Patrick Nolan Executive Sous-Chef at Sunset Beach Resort, Spa & Water Park
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Countdown to the 16th Annual Table Talk Food Awards —Thursday, May 29, 2014
Executive Sous Chef at Sunset Beach Resort, Spa & Water Park
Chef Patrick Nolan is known in local culinary circles for forging new passions and fresh ideas, while still upholding the best standards of tradition.
With extensive culinary experience — garnered in Italy, Canada, North America, and Jamaica — Nolan has proven he has what it takes: a mind that constantly churns out ideas, and a burning desire to be on top. Thursday Life introduces you to possibly one of the next big names in local cuisine.
My passion for food started...
at 14 years old. My uncle, who was a cook at the Holiday Inn Sunspree Resort at the time, would often return home and share his excitement and passion for food. He would often discuss a new dish or recipe in the making which, once introduced, received overwhelming positive reviews from guests. The pride, confidence, dedication, immense personal satisfaction, and sense of accomplishment that he exuded inspired my love affair with food.
I have been in the business for...
over 20 years. My career started out at Hungry Mack Restaurant at the tender age of 15. I have worked at several hotels in Jamaica such as Grand Lido Negril, Jack Tar (now Royal Decameron Resort), Round Hill Hotel & Villas, and currently Sunset Beach Resort, Spa & Waterpark and the Oasis at Sunset, located in Freeport, Montego Bay. Over the years I have learnt to be relentless in my willingness to learn and to be resilient in all adversities.
My Iarder must-haves are...
my Walkerswood Jerk Spice, Extra Virgin Olive Oil, white and dark balsamic vinegar, salted cod, Parmesan cheese, fresh herbs and local spices, and, of course, my preserves.
What keeps me passionate about food is...
the creativity and artistry of combining rich, original ingredients to produce gastronomically irresistible, fragrant, tasty, and wholesome meals. Food has the ability to bring people together and, by extension, represents the culture of a people. To see guests enjoy the culinary creations my team and I serve is the greatest satisfaction and motivation.
Jamaica is a great food destination because...
it is a culinary melting pot of diverse cultures and ethnicity, which is reflected in our unique cuisine and food preparation techniques. While we hold true to our local exotic herbs and spices, our ability to take authentic Jamaican cuisine and create a contemporary culinary fusion is phenomenal and is a testament to the remarkable culinary professionals we have at our disposal.
We could be even greater if...
food interests network to promote the consumption of local produce and products by putting greater emphasis on exploring areas such as food research, training, and marketing. The tangible economic benefits would be exceptional, and it's also a way to preserve and celebrate Jamaica's rich culinary tradition.
Lightly Jerked June Plum Stuffed Chicken Supreme with Appleton Rum-Infused Soursop Chutney and Island String Bean and Pickled Red Onions
Pickled Onions
Ingredients:
1 large red onion, julienne
1 cup white cane vinegar
1/2 cup sugar
Method:
Combine vinegar and sugar in a sauté pan. Allow to boil, and then pour hot liquid over onions. Allow to sit for one hour, and then serve.
Appleton Rum-Infused Soursop Chutney
Ingredients:
1 cup soursop pulp (chopped)
1/4 cup chopped onion
1/4 cup escallion
1/4 cup grated ginger
1 cup white vinegar
1 cup white sugar
1 shot of Appleton Rum
2 bay leaves
Method:
Sauté onion and escallion, then add rum and allow to flame. Add vinegar, bay leaves, ginger and sugar. Allow to reduce to one cup, then add soursop pulp and allow cooking for 15 minutes on low heat. Remove from heat and allow to sit for 10 minutes before serving. This dish can be served warm or cold.
June Plum Stuffing
Ingredients:
4 ripe June plums (peeled and diced)
1 small onion (chopped)
2 stalks escallion (chopped)
1 clove garlic (chopped)
4oz red bell pepper
4oz yellow bell pepper
4oz green bell pepper
4oz cake crumbs or breadcrumbs
Method:
Sauté onion, escallion, garlic and peppers together for two minutes, then add June plum and allow cooking for three minutes. Then add cake crumbs or breadcrumbs and stir. Add salt and pepper and then remove from heat and allow to cool.
Lightly Jerked June Plum Stuffed Chicken Supreme
Ingredients:
2 plump chicken breasts (skinless)
3 tablespoons olive oil
1 tablespoon kosher salt
Freshly ground black pepper
2 tablespoons jerk spice
Method:
Season chicken with the above ingredients, then slit in the thick side of each chicken breast to form a pocket. Be careful not to cut completely through the flesh. Place the plum stuffing in a piping bag (without the tip) and pipe the stuffing into the pocket.
Alaska Style Pan-Seared Then Baked Red Snapper with Cream of Callaloo
Ingredients:
1 tablespoon butter
2lbs Red Snapper fillets
2 egg whites
Salt and pepper to taste
2 tablespoons fresh parsely
2 tablespoons Dijon mustard
1 stalk escallion (chopped)
3 tablespoons breadcrumbs
Method:
1 Preheat the oven to 375º F (190ºC). Spread butter into the bottom of a 9x13-inch baking dish. Arrange fish fillets in a single layer over the bottom of the pan, and sprinkle with salt and pepper.
2 Bake for about 12 minutes in the preheated oven. Meanwhile, whip egg whites in a clean, dry bowl until stiff peaks form. Fold in the parsley and mustard.
3 Spread the egg white mixture over the fish in a layer about 1-inch thick. Sprinkle breadcrumbs over the top.
4 Return to the oven, and bake for about 6 more minutes, or until meringue is golden, and fish flakes with a fork.
Cream of Callaloo
Ingredients:
2 cups callaloo leaves (chopped)
1 small onion (chopped)
1 clove garlic
2 stalks escallion (chopped)
A pinch of salt and pepper
1/4 cup heavy cream
Method:
Lightly sauté callaloo with onion, escallion, and garlic together on low flame for five minutes. Add heavy cream and cook for two minutes. Add salt and pepper to taste and then serve.
Note: This dish goes well with any type of potato or rice recipe