Forget snow and sleigh rides, we're dreaming of a tropical Christmas and, come the 25th, we'll be enjoying the Caribbean flavours of Necker Island in the British Virgin Islands!
We spoke to Guillaume, Head Chef on Necker Island, Necker Island's Pastry Chef, Thomas, and Thomas, Mixologist and Guest Experience Manager on Necker Island, who shared their top treats with us.
The Christmas Warm Up Cocktail
Ingredients list:
- A bunch of mint
- 50ml Spiced Rum
- 50ml Irish Cream Liqueur (we used Baileys for our cocktail)
- 25ml pomegranate liqueur (we used Pama Pomegranate Liqueur)
How to make:
- Muddle the mint in a cocktail shaker
- Mix the rum, irish cream liqueur and pomegranate liqueur and add to the shaker along with plenty of ice
- Shake well!
- Pour in a chilled glass and garnish - we used a raspberry but something festive would work equally well!
Guillaume's Fish Terrine
Ingredients list:
- 600 grams Mahi Mahi 600
- 200 grams lobster tails (we recommend using about two)
- octopus tentacle (about the length of the terrine dish you will use)
- 4 organic eggs
- 120 ml heavy cream
- 1 white onion
- 6 confit garlic cloves
- 40 grams fresh tarragon
- 10 grams ground fennel seeds
- 10 grams ground carraway seeds
- 10 grams fresh ginger
- 1 stick of lemongrass
Step 1:
- One day before: bring the cream to warm temperature, bruise the lemongrass and add to the cream for 12 hours, keep in the fridge
- On the day: with a blender, mix all the ingredients together starting with the fish and spices. Then add the cream (strained) and the eggs one by one. Season with salt, pink peppercorn and cayenne
- Keep this mix to the side for now
Step 2:
- Sear the octopus and lobster tails in a pan with really hot olive oil, just to gain a nice colour on the edges
- Remove from the pan and season
Step 3:
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Rub the edges of a terrine mould with butter In a terrine
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Add 1/3 of step 1 mixture
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Place the octopus on top of the mixture, along the length of the terrine
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Add another 1/3 of step 1 mixture
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Place the seared lobster on top of the mixture, along the length of the terrine dish
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Add the rest of the mixture
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Place the terrine in a Bain Marie and cover with foil, cook in an oven at 180 degrees celsius for 45 minutes
Thomas' Caribbean Christmas Cake
Ingredients list:
For the fruit blend
- 8 oz pitted dried prunes, about 1 ¼ cup
- 5 oz raisins, about 1 cup
- 5 oz golden raisins, about 1 cup
- 5 oz dried cherries, about 1 cup
- 2 ¾ cups sweet red dessert wine
- ½ cup sweet dessert wine for extra
- Combine all fruit blend ingredients together
- Leave for at least five days preferably a few months
- If leaving for a longer time you will need to add more wine to maintain moisture
- Before baking, blend until smooth
For the cake
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- ½ lb. butter, about 2 sticks, softened
- 1 ¼ cups dark brown sugar
- 5 large eggs
- 1 tablespoon lime juice and lime zest
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- fruit blend mixture
- 2 tablespoon browning
- 2 tablespoon burnt sugar
Cake
- Preheat oven to 120 degrees centigrade
- Mix flour, breadcrumbs, baking powder, cinnamon, nutmeg, allspice and salt
- Cream the butter and sugar till aerated
- Add eggs one by one combining each time
- Add zest, vanilla, almond extract and mix
- Add flour mix
- Fold in the blended fruit, browning, and burnt sugar, pour mixture into a cake tin
- Bake in the over for about 2.5 hours
- Allow to cool slightly then pour the extra dessert wine over the top, allow to cool overnight
- Serve and enjoy!
