Archive for July, 2006
Khamsene (Sen) and Khamhoung (Kham) are both from Vientiene, Laos.
When asked about their jobs, both answer with the same affirmative tone that they love cooking, the passion that drives them speaks many languages. Both are traditionalist at heart in the kitchens, but they have opened their minds and help the A Team produce our New Style Dishes with vigor and “Gana”.
Not only is Sen versed in Laotian Cuisine, he is also a deft hand at Chinese and European techniques.
Sen´s Crispy Salmon and Sweetcorn Fishcakes are served with a Chinese style Plum Sauce, which he adds Chillies soaked in Sugar Syrup.
Kham keeps a cool head in our hot kitchen and is stationed in the hottest part. He works the Flames with the help of the others and is responsible for most of the “Wok Work”.
Away from the Wok, Kham prepared a traditional Custard steamed within a Pumpkin. Served either warm or cold (better), the custard has a lovely texture which goes well with the velvet pumpkin.
It has been a very hot week here, at least the A-Team can enjoy their pool, it will be BBQ´s and Parties all summer now…
Unlike in Supermarkets where the products are already packed and ready to use, when we buy our vegetables and meats, they all need all cleaning (trimmed, sinew removed, sometimes even plucked). Everything is prepared for the same day´s Service, that ensures that only the best parts are used for our diners. We don’t waste anything, all the trimmings and bones of meats, fish and vegetables are used in Stocks and sauces. Preparation of the food takes up the most time during the day, cooking is the easy part…
The Teppan Prep.
The Pak Choi is lightly blanched and refreshed in Ice Water with Sesame Oil, the Asparagus is trimmed. Blanching Vegetables allows us to cook them faster when needed, it using the Ice Bath allows us to keep the colours fresh. We never overcook vegetables, otherwise they loose colour, texture and more importantly, vitamins and flavour.
the deep red colour of the Pigeon Breast looks inviting. It is cooked medium rare and goes very well with spicy sauces, or with a pinch of Sea Salt and a good red wine.
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Last night we made some Amuse Bouche consisting of Peking Duck Rolls, Crispy King Prawns and Sticky Rice “Pop Corn”.
A great way to use up left over Sticky Rice. Allow to dry out for a few days and fry in hot oil, season whilst still warm…
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New Style Tuna Larb
Two blocks of best Tuna on a seasoned Plate. Ground Toasted Sticky Rice is added just before serving, then you cut it up and “mix it” yourself.
I have spent the last few days in Winster, Derbyshire, UK, to attend one of my best friend´s wedding. On the special day we had great weather, almost like in Spain!. The town is small, cosy and picturesque.
One of the 3 streets that make up the centre of Winster.
View from our Bedroom at the Dower House, Winster.
The house has 4 lovely and spacious bedrooms for rent, the price includes a wonderful Country Style English Breakfast, cooked on their AGA range, a cooker that I hope to have for myself one day…
David is Laurene and Anouck´s younger brother. He has just finished his exams so King suggested that he spend a few days with us in Spain to celebrate.
Laurene and David.
King, David and Junior.
On the Kitchen Front, King has been testing out a new version/recipe for our Beef with Orange Vinegar, whilst I have been playing around with some new ideas regarding Foams and other Textures.
Results are encouraging and we will post any positive outcomes soon.
