Egg White Omelet with Smoked Marlin, Low Fat Cream Cheese, Calaloo, Tomatoes and Chinese Chives

Ingredients:

¼ tablespoon Extra Virgin Olive Oil
1 tablespoon Finely chopped Escallion (green & white) 
1 tablespoon Chinese Chives
¼ cup Smoked Marlin or Smoked Salmon
¼ cup Diced Fresh Tomato (no seed no liquid)
¼ cup Rough Cut Calaloo Leaves
1 tablespoon Low Fat Cream Cheese
1/8 teaspoon Sea Salt
1/8 teaspoon Fresh Ground Black Pepper
3 Large Egg Whites, lightly whipped

Preparation:

Heat a sauté pan over medium heat and add Olive Oil.

Add the Vegetables (Escallion, Tomato & Calaloo) and sauté until they begin to soften, about 2-3 minutes.

Pour slightly whipped Egg White over the Vegetables and season with Sea Salt and Fresh Ground Black Pepper.

Cook until bottom is done and the sides are firm, about 3-4 minutes.

Spread the Cream Cheese on it and sprinkle the Smoked Marlin and Chives on Top.

Place the pan under the broiler (salamander) for about 1-2 minutes to finish cooking the top of the Omelet.

Remove from heat, fold over half the Omelet and serve.

Makes one Omelet

Prepared by: Kai L. Bechinger
Executive Chef Jamaica Inn Hotel
November 08, 2005





Rasta Ackee

Ingredients:

2 dozen Ackees
¼ cup small sliced Onion
1 teaspoon small diced Garlic
¼ teaspoon small diced Scotch Bonnet Pepper
¼ cup diced Red Bell Pepper
¼ cup diced Yellow Bell Pepper
¼ cup diced Green Bell Pepper
¼ cup diced Tomatoes
¼ cup finely chopped Escallion
¼ tablespoon Peanut Oil
1 tablespoon Butter
1 tablespoon Thyme Leaves
1 tablespoon chopped Parsley
¼ teaspoon Sea Salt
¼ teaspoon Fresh Ground Black Pepper

Ingredients to blanch Ackee:

1 Sprig Pimento Leaf
1 Sprig Lime Leaf
4 litres Boling water
4 teaspoons Salt

Preparation:

Choose Ackees that are completely open, with black seed and yellow fruit clearly visible in the scarlet pod. This is important, as unripe or overripe Ackee contains a highly toxic substance called hypoglycine.

Remove the Ackees from the pods. Discard the seeds and the pink membrane found in the cleft of each fruit.
Wash them and put them in a metal strainer to blanch for 2-3 minutes in a pot of boiling water infused with the pimento leaf, lime leaf and salt.

Remove strainer with Ackee and place in a pot of ice cold water until cool.

Heat a sauté pan over medium heat and add Peanut Oil.

Add the Vegetables (Onion, Escallion, Triple Bell peppers, Tomatoes & Scotch Bonnet) and sauté for 2-3 minutes.

Add the Ackee & Butter and sauté carefully (trying not to break up the Ackee) until ingredients are mixed properly.

Season with Sea Salt & Fresh Ground Black Pepper and sprinkle Thyme Leaves & Chopped Parsley.

Remove from heat and serve with Johnny Cakes, Roast Yam or a side of your choice.

Prepared by: Kai L. Bechinger
Executive Chef Jamaica Inn Hotel
November 08, 2005





Banana Bread Recipe

Ingredients

1 ½ Lbs Banana (nearly over ripe)
1 ½ Lbs. Brown Sugar
1 ½ Lbs. Flour
1 ½ oz. Baking Soda
½ piece Vanilla (the inside mark only)
½ teaspoon Nutmeg
½ teaspoon Salt
1 oz. Almond Flavoring
½ doz. Whole Egg (beaten)
½ liter. Milk
½ qt. Corn Oil
8 oz. Butter

Preparation:

Sift together the flour, salt, nutmeg and set a side.

Mix together the milk, almond flavoring and the baking soda and set a side.

Cream the butter, brown sugar and the vanilla mark with a whisk.

When the mixture takes on a very pale, satiny sheen, add the beaten eggs and the bananas, mashed to a smooth paste.

Mix well after each addition.

Add the flour gradually with milk, and lastly add the corn oil.

The mixture should be thick but not to stiff.

Pour it into a Greased loaf or bread tin and bake it in a moderately hot oven, 350f, 180c, gas 4 for 1 hour or until brown.

Test by inserting a long skewer or knife in the centre – if it is ready the skewer/knife will come out clean.

If not, bake it for a little while longer.

Prepared by: Kai L. Bechinger
Executive Chef Jamaica Inn Hotel
November 08, 2005


Jamaica Inn "The Bar"

PINEAPPLE MARTINI

1 ½ oz. Jamaica Light White Rum
½ oz. Apricot
2 oz. Pineapple Juice
Top with 1 oz. Champagne

MANGO COSMOPOLITAN

1 ½ oz. Vodka
½ oz. Grand Marnier
2 oz. Mango Nectar
Shake and strain in martini glass