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Quick and easy fancy feasts

Published:Thursday | March 14, 2019 | 12:08 AMLatara Boodie/Gleaner Writer
Drunken Plantain Stuffed Pork Roulade with a Dragon & Coffee Sweet Potato Puree and a Rosted Corn Salsa.
Drunken Plantain Stuffed Pork Roulade with a Dragon & Coffee Sweet Potato Puree and a Rosted Corn Salsa.

In the mood for a quick and easy fancy feast? Chef Dwight Johnson, shares his go to delights that are guranteed to turn any mundane dinner into a 5 star meal. Surprise yourself by becoming your very own gourmet chef in the comfort of your home.


1 lobster tail

8oz beef tenderloin

2oz broccoli

3oz string bean

3oz carrot

1/2 red wine

3tsp sugar (granulated or dark)

1 pinch salt

1 pinch black pepper


Season beef with salt and black pepper. Grill to desired temperatures (rare, medium, well done). Season lobster with salt and black pepper. Grill for 5-8 minutes (remove the shell). In boiling water blanch carrot and broccoli for 2-3 minutes, then add string bean for 1 minute. In a small skillet with a medium flame, add the red wine until it starts to simmer. Add sugar to the simmering wine and stir until there is a syrup like texture. Allow the mixture to cool.


Wet marinate (onion, thyme, garlic)

8oz pork loin

1 finger of plantain (ripe)

1 shot CoCo Mania (coconut rum)

3oz sweet corn

2oz tomatoes

2 tbsp coffee

1tbsp Dragon

4oz sweet potatoes

2 tbsp oil

Walkerwood Jerk Season


Butterfly the loin and tenderise it with a mallet. Season as desired then allow to marinate with Jerk Season. In a heated small skillet, add diced plantains. Cook until golden brown. Remove plantain from flame and add the coconut rum. Allow to cool. Gently add plantains to the pork then roll from one end to the next tightly. Use a plastic wrap to keep the shape. Put to set. Clean and dice potatoes then boil until soft. In a blender add the hot potatoes, the dragon and coffee with a pinch of thyme, garlic and cinnamon. Blend until smooth in a sautee pan. Season with salt and pepper to taste. Remove Pork from wrap and put in the overn for 10-20 mins. Dice tomatoes after deseeding them in a heated skillet. Add corn to the skillet and saute until slightly scorched. Put to cool. Mix the corn and tomato with olive oil, then season with salt and pepper.