Ocean Catch of the Day

Thursday, October 25, 2012    

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Chef de partie Sheldon Rattigan is a man who professes his love for the heat of the kitchen and considers cooking his passion. He got his start in the culinary field by coincidence when he, along with a group of friends who were fresh out of high school, were perusing vocational courses offered by the Boys' Town HEART Academy. The Vauxhall alum was immediately drawn to the commis chef courses, which he admits "were more attractive than welding and plumbing". Shortly after, he was called to support Chef Oji Jaja on a catering job and there his fondness for preparing food blossomed. The rest as they say, is history.


Cranberry Chutney


1/2 cup cranberries (rehydrated)

4 oz onion

1 oz ginger

Scotch bonnet pepper (optional)

1/4 tsp sugar

2 oz rum or vodka

Salt (to taste)

1/2 tsp mint jelly (optional)

1/2 cup Ocean Spray Cranberry Flavour Splash water

1 tsp oil


In a saucepan, heat oil, then add onion and ginger. Sauté over a medium heat for about 10 minutes or until softened.

Add cranberries, Ocean Spray Cranberry Flavour Splash water, mint jelly, sugar, Scotch bonnet pepper and salt.

With a wooden spoon, stir all the ingredients together, then add the rum or vodka, then flame the pot until the flame vanishes.

Reduce heat to low and then leave to simmer for about 15 minutes --stirring constantly. Remove from heat, put to cool and serve at room temperature.

Crunchy Pineapple Relish


3 oz pineapple (diced)

1 oz onion (diced)

2 oz cucumber, deseeded and diced

2 oz red and yellow bell peppers, diced

2 tsp honey

2 tsp olive oil

1/2 oz fresh basil

Salt and pepper to taste


Place the pineapple in a bowl and stir to mix. Add the honey and toss to mix.

Stir in the chopped basil and season to taste with black pepper.

Cover and leave to stand at room temperature for about 30 minutes before serving, if so desired.

Cranberry Shrimp Skewers


6 medium shrimps, shelled, deveined and skewered

1 tsp sugar

Salt to taste

Pepper to taste

1/2 cup Ocean Spray Flavour Splash Cranberry Water

2 tsp olive oil or vegetable oil


In a stainless bowl, add sugar, Ocean Spray flavour Splash Water and oil. Whisk together until well combined.

Add the shrimp to a plastic container and season with salt and pepper. Then pour marinade over and allow to rest for 30 minutes. Place shrimp on skewers.

Heat a tablespoon of oil in a saute pan and add the shrimp skewers. Sear shrimps on both sides for about 1-2 minutes. Remove from the heat and serve hot with chutney and relish.



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