Coconut tempura mahi mahi, served with cassava fries,Curaçao peanut sauce and tamarind ketchup
November 4, 2017
The West India Table – Part 6
Protein and Produce: “This is the essence of how we eat here, where we combine some sort of protein with starch. You know it’s always roast chicken and rice and peas or more in the colonial traditions of roast beef and Yorkshire pudding or roast lamb with potatoes, so this section was about the meats and produce that we consume. We tend to eat a lot of heavy starchy foods here, so we tried to balance this section out with lighter vegetables using plantain, beets, cassava and eggplant.” — Jamaica Food & Drink Festival Brunch at the Gallery co-hosts/caterers and The West India Table conceptualisers Michelle and Suzanne Rousseau .
Charred pork loin (left) alongside sorrel-baconplantain gratin
Eggplant (foreground) served with tomato, basil, garlic confit and yogurt and mint
Chargrilled rack of lamb,topped with citrus dust, crispysage, mint salsa verde and redpepper pistou
Grilledbeeftenderloin, toppedwith crispyleeks, béarnaise,mushroomred wineragout, roastedbeets, carrots,asparagus,hazelnut andchèvre
