What to cook this weekend just got a whole lot simpler thanks to a few resident chefs.

Turn the pages and be inspired…

Sesame Ginger Crusted Salmon, Organic Spring Greens, Passion Fruit Beurre Blanc & ‘just picked’ Green Island SproutsRecipe Courtesy of Morice Lewis

Serves 2

Executive Chef, Couples Sans Souci

Ingredients for Salmon

450g salmon fillet

15g sesame seed

300 ml olive oil

Salt to taste

7g cracked black pepper

10g red amaranth micro-greens

6g bulls blood micro-greens

6g corn sprouts micro-greens

Ingredients for Passion Beurre Blanc

250g unsalted butter

100ml heavy cream

60ml passion juice (reduce by half)

30g onion (chopped)

20g sscallion (chopped)

2 ea bay leaves

15g garlic (chopped)

60 ml white wine

Method for Passion Beurre Blanc

Heat a saucepan with 30g of butter, add chopped ingredients and sauté. Add white wine and reduce by 75%, add cream, stir and continue to simmer. Whip continuously until cream starts to thicken. Dice butter into large cubes and add about 3 pieces at a time.

When the butter is completely melted add the reduced passion juice slowly. Remove from heat and strain.

Method for cooking salmon

Season fish with salt, pepper, olive oil, dust with sesame seeds & cracked black pepper sear on both sides until cook. (Serve with roasted sweet potatoes or any starch of your choice)

Ingredients for vegetables

60g leek

20g onion

60g pak-choy

15g garlic

20g each red, yellow and green bell peppers julienne

3 sprigs fresh thyme

Method for cooking vegetables

Heat a sauté pan with oil and sauté onions and garlic. Add leek, cook until leek is half-cooked. Add the other vegetables and continue to cook until vegetables are fork-tender. Season with salt and pepper and serve.

Recipe courtesy of Valentine McKenzie

Head Chef

Couples Tower Isle, Jamaica

Pimento Grilled Lamb Chop, Creamy Coconut & Thyme Turned Cornmeal, Wild Cherry Tomato & Scotch Bonnet Marmalade & Jamaican Spring Greens

4 servings

Ingredients for Lamb Rack

1 lamb rack, cleaned and timed from the butcher

1 tsp cracked pimento berries

1 sprig fresh thyme, chopped

1 tsp basil, chopped

Salt and pepper

Method

Season lamb with salt and pepper/cracked pimento, then sear in skillet on both sides over medium heat. For medium doneness roasted in 375 degree oven for 6 to 8 min. Remove and keep warm.

‘Turn’ cornmeal

Ingredients:

1/2 cup chopped onion

2 stalks escallion, chopped

1/2 cup chopped tomato

2 tbsp oil

4 cups coconut milk

2 cups cornmeal

1 hot pepper, very finely chopped

pinch of black pepper

1/4 tbsp thyme

Method

In a heavy saucepan sauté onion, garlic, tomato in oil.

Pour in the coconut milk,

Add the cornmeal, pepper, salt, and thyme.

Slowly cook over a low heat for 25 minutes, stirring from time to time.

Once the cornmeal is cooked, turn out and serve hot.

Ingredients for tomato marmalade:

1 tablespoon olive oil

1 small piece ginger, finely chopped

1 cup finely chopped onion

1 garlic clove, minced

1/4 cup red wine

1 tablespoon brown sugar

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 tsp finely chopped Scotch bonnet pepper

Method:

Tomato marmalade

Heat oil in medium saucepan over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. Add diced tomatoes, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to half, stirring occasionally, about 10 minutes. Check seasoning and adjust if necessary.

Recipe courtesy of Linval Green, Couples Resorts Regional Pastry Chef

French Macaroons

Ingredients:

250g almond flour

450g icing sugar

215g egg whites

150g granulated sugar

Method:

Make a meringue by whipping the egg whites and granulated sugar till fluffy and shiny.

Sift almond flour and icing sugar.

Gently fold dry ingredients into the meringue. Use a few drops of green food colouring to adjust the colour of the macaroon.

Using a round tip, pipe an even number of macaroons.

Bake at 350 °F for about 12- 15 mins or until the macaroons easily lift off of the grease paper.

Local Cherry Ice Cream

Ingredients:

1 litre milk

1 litre heavy cream

1 lb sugar

8 egg yolks

3 eggs

1oz ice cream stabiliser

1 vanilla bean

1 cinnamon stick

Method:

Heat most of the milk and heavy cream with the sugar, vanilla bean and cinnamon stick.

Combine the yolks, eggs, ice cream stabiliser and the rest of the milk.

Temper the warm milk to the egg mixture. Put the mixture back on the stove and bring it almost to a boil. Blend or strain to remove lumps.

Churn in an ice-cream machine for about 12-15 minutes. Marble with cold local cherry jelly.

Local Cherry Jelly

Ingredients:

500g cherry juice

8g (8 sheets) gelatin

250g sugar

Method:

Bloom the sheets of gelatin in cold water.

Heat the cherry juice and sugar until the sugar dissolves. Add the bloomed gelatin.

Stir till thickened, let cool.

Cut into cubes and reserve for later.