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SPICED CHICKPEA & SPINACH PATTIES WITH HARRISA MAYONNAISE

Ingredientsserves 4
400g cooked chickpeas, drained 150g spinach, cleaned and chopped 1 tbsp ras el hanout 1 large egg yolk 2 tbsp Gram chickpea flour, plus extra for dusting Sea salt and freshly ground black pepper

SOUL FOOD

--> When it's cold outside and the rain is lashing against the windows we tend to look to uncomplicated comfort foods, certain dishes that can be easily made from simple ingredients to warm our souls and sooth our cold bones. If you are looking for a little comfort during the long winter nights, there’s nothing more satisfying than a big bowl of steaming hot soup.

For most of us, soup represents nourishment, healing and comfort and the secret to good soup is to make the perfect stock.
Stocks need a little care and attention but if you follow these basic rules, you’ll be rewarded with clear-looking, healthy broths with flavours that are true and clean. For a simple chicken stock, place 2 clean chicken carcasses in a large saucepan and cover them with cold water. Bring the stock slowly to the boil and skim the impurities and fat from the surface as they rise to the top. Turn the heat down to a gentle simmer. Add 2 small diced onions, 2 crushed garlic cloves, 2 sliced carrots…

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.

ROAST LEG OF LAMB WITH RAS EL HANOUT & Turkish spoon salad

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Serves: 4
RAS EL HANOUT
Don't be put off this recipe by the number of ingredients. The spice mix is simple to make…although you can buy it. It keeps well in a jar and can be used so many other dishes. It lends a wonderful aromatic flavour to the lamb.
2 teaspoons black peppercorns
2 teaspoons fennel seeds
4 teaspoons coriander seeds
16 cardamom pods
2 teaspoons yellow mustard seeds
4 teaspoons cumin seeds
1 cinnamon stick
1⁄2 teaspoon freshly grated nutmeg
1 teaspoon cayenne pepper
2 teaspoons turmeric

The secret of Umami: Unlocking the fifth taste.

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This week I received a little present from the Michelin starred chef, Ricard Camarena. Apparently he has spent the last few years developing a new product called “Letern” and he very kindly sent a nicely packaged bottle to all the Michelin starred chefs in Spain. Ricard Camarena has been using this anchovy essence for the last six years as a taste enhancer and as a substitute for salt in his stocks and broths, whether they contain fish, meat or vegetables. “Anchovy brine is my salt”, he states, “It’s the umami of the sea and has everything the sea contains: salt, iodine, oxide and the salting of fish over time”. I must admit that I liked it a lot and it has inspired me to make my own mix.

So what is umami and why are chefs obsessing over it?

Mallorcan Gold

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Spanish Saffron has been grown in La Mancha for at least 1,000 years and the region is now world-famous for producing the planet’s most expensive spice. Until recently we had to import our saffron for the restaurant from the mainland but all that changed recently when the Mallorcan company “Especias Crespí” embarked on a new challenge to expand and diversify its offer. In 2016 they planted 20,000 plants in Vilafranca and in a few weeks time they will begin to harvest the second crop. But this is only the beginning, “especias Crespí” plans to plant up to 200,000 plants in four years in 4 hectares of land especially prepared for this crop. Their goal is to produce up to 25 kilos per year and the production will be one hundred percent ecological.

HAPPY BAKING

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“I adore the smell of a cake baking in the oven, its one of those heartwarming aromas that remind us of a better time and the comforts of home.”


“The secret ingredient in light-and-fluffy sponge cakes is air”


There is nothing quite as satisfying as serving up a generous wedge of home-baked cake, bread or a satisfyingly sweet pastry..and let’s be honest, its difficult to beat the taste of something that’s been baked at home, whether it’s a simple sponge, a banana cake or even warm freshly baked bread. Baking at home seems to be more and more popular these day’s and its easy to see why, it is relaxing, rewarding and great fun.