Rainforest Seafoods for Lent

Caribbean lobster medallion poached in a vanilla-accented coconut curry cream sauce, served with roasted tricolour bell peppers, grilled red onions and wilted spinach stacked with cinnamon-accented breadfruit galette and topped with a dollop of East Indian mango chutney, flavoured with fresh allspice berries and ginger.

2lb lobster tail from Rainforest Seafoods

1 vanilla bean

12oz coconut milk

1tbs curry powder (yellow)

¹/² each tricolour bell pepper

1 red onion

16oz breadfruit

16oz spinach

1tsp cinnamon

1tbs ginger

4tbs mango chutney

2tbs allspice berries (or Berry Hill pimento liqueur)

METHOD

1. Skewer and blanch lobster tail in fish or vegetable stock to allow tail to cook straight.

2. Remove lobster meat from shell when just undercooked and cut into medallions.

3. Prepare coconut curry sauce by allowing coconut milk to simmer with curry powder and vanilla bean, adding just a bit of the seasoned stock. Complete cooking lobster medallions in sauce.

4. Shred breadfruit and season, adding a pinch of cinnamon, salt and press flat with the palm of your hand. Shallow fry.

5. Sauté together tricolour bell peppers, red onion and spinach. Place two ounces of the sautéed vegetables in the centre of a plate and put breadfruit galette and lobster on top. Repeat stack and top with mango chutney and serve.

Serves 6

Seafood market jerked shrimp cocktail, flame grilled with Appleton Rum and Jamaican Jerk Rub, accented with Blue Mountain Coffee in a spicy East Indian mango, pineapple and papaya compote, tossed with soursop and orange segments, drizzled with a cilantro peanut sauce and garnished with baby and green plantain chip.

1lb Rainforest Seafood jumbo shrimp

3oz Jamaican jerk seasoning (use a wet rub)

4oz Appleton Gold Rum

4oz Blue Mountain Coffee and cooled at room temperature

1oz each small diced mango, pineapple, papaya.

1oz orange segments

4oz soursop, juiced leaving some pulp.

8oz coconut milk

1 sprig fresh cilantro

3oz peanut butter

1pc baby lettuce heart

1pc green plantain, sliced thinly lengthwise

METHOD

1. Marinate Rainforest Seafoods jumbo shrimp with jerk seasoning; while grilling baste with rum.

2. Combine diced fruits, orange segments and soursop juice and toss together, and set in a martini glass.

3. Thin peanut butter with hot coconut milk and add fresh cilantro, drizzle on top of compote and allow to stream down inside of the glass.

4. Pick fresh green bay leaf and garnish with plantain chip.

Serves 4

Fish pot seafood mix green salad Rainforest Seafoods mix marinated with cilantro, dill and ortanique orange vinaigrette, tossed with mixed baby green, toasted sunflower and pine nuts, topped with a nutmeg-essence sweet potato nest dressed with a white balsamic and white truffle reduction.

1lb Rainforest Seafood Mix

1lb baby mixed lettuce

1oz each pine nuts and sunflower seed toasted

1tsp white truffles thinly sliced

5oz white balsamic vinegar

1 pinch grated nutmeg

4oz shredded sweet potato

12oz ortanique orange juice

2tbs fresh dill

2tbs fresh cilantro

METHOD

1. Marinate Rainforest Seafoods Seafood Mix with vinaigrette and store in refrigerator for two to three hours. Remove and toss with baby mixed green lettuce and toasted nuts.

2. Allow truffle to reduce with white balsamic vinegar and allow cooling.

3. Deep fry shredded sweet potato and drain. Place on top of the tossed salad and dress with reduction.

Serves 4