Spring Recipes with a Thai Touch from Iniala Beach House

Spring Recipes with a Thai Touch from Iniala Beach House

 

 

 

 

With the Spring season around the corner, Chef Eneko Atxa from Aziamendi restaurant, Iniala Beach House in Thailand, prepared exclusive recipes with a Thai touch celebrating the Spring theme. Please see below;

Morning Glory Ravioli

 

 

 

For the pasta:

40 gr AP Flour

40 gr Bread Flour

55 mL Water

Mix all the ingredients by hand, kneading to make a smooth dough. Wrap and store in the fridge.

For the Filling:

400 gr Morning Glory

3 Cloves Garlic

3 Thai Chili

Olive Oil

Heat a rondeau and cook the chopped garlic and chopped Thai chili in the olive oil. When starting to get brown, add the morning glory leaves and cook quickly until soft and tender. Quickly pour into a hotel pan over ice to cool quickly. Chop finely, remove any excess water and store in a piping bag.

For the Sauce:

100 gr Vegetarian Oyster Sauce

50 gr Soy Sauce

50 gr Vegetable Stock

25 gr Brown Sugar

Bring all the items up to a boil. Add resource to thicken, strain and reserve.

Final Presentation:

Roll out the pasta dough until the gluten has been developed and then roll until very thin. Cut into 6cm circles. Place a small amount of filling in the center of the dough and make the form of a ravioli, sealing with water. Boil 3 pieces of ravioli in salted water for 3 minutes. Strain and place on top of a brush of sauce on a rectangle plate. Garnish with garlic chips, Thai chili, and flowers.

Avocado Pit

 

 

 

 

 

 

 

 

 

 

 

500 g Fresh Avocado

15 g Lemon Juice

5 g Tabasco

Salt

Pepper

Chili Powder

Mix all ingredients in a blender until smooth and season to taste. Pass through a fine chinois and place into molds in the shape of an avocado pit. Freeze.

Cocoa Butter

Brown Coloring

Yellow Dok Kem

Melt the cocoa butter and mix with brown coloring. When room temperature, dip the frozen avocado puree to coat and let cool. Defrost in the chiller and plate with avocado skin, shaved avocado and yellow dok kem.

Egg Flan with Thai Flavors (6 pax)

 

 

 

 

 

 

 

 

 

 

Caramelized Pecans:

300 g Pecans

500 g Water

500 g Sugar

Boil the sugar and water to make a syrup. Add the pecans and boil for 10 minutes. Strain and place on a silpat to dry. Fry at 190̊C until golden brown. Store in a cool, dry place.

Cocoa Butter:

400 g Cocoa Butter

0.2 g Orange Coloring

Pumpkin Cream:

300 g Pumpkin

150 g Milk

50 g Cream

1 Vanilla Bean

10 g Dark Brown Sugar

Peel the pumpkin and dice into small pieces. Put all ingredients into a small pot and cook slowly until all the liquid is absorbed. Puree in a blender, strain through a chinois and cool down.

Egg Cream:

125 g Sugar

500 g Milk

6 Egg Yolks

200 g Pumpkin Cream

0.5g Xanthan Gum

Heat the milk. Mix the egg yolks and the sugar with a whisk and slowly temper in the hot milk. Return to a low heat on an induction burner and cook until thick and frothy, to nappe. Immediately strain through a fine chinois over ice. Stir constantly while cooling. When cold, mix in pumpkin cream and xantham gum and fill the Duosil H egg molds. Freeze, unmold and store in the freezer. One at a time, poke with a skewer and carefully dip into the cocoa butter, spinning 3 times.

Toffee:

100 g Sugar

55 g Glucose

250 g Cream

45 g Butter

Caramelize the sugar and glucose together until reaching a blonde caramel. Add the hot cream and boil without stopping to stir. Cook until 122̊C. Keep room temperature and store in a squeeze bottle.