MODERN MEDITERRANEAN...sun-drenched recipes from Mallorca & beyond

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MARC FOSH RESTAURANT

on June 09, 2017

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FOOD TRENDS FOR FOOD NERDS

--> One of the biggest food trends for 2018 is the fermentation of foods. From Asia’s top chefs refining age-old recipes of kimchi, miso and fermented tofu to artisan producers around the world making craft beers, all-natural sourdough bread, or the finest organic chocolate, to “food nerds” experimenting with bubbling jars of kombucha , fermented food is growing in fame and finding its way into the repertoires of the worlds top chefs in restaurants all over the planet. Yes my friends, sauerkraut is now sexy! I think the growing interest in fermenting is tied to a bigger food movement that is concerned with the provenance of food … people want to know the story of what they eat. In the past, all food had a story – where the berries were picked, how, when, where and what was hunted. Over time, supermarkets have made us lose our connection with food. I believe people are now looking for more variety and individuality in their food as most mass-produced food is aimed at the

FROZEN DELIGHTS!

Smooth, creamy and luscious…nothing beats a homemade ice cream! I really love the summer, but as the days get longer with clear blue skies and long, hot, sticky nights, the intense heat can sometimes be a little too much to bear. At times like these we need to find some refreshing, delicious ways to us cool down and a frozen ice cream is very tempting and often hits the point. At our restaurants, we always have a good variety of rich ice creams and sorbets in our freezers as they compliment nearly all our desserts. Everyday we churn them in our sorbet machine or something called a pacojet, and the advantages of using an electric or hand-cranked machine is that the final result will normally be smoother and creamier with that fabulous silky texture of freshly made ice cream. So if you are lucky enough to have an ice cream machine, making your own ice cream can be fun and incredibly simple. Off course people have been making ice creams far longer than

Simple Pleasures

Roast lamb is a magnificent thing. The complex flavour is bold yet delicate, the texture is a study in contrasts between the crisp, flavourful exterior and the tender, juicy interior, and the heady aroma is tantalisingly good as you wait impatiently to tuck in whilst your joint is in the oven. It never ceases to amaze me how something so simple can be so good….a leg of sweet spring lamb, a couple of garlic cloves, a sprig of fresh thyme, a splash of white wine and little drizzle of olive oil and seasoning. 90 minutes in the oven at 150 degrees and job done. The Spanish are justifiably proud of their lamb and early spring is without doubt the best time to enjoy it. The taste is sweeter and more refined at this time of year, before the hot weather arrives and the lambs start to suffer, like the rest of us, and sweat in the heat. The local Spanish breeds are small and sturdy animals and lend themselves perfectly to the long slow cooking favoured by the local restaurants throughout mos

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MARC FOSH RESTAURANT

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