Archive for September, 2006
Sorry, the photographs for this post were lost when the Server crashed on May 23 2007.
When fresh Cuttlefish or Squid arrive, we like to use them for Sushi or Sashimi. They have to be cut in a special way, to avoid the texture being tough or chewy. For the tentacles, and body parts that are not used for Sushi or Sashimi, we like to make a basic “Yum”. A “Yum” can be compared to a dressed salad, the key ingredients being salty, sweet and tangy (and a little spicy if you wish).
To make eating the “Yum” easier for our diners, we slice the Cuttlefish thinly to resemble Noodles, and quickly blanch them and refresh them in an Ice Bath. Carrot threads add colour and texture.
Sometimes a little Chilli Oil can lift the dish too.
***
To finish off a well enjoyed meal, a dessert is always welcome.
Nothing tops an Ice Cream or Frozen Dessert.
The above pic is from my days at Miramar, its an Exotic Nougat (made with Dried Fruits and Sesame). The Mango Coulis adds the sharpness, whilst the Caramel Dome gives the dish an elegant touch, a touch of love that the diners know the Chef has added in his interpretation of the dish.
***
Sometimes we like to “have fun”.
As a youngster, I was fascinated with the Cream Egg by Cadbury.
The Chocolate Shell with Sweet White and Yolk was a must for a child of the 80´s.!!
Later, I would read books about art and the jewellery created by Faberge. So intricate, delicate and so beautiful.
Years later, I would piece the two ideas together.
A Chocolate Egg with Pure Vanilla Ice Cream and Gold Leaf (edible Gold!! wow!). I used to decorate the plates with either the words “Pour Amour, or Par Amore, or Por Amor, or For Love”, after all, such a gift you only give to the ones you love..
***
Funnily enough, it was thinking back to the Miramar days that inspired the following dish.
The (Dessert) Egg.
It is something that most of us take for granted, something that we eat perhaps everyday, usually for breakfast, though it does appear in lunches, dinners and snacks. However, it was the breakfast egg that grabbed my attention, “Why only fry eggs in the morning?” I thought.
Perhaps I was just poking fun at at the thought that I never eat breakfast (unless you include a cigarette with Coffee).
Passion Fruit “Yolk” Parfait with Yoghurt “White”. It looks funny yet tastes refreshing!
You see, there is humour in the kitchens after all….
Sorry, some photographs for this post were lost when the Server crashed on May 23 2007.
Hola a todos! One of my best memories and tastes of the Summer comes from the aroma of Fresh Sardines being cooked on the BBQ. Before coming to Spain, the only Sardines I saw were in tins soaked in Oil or Sauce. I could never imagine how nice they would taste when freshly grilled, seasoned only with Sea Salt (Maldon of course!).
Sometimes we also marinade the fresh fillets, using Shallot Oil and Grated Ginger.
Above, our Marinated Fillets of Sardines with Cherry Tomatoes, Pickled Cucumber, Orange Zest and Coriander Oil, served with a Yum of Squid with Black Sesame Seeds and Toasted Garlic.
The taste is complex, but when eaten together and enjoyed with a crisp Chardonnay, the flavours meld together very well.
***
A softer dish we made this week was our King Prawn with Wakame Seaweed and Tofu Soup. The Prawn is quickly blanched in stock before being added to the Wakame and Tofu.
A drop or two of Garlic Oil gives the soup extra depth. Not only is the wakame full of nutrition, it is pleasantly silky and matches well with the Softness of the Tofu and Prawn (which is medium rare).
***
A Lao Kitchen wouldn’t be complete without a “Tum”. Unfortunately we cannot get Papaya here, however, we do get some lovely crispy Long Beans, which have a wonderful texture.
Our “Tum” Judias Verde (Green Bean) Salad, ready to go.
***
Another take on Frogs Legs.
This time served Tempura Style…
Sorry, the photographs for this post were lost when the Server crashed on May 23 2007.
We have been busy lately, both in the kitchens and outside. Now that the summer is drawing to a close, the weather is starting to change. It is still sunny and hot during the day, but the evenings are getting much cooler. Hunting Season has just started (as well as Oyster Season), and the A-Team are looking forward to some Game coming their way…
Meanwhile…
Frog Legs served with 4 Sauces. Lightly floured and seasoned Frog Legs are served with Sun Dried Cherry Tomato and Ginger, Peanut and Red Spice, Miso and Sesame and Yakitori sauces.
Sweet Potato Shreds. We love the colour of the Sweet Potatoes, which are finely shredded and deep fried before being seasoned. A little bit messy to eat as is, but once you start, it is hard to stop….
***
Laurene´s sister Anouck paid us a visit. Though we had a hectic week, we still found some time to chill with her.
Her first lunch in Spain consisted of Giant Prawn (with Jéow Som of course!)
Laurene and Anouck enjoying the recently boiled fresh prawns.
After dinner photo at our friend Enrique´s Restaurant where we had loads of Grilled Beef and perhaps a little too much wine…
Later that night at a housewarming party (at 02.00hrs!).
At Anouck´s “Hasta Luego Party” at the Asiatic house.
We were delighted when Anouck agreed to sing, even more so when she said that she would do it “A Cappella”.
When she sings, she truly is in her element, not only do you hear her voice, you can feel it too.
We cant wait until her CD is out!.
Our adventures in our “Aharn Menu” continue with some old favourites, and some new ideas.
Sticky Rice “Popcorn”. Sticky Rice is mixed with Black Sesame Seeds and left to air-dry for a few days. It is then deep fried in clean oil, where it puffs up and is seasoned with fine Sugar and Salt.
Mille-feuille of Yuzu Dressed Tuna and Green Tea Chips with Avocado.
Cuts of Seabass with Fried Vegetables and Miso Sauce. Lightly floured Seabass is seasoned then pan-fried, in between, wok fried fried Pak Choi Leaves, Carrots and Onion. A sweet Miso and Sesame sauce lends an interesting aroma.
New Style Weeping Tiger with Cucumber. Prime Fillet of Beef is seared, then cut in to strips and brushed with our weeping Tiger Sauce made with Tamarind. Cucumber Matchsticks gives the bite sized pieces a crunchy texture whilst the Tamarind based sauce gives it a welcome tang.