CORAL TROUT EN PAPILLOTE

INGREDIENTS

• 175 G TROUT FILLET

• SALT

• 1 KNOB GINGER

• OLIVE OIL

• 1 CHILLI

• 1 SHALLOT

• 1 BUNCH CORIANDER

• 1 LIME

• 1 LEMON

• 6 SNOW PEAS

• 1 SPRING ONION

• SAKE

METHOD

Grate the ginger, garlic, and chilli into a mixing bowl. Add finely chopped shallots and chopped coriander. Squeeze in the juice of the lime and lemon. Julienne the snow peas and the spring onion and add to the mixing bowl. Salt both sides of the fish fillet and place in the middle of a large piece of non-stick paper. Top the fillet with the vegetable and juice mix and fold the paper tight around the fillet, enclosing it in a parcel. Place the fish parcel onto a large piece of foil and enclose again. Your fish is ready to put in the oven. Serve!

CHOCOLATE AND ALMOND CAKE

INGREDIENTS

• 1 YELLOW SAPOTE

• 1 BLACK SAPOTE

• 300g CHOCOLATE

• 200g BUTTER

• 2 COCOA BEANS

• SPLASH OF CHAMBORD

• 4 EGGS

• 300 G CASTOR SUGAR

• 125 G FLOUR

• 2 TSP BAKIING POWDER

• 250 G ALMOND MEAL

METHOD

In a saucepan, slowly melt the chocolate and the butter together adding a splash of Chambord and the cocoa beans. In a mixing bowl, whisk the eggs and sugar together. Scoop out the meat of the yellow and black sapote and whisk into the eggs. Add the melted chocolate to the mixing bowl and gently stir out any bubbles. Combine the flour, almond meal and baking powder and gradually fold into the wet mix. Pour the mix into a cake tin and bake at 160 degrees for 30 minutes.

Scallop and Angel Hair Pasta

INGREDIENTS

• 6 SCALLOPS (WITH SHELL)

• 2 GARLIC CLOVES

• 1⁄2 CHILLI

• OLIVE OIL

• BASIL

• PARSLEY

• CHIVES

• 1 LEMON

• ANGEL HAIR PASTA

• 1 CUP WHITE WINE

• 1⁄2 FISH STOCK

METHOD

Saute the chopped garlic and chilli in a large pan using olive oil. Place the scallops in the pan – shell side down. Spread the pasta evenly across the scallops. Add white wine and fish stock to the pan and season with black pepper and salt. Rip in basil and parsley, and finely chop and add the chives. Squeeze in the juice of half a lemon and work the ingredients together. Serve once the pasta is al dente.

SNAPPER CROQUETTES

Recipe by Miguel Maestre

INGREDIENTS

• 4 ROAST POTATOES

• 5 CLOVES GARLIC

• 175 G SNAPPER

• 125 ML CREAM

• SALT

• 10 BASIL LEAVES

• SPLASH OF LEMON

• FLOUR

• 3 EGGS

• PANKO

METHOD

Take the freshly roasted potatoes and scoop the inside into a mouli, or mash into a smooth puree. Put the potato puree into a large pot and cook for a couple of minutes. Add olive oil and 2-3 garlic cloves, fold the potato and cook off the edge to the garlic before setting aside. In a medium sized pan add cream and thyme. Coat the snapper in salt and cut into three pieces, and then poach the snapper for 5 minutes until soft. Scoop the potato puree into a fresh mixing bowl, add the poached snapper and basil leaves (cut into long strips). With a spatula, fold in the snapper, potato and basil, adding a splash of lemon along the way. Once folded in, put the mixture into a piping bag. Squeeze the mixture into balls and coat into flour, then dip into an egg wash before coating in panko. Roll into a firm ball and put back in the egg wash and coat one more time in the panko. Deep fry in oil at 180 degrees until golden brown.

Tropical Fruit Cup

Recipe by Miguel Maestre

miguels-tropical-kitchen-tropical-fruit-cup

 

Ingredients

2 Tbs Soursop Juice
2 Longans
4 Grapes
3 Pineapple Pieces
4 Pieces Star Fruit
½ Star Apple
1 Tbs Black Sapote
Splash Lime
Sugar

Method 

Cut the soursop in half and scoop out the pulp. Juice the pulp by putting in a strainer and pressing down with the back of a spoon. Set the juice aside. Peel the longans and place in the serving cup along with the grapes. Cut three fresh pineapple wedges and put in the serving cup. Thinly slice the star fruit and add to the cup. Squeeze the center fruit from the star apple into the cup. Scoop the black sapote on to the top of your fruit cup for a terrific colour contrast. Spoon the juice of the soursop into the cup so it runs through all the fruits and add a splash of lime. To finish, crush the sugar and sprinkle over the top. For the professional touch, caramelise the sugar with a blowtorch!

Snapper Croquettes

INGREDIENTS 

4 roast potatoes
5 garlic cloves
175g snapper
125ml cream
Salt
10 basil leaves
Splash of lemon
Flour
3 eggs
Panko crumbs

METHOD 

Take the freshly roasted potatoes and scoop the inside into a mouli, or mash into a smooth puree. Put the potato puree into a large pot and cook for a couple of minutes. Add olive oil and 2-3 garlic cloves, fold the potato and cook off the edge to the garlic before setting aside.

In a medium sized pan add cream and thyme. Coat the snapper in salt and cut into three pieces, and then poach the snapper for 5 minutes until soft.

Scoop the potato puree into a fresh mixing bowl, add the poached snapper and basil leaves (cut into long strips). With a spatula, fold in the snapper, potato and basil, adding a splash of lemon along the way. Once folded in, put the mixture into a piping bag.

Squeeze the mixture into balls and coat into flour, then dip into an egg wash before coating in panko. Roll into a firm ball and put back in the egg wash and coat one more time in the panko. Deep fry in oil at 180 degrees until golden brown.

Recipe by Miguel Maestre

Tropical Mango and Cashew Salad

 

miguels-tropical-kitchen-mango-and-cashew-saladINGREDIENTS 

2 Mango Cheeks
Handful Asian Greens
Toasted Cashews
Bean Sprouts
1 Baby Cucumber
2 Hot Chillies
1 Pink Eschallot
Purple Basil
Onion Sprouts
Bok Choy


Ginger
Fresh Tumeric
White Sesame Seeds
Black Sesame Seeds
1 Hot Chilli
1 Cucumber
Splash Of Mirin Rice Vinegar
Splash Of Fish Sauce
2 Tsp Sesame Oil

METHOD 

Slice the mango cheeks chunky, leaving the skin on, and put in a large mixing bowl. Chop the chilli, finely slice the baby cucumber and rip in a few purple basil leaves. Throw in the toasted cashews, finely slice the eschallot and add to the salad with some onion sprouts and finely chopped bok choy. Mix well. Add the Asian greens just before you dress the salad and serve.

To prepare dressing, finely grate a small amount of ginger, tumeric and chilli into a morter and pestle. Add a couple of pinches of white and black sesame seeds. Cut the cucumber length ways and scoop the seeds into the morter. Add the mirin, fish sauce and sesame oil and ‘bruise’ the ingredients together.

Recipe by Miguel Maestre