Ingredients

Mango and papaya salsa:
500g Mango
250g Papaya
40g confit ginger
10g Cinnamon
2g Turmeric
10g Coriander
20g lime juice
3g salt
60g passion fruit juice
Spiced cous cous:
500g cous cous
40g coriander
20g parsley
15g Basil
25g lemon juice
40g pumpkin seeds
40g sunflower seeds
40g chopped dried apricots
80g olive oil
8g salt
30g tea soaked raisins
8g cinnamon
10g allspice
8g coriander seeds powder
Mango beurre Blanc:
200g shallots sliced
200g white wine
200g White wine vinegar
20g coriander stalks
150g whipping cream
50g water
250g Diced cold butter
150g mango purée fresh(seasoned with lime and salt)
2 limes zest
Coriander oil:
500g coriander leaf
750g vegetable oil
Hazelnut and Caribbean chilli pesto:
100g chopped Hazelnuts
20g chopped Caribbean chillis
50g beurre noisette
10g lemon juice
3g salt
2g black pepper

Method

Mango and papaya salsa:
Method:
Sauté dice mango and papaya quickly in a hot pan with a tiny bit of butter
Once sautéed, add to the rest of the ingredients,
Mix , taste to ensure correct seasoning and acidity.
Spiced cous cous:
Method:
Cook the cous cous with a little salt and olive oil
Once cool
Add the rest of the ingredients taste to ensure correct levels of acidity and seasoning
Mango beurre Blanc:
Method :
Reduce shallots, wine and vinegar and stalks until all liquid is evaporated,
Once evaporated add cream and water, bring to simmer and slowly monte the cold butter in until thickened and fully emulsified.
Once emulsified pass through a chinois and blend in the mango purée with a bamix
Taste and adjust seasoning and acidity levels.
Coriander oil:
Method:
Blend ingredients together until reached 70 degrees in a vita mix blender
Once the temperature has been reached
Hang through Muslin cloth in the fridge
Then place the oil into a piston and let sit for ten minutes this will force the unwanted liquid to the bottom of the piston which you then get rid of until you have a clear green oil.
Hazelnut and Caribbean chilli pesto:
Method :
Add all ingredients together and taste.

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