Port Royal's grand fare

On Saturday last, Minister Phillip Paulwell celebrated his 50th birthday in fine style in Port Royal. The old fort was transformed into a party haven boasting a dance floor, elevated DJ booth, lounge chairs and bistro tables. One of the main talking points of the night was, however, the grand buffet.

The food court featured culinary delights from famed chef Brian Lumley, who created special dishes just for the minister using CB Chicken, Juici Meats and Rainforest Seafood products. Alongside long-time friend of the minister, Don Creary, Lumley put together a feast for the hundreds who gathered.

Utilising many different food groups, the duo unveiled a spectacular spread that included sautéed lobster flambéed in Hennessy, finished with dill butter; mixed Rainforest Seafood tossed in a jerked coconut cream sauce on penne pasta; pineapple escoveitched fish; rosemary-glazed spare ribs; red wine -marinated grilled Juici beef tenderloin; fish-pot roasted bassa fillet in lemon mustard butter and okra; skewered honey sherry-jerked shrimp; and a sesame ginger pork.

Supported by Fish Pot executive chef Evrol Ebanks at the buffet, the food was prepared largely on spot. These items were accompanied by a choice of dinner rolls, yellow seasoned rice and tossed salad. The menu also included fish tea and chicken broth.

Here are two of the recipes that were enjoyed:

Mixed seafood tossed in a light jerk coconut cream sauce

Ingredients

1 pack penne pasta

1 sm onion (minced)

3 tbsp olive oil

4 large garlic cloves (minced)

¹/² cup fish broth

2 tsp basil

2 tsp dried oregano

¹/² tsp salt

¹/² tsp pepper

¹/² cup heavy cream

¹/² cup coconut milk

¹/² cup Parmesan cheese

¹/² cup mixed vegetables

1¹/² cups Rainforest Seafood mix

Method

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, sauté onions in the olive oil until tender (do not brown). Add the garlic and cook for about a minute longer.

3. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for about eight minutes or until the liquid has reduced by half. Stir in both the heavy cream and coconut milk and bring to a gentle simmer.

4. Cook uncovered and continuously stirring for approx eight to 10 minutes longer or until sauce is reduced to about 1¹/⁴ cups.

5. In a sauté pan on high heat, stir-fry the seafood mixture. It will start to spring water, so leave it for five minutes to allow for evaporation. Meanwhile, add minced garlic and onion and toss, seasoning with salt and pepper if necessary. Add basil and the sauce, and mix well. When you are ready to eat, toss the pasta with the mixture and heat thoroughly.

Serve hot.

Bon appetite!

Escoveitched fish with pineapple

Ingredients

2 lbs fish cleaned and gutted (preferably Rainforest Seafood red snapper)

3 onions, thinly sliced

2 tbsp salt

1 cup cooking oil

¹/⁴ lb Scotch bonnet pepper, sliced

1 tbsp ground black pepper

1 cup white vinegar

1 can sliced pineapple (no sugar added)

¹/⁴ cup soy sauce

2 tbsp honey

2 cloves garlic, minced

1tsp ginger powder

DIRECTIONS

1. Wash and dry fish.

2. Mix salt and pepper in a small container and use to season the inner part of the fish.

3. Heat frying pan (preferably a heavy one) then pour oil into pan and heat very well.

4. Place fish in oil when very hot.

5. Turn from one side to the other (Both will be nice, brown, and easy to turn when finished).

6. Place fried fish in flat casserole dish.

7. Add a small amount of water to the oil left from frying the fish.

8. Combine juice from pineapple, vinegar, soy sauce, honey, spices, onions and pepper. Let the mixure boil for about a minute, then pour in vinegar and continue boiling until onions and pepper are nice and sautéed (in about a minute or two).

9. Pour this gravy mixture over all fishes and serve either hot or cold.

10. Enjoy!