Two weeks ago, we introduced the seven talented chefs vying for the Chef of the Year title at the 2010 Jamaica Observer Food Awards, and last Thursday we brought you recipes from two of the nominees.

This week we have a follow-up treat from Chef Oji Jaja and Chef Marcia Farquharson who will each share an entreé and a dessert recipe you can try at home and enjoy with the family.

Oji JaJa – Jaja’s Catering Services

Tangerine mahi-mahi ceviche

Ingredients

8 oz mahi-mahi fillet (large, diced)

Juice of 1 tangerine

Juice of 1 lemon

1 tbsp honey

2 tbsp extra virgin olive oil

1 mango (diced)

1/2 tsp ginger (finely diced)

1 tsp shallots (small, diced)

1/4 tsp fresh mint (finely chopped)

1 tbsp white balsamic vinegar

2 tbsp red bell pepper (large, diced)

1/4 tsp green scotch bonnet (finely chopped)

1/2 cup candied pecans (whole)

whole chives

mesclun mix

sea salt

Method

In a mixing bowl, combine all the above ingredients except the pecans, mesclun mix and chives, then season with salt to taste. Store in refrigerator for four hours until ready for use. In a martini glass place a small amount of chopped mesclun mix and drizzle with olive oil. Top the greens with ceviche, garnish with candied pecans and a single chive strand. Serve immediately.

Crépes empire

Ingredients

4 crépes (see recipe below)

8 oz roasted pineapples (diced)

1 pint whole blackberries

8 oz mango (diced)

1/4 tsp cinnamon (ground)

8 oz fresh whipped cream

1/4 cup white rum

A bottle of your favourite sherry

Method

Fill each crépe with pineapples, then fold and place on a plate with a dollop of whipped cream, blackberries and mango. Garnish with a sprig of fresh mint and dust with ground cinnamon. Serve with your choice of sherry.

Crépe Batter

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tbsp melted butter

2 1/2 tbsp sugar

1 tsp vanilla extract

2 tbsp white rum

butter, for coating the pan

Method

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crépe batter in the refrigerator for an hour. This allows the bubbles to subside so the crépes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan and coat with butter. then pour one ounce of batter into the centre of the pan and swirl to spread evenly.

Cook for 30 seconds and flip, then cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all the batter is done. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.

When using frozen crépes, thaw on a rack before gently peeling apart.

Marcia Farquharson – The Twisted Kilt

Amaretto Coffee-Cured Beef Tenderloin with Jerked Chicken Duxelle & Exotic Mushroom Ragout served with Frangelica Reduction

Ingredients

8 oz tenderloin

4oz Amaretto syrup

2 tbsps ground coffee

1tbsp cumin powder

2 tsp chopped garlic

16 oz chicken breast

1 stalk celery

3 onions

1 oz jerk seasoning

1 cup leeks (diced)

1/2 lb shitake mushrooms

1/2 lb shimiges mushroom

1/2 lb lobster mushroom

1/4 cup thyme

1 cup Frangelica

1 cup escallion

6 oz carrot

8 oz zucchini

Salt and pepper to taste

Method

1) Marinate fillet in Amaretto liquer, ground coffee, salt, white pepper and garlic powder.

2) Make chicken stock to cook chicken duxelle. Dice onions, garlic, chopped thyme, parsley, sliced shitake, shimiges and lobster mushrooms for ragout.

3) Pull fillet and remove excess coffee (may cause burning)

4) Sear fillet and place in the oven on medium-range temperature (118-125 degrees fahrenheit)

5) Reduce balsamic vinegar and Frangelica for sauce.

6) Blanch carrots and zucchini then serve.

Jackfruit Cheesecake with Naseberry & Othaheite Apple chutney served with Mango and Caramelized Jackfruit Reduction

1lb cream cheese

3 eggs

1/4 lb granulated sugar

4 oz jackfruit

1/2 othaheite apple (diced)

1/2 american apple (diced)

1 naseberry (diced)

3 maraschino cherries (diced)

4 oz mango purée

1 tbsp dried raisin

3 oz granulated sugar

6 oz water

Method

Cream cheese in mixing bowl to soften. Purée jackfruit then add to softened cheese. Add eggs one at a time, then add sugar and pour mixture into greased baking tin. Bake at 375 degrees Farenheit for about 20 minutes and set aside to cool. Serve topped with fresh fruit chutney.

For the chutney, put the three ounces of granulated sugar in the water to make a simple syrup, bring to a boil then reduce the flame and add the remaining ingredients before turning it off and allowing it to cool.