Abacería Molucas' Ideas

Textured Soy Meatballs

Ingredients (4pax):

  • 100 gr Texturised Soya Beans
  • 1/4 Onion
  • 1 Garlic Clove
  • Oregano
  • Parsley
  • Rosemary
  • Beetroot Powder
  • Cumin
  • Chipotle Salt
  • Paprika
  • Smoke powder
  • Vegetable Broth

Preparation:

  1. Soak the texturised soya in warm water for 20 minutes.
  2. 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.
  3. On the other side we mix the spices to taste, I always like to overdo it with texturised soya and in life in general.
  4. Chop some garlic and a little onion, otherwise neither life nor cooking make any sense.
  5. 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.
  6. Just point them in the frying pan and put them aside.
  7. 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:

  1. We invite a good group of friends over for dinner.
  2. Mix all the spices with the white wine and soy sauce and blend until smooth.
  3. Leave the meat to marinate in the sauce overnight.
  4. Preheat the oven to 150º.
  5. Place the meat for 2 hours in a container where it can stand together with the marinade.
  6. Cut the onion into thin slices and cover with water, add salt and set aside.
  7. Turn the meat over and leave for another 2 hours in the oven.
  8. Chop the coriander and set aside.
  9. Drain the water from the onion.
  10. Sauté the diced pineapple in a frying pan.
  11. Heat the tortillas in the oven.
  12. Arrange the corn tortillas and fill with the meat, lettuce and pineapple.
  13. Finish with the onion and coriander on top.

Morels with Quail Eggs

Ingredients (4pax):

  • 40 gr of Morels
  • 1 Small Glass of Red Wine (20ml)
  • 1 Bay Leaf
  • 3 Peppercorns
  • 1 Tablespoon of Dehydrated Onion
  • Smoked Salt
  • 1 tbsp Candied Ginger
  • Quail Eggs
  • Toasted Sesame Seeds

Preparation:

  1. Hydrate the morels for 40 minutes
  2. Put the drained morels in a pot, together with the wine, and cover with 2 fingers of water.
  3. Add the peppercorns, dehydrated onion, bay leaf and ginger. 
  4. Place over a medium heat until there is hardly any liquid left, paying attention to this moment when almost all the liquid evaporates.
  5. Lower the heat and stir frequently until just a small veil of juice covers the bottom of the pan.
  6. Set aside
  7. Griddle the eggs.
  8. Place the reduction on top of the egg and garnish to taste.

Vegetable and Cashew Curry

Ingredients (2pax):

  • 150 gr Brown Basmati
  • 1 Star Anise
  • 1 Cardamom
  • 1 Clove
  • 1 Bay Leaf
  • 100 gr Raw Cashew Nuts
  • 200 gr Vegetables (using what is available is always the best option)
  • 1 tbsp red curry
  • 1 Glass of Coconut Milk
  • Fresh Coriander

Preparation:

  1. 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.
  2. We then open the fridge in search of all the vegetables that have been waiting patiently in the fridge all weekend.
  3. We cut all the vegetables into similar sized squares while we preheat a frying pan.
  4. 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.
  5. Add the chopped vegetables and turn up the heat to brown them and thus enhance the flavour.
  6. We can also add a touch of EVOO to brown them well.
  7. 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.
  8. 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

Ingredientes:

  • 1 Gilt-Head Bream
  • Turmeric
  • Paprika
  • Garlic and Ginger
  • 1 Lime
  • 1  Cup of Basmati Rice
  • 2 Glasses of Vegetable Broth
  • 1 Tomato
  • 1 Chile de Arbol
  • 1 Plain Yoghurt
  • Olive Oil

Preparation:

  1. Clean the gilt-head bream well and cut into 2 cm thick slices.
  2. Mix a clove of garlic with a little ginger in a mortar and pestle, and add paprika and turmeric.
  3. Mix everything well with the gilt-head bream and leave to marinate in the fridge for at least 1 hour.
  4. Put the basmati rice in a pot with the vegetable stock and simmer for 12-13 minutes.
  5. While the rice is cooking, chop the tomato and sauté with a little more garlic and ginger.

Fake Quinoa Risotto with Mushrooms

Ingredients (4pax):

  • 1 Cup White Quinoa
  • 1 Cup Red Quinoa
  • 4 Cups Vegetable Broth
  • 1 Onion
  • 2 Cloves of Garlic
  • 10 gr Dried Boletus
  • 10 gr Dehydrated Black Trumpet 
  • 10 gr Dried Shiitake
  • Black Pepper
  • 1 tbsp Butter
  • Grated Parmesan Cheese
  • Olive Oil
  • Persian Blue Salt

Preparation:

  1. Wash the quinoa under the tap with plenty of water.
  2. Heat a pot with a splash of oil.
  3. Cut the onion into small pieces and chop the garlic.
  4. Add it to the pot and sauté for 5 minutes over a medium heat.
  5. Add the two quinoas and sauté for a couple of minutes more.
  6. Pour in the vegetable broth and turn up the heat until it starts to boil.
  7. Stir from time to time and lower the heat when it starts to boil and leave to cook for 12 minutes.
  8. Season to taste with salt and pepper and add the butter, Parmesan and mushrooms.
  9. Leave to cook for a further 5 minutes while stirring.
  10. 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:

  1. Heat a pot with plenty of water and a little salt.
  2. When the water in the pot is boiling, add the pasta and cook for 7-9 minutes.
  3. Heat a dash of oil in a frying pan with the garlic.
  4. 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.
  5. Add the white wine and let it evaporate over a medium heat.
  6. Add the basil to the mixture.
  7. Drain the pasta (without washing it).
  8. 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
  9. Cut 6 anchovy fillets into small pieces and add (optional).
  10. Serve garnished with a little parmesan or walnuts (we use both).

Penne Black Wheat with Mushrooms and Tomatoes

Ingredients (2pax):

  • 180 gr Penne Black Wheat
  • 50 gr Dehydrated Dried Tomato
  • 15 gr Dried Back Trumpet
  • 15 gr Dried Shiitake
  • 1 Clove of Garlic
  • 20 cl Water
  • Basil and oregano (to taste)
  • Oil
  • Salt
  • Parmesan (or chopped walnuts for the vegan option).

Preparation:

  1. Heat a pot with plenty of water and a little salt.
  2. Heat a dash of oil in a frying pan with the sliced garlic clove.
  3. Cut the tomato and mushrooms into small pieces; 
  4. Add 20 cl of water to rehydrate the mushrooms and tomato; leave over a medium heat.
  5.  When the water in the pot is boiling, add the pasta and cook for 7-9 minutes.
  6. Stir the tomatoes and mushrooms until they have the desired texture, but with a little juice remaining, and then add to the pasta.
  7. Add the oregano and basil to the sauce.
  8. Drain the pasta (without washing it).
  9. 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.
  10. Serve, garnishing with a little parmesan or walnuts (I do it with both).

Kerala-style fish

Ingredients:

  • 1 pc. Gilt-head Bream
  • 2 tbsp. Paprika
  • 1 tsp Turmeric
  • 2 garlic cloves
  • 20 gr Ginger
  • 1 Lime
  • 140 gr Basmati Rice
  • 1 Yoghurt
  • 2 tbsp Turmeric
  • 2 Garlic Cloves
  • 2 Tomatoes
  • 1 Chile de Arbol

Preparation:

  1. Cut the gilt-head bream into 3 cm wide slices.
  2. Mix the fish spices in a bowl with the lime juice and coat the fish well.
  3. Leave to marinate for 6 to 8 hours.
  4. Cook the basmati rice with vegetable stock and a little salt over a low heat for 12 minutes.
  5. For the curry, slice the tomato, garlic and chilli de arbol.
  6. Sauté everything together for 10 minutes
  7. Add the turmeric and fry for a further 3 minutes.
  8. Add the yoghurt.
  9. Bring to the boil and set aside.
  10. Heat oil in a frying pan
  11. Brown the fish on all sides until lightly browned and cooked on the inside.
  12. Plate the fish separately from the rice and the yoghurt curry.
  13. 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.