Lobster and Coconut Cappuccino

· 1 litre Fish stock
· 2 Lobster heads
· 3 Lemon grass sticks(chopped) l 4 Carrots (chopped) l 2 Leeks (chopped) l 1 Celery sticks (chopped)
· 2 Garlic cloves
· 4 Ripe tomatoes
· 1Tsp Tomato paste
· 1/2 litre Cream l 1/2 litre Coconut milk
· 1dl. Olive oil
· Seasoning

Place the carrots, leeks, celery and garlic in a saucepan with a little olive oil and sweat gently, without colour for about 10 minutes.
Add the lobster heads and crush them slightly.
Add tomatoes, tomato paste and the fish stock and bring to the boil.
Reduce the fish stock by half, add the cream and coconut milk and cook and reduce for about 10 minutes. Place the ingredients into a liquidizer and blend for 30 seconds then pass through a fine sieve and season.

Using a hand held blender, whisk the soup to a light foam and pour into soup bowls with some lobster meat and a big spoon of Caviar (whenever possible).

Moroccan lamb tagine

· 1 onion, finely chopped l 3 garlic cloves, crushed
· 2 tbsp olive oil
· 1 tsp. chopped ginger l 1 1/2 preserved lemons chopped
· 1 pinch of saffron
· 6 chopped tomatoes
· 200 ml chicken stock
· 3 tbsp chermoula
· 15 black olives chopped
· 1 tsp. ground cumin
· 1 tsp. ground coriander seeds
· 1 tsp. paprika
· 2 tbsp chopped coriander
· 1 tbsp chopped mint
· 4 lamb fillets ( cut into 2 pieces )

Heat the oil in a heavy bottomed saucepan. add the onion and fry gently add garlic, ginger and saffron. Stir well and mix the spices thoroughly. Add tomatoes chicken stock. Lower the heat and cook slowly for 1 hour. the sauce should have thickened and intensified in flavour.

Add chopped lemons, black olives, chermoula and cook out for 5 or 6 minutes.
Season and pan fry lamb fillets until crisp and pink inside. Remove the sauce from the heat. Add lamb pieces chopped mint and coriander stir and season to taste.

Preserved lemons l 10 lemons (quartered) l 1-2 l water
· 275 g salt
Boil water and salt. Remove from the heat, when chilled pour over lemons and store for at least 2-3 months

· 1 bunch fresh coriander
· 1 bunch parsley
· 2 garlic cloves
· 1 tsp. ground cumin
· 1 tsp. ground coriander seeds
· 1 tsp. paprika
· 1 grated lemon zest
· juice of 2 lemons
· 3 tbsp good olive oil

Place all the ingredients in a food processor and blend to a puree.

Cous Cous
· 160 g cous cous
· 160 ml chicken stock
· 1 tbsp olive oil
· 25 g butter
· 50 g chopped onion
· 50 g red pepper
· chopped parsley
· coriander
· mint
· seasoning

Boil chicken stock and remove from the heat. Add cous cous and cover. Leave to swell for 3-5 minutes. Stir in the remaining ingredients with a fork and season to taste.

Warm chocolate mousse
· 200 g chocolate
· 150 g cream
· 4 egg whites
· 2 tbsp grand Marnier

Melt chocolate with the cream, lightly whisk the egg whites. Add to chocolate mixture and add grand Marnier. Pour into a 1/2 l. Soda siphon charge with gas and place in a Bain Marie of warm water for 10-12 minutes

Orange and passion fruit jelly
· 100 ml freshly squeezed orange juice
· 350 ml passion fruit juice
· 250 ml sugar syrup
· 4 leaves of gelatine
· 4 tbsp grand marnier

Soften the gelatine in cold water then squeeze dry. Bring the sugar syrup to the boil. Remove from the heat and whisk until the gelatine has dissolved. Whisk in the juices and grand mariner. Pour into tall glasses, half filling to allow room for the mousse. set in the fridge for at least 6 hours. l To serve:
Remove the glasses from the fridge and fill them with the warm chocolate foam/mousse. Serve immediately.

Marc Fosh is the Michelin Star chef at Read's Hotel in Santa Maria any questions for Marc can be e-mailed to us at the Bulletin editorial@majorcadailybulletin.es


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