The Honeymooners’ Spice is a special cocktail which was created by our very own, Stephen Gabriel, specifically for couples celebrating their honeymoon at Rendezvous. It is only served on Tuesday evenings, during the honeymooners’ cocktail party from 5:00 pm to 6:00 pm.
Ingredients
1 1/2 ounces of creole spice rum
1 ounce of fresh lime juice
1/2 ounce of sugar cane syrup
Shake and strain the ingredients into a cocktail glass and serve with a cherry.
Ingredients
Saute’ the onions, garlic and the pumpkin in vegetable oil.
Add vegetable stock and simmer for 15 minutes or until vegetables are tender.
Puree the soup in a blender.
Strain the soup and add in coconut milk, salt and pepper, then simmer for another 2 minutes.
In a separate pan, saute’ the beef & callaloo leaves with jerk marinade and sugar, and cook for 3 minutes.
Garnish the soup with the jerk callaloo leaves and jerk beef
Ingredients for two servings
Method
Whisk Sugar, Eggs York and Coconut milk in a bowl for 1 minute
Pour in the warm Cream and whisk for another 20 seconds
Strain the Mixture
Scoop off all the pale foam sitting on top of the Mixture
Stir for 5 seconds
Pour the Mixture into ramekins and place over water bath trays
Bake the Crème Brulee in a low heat for 30 Minutes or until it as set softly
Remove from heat and allow to cool
Refrigerate until ready to serve
Sprinkle Sugar and spread evenly on top
Using a Torch melt the sugar and form a crispy top
Allow the Crème Brûlée to sit for 2 Minutes before serving
Ingredients for 2 servings
Method
Combine Chocolate, Tia Maria, Butter, icing Sugar and Eggs
Mix the Ingredients for 5 Minutes
Pour the Mixture into a nonstick baking Mat
Cook the mixture in a hot medium oven for 8 Minutes
Once cooked, loosed the sided with a palette knife if necessary
Pop a plate on top of each and flip over to turn out
Serve the Chocolate Fondant with vanilla Ice cream
Ingredients for 2 servings
Method
Melt the butter in a Pan
Add the onion, celery and garlic and Sautee for 3 minutes
Add in Crab meat and cook for another 5 minutes
Add Cream, stock and bread crumbs and cook whilst stirring for further 5 minutes
Finally add in basil, chopped chilis, salt and pepper
Leave the Mixture to cool
Portion the Mixture and Grill on a Hot skillet until golden brown on each side
Serve the Crab Cakes with shadow Bennie dressing
Ingredients for Two Servings
Method
Mix lemon Juice, zest and Coriander together
Pad dry the Scallops and place on a tray
Season the Scallops with Garlic, Salt, Pepper and olive oil
Prepare Grill to a Medium Heat
Grill Scallops for 1 ½ minutes on each side ensuring its charred enough
Baste the Scallops with the Coriander Mixture and sear for 5 seconds
Serve the Scallops with spicy artichoke puree, Salsa Verde and Organic Leaves
Looking to add some flavour and spice to dinner? This week, Executive Chef Alan shows us his take on a healthy chicken curry that is sure to impress!
Whilst the current pandemic has brought out the head chef in many a home cook, the weeks in isolation may mean motivation in the kitchen is beginning to wane and ordering a takeaway might seem the easiest way to get a hit of flavour.
However, with this easy recipe, Executive Chef Alan shows us how to make a simple, healthy and delicious chicken curry, which is easily adaptable to suit your tastes (and any ingredients you need to use up).
BodyHoliday’s Executive Chef, Alan Wichert, walks us through his take on an easy, flavoursome Indian chicken curry.
For food lovers, the temporary closure of many of our go-to eateries has been a sad sight to see and for some, getting creative in the kitchen has fed the desire for out–of–the–ordinary cuisine. However, with isolation continuing and visits to the supermarkets restricted, the temptation of a takeaway may be ever-more appealing. But there are some easy ways to get the hit of flavour takeaways can provide, and a delicious homemade curry is one such way.
What’s more, there is much reward in creating a really great plate of food. Though you may be growing tired of cooking away in the kitchen for hours on end, a really simple, quick and tasty recipe might be just the thing to reignite the love for good, wholesome food.
For my take on the iconic Indian curry, I’ve aimed to make the recipe as adaptable as possible to suit your palate and dietary requirements, as well as the vegetables you have to hand. Built on a base of onion, garlic and ginger, you can get creative in any which way you fancy.
Should you be short on spices, feel free to use your favourite variety of jarred curry pastes from the supermarket. However, it’s always fun to make your own and this one is so much simpler than one may think!
To add some variety to this dish, you can also replace the chicken with prawns, tofu or even beans; it’s completely up to you! Moreover, with organic coconut milk and natural yoghurt in place of cream and lemon in place of salt, this restaurant standard dish will feed your health as much as it will feed your soul!
I served this up with quinoa, a superfood containing all nine amino acids, however, feel free to boil up a portion of brown or white rice, sweet potato or naan bread.
Watch here as Chef Alan shows us how to make a batch of his simple yet tasty Indian chicken curry.
For this recipe, you will need:
(Serves two)
For the curry paste:
For the curry:
