Abacería Molucas' Ideas
Textured Soy Meatballs
Preparation:
- Soak the texturised soya in warm water for 20 minutes.
- While we wait we prepare the mixture, on the one hand we beat the chickpea flour together with the almonds soaked overnight and a good splash of water until it is a homogeneous liquid without lumps.
- On the other side we mix the spices to taste, I always like to overdo it with texturised soya and in life in general.
- Chop some garlic and a little onion, otherwise neither life nor cooking make any sense.
- We mix all the ingredients together to make a dough with which we then make our balls, hence the Arabic name al-bonduqa. And from there, one by one, we put them into the frying pan after making them with a little flour that we have at home.
- Just point them in the frying pan and put them aside.
- Then with some of the onions cut before and some peppers we sauté everything together, a splash of wine and together with a good vegetable stock we will make the sauce that will thicken while our meatballs finish cooking.
Cochinita Molucas
Ingredients (4pax):
- 500 gr Pork Shoulder
- 1 tbsp Oregano
- 1 tbsp Thyme
- 1 tbsp Cajun spice
- 1 tbsp Smoked Paprika
- 10 ml Low Salt Soy Sauce
- 20 ml White Wine
- 4 gr Granulated Garlic
- 5 gr Ginger Powder
- 1 Red Onion 50 g Dried Vegetables
- 1 Bunch Fresh Coriander
- Corn Tortillas
- Lettuce
- ½ Pineapple
Preparation:
- We invite a good group of friends over for dinner.
- Mix all the spices with the white wine and soy sauce and blend until smooth.
- Leave the meat to marinate in the sauce overnight.
- Preheat the oven to 150º.
- Place the meat for 2 hours in a container where it can stand together with the marinade.
- Cut the onion into thin slices and cover with water, add salt and set aside.
- Turn the meat over and leave for another 2 hours in the oven.
- Chop the coriander and set aside.
- Drain the water from the onion.
- Sauté the diced pineapple in a frying pan.
- Heat the tortillas in the oven.
- Arrange the corn tortillas and fill with the meat, lettuce and pineapple.
- Finish with the onion and coriander on top.
Morels with Quail Eggs
Preparation:
- Hydrate the morels for 40 minutes
- Put the drained morels in a pot, together with the wine, and cover with 2 fingers of water.
- Add the peppercorns, dehydrated onion, bay leaf and ginger.
- Place over a medium heat until there is hardly any liquid left, paying attention to this moment when almost all the liquid evaporates.
- Lower the heat and stir frequently until just a small veil of juice covers the bottom of the pan.
- Set aside
- Griddle the eggs.
- Place the reduction on top of the egg and garnish to taste.
Vegetable and Cashew Curry
Preparation:
- On the one hand we cook a handful of basmati rice with a bit of grace adding a star anise, cardamom and a clove and bay leaf, starting like this, little will go wrong.
- We then open the fridge in search of all the vegetables that have been waiting patiently in the fridge all weekend.
- We cut all the vegetables into similar sized squares while we preheat a frying pan.
- In this frying pan add some raw cashew nuts and fry them carefully so that they roast evenly but without burning, better to roast them over a low heat than to get excited and burn them.
- Add the chopped vegetables and turn up the heat to brown them and thus enhance the flavour.
- We can also add a touch of EVOO to brown them well.
- When the vegetables begin to brown, add a spoonful or spoonfuls of red curry and stir in the frying pan to enhance the flavour and aromas, but be careful not to burn it.
- Just before the mixture becomes bitter with the spices, add a good splash of coconut milk (cream or vegetable milks of all kinds are equally valid) and let it all cook together for a couple of minutes, add salt to taste and that’s it.
Gilt-head bream Kerala
Preparation:
- Clean the gilt-head bream well and cut into 2 cm thick slices.
- Mix a clove of garlic with a little ginger in a mortar and pestle, and add paprika and turmeric.
- Mix everything well with the gilt-head bream and leave to marinate in the fridge for at least 1 hour.
- Put the basmati rice in a pot with the vegetable stock and simmer for 12-13 minutes.
- While the rice is cooking, chop the tomato and sauté with a little more garlic and ginger.
Fake Quinoa Risotto with Mushrooms
Preparation:
- Wash the quinoa under the tap with plenty of water.
- Heat a pot with a splash of oil.
- Cut the onion into small pieces and chop the garlic.
- Add it to the pot and sauté for 5 minutes over a medium heat.
- Add the two quinoas and sauté for a couple of minutes more.
- Pour in the vegetable broth and turn up the heat until it starts to boil.
- Stir from time to time and lower the heat when it starts to boil and leave to cook for 12 minutes.
- Season to taste with salt and pepper and add the butter, Parmesan and mushrooms.
- Leave to cook for a further 5 minutes while stirring.
- Serve, garnishing with a little more grated Parmesan and chives on top.
Mediterranean Spelt Fusilli
Ingredients (2pax):
- 250 gr Spelt Fusilli
- 50 gr Dehydrated Dried Tomato
- 20 gr Dried Black Olives
- 10gr Dried Green Pepper
- 10 gr Dehydrated Dried Red Pepper
- 5gr Basil Leaves
- 1 tbsp Granulated Garlic
- 1 Dash of White Wine
- EVOO
- Persian Blue Salt
- Anchovies (optional)
- Parmesan(optional)
- Chopped Walnuts
Preparation:
- Heat a pot with plenty of water and a little salt.
- When the water in the pot is boiling, add the pasta and cook for 7-9 minutes.
- Heat a dash of oil in a frying pan with the garlic.
- Cut the tomato into small pieces and add it to the pan when the garlic has been in the pan for 1 minute, along with the peppers and olives.
- Add the white wine and let it evaporate over a medium heat.
- Add the basil to the mixture.
- Drain the pasta (without washing it).
- In the same pot used to cook the pasta, pour the sauce and add the pasta; stir over low heat for 2 minutes, so that the pasta absorbs the tomato juices
- Cut 6 anchovy fillets into small pieces and add (optional).
- Serve garnished with a little parmesan or walnuts (we use both).
Penne Black Wheat with Mushrooms and Tomatoes
Preparation:
- Heat a pot with plenty of water and a little salt.
- Heat a dash of oil in a frying pan with the sliced garlic clove.
- Cut the tomato and mushrooms into small pieces;
- Add 20 cl of water to rehydrate the mushrooms and tomato; leave over a medium heat.
- When the water in the pot is boiling, add the pasta and cook for 7-9 minutes.
- Stir the tomatoes and mushrooms until they have the desired texture, but with a little juice remaining, and then add to the pasta.
- Add the oregano and basil to the sauce.
- Drain the pasta (without washing it).
- In the same pot used to cook the pasta, pour the sauce and add the pasta; stir over low heat for 2 minutes, so that the pasta absorbs the tomato juices.
- Serve, garnishing with a little parmesan or walnuts (I do it with both).
Kerala-style fish
Preparation:
- Cut the gilt-head bream into 3 cm wide slices.
- Mix the fish spices in a bowl with the lime juice and coat the fish well.
- Leave to marinate for 6 to 8 hours.
- Cook the basmati rice with vegetable stock and a little salt over a low heat for 12 minutes.
- For the curry, slice the tomato, garlic and chilli de arbol.
- Sauté everything together for 10 minutes
- Add the turmeric and fry for a further 3 minutes.
- Add the yoghurt.
- Bring to the boil and set aside.
- Heat oil in a frying pan
- Brown the fish on all sides until lightly browned and cooked on the inside.
- Plate the fish separately from the rice and the yoghurt curry.
- Serve with a sprinkling of fresh coriander.
Chicken Kurma
Ingredients:
- 1 Cup Cashew Nuts
- 200 ml Coconut Milk Oil
- Oil
- 1 tbsp. Mustard Seeds
- 1 Cinnamon Stick
- 6 Cardamom Cloves
- 4 Cloves
- 1 Star Anise, shredded
- 3-4 Curry Leaves
- 2 medium Onions, chopped
- 1 tbsp. Garlic Powder
- 1 tbsp. Ginger Powder
- 1 Green Chilli Pepper, cut lengthwise
- 1 tbsp. Cumin Powder
- 1 tbsp. Coriander Powder
- 1 tbsp. Turmeric Powder
- Black pepper, grinded
- 2 Chicken Breasts, diced
- 1 cup Yoghurt
- 1 tbsp. salt
Preparation:
1.Grind the cashew nuts in a mortar and pestle, together with a little coconut milk, to a fine paste.
2.Heat a large frying pan over medium heat. When hot, add a few drops of oil. When hot, add the mustard seeds.
3.When they start to pop, add the cinnamon, cardamom, cloves, star anise and curry leaves. Sauté for 1-2 minutes, stirring constantly.
4.Add the onion, ginger, garlic, green chilli, cumin, coriander, turmeric and pepper. Mix until the onion is coated with the spices. Sauté for 2-3 min. stirring constantly.
5.Add the chicken, yoghurt, cashew paste. Mix and cover. Cook for 5 min. until the chicken begins to release its juices. Then stir, cover and cook for another 2-3 min.
6.Add the rest of the coconut milk and stir. When it starts to boil, stir again and adjust the salt. The recipe is ready.
7.Serve and garnish with coriander leaves.
