(Recipe for 12 hors d’oeuvre spoons)

Ingredients

Orange Jerk Mayonnaise

Method

Boil lentils (split peas) – do not over cook. Drain and chill immediately. Grill bacon, chop finely. Roast red pepper on char grill, remove skin, cut into brunoise. Add to lentils. Combine with orange segments and chopped cilantro. Add lime juice, salt, pepper and olive oil to taste.

To make the mayonnaise, combine the egg yolks with the mustard, lime juice, salt and pepper. Slowly add olive/ vegetable oil mix whilst whisking continuously. Check seasoning. Add finely grated orange peel and a little jerk seasoning.
Drain the scallops, season with salt, pepper and a little lime juice. Heat vegetable oil in a heavy fry pan or on the griddle. Quickly sear scallops on both sides.

To Serve

Arrange lentil salad on Chinese spoons. Place scallop(s) on top; finish with orange –jerk mayonnaise. Garnish with orange segment and fresh cilantro.
Place spoons onto plate with tropical leaf and tropical flower in center.

Main Course:
Finger Licking Herb & Pepper Shrimp
Courtesy of Chef Osmond Brown @ Couples Sans Souci

Ingredients

Tomato Chutney

Method
Sauté and reduce all ingredients until all flavors are released
Cook bread fruit with saffron in water drain and mashed with reduced cream and butter
Sauté shrimp shells with onion garlic thyme deglaze with white wine
Add heavy cream and coconut milk reduce and strain
Season to taste
Sauté mushroom and put aside
Season shrimp with herbs and peppers and sauté until cooked through

Soup:
Pumpkin & Roasted Plantain Chowder with Ginger & Cumin
Courtesy of Stefan Spath - Regional Executive Chef
@ Couples Negril and Couples Swept Away

Ingredients (for 8 portions)

Garnish

Method

Preheat the oven to 375 degrees Fahrenheit. Wrap the plantain in aluminum foil and bake in the oven for about 45 minutes (plantain should be soft).
In a heavy saucepan heat the olive oil. Sauté onion, ginger and garlic. Add cumin and add diced pumpkin. Sauté for about 1 minute. Add the chicken stock, coconut milk, fresh thyme and the red pepper flakes. Bring to a boil, reduce heat and simmer for about 10 minutes (until pumpkin is cooked). Peel the baked plantain and cut into small pieces. Add to the soup and simmer for another 5 minutes. Remove from the stove and blend in a food processor (blender). Put back on the fire and adjust seasoning with salt and black pepper.

To Serve

On a baking sheet toast 2 oz pumpkin seeds in the oven until crunchy (375 degrees Fahrenheit). Roughly chop cilantro. Put toasted seeds and chopped cilantro into a soup cup (calabash/ coconut cup) and pour soup in front of guests.

Dessert:
Hot Jackfruit Soufflé with Rum Cream Sauce
Courtesy of Tim Wood - Executive Chef @ Couples Ocho Rios

Ingredients

Put all of the above ingredients in a saucepan and bring to a boil then remove from stove.

Fold all of the above ingredients into the boiled mixture

Method

Whip 3 egg whites into a soft meringue. Fold the meringue into cooked mixture.
Butter desired cup or mould. Sprinkle granulated sugar into butter cups and add the soufflé mixture. Place the cups in a water bath place in a hot oven at 425 F for 25 minutes.
  
Rum Sauce

Method

Put cream, sugar, butter and nutmeg in a saucepan and bring to a boil. Add cornstarch to boiling mixture to form a gel. Remove from heat and garnish soufflé.