Caribbean recipes, the best food in the Caribbean

For many, a crewed yacht sailing vacation is all about the sailing, the sun, the beaches etc...but for the foodies it can be a gastronomical treat. Many of the charter chefs have trained at culinary institutes and worked in prestigious restaurants or resorts. What really makes it amazing is that they can prepare the same delicious menus in a boat galley. These guys and gals really can produce some of the best food in the Caribbean.

When chartering in the Caribbean, these chefs are creative when it comes to producing menus as one will never know what you can find on the supermarket shelves.

The chef of sailing vessel Sayang shares this Caribbean recipe, a favorite among her charter guests:

"Good cooking does not have to consist of lots of expensive ingredients, ‘the simpler the better’ could not be more accurate in these recessionary times. Quality ingredients are the essence of good food. Even though I have used lobster which is readily available in the British Virgin Islands this can be replaced with crab or prawn. Follow your instincts and please use this as a pick and mix swapping and changing ingredients where it suits. I have added orange segments as I think this adds a lovely citrus addition to the contrasting flavors. Served with a fresh baguette and a bottle of Chablis this goes down a treat for lunch aboard the cockpit of Sayang in a beautiful anchorage."

Lobster and Orange salad in a green peppercorn dressing

Ingredients
2x750g of cooked lobster (alternative with warm or cold king prawns)

2 large oranges

150ml natural yoghurt

1 tablespoon green peppercorns

½ teaspoon Dijon mustard

2 tablespoon olive oil

A splash of brandy

100g mixed salad leaves (combination of gem, curly endive, rocket or English butterheads.)

Shell the lobster and cut the meat into cubes

To segment the oranges top and tail the fruits using a serrated edged knife. The rind and pith can now be removed by cutting in a sawing motion down the sides. To release the segments, simply cut between each membrane into segments saving all the juices.

To make the dressing, place the yoghurt, peppercorns, mustard, oil, brandy, orange juice and a pinch of salt in a food processor or blender and process until smooth. Pour into a screw top jar and shake well before use. The dressing will keep refrigerated for up to 48 hours.

Divide the lobster, orange segments and salad leaves among four plates and drizzle the green peppercorn dressing over each.