Lucas’s Recipe Corner - Part 3

Toast of Majorcan Mushrooms (serves 4 people)
Available in our Bistrot Restaurant

Ingredients

· 4 slices Majorcan bread
· 300g Majorcan cheese
· 8 oven roasted tomatoes
· 600g mushrooms of the island*
· Fresh rosemary twigs
· 200ml fresh cream
· 2 cloves garlic
· Olive oil extra virgin
· Salt & black pepper

For the roasted tomatoes: Cut the tomato into segments, place on an oven proof plate and sprinkle with a little sugar and salt. Bake in the oven at 100º for approximately one hour. Put to one side.

For the sauce: Cut the Majorcan cheese into cubes and in a blender mix with the cream. Slowly warm the resulting sauce over a Bain Mari, until achieving the consistency desired. Put to one side.

Procedure: Lightly toast the slices of bread with a drizzle of olive oil, and put to one side. Fry the mushrooms in olive oil, with a sprig of rosemary and crushed garlic. Season to taste with salt and pepper.
Layer the mushrooms on the toasted bread with the baked tomatoes, spoon the cheese sauce over the top and finish with a sprig of fresh rosemary.

*Suggested Mallorca mushrooms: Tofona, Colmenilla, Murgolla, Oreja de liebre black or white, Taronja, or Robellón. This last is not native of the island but an excellent choice.

Lucas’s Recipe Corner - Part 2

Crunchy Thai Salad

Salad

Handful of Runner beans

1 Carrot

1/4 Red cabbage

1/4 Chinese White cabbage

60g Peanuts

60g Wasabi peas

15 sheets Wan Tan wrappers

Salad dressing
2 Tbsp. lemon juice

5 Tbsp. soy sauce

1 Tbsp. Sesame oil

1 Tsp. ginger

1 clove fresh garlic, pressed or minced

1 Tbsp sunflower oil

2 pinches of sugar

Preparation:

First make the dressing by mixing all salad dressing ingredients together in the bowl.
Slice the green beans, carrots then cut the slices in half and shred the cabbages, Place in a salad bowl.
Cut the wan tam in slices and fry at 180 degrees for 3 mins. Set aside.
Chop the peanuts and toast them.
Mix the vegetables, peanuts and wasabi peas in a bowl, pour the dressing over and toss well.
Place the fried wan tan in a dish and serve on top of the salad.
Decorate with bean sprouts and sweet chilli sauce.

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