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Showing posts with the label Mallorca restaurant

MALLORCA'S CHEF POWER

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These days there are so many great little restaurants all over Mallorca where talented, young chefs have opened their own establishments in far-flung villages such as LLubi, Selva, Caimari, Orient, Llosesta and Mancor de la Vall as well as the Island's capital, Palma. They are the type of restaurant where you can really feel the passion and see and enjoy all the different styles and philosophies of each chef. They are not the faceless type of restaurant opened out of vanity by people who can't even boil an egg and have never even worked one day in our industry.

MARC FOSH RESTAURANT

Love your local market

Every time I visit a Spanish city I always try to visit its food market or ‘mercado’ as its known here in Spain.  Every town seems to have at least one market and cities will often have two or three. You could argue that the heart of any Spanish city is its central market.
Recently I found myself in Barcelona and I was excited to visit the famous “La Boquieria”. This market has a worldwide reputation and I really enjoyed my first visit nearly 20 years ago.
I have to say that this time I found it extremely disappointing and nothing more than a sad tourist trap with every stall filled with diced fresh fruit & juices on ice for the amateur Japanese photographers to take away. It made me realise just how good our “Mercat de L’olivar” here in Palma really is and I truly believe we are blessed with one of the best markets in all of Spain.

MOROCCAN SPICED PUMPKIN SOUP WITH POACHED COD & ARGAN OIL

-->Ingredients:serves 6
1klpumpkin, peeled & diced 1large potato, peeled & diced 1medium onion, peeled & diced 800mlchicken stock 400mlmilk ½ a stick of cinnamon
juice of one lime
1tspn*ras el hanout 1tspfreshly grated ginger 1tbspchopped coriander Seasoning
To Garnish: 3tbsp Argan Oil Coriander leaves

Place the diced pumpkin, potato, ginger, onion and cinnamon in a large saucepan and cover with the chicken stock and milk. Bring to the boil and simmer for 15-20 minutes until the pumpkin is tender.

EAT THE SEASONS WITH LLAMPUGA

This week at Simply Fosh we have a really delicious, simple dish of “Llampuga” on our 3-course lunch menu. Sometimes known as dolphin fish or golden mackerel although it is probably more well known by its American (Hawaiian) name of Mahi Mahi, "Llampuga" has a slightly oily texture that I would describe somewhere as a cross between sea bass and tuna. Be careful when cooking as it tends to dry out quickly when overcooked, and it is best served a little pink in the middle.

The Mallorcan name of “llampuga” comes from the verb ‘llampegar’ (to flash, as in lightning), and the fishing season for this species coincides with the appearance of a few strong storms in late summer and some amazing lightening displays. Some say that the word ‘llampuga’ comes from the Latin lampare, which means shine, referring to the shiny golden colour of the fish; actually, in Spanish the ‘llampuga’ is also sometimes known by the name of “dorado”, which means ‘golden’. The fish are captured en nets call…

AUTUMN FRUIT

Autumn brings with it the arrival of quince, fresh figs and pomegranates. Most people seem to ignore these fruits but for any serious cook they can be an endless source of inspiration and I always look forward to having them in season.

Steeped in history and romance and almost in a class by itself, the pomegranate is a symbol of fertility in many countries and a very popular fruit all over the mediterranean to the Middle East; the "Granada", as it is known in Spain, is a round fruit with a thick, leathery red skin.

THE TASTE OF A MEDITERRANEAN SUMMER

Juicy, vine-ripened tomatoes, grown in the Mediterranean sun, are the ultimate summer ingredient. Full of flavour, with a slightly aromatic scent, they are one of those magical ingredients, like high quality olive oil and lemons that make the others sing. But not all that glitters is gold and good looks are often deceptive when you are buying tomatoes. If you can, pick them up and smell them as they should have an intoxicatingly pleasant aroma. Chances are if they smell of nothing they will probably taste of nothing. The stalk leaves should be fresh and green and the fruit should be firm with a bright, unflawed skin.

PLANNING TO PLEASE

At all three Fosh restaurants, we are about to change our menus for the summer season ahead. Planning a successful and manageable menu for a restaurant involves making a number of important decisions about both style & content.

Personally, I have never liked long and over complicated menus and I always prefer to narrow them down to a specific type of cuisine. Too many restaurateurs try and conjure up long-winded menus in the hope that they will appeal to just about everybody. I feel that those restaurants tend to lack any real personality and customers find the menus difficult to navigate. More importantly, chefs and waiters can also find these menus difficult to work with, making them unable to memorize all the dishes you offer, their ingredients and their preparation. You may also find yourself faced with food waste from the ingredients you stock for unpopular menu items. A small, well refined menu gives customers only your best offerings, cuts

MY PERFECT COUSIN

Summer is the season when nature finally displays all its richness with a full array of colours & ripeness. The shyness of spring has turned into an overwhelming choice and abundance of fruit and sun-drenched vegetables bursting with flavours and vivid colours. The fresh fruit on the market stalls looked really awesome this week and the selection was truly inspiring. With luscious strawberries, stunning looking cherries, thirst quenching melons, the season’s first figs, apricots, plums, peaches and succulent nectarines all jostling for position as the stars of the show…
Sweeter than it’s first cousin, the peach, and darker fleshed; nectarines are a sweet, juicy treat that is virtually fat free and a good