Chicken Ocho Rios

Ingredients
16 Chicken portions
Sherry
Egg Whites
Avocado Puree
Grated Orange Rind

Method

16 portions of prepared chicken, reheat to order (with a little sherry).

To finish: whip egg whites at the last moment, blend with avocado puree and grated orange rind. Spoon on reheated chicken and brown in oven.

Serve with Amandine Potatoes.

Second version of this dish:

Bone chickens, skin and cut into 3/4 inch dice. Marinate for at least an hour with chopped garlic, ginger, brandy, salt, pepper and cornflour.

Make chicken stock from carcasses, strain and reduce to a sticky glaze.

Fry the chicken pieces, a few at at time in clarified butter, leaving them slightly pink, do not drain the butter off. Add the glaze, sliced spring onions, sliced red chillies and a fine julienne of ginger. Add a little red wine vinegar to give a sharp taste and correct seasoning.

In a pie dish cover the bottom with a thin layer of sliced avocado. Spread a little chicken mixture on top, then a layer of sliced bananas, finally another layer of chicken mixture. Boil sweet potatoes with a little coconut cream and salt. Strain, dry off on the stove and puree with butter, salt, pepper, grated nutmeg and egg yolks.

Pipe this on top of the pie dish, lattice-fashion, brown in the oven and serve.