APPETIZER:
Butter Poached Spiny Lobster Medallion with Pommes Maxim, Callaloo, Beet Essence and Herb Oil
Courtesy of Chef Misja Ruijs
@ Couples Negril
Ingredients (for 8 portions):

Butter Poached Lobster
2 each Spiny Lobster tail (cut in 4 medallions each)
1 lb unsalted butter (cold and cut into small cubes)
1 tblsp water
1 pinch Salt and pepper

Pommes Maxim
1 each big Irish Potato (sliced paper thin)
1 tblsp unsalted butter
1 pinch Salt and pepper

Callaloo
1 ½ lb callaloo (washed and cut small)
1 each onion (chopped)
½ each red pepper (cut in strips)
1 tblsp olive oil
1 pinch salt and pepper

Beet Essence
1 tblsp unsalted butter
1 cup fresh beet juice (use a juice extractor)
¼ cup balsamic vinegar
Salt to taste

Herb oil
1 cup fresh basil
1 cup extra virgin olive oil

Method:

1. Butter poached lobster medallion:  In a sauce pan bring the water to a boil and whisk in the butter cubes one by one until all butter is melted, add salt and pepper to taste, do not bring this to a boil as it will separate but keep in on a very low heat. Add the lobster medallions and poach them till firm to the touch.


2. Pommes Maxim:  Melt the butter in a small sauce pan and coat the thinly sliced potato, add salt and pepper to taste. Lay the slices of potato on a baking sheet lined with baking paper, let the slices overlap each other. Bake the potato at 350*F till crisp and golden.


3. Callaloo: In a frying pan heat the oil and sauté the onion, pepper till translucent, add the callaloo and sauté for 2 minutes (do not sauté too long as the callaloo will turn brown).


4. Beet Essence: Brown the butter in a small sauce pan, add the beet juice and balsamic vinegar. Boil for two minutes and add salt to taste.


5. Herb Oil: Blanch the fresh basil in boiling water for 5 seconds. Shock the basil in a bowl with ice water to stop the cooking. Squeeze the basil dry and place in a blender, add the Extra Virgin olive oil and blend. Strain trough a cheese cloth or coffee filter. Discard the pulp.

To Serve:

• Place the callaloo in the centre of a plate, drain the poached lobster medallion and place on top of the callaloo. The Pommes Maxim goes on top of the lobster and drizzle the beet essence and herb oil around on the plate.

Bottom Note:

• You can use Shrimp instead of the lobster.

SOUP:
Spiced Carrot and Celery Soup
Courtesy of Chef Delroy Hanson
@ Couples Sans Souci

Ingredients:

1 tablespoon of olive oil
1 large onion
2 cloves of garlic, chopped
6 medium carrots, roughly chopped
4 large sticks of celery cut into pieces
2 pints /4cups 1200ml of water
Sea salt to taste
2 oz heavy cream

Method:

1. Sauté the onion and garlic in the oil for a few minutes and then  stir to release the flavors.


2. Add the carrots, celery and water and cook gently until the vegetables are tender.


3. Puree in a blender until smooth and salt and pepper to taste. Finally add heavy cream to enhance flavor.

MAIN COURSE:
Island Lime Risotto with Seared Garlic Chili Chicken
Courtesy of Regional Executive Chef Stefan Spath
@ Couples Negril

Ingredients:

4 boneless chicken breasts
2 small red Thai chilies – chopped
6 cups chicken stock
4 tbsp unsalted butter
3 tbsp extra virgin olive oil
1 small onion, minced
1 ½ cups Arborio rice
Grated zest & juice of 2 limes
Salt & black pepper from the grinder
¼ cup flat leaf parsley

Method

1. Grind garlic and chili to make a paste (in a mortar). Add little olive oil. Season chicken breasts with salt and pepper and brush with chili garlic marinade. Cover & refrigerate for at least 1 hour. 


2. In a heavy saucepan heat 1tbsp butter and little olive oil. Add the onion and a tsp minced garlic. Saute for about 1 minute


3. Add rice and saute for 2 minutes. Add boiling chicken stock (1 ladle at the time) and bring to a boil.


4. Stir continuously until all liquid is absorbed.


5. Keep adding small amounts of chicken stock until the rice is almost done.


6. In the meantime heat olive oil in a frying pan. Add chicken breasts and sear on both sides. Add about 4 tbsp of chicken stock.


7. Cover & reduce heat. Cook on both sides for about 5 minutes each side or until done. Keep warm.


8. Finish the risotto by adding the lime juice & zest, salt, black pepper and the remaining butter. Add the flat leaf parsley last just before serving.

To Serve:

• If the risotto has thickened too much, add a little more chicken stock. Place in center of a large pasta bowl. Remove chicken from the pan, place on a cutting board and cut each breast into 6 slices (diagonally).
• Place on top of risotto.
• Finish with a slice of lime and a little more chopped flat leaf parsley.

DESSERT:
Tropical Sour Sop & Champagne Sorbet with Mango Slivers
Courtesy of Pastry Chef Andre Jones
@ Couples Negril

Ingredients:

10 oz sour sop puree (fruit pulp)
6 oz light corn syrup
24 oz water
1 oz lime juice (freshly squeezed)
4 oz champagne
3 oz sour cream

Method

1. Mix fruit puree with corn syrup, water and lime juice.


2. Add champagne and fold in sour cream last.


3. Poor into ice cream maker and freeze.


4. Place in freezer and allow to freeze completely for about three hours prior to serving.

• Arrange mango slivers in a martini. Slice the cheese cake, cut flat on the outside and arrange standing up with the pointed end (middle) facing up.

Bottom Note:

• If Sour Sop is not available, try mango, Papaya or any other of your favorite fruits
• If an ice cream maker is not available, place mixture in a shallow container and put directly in the freezer. Using a whisk, stir / mix every 20 minutes until frozen