recipes

Tuesday, September 19, 2017

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?

Wednesday, September 13, 2017

Mallorcan Gold



 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 CrespĂ­” 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 CrespĂ­” 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.