- 1 ½ lb fresh Tuna loin (trimed and shaped into a cigar – like log)
- 1 diced red onion
- 1 green-ripe mango julienned
- 2 thinly sliced apples
- 2 seedless oranges (segmented)
- ½ each of red & yellow sweet pepper julienned
- 1 tbsp cracked black pepper
- 1 tbsp toasted sesame seeds
- 1 tsp ground coriander
- ½ tsp salt
- 2 tbsp papaya pulp
- 2 tbsp papaya fruit
- ¼ cup brown rum
- ¼ cup OJ
- neutral veg or soy oil
- Blend the first 5 ingredients, then slowly add oil to emulsify
- Heat frying pan or griddle top to searing heat…very hot. Roll tuna in pepper, sesame-seed, coriander mix for an even coating on each side.
- With a little oil in pan, sear tuna evenly on all sides (at your level of rareness) and remove from heat…let cool and rest before slicing. This can be prepared an hour or more before you need it.
- Toss salad ingredients with dressing, thinly slice tuna and lay over or toss in as well…finishing with a drizzle of remaining dressing.
- 4-5 cleaned lamb racks
- 2 tbsp olive oil
- Sea salt and cracked pepper
- 2 tbsp ground allspice
- 1 cup herbed breadcrumbs
- 1 ½ cup reduced beef stock – demi glace
- 1 tbsp brown sugar
- juice of 1 lime
- 1/3 cup grated bittersweet chocolate
- 1/3 cup aged rum
- ½ cup fresh chopped mint leaves + 1 stalk of mint
- Preheat oven to 400 degrees for 20 mins before you need it.
- Drizzle oil over lamb and season w s,p and all spice (can be done 1-2 hrs before). Sear racks in a hot pan to seal in flavor and moisture.
- Remove from heat and coat in bread crumbs and roast in oven for 10 – 12 mins…remove and let rest.
- Bring Stock, sugar, mint stalk and lime juice to boil…reduce by 1/3 and remove from heat, stirring in chocolate slowly – add rum and mint leaves just before serving
- 6 oz chopped chocolate
- 6 tbsp butter
- 3 tbsp brewed coffee
- 5 tbsp aged rum
- ½ cup ground almonds
- ½ cup sugar
- 5 eggs separated
- shaved chocolate for garnish
- 1 cup heavy cream
- powdered / icing sugar
- 3 tbsp rum
- Preheat oven to 325 degrees…melt chocolate, butter, coffee and rum (in a bowl over simmering water) remove from heat and beat in almonds, sugar and egg yolks (one at a time).
- Whip egg whites until stiff peaks form and slowly fold into chocolate mixture. Pour into a greased 9 inch pan and bake for 35 -40 mins or until a toothpick comes out clean. Let cool completely.
- Whisk heavy cream, sugar and rum into a whipped topping and serve with cake and choc shavings.
