laocook

When we get a bit of time off, what do we do, well, we eat out!

Its great to be on the “other side” and have someone else cook and serve you, and it is also a welcome break from the hot kitchen environment.

Yesterday, Sen and Kuchi joined me for a long lunch.

However, there was a traffic, or shall I say “Cow Jam” on route.

We decided to go to the nearby coastal town of Barbate (bar-bart-te), and to the well known restaurant El Campero.

Kuchi chooses his fish from the display.

We started off with some Conserves of Tuna in Oil. Various pieces of Tuna, either Air Dried, Boiled, or Smoked, all made in their kitchens. At first glance you would think that they just opened up a tin of supermarket fish, but after tasting the Conserves, you soon realise that everything is homemade and taste wonderful.

Asiatic influenced Carpaccio of Tuna, with Sesame and Ginger Dressing.

This may look like a meat steak, but it is actually a First Grade Tuna Steak, seared until medium rare.

After lunch we strolled down to the beach to soak up some rays and enjoyed a cold glass of beer or two, or three, or four…

The A-Team are busy working on their new project.

They have decided to convert their unused 2 car garage in to a small house.

Kuchi knocks through what will be the third window.

Sen starts the bricking up the entrance.

Not only is he a deft hand with the Pestle and Mortar, but also with Bricks and Cement.

The view from the window, it will look much better when the house is complete and the vegetable garden is started.

***

Meanwhile, in the kitchens.

Saki puts the finishing touches to his display.

And Sen gets the Chef´s dinner ready ;)

;)

Now that the days are longer and the weather warmer, we decided to take another look at our Sashimi on Ice.

Below are pics of our new version, and features Sashimi of “Pez Limón”.

Soon we will be adding some colour to the ice. It is important to spray the ice with water before adding any food, otherwise the morsels will get “stuck”. ;)

Sashimi is partnered with Sushi, which is made to order.

***

Last weeks Amuse Bouche.

Pork Tenderloin, cooked Char Siu style, served with Japanese Noodles in Basil and Coriander Oil.

Coriander Oil also plays a part in our Smoked Tuna Forehead, served on top of Garlic Toasts. Finely chopped Shallots add a nice kick to this “pop it in your mouth” taster.

:)

At Laocook, we get many requests for recipes, and recipes for Som Moo seem to be the most popular.

Som Moo, (Fermented or Soured Pork Sausage) is one of our favourite dishes.

Our recipe has been slightly adjusted, as you will see. Though the recipe is basically straight forward, you will need to pay attention to the method.

;)