Cooking secrets of a super yacht chef

Lisa Mead shows us how to cook for a large group in a small space.

RECIPES

1. Mini Wonton Cups with Shredded Jamaican Jerk Chicken and Mango (Serves 20)

Ingredients:

* 1 Rotisserie Chicken

* Jerk Seasoning (1 tablespoon of onion powder, 1 tablespoon of garlic powder, 2 tsp of cayenne pepper,2 tsp of salt, 2 tsp of ground black pepper, 2 tsp of ground dried thyme, 2 tsp of brown sugar, 1 tsp of allspice , 1 tsp of dried parsley, 1 tsp of paprika, 1/2 tsp of chilli flakes, 1/2 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, 1/2 tsp of ground clove, 1/4 tsp of cumin) blend all together. ( This seasoning can also be found at Coles)

* 1 jar of sweet mango chutney

* 1 packet of wonton wrappers

* 1 can of non stick cooking spray

* 1 medium size muffin tray

* 1 punnet of micro greens

Method:

Shred chicken - place in a medium size bowl, add 2 tablespoons of Jerk Seasoning or more if you prefer a stronger flavour.

Toss the chicken and seasoning till evenly spread. Heat oven to 200C Spray Muffin holes with non stick cooking spray place into hole a wonton wrapper, lightly spray the wrapper, place tray in oven for approx 10 mins or until wonton cup is slightly golden in colour.

Remove from oven. Allow to cool, continue to cook more wonton cups till you have 20.

Add a spoonful of shredded chicken mix to wonton cup and a small dollop of mango chutney, garnish with micro greens.

Best eaten straight away.

2. Mediterranean Christmas Goat Cheese, Pecan and Cranberry Balls (Serves 12)

Ingredients:

* 3 packets of 150 gm goat cheese

* 1 packet of 170gm of dried cranberries

* 1 packet of 250gm pecan nuts

* A pinch of salt and cracked pepper

* 1/2 cup of dried parsley

* 12 sprigs of fresh rosemary

Method:

Chop 1 cup of cranberries, 1 cup of pecan nuts to a fine crumble consistency. Place in a bowl with parsley and salt and pepper, mix to an even consistency.

Roll goat cheese into 12 balls slightly larger than a marble but smaller than a golf ball. Roll balls in cranberry mix until evenly covered, place a small sprig of rosemary on top of each ball.

Use left over crumble mix to scatter on the plate for garnish.

3. Prosciutto, Pear, Walnut and Brie Petit Wraps (Serves 10)

Ingredients:

* 1 Pear

* 1 packet of brie

* 1/2 cup of honey

* 2 cups of rocket

* 1/2 cup of walnuts

* 2 slices of prosciutto

* Micro greens for garnish ( Optional)

Method:

Slice pear into thin slices.

Chop walnuts into a crumble consistency.

Place 2 pieces of prosciutto lengthwise, add a piece of pear, a slice of brie, a small amount of rocket, a sprinkle of walnuts, a small drizzle of honey, then gently but firmly roll this into a wrap.

Set aside and continue until you have 10 wraps, layer in a line on the dish, sprinkle with a small amount of walnut crumble micro greens and a small drizzle of honey.

Best eaten straight away.

4. Small Bamboo Charcuterie Cups (Serves 10)

Ingredients:

* 10 bamboo cups

* 20 mini bamboo skewers

* 10 sprigs of fresh rosemary

* 10 bocconcini balls

* 1 punnet of raspberries

* 1 punnet of blackberries or blueberries

* 50 slices of salami - thinly sliced

* 1 packet of cheddar cheese puff pastry twists (can be found at your local supermarket)

Method:

In each cup - place the following - 1 bamboo skewer with 5 folded pieces of salami, top with a bocconcini ball, 1 bamboo skewer of 4 alternating raspberries and black or blueberries, 1 cheddar cheese pastry twist and 1 sprig of fresh rosemary.