Questo il motto del Sandals Resort di Barbados.
L’amore è tutto ciò di cui hai bisogno (il resto è incluso). Le premesse mi piacciono, Mr. Stewart.
Gordon “Butch” Stewart è il fondatore di 5 brand e 24 strutture in sette paesi, tra cui Antigua, Bahamas, Grenada, Barbados, Giamaica, St Lucia, Turks e Caicos.
Superare le aspettative è il suo imperativo. Sempre.
“La mia famiglia vive in queste isole da generazioni, ed ho sempre voluto condividere la bellezza di queste isole con il mondo intero”
Il tutto preservando la natura di questo spettacolare territorio e volendo migliorare la vita delle comunità abitanti.
(Un impegno anche nell’istruzione con la Sandals Foundation, nell’ambiente e nel sostegno comunitario. – Pensate che addirittura è stata creata la Sandals Corporate Un
Arrivare alle Barbados ha risvegliato la mia voglia di scoprire con entusiasmo posti e persone, tradizioni e paradisi naturali.
Bridgetown non è bella, ma ha il fascino di un posto per niente turistico. Nonostante si fermino qui le crociere e nonostante i turisti sopratutto inglesi e americani siano tanti, qui è tutto molto semplice e genuino. Dai negozietti ai pochi stabilimenti balneari.
Una mattinata al mercato, dove sarei rimasta per tutto il giorno, per innamorarmi delle patate dolci, dei piccolissimi peperoncini piccanti, dei colori di verdure che ormai trovi in tutto il mondo ma che qui hanno un altro colore.
Un albergo nato da poco più di un anno, con un target ben definito: le coppie (si, forse sono stata la prima ad andare da sola ;-))
Spiagge incantevoli, camere con ogni comfort, nelle categorie “superiori” il servizio maggiordomo, tutti diplomati presso la Guild ofProfessional English Butlers, per garantire un servizio assolutamente impeccabile (un servizio che paghi profumatamente, ma che rispecchia il volere del fondatore: avere tutto senza necessità di chiederlo).
Ovviamente non potevo non essere entusiasta del programma “Gourmet Discovery Dining” che comprende ben 11 ristoranti dove poter mangiare tutto quello che si vuole, quando e come se ne ha voglia. Ad ogni ora del giorno insomma. Per una come me il paradiso.
È un po questo il concetto del “Luxury included” che è l’upgrade dell’ all inclusive. Qui per l’intero soggiorno e’ tutto incluso. Sempre. Dalle bevande in camera a quelle nei ristoranti, dal ristorante giapponese a quello indiano, dai cocktail sulla spiaggia a quelli in piscina.
Una cosa unica, costosa, ma sicuramente attraente per chi, in luna di miele o in una vacanza di coppia, vuole avere il lusso del “tutto incluso” ad alto livello.
Piatti dai sapori caraibici, italiani, thailandesi, giapponesi, francesi, mediterranei, inglesi ed indiani.
Da un’energica e vigorosa “Souce salad” ad una zuppa fredda di peperoni e pomodori con tartare di avocado e cappasanta (assolutamente da provare).
I sapori magnifici della ceviche di pesce volante marinata con rum, peperoncino locale (altamente piccante), lime, scorza di limone e spezie. Le polpette di granchio speziate e poi fritte, il pesce volante marinato nella soia e nel rum con riduzione di latte di cocco (vi allego le ricette).
La banana caramellata, “flambata” con rum e arricchita con zabaione al caffè e scorza di arancia.
E poi il tappanyaki…l’avete visto il mio video in diretta? 🙂
In più abbinamenti con i vini Robert Mondavi e i Rum Appleton.
Il tutto incorniciato in uno stile esotico ed elegante che le coppie adoreranno.
Mettete in valigia l’amore, il resto lo trovate qui 🙂
Le ricette 🙂
Appleton Reserve Ceviche
Serves 8 appetizer portions
2 lbs of firm, Sushi grade snapper fillets (or other firm-fleshed fish), cut into 1/4 inch pieces,
completely deboned
½ cup of fresh squeezed lime juice
½ cup Appleton Reserve Rum
½ red onion, finely diced
1 pinch of the knife of scotch bonnet/habanero pepper, seeded and finely diced
½ green pepper, diced finely
½ red pepper, diced finely
2 teaspoons of sea salt
½ teaspoon freshly ground pepper
1 bunch chives, chopped
½ teaspoon shadow benny (or cilantro), chopped
1 pinch mace
1 pinch nutmeg
2 tablespoons extra virgin olive oil
1 cup of chopped fresh Roma tomatoes, seeded
1 starfruit, diced finely
Drizzle Appleton Reserve Rum, to garnish
Cracker bread, to serve, recipe follows
Zest of 1 lime, julienned, fried, for garnish
In a glass bowl, place the fish, onion, Scotch Bonnet, bell peppers, salt and pepper. Cover with
lime juice and Appleton rum. Let sit covered in the refrigerator for an hour to allow the flavors to
meld and the fish to cook in the mixture.
Remove the mixture from the refrigerator and add the tomatoes, starfruit and chives. Pour olive
oil over it and toss to combine. Season with salt and pepper to taste. Add nutmeg, mace and
shadow benny (or cilantro).
To serve, pile into a martini glass. Drizzle with a bit Appleton Reserve Rum and garnish with a
fried lime zest. At the last moment, sprinkle with a pinch more of nutmeg for garnish. Serve with
cracker bread on the side.
Cracker Bread
Makes two 11 x 17-inch sheets
1 1/4 cups water
1 1/2 tablespoons dry active yeast
2 tablespoons honey
6 tablespoons olive oil
3 cups bread flour, sifted
1 1/2 teaspoons salt
2 eggs
1 tablespoon water
1 tablespoon poppy seeds
1 tablespoon kosher salt
1. Preheat the oven to 375°F. Grease the backs of two 11 x 17 baking sheets with vegetable
shortening.
2. Combine the water, yeast, and honey in the bowl of an electric mixer fitted with the
dough hook attachment, and mix on low speed until well combined. Add the oil, flour,
and salt, and continue mixing until incorporated. Increase the speed to medium, and mix
the dough until it forms a stiff ball. (If the dough is too wet, add a bit more flour.)
3. Remove the dough from the bowl, divide in half, and stretch each half over the back of
one of the prepared baking sheets.
4. Beat the two eggs together with the tablespoon of water to make an egg wash. Brush the
dough with the egg wash, and sprinkle with equal amounts of the caraway seeds, poppy
seeds, and salt. Bake until golden brown, about 25 minutes. Cool the bread directly on the
baking sheets, and break into pieces to serve.
Bananas Appleton
Serves 4
6 bananas, cut on a bias
8 tablespoons (1 stick) unsalted butter
1 1/3 cups brown sugar
Juice of 1 ½ oranges (the same oranges used for zesting)
1 teaspoon ground cinnamon
3 ounces Appleton Gold Rum
Sabayon
8 egg yolks
4 tablespoons sugar
1 cup Jamaican Blue Mountain coffee, reduced to 1 ½ tablespoons
3 ounces Appleton Gold Rum
Zest of 4 oranges
2 cups vegetable oil
4 long cinnamon sticks, for garnish
Method
1. Heat the butter in a medium saucepan and dissolve the brown sugar in the butter.
Add the juice of 1 ½ oranges and the cinnamon and bring to a boil over high heat.
Cook for 1 minute, stirring frequently.
2. Add the bananas and sauté for about 1-2 minute to caramelize.
3. Deglaze and flame pan with the rum. Set aside and keep warm.
4. Make the Sabayon: In the top pan of a double boiler, combine the egg yolks,
5. Heat mixture in double boiler over medium heat (make sure the water in the bottom
6. Fry the orange zest: Drop orange zest in the reserved hot oil and fry, stirring
Appleton rum, sugar and reduced coffee.
pan does not come to a boil), whisking constantly until thick in consistency.
continuously, until golden brown.
Plating
1. Mound the equivalent of 1 ½ bananas in the center of a bowl and top with ¼ of the
2. Drizzle the Appleton sabayon over the bananas and top with the fried orange zest.
3. Garnish with the cinnamon stick.
butter/brown sugar sauce in the pan.
Flying Fish Doré
Serves 4
Ingredients
4 6 oz. escalopes of flying fish
1 teaspoon low sodium soy sauce
1 lime, juiced
Pepper, to taste
Nutmeg, freshly ground, to taste
1 teaspoon Shadow Benny (or cilantro), finely chopped
Freshly ground pepper, to taste
¼ cup AP Flour
2 eggs, lightly beaten
2 tablespoons oil
2 tablespoons butter
Method
1. Combine the soy sauce, fresh lime juice, pepper and nutmeg and shadow benny (or
cilantro). Marinate the fish no more than 5 minutes. Remove fish from the marinade
and discard the marinade.
2. Dredge in flour, shaking off any excess that does not stick to fish. Dredge the fish in
egg to cover completely. Discard the egg mixture.
3. Pan fry over high heat in the oil and butter until golden brown. Serve with Appleton
tomato-thyme rundown.
Appleton Tomato-Thyme Rundown
Serves 4
Ingredients
Whole coconuts (or unsweetened, canned coconut milk)
1 onion, diced
3 cloves garlic, diced
1 scallion, chopped
2 sprigs thyme
Nutmeg
Appleton Rum
1 Scotch bonnet pepper
1 seasoning pepper
1 teaspoon curry powder
1 tomato, seeded and chopped
4 oz. Tomato Purée
1 teaspoon vegetable oil
Salt & freshly ground black pepper to taste
Method
1. Crack coconuts and empty juice.
2. Grind coconut pulp with warm water, squeeze out the liquid and heat.
3. In another pot, place onion, garlic, scallion, thyme, curry powder and Scotch bonnet
peppers and seasoning pepper.
4. Skim fat off heated coconut juice and allow fat to separate. Reduce heat and simmer.
5. Sweat tomato puree in the vegetable oil. Add the onion, scallion & thyme mixture.
6. Add chopped tomato. Deglaze with Appleton rum
7. Season to taste.
Spice Island Crab Cakes with Shadow Benny Appleton Remoulade
Makes 12 to 15 cakes
Crab Cakes
2 pounds jumbo lump crabmeat
½ cup fine dry bread crumbs
¼ cup mayonnaise
2 eggs, lightly beaten
¼ green bell pepper, finely chopped
¼ red bell pepper, finely chopped
½ small onion, finely chopped
1 teaspoon shadow benny (or cilantro), chopped
2 tablespoons fresh lime juice (about 1 small lime)
2 teaspoons salt
1 pinch nutmeg
1 pinch red pepper flakes
1 pinch mace
¼ teaspoon cumin
4 tablespoons (1/2 stick) unsalted butter, for frying
Herb Remoulade (makes 2 cups)
1 small onion, chopped
1 whole kosher dill pickle, chopped
1 bunch fresh basil, stemmed and chopped (about ½ cup)
½ bunch fresh dill, stemmed and chopped (about 2 tablespoons)
fresh shadow benny (or cilantro), stemmed and chopped (about 1 teaspoon)
1 ½ cups mayonnaise
1 pinch mace
1 pinch nutmeg
¼ tablespoons fresh lime juice
1 ½ tablespoon Appleton Rum
1 teaspoon small capers, drained
½ teaspoon Dijon mustard
Salt and freshly ground black pepper
1. Prepare the Crab Cakes: Pick over the crabmeat to discard the cartilage and pieces of shell.
2. Transfer the crabmeat to a medium mixing bowl. Add the remaining ingredients (except the
butter) and mix well.
3. Shape mixture into 12 to 15 2-inch round cakes. Place the crab cakes on a large baking
sheet, cover and refrigerate for 2 hours to allow the cakes to firm.
4. Prepare the Herb Remoulade: In a food processor bowl, puree the onion, pickle and fresh
herbs. Transfer to a medium mixing bowl. Add the remaining ingredients and season with
salt and pepper to taste. Cover with plastic wrap and refrigerate until chilled (about 2 hours).
Will keep in the refrigerator for up to 3 days.
5. When ready to serve the crab cakes, preheat oven to 350°F. In a large skillet melt the butter
over medium heat.
6. Place the crab cakes in the skillet leaving space between each one and cook until golden
brown on each side. Remove and place on a baking sheet.
7. Bake the crab cakes for 10 to 15 minutes, until crisp.
8. Serve with Herb Remoulade and garnish.
Murg Makhani (Butter Chicken)
Signature Dish, Bombay Club, Sandals Barbados
Serves 4
Ingredients
Sauce
1 tablespoon vegetable oil
1 small onion, finely chopped
2 tablespoons unsalted butter
2 teaspoons freshly-squeezed lemon juice
½ tablespoon each finely chopped ginger & garlic, blended into a paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon freshly ground cumin
1 bay leaf
1 cup crushed tomatoes
1/4 cup plain yogurt
1 cup cream
1/4 teaspoon cayenne pepper
Pinch of Kosher salt
Pinch of freshly ground black pepper
Chicken
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
Method
1. Prepare the Sauce: In a large saucepan over medium-high heat, heat the oil until the surface
shimmers. Add the onion and sauté until soft and translucent, about 3-5 minutes.
2. Stir in the butter, lemon juice, ginger-garlic paste, garam masala, chili powder, cumin and bay leaf,
and cook, stirring constantly until the spices begin to release their flavors, about 1-2 minutes.
3. Add the crushed tomatoes and cook for 2-3 minutes, stirring frequently. Stir in the yogurt and
cream, reduce the heat to low and simmer for 10-12 minutes, stirring frequently, until the sauce
begins to thicken (be careful not to thicken too much). Season with salt and pepper. Remove from
heat and keep warm until ready to use.
4. Prepare the Chicken: In a large skillet over medium heat, heat the oil until the surface shimmers. Add
the chicken breast and cook until lightly browned on all sides, about 10-12 minutes. Reduce the heat
to low and season with the garam masala and cayenne pepper.
5. Stir in the sauce and simmer until the sauce is thick and the chicken is cooked through, about 10
minutes.
6. Serve with steamed Basmati rice.
