Unique seafood dishes perfect for the Lenten Season were the showcase of the recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.
Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.
Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.
The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.
For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
Scallops and Black Ink Risotto
Classic (10 servings)
Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
300 grams White onion Julienned
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock
Slice onions into julienne, chop dried tomato and asparagus into brunoise.
Saute the onions first until it caramelizes. Add the asparagus and dried tomato,
and continue to saute. Add the rice, saute for a while. Add stock covering the rice.
Continue stirring the risotto. If you need more stock add stock.
Add parmesan cheese and a little cream. Continue stirring the risotto until the rice is al dente.
Parmesan Chips (1 serving)
10 grams Parmesan
Grate parmesan. Put parmesan on a silpat baked for around 2 mins at 160C. Remove when crispy, set aside.
Scallops
100 grams Scallops
x grams Salt
Season scallops with salt and sear. Transfer into tray and put in the oven at 180’c for 2 minutes.
Plating:(1 serving)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin
Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.
Traditional Pulpo a la Gallega
(10 servings)
Octopus
2500 grams Octopus
Salt & pepper
2000 grams Potatoes
Paprika Sweet and Spicy
Extravirgin Olive Oil
Dip octopus twice in boiling water. Boil for 1 hour. Drain and cut tentacles.
Season with salt and pepper.
Peel and slice potatoes. Boil potatoes using the same water for the octopus.
In a plate put the potatoes and put the octopus on top. Drizzle with olive oil and sprinkle with paprika.
Serve.
Modern Pulpo a la Galleg
(10 servings)
Octopus
2500 grams Octopus
x grams salt
Elaboration:
Dip octopus twice in boiling water. Boil for 1 hour. Drain and cut tentacles.
Season with salt and pepper. Sear both sides in high heat.
Crispy Paprika (10 pax)
5 grams Paprika
75 grams Breadcrumbs
25 ml Olive Oil
Elaboration:
Saute paprika in olive oil. Add breadcrumbs and incorporate well. Remove from heat keep stirring
and add more paprika.
Potato Foam (25 pax)
750 grams Potato
3 pcs Eggs Whites only
1 g Xantana
150 ml Water From used to boil the potato.
150 ml Olive oil Extra Virgin
Elaboration:
Boil potatoes. When cooked strain and add 3 eggwhites and 1 of xantana. Add potato stock.
Add olive oil. Transfer to a chiffon. Use 2 charges.
Plating:
Put foam on plate then put the octopus on top of the foam. Sprinkle with sweet and spicy paprika.
Drizzle with oil, salt and crispy paprika. Top with micros and smoke using a smoke gun.
Bakalao al Pil Pil con Pipperada
(5 servings)
Bakalao
1 kg Cod
50 grams Garlic
300 ml Olive Oil
Piperada
500 g White Onion Julienned
250 g Red Bellpepper Julienned
250 g Green Bellpepper Julienned
150 g Tomatoes Concasse
25 g Garlic Sleeves
Soak the bakalao atleast 24 hours to let the salt out.
Cut fish to desired size. Put in a pan and add olive oil enough to cover the fish.
Cook in low heat. Appoximately 10 to 15 mins.
When fish is cooked take out in the pan and let the oil cool down.
Make an emulsion of the sauce by mixing the sauce with whisk.
For the piperada:
Cut the white onion, red and green bellpeppers in julienne. Cut the garlic in sleeves.
Blanche the tomatoes and make into concasse.
Saute garlic then onions. When onions are almost caramelized add the bellpeppers.
15 minutes before bellpeppers are cooked add the tomatoes.
Saute until they get very soft. Season with salt and pepper. Cook the vegetables until
they are like caramelized onions. Take out from heat and cool down.
To plate, place the sauce at the bottom of the plate. And put the fish on top of the sauce.
Serve piperada on the side.
