Being a Caribbean island, Mustique is all about aqua blue, sand white and sunshine yellow. But against that backdrop, the people of this tiny island use every hue they can to create a joyful rainbow of colour.
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Mustique Food
Mustique is a tiny island 3 miles by 1, with limited ability to produce its own food. Many basics have to be imported. But that doesn’t stop the island having a rich and interesting culinary culture
Mustique
Originally bought and developed by Colin Tennant, Lord Glenconner, Mustique has long had a reputation as a celebrity paradise. Along with Sir Mick Jagger, Tommy Hilfiger, David Bowie and of course the visiting royals, Mustique attracts the likes of supermodels, moguls and money men.
Chocolate Chilli Truffles
1-2 Chillis 100g Dark Chocolate (70%) 100ml Double Cream Splash of espresso Chocolate flakes (made by grating the last 20g of the dark chocolate bar) Cocoa powder Heat 100ml of double cream and add chopped fresh chillis, simmer for 3-4 mins . Remove from heat and allow chillis to infuse for 10-15 minutes. Sieve [...]
Chilli Tequila Cocktail
50ml Tequila 20ml Agave Nectar 25ml Fresh Lime Juice Fresh Chilli Coriander stem Chop the chilli and muddle in a mixing tin, add coriander. Add Tequila, balance with fresh lime and agave nectar. Shake hard and serve over rocks. Garnish with a chilli.
Fish and Chips Buckets
Chunky Chips 900g/2lbs baking potatoes 3 tbsp dark soy sauce Sunflower non-stick cooking oil spray Method Preheat the oven 200C/400F/Gas6 Cut the potatoes into thick chips, place in a large non-stick roasting pan. Toss the potatoes in the soy sauce and spray lightly with the oil. Bake for 35-40min turning occasionally, until golden brown and [...]
Chestnut Patties
Pastry: 225g/8oz plain flour ½ tsp turmeric ½ tsp salt 110g/4oz margarine 4-5 tbs cold water Filling: 2tbsp olive oil 1 small onion, finely chopped 1 sticks celery, finely chopped 175g/6oz vacuum sealed chestnuts, chopped (not too finely) 1 tsp mixed spice ½ tsp allspice 50g/2oz fresh breadcrumbs 2 tbsp parsley, chopped 1 egg, [...]
Amber Nectar Clemantines
16 Clemantines (tangerines or small Satsuma’s can also be used) 350g/12oz caster sugar 275ml/ ½ pint water 1 lemon 2 tbsp Brandy Method In a large heavy based saucepan gently heat the water and sugar until dissolved. Peel the rind from the lemon, removing as much pith as possible and cut the rind into very [...]
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