Jack's Special

Ingredients

• 1 tsp paprika powder
• 2 tsp curry paste
• 2 tsp cumin
• 1 tsp allspice seasoning mix
• 2 pieces fresh ginger
• 1 tsp coriander
• juice (and zest of lime)
• 1 tbsp Sesame oil
• olive oil
• 50 g light sesame seeds
• 50 g black sesame seeds
• 400 g sashimi tuna
• 1 small mango (not too ripe)
• 1 avocado (not too ripe)
• 2 Spring Onions
• 2 large red chili peppers (medium hot)
• 2-3 garlic cloves
• 1 sprig coriander leaves
• a little raw sugar
• 1 pinch cinnamon
• salt and pepper
• 2 large sweet potatoes
• 120 g butter
• 150 ml milk
• a few strands saffron
• some grated tonka bean
• 4-6 shrimp
• 4 tbsp Mount Gay Rum
• 125 ml dry white wine
• 1 tsp Worcestershire sauce
• 1 small sprig rosemary
• Cayenne pepper

Instructions

1. 1.

   Caribbean Tuna: For the spice blend mix 1 tsp paprika powder, 2 tsp curry paste, 2 tsp cumin, 1.5 tsp allspice, ground ginger, 1 tsp coriander, 0.5 tsp salt and 0.5 tsp freshly ground pepper well together. Stir in 1 tbsp sesame oil, 3-4 tbsp olive oil, lime juice and the zest of one lime. Toss 400 g sashimi tuna in the seasoning mixture. Then coat evenly with 50 g light and 50 g black sesame seeds. Slice the tuna into triangles for serving.

2. 2.

   Mango‑Avocado Chutney: Peel the mango, remove the seed and finely dice it. Do the same with the avocado. Trim the spring onion and slice into very thin rings. Remove the seeds from one chili pepper and finely dice it. Peel and mince one garlic clove. Grate a piece of ginger. Chop a sprig of coriander leaves. Mix everything except the coriander in a bowl. Season with lime juice and zest, brown sugar, 1 pinch cinnamon, salt and pepper. Stir in 3-4 tbsp olive oil. Finally fold in the coriander. Serve the chutney in four small bowls.

3. 3.

   Heat 150 ml milk with saffron together. Meanwhile peel and roughly cube two sweet potatoes. Boil them in lightly salted water until tender, drain and let steam slightly. Mash into a puree using a potato masher, incorporating 50 g butter and the saffron‑milk mixture. Grate some tonka bean into the puree, mix well and season with salt if needed. Arrange the puree on preheated plates.

4. 4.

   Shrimp à la Jack: Devein and peel the shrimp leaving the tail intact. Heat 2 tbsp olive oil over medium heat in a large pan and sauté one spring onion, 1-2 garlic cloves and one large red chili pepper for about 3 minutes. Add the shrimp and cook for another 3 minutes. Deglaze with 4 tbsp Mount Gay Rum. Remove the shrimp and keep warm. Pour in 125 ml dry white wine, add 1 tsp Worcestershire sauce, lime juice and zest, and the rosemary sprig. Simmer for about 10 minutes until the sauce reduces to roughly one third. Stir in 70 g butter. Return the shrimp to the pan and simmer another 3-4 minutes so they are well coated with the sauce. Drizzle with a little lime juice. Serve the shrimp over the sweet potato puree.