With Food Awards just around the corner, we introduced the seven talented nominees vying for the Chef of the Year title last week. This week we have a follow-up treat for you as we share extra-special and most delectable recipes from two of our seven chefs: Marvin Robinson of Round Hill Hotel & Villas, and Rockhouse Hotel’s Kevin Broderick. Look out next week for more from the other nominees!

Kevin Broderick – Rockhouse Hotel

Poached Tilapia and Shrimp in Coconut Water

Ingredients:

2 Tilapia fillets

2 shrimp (large)

1/4 lb pumpkin (turned)

1 large carrot (turned)

1 large callaloo leaf

2 cups coconut water

1 tsp seafood spice

1 country pepper

1 stalk escallion

1/2 tsp pimento seeds

Method:

Put shrimp to marinate in jerk sauce for two hours.

Lay fish fillets on a flat surface, place shrimp on one end and roll, then secure shrimp and fillet by wrapping with plastic, using a paring knife to make holes through the plastic for thorough cooking.

Place wraps in coconut water along with pimento, country pepper, scallion and seafood spice. Cover and cook for 15 minutes. Serve with blanched carrots and pumpkin.

Sweet potato pudding with june plum sauce

Ingredients:

4 lbs sweet potato

1 cup sugar

2 cups coconut milk

1 1/2 tsp vanilla

1/2 tsp rose water

1 cup flour

1/2 oz butter

1/2 tsp nutmeg

1/2 tsp cinnamon

Method:

Combine ingredients in a mixing bowl and mix thoroughly, then pour mixture into a greased baking tin and bake for 2 1/2 hours at 350 degrees Farenheit.

June plum sauce

Ingredients:

6 ripe plum purées

1/2 lb sugar

2 tbsp grated ginger

1oz corn starch

Method:

Caramelise sugar, then add plum purée and cook for two minutes before adding ginger. Allow to cook for another two minutes and then thicken with cornstarch and serve.

Marvin Robinson – Round Hill Hotel

Bread Fruit Vichyssoise with Scotch Bonnet Oil

8 oz Roast Breadfruit

4 oz diced onions

2 oz garlic

6 cups vegetable stock

2 oz shaved avocado

4 scotch bonnet pepper

1/2 cup olive oil

1 tomato

1 lemon segment

1 oz escallion (chopped)

Salt and pepper

1 cup heavy cream

Method:

Sauté onion and garlic and then add breadfruit. Add stock and reduce flame until it reaches its consistency, add salt to taste, put to chill then blend soup mixture with heavy cream. Warm olive oil, add pepper, blend and strain mixture. Peel and remove seeds from tomato, then dice and season with chopped escallion, salt and pepper. Shave avocado and use lime segment to garnish.

Scotch Bonnet Ice Cream in a Tulip Tower

Tulip Tower

Ingredients:

9 oz flour

9 oz egg white

9 oz icing sugar

1 oz olive oil

Method for Tulip Tower:

Mix all the ingredients together, then place two oz of the mixture on a silk mat and allow to bake until golden brown. Remove from oven and drizzle lightly with melted chocolate, shaping into a tower pattern as shown in picture.

Scotch Bonnet Ice Cream

Ingredients:

1 cup milk

1 cup heavy cream

2 scotch bonnet peppers

9 egg yolks

1 1/2 cups sugar

2 oz aged Appleton rum (25 year old)

Strawberries and peach halves (for garnishing)

Vanilla and cinnamon for flavouring

Method for Scotch Bonnet Ice Cream:

In a saucepan, stir together sugar, cinnamon, milk, cream and vanilla over a hot water or medium heat. When the mixture gets hot or near to boiling point, stir in the egg yolks until mixture is slightly thickened (about 180 degrees F). this should take up to 20 mins. Remove from heat, place saucepan into a large bowl of icy-cold water while stirring occasionally, and allow for cooling to be done properly. When it is fully cooled place into ice cream freezer, then soak the strawberries and peach halves in the Appleton rum and start serving the custard within four hours.

After ice cream is ready to be served, scoop two spoonfuls into tulip tower and garnish with soaked fruits.