Chef Miguel de Alba
Chef Miguel de Alba of the iconic Alba Restorante Español recently regaled guests with his own take on traditional Spanish cuisine as guest chef of The Maya Kitchen. Chef Miguel explained that he wanted his creations to still be exceptionally delicious and true to its original form, yet be more easier to prepare.
He demonstrated the following dishes: Jamon con Mangga y Arugula (Homemade Spanish Cured Ham with Mango and Arugula Leaves); Croquetas de Bacalao (Salted Codfish Croquettes); Fabada Asturiana (White Beans with Chorizo, Jamon and Black Sausage); Lapu-lapu en Salsa Verde (Lapu-lapu Fillet in Light Green Sauce); Paella de Cordero (Lamb Paella) and Tarta de Limon con Quezo (Lemon Ricotta Squares). Below are photos and a recipe from his cooking demo.
Here is the recipe for Tarta de Limon con Quezo:
Tarta De Limon con Quezo (Lemon Ricotta Squares)
Ingredients:
1 ¾ cups (220 g), Plain flour
1 teaspoon, Baking powder
180 grams, Unsalted butter
210 grams, Sugar
4 pieces, Eggs
200 grams, Cream cheese
350 grams, Ricotta cheese
150 ml, Cream
1 Teaspoon, Lemon rind
¾ cup (185 ml), Lemon juice
Icing sugar, for dusting
Procedure:
Preheat the oven to moderate 3500 F. Lightly grease an 8×12 inch pan and line with baking paper, hanging over the two long sides. Place the flour, baking powder, butter and 100 g of the sugar in a food processor and process in short burst until the mixture comes together in a ball. Add 1 egg and process until combined.
Press the mixture into the tin. Bake for 25-30 minutes. Remove from the oven. Reduce the oven to slow 3000 F.Place the cream cheese, ricotta, cream, lemon rind and juice, remaining sugar, and remaining eggs in the cleaned food processor and combined for a few seconds. Pour onto the pastry base and bake for 25-30 minutes- the slice will still have slight wobble at this stage. Cool slightly, then refrigerate for 2 hours to firm. Cut into pieces. Dust with the icing sugar and serve. Makes 15 pieces.
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