Fans of chef George Fowler’s famed sticky toffee pudding will be able to get their hands on the recipe with the launch of his first cookbook.
Aptly named “Going Down Sticky Toffee Lane,” the cookbook is filled with Fowler’s recipes – 50 in total – from his restaurant Calypso Grill, as well as anecdotes and short stories from his culinary career, during which he has cooked in kitchens across the Caribbean, the U.K. and even a stint in Russia.
The 152-page tome, which includes popular recipes such as Calypso shrimp, crab cakes, lobster and shrimp Champagne, and millionaire shortbread, also features a foreword by celebrity chef Eric Ripert, owner and chef of famed New York restaurant Le Bernardin and Blue by Eric Ripert at The Ritz-Carlton, Grand Cayman.
Fowler first started cooking at age 15 in Darlington, County Durham, England. During his illustrious career he has had the opportunity to cook for Jimmy Carter, Bill Clinton, Sir Richard Branson, Stephen Colbert and Sir Richard Attenborough, just to name a few.
The seasoned chef opened Calypso Grill, West Bay, in the late 1990s with co-owner James Mason, working on the line for the first seven years, perfecting the menu. Since then, the waterfront restaurant has gone on to establish itself as a firm favorite with foodies in Cayman, and Fowler has won numerous awards, including most recently the 2014 Cayman Culinary’s Lifetime Achievement Award.
He said after 15 years in business at Calypso Grill the time felt right to write a cookbook.
“You might say we were established and therefore ready,” Fowler said. “It took quite a few years to put it all together as I did not realize how long it would take. I got together with my good friend Lynda Granlien who lives in Victoria, B.C., and together we tackled it – not an easy task.”
The veteran chef added: “It is a very colorful book with great recipes, so it should appeal to the majority of people.”
Commenting on his culinary style and the type of recipes readers will find in his cookbook, Fowler said: “I believe that the best meals are fresh and uncomplicated with an emphasis on enhancing the natural aromas and flavors that are already present. I much prefer light sauces as opposed to heavy, overbearing combinations.”
Fowler will host a book launch and signing from 6 p.m. to 8 p.m. Monday at Calypso Grill. Wines and canapés will be available. The book is $35.
Chef Fowler’s recipe
Lobster and shrimp Champagne
At the restaurant we use Grade 1 Spiny Lobster tails. Maine lobsters can also be used in this dish.
- 4 8-ounce lobster tails
- 1 pound 16-20 black tiger shrimp, peeled and de-veined
- 4 ounces butter
- ¼ cup Champagne
- 2 cups butter sauce (see recipe below)
Take the lobster meat out of the shell by cutting with a pair of scissors on the soft part of the shell, under the tail. Cut into 1-inch bite-size pieces and add the shrimp.
Put the butter into a saute pan and when hot, add the lobster and shrimp and saute over a medium to high heat for 3 minutes. Add the Champagne to the lobster and shrimp. Continue cooking with the Champagne and then add the butter sauce. If you find the sauce is too thin, take the lobster and shrimp out and reduce the sauce. Add the lobster and shrimp back into the sauce and serve.
Makes 2 cups
Remember when making this sauce, never put it back onto the stove to boil once the stock is reduced. What I suggest is that once the sauce is finished, keep it warm near the stove, but not directly on it.
- 1 stick celery, 1-inch dice
- 2 big tomatoes
- 1 medium onion, 1-inch dice
- 3 stems fresh parsley
- 4 cups fish stock
- 1 pound butter, cut into 1-inch cubes, cold
Place the celery, tomatoes, onion and parsley into a pot. Add the 4 cups of stock and bring to the boil. Simmer and reduce the liquid by half. When finished, you will have approximately 2 cups of stock. Remove from the heat. Take the cold cubes of butter and, piece-by-piece, whisk them into the mix. This part is tricky as you don’t want to split the butter. When all is mixed, use a hand blender and blitz the sauce. Strain the sauce into a clean pan with a fine-mesh strainer.