Fresh from their gastronomical European tour Matthew and Lisa Hogarth accepted the challenge to prepare dinner for eight guests inside the CPJ Deli. The ingredients and wines came from the well-stocked shelves of the deli while the décor was created by Jamaica Observer Table Talk Food Awards Event Stylist of the Year Sharon Thomas. Thomas ensured that the ‘clean’ décor complemented the exquisite fare.

CPJ Salut! Dinner – Saturday, November 2, 2013

Tasting Menu – Four Savoury Courses (with Wine Pairings) and Dessert

Presented by Chefs Matthew and Lisa Hogarth

MENU

FIRST COURSE

Seared Colossal Sea Scallops, topped with Crème Fraiche and Caviar, served with a Basil Emulsion

Wine Pairing: Fantinel Rosé Brut (Prosecco)

SECOND COURSE

Roasted Fillet of Grouper in a Herb Cream Sauce, served with “Caribbean Stir-Fry”

Wine Pairing: Fantinel Pinot Grigio DOC Grave

INTERMEZZO – Grapefruit Star Anise Granita

THIRD COURSE

Duo of Pan-Seared Duck Breast (Marinated and Smoked), served with Asian Pears, an Aged Sorrel Reduction and an Asian Pak Choy Salad

Wine Pairing: Farnese Montepulciano D’Abruzzo

FOURTH COURSE

Grilled Marinated Lamb Chops, served with a Moroccan Couscous

Wine Pairing: Farnese Edizione

DESSERT

Crêpes Stuffed with an Apple and Banana Flambé and Sweet Mascarpone Cheese and drizzled with Nutella, Home-made Chocolate Ice Cream and a shot of Ponche Kuba

The verdict

From the elegance of the first course – seared colossal sea scallops topped with crème fraiche and caviar served with a basil emulsion – to the genius of the duo of pan-seared duck breast (marinated and smoked), served with Asian Pears and aged sorrel reduction and a side of Asian pak choy salad, our palates were seduced in a manner alien, alas, to many but thankfully, understood by culinary savants like Hogarth.

The fourth-course grilled marinated lamb chops served with a Moroccan couscous sooo good that I was tempted to ask for mine to be packaged for lunch the next day.

Dinner came to an end at 2:00 am with yet another stroke of culinary genius: crêpes stuffed with an apple and banana flambé and sweet mascarpone cheese and drizzled with Nutella, home-made chocolate ice cream and a shot of Ponche Kuba.

An incredible dining experience!

Recipe Corner

Naturally we had to share two recipes with our Thursday Life readers. All items are available at CPJ.

PAN-SEARED DUCK BREAST WITH A SORREL REDUCTION

Serves Four

DUCK BREAST

Ingredients:

2 duck breasts (regular, smoked or marinated)

2 Asian pears (peeled and sliced into quarters)

Salt and pepper (to taste)

METHOD:

Score the fat side of the duck breasts diagonally in both directions (without cutting the duck meat).

Season with salt and pepper (or such other (non-herb) dry seasoning as you desire).

Place duck breasts skin down on a cold skillet. Allow the fact of the duck to render (about six minutes).

Sear on the reverse (meat) side for another four minutes.

Remove the duck breasts and let sit for at least 10 minutes.

Add extra-virgin olive oil to the rendered duck fat and caramelise the pears by sauteeing them in the fat.

Slice the duck breast and serve immediately with sauteed and caramelised pears.

SORREL REDUCTION

Place sorrel in a sauce pan and cook down on a medium heat until it coats a spoon. Add a pat of butter near the end to add a velvety texture.

ROASTED FILLET OF FISH IN A HERBED-WHITE SAUCE

Serves Four

Ingredients:

4 white fish fillets (such as grouper or red snapper)

1/3 cup heavy cooking cream

1/4 cup fish stock (optional)

2 Tbsps hot Dijon mustard

2 Tbsps Sriracha

2 Tsps fresh chopped flat-leafed parsley

2 Tsps fresh chopped basil

2 Tsps fresh chives

2 Tsps fresh rosemary

2Tsps escallion

Salt, pepper.

METHOD:

In a sauce pan combine all the ingredients except the fish fillets. Bring to a boil and let cool down for five minutes.

Pour half of the cream mixture in a over-proof dish. Place the fish on top of the mixture then cover with the remaining cream mixture and place in the centre of the oven preheated at 370°F / 185°C for 10 minutes.

The cooking time will depend of the thickness of the fish.

Serve immediately. Do not over-cook the fish.