In this issue, we thought it would be fun to feature a High Tea for our readers – but with a BVI flavour. We have incorporated locally sourced ingredients, and our recipes are adapted to create tropical elements and flavours in each dish. Get together with a group of friends, and enjoy these delightful island bites!
Passionfruit Curd
I grew up with lemon curd, always tucked away in our fridge. We used to have it on buttered toast or fresh croissants and it was just divine. To keep in the tropical theme, I thought it would be great to try it with passionfruit instead, and it is delish! You will want to keep this recipe on hand.
Tropical Biscotti
Biscotti is one of those baked goods, that you can add whatever you fancy to it; nuts, dried fruit, chocolate chips etc. I found this great tropical mix at RiteWay in the baking section which includes dried papaya, pineapple, and coconut; it goes perfectly in this dish. Of course, you can substitute with whatever dried fruit you like. It will keep for a week or so in an airtight container. Enjoy with your coffee or tea!
Curried Chicken Tea Sandwiches
Traditionally at High Tea, cucumber sandwiches are served. To update them I thought I would incorporate a chicken curry mayo, cut them round and serve open-faced. These are
fresh and full of flavour and if you have any of the chicken mixture left, you can save it and have it over a salad for lunch the following day. I hope that you enjoy them!
Mini Jonny Cakes with Salt Fish Roulade
Jonny cakes and salt fish are very prominent in many Caribbean dishes. The Jonny Cake recipe I used was sourced from food52.com, and it worked perfectly. I’m sure many of you have your own recipes for them. What makes these a little different is that they are bite size, and therefore a perfect vessel for the salt fish roulade. Of course, if you aren’t a fan of salt fish, you can substitute with smoked mackerel.
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