Sunset Resorts Jamaica Chef Angelo Konidis fuses the flavours from his Mediterranean upbringing with local spices to give his dishes a tropically delightful twist. Today he shares some of those with Thursday Food.

Pimento Lamb Mango Lime Caribbean Seafood Tuna Auporre

Ingredients

1 lb French Lamb Rack

3 oz scallops

3 oz lobster

3 oz shrimp

1 mango

1/2 olive oil

1/4 cup lime juice

1 scotch bonnet

4tsp cilantro

8 oz fresh tuna loin

3 fresh beets

1 cup Lamb jus

1/2 pimento spice

Dijon Mustard 1/2 cup

1 Lotus root

Method

Cover Lamb Racks in Djon & Crust in Pimento, Cut Seafood & Mango in _ in Dice in High Heat.

Oven Cook Lamb.

Sauteed Seafood and add Mango, Lime, Scotch Bonnet & Cilantro.

Plate Dish by Cutting Lamb Add Seafood tuna Sauce & Garnish.

Rum & Raisin Chocolate Mousse

Ingredients

16 oz black chocolate

2 cups milk

3 cups heavy cream

1/2 cups raisins, rum-soaked

4 tsp rum

4 balloons

Method

Inflate Balloons to cup size, melt chocolate over double boiler to 165° F. Let cool and dip balloons when it’s half way.

Whip heavy cream to stiff peaks, add milk, 1 cup chocolate melted, raisin & rum. Plate the cups and add mousse garnish with chocolate.

Pistachio Crusted Chicken Crab Rice Fritter, Sweet Soy Reduction Cilantro Oil

Ingredients

1 lb French Baby Chicken

8 oz sticky rice

2 oz cilantro

4 oz olive oil

3 oz soy sauce

1 tsp ginger

2 tsp garlic

1 tsp honey

12 Asparagus Spears

1 carrot

1 cup Pistachios Chopped

Salt and pepper to taste

4 tsp sesame oil

4 oz crab meat

Method

Crust chicken in pistachio French Baby Chickens and season sealed and put in 350º F oven for 15 minutes.

Make sauce with soy sauce, ginger, honey, hoisin sauce and sesame oil take cilantro and blend with olive oil.

Make rice fritter by taking cooked rice and adding crab inside fru till crisp.

Blanch & season vegetables take chicken and sliced. Add vegetables cut rice fritter and drizzle sauces around.