Air Jamaica's Executive Chef Louis Bailey has guest of Grande Sport Villa, Mary Caplette, tasting his Lobster Rundown. Chef Bailey was showing off his skills at a cooking demonstration at Beaches. - Contributed First class recipes from Air J's master chef
AIR JAMAICA'S Executive Louis Bailey has been serving up First Class cuisine around the world. In today's Food he shares a few recipes with readers.
Lobster Rundown
2 small lobsters
3 ozs. onion
1 clove garlic
1 oz. escallion
2 ozs. tomato
1/2 oz. thyme
1 scotch bonnett pepper
(or hot pepper sauce)
1/2 pt. coconut milk
3 ozs. ripe mango
Pineapple
METHOD
1. Cook onions on low heat in a thick bottom pan.
2. Add coconut milk and reduce to thick curdled custard.
3. Cook lobster until it turns pink.
4. Take it out, and add to the custard, simmer for two minutes.
Calypso Jerk Chicken
5 ozs. chicken breast
2 ozs. onion
4 ozs. soya sauce
1 oz. pimento berries
1 clove garlic
1 oz. thyme
2 ozs. escallion
1 scotch bonnett pepper
2 ozs. butter
Ripe banana
METHOD
1. Mince all seasoning
together.
2. Marinate chicken for 2 to 3 hours in the mixed seasoning.
3. Fill chicken breast with banana and secure with a toothpick.
4. Sauté chicken breast in a thick bottom pan.
5. Serve on a red bean salsa.
Rum Cake Crepe
8 ozs. rum cream
or Baileys Irish cream
4 ozs. flour
1 egg
1/2 pt. milk
1/2 oz. butter
METHOD
1. Make a well in the centre of the flour.
2. Add the egg and butter to the flour.
3. Whisk to a smooth batter.
4. Heat pancakes pan and add mixture to cover bottom.
5. Cook until golden brown and turn over.
6. Reduce rum cream by half and add pancake to sauce.
7. Cook for 2-3 minutes
and serve.
