Archive for July, 2008
I finally got a photo of what our finished Scarlet Prawn dish looks like.
Most of the sauce is made from the Prawn heads, and “Crystal Shallots” give the subtle sweetness of the dish added flavour.
Our Scarlet Prawns are now reserved for our two Teppanyaki Tables, where our cooks prepare the entire dish and sauce in front of our diners.
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I love the gelatinous texture of cooked Calf´s feet.
When we make our Beef or Veal stocks, we like to add half a foot in to the broth, this gives the stock more body and when reduced adds a natural thickness to the finished sauce.
Another way to enjoy the silky texture is to make a warm Yum.
The feet are burned over a high flame to remove any remaining hairs, then they are scraped, cleaned and boiled with aromatics. When cool enough to handle, the “meat” is removed and allowed to cool before being cut in to bite sized pieces.
To get the best flavour from the other ingredients, they are roasted until soft.
Roasted Shallots, Garlic, Chillies and Ginger.
Its not all hard work at the Laocook Kitchens. ;)
This month we have been captivated with the Euro 2008 Finals. A night off work ensured that we got front seats in a local bar to see Spain win the competition. The final whistle sparked wild celebrations and fireworks in the streets.
An endless trail of cars and motorbikes roared pass waving the Spanish flag, well in to the early hours. Small bottles of beer were replaced by litres.
Partying wore well in to the night and early hours.
Laurene and Junior welcome Emilie (centre), our new Summer Intern to Spain, and a not so sleepy village…
Ole! Ole! Ole! 
