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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

…”LET THE SUNSHINE IN”

The warmth of the sun is irreplaceable, longed for in the depths of winter, it’s the only thing that, for all our technology, we cannot buy on the shelf. And when sun is shining, what we really need is light, refreshing and delicious food. Recipes that don’t require too much effort and hours in the kitchen
And as we move towards summer, produce is at its peak. Delicious fruits and vegetables abound at local markets and besides being low in calories, loaded with vitamins, minerals, antioxidants, and fiber, you’ll be thrilled at how fresh, delicious, and satisfying it all tastes. Here are a few of my essential sunshine ingredients:
Watermelon -Natures Ice lolly has more than 80 percent water, so it’s an excellent way to satisfy your thirst and keep you hydrated during long summer days. Chilled soups –These are also the perfect appetizers to start your meal. Gazpachos are wonderful thirst-quenching, liquid salads, made with fresh, raw vegetables and ripe tomatoes; they are the perfect thin…

The MOULIN ROUGE at SIMPLY FOSH

The authentic Parisian dance troupe found time to visit Simply Fosh Restaurant during a recent visit to Spain.

For the very first time in Spain, the ballet dancers of MOULIN ROUGE PARIS presented the Premiere show in Mallorca to celebrate the 120th anniversary of the Moulin Rouge in Paris and enjoyed a special lunch menu prepared by Chef Marc Fosh as well as picking up a few cooking tips in his kitchen.

Thanks to Klaus siepmann for the photos.