A Christmas Delight
During Christmas time, we tend to host a few dinners and I don’t always want to be in the kitchen so I invited Private Chef Goyana to create a menu to treat my family to her culinary expertise. Chef Goyana not only excels in crafting delectable dishes but also showcases an unparalleled flair for presentation. Expressing my affinity for both Mediterranean and Caribbean flavours, I requested her to weave a culinary masterpiece by marrying the essence of these two cuisines—and that's precisely what she accomplished. The result was a symphony of flavours that delighted our taste buds and a visual feast that elevated the dining experience. Chef Goyana's fusion of Mediterranean and Caribbean influences showcased her culinary artistry, leaving a lasting impression on both our palates and senses.
Jerk Salmon with Mediterranean Quinoa Salad
(Serves 4-6)
Ingredients
• 4 Salmon fillets (preferably skin on)
• 1 1/2 tbsp Jerk seasoning
• 2 tbsp lime juice
• 2 tbsp olive oil
Jerk Season with Mediterranean Quinoa Salad
Ingredients
• 1 Scotch Bonnet pepper chopped
• 1 small red onion chopped
• 4-6 garlic cloves chopped
• 4 stalks spring onion
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• Juice from half a lime
• 1 tablespoon ginger
• 1 teaspoon dried thyme or use fresh if available
• 1 teaspoon salt
• 1 tablespoon black pepper
Instructions
• Add all of the ingredients to a food processor. Process until smooth.
• Preheat the oven to 220 degrees C. Line a baking sheet with foil or parchment paper.
• Arrange the salmon fillets on the prepared baking sheet, with space between them. Pat dry with paper towels.
• In a small bowl, mix together the jerk seasoning, lime juice, and olive oil.
• Brush the seasoning mixture over the salmon on both sides.
• Bake the salmon for 10-12 minutes, depending on the thickness of the fish, until it flakes easily with a fork.
Mediterranean Quinoa Salad
Ingredients
• 3 cups cooked quinoa
• 1 cup roasted tomatoes or fresh cherry tomatoes
• 1 cup sliced cucumbers
• 1 cup mint
• ¾ cup crumbled feta cheese
• ¾ cup Kalamata olives, pitted and sliced
• ½ cup diced red onion
• 1 cup Italian dressing
• ½ teaspoon sea salt
• Freshly ground black pepper
• Pinches of red pepper flake
Instructions
• In a large bowl, combine the quinoa, roasted tomatoes, cucumbers, herbs, feta, olives, onion, and pine nuts
• Toss to combine, then drizzle the dressing. Season with salt, pepper, and a few pinches of red pepper flakes, and toss. Now it's ready to serve.
Stuffed plantain cups
(Serves 2-3 plates)
Instructions
• Peel plantains
• Cut them into one-and-a-half-inch slices
• Preheat the air fryer for about 7 minutes
• After 7 minutes, remove and place them in a bowl
• Using your citrus squeezer, press the plantain slices into cups then place the cups in the air fryer and cook for an additional 15 minutes
• Remove when golden brown
• Stuff with sauteed vegetables
Sauteed Vegetables Ingredients
• ½ a medium white cabbage, finely shredded
• ½ a medium red cabbage, finely shredded
• 4 medium carrots, cut into matchstick size
• 1 red bell pepper cut into matchstick size
• 1 medium onion cut into slices
• 4 cloves of garlic, minced
• 2 tablespoons olive oil, salt, and pepper
Instructions
• Shred the cabbage and cut the carrots into matchstick size.
• Heat a pan under medium heat with a tablespoon of olive oil. Sautee your onions, garlic, capsicum, and carrots for 2 mins, then add your cabbage.
• Stir and toss, then add the hot water, turn the heat to low, and place the lid on the pan. Allow to cook gently until tender to your liking. I usually cook for around 6 - 7 minutes, so the veg still has a slight bite.
• Season with salt & pepper and serve hot.