A Crown Jewel Part 2

Thursday, October 04, 2012    

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Thursday Food is back with the second of our two-part feature on the masterful culinary work of Chef Ravi-Anne, executive chef at The Jewel Dunn's River and Spa, and his team.

Why not try your hand at one of the recipes and create a gourmet dinner of your own?

Jerk Cornish Hen, Crab & Fennel Root Quiche, Bread fruit, Carrot, Almond & Wild Rice Risotto, Mango Cream

Jerk Cornish Hen


1 large bunch escallions, roughly chopped

1 red bell pepper, stemmed, quartered and seeded

1/4 cup extra-virgin olive oil

1/4 cup lime juice

1/2 cup jerk seasoning

6 cloves garlic

2 tbs fresh thyme

1 tbs ground allspice

1 tbs grated peeled ginger

1 tbs packed dark brown sugar

1 Scotch bonnet pepper, stemmed (remove seeds to tame heat)

2 Cornish game hens (1 1/2 to 2 pounds each), cut in half, freshly ground to taste with salt and pepper.


Combine the escallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.

Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.

Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire).

Cover and cook until the hens are golden brown, about 15 minutes.

Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then served with reserved jerk sauce and risotto.

Roasted Fennel Root, Crab and Tomato Quiche


For the pastry

170g plain flour

Salt to taste

100g butter, cut into 1 cm cubes

1 egg yolk

2 tablespoons of ice-cold water

For the Filling

1 large onion, thinly sliced

1/2 lb halved cherry tomatoes

1/2 of a fennel bulb, thinly sliced through the root

1 tbs finely chopped parsley

1 tbs finely chopped chives

1/2 lb soft shell crab meat

2 oz coarsely grated Parmesan

150ml milk

150ml cream

3 eggs beaten


To make the pastry, either put the butter, salt and flour into a magimix and pulse until you have a mixture that resembles bread crumbs.

Mix the yolk with the ice-cold water and drizzle through the feed tube until your pastry comes into a ball. Or, rub the butter and flour together until they look like breadcrumbs, drizzle over the egg yolk and water, stir together with a knife, use your hands to bring together into a ball. Shape into a disc and chill for 20 minutes.

Roll out the pastry, line a 8 inch tart tin, patch up any cracks with left over dough.

hill until firm (about 1 hour). Blind bake for about 15 minutes until the dough feels 'sandy'. Keep the tart shell in its tin.

Thinly slice the onion and put over a medium heat with plenty of olive oil and a pinch of salt. Cook for about 20 minutes until the onions become translucent and soft.

Set your oven to 100°C. Oil a low sided tin, lay the fennel down, the halved cherry tomatoes on top, drizzle with olive oil, salt and pepper (some fresh thyme leaves would be wonderful here if you have them). Bake for about an hour and a half, until the tomatoes have shriveled up and are really sweet.

Spread the cooked onion on the base of the cooked Quiche shell. Scatter the fennel, Crab meat and the tomatoes.

Break up the eggs; add the milk, cream, Parmesan, herbs, salt and pepper to taste (taste if sufficiently salty). Pour the mix over the vegetables in the quiche shell. Bake at 170°C for about 30 minutes or until the centre of the Quiche is no longer wobbly.

Allow to cool to room temperature before serving.

Breadfruit, Carrot, Almond and Wild Rice Risotto


4 cups chicken or vegetable broth

Salt and pepper to taste

1/2 tsp pepper

3 tbs butter or olive oil

2 cloves garlic, minced

1 leek (white and light green part only), trimmed and diced

1/4 cup roasted and small diced breadfruit

1/4 cup carrot — peeled, small diced and blanched

1 cup wild rice

8 stalks asparagus, trimmed and cut into 1-inch pieces

3/4 cup fresh or thawed frozen peas

1 cup sliced almonds, toasted


Heat broth, salt and pepper in a saucepan over medium heat and bring to a low simmer.

Reduce heat to low.

Heat butter or olive oil in a large skillet on medium heat.

Add garlic and leek, Breadfruit, Carrot and cook until soft, about 4 minutes.

Stir in rice and carrots, coating them with butter or oil. Turn heat to medium-low.

Stir in hot broth, 1 cup at a time, waiting for rice to absorb liquid before adding more -- this will take 30 to 35 minutes.

Stir in almonds just before serving, so they stay crunchy

Mango Cream


1 cup heavy cream

1 (15.25 ounce) canned mango slices, with juice

1 (1.5 fluid ounce) Jigger brandy

2 tbs brown sugar


In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened.

Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute, puree and serve warm

Ackee & Saltfish, Fried Dumpling Kebab


2 dozen ackees, or 2 20 oz canned ackee

1 tsp salt

1/2 lb saltfish (salted cod)

1/4 cup coconut or vegetable oil

2 medium chopped tomatoes

1 chopped sweet pepper (bell pepper) chopped

1 large onion, chopped or in rings

2 cloves minced garli, minced

1 hot pepper, diced (optional)

1/4 tsp ground pimento (allspice) or a few whole pimento grains

Salt and pepper to taste


Remove ackees from pods. Clean, wash and drain. Place ackees in boiling water (enough water to cover ackees) with salt,and boil for about 15 minutes or until tender. Drain and set aside. If using canned ackees, there is no need to boil them. Simply drain off the liquid.

Wash saltfish thoroughly. Place in a pot with enough cold water to cover saltfish. Boil uncovered for 15 minutes. Throw off the water. When cool enough, separate the saltfish into small pieces, discarding skin and bones. If fish tastes too salty, wash it again.

Heat the oil over medium heat and add tomatoes, sweet pepper, onion, hot pepper, garlic and pimento.

Add saltfish and ackee, and stir lightly. Heat thoroughly, especially if using canned or frozen ackees. Add black pepper to taste.


Use crispy bite sized pieces of bacon or corned pork as a substitute for, or in

Addition to saltfish.

Fried Dumpling Kebab


1/2 cup butter

1/2 cup cold water

1 cup vegetable oil for frying

4 cups all-purpose flour

2 tsp baking powder

1 1/2 tsp salt

8 Bamboo skewers


In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas.

Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball.

The dough should be a firm consistency. Knead briefly.

Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and apply on to the bamboo skewers and shape into cylinder shape. Place just enough of the dumplings in the pan so they are not crowded.

Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.

Jerk Chicken Eggs Benedict, Cilantro Hollandaise, Tomato Avocado salad

Jerk Chicken Eggs Benedict, Cilantro Hollandaise

(Serves 4)


4 fresh Coco breads

1/4 lb jerk chicken breast

8 eggs

1 tsp white vinegar

4 egg yolks

2 tbs lemon juice

1 oz chopped cilantro

9 oz Butter

Pinch of cayenne pepper

Salt and pepper to taste


Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly large saucepan and with a hand whisk, whisk all the ingredients until they have blended together.

Cut the butter into small chunks and add to the saucepan.

Turn the heat on the cooker to medium and begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Continue to whisk vigorously add the chopped cilantro until all of the butter has blended into the eggs.

If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.

Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens to the desired consistency.

Add more salt and pepper if required.

Remove from the heat and keep the sauce warm before serving for up to 30 minutes.

(The next step is to prepare the eggs and the Jerk Chicken)

Preheat the grill to a moderate heat and cut the Jerk Chicken breast into thin circles that will just cover the base of the Coco bread.

At the same time start to poach the eggs with water infused with vinegar.

Place the chicken under the grill and cook on both sides until browned. Keep warm if the eggs are still cooking.

When the eggs are ready are almost ready ready, tear the Coco bread in half with your hands, taking care to break them evenly and place them in the toaster or under the grill.

When the Coco bread have been lightly toasted, butter them generously and place in the middle of a warmed plate.

Arrange the Jerk Chicken, then the poached egg finally spoon the warmed Cilantro Hollandaise sauce over the egg.

Serve immediately.

(You can use a cutter and shape the coco bread shape; in this pic we have used a Oval shaped cutter, also you have a choice to serve the Hollandaise separately)

Tomato Avocado Salad


3 to 4 fresh large tomatoes, deseeded and small diced

1/2 finely diced red onion

2 avocados, peeled and cut into small dices

1/4 cup chopped fresh parsley

1/4 cup chopped cilantro

1 clove minced garlic

2 tsp dried oregano

1tbs olive Oil

2 oz red wine or strong red wine vinegar

2 tbs extra virgin olive oil (the best quality)

Salt and pepper to taste


In a mixing bowl add the ingredients and toss well to mix all the components.

Serve with the jerk chicken and Coco bread Eggs Benedict

(You can serve on the side or choose to layer with the Jerk Chicken)

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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