For this year’s Food Awards we have seven talented nominees vying for the Chef of the Year title, and they have been sharing some of their signature recipes with us over the last two weeks. In honour of this week’s 100 years of Father’s Day celebration, we are introducing the final three chefs who will each share an entreé and a dessert recipe, so you can prepare these extraordinary treats for dad. Bon Appétit!

Ravi Anne – The Sugar Mill Restaurant

71

Soy escallion braised scallops, ginger poached & deep-fried

cassava served with spicy coffee, naseberry sauce, locally grown blueberries & cilantro chutney

For Scallops

Ingredients (for 4 portions)

Scallops: 800 gms

Soy Sauce: 100ml

Escallion (Chopped): 120gms

Fish stock: 120ml

Aged Appleton Rum: 60ml

Balsamic vinegar: 30ml

Olive oil: 30ml

Salt: To taste

Black Pepper: To taste

Method:

Season the scallops and sear them on a flat griddle or in a frying pan until golden brown, then heat olive oil and sauté escallions. Add soy sauce and reduce flame before adding balsamic vinegar & fish stock.

Add salt & pepper to taste, then add the seared scallops and braise until done.

Finish off with a Flambé using aged Appleton Rum.

For Cassava

Ingredients:

Fresh cassava (Cut into batons 1″ thick): 700gms

Coconut milk: 2 tins

Ginger (peeled & grated): 50gms

Eggs: 4 each

Refined Bread Crumbs: 250gms

Corn oil for frying: 500ml

Salt: To taste

Black Pepper: To taste

Method:

Boil coconut milk with ginger, salt & pepper, then add the cassava batons and poach until softened. Remove the cassava from the poaching liquid, coat with egg wash and dust in refined breadcrumbs. Heat corn oil, then deep-fry the cassava batons until golden brown and set aside for plating.

For Coffee & Naseberry Sauce

Ingredients:

Blue Mountain coffee: 100gms

Naseberry (peeled & deseeded): 250gms

Fish stock: 200ml

Fennel seed (Grounded): 15gms

Five spice powder: 15gms

Scotch bonnet pepper: 10gms

Xanthan powder: 5gms

Fresh garlic (chopped): 10gms

Shallots (chopped): 20gms

Fresh rosemary: 10gms

Butter: 15gms

Salt: To taste

Black Pepper: To taste

Method:

Melt Butter, Sauté shallots & garlic, then add naseberry and sauté. Add five spice powder, salt, pepper, scotch bonnet pepper and fish stock and simmer, then add grounded fennel and fresh rosemary. Thicken the sauce with xanthan powder to finish.

For Blueberry Chutney

Ingredients:

Locally grown blueberries: 250gms

Cilantro (chopped): 100gms

Fresh garlic (chopped): 10gms

Cloves, bay leaf, coriander seed, cumin seed and grounded mustard seed: 60 gms

Red onion (chopped): 60gms

Vegetable stock: 200ml

Olive oil: 50ml

Pectin: 10gms

Scotch bonnet pepper: 5gms

Salt: To Taste

Pepper: To Taste

Honey: 20 ml

Method:

Heat olive oil, sauté red onion, add garlic and sauté till golden brown, then add 3/4 of the grounded spice and sauté until the oils release from the spices. Add the blueberries and cook until softened and all the water evaporates. Add scotch bonnet, honey, pectin and vegetable stock and cook until done. Finish off by adding cilantro, salt & pepper to taste.

72

Sorrel & Soursop Sorbet, Jackfruit & Coconut Crème Brûlée,

Scotch Bonnet & Ginger Chocolate Terrine,

Ripe Plantain & Orange Sabayon

Sorrel & Soursop Sorbet

Ingredients (for 8 servings)

1 lemon’s peel, finely diced

2 cups fresh sorrel juice

2 cups fresh Soursop juice

1 cup water1/2 cup sugar

1/2 cup lemon juice

1/2 cup carbonated mineral water

6 strips of lemon zest, for garnishing

Method:

In a saucepan, stir together the diced lemon peel, sorrel & soursop juices, water and sugar. Bring to a boil, then reduce to medium heat and simmer for five minutes before removing from heat and cooling. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Then pour into an ice cream maker and freeze according to the manufacturer’s instructions. Garnish each serving with a twist of lemon peel.

If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours then remove and stir with a whisk. Return to the freezer and stir, once an hour for about four hours. The more times you stir, the more air will be incorporated, resulting in a lighter finish.

Scotch Bonnet & Ginger Chocolate Terrine

Ingredients:

8 egg yolks

1/2 cup hazelnut liqueur (recommended: Frangelico)

1 cup melted semi-sweet chocolate

1/2 teaspoon salt

1/4 oz scotch bonnet fine chopped

1/4 oz ginger (grated)

2 cups heavy cream

2 tablespoons granulated sugar

1 tablespoon vanilla extract

1/2 cup toasted and roughly chopped pistachios or hazelnuts

Whipped cream, for garnish

Mint leaves, for garnish

Method:

Set a small saucepan filled with two cups of water over medium to low heat. Place the egg yolks and hazelnut liqueur into a medium-sized mixing bowl, and beat with a whisk. Place the bowl over the saucepan and continue to beat the eggs until they start to thicken before adding the scotch bonnet along with the ginger. The egg should take on the consistency of a hollandaise sauce but since it is a sweet sauce, it will be called a sabayon. As you draw the whisk up, the sabayon should fall off the whisk in ribbons, and when it lands in the bowl, it should hold its shape for a moment. Once you’ve completed the sabayon, fold the warm melted chocolate and salt into the bowl and allow it to cool. Be sure not to overwork the sabayon as you fold the chocolate into it or it will deflate and lose air volume.

In a separate bowl, whisk the heavy cream, sugar and vanilla extract together to make whipped cream. Then beat the cream until stiff peaks form and fold the whipped cream into the sabayon and chocolate mixture.

Line a 9×5-inch loaf pan with plastic wrap, making sure that you have about three inches of overhang on all sides of the pan. Pour the mousse mixture into the prepared loaf pan, then raise the loaf pan about three to four inches off the workstation and drop, do this two or three times to force out any air bubbles that may have formed in the pan. Drape the overhanging plastic over the top of the mousse and overlap it with the plastic wrap on the other side. Place the terrine in the freezer and freeze for at least four hours, or up to two days.

To serve the terrine, remove from the freezer, peel back the plastic wrap and invert the loaf pan onto a clean cutting board. Peel back the remaining plastic wrap and slice the terrine using a hot, long, thin-bladed knife. Make the slices about 3/4 of an inch thick, and place on a plate. Garnish with pistachios, whipped cream and mint leaves.

Jackfruit & Coconut Crème Brûlée

8 Servings Prep: 30 min. Bake: 45 min. + cooling

Ingredients

4 cups heavy whipping cream

9 egg yolks

3/4 cup sugar

1/2 cup Jack fruit Fine Diced

1/4 Cup Coconut Dry Grated

1/4 Cup Coconut Milk

1 teaspoon vanilla extract

2 tsps brown sugar

Method:

In a large saucepan, combine the cream, egg yolks and sugar, jackfruit, grated coconut and coconut milk. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon, and then stir in vanilla.

Transfer to eight 6-oz ramekins or custard cups. Place cups in a baking pan; add one inch of boiling water to pan and bake (uncovered) at 325° for 25-30 minutes or until centres are set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours.

One hour before serving, place custards on a baking sheet. Sprinkle

each with 1-2 teaspoons brown sugar. Broil eight inches from the heat for

4 -7 minutes or until sugar is caramelised. Refrigerate leftovers.

For Ripe Plantain & Orange Sabayon

Ingredients:

1 Ripe Plantain (Pureed)

1/4 cup Fresh Orange Juice

1 tsp Orange Liqueur

1/4 tsp Saffron

2 large egg yolks

1/4 cup sugar

1/4 cup sweet dessert wine such as Orange Muscat

Method:

Preheat broiler.

Combine yolks, sugar, plantain purée, fresh orange juice and wine in a large metal bowl set over a saucepan of barely simmering water and beat with a hand-held mixer at medium-high speed for about four minutes until mixture registers 140°F on thermometer. Continue beating over heat until mixture has tripled in volume and forms a thick ribbon when mixer is lifted, four to five minutes more. Remove bowl from heat.

Brian Lumley – The Embassy of France

73

Seared beef tenderloin with ratatouille and fresh fettucine:

For Beef

Ingredients:

6 oz Beef tenderloin cut 1/2-inch thick

3 tbsp soy sauce

1 cup Red wine

Salt and pepper to taste

Olive oil

Butter

Herbs de provence

Fresh rosemary

Method:

Marinate beef in a mixture of soy sauce, wine, herbs, salt and pepper for about one hour. In a hot sauté pan, sear beef on one side for two mins in olive oil then flip, add butter and rosemary sprig and continue until desired done-ness.

For Fresh fettuccine

Ingredients:

Fresh pasta rolled to 6″ on pasta roller and placed through fettuccine cutter

Boiling water

Salt

Olive oil

Method:

Place pasta in boiling salted water and cook for about a minute (depending on thickness), then strain, cool, drizzle with olive oil and reserve for service.

For Ratatouille

Ingredients:

Eggplant 100g

Zucchini 30g

Red pepper 30g

Onion 15g

Garlic 80g

Tomato 5g

Herbs de provence 2 tbsp

Olive oil

Salt and pepper

Method:

Sauté vegetables separately then combine and simmer for 10 mins. Best if eaten the next day.

74

Passion fruit sorbet with mango mint:

Ingredients:

Juice from 1/2-ripe passion fruit

Egg white from 3-4 eggs

1/3 cup sugar

1 tsp Kirsh

1/3 cup sugar

Method:

Mix the juice from the passion with the first 1/3 cup of sugar and stir until completely dissolved. Then dissolve the remaining sugar with enough water to cover and bring to a temperature of 115 degrees celsius. In the meantime, whip the egg whites (at room temperature) to a medium peak and slowly drizzle in hot sugar syrup. Continue whipping the whites until stiff peaks form by means of a food processor or the folding method, then gently combine the juice and meringue carefully.

Immediately churn in an ice cream maker and freeze. If you do not own an ice cream maker don’t be discouraged, simply freeze the mixture in a teflon pan, remove and purée in a food processor before returning to the freezer. Repeat this technique two or three times and you will have a very close result.

Chef Kenrick Stewart, Runaway Bay HEART Hotel

75

Jackfruit & Mango Mousse w/ Popcorn Almond Biscuit

For Popcorn Biscuit

Ingredients:

1 cup (chopped) Popcorn

2 oz Almond Paste

1 oz Flour

Method:

1. Combine all ingredients together, mix until dough is formed

2. Roll dough 1/4-inch thick then cut into desired shape

For Mango and Jackfruit Mousse

Ingredients:

2 oz Jackfruit (diced)

2 oz Mango (diced)

1 oz Sugar

1/4 tsp Cinnamon Powder

1 cup Whipped Topping

1 oz Butter

Method:

1. Caramelise butter, sugar and cinnamon together then add mango and jackfruit, stir for about two minutes then remove from heat and put to cool

2. Add whipped topping to caramelised fruit then refrigerate for 30 minutes

76

Curried Goat Spring Roll with Tomato Ginger Jam

Curried Goat Spring Roll

Ingredients:

4 oz cooked boneless curried goat (local), spicy

2 sheets spring roll wrapper

1 egg, beaten

Method:

1. Place curried goat at one side of the wrapper and roll away from you

2. Fold in both sides 2/3 the way and brush with beaten eggs

3. Deep-fry at 300 degrees Farenheit until golden brown

4. Place tomato jam in the centre of the plate

5. Arrange spring rolls on top

For Tomato Jam

Ingredients:

1lb fresh tomato, deseeded, skinless, medium dice

To remove skin, mark an X at the top of the tomato and place in hot water for one minute.

Remove, place in an ice bath, de-seed and dice

Place in a sauce pot

Add 2 pimentos, 2 cloves, 3 oz sugar and a pinch of nutmeg

Simmer over heat until thick.