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recipes

Honeymooners’ Spice

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.

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recipes

Pumpkin Soup, Callaloo Leaves & Jerk Beef

Ingredients

  • 1/4 lb. Fresh Callaloo leaves finely sliced
  • 1/4 piece garlic clove cut into two
  • 1/4 pint of vegetable stock
  • Salt and pepper
  • 1/8 pint coconut milk
  • 1 oz. roughly chopped onions
  • 1 0z. heavy cream
  • 2 oz. diced beef
  • 1/2 tablespoon full jerk marinade
  • 4 oz. pumpkin diced (peeled, skin removed)
  • olive oil
  • 1 teaspoon full of granulated sugar. Saute’ the onions, garlic and the pumpkin in vegetable oil.
  • Add vegetable stock and simmer for 15 minutes or until vegetables are tender.

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

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recipes

Lovers’ Knot

Ingredients

  • 1 ½ oz. Freshly squeezed Grapefruit Juice
  • 1 oz. Cranberry Juice
  • 1 oz. Freshly squeezed Lime Juice
  • ½ oz. Sweetener
  • 2 to 3 dashes of Angostura Bitters

Mix all of these ingredients into a cocktail shaker, and shake well.

Pour your mixture into a cocktail glass.

Serve with ice and a slice of fresh grapefruit.

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recipes

Coconut Crème Brûlée

Ingredients for two servings

  • 4 Egg Yorks
  • 2 oz Sugar
  • ½ Pint Cream (Luke Warm )
  • ¼ oz Coconut Milk

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

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recipes

Chocolate Fondant

Ingredients for 2 servings

  • 1 oz Melted Chocolate
  • ¼ oz Melted Butter
  • 1 oz icing Sugar
  • 1 whole Eggs
  • 1 Teaspoonfuls Tia Maria

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

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recipes

Crab Cakes

Ingredients for 2 servings

  • 6 Oz Fresh Crab Meat
  • 1 Oz Onion
  • ¼ oz Celery
  • ¼ oz Garlic
  • ¼ Butter
  • ¼ oz Cream
  • ½ Pint Fish stock
  • 2 sprigs, finely chopped Basil
  • 1 oz Gluten Free bread Crumbs
  • ¼ Piece, finely chopped hot chilis Hot sauce
  • Salt & Pepper

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

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recipes

Grilled Scallops

Ingredients for Two Servings

  • 4 Pieces Jumbo Scallops
  • ¼ oz Virgin Olive Oil
  • ¼ oz Finely Chopped Garlic
  • Salt & Pepper
  • ¼ oz Coriander finely chopped
  • ¼ Piece, Lemon Juice & Zest

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

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recipes

Healthy Chicken Curry Recipe

Looking to add some flavour and spice to dinner? This week, Executive Chef Alan shows us his take on a healthy chicken currthat is sure to impress! 

Whilst the current pandemic has brought out the head chef in many a home cookthe weeks in isolation may mean motivation in the kitchen is beginning to wane and ordering a takeaway might seem the easiest way to get 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 outoftheordinary 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 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: 

  • ½ tsp turmeric 
  • ½ tsp cumin seeds  
  • ½ tsp fenugreek 
  • ½ tsp chili flakes* 
  • 1 tsp jerk seasoning 
  • 1 tsp ground cumin 
  • ½ tsp paprika 

For the curry 

  • 2 cloves of garlic, ground or sliced 
  • 5cm piece of ginger, finely chopped 
  • medium red onion, finely chopped 
  • 3 – 4 fresh cloves 
  • 1 large tomato, chopped 
  • ¼ head of broccoli, chopped into bitesize pieces 
  • Handful of mangetout 
  • ½ courgette, cut into quarters and roughly chopped 
  • ¼ mango, shredded 
  • 2 chicken breasts 
  • 250ml organic canned coconut milk 
  • 200ml natural yoghurt 
  • Juice of half a lemon 
  • 85g of quinoa, uncooked  
  • 200ml water