Recipe Corner - Pimento Spiced Lamb Loin

Thursday, October 11, 2012    

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Today's recipe is the Pimento Spiced Lamb Loin, Shrimp Timbale with Dasheen Bacon Cake, Market Vegetables, White Chocolate, and Orange and Mint Sauce, courtesy of Ravi Anne, executive chef at The Jewel Dunn's River Resort. Enjoy.

Pimento Spiced Lamb Loin, Shrimp Timbale, Dasheen Bacon Cake, Market Vegetables, White Chocolate, Orange & Mint Sauce

Pimento Spiced Lamb Loin


3 oz pimento spice

1 1/2 lb lamb loin

1/2 tbs minced garlic

1/2 tbs minced ginger

Salt and black pepper to taste.


Season the lamb with pimento spice, garlic, ginger, salt and pepper.

Sear the loin and slow char grill till its reaches its internal temperature of 350°F.

Shrimp Timbale


2 tsps olive oil

1/4 cup finely chopped leeks

1 oz chopped onion

1/4 cup finely chopped celery

1/2 oz minced garlic

1/4 oz minced ginger

1/4 oz fresh thyme

1/2 tsp Scotch bonnet pepper

1 oz coconut milk

1/2 oz roughly chopped cilantro

1 lb peeled and deveined shrimp


Heat 2 teaspoons of olive oil in a heavy large skillet over medium-high heat.

Add leeks, onion, garlic, ginger, fresh thyme, coconut milk and sauté.

Add shrimp, Scotch bonnet pepper, cilantro and sauté for about 4 minutes until shrimp are opaque in centre.

Transfer shrimp mixture to large bowl. Refrigerate until cold.

Place 3-inch-diameter ring mould or empty tuna can with top and bottom removed in centre of one plate.

Spoon scant 1/2 cup shrimp mixture into ring mould. Using back of spoon, spread to sides of mould. Carefully lift off ring mould.

Repeat with remaining shrimp mixture.

Dasheen Bacon Cake


1 oz finely chopped onion

1/2 oz minced garlic

1/2 oz minced ginger

1/4 oz fresh thyme

1/4 tsp cumin ground

1/4 tsp coriander ground

1/2 tsp Scotch bonnet pepper

Finely chopped bacon

2 cups heavy cream

1/4 tsp coriander seed

2 lbs dasheen

Salt and pepper to taste

1/2 cup shredded Mozzarella cheese

(Grease paper will also be required)


Pre-heat the oven to 350°F.

Peel the dasheen and slice paper thin and soak in water seasoned with touch of salt and olive oil.

Heat olive oil, add chopped onion and sauté till golden brown and add garlic, ginger, thyme, cumin, coriander, Scotch bonnet pepper and bacon.

Sauté well and add heavy cream, season to taste, remove from heat and rest the mixture to bring it to room temperature.

Remove the dasheen from the water and place on dry mesculun cloth to remove the moisture.

Coat the grease paper with olive oil. In a medium-sized baking mould (4" deep) line the greased paper and layer the dasheen slices with bacon heavy cream mixture; repeat it till the mould is three-quarters filled.

Bake for 45 minutes, remove and let it rest.

Turn the mould upside and carefully remove the grease paper and cut the cake into desired shape for serving.

Coat with mozzarella cheese and gratiné the dasheen cake (melt the cheese until golden brown) before serving.

Market Vegetables


1 tsp olive oil

Salt to taste

1/4 lb carrot, peeled and cut into batonnet

1/4 lb pumpkin, peeled and cut into batonnet

1/4 lb zucchini, peeled and cut into batonnet

4 strips escallion

1 tbs butter


Heat water and season with salt and olive oil.

Add zucchini, cook, remove and place in ice water bath, repeat the process with carrot and pumpkin.

Blanch the escallion strips and place in the ice bath as well.

Make a bundle of carrot, zucchini and pumpkin and tie with the escallion strings.

Sauté in melted butter before serving.

White Chocolate, Orange & Mint Sauce


9 oz semisweet white chocolate

1/4 cup fresh mint leaves or 1 mint tea bag

4 ounces orange purée

1 cup vegetable stock

1 tsp fresh thyme

1/4 oz Scotch bonnet pepper


In the top half of a double boiler, melt the chocolates over simmering water.

Meanwhile in another small saucepan, heat the water to boiling and pour it over the fresh mint leaves in another bowl.

Let steep while the chocolate is melting.

Using a sieve over a bowl, strain the mint water, reserving the water. Keep the water hot.

Stir the chocolate with orange purée and add the thyme and Scotch bonnet.

Then whisk in the vegetable stock and mint-infused hot water (don't remove the double boiler from the heat).

Whisk until smooth and shiny.

(The sauce can be made up to 24 hours in advance and refrigerated. To warm up, stir over low heat or heat in a microwave.)

Panna Cotta Recipe


2 cups whole milk

2 cups heavy cream

1/2 cup granulated sugar

1/2 oz gelatin powder

1/2 tsp pineapple extract

2 medium naseberrys

3 pods of jackfruit

6tsps cold water


Puree naseberry with 4oz water then boil.

Chop Jackfruit in small pieces, cook with 6 tsp of water until jackfruit absorbs water.

Put jackfruit and naseberry aside.

Sprinkle gelatin over 6 tsps of cold water in a medium size bowl for between 5 to 10 minutes.

Lightly grease custard cups with natural tasting oil.

Heat milk, heavy cream and sugar on fire in a sauce pan, once the sugar is dissolved remove from the heat.

Pour the panna cotta mixture over the gelatin; stir until gelatin is completely dissolved.

Divide panna cotta mix into three parts and flavor each part. In one part put _ tsp pineapple extract, in second part flavored with 1t tbs jackfruit paste, and third part flavored with 1tbs naseberry paste.

Pour mixtures into prepared cups and set for at least 2 hours in your refrigerator.



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