Category Archives: Cooking international

Warm Flourless Chocolate soufflé

serves 6..

  • Egg yolks- 3 ea
  • Sugar- 30 gm
  • Cocoa powder- 30 gm
  • Cornflour -15 gm
  • Egg whites- 3 ea
  • Sugar -30 gm
  • Chocolate dark- 120 gm
  • Butter- 100 gm

Additional butter to grease ramekins

Additional sugar to dust ramekins with.

We used to make this dark chocolate souffle in my hotel in Dubai and serve it in our Latin American restaurant Pachanga, and 5 years and several menu changes later this was one item which had stood the test f time. Never fails to please or your money back!!

Method.

  1. Pre-heat oven to 200 C.
  2. Grease ramekins with some melted butter and line with sugar, just enough to coat the bottom and sides of the ramekins.
  3. Separate egg yolks and whites.
  4. Melt chocolate and butter over a double boiler
  5. Whisk egg yolks and sugar till well combined and fluffly.
  6. Sieve cornflour and cocoa powder together
  7. Add cornflour and cocoa mix to chocolate mix.
  8. Whisk egg whites with 30 gm sugar till stiff .
  9. Mix egg yolk mix and chocolate mix.
  10. Fold in egg whites, a little at a time, to ensure we do not lose too much volume.
  11. Fill into the ramekins approximately ¾ th full.
  12. Bake at 200 C for 8-10 minutes, for soufflé with a soft centre. For a fully cooked and drier product can be cooked for upto 12 minutes.
  13. Dust with icing sugar and serve with vanilla ice cream.

Note- these soufflés can be kept in the refrigerator and cooked to order and will stay without losing significant volume for upto 1 day.

The orange and poppy seed cake

This cake I made at work but m writing a condensed smaller version which can fit domestic ovens and don’t need a huge amount of eggs etc.

  • Butter 60
  • Oil 60 g
  • Sugar 150 g
  • Eggs 2 nos
  • flour 150 g
  • almond powder 50 g
  • Baking powder -7 g
  • orange -1 slice thinly
  • Vanilla essence
  • Orange flower water
  • Poppy seeds- 5 g

heat sugar with 25 ml water and make into syrup and poach orange slices for a little bit and drain. Cool down syrup

preheat oven to 175 C and get your tin lined with baking paper . Arrange orange slices on base.

cream the butter and oil mix with the sugar syrup .

add eggs and essences. Mix flour almond poppy and baking powder.Fold into the mix and pour into tin.

bake at 175 C for 25-30 mins until done . Cool down and invert. Don’t share ..😆😆

Sourdough loaf

With sourdough there are hundreds and thousands of recipes that you can find but all you need is practice..

This recipe is in two parts and take two days to finish..roughly as in you start one night and the next evening you can have your bread.

part 1

  • Water 100 g
  • Flour 90 gm
  • Rye flour or whole wheat flour – 10 g
  • Sour starter- 10 g
  • Mix and keep overnight
  • The next morning
  • take all starter and add to
  • water 400 g
  • flour 540 g
  • whole wheat flour -60 g
  • salt 12 g
  • then you autolyse this.( Autolyse is a term used by bakers to make you feel inadequate). It’s just light mixing to let the gluten get hydrated .
  • keep for 30 mins . And the you stretch and fold.. ..I’ll try and put some vdos to show this but it’s really simple . You pull the dough and fold into three like a trifold .
  • then rest for 15 mins and repeat and do this 4-5 times.
  • let the dough rest then for 8-12 hrs in the fridge or a cool area so it slow ferments and develops complex flavours .
  • Divide into two boules or baguettes.. pre heat the oven to 230 C.shape and slash the bread. I will look to make a vdo and add that on at some stage .
  • Preheat the tray or stone you are baking on and slide the prepared doughs ( do it on non stick baking paper) Bake for about 30-35 minutes.
  • Cool down on wire rack .

Sour dough -oil poached bread fritters

Actually we are cheating a bit by saying oil poached . I did that just to make it sound healthy. Well it’s great for your mental health when the little monsters you make it for say yummy can we have some more ….but it’s not really poached more like deep fried ..good bye right artery of the heart .

The dough does have oats inside so supposed to reduce your bad cholesterol.But if you truly want to be healthy then you will be and won’t be trolling the internet for ways for heart health.

The good bit is you can say no..Ahh who are you kidding , when u dip one of these puppies in the chipotle tamarind sauce all resolve melts away..

Without much ado..

  • Sourdough starter approximately 200 g
  • Water – 75 ml
  • Oats – 50 g
  • Flour to make into a soft dough- 300 g( can use a mix of wholewheat and white)
  • Salt to taste
  • Sugar- 5 g/ 1 t
  • Basil and parsley to flavour or you can add your favorite herbs or even kimchi..
  • Olive oil- 20 ml
  • Oil to gently poach…😆😆😆

The method is to simply mix everything and keep it till it’s very bubbly , then shape into small balls and deep fry poach in oil 😛

Pescado Verracruzana / How Arturo tamed the mighty fish beastie

When i started working in Dubai 20 years back, my immediate boss was a wonderful guy called Arturo Cristiane, from Mexico. He was the man behind the menu at most of our restaurants at the time , till after he left and we made some changes . I remeber in our Latin American restaurant “Pachanga”, we had a brazilian churrasco(vertical spit),a mexican section and the Argentinian grill and a Cuban cigar bar.

On the menu or before rather we got from our Fish supplier Gerard Vouyoukas, a huge snapper one day and Arturo cooked it for lunch with an amazing sauce with onions, tomatoes, peppers and capers.

To a gringo from outside all south america seems the same..Mexico and half baked understanding of nacho chips and not much else. Luckily since id worked for Oberoi Hotels, where we had Casa Mexicana, i was exposed a little bit to Sabores Latinos( or the Flavours of Latin america), some of what Arturo would say made some sense.

so in essence we are making a spicy tomato sauce(not with chilli as such ) but peppers and capers and baking the fish with this sauce so it stays nice and moist.

  1. Fish either whole or fillets -500 g marinade with some lime juice salt and pepper.. How much you ask.well how long is a piece of string..u need approximately 10 g of salt per kg of meat or fish and 1 g of pepper but that is approximate.. some need more some less. Cooking is not an exact science its more about tinkering with combinations and sometimes experimenting till you find the next best thing.
  2. Olive oil-25 ml
  3. onion brown- 1 approximatley 125 g.. a little more or less wont make a huge diffenece
  4. garlic cloves peeled- 3-4 chopped
  5. canned diced tomato- approximately 250 g
  6. capers drained- 1 tsp/ 3 g
  7. olives- 2 tsp / 5 g
  8. capsicum/ peppers- 1 sliced thick approximately 75 g
  9. bayleaf
  10. oregano
  11. epazoate

Method-

clean and wash fish with cool water. marinade with half the olive oil, salt, pepper and lime juice. if you are using whole fish we cook it like that.

For the fillets its probably ood to just pan fry and then bake for a few minutes with the sauce/ sofrito

Heat the remaining oil and sauted onion , garlic, bayleaf and add the tomato. simmer for 15-20 minutes. then add oregano, epazoate , peppers, capers and can also add optionally some paprika or chile serrano.

The sauce is savory and tangy and just right for snapper or for that matter any sort of white fish.

Then with the whole fish you can score it and put the sauce on top and bake fr about 15-20 minutes .Serve with some arroz con tomate and you have a wonderful lunch or dinner ready..Have a glass of chardonnay or maybe some dry-ish pinot gris/grigio alongside .

If it was a fillet then after you pan fry you top with the sauce too and bake also its just that you woould bakke for lesser time to make sure the fish does not dry out.