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Emily Williams - A Winning Chef Print E-mail
Written by Crew Life Staff   
Thursday, 12 October 2006 22:33

This 2007 BVI Charter Show Cooking Contest winning chef began her life on the Island of Jersey situated in the Channel Islands between England and France. As a young child, her family moved to North Wales where her love for horses began. Her passion for riding extended to dressage, show jumping, and cross-country events. It was a precursor for another passion that began during her summer holidays when she shifted her interest from riding horses on the beach to "riding" boats on the sea--sailing around Jersey with her father who was a sailor and rear commodore in the Royal C.I. Bay Races. Neither passion subsided, but Emily eventually studied at the University of Northampton and was awarded a Bachelor of Arts degree with honors in Education and English.

So how did this overall chef for the cooking contest, who also won the "Napkin Folding" contest, end up in the BVI's as an award winning chef? The story unfolds that after graduation from university, Emily spent three years working in offshore banking as a fund administrator in Jersey. Ultimately, the meaning "offshore" changed for her. Eros and Emily Williams are childhood sweethearts who were married in 2004 and now "run" a boat together. Over the past several years, they have sailed more than 11,000 nautical miles up and down the Caribbean chain, chartering in the most beautiful islands in the world. But it is their love for the British Virgin Islands that brings them back time and time again.

But it was her uncle who got her into cruising and sailed with him from Tortola to Panama. It was here they met Jay (Jason Hopcus) who encouraged them to go into the chartering business. Eventually Eros and Emily came aboard True North, a 65' luxury charter catamaran, where as the sous chef, she learned to specialize in oriental and Thai cuisine and remained aboard for two years. Earlier this year, they took over running the charter yacht Swish.

When I asked Emily if she ever made a culinary mistake, she replied, "One time I made this delicious Chocolate Bailey's Mouse, but it didn't set, so I turned it into fondue and added fresh fruit for dipping".

Emily also holds a RYA Day Skipper Certificate, advanced first aid certificate and she is a PADI Rescue Diver.

Hot and Crunchy Caribbean Mahi Mahi

Serving Size: 6

3 large plantains, peeled & sliced thinly
1/4 cup almonds, blended until coarse
1/4 cup sesame seeds
2 cups plantain chips, blended until coarse
2 tablespoons sugar
1/2 tablespoon red chili flakes
1 teaspoon salt
3 Mahi Mahi fillets
1 cup milk
1 egg
1 cup flour
1/2 cup butter

Fry the plantain slices in a little oil until crisp, remove and place on a paper towel to drain off excess oil, set aside to cool.
Combine 2 cups of the plantain chips (leave the rest for plating), almonds, sesame seeds, sugar, red chili flakes, salt, and pulse in a blender until coarse. This is now your crumb for your mahi fillets

Cut the Mahi Mahi into small rectangular pieces, small enough so they will sit on a plantain slice. Put the flour on a plate, whisk the egg and milk for the egg wash, and place your plantain crumb on another plate, you are now ready to crumb the mahi pieces.

First coat the fish in flour, patting off the excess, then dip in the egg wash, then coat the fish in the plantain crumb. Set aside and repeat until all the fish has been crumbed.

Once crumbed heat a large frying pan add a knob of butter once it's sizzling saute the pieces, until the crumb is golden. If the fish is not thoroughly cooked through, place in a hot oven, for just a few minutes, until just cooked, so that the fish remains moist.

Serve on top of a plantain chip with a mango and lime aioli and a mango rum salsa

Mango & Lime Aioli

Serving Size: 6

3 large mangoes, diced
1 tablespoon white wine vinegar
1/2 cup sugar
2 cloves garlic, crushed
1/2 large red onion, diced
1/2 small scotch bonnet pepper, seeded & chopped
1 lime, juice
1 bunch cilantro, rough chop
1 cup mayonnaise
1/2 teaspoon salt & pepper

Boil and simmer; mangoes, vinegar, sugar, garlic, red onion, scotch bonnet pepper, for about 10 mins, chill completely, then place in a blender and add, lime juice, cilantro, mayo, and s & p to taste. Serve with the Hot and crunchy Caribbean Mahi Mahi.

Mango & Pusser's Rum Salsa

Serving Size: 6

1 large mango, diced
1/2 red onion, diced
1 tomato, diced
2 tablespoons pineapple, diced
1/2 bunch cilantro, rough chop
1 lime, juice
1 tablespoon Pusser's rum
1 tablespoon honey
1/2 small scotch bonnet pepper, seeded & chopped

Mix all ingredients together, and allow to sit for flavors to infuse, serve with Hot and Crunchy Caribbean Mahi Mahi, and Mango and lime aioli.


Charter Chef 


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