Showing her best - recipe included!
Tilly Mint and her crew have been quite busy since her arrival in the Caribbean - first step was to get her cleaned up after the delivery. From the Virgin Islands, we then moved to St Martin to start the process of getting her ready for the Charter Show, and to load up on some French wine and provisions. Finally we sailed to Antigua where the last detailing took place. Tilly Mint was then officially a Show Boat!
The Charter Show was eventful and overall successful, with a photo shoot of the interior and exterior by Billy Black (pictures coming soon!), two brokers' lunches and the Yacht Hop night. Those of you who ate on board during the Show will remember that I decided to play the French card by cooking duck and lamb, with a Caribbean twist of course. For the second lunch I prepared one my favorite appetizers for the Caribbean season: a cold carrot, orange and ginger soup. It proved so popular that I promised to release the recipe, so here it is!
Carrot, orange and ginger soup
Ingredients:
1 kg Carrots
2 Onions
2 tsp. Grated fresh ginger
1 L Water
200 ml Orange juice
200 ml Grapefruit juice
1 Lime
1 tsp. Olive oil
Directions:
1. Peel the carrots and cut them in pieces. Peel and mince the onions. Peel the ginger and grate it.
2. Cook the onions in the olive oil in a pot.
Add the ginger and cook for 5 to 10 min stirring regularly.
3. Add the carrots, water and the juice of the orange, grapefruit and lime (keep the lime zest aside).
Salt.
4. Bring to a boil, lower the fire and cook until the carrots are very soft (about 30 min).
Blend everything, adding water if necessary.
Decorate with the lime zest.
Notes:
This soup is excellent served hot or cold. For an extra Caribbean twist, add some coconut milk before blending, and some fresh cilantro leaves to the lime zest.
The picture above shows what I had prepared for the Yacht Hop night: a butternut squash tart with fried sage, the carrot, orange and ginger soup in the espresso cups, served with cheddar cookies, some typically French madeleines with a chocolate and caramel dip, and pears poached in spiced wine with a vanilla mascarpone whipped cream (not seen on the picture). And of course a pitcher of chilled sangria!
Tilly Mint is now back in the Virgin Islands, where we are getting ready for our Christmas and New Year's charters.
The Charter Show was eventful and overall successful, with a photo shoot of the interior and exterior by Billy Black (pictures coming soon!), two brokers' lunches and the Yacht Hop night. Those of you who ate on board during the Show will remember that I decided to play the French card by cooking duck and lamb, with a Caribbean twist of course. For the second lunch I prepared one my favorite appetizers for the Caribbean season: a cold carrot, orange and ginger soup. It proved so popular that I promised to release the recipe, so here it is!
Carrot, orange and ginger soup
Ingredients:
1 kg Carrots
2 Onions
2 tsp. Grated fresh ginger
1 L Water
200 ml Orange juice
200 ml Grapefruit juice
1 Lime
1 tsp. Olive oil
Directions:
1. Peel the carrots and cut them in pieces. Peel and mince the onions. Peel the ginger and grate it.
2. Cook the onions in the olive oil in a pot.
Add the ginger and cook for 5 to 10 min stirring regularly.
3. Add the carrots, water and the juice of the orange, grapefruit and lime (keep the lime zest aside).
Salt.
4. Bring to a boil, lower the fire and cook until the carrots are very soft (about 30 min).
Blend everything, adding water if necessary.
Decorate with the lime zest.
Notes:
This soup is excellent served hot or cold. For an extra Caribbean twist, add some coconut milk before blending, and some fresh cilantro leaves to the lime zest.
The picture above shows what I had prepared for the Yacht Hop night: a butternut squash tart with fried sage, the carrot, orange and ginger soup in the espresso cups, served with cheddar cookies, some typically French madeleines with a chocolate and caramel dip, and pears poached in spiced wine with a vanilla mascarpone whipped cream (not seen on the picture). And of course a pitcher of chilled sangria!
Tilly Mint is now back in the Virgin Islands, where we are getting ready for our Christmas and New Year's charters.
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