Lumley Creates A 'Flavourful' Splash

Thursday, October 04, 2012    

Print this page Email A Friend!

Pepsi-Cola Jamaica, through its Ocean Spray brand, has partnered with four chefs to create recipes incorporating the Ocean Spray Flavour Splash cranberry-flavoured water and the cranberry fruit. In this the first week, Brian Lumley, executive chef at the French Embassy, and Jamaica Observer Food Awards 2012 Chef On the Rise, shares his Ocean Spray-inspired culinary creations. Try your hand at these recipes and tell us what you think.

Chicken Breast stuffed with Apple and Cranberry Filling, and drizzled with a Guava and Cranberry Sauce

Apple and cranberry filling


2 cups Granny Smith apple (in small cubes)

1 tbsp brown sugar

2/3 cup dried cranberries

1 tbsp butter

100 ml Ocean Spray Flavour Splash cranberry-flavoured water

1/2 tsp cinnamon powder


Bring the butter and sugar to a gentle boil in a saucepan.

Add the fruits and toss to coat properly while maintaining a medium heat.

Season with cinnamon powder and then add Ocean Spray Flavour Splash cranberry-flavoured water.

Reduce by half then set aside to chill.

Yields four servings.

Time: 30 minutes

Chicken Beast stuffed with Apple and Cranberry


2 oz salt

1 oz pepper

1.5 oz Italian herb seasoning

4 tbsps olive oil

1 lime

4 boneless chicken breasts with skin


Season chicken breasts with salt, pepper and Italian herb seasoning.

Mix oil and lime together and pour over the breasts.

Marinate for 2 to 8 hours.

When ready to cook, carefully make a pocket in the chicken breasts using a sharp knife. Using a fork, carefully stuff the chicken breast with the apple and cranberry filling.

Bring 200ml of olive oil to medium heat in a saucepan. Lay the breasts skin side down first in the pan and cook for 3 to 5 minutes. Flip the breasts over and cook for another 3 to 4 minutes, basting with oil as it goes along.

Remove from the pan, place on tray and finish in the oven for 5 to 8 minutes or until a thermometer inserted reads 165ºF.

Let cool and carefully slice so that the filling remains intact.

Guava and Cranberry Sauce


4oz guava jam

1oz ginger

1oz dried cranberry

4oz Ocean Spray Flavour Splash cranberry-flavoured water

2 stalks scallion


Melt the jam in a saucepan over medium heat and add the ginger.

Add scallion, dried cranberries, and Ocean Spray Flavour Splash cranberry-flavoured water to the saucepan.

Bring to a simmer and allow to cook for approximately 10 minutes.

Season with salt and pepper, and thicken with cornstarch or Arrowroot if necessary.

Yields four servings.

* Time: 20 minutes

Cranberry, Carrot and Avocado Salad with a Cranberry Vinaigrette Dressing


100g carrot, cut into thin strips

100g cranberries, dried

Medium-size Avocado

300g lettuce, local iceberg

2 tbsps Ocean Spray Flavour Splash cranberry-flavoured water

1tbsp vinegar

1 tsp mustard

4 tbsps olive oil

1/2 tsp brown sugar

2 tsps soy sauce

Salt and pepper

2 tsp dried cranberries, finely minced


Carefully wash vegetables before proceeding to make the salad.

Toss together the carrot, cranberries, avocado and lettuce in a bowl. Place them on a serving platter.

To make-up the dressing, place all the ingredients from the cranberry water to the dried cranberries into a bottle and shake well. Chill until ready for use.

Yields four servings.

*Time: 15 minutes



Do you think an increase in JUTC bus fares is justified at this time?

View Results »


Today's Cartoon

Click image to view full size editorial cartoon