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 together, then romantic always will be a constant. In our “Just for Two” section this summer, my culinary team and I have created you a special menu that will guarantee an intimate night “just for two.”
Bon Appetite!
Chef Stefan Spath Corporate Executive Chef, Couples Resorts
Appetizers:
Caribbean Sweet Potato and Calalloo Bisque with Grilled Spicy Jerk Sausage
*Chef Spath recommends a well chilled rosè wine to compliment the hint of spice from the jerk sausage; ideal for a hot summer night.
Sweet Potato and Calalloo Bisque
12 oz
Sweet potatoes – washed, peeled and diced
1 bunch
Calalloo – washed and roughly chopped – use spinach if calalloo is not available
3 cups
Chicken broth
¼ tsp
Ground turmeric
¼ tsp
Ground cumin
½ cup
Unsweetened coconut milk
Pinch
Red pepper flakes, salt and freshly ground black pepper
1 tbsp
Olive oil
1
Small white onion – peeled and diced
1 tsp
Lime juice -- freshly squeezed
1
Jamaican jerk sausage
In a heavy saucepan heat the olive oil. Add the onion and sauté for one minute. Add the turmeric, cumin and red pepper flakes. Add the raw potatoes and sauté for one minute. Add chicken broth and coconut milk. Bring mixture to a boil and simmer until potatoes are done (about 12 minutes).
Next, add calalloo and simmer for another five minutes. Blend with a stick blender (or in the food processor) and strain. Add salt and freshly ground black pepper to taste. Add lime juice last. Grill jerk sausage and cut into thin strips.
Garnish
1 Bunch
Cilantro – torn or chopped
2 tbsp
Sour cream
To serve
Pour soup into a natural tropical bowl such as calabash or coconut shell. Finish with jerk sausage strips, a dollop of sour cream and cilantro.
*Chef note This soup can also be served chilled on a hot summer’s day. Adjust texture by adding extra chicken stock. For a vegetarian option replace chicken stock with vegetable stock and omit the jerk sausage (replace with toasted sunflower seeds for some texture).
Main Course:
Grilled Salmon ‘Burger’ with Cucumber Chocho Yoghurt Slaw on Home-Baked Olive Whole-Wheat Focaccia
*Chef Spath recommends this dish with a glass of rosè or dry bubbly such as Prosecco or Champagne (Pink of course).
Olive Focaccia
1 lb
All purpose flour
11 oz
Whole-wheat flour
¼ oz
Dry yeast
1 tsp
Salt
2 cups
Warm water
3 tbsp
Olive oil
½ cup
Mixed olives – pitted and roughly chopped
3 sprigs
Fresh rosemary– stripped, stalk removed
1 tbsp
Coarse rock salt
For the focaccia, mix both flours with the dry yeast. Add salt, olive oil and warm water. Mix thoroughly with a hand beater for about five minutes. Add half of the olives. Cover and let stand in a warm place for about 30 minutes. Place extra olive oil (about three tbsp) onto a baking sheet. Spread dough evenly (dough should be quite runny and sticky) onto sheet. Using a fork, place holes all over the bread. Sprinkle evenly with rock salt, remaining olives and rosemary. Allow to poof again (should almost double in size) then bake at 400 degrees Fahrenheit about 15 – 20 minutes, or until top and bottom of bread is golden brown.
Grilled Salmon ‘Burger’ with Cucumber Chocho Yoghurt Slaw
2
Fresh salmon fillets (6 oz each)
To taste
Salt and black pepper
1
Juice of lime
½
Cucumber – peeled, de-seeded and cut into thin strips
1
Chocho (also known as christophene or chayote) – peeled and cut into thin strips
1 clove
Garlic – peeled and very finely chopped / crushed
½
Small red onion – finely diced
¼ cup
Natural yogurt
2 tbsp
Olive oil
1 tbsp
Italian Parsley – finely chopped
Season the salmon fillets with salt and black pepper. Add the lime juice. Pan-sear salmon fillets in a hot pan with olive oil on both sides until the salmon is done (one to two minutes each side – please note salmon should still be pink in center). Marinate cucumber and chocho strips with salt, pepper, garlic, yogurt, lime juice, onion and olive oil. Add fresh Italian parsley.
Side Salad
To taste
Mixed greens
To taste
Cherry tomatoes
To taste
Spinach
To taste
Light lemon vinaigrette
To serve
Cut two pieces of focaccia (three-inch squares) in half. Drizzle with a little olive oil. Place cucumber chocho slaw on the bottom half. Add salmon and some more slaw and cover with the focaccia top. Serve with wedges of fresh lime and your side salad of mixed greens, cherry tomatoes and spinach with a light lemon vinaigrette.
Dessert:
Mango Rum Cupcakes With Ginger Cream Cheese Frosting
*Chef Spath would have double espresso (made from Jamaica’s delicious Blue Mountain Coffee) whilst sipping on a great aged rum.
Mango Rum Cupcakes
1
Ripe mango – peeled and diced in ½ inch cubes
¼ cup
Brown rum
½ cup
Unsalted butter (soft)
½ cup
Light brown sugar
1 pinch
Salt
2
Large eggs
¼ cup
Milk
1 tsp
Vanilla extract
1
Zest of lime
1½ cups
All-purpose flour
½ tsp
Baking powder
Marinate the mango with the rum for about one hour. With a whisk or hand mixer cream the soft butter with the sugar, vanilla and salt. In a separate bowl sift together flour with baking powder. Add lime zest to this dry mix. Strain the mangos (save the liquid) and mix mangos with the flour.
Mix the eggs with the milk separately. When the butter and sugar mix is very light and fluffy, quickly fold in the liquid (egg) mix and the dry mix. Combine quickly, but do not over mix.
Pour into paper lined muffin cups and bake at 375 degrees Fahrenheit for about 12-15 minutes (or until done). Soak with a couple of tablespoons of the rum (from the mangos) immediately when removing the cupcakes from the oven.
Cream Cheese Ginger Frosting
8 oz
Cream cheese
¼ cup
Unsalted butter (soft)
1 cup
Icing sugar
2 tbsp
Chopped candied ginger (I recommend the Williams Sonoma one)
For the cream cheese frosting, combine all ingredients and mix until smooth. Add a little rum to taste last (from the mango that was marinated). Chill in the refrigerator until needed.
Garnish
1 sprig
Fresh mint
To taste
Mango slices
To serve
Once cup cakes have cooled completely, place a generous amount of icing on top. Finish with a slice of mango and a sprig of fresh mint.
