recipes

Wednesday, June 19, 2013

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

Thursday, June 6, 2013

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 strawberries before hulling them. Dip whole strawberries into melted dark chocolate and set aside until firm, then serve as a tasty canapé with Pink Champagne!

Tuesday, June 4, 2013

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,