At Couples Resorts we believe the recipe for a deeper connection consists of three primary things – Tranquil Days, Intimate Nights and Romantic Always. If couples can strive to share at least one tranquil day and one intimate night a month, then romantic always will be a constant. In our “Just for Two” section, my culinary team and I have created a special menu that will guarantee an intimate night for just the two of you.
Bon Appetite!
Chef Stefan Spath
Corporate Executive Chef, Couples Resorts
Appetizer:
Curried Pumpkin and Apple Chowder with Crispy Prosciutto (2 portions) Courtesy of Stefan Spath –Corporate Executive Chef, Couples Resorts
*Chef Stefan Spath recommends pairing this appetizer with a dry, yet fruity and flavorful Riesling which will compliment the curry as well as the saltiness of the prosciutto.
1
Apple (Granny Smith) – quartered, core removed and chopped
½ lbs
Pumpkin – peeled and cut into ¼ inch cubes
2 tbsp
Olive oil
1 medium
Onion – peeled and finely diced
1 tsp
Fresh ginger – peeled and finely chopped
2 cloves
Garlic – peeled and finely chopped
1 tsp
Curry powder
1 small bunch
Fresh thyme
1 pinch
Red pepper flakes
3 cups
Chicken stock
½ cup
Coconut milk (unsweetened)
To taste
Salt & black pepper
Method:
In a heavy saucepan, heat the olive oil and then sauté the onion, ginger and garlic. Add diced pumpkin and apples and sauté for about one minute. Add curry powder and sautè for another minute. Add the chicken stock, the coconut milk, fresh thyme and the red pepper flakes. Bring to a boil, then reduce heat and simmer for about 20 minutes (until pumpkin is cooked). Remove from the stove and blend in a food processor (blender). Return to the fire and adjust seasoning with salt and black pepper.
Garnish
2 thin slices
Prosciutto
½ cup
Heavy cream
1 tsp
Fresh basil
To Serve: Place Prosciutto slices on a baking sheet and cook in broiler (oven) until crispy. Allow to cool slightly and chop into small pieces. Whip heavy cream. Roughly chop basil. Pour soup into pre-heated cups, float heavy cream on top and finish with chopped prosciutto and basil. *Note: For a less spicy soup, cut the amount on ginger in half and omit the red pepper flakes. Any leftover soup can be frozen and re-heated easily.
Main Course:
Sesame Seared Salmon on Crisp Garden Greens, Lime Dill Aioli & Roasted Baby Potatoes
(2 portions) Courtesy of Misja Ruijs, , Head Chef, Couples Negril
*Chef Stefan Spath recommends pairing this entrée with a full bodied ‘oaky’ Chardonnay.
Sesame Seared Salmon
2
Salmon fillets (5oz each)
1 pinch
Salt and pepper
2 tbsp
Olive oil
2 tbsp
Toasted sesame seeds
Season the salmon fillets with the salt and pepper. Heat the oil in a frying pan and sear the salmon fillets for one minute on each side. Ideally salmon should be served pink in the center. Sprinkle the toasted sesame seeds over the salmon. Keep warm.
Crisp Garden Green Salad
Assortment
Organic lettuces & baby spinach
Picked ‘soft’ herbs – such as dill, cilantro and mint
To taste
Extra virgin olive oil
Vinegar (balsamic)
1 pinch
Salt and pepper
Wash lettuce and spinach and dry well. Mix with fresh snipped herbs. Dress salad with the extra virgin olive oil, vinegar, salt and pepper.
Lime Aioli
1
Garlic clove – finely ground
1
Fresh egg yolk
1 tsp
Dijon mustard
½ cup
Olive oil
To taste
Vinegar
To taste
Fresh lemon juice
Pinch
Salt and pepper
1 tsp
Freshly chopped dill
In a bowl, whisk egg yolks and mustard. Continue whisking and slowly add the oil in a steady stream until a mayonnaise-like texture is reached. Add the vinegar, lemon juice, garlic, salt and pepper. Add chopped dill.
Roast Baby Potatoes
½ lbs
Mini potatoes
Pinch
Salt and pepper
2 tbsp
Olive oil
1 sprig
Rosemary
Wash potatoes thoroughly and place on a baking sheet. Add olive oil, salt, pepper and roughly chopped rosemary. Bake at 375° Fahrenheit for approximately 15 minutes or until done.
To Serve: Place the mixed greens in the center of a large deep plate. Put sesame seared salmon fillet on top. Drizzle the aioli over the salmon and finish with roast mini potatoes and a large slice of fresh lime.
Dessert:
Jamaican Sweet Potato Pudding with Ginger Rum Cream Courtesy of Stefan Spath ,Corporate Executive Chef, Couples Resorts
*Chef Stefan Spath recommends pairing this dessert with ‘Pink’ Champagne (he recently matched it with Rene Jolly ‘Rose’ – and said it was divine…) or a glass of Port.
Jamaican Sweet Potato Pudding
2 lbs
Sweet potatoes – washed and peeled
1 cup
Fresh breadcrumbs
2 cups
Coconut milk
½ cup
Milk
10 oz
Brown sugar
Pinch
Salt
1 cup
Port wine
2 tsp
Vanilla
1 tsp
Cinnamon
½ tsp
Ground cloves
½ tsp
Ginger powder
1 oz
Butter (unsalted)
Grate sweet potatoes on the coarsest side of a four-sided box grater. Mix with breadcrumbs. In a separate bowl, mix the coconut milk with the milk and sugar. Whisk until sugar is dissolved. Add this mixture to the potatoes and stir. Add port wine, vanilla and dried spices and mix thoroughly. Pour mixture into a 12” x 6” buttered baking dish and spread evenly. Chop butter into small pieces and place on top of pudding. Bake at 350° Fahrenheit for about 1¼ hour or until liquid is reduced and top starts to caramelize. Allow to sit for about two hours prior to serving..
Ginger Rum Cream
½ cups
Heavy cream
To taste
Sugar
1 tsp
Vanilla
1 tsp
Candied ginger – chopped
1 tbsp
Aged brown rum
Place heavy cream into a large bowl. Start whipping. Slowly add sugar. Whip to a soft stage (do not over-whip). Add vanilla, candied ginger and rum.
To Serve: Place soft whipped cream in center of plate. Cut Sweet Potato pudding into squares and re-heat (microwave works best for this). Place in center, on top of cream. Scoop ice cream on top, and finish with cut fruits and a dusting of cocoa. *Note: Leftovers will keep well for a couple of days if properly covered and stored in the refrigerator. The dish is also delicious when eaten cold.
