- 4 8oz strip loin
- Jerk seasoning
- Yams
- Sweet potatoes
- Dasheene
- Carrots
- Salt
- Pepper
- Garlic
- Fried plantain sticks
- Zucchini
- Olive Oil
Preparation
Marinate 4, 8 oz strip loin in jerk seasoning and grill on order.
Slice yams, sweet potato, dasheene and carrot very thin on mandolin. Layer in mould with salt pepper and garlic. Bake in oven until fork tender and leave to cool under light press. Cut portion rectangles from the cold terrine and warm on order, cut out a hole with a cake cutter in each portion and rest the piece on the tarte. Transfer to plate and put fried plantain sticks in the hole.
Slice zucchini and brush with olive oil. Grill the slices and flavour with salt & pepper.
Cook your favourite rich red wine sauce and flavour with plenty seasoning pepper and instant coffee. Thicken with cornstarch.
