Saturday, September 13, 2014

Vegan Cuisine: Punjabi Samosa

Yes we are going Vegan for a change, but in a way that it is amazingly tasty and anyone would enjoy it, not just Vegans.

OK, I have to admit that I usually use Ghee (clarified butter) and a little yogurt in the dough but it is easily left away and as tasty as if one uses Ghee. One can as well substitute with Soy Milk

There is a lot of Indian Vegan Cuisine, it is amazing to see the range of vegetarian and vegan dishes cooked in India. So we have brought some of it in our Restaurant called Just Veg.......as the name says, we do only serve vegetarian cuisine there and even in the kitchen, no meat of fish will be prepared.

Just Veg is the first and only Vegetarian Restaurant in Maldives and is part of the All-Inclusive Plan of Atmosphere Kanifushi, a relatively new hotel that is not even one year old. But the restaurant has already fetched honors in England when it was voted one of the top 10 restaurants in Maldives by Travelogy, a top Travel Agency in the UK, and something that we are very proud of.

Towards the end of the month we will get a Guest chef here, I am not telling you much yet, but yes he has a Michelin Star, he comes from Milano, Italy and the restaurant is Vegetarian.....not many of them have a Michelin star
Ingredients
1 cup All-purpose flour
1/2 cup Vegetable Oil
1/2 tsp Carom Seeds
Warm Water as required
Salt to taste

For Stuffing:
500 gm Potatoes - Boiled, Peeled and Mashed
1 tsp Cumin Seeds
2 tsp Ginger Finely Chopped
2 tsp Green Chili Finely Chopped
1/2 cup Onion Finely Chopped
½ tbsp Red Chili Powder
2 tbsp Fried Cashew Nuts - Finely Chopped
1 tbsp Garam Masala
1 tbsp Fresh Coriander Leaves
½ cup Green Peas, Boiled ½ tbsp
Dry Mango Powder
1 tbsp Oil

Oil for deep frying
Salt to taste

Method
Take a bowl. Add flour, salt, carom seeds, oil and mix well.
Knead a firm dough using warm water Heat oil in a pan.
Add cumin seeds when its splutter add ginger, green chili, onion and sauté for 3-4 minutes
Add red chili powder, garam masala, salt, dry mango powder, peas and mix well
Add mashed potatoes and cook for 4-5 minutes on medium heat
Add fresh coriander, fried cashew nuts and mix well. Keep aside
Take one lemon size dough and spread into a thin circle.
Cut it into half and make a cone of half circle with the help of water
Take a some portion of potato filling and place it in the middle of cone and close the cone with the help of water
Heat oil in a pan and deep fry samosa on medium heat.
Serve hot

Sunday, September 7, 2014

Reef Fish on Zucchini, Red Capsicum Sauce

Just a quick light dish for lunch, I put the dish on the buffet but it goes perfectly well as a light lunch, it is filling, looking good on the plate and has no starch, so we can cut a bit on the carbs.

Reef fish for me is the obvious choice as I get it around 3 times a week fresh from the fishermen, often I get fresh Tuna as well, so fresh that we use it straight for Sashimi, what a dream. But we are not talking about Sashimi today, we are talking a nice Mediterranean dish.
By the way, did you know that all the fish in Maldives is caught by line? No nets are allowed for the fishing so the Eco Balance is still there, OK, not like 50 years ago, but at least it is not too over fished. Except the Lobster, unfortunately the consumption is too high and there is less and less lobster available, but it is really good to know that the fishermen are taking care of the environment with the way they are fishing
The Capsicum sauce is most probably the one part of the recipe that takes the longest to cook, but I usually make enough and then freeze it as it is so versatile and can be used in anything, I even make salad dressings with it. All you do is take the red peppers, cut the pips and the green out and simmer in water with a little salt till they are very soft.. By then the water has reduces to about half. Then I simply blend it, strain it through a fine mesh sieve and put it back in the pan. The I blend it up with some really good olive oil, season and finish
If I want to freeze the sauce, I just leave the olive oil away and freeze it pure, like that I can just take what I need and blend up with the oil.

The Zucchini are simply cut in slices, then I rub them in olive oil (really good olive oil), salt and coarse pepper. As for the salt, I like to use a coarse salt like the Maldon Sea Salt. The I make sure I have some fresh Thyme and a bit garlic, finely sliced.
I just quickly grill the Zucchini and keep them warm while I fry the fish in olive oil, or simply grill it.

The plating is great and honestly, it is not much work at all, but the dish will make your family happy or your guest say wow.......

Recipe for 10 friends

2 kg Reef Fish
800 g Zucchini
50 ml Olive oil
10 g Salt
5 g Pepper
5 Twigs Thyme

700 g Capsicum red
10 g Garlic
100 g Onions
6 g Salt
3 g Pepper
100 ml Olive oil

Method
Clean the capsicum, making sure no pips are left
Peel onion and garlic and cut in small pieces
Combine in a pot and add water till nearly covered
Season with salt and pepper, bring to the boil
Simmer till very soft, blend and strain

Cut the zucchini in 1 cm thick slices
Season with olive oil salt, pepper and thyme
Fry on both sides till golden brown

Season the fish and pan fry or grill with olive oil 
Just before serving mix up the capsicum sauce with olive oil to give it a smooth consistency
The dish on the buffet

Tuesday, September 2, 2014

Beef Tartar with Salmon Roe


I always feel that Amuses or Amuse Bouche are such an important part of a meal. It is the business card from the kitchen, the little surprise that gets the guests going, the start of a great meal.

As the name says it already the Amuse Bouche is a bit like a teaser to the taste buts, the preview of things to come. I have eaten in some of the best restaurants in France where the kitchen would serve even an Amuse for the desserts, the pastry liking to show off as well.

The beef tartar is actually a very easy to make amuse. At the same time it is a dish I would only eat in a reputable restaurant as it has its dangers when eating raw meat. It really has to be super fresh and the hygienic conditions in the kitchen have to be top

I like to mix in some different flavors so this time I added some salmon roe and crème fraiche. All together it is a lovely experience of the meat flavors, the saltiness of the roe and the creaminess of the crème fraiche

Here is the recipe for 4 friends (starter portion)

320 g Beef fillet or any other lean and tender cut
50 g Onions
10 g Garlic
25 g Spring onions
10 g Mustard (Moutarde de Meaux)
Salt
Pepper
10 ml Olive oil
60 g Salmon Roe
40 g Crème Fraiche

Method

Cut the meat in very fine cubes, I prefer it like this as you have more texture to the dish.
Chop the onions and garlic very fine
Cut the spring onions
Mix the meat with all ingredients except the roe and crème fraiche
Season to taste
Plate the tartar in small rings
Garnish with roe and crème fraiche
Optionally garnish the tartar with a sweet potato chip and or a small salad


Sunday, August 24, 2014

Sunday Brunch at the Peninsula in Makati

Sometimes you have to treat yourself to something very special, something like a Sunday Brunch at The Peninsula in Makati, Manila. There are of course many great places to have a Brunch, but we thought to start with the Peninsula.
The hotel is already impressive but what impressed me most was that when we drove into the garage, the security came immediately as our car was too high, they guided us in a special parking slot that we could after our Brunch drive out again the same way......which we did and they made sure nobody would drive down while we are on the "wrong" road......now that is service and friendliness, the Brunch already started really good.

We were a little early so had time to browse through hotel, shopping is not great and sort of done like an after thought.....but there is a small pastry shop with home baked goods, yummy that is for sure.
While browsing we walked into the most amazing cupcake trolley and they had these little lollipops....chocolate pralines on stick, just amazing
The buffet is huge, the choice is amazing. It actually spreads over 2 restaurants, one having the more traditional Asian and Filipino dishes and the other the more continental, international dishes
There are plenty of action station, the chefs are busy at work, but at the same time looking well after the guests. They still have time to explain the food and chat to the guests.
The Pizza Station is another highlight, there is not just the normal Pizza but a sweet one as well and it looked absolutely delicious
Eating Brunch is a long and slow affair. You don't go there to have a quick bite to eat, no; you want to take your time and sample a bit of everything. I started with some continental cold meats, Oysters and smoked Salmon, all was of top quality, the cold meat on the photo is Bresaula, one of my absolute favorites!!!! It comes from the Valtellina region and is air dried beef.
Then I went on to try the Sashimi. There is a swell Sushi, but for me the rice fills my tummy too fast, so I skipped the Sushi. Sashimi was delicious with really fresh Tuna and Salmon
Then a main course, roast Prime Rib was so juicy and tender and a little Pork Belly, nice and crispy.
Then a bit of Tempura, Calamari were tender and overall great and crispy
No meal is complete with some cheese. I love cheese but have to say that the cheese selection was a bit disappointing. Never mind, it was still nice and the Croissant was fantastic. I love a good Croissant with a bit Brie
And then of course the desserts. I do have a sweet tooth and must say that I could have gone wild and have a lot more, but after all the great food I already had, I think I would have popped
There was still a little space, so I did go for seconds.....with a lovely cup of coffee, the Berry Panna Cotta was super light and delicious
So overall it was amazing. If you go, take the Champagne Brunch package, then you can wash down the delicacies with Moet et Chandon, something that is hard to beat. 

Wednesday, August 20, 2014

Spaetzle, the German Dumpling

Yes we cook something German.....no not just German, we do it of course in Switzerland too and it can as well be found in Austria, but the name Spaetzle is from Germany, southern Germany.

The big difference between the German and the Swiss variety is mainly the shape. Everything else is the same. The main ingredients are Flour, Eggs, Milk, Nutmeg and a bit Salt and Pepper. OK, the batter of the German variety is slightly thinner as it has to be "scratched of a board into the boiling Salt Water whereas the Swiss version is a little thicker and more round. That is why we call it in Switzerland "Chnoepfli".
How to pronounce that funny word? Very simple, the Ch stands for clearing your throat, yes you heard right, the ch sounds like you are clearing your throat, the oe or ö is a bit pronounced like the u in burp..... so let me not go further into the pronunciation of this funny dumpling.....which actually mean "little button" in good old English because it is round like a button

The preparation is actually very simple, just mix all ingredients quickly together, don't add all the milk from the beginning as you don't want the batter too thin and then you have to beat it. Yes you heard right again, you have to beat the batter till your arms are sore and the batter has big bubbles. Sounds strange I know but you will see what I mean when you do it......if your arms are not too sore before the bubbles come.
It looks like this is quite a violent blog, burping, clearing throats, beating batter....but trust me it is all worth it. The Dumplings are delicious and you can make them in all sorts of variations. The recipe I give you today is actually one with Rocket in it. It gives a lovely flavor and looks really sexy.

So here is the Recipe

Recipe
500 g (1.1 lbs) Flour
40 g (2 oz) Butter
4 Each Eggs
200 ml (0.2 qrt) Milk
1 Punnet or 125 g (5 oz) Rocket fresh
5 g Salt
2 g Nutmeg

Method
Blend the eggs with the Rocket till the Rocket is nice and fine
Sieve the flour
Mix all ingredients except the butter with the flour
Beat the dough with your hand until the dough has blisters
The dough must be smooth and slightly runny
Scrape the batter off a cutting board in boiling salt water
As soon the the dumplings come to the top, skim them off and put in iced water
Strain the water off
Heat the butter till slightly noisette, add the Spaetzle
Fry without color and season to taste

Goes perfectly well with Goulash

 One can add Rocket, Spinach, Wild Mushroom flour or Tomato Paste to flavor the Spätzle

This recipe makes enough for 10 friends

Friday, August 15, 2014

Hungarian Goulash

After all the travelling I am cooking again, yes and there is a lot to come. I will cook a lot of basic and simple dishes like the one we talk about in this Blog. The Goulash.

It can be an absolutely beautiful dish if properly cooked. One part that is really important is the onions. One uses a lot of onions. They don't just give a beautiful flavor, but thicken the sauce nicely too. At the end we add potatoes and because they cook in the sauce they are taking up all the flavor.
The difference here compared to other stews is that the meat does not get browned, either do the onions. Everything is cooked without giving color but as you can see on the first photo, the color at the end is still great. I have not added any stock to it. With the slow cooking and adding the salt at the beginning, all the juices from the onions and meat will come out and then the meat is braising slowly in its own juices.

As a spice we add a little bay leaves and of course caraway seeds. They are really important because they give a wonderful new level to the dish, something that makes your Goulash different and at the same time more original. Just be careful that you don't add too much to the dish.
What I find amazing cooking here in Maldives is that I am constantly exposed to Indian and Sri-Lankan cooking. Especially in Indian cuisine one finds often the gravy which is based on onions and like with the Goulash onions, it thickens the dish apart from giving it a lot of flavors. So even these two cuisines are so different in many ways....there are some similarities.
So try it out, the recipe is really simple and try to buy a lower cut of the beef, something from the leg that needs long cooking. There the meat has much more flavor which will add to the dish. Just take your time with cooking, it really has to simmer very slowly and would actually work well if cooked in the oven

So here is the recipe which is enough for 10 friends, because like this you can freeze some if you have less over for dinner

Recipe
1.5 kg (2,5 lbs) Beef cubes
750 (1,5 lbs) g Onion
75 ml (3 oz) Oil
400 g (1 lbs) Red Peppers
400 g (1 lbs) Tomatoes
60 g (2 oz) Sweet Paprika powder
8 g (0.3 oz) Caraway seeds
2 ea Bay leaves
15 g (o,5 oz) Salt
Pepper

Method
Cut the beef in 30 g cubes
Cut the onions in a fine julienne
Sweat the onions in the hot oil
Add the beef cubes and sweat at low heat
Add all the spices, red peppers and tomatoes
Stir well then simmer with the lid for 1.5 hours or till the meat is starting to get tender
Add the potatoes which are cut in 1 cm cubes
Simmer till all is soft but the potatoes are still whole
Season to taste
Serve with homemade Spaetzle

Friday, August 8, 2014

It's more fun in Philippines: Hoyop Hoyopan Caves

This is not the first time I write about caves here in Philippines, I like caves and wherever I see caves and go and see them. Last time I wrote about the Calao caves in an earlier blog but let me tell you, the Hoyop-Hoyopan Caves are a lot better.

The main difference is that the Hoyop-Hoyopan Caves are still alive. One can see the Stalactites and Stalagmites still growing which is amazing. Then there is a lovely tour going around the caves.
The caves have been used by the local population as a shelter, even now when there is a big Cyclone coming, the local population would find shelter in the caves. But the locals are not the first ones using the caves, there is evidence that 10’000 Years ago the caves have already been used by the first settles in the region.

The tour is really nice and at the end it gets a little tight, one has to squeeze through a tight, narrow opening, I guess I was already at the limit to fit through. Then one gets out of the cave and can see towards Mount Mayon....and with clear weather one can see the volcano.
Going back even further, one can still see some of the corals left which proves that originally the caves where actually under water

I have to admit, it would have been great to have a more knowledgeable guide, not that our guide was bad, he really tried his best, but I just like to hear a lot of facts too, how old, what stones and so on, but at least the guide gave a lot of the recent history of the caves
As usual, it is a bit difficult to find the caves, best to have a GPS a put the name in, and then the drive is very easy. The caves are quite high up in the hills one has even a good view onto Mount Mayon, so while staying  in Legazpi, I think it is a must to visit these Caves up here in the hills.

The caves ore on private property, so there is an entrance and a parking fee, but both are not very high. As soon as a car comes on the parking there are a couple of souvenir stores opening...nothing special but some nice little souvenirs are for sale
While I am on the topic of Legazpi, we stayed in a lovely hotel called St. Ellis. It was very refreshing walking into the hotel, all was nice and bright, we got a great room to a very reasonable price and tried out the restaurant which served excellent food. The SPA offered exactly the right massage I needed after a long day driving, so I can only recommend this hotel. Again, there is of course a write up I did in Trip Advisor.
Pork BellyAdobo

Sunday, August 3, 2014

Its more fun in the Philippines: Mount Mayon

The second part of my miniseries to Mount Mayon which is the most iconic volcano in Philippines. Mt. Mayon is one of the most perfect shaped cone volcanoes in the world and yes it is still very active even so when we were there it was not just very quiet, but totally hidden away in the clouds.

The road to Mt. Mayon from us is a very long one, not just in Kilometers, but the roads are not the best while we went, there is a lot of building and upgrading being done at the moment so one has to stop often at red light. On a positive note, the scenery between Lucena and Naga is absolutely beautiful, we tremendously enjoyed the drive. Just after Lucena the road has a diversion with a beautiful curved road, take that one, it is a lot of fun driving through it I felt like being in the Swiss Alps driving up a pass road.
Then there is the traffic. It is actually better driving the good 500 km during the day as at night the visibility is not great and there are plenty of trucks and buses who seem to prefer driving at night. During the day there are of course plenty of jeepneys and tricycles
We stayed over in a town called Naga, there is not much I can tell you about this town, we only arrived late around 9 PM and looked up a hotel in Tripadvisor…….which was a bad choice. The room was OK but breakfast was terrible and the restaurant full of cockroaches, we just left as quickly as we could. No I won’t tell you the name of the hotel but of course I wrote something in Tripadvisor….
So, let me come to the volcano, the one, the famous one…that we actually didn't see because of the clouds. The best photo opportunities are from the Cagsawa Ruins. Cagsawa is a town that was founded by the Spanish in 1587 and was totally buried by an eruption on February 1, 1814. Only in the 1930ties the town was excavated and a made into a tourist attraction. Even today Mt. Mayon is very active and tourists are advised not to go hiking without a guide. Only 2 month ago some German tourists lost their life while hiking and walking into a dangerous area with deadly gases
If one imagines a sunny day, I have to admit, it would be absolutely stunning, and there are plenty of souvenir stands where one can buy little memorabilia and food. The volcano is not far away from Legazpi, the next major town, so Legazpi is actually the best point to stay over. We stayed there for one night. Unfortunately the mountain was still covered the next day so we have no choice but come back here in the future again

There is still more to explore here but more about that in my next blog.
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