Chef Naomi has learned her craft in the kitchens of some of Antigua’s best kitchens including that of Carlisle Bay, a five star resort in Antigua. From line cook to chef Ana’s Restaurant & Art Gallery is very proud to have Naomi create signature dishes and recipes in our kitchen, one of which will be featured in this year’s Mango Fest Chef’s Competition. Her entry which, she states boasts the flavours of Antigua’s famous black pineapple and sweet mangoes with a dash of our Antigua Cavalier Rum, starts with an appetizer of a Tropical Duck Salad with Cherry Tomatoes, followed by an entre of Antiguan Pineapple Cavalier Infused Snapper, served with basil and mango mash potatoes, accompanied by beet and baby spinach salad, is a gourmand’s delight. Ana’s welcomes you to her table, with love…
Appetizer Recipe
Tropical Duck Salad with Cherry Tomatoes
Ingredients
Roast Bell Peppers
Cherry Tomatoes
Mango
Ginger
Arugula
Red Leaf Lettuce
Duck Breast
Olive Oil
Marinate duck breast in mango extract for five to ten minutes
Create a mild pineapple and ginger vinaigrette
Place Bell Peppers on the Grill
Slice Mangos
Remove duck breast and place on rack to drain excess marinade
Pan Sear duck breast, place in confectionist oven, cook to medium well
Put together the mango, arugula, cherry tomatoes and roasted bell peppers and mix with the ginger pineapple vinaigrette
Plate salad and place duck in fan design
Entre
Antiguan Pineapple Cavalier Infused Snapper with Basil and Mango Mash Potatoes with Baby Spinach and Beet Salad
Ingredients
Potatoes
Heavy Cream
Butter
Parsley
Salt
Pepper
Puree Mango
Filet of Snapper
Cajun Seasoning
Cavalier Rum
Olive Oil
Beets
Baby Spinach
Boil potatoes
Drain, add heavy cream, salt, pepper, puree mango and blend well
Season filet of snapper with salt, pepper and Cajun seasoning
Heat pan with olive oil and sear fish on both sides – then put aside
Ring the pineapple and put in pan on a low heat with a little butter, garlic, parsley, Cavalier Rum, white wine, juice of a whole lemon
Place cherry tomato in the centre of each pineapple
Place snapper skin down on top of pineapple and cherry tomato and flash in oven for 2 – 3 minutes
Place mango mashed potatoes on plate with snapper covered in pineapple and cherry tomato rings on top. To the side, add cubed boiled beets and baby spinach salad
Garnish with mango glaze and a few slices of mango…
Absolutely delicious flavours from Chef Naomi at Ana’s Restaurant & Art Gallery. We welcome you with tasteful style…at Ana’s on Dickenson Bay
Karen Walwyn