There is so much to love about the Mandarin Oriental, Canoun (see 10 of them here!). Our friends at the resort have shared a few of their top recipes with us so we can bring the flavors of Canouan into our kitchens while we’re spending time at home. Enjoy!
- 1.5 oz. Stoli Vanilla Vodka
- ¾ oz. White Crème de Cocoa
- 3 oz. pineapple juice
- 1 oz. lemon juice
- 0.5 oz. pineapple syrup
- Pineapple wedge, for garnish
- Combine all ingredients in a cocktail shaker and shake.
- Double strain into a rock glass.
- Garnish with a pineapple wedge.
Steamed Fish with Bok Choy, Ginger, & Shallot
- 700g Fish/whole or fillet, scaled and cleaned
- 1 Shallot left whole
- ½ tsp Sea salt
- 300mls Fresh fish stock
- 20mls Light soy sauce
- 10mls Sesame Oil
- 20mls Shao xing cooking wine
- 2 heads Bok Choy, washed and cut into quarters
- 1 Tbsp Caster sugar
- 40g Ginger finely julienned
- 2 Shallots sliced
- 2 Tbsp Peanut Oil
- 2 Tbsp Sesame oil
- ½ Coriander leaf
- Pickled Ginger Julienne
- Crispy Shallots
- Cut the fins off the whole fish and bone from inside out.
- Place the whole shallots inside and season
- Mix the stock, soy sauce, sesame oil, shao xing, castor sugar and the ginger in a pot and boil for 2-3 minutes, cool.
- Place the fish in a CV bag and pour ½ the soy mixture in and close tight.
- Place in a pot of simmering water and cook for about 10-12 minutes add the bok choy and cook for 3 minutes take out
- Take out of the bag and place just the fish on a plate
- Heat the peanut oil and sesame oil in a small pan until it is smoking, then douse the fish with the oils – be careful, it will spill!
- Then add the remaining soy mixture.
- Top with the coriander, mint, julienne fresh vegetables, ginger and crispy shallot serve immediately.
- 15 g nutmeg
- 10 g cinnamon
- 2 pieces vanilla bean (split)
- 50 ml sparrow rum
- 100 g egg whites
- 25 g sugar
- 15 g lime juice
- 4 egg yolks
- 500 ml milk
- 40 g corn starch
- 150 g sugar
- 3 pieces vanilla
- 50 ml sunset rum
- 500 ml milk
- 175 g sugar
- 4 egg yolks
- 50 ml cream
- In a very hot pan add chopped banana, nutmeg, cinnamon, vanilla and rum.
- Reduce heat, keep stirring to prevent burning and to allow the mixture to dry, and remove as much moisture as possible.
- In a bowl, combine yolks, cornstarch, sugar, vanilla, whisk until combined.
- Boil milk and pour over the yolk mixture.
- Pour the warm mixture back to the pot of milk, stir and cook until thickened.
- Remove from heat place in kitchen aid and cool with paddle attachment or in a bowl and cover direct on the surface with plastic wrap.
- Combine yolks, sugar, vanilla, rum and whisk together.
- Boil milk and pour over return to the stove and cook until mixture can coat the back of a spoon.
- Cool over an ice bath
- Prepare your soufflé mold by brushing the inside of mold with soft butter upward strokes and coat with the grated dark chocolate
- Banana base 65g, Pastry cream 40g. Combine both to a smooth paste
- In a mixing bowl, add and whip the egg whites, add lemon juice and then the sugar after. Let it whip to a nice light fluffy meringue
- Fold gently in to the base and combine fully
- Spoon in the prepared mold
- Bake in a 200*C/ 400*F oven for 6 mins
- Serve with the rum anglaise and a scoop of your favorite ice cream.