The dynamic duo of Sandals Grande Riviera Executive Sous-Chef Alberto Atiles and his pastry chef colleague Tenetia Anderson cherrypicked menu items from the Ocho Rios all-inclusive hotel’s menu for us to sample during Thursday Life’s recent out-of-town jaunt. The pair generously shared not only plates of their culinary creations, but recipes too. Why not give them a try?

(PHOTOS: KARL McLARTY)

Mariner’s Grilled Coconut Shrimp

Served with apple slaw and papaya-sweet chili sauce

Ingredients:

18 pieces Jumbo shrimp

6 oz coconut flakes

Egg wash — 1 egg, 1/4 cup water

3 oz flour

Cajun seasoning to taste

1 red apple

1 country pepper

2 oz fresh lime juice

1 oz olive oil

6 oz sweet chili sauce

2 oz diced papaya

1 oz organic baby lettuce

Method:

Clean and season the shrimp, then dust in flour, dip in egg wash, coat with coconut flakes, then deep-fry them until golden brown.

Thinly cut the apple in julienne, pour a bit of lime juice, olive oil and finely chopped country pepper, add salt and pepper to taste.

Finely chop fresh papaya and toss it with sweet chili sauce.

Set the shrimp on the left side of the board, followed by the apple slaw on top of the baby lettuce and finish with the papaya-sweet chili sauce in a ramekin.

Bayside’s Surf and Turf

Champagne-poached lobster tail and pecan-crusted baby lamb rack

Accompanied with truffle mashed potatoes, seasonal vegetables and mango mustard sauce

Ingredients:

3 halves of lobster tail

1 lb baby lamb rack (two bones centre cut)

6 red skin potatoes

6 oz heavy cream

1 oz truffles

1 oz broccoli florets

2 tomato wedges

1 oz Dijon mustard

12 oz fresh mango puree

4 oz champagne

3 cloves of garlic

1 oz lime juice

1 oz butter

3 oz pecan nuts (crushed)

Method

Boil the red potatoes with the skin on, then peel and mash them with truffles, heavy cream and a bit of butter, add salt and pepper to taste.

Prepare a water solution to poach the lobster tail. Pour champagne, garlic, lime juice, salt to taste and bring it to simmer, add the lobster tail for about 4 minutes, then remove it from the solution.

Rub the lamb rack with some of the Dijon mustard and coat with pecan. Put it in the oven for about 10 minutes then let it rest for about 3 more minutes.

Season, then grill tomato wedges, lightly blanch broccoli florets, then sauté with butter. Add salt and pepper to taste.

For the sauce

In a pre-heated saucepan pour the mango puree and reduce it to 50 per cent, then add the rest of the Dijon mustard; keep cooking for about a minute and finish with a bit of butter.

Arrange the components on the plate according to set-up in the picture.

Chocolate Sponge

Ingredients

8 eggs

4 oz sugar

5 oz flour

1 oz cocoa powder

1 oz oil

1 tsp vanilla

Method (for sponge cake)

In mixing bowl, add eggs and sugar and whisk until they form a peak. Fold in flour and cocoa powder. Mix gently, then add oil and vanilla last, then spread mixture on baking tray. Bake for 15 minutes in oven at 350 degrees. Then remove and put to cool.

Raspberry and Chocolate Mousse

Ingredients

6 egg yolks

1 oz sugar

16 oz whipping cream (whip)

2 tsp gelatin

2 oz raspberry puree

2 oz chocolate (melted)

Method

Whisk egg yolk and sugar until creamy, then add whipping cream and mix until combined. Add gelatin and complete mixing.

Separate mixture into two halves, add raspberry puree to one half and the melted chocolate to the other half. Mix separately then pour both mixtures onto chocolate sponge at the same time in a swirl and put to set for an hour. Serve chilled.

TROPICAL FRUIT FLAN

Sponge Cake

Ingredients

8 eggs

4 oz sugar

5 oz flour

1 oz oil

1 tsp vanilla

Method (for sponge cake)

In mixing bowl add eggs and sugar and whisk until form a peak then fold in flour and mix gently then add oil and vanilla last then spread mixture on baking tray put to bake for 15 mins. In oven at 350 degree then remove and put to cool.

Tropical Fruits

1 tsp diced mango

1 tsp diced papaya

1 tsp watermelon

1 tsp cantaloupe melon

1 tsp honeydew melon

Mango and Appleton Rum Sabayon

Ingredients

3 egg yolks

Sugar to taste

1 oz mango juice

2 tsp Appleton

Method (for Sabayon)

Place in a saucepan over double boiler egg, sugar and mango juice. Whisk until fluffy and creamy then add rum mix and remove from heat. Put to cool then pour into plate.

Cut cake circle for sponge and add diced fruits to cake circle. Place cake on bed of sabayon, then serve.

Baileys Truffle Mousse

Chocolate Sponge

Ingredients

8 eggs

4 oz sugar

5 oz flour

1 oz cocoa powder

1 oz oil

1 tsp vanilla

Method (for sponge cake)

In mixing bowl, add eggs and sugar and whisk until form a peak. Fold in flour and cocoa powder. Mix gently, then add oil and vanilla last, then spread mixture on baking tray. Bake for 15 minutes iIn oven at 350 degrees. Then remove and put to cool.

Ingredients

1 lb chocolate (melted)

8 oz whipped cream

8 oz Baileys

4 oz warm milk

Method

Place melted chocolate, warm milk, Baileys in bowl and mix until smooth. Set aside to cool then fold in whipped cream into chocolate mixture and mix. Cut chocolate sponge into strips, place on a tray then pipe on chocolate mixture onto sponge. Place in refrigerator to set, then serve..