Happy New Year From Executive Chef Anthony Miller and his team at Hedonism 11, Negril who share six tasty options to usher in 2017Appleton Pickled Pineapple ChutneyIngredients:Method:Curried Shrimp with Mangos and Okra served with White GritsMethod:White PolentaMethod:Jamaican Christmas HamMethod:Lamb Chop MarinadeMethod:Jerked Beef and Lobster Surf and TurfMethod:SauceMethod:Whole Roasted Duck with Pineapple ChutneyIngredients:Method:

2 lb whole pineapples cleaned and core removed

8 oz Appleton Rum

1 cup brown sugar

5 escallion bottoms

6oz rice vinegar (white wine vinegar)

1 tbsp sesame seeds

3 small cinnamon sticks

Clean and dice pineapples to quarter of an inch size. Heat sauté pan and add brown sugar

And pineapples, escallions, sesame seeds and cinnamon sticks till lightly caramelised. Deglaze with Appleton rum allow to reduce to half adding vinegar and allow to cool.

Ingredients:

16-20 shrimp peeled and deveined

2 oz diced mangoes

2 whole cleaned and sliced okra

2 tbsp chopped shallots or escallions

1 tbsp chopped garlic

1 tbsp fine diced carrots

1oz corn oil

2 tbsp curry powder

14oz coconut milk

4 slices Scotch bonnet peppers

Salt & pepper to taste

Add 1tbsp of oil to a hot sauté pan and cook shrimp for 30 seconds and remove from pan.

Add oil, onions, garlic, and carrots, and sauté until limp in texture.

Add curry powder and stir for about two minutes until lightly brown in colour.

Add coconut milk, okra, diced mangoes, and Scotch bonnet peppers cooking slowly still sauce is flavourful, with a smooth consistency.

Add shrimp, salt and pepper to taste

Allow shrimps to cook until soft to the touch and the sauce reduces.

Ingredients:

3oz white grits

5oz vegetable stock

3 oz coconut milk

Heat vegetable stock to simmer, add grits and stir still thick in texture for tree minutes.

Add coconut milk, cook for two minute, pour in flat pan and allow for cooling. Cut into desired shape from pan and serve with curried shrimp.

HONEY GLAZED HAM

Ingredients:

1-6lb fully-cooked, bone-in ham

11/4 cups packed dark brown sugar

1/3 cup pineapple juice

1/3 cup honey

1/3 large orange, juiced and zested

2 tbsp Dijon mustard

1/4 tsp ground cloves

3 tbsp white rum optional

1. Preheat oven to 325 FAHRENHEIT (165C). Place ham in a roasting pan.

2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes on medium heat. Set aside.

3. Bake ham in preheated oven uncovered for 70 minutes. Remove ham from oven, and brush with glaze. Bake for an additional 20 minutes, brushing ham with glaze every 10 minutes. Decorate with cherries and pineapple slices.

Ingredients:

* 1- half rack of lamb cut into chops (New Zealand preferred)

* 8 pimentos crushed in a pesto

* 2 cloves of garlic sliced

* Pinch- table grind black pepper

* 1 sprig of thyme chopped

* 1oz balsamic vinegar

* 1 tbsp corn oil

* salt to taste

Marinate for 3-4 hours and grill.

Place rack of lamb on broiler grill and re-season with salt and cracked black pepper. Cook on both sides, turning with tongs, to allow grill marking and your preferred temperature of choice.

Allow rack to rest for 10 minutes before slicing. Slice and arrange on plate and serve with chutney or lamb jus.

Ingredients:

2-6oz spiny lobster tail

2-3oz beef tenderloin

1 tsp jerk seasoning

1 tbsp olive oil

Pinch salt and pepper

1 clove garlic

Preheat oven to 3250F (1650C). Open and season lobster tail with jerk seasoning. Cook on baking sheet for 8 minutes.

Season beef with salt and pepper. Heat oil and garlic on medium flame. Cook beef for 2 minutes on each side. Serve hot with lobster tail.

Coconut Passion Fruit Sauce

Ingredients:

13 cup coconut milk

13 cup passion juice

2 tbsp brown sugar

1 tsp chopped onion

Cornstarch to thicken (optional)

Bring to boil first four ingredients for three minutes on medium flame. Add cornstarch to desired thickness. Serve hot drizzled over beef and lobster tail.

1-6lb Whole Mallard Duck

1-onion large diced

1/2 lb chopped celery

1 head of garlic cloves

3 oz of honey

Salt and cracked black pepper (seasoning outside of duck)

2 sticks of thyme

6 oz soy sauce

Wash duck under running water including inside of carcass. Simmer in water with onions, garlic, thyme and celery. Add soy sauce to water and cook for 30 minutes. Remove duck from stock, place on sheet pan and season with honey, salt and cracked black pepper. Cook in oven for one hour at 340 degrees F. or until fully cooked at 150 degrees F. internal temperature.