Archive for January, 2009
This week we have been working with “Almejas Blancas”, or White Clams.
These delicate Clams are from Galicia and were wrapped in marinated Daikon and served with Nori Crumbs and Trout Eggs.
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“Los Reyes Magos“, otherwise known as the Three Wise Men or Three Kings are responsible for delivering the Christmas presents in Spain on the 6th January. Caspar, Melchior and Balthasar, have been extremely kind this year and presented me with a brand new camera. ;) .
This is the Canon EOS 450D, also known as the Canon Rebel XSi.
Having been using the Sony T200 for the past two years, it is going to take a little time for me to get used to the functions. However, that didn’t stop me from taking it along to a Winter Picnic.
A lakeside Picnic in the middle of the winter… only in Benalup, Cadiz, Spain…. :) .
On the menu today was a lovely rice dish, named after the pan that it is cooked in. The Paella (pronounced Pie-eya).
Most Paella dishes that you see in restaurants nowadays looks Yellow, (aided by the addition of artificial food colouring). However, some authentic restaurants still use real Saffron, but seeing as Saffron, by weight is more expensive than Gold, it is more than likely that they are using Saffron Powder.
There is no Saffron in our Paella. Instead it will be coloured and flavoured by using dried Spanish Red Peppers.
These Peppers are cooked in the Stock then blitzed and reduced. The resulting “sauce” is passed through a sieve.
The first post of 2009.
We fondly call this dish “Carpaccio de Pez Ajedrez” (Carpaccio of Chess Fish).
Plating Chess Fish.
Of course “Chess Fish” is a made up name. Our Carpaccio is made from fresh Tuna and Pez Limon.
The dressing is made with Yuzu Juice, Ginger, heated Sesame and Olive Oil.
It is topped with Nori Toast Crumbs, Toasted Pine Kernels and Sea Bass Soboro.
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We all hope that this year will be busier than the last one. As 2009 starts, let us all
Wish You a Very Happy,
Healthy and Filling
2009!
Khamhoung, Kuchi, Emilie, Khamsene and Saki.