APPETIZER:
Cold Seafood Antipasto,
Courtesy of Chef Tim Wood
COUPLES OCHO RIOS

Ingredients: (makes 10 servings)
1 large eggplant
1 green zucchini
1 yellow zucchini
2 red bell peppers
7 oz. fresh goat cheese
15 oz. swordfish loin (center cut and skinless)
10 pieces sea scallops (fresh or frozen) 8-10 pieces per pound
10 large shrimps, peeled and de-veined, 16-20 pieces per pound
10 oz. fresh tuna loin (center cut and skinless)
5 oz. balsamic vinegar
15 oz. olive oil
3 cloves garlic, chopped
1/2 bunch thyme
1/2 bunch rosemary
1 lemon
1/2 bunch fresh basil
Your favorite salad greens (equivalent to three heads of lettuce). Salt and freshly ground pepper to taste

Method:
Salad: Slice eggplant and zucchini into 1/4 inch thick pieces. Marinate in olive oil, chopped garlic, rosemary and thyme. Grill pieces on both sides on a barbecue grill, or on a sheet pan under the broiler of an oven.

Portion the salmon fillet and swordfish loin into 1.5 oz. cuts. Season salmon, swordfish, sea scallops and shrimp with salt, pepper, fresh herbs and olive oil. Grill seasoned seafood approximately 3-4 minutes.

Set aside grilled vegetables and seafood.

On each serving plate assemble the salad as follows:
1) Cover the plate by placing flatly, the leaves of your selection.
2) Top the salad leaves by arranging 2 slices of each grilled vegetable side by side.
3) On the remaining salad leaves, place one portion of salmon, one portion of swordfish, one sea scallop and one shrimp.
4) Immediately prior to serving, cut raw tuna into thin slices. Add three slices of raw tuna and a slice of fresh goat cheese to finish each salad plate.
5) Dress each plate with basil-balsamic vinegar and emulsify with 10 oz. olive oil. Season with salt and pepper.

Basil-balsamic Vinaigrette Method:
In a blender, combine a half bunch of basil with balsamic vinegar and emulsify with 10 oz. olive oil. Season with salt and pepper.

Note:
as an added touch, serve salad with crostini, bruschetta or focaccia.
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Courtesy of Stefan Spath
COUPLES RESORTS, NEGRIL

MAIN COURSE:
Rack of Lamb, Roasted Plantain Polenta,
Tamarind Jus & Herb Cream

Rack of lamb Ingredients:
2 each rack of lamb, trimmed and bones scraped
(from the butcher – ask to get back the meat trimmings)
Salt, black pepper
2 cloves garlic
1 small onion
Sprig of fresh thyme
1 bay leaf
1 teaspoon tomato paste
2 tbsp brown sugar
0.2l beef stock
0.2l dry red wine
2 tbsp tamarind concentrate (from the Asian supermarket)

Roasted Plantain Polenta Ingredients:
4oz cornmeal
360ml chicken stock
60ml heavy cream
2 oz butter (unsalted)
1oz grated parmesan cheese
Salt, pepper, nutmeg
1 ripe plantain
2 tbsp chopped parsley

Herb Cream ingredients:
1 Small Bunch Parsley (Picked, Stalks Removed)
1 Small Bunch Chives (Roughly Chopped)
3oz Leeks (Light Green Part) – Cleaned, Chopped And Quickly Blanched In Salt Water, Then Shocked In Ice Water)
0.1l White Wine
4tbsp Lime / Lemon Juice
0.2l Heavy Cream
Salt & Black Pepper to Taste

Method:
Season lamb racks with salt and black pepper. Heat 2 tbsp of cooking oil in a heavy sauce pan. Quickly fry lamb racks on both sides. Put in oven (375 Fahrenheit) and cook for about 10-15 minutes. Remove and keep warm. Discard some of the oil from the pan, put back on heat and add the lamb trimmings. Sauté until brown, add chopped onion, garlic, thyme & bay leaf. Cook for one minute. Add tomato paste and ‘roast’ for about two minutes. Add red wine and beef stock. Bring to a boil and reduce by half. Add tamarind concentrate and strain through a fine mesh strainer. If sauce appears too weak in taste, reduce further. Finish with salt, pepper and sugar to taste.

For the polenta wrap the plantain (skin on) in aluminum foil. Put in the oven (375 Fahrenheit) and bake for approximately 30 minutes or until plantain feels soft. Peel off skin and mash with a fork. Soak the cornmeal in 1/3 of the cold chicken stock. Boil remaining chicken stock. Add the heavy cream to this. Add the soaked cornmeal mix to the hot stock / cream. Put back on the fire and whisk continuously until mixture thickens. Cook until cornmeal is soft. Add salt, pepper, grated nutmeg and parmesan cheese to taste. Add the butter and mix well. Add the plantain mash and chopped parsley. Spread onto a greased tray and cool. Cut into cubes and fry in a pan, bake in the oven or grill until brown on the outside.

For the herb sauce, put all ingredients except the heavy cream into a blender and puree until smooth. Just before serving the lamb, bring the cream to a boil, add the herb puree and heat quickly. Do not boil; adjust seasoning with extra lime juice, salt and pepper. Serve immediately.

To Serve:
Arrange polenta in center of plate, cut the lamb rack into individual chops and arrange on top of the polenta. Finish with the two sauces – the tamarind jus and the herb cream.

Bottom Note:
Haricot Vert, Sautéed With Bacon And Onions Make A Perfect Accompaniment, Also Vegetable Ratatouille
The Doneness Of The Meat Is Determined By The Size Of The Rack And The Time It Is Left In The Oven. If You Prefer The Lamb More Pink, Remove It Earlier, Likewise If It Should Be More Done, Keep It In The Oven Longer.
To Prevent The Bones From Burning Wrap Them Individually In Aluminum Foil.

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DESSERT
Honey Roasted Banana With Rum And Raisin Ice Cream
Courtesy of Chef Osmond Brown
COUPLES SAN SOUCI


Banana Ingredients:
2 firm ripe banana
3oz honey
1oz butter (melted)
2 oz honey
Pinch of cinnamon

Method:
Peel banana and brush with melted butter. Dust lightly with cinnamon.
Drizzle with honey. Bake in 350 degree oven until tender.

Sugar Tulip Ingredients:
4 oz sugar
4 oz butter
4 oz liquid glucose
4 oz flour

Sugar Tulip Method:
Cream sugar, butter and glucose until fluffy. Add flour to the above ingredients. Mix well. Make thin circles 3” in diameter (make three). Bake until golden brown in hot oven.

Chocolate Sauce Ingredients:
250g water
100g sugar
20g cocoa powder
70g bitter chocolate
7g corn starch

Chocolate Sauce Method:
Boil water, cocoa powder and sugar. Combine starch and a little water. Add to cocoa mixture. Add bitter chocolate to cocoa mixture stir until smooth. Chill.

On a 12” plate put one disk in the center, cut and arrange banana on the disk. Put another disk on top of the banana. Add ice cream topped with remaining disk. Serve with bitter chocolate sauce.