Experience more than just sailing the BVI waters. Let Catamaran Sail Away captivate you with a mind-blowing, delicious recipe!
Crew Profile
Captain Mike Blamey and Chef Lesley Blamey: Having grown up together with a shared passion for sailing and watersports, Captain Mike and Chef Lesley have made the ocean their playground. Warm and friendly, they are always eager to assist novice sailors. In addition to their sailing expertise, both Mike and Lesley are certified divers.
Chef Leanne Ho-Chung: With 15 years of culinary experience, Chef Leanne delights guests with exquisite meals on board. Her adventurous spirit adds an extra touch of excitement to your voyage.
Accommodations
Catamaran Sail Away is ideal for family or group charters, offering ample space for dining, lounging, and sunbathing with comfortable bean bags. Accommodating up to ten guests, it features five queen suites, each with smart TVs, bathroom and shower.
The aft dining area invites you to enjoy delightful al fresco meals, while the flybridge, located next to the helm, provides plush cushions for lounging and taking in the breathtaking vistas. It’s also equipped with a cocktail table and bimini.
Amenities and Water Sports Aboard Catamaran Sail Away
Fully airconditioned
A salon stereo
Hairdryers
Water maker
60 hp dinghy
Water skis
Kneeboard
Snorkel gear
Tube
Wake board
Kayaks
Stand-up paddle boards
Floating mats
Swim platform
Fishing gear
Catamaran Sail Away, Featuring Chef Leanne’s Charter Recipes
Catamaran Sail Away offers not only thrilling adventures but also a delightful foodie experience. Enjoy gourmet meals prepared by a private chef right on board.
One of the most popular dishes is Chicken Saltimbocca, and we’re excited to share Leanne’s recipe with you! Moreover, this dish pairs perfectly with Caribbean Lobster.
KEY INGREDIENTS
8 (6 ounce) chicken cutlets
½ teaspoon black pepper
8 large fresh sage leaves
8 thin slices prosciutto
3 tablespoons olive oil
1 cup Masala wine
1 cup low-sodium chicken broth
½ stick butter
How does Chef Leanne of the Catamaran Sail Away prepare Chicken Saltimbocca?
If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Wrap a slice of prosciutto crosswise around each cutlet, and place a large sage leaf on top of each cutlet, holding them both in place with a toothpick. Lightly dust the whole cutlets with flour. Do not add any salt as the prosciutto will add saltiness.
Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until golden brown, a few minutes on the prosciutto/sage side and about a minute on the other side.
Add pepper to taste. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets.
Don’t overcook cutlets to prevent drying. Carefully remove toothpick.
Pour Masala wine into the same skillet; simmer, scraping up any browned bits with a wooden spoon, about 1 minute. Pour in broth and simmer until slightly reduced, 4 to 5 minutes.
Remove from heat; add butter and swirl the skillet until butter has melted and sauce is creamy. Add pepper and salt to taste. Spoon 2 tablespoons sauce over each cutlet to serve.
Book Catamaran Sail Away With CKIM
This Lagoon 62 catamaran is your perfect escape in the British Virgin Islands year-round. A crew of three, including an exceptionally talented chef, ensures a delightful journey with culinary masterpieces that guests love. Request a quote now and treat yourself to the most requested recipes aboard Sail Away!
