Rainforest's new 'Ready' menu

Janet Silvera, Senior Gleaner Writer

WESTERN BUREAU:

The Caribbean's largest supplier of premium quality seafood is about to 'rock the boat' on land by changing the face of the traditional burger and adding some zing to the red snapper fish.

Rainforest has added to its list of over 400 types of fish - the most titillating Ready Seasoned Beef Burger Super Omelet, Ready Mango Barbecued Burger, Ready Jerked Snapper and a Ready Escoveitch Snapper to an already alluring menu. And this is just the beginning.

Some six 'Ready', easy-to-create dishes were presented to the Food team last Tuesday, at the Rainforest headquarters in Montego Freeport. Their flagship Montego Bay plant complements the recently completed state-of-the-art processing plant at 67 Slipe Road, Kingston.

One billion dollars later, Rainforest has unveiled a clear message, "we will not be boxed in, we have stepped out, serving up super omelettes in the process", boasted the company's executive chef, Evrol Ebanks.

The chef, whose creative juices flowed freely during the presentation, infused life into a simple Otaheite apple salsa, adding tang to the meal with lime, onion and pepper. His salsa was amazing especially when served with the exciting Rainforest Ready Jerked Snapper Tacos. Sitting on a bed of tortilla corn chips, this meal is ideal for any season, whether, winter, spring, summer or fall.

Chef Ebanks is also offering healthy options for those who have joined the club. His Rainforest Ready Snapper (a burger patty) salad, which is not jerked, is complemented by sweet pepper, shredded cabbage, carrots and cucumber slices, tomato wedges, an ounce of raisins and non-fat Ranch dressing.

Rainforest's full line of burgers is available in supermarkets islandwide. Their jerked snapper, is the latest product that was rolled out recently. Within months, expect to see turkey and bacon burgers on supermarket shelves islandwide.

Here are some exciting recipes to try with the new 'boys' on the block.

Rainforest Ready Escoveitch Snapper Burger

Ingredients:

1 Rainforest Ready Snapper Burger Patty

1/4 tsp salt and pepper

2oz vegetable oil

1 burger bun (wholewheat is a great option)

1 small carrot, thinly sliced

1 small red bell pepper, sliced

1 small Scotch bonnet, de-seeded and sliced

1small onion, sliced into rings

1oz vinegar

1/2oz brown sugar

Directions:

1. Heat grill to 375 F

2. Combine salt, pepper and oil in a bowl and coat evenly. Place on grill and cook for three minutes on each side then remove to a tray. Toast bread on the grill for 30 seconds.

3. Place fish patty on bun and top with escovietch pickle.

4. Serve with your favourite side dish. We suggest seasoned potato wedges or shoestring French fries.

Escoveitch Pickle

1. Pour leftover oil from fish patty marinade in heated sauté pan.

2. Place onion, Scotch bonnet pepper, carrot and bell pepper in pan and sauté for a minute.

3. Add sugar and vinegar and continue cooking for two more minutes.

4. Remove and serve.

Rainforest Ready Jerk Snapper Tacos

Ingredients:

Rainforest Ready Jerk Snapper Burger Patty

1oz olive oil

1oz freshly squeezed lime juice

1/2oz chili powder

1oz chopped cilantro

2oz shredded cabbage

1oz sour cream

2oz Otaheite apple and tomato salsa

1.6 inch flour or corn tortilla

Directions:

1. Heat grill to 375 F

2. Combine oil, juice of 1 lime, chili powder and 1/2oz cilantro in a bowl and coat patty evenly and let it sit for 20 minutes.

3. Cook the patty on the grill 3 minutes on each side.

4. Remove and slice in 1/4-inch strips.

5. Heat tortilla on grill 30 seconds per side.

6. Remove and place on a flat surface, place your shredded cabbage, fish strips, top with sour cream, and avocado and salsa.

7. Fold and serve.

NB. Cheese can be added.

Super Omelette

Ingredients:

Rainforest Ready Seasoned Beef Burger Patty

4 large eggs

2oz non-fat milk

3oz shredded cheddar cheese

1oz onion, diced

1oz coloured bell peppers, diced

1oz button mushrooms, sliced

1/2oz fresh parsley, chopped

1/2 small plum tomato, diced

1/2oz sliced jalapeno

Salt and pepper to taste.

Directions:

1. Place a large non-stick frying pan on medium heat.

2. Place burger in it and cook for two minutes on both sides. Remove and crumble.

3. In a large bowl, place the eggs and milk and whisk to combine both.

4. Add all the other ingredients including the crumbled beef and whisk to incorporate.

5. Drain the excess fat from the sauté pan and place on medium heat.

6. Pour the mixture in and allow it to form, use a spatula and turn it, allowing both sides to cook evenly.

7. Fold in a half-moon shape, remove and serve with crackers or toast.

janet.silvera@gleanerjm.com