November 8th, 2012
Couples Resorts Takes Gold, Silver & Bronze - Best of Awards
The annual Taste of Jamaica competition, held at the Montego Bay Convention Center October 27th 28th, 2012 is organized by the Culinary Federation of Jamaica (CFJ) as a means of motivating young Jamaican chefs while showcasing their talents both locally and internationally. Couples Resorts was represented in this years competition by Tower Isle and Sans Souci in the categories of pastry, bartending and culinary skills.
Couples Resorts Culinary Team
After two days of intensive competition, Couples reigned supreme by taking home gold, silver and bronze medals. In the seafood competition, Craig Wilson walked away with a bronze medal. Andre Simpson received a bronze medal for chef of the year and in the pastry section there was a clean sweep of gold, silver and bronze medals. Teresa Clarke took home the gold medal in addition to the Pastry Chef of the Year Award, which was separated by only one point! Shekera Cassie, from Couples Sans Souci, took 2nd place and Errol Sewell from Couples Tower Isle went home with the bronze medal.
Craig Wilson during the Seafood Competition
Couples Resorts, along with our talented culinary team who continues to impress with their unmistakable talents, congratulates all participants and are very proud of their team. Members of the culinary team include:
Dwight Morris, Senior Sous Chef
Andre Simpson, Junior Sous Chef
Shekera Cassie, Pastry Team Leader
Errol Sewell, Pastry Team Leader
Pastry Team: Errol Sewell, Teresa Clarke, Shekera Cassie
Wed like to share with you the recipe for the award winning pastry: Torched Mango Brule
Teresa Clarke with Award Winning Pastry Dish, Torched Mango Brule
Torched Mango Brule
Coconut & Chocolate Fever grass Crunch / Mango Salsa/ Vanilla Auglaize / Chocolate Biscuit (Serving Size: 4)
100 gr. Icing Sugar
150 gr. Eggs Whole
90 gr. Butter
200 gr. Fresh Mango
100 gr. Mango Puree
7 gr. Milk Powder
7 pc Gelatin
50 gr. Mango Essence
Melt butter and blend fresh mangoes.
Combine all remaining ingredients, add to melted butter.
Cook until thickens and add gelatin, then blend.
Coconut and Chocolate Lemon Grass Crunch
300 gr. White Chocolate
300 gr. Fresh Coconut Flakes
150 gr. Vegetable Oil
50 gr. Roasted Chopped Lemon Grass
Fresh Lime Juice
Melt white chocolate, add oil, lemon grass and lime juice.
Roast coconut flakes. Let cool and add to melted white chocolate mixture.
100 gr. Fresh Mangoes
1 Vanilla Bean
Cut mangoes into cubes.
Add remaining ingredients to mixture
4 oz Melted Butter
125 gr. Flour
75 gr. Icing Sugar
2 oz Sugar
125 gr. Egg White
50 gr. Coco Powder
Melt butter and pour into mixing bowl.
Combine all dry ingredients and add to butter mixture.
Mix for three minutes then add egg white and mix for another five minutes.
250 gr. Heavy Cream
40 gr. Sugar
2 Egg Yolks
1 Vanilla Bean
1 tsp. Cornstarch
Boil cream, sugar and vanilla bean.
Combine yolk and corn starch with a little cream.
Add to mixture until thickens.
100 gr. Raspberry Puree
20 gr. Sugar
½ tsp. Cornstarch
Boil puree and sugar.
Combine cornstarch and a little water add to puree.
Stir until thickens.
Putting It All Together
- Mango Curd- After mix is made, pour mix in a mold, 2 ½-3 inches wide. Put to set in freezer for
- 30 mins
- Chocolate biscuit- Bake it and cut with round cutter. R 8 minutes. Cut with 3 inch cutter. Set aside
- Lemon Grass Syrup- Boil lemongrass with water and sugar and reduce. Soak the biscuits in lemon grass
- Mix white chocolate, coconut flakes, and chopped roasted lemon grass spread on a thin sheet and place in fridge to set
- Torch Mango curd and put to set again for 10 minutes to hold shape
- Place chocolate biscuit on surface, cut lemongrass crunch with 2 ½ inch cutter, place on top of chocolate biscuit. Place other chocolate biscuit on top of white chocolate crunch. Add mango curd and place on top of the chocolate biscuit. Sprinkle with sauces
Wed love to hear about what you think of this award winning pastry dish. If you give it a try at home, be sure to share with us your thoughts below in the comment box.