Marigot Insider's Anyday Celebration Brunch
Show Your Love And Keep Them Healthy...
Since the world went into lockdown to fight Covid-19, many special days have come and gone without celebration that ordinarily would have merited a party. Birthdays, anniversaries and other milestones of our formally normal lives have had to be marked indoors, creatively and with love.
Food and love and celebration are synonymous throughout the world, and the simplest gestures made in the kitchen can offer the most heartfelt reactions from surprised receivers.
Now we all have a little more time to show our love through cooking, there's no need to wait for a special event, and if there's one meal everybody loves, it's brunch, so why not treat your co-habiters to some pantry pampering?
At Marigot Bay Resort and Marina, we're missing our breezy, waterside Sunday brunches at the Hurricane Hole, when families take time out to relax, eat and watch the elegant yachts sail by, but here's a recipe you can rustle up any day of the week. Add a beautifully sliced fruit plate (with mangoes and pineapple for a really Saint Lucian flavour) and serve up this amazing brunch to your surprised housemates.
Chef Daniel has poshed up the classic by replacing a slice of juicy ham for a taste of luxury, but both recipes call for a celebratory glass of something fruity and bubbly to add to the sense of celebration. Our favourite at Hurricane Hole is a twist on the Classic Mimosa which blends fresh orange juice with Prosecco in an elegant flute glass with a West Indian cherry to garnish.
After all, according to Virginia Woolf,"One cannot think well, love well, sleep well, if one has not dined well."
And in these days of optimistic signs, why not just celebrate every day of life?
Until we meet again...
Luxury Brunch For Two: Eggs Benedict with Smoked Salmon
Ingredients [Double the quantities for family brunch]
4 eggs | 2 tbsp white wine vinegar | 2 English muffins, halved | a little butter for spreading | 8 slices smoked salmon | chopped chives to serve
For the Hollandaise Sauce
2 tsp lemon juice | 2 tsp white wine vinegar | 3 egg yolks | 125g unsalted butter, diced
Step 1 First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few minutes. Season and keep warm.
Step 2 To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
Step 3 Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.