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Recipe Dishes for the holiday

It’s that time of the year when family and friends come together for varying reasons...It may have been the recent Thanksgiving celebration or upcoming Christmas celebration. Whatever the occasion, we at Couples Resorts want to ensure that when preparing those special dishes that you may not be able to enjoy here with us on the island, that they are as stress free as possible.

Below we have shared with you two simple and tasty dishes you can prepare at home. Dishes provided by Head Chefs: Valentine McKenzie from Couples Tower Isle and Morice Lewis from Couples Sans Souci.

Honey & Lemon Grilled Salmon Fillet, Sautee String Beans with Almonds, Brussle Sprouts Slaw & Champagne Dill Beurre Blanc


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Head Chef at Couples Tower Isle Valentine Mckenzie

Ingredients
  • 3tbs Olive Oil
  • Salt & Pepper
  • ˝ tsp Dill
  • 8 oz salmon
  • 1 tsp honey
  • Juice of one lime


Method
Season Salmon with salt, pepper and dill. Over high heat in a grill pan pour olive over cooked salmon on both sides to the temperature of your choice.

Ingredients for champagne Buerre Blanc
  • 1 cup Heavy Cream
  • 1tsp Onion
  • 1 clove garlic chopped
  • 4oz cold butter diced
  • Pinch of Salt & Pepper
  • ˝ cup champagne
  • 2 whole black pepper corn



Method
In sauce pan, sweat onion, garlic, whole black pepper. De glaze with champagne, then pour in heavy cream and reduce by half. Remove from Heat. Slowly whip in cold butter and finish with salt pepper. Then, add ˝ tsp dill

Ingredients for vegetables
  • 1\2 tsp Onion
  • 1 clove Garlic
  • 3Oz asparagus
  • 1TBS toasted slice almonds
  • 2oz Cherry Tomato
  • Salt & Pepper
  • 3tbS Olive Oil
  • 140z Water



Method
  • In small pot of boiling salt water, clean string, blanch until tender then drain and put to cool
  • Heat skillet and sweat onion, garlic, tomatoes, and olive. Finish with salt and pepper



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Honey & Lemon Grilled Salmon Fillet, Sautee String Beans with Almonds, Brussle Sprouts Slaw & Champagne Dill Beurre Blanc
This dish is best served with steamed rice or mash potatoes



Rosemary Grilled Rack of Lamb / Ginger Sorrel Chutney / Canti Lamb Jus / Beet & Sweet Potato Mash / Braised local Vegetables with Organic Greens

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Head Chef at Couples Sans Souci Morice Lewis

  • Ingredients Lamb
  • 500 g lamb Rack
  • 70 g Onion Diced
  • 30 g Garlic Diced
  • 15 g Fresh Rosemary
  • 10 g Thyme
  • 2 ea Bay Leaf
  • 6 g Cracked Black Pepper
  • 60 ml Olive Oil
  • salt To Taste
  • 100 ml Canti Lamb Jus



Method:
Marinade lamb rack with ingredients 2 to 8, adjust seasoning and leave to sit in the fridge for 45 minutes. Remove from fridge and grill over open flame to desired temperature. Serve with Canti jus, sorrel chutney and beet & sweet potato mash.

Ingredients Sorrel Chutney:

  • 150 g Sorrel Chopped
  • 120 ml Sorrel Juice
  • 30 g Sugar
  • 30 g Ginger Chopped
  • 15 g Corn Starch
  • 15 ml Olive Oil
  • 20 g Onion Finely Diced
  • Salt To Taste
  • Pepper To Taste


Method
Heat a sate pan with oil, add onions and ginger sauté until onions become transparent, add sorrel and continue to sate for another 2 minutes, add sugar and allow sugar to caramelize, add sorrel juice and cook until sorrel becomes soft and liquid is reduced by 75 %
Dissolve corn starch with about 35 ml of water and use to add body to chutney if it is not thick enough.

Ingredients Beet & Sweet Potato Mash
  • 2 ea Medium Potato Peeled and dice large
  • 1 ea Medium Sweet Potato Peeled and dice large
  • 1 ea Small Beet Boiled then grated on a Micro Plane
  • 60 ml Heavy Cream
  • 30 g Salted Butter


Method

Boil potatoes in salt water until they are breaking apart, remove from heat and drain, crush with a whip or pass through a food mill, add cream and butter and stir until all is disloved, split in two half and add grated beet that was cooked before to one half
Ingredients Braised Local Vegetables with Organic Greens:
  • 30 g Carrots Julienne
  • 30 g Julienne Onions
  • 30 g ea Red Pepper / Yellow Pepper & sweet Pepper
  • 50 g Pak-Choy Leaves Cut Medium
  • 20 g Zucchini
  • 30 g Yellow Squash
  • 10 g Garlic Chopped
  • 40 ml Olive Oil
  • Salt To Taste
  • Cracked Black Pepper To Taste


Method
Heat a sauté pan with oil add onions and garlic and cook until onions become transparent, add all other vegetables except for the Pak-Choy and peppers. When vegetables are half way cooked add Pak-Choy and peppers until cooked to tender. Then, adjust seasoning and remove from heat.

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Rosemary Grilled Rack of Lamb / Ginger Sorrel Chutney / Canti Lamb Jus / Beet & Sweet Potato Mash / Braised local Vegetables with Organic Greens

We look forward to your feedback after you have tried these dishes ...Happy Cooking and Happy Holidays
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