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    Default Soup and Jerk Chicken Recipes from the Old Message Board

    Courtesy of Chef Osmond Brown @ Couples Sans Souci

    1 large onion
    2 cloves garlic
    1/2cup carrot
    1 cup potato
    2 stalk celery
    1 1/2 pound pumpkin
    16 oz chicken stock
    1 cup whipping cream
    salt and pepper to taste
    4 tablespoon honey

    Peel and washed all vegetables and set aside. Dice onion and chop garlic. Sautee all remaining ingredients, except the honey and cream. Next, add chicken stock and bring to a boil. Reduce by half. Use a food blender to blend all together, then add cream, salt and pepper to taste. Finish with honey.

    And here's the recipe from Chef Stefan Spath
    Regional Executive Chef
    Couples Resorts

    Island Pumpkin Soup
    with toasted pumpkin seeds and garlic oil

    Ingredients (for 8 portions):

    4 tablespoons olive oil
    1 medium size onion (peeled and finely diced)
    1 tablespoon fresh ginger (peeled and finely chopped)
    4 cloves garlic (peeled and finely chopped)
    1 pound pumpkin (peeled and cut into ¼” cubes)
    small bunch of fresh thyme
    ¼ teaspoon red pepper flakes
    6 cups chicken stock
    1 cup coconut milk (unsweetened)
    Salt & black pepper to taste


    2 oz pumpkin seeds
    1/3 cup olive oil
    3 garlic cloves (peeled)


    In a heavy saucepan heat the olive oil. Sauté onion, ginger and garlic and add diced pumpkin. Sauté for about 1 minute. Add the chicken stock, the coconut milk, fresh thyme and the red pepper flakes. Bring to a boil, reduce heat and simmer for about 20 minutes (until pumpkin is cooked). Remove from the stove and blend in a food processor (blender). Put back on the fire and adjust seasoning with salt and black pepper.

    To serve:

    ¬Place 1/3 of a cup of extra virgin olive oil in a saucepan together with 3 roughly chopped garlic cloves. Heat slightly and allow the oil to infuse for about 15 minutes. Strain. On a baking sheet toast 2 oz of pumpkin seeds in the oven until crunchy (375 degrees Fahrenheit). Poor soup into warmed soup plates. Finish with some garlic oil and the toasted pumpkin seeds.

    Bottom note:

    • In order to have a less spicy soup, cut the amount on ginger in half and omit the red pepper flakes

    And here is the recipe from Couples Ocho Rios' Executive Chef Tim Wood:

    Serves 12 persons

    Pumpkin Soup

    1 Small Pumpkin; ( 5-6 lb) Peel and de-seed
    2 Tbls. Oil
    1/2 tsp. Cumin Seed
    1 tsp. Cardamom
    1/2 tsp. Cumin Powder
    1/2 tsp. Coriander - ground
    1/4 tsp. Ginger - ground
    1/4 tsp. Chili Powder
    11/2 tsp. Garlic - minced -heaping
    2 Cups Onion - chopped
    1/2 Cup Carrot; sliced
    11/2 tsp minced ginger
    1tsp Scallions
    1 Sprig fresh Thyme
    Salt And Pepper; to taste

    Put oil in large pot or kettle. Heat until HOT, add cardamom, and cumin seeds. Cook until seeds crackle. Add Onions, Garlic, Ginger, Scallions , thyme and powders ,Sauté until onions are browned.
    Add cut up pumpkin, carrot add water till not quite covered , Cover and simmer until pumpkin is tender. Take out the Pumpkin Pieces and Blend , return the puree to the pot and bring to simmer, check to taste for seasoning, add cream if desired and a couple of drams of Rum.
    Then Enjoy

    Here is the jerk chicken recipe that Randymon posted about a year or so ago. It is fabulous! (Thanks Randymon)

    2 chickens, quartered
    6 scallions (green part only) sliced thin
    2 large shallots finely minced
    2 large cloves garlic finely minced
    1 Tbsp fresh ginger minced
    1 tsp scotch bonnet pepper seeded and chopped
    1 Tbsp ground allspice
    1 tsp fresh ground black pepper
    ¼ tsp cayenne pepper
    1 tsp cinnamon
    ½ tsp nutmeg
    1 Tbsp fresh thyme OR 1 tsp dried thyme
    1 tsp coarse salt (like sea salt)
    1 Tbsp dark brown sugar
    ½ C orange juice
    ½ C rice vinegar
    ¼ C red wine vinegar
    ¼ C soy sauce
    ¼ C olive oil

    Combine scallions, shallots, garlic, ginger and scotch bonnet pepper (set aside)

    In separate bowl, combine spices, salt, sugar. Mix well. Wisk in orange juice, vinegars and soy sauce. Slowly drizzle in oil, whisking constantly. Add scallion mixture, stir to combine then let it rest for 1 hour.

    Wash chicken quarters well, pat dry, place in bowl and add the jerk mixture, rub in well. Cover and refrigerate overnight.

    Preheat oven to 350 degrees F. Put chicken in shallow roasting pan and bake 45 min, turning occasionally. To finish, grill over medium heat 25-30 minutes turning 4-5 times and basting with remaining marinade.

    Randy Russell
    CRO and SVP Couples Resorts

    Cathy adds:
    (It calls for dabbing with remaining marinade while grilling. This is not a sanitary practice unless you bring the marinade to a boil first. If you want to do this, set a small amount of marinade aside BEFORE you put the chicken in it to soak, and use that for basting during)
    Last edited by Mandy; June 21st, 2012 at 12:26 PM.

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