Get ready for a fabulous Mallorca taste explosion!
Michelin star chef Marc Fosh and his colleagues at Fosh catering invite Estate Mallorca Magazine’s readers to try some mouth watering recipes.
Scrumptious Sobrasada Croquettes, delicious Preserved Lemon Cream with Pistachio Dukkah and marvellous Olive oil Marinated Strawberries with Passion Fruit and Lavender Custard.
CROQUETTES OF SOBRASADA & HONEY WITH MANCHEGO
130g of sobrasada, at room temperature
1tbsp clear honey
For the Bechemel:
60g of unsalted butter
2 tbsp olive oil
1 small onion, finely chopped
1 bay leaf
6 black peppercorns
2tbsp Parsley, finely chopped
2 large eggs
150g of breadcrumbs (panko if possible)
60g seasoned flour
25g of cured manchego cheese, finely grated
Bring the milk to the boil with the bay leaf and the peppercorns.
Remove from the heat and leave to infuse for 10 minutes before straining. Then melt the butter and olive oil in a medium saucepan, stir in the flour, and cook over a low heat for 3-4 minutes.
When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened.
Add the sobrasada and honey and cook for 10-15 minutes, whisking regularly until you have a smooth, thick béchamel sauce.
Stir in the chopped parsley, season with salt and black pepper then transfer to a shallow container and cover with a piece of cling film to prevent a skin forming. Allow to cool to room temperature then chill for a minimum of 4 hours, or overnight.
Once the béchamel has chilled and set, lightly beat the eggs in a shallow bowl. Add add the breadcrumbs and grated cheese to a second bowl, stirring to combine. Add the seasoned flour to a third shallow bowl.
Dust your hands with some flour and scoop out a heaped tablespoon of the firm béchamel. Roll into a ball then dip into the egg followed by the breadcrumbs. Repeat until all the mixture is dipped and rolled, continuing to dust your hands and the balls with flour to prevent sticking. Chill for at least 20 minutes.
In batches of 5 or 6, shallow fry the croquettes in a large frying pan, turning regularly until crisp and golden brown. Alternatively, you can heat oil to 180C in a large saucepan or deep fryer and fry for 3–4 minutes. Drain well on kitchen paper and serve piping hot with aioli.
PRESERVED LEMON CREAM, PISTACHIO DUKKAH,
CHERRY-ROSEWATER SORBET and RAS EL HANOUT CARAMEL
Preserved lemon cream
7 medium free-range egg yolks
75g caster sugar
25g plain flour
1tsp corn flour
1 vanilla pod
Juice of 1 lemon
1tsp preserved lemons, finely chopped
In a large mixing bowl, whisk together the eggs yolk and sugar. Add
the flour and corn flour.
Place the milk, cream and vanilla pod in a heavy-bottomed
Bring to a boil and simmer for about 2 minutes. Remove the pan
from the heat and pour the hot milk onto the egg mixture, whisking
all the time, then return the mixture to the pan.
Place over a gentle heat, whisking continuously, until the cream
starts de thicken.
Remove from the heat, add the lemon juice and preserved lemons.
Pass through a fine sieve into a clean bowl. Cover with cling film and
chill for at least 4 hours.
150g sesame seeds
120g coriander seeds
75g cumin seeds
Lightly roast the seeds and nuts in a hot oven until they begin to
colour and release their aroma. Put them in a food processor and
grind them to form a dry mixture.
Do not over work them.
250 ml water
Juice of ½ lemon
450g fresh cherries, stoned
1tsp rosewater syrup
Bring to the boil all the ingredients. Pour into a liquidizer and blend
to a puree. Pass through a fine sieve and churn in an ice cream
machine until smooth.
Ras al hahout Caramel
1tsp ras al hanout
Bring to the boil the water and sugar in a heavy-bottomed pan.
Cook until the caramel reaches a light dark brown colour.
Remove from the heat and carefully add the butter and the cream,
whisking all the time. Add the ras al hanout, and then pass the
sauce through a fine sieve.
Place a ring mould in the centre of the plate and add 4 tbsp’s of
preserved lemon cream. Sprinkle the top with dukkah and remove
the ring. Serve with cherry-rosewater sorbet and ras al hanout
OLIVE OIL- MARINATED STRAWBERRIES with PASSION FRUIT and LAVENDER CUSTARD
Cooking time: 8–10 minutes Preparation time: 15 minutes, plus 2–3 hours chilling and 20 minutes marinating
400g/14oz fresh strawberries, quartered
100ml/31⁄2 oz/scant 1⁄2 cup olive oil zest and juice of 1 lime
1 tbsp caster (super ne) sugar juice and seeds of 1 passion fruit
FOR THE LAVENDER AND PASSION FRUIT CUSTARD:
150ml/5 oz/2/3 cup double
150ml/5 oz/2/3 cup milk
1 tsp dried lavender owers 150ml/5 oz/2/3 cup orange juice juice and seeds of 3 passion fruit 6 egg yolks
1 tsp corn our (cornstarch) 125g/41⁄2oz/scant 2/3 cup caster
(super ne) sugar
To make the custard, in a medium saucepan, bring the cream, milk and dried lavender owers to the boil, then remove from the heat and set aside in the pan to infuse for at least 10 minutes.
In a separate small saucepan, bring the orange juice and passion fruit to the boil and reduce to a light syrup, about 2–3 minutes.
In a large bowl, whisk together the egg yolks, corn our (cornstarch), sugar and passion fruit syrup, until smooth, then pour into the infused cream mixture.
Place the saucepan back over
a low heat and cook, stirring continuously, until the mixture just coats the back of a spoon, about 3–4 minutes. Do not boil. As soon as the mixture begins to thicken, remove from the heat. Pass through a ne sieve (strainer) into a bowl, then chill in the refrigerator for at least 2–3 hours.
At least 20 minutes before serving, mix together the strawberries with the remaining ingredients in a large bowl and set aside to marinate.
To serve, half- ll 4 tall glasses with the passion fruit custard, top with the marinated.
Text: Charlotte von Proschwitz.