Skip to main content

Posts

Seeing Red

--> I would be lost in my kitchen without good salt and top quality olive oil. For me, these two magic ingredients instantly lift and bring so many other flavours to life. But there is one other ingredient that I’m practically addicted to and I favour over everything else...the “Gamba de Soller”!



Every time I wander around the market in Palma, I always find myself literally drooling over the stunningly fresh, locally caught red prawns from Soller. I don’t think it is possible to put anything finer in your mouth. With that intense, wild taste that just explodes when you bite into their firm flesh... I crave Majorcan prawns the way most pregnant women crave chocolate.


The best way to cook them is also the easiest. You just scatter a little sea salt over a very hot, flat grill and place the whole prawns on top. Let them sit for 20 seconds or so until they start to toast, then drizzle with a little olive oil. Wait another 20 seconds and scatter them with chopped parsley and crushe…

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

STRAWBERRY TIME

-->
STRAWBERRY TIME
Local Strawberries are in season right now and they are bursting with flavour.
I think these succulent, fragrant berries are as beautiful as they are flavourful. When ripe, fresh strawberries contain a wonderful combination of fruity, caramel and spice flavours. When at the market, look for unblemished strawberries with bright-green hulls. Try to buy only local mallorcan strawberries where possible or buy freshly picked fruit from local farms, you'll be getting produce that's approaching the peak of ripeness in contrast to imported fruit, which is likely to have been picked early. Strawberries are the quintessential summer treat. For better flavour, let strawberries come to room temperature before eating them: if possible, put them out to warm in the sun for a couple of hours to bring out their full taste and aroma. As with any other delicate berries, wash and handle them gently and as little as possible to avoid bruising them. Always wash strawber…

THE SWEETEST THING

                  THE SWEETEST THING

Before peaches, plums and berries appear in markets, apricots arrive. Ancient Romans were so impressed by this fruit’s early ripening that they took to calling it praecocium, Latin for “precocious.” Most apricots are destined to be canned or dried, and their season is short, so get the fresh ones fast.
 A relative of the peach, nectarine, plum and cherry, apricots are sour-sweet in flavour with a wonderfully fragrant character and a mixture of fresh and tropical tones. They are silky smooth with a soft, velvety skin that ranges from pale yellow to deep orange. Although an apricot's colour is not always a reliable guide to flavour,

ANCHOVY CURE

For most people anchovies are a love or hate ingredient. I have to admit that I love them! Like salt, anchovies are a natural flavour enhancer. They're rich in a compound called inosinate which, when combined with the glutamate you get in beef or lamb, emphasises the natural meatiness of those ingredients. The very intelligent Romans knew this. Though the ancient Greeks probably invented garum, the liquor of salted anchovy (or mackerel) guts, dried in the sun, flavoured with herbs, decomposed by its own bacteria and then matured that became the chief condiment of Rome, seasoning almost every dish in the repertoire.

“Life is like a pancake. No matter how flat or rough it is, it always has two sides…”

-->
Let’s face it…who doesn’t like pancakes? They have been popular in some shape or form the world over for centuries and Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies dating back to 5th century B:C!


With their beautifully freckled surface, glistening straight from the pan, pancakes are delicious eaten simply with lemon juice and sugar, but they can be filled with a variety of sweet ingredients such as maple syrup, fruit, ice cream or chocolate sauce. They make a good base for savoury fillings too, such as fried mushrooms, cheese, spinach, seafood – anything goes really. Pancakes are made from a wide variety of flours and in a range of styles in many countries.