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"Rose Water braised Pork Belly, Baked in Puff Pastry with a Honey and Rose Water Glaze"

Cinnamon girl asked me to play chopped!

and she just gave me the ingredients below to create my own recipe…(Chopped style)

RECIPE (for #Chopped  style mystery box)

INGREDIENTS

-Pork belly

-Ground coriander

-Rose water

-Puff Pastry

Method

Score the pork belly with a knife on the fat side. season with salt and pink pepper. sear the pork in a hot pan on all sides. Transfer to a pyrex tray, add 1/2 chopped onion, a cinnamon stick, water to cover 1 1/2 glasses of Gewürztraminer wine, a generous pinch of brown sugar, a pinch of coriander powder, 1 1/2 Tbsp of honey and 1/2 glass of rose water.  Put the pork and the braising liquid in the oven and braise at 200C until tender. when ready remove from oven and cool the meat down. Roll out the puff pastry, put the pork in the middle. strain the cooked onions from the braising liquid, thicken some of the braising liquid with a little corn starch, add the cooked onions to the thickened braising liquid, add a splash of fresh rose water. spoon some of the thickened onion mixture on top of the pork. wrap the puff pastry around the pork and brush with egg yolk. bake in a hot oven for 12 to 14 minutes.

To finish  

Mix 1 Tbsp of honey with 2 Tbsp of rose water. When the pastry comes out of the oven and is still hot brush with the honey rosewater mixture. cut the pastry in half. Put the pastry onto a plate with one piece leaning against the other. Decorate the plate with rose petals, pink pepper corns, Coriander leaves, some pieces of cinnamon stick and a drizzle of honey.

A Note from the Chef

"Dear Cinnamon Girl… I have not tested the recipe yet but I feel quite confident that it will work"

FOOD-GUY

It’s Really great to be back at the almyra. I miss Japan and my family in Japan of course, but the warm reception I have received in Cyprus has been really fantastic! I look forward to spending 3 months in Japan in the winter time. In the mean time thank you so much to all my friends in Cyprus and all my friends form the UK who visit Cyprus. Its been a fantastic summer. We have a lot of exiting new F&B concepts that are coming up. Thank you again for all the support from the local media, the media in Europe and also all my friends that visit the hotel.

All the best FOOD-GUY

http://www.thanoshotels.com

HEALTHY FOOD…A BOTTOMLESS PIT?

 

ONE  +  ONE  =   TEN?    (FOOD-SYNERGY) 

In recent years much scientific evidence points towards the fact that certain components in the foods we eat such as minerals, vitamins and phytochemicals, fiber, and fats interact with each other to give our bodies extra disease protection and a higher level of health. This new nutritional concept is called food synergy. As a result of various research10 Synergy Super Foods have come to light. The magic 10 have all sorts of synergistic potential going for them.

Before I go further, for those who are not sure exactly what is the meaning of synergy.

SYNERGY: Is the interaction of multiple elements in a system to produce an effect different from or greater than the sum of their individual effects. The term synergy comes from the Greek word synergia συνέργια from synergos, meaning “working together”.

To explain synergy in my own words I would say that the outcome is worth more than the sum of the components.

Food Synergy components:

1.WHOLE GRAINS



2.VEGETABLES

3.NUTS



4.GREEN TEA



5.FISH



6.TOMATOES



7.CITRUS



8.FLAXSEED



9.LOW-FAT DIARY



10.OLIVE OIL

I base my whole cuisine on Synergy. My cuisine is based on a fusion of Japanese & Greek cuisine. In a broader sense my cuisine brings together Mediterranean and Asian cooking. If you do just a little research you will discover that so much has been written to confirm that the two healthiest cuisines of the world happen to be Mediterranean and Japanese. The Synergistic effects within the marriage of these two healthy cuisines still have many mysteries yet to be discovered.  

There are all types of food synergy, from different nutrients that are found together in the same whole food, to nutrients in different foods that work better together, to the synergy in certain dietary patterns.

Recent nutrition research reveals these food synergy combinations:

-Research revealed that the combination of tomato and broccoli was more effective at slowing prostate tumor growth than either was alone.

 

-Apples with the peel on. It turns out that the bulk of an apple’s anticancer properties are hidden in the peel. The phytochemicals in the apple flesh seem to work best with the phytochemicals in the peel to reduce the risk of cancer.

 

-Cooked tomatoes with the peel on, along with olive oil. Ninety-eight percent of the flavonols (powerful phytochemicals) in tomatoes is found in the tomato skin, along with great amounts of two carotenoids. Absorption of these key nutrients is much greater when the tomatoes are cooked and when you eat some smart fat (like olive oil) along with the cooked tomatoes.

 

-Cruciferous vegetables are of the family brassicaceae, also called Cruciferae, these vegetables such as cauliflower, cabbage, cress, bock choy and broccoli.

 

Two phytochemicals naturally found in cruciferous vegetables (cambene and indole 3-carbinol) were more active when combined, according to research that tested the compounds alone and together in rats. The researchers found that the two compounds were able to protect the rats against liver cancer much better together. Both cambene and indole 3-carbinol are known to activate important detoxification enzymes that help the body eliminate carcinogens before they harm our genes. Foods rich in cambene include Brussels sprouts and certain varieties of broccoli. And all cruciferous veggies are rich in indole 3-carbinol.

 

CONCLUSION

A low fat and low carb diet is not a bad thing at all for sure, nevertheless a bit old school perhaps. Never forget that nutrition and healthy food as a subject is bottomless pit of a subject. Every year new research, new ideas and opinions will always emerge. To keep savvy one will have to keep up with the newest data and that’s just about all one can do.

FOOD-GUY

 

FOOD-GUY 
"GREEN TEA OPERA CAKE"…The making of…
Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 
The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 
-The cake is made with layers of almond praline and green tea butter cream.
-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.
-The sphere is then filled with passion fruit sauce.
-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.
-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 
-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.
-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 
FOOD-GUY 
 
 
 
Zoom Info
FOOD-GUY 
"GREEN TEA OPERA CAKE"…The making of…
Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 
The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 
-The cake is made with layers of almond praline and green tea butter cream.
-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.
-The sphere is then filled with passion fruit sauce.
-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.
-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 
-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.
-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 
FOOD-GUY 
 
 
 
Zoom Info
FOOD-GUY 
"GREEN TEA OPERA CAKE"…The making of…
Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 
The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 
-The cake is made with layers of almond praline and green tea butter cream.
-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.
-The sphere is then filled with passion fruit sauce.
-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.
-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 
-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.
-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 
FOOD-GUY 
 
 
 
Zoom Info
FOOD-GUY 
"GREEN TEA OPERA CAKE"…The making of…
Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 
The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 
-The cake is made with layers of almond praline and green tea butter cream.
-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.
-The sphere is then filled with passion fruit sauce.
-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.
-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 
-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.
-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 
FOOD-GUY 
 
 
 
Zoom Info
FOOD-GUY 
"GREEN TEA OPERA CAKE"…The making of…
Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 
The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 
-The cake is made with layers of almond praline and green tea butter cream.
-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.
-The sphere is then filled with passion fruit sauce.
-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.
-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 
-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.
-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 
FOOD-GUY 
 
 
 
Zoom Info
FOOD-GUY 
"GREEN TEA OPERA CAKE"…The making of…
Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 
The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 
-The cake is made with layers of almond praline and green tea butter cream.
-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.
-The sphere is then filled with passion fruit sauce.
-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.
-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 
-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.
-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 
FOOD-GUY 
 
 
 
Zoom Info
FOOD-GUY 
"GREEN TEA OPERA CAKE"…The making of…
Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 
The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 
-The cake is made with layers of almond praline and green tea butter cream.
-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.
-The sphere is then filled with passion fruit sauce.
-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.
-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 
-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.
-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 
FOOD-GUY 
 
 
 
Zoom Info
FOOD-GUY 
"GREEN TEA OPERA CAKE"…The making of…
Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 
The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 
-The cake is made with layers of almond praline and green tea butter cream.
-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.
-The sphere is then filled with passion fruit sauce.
-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.
-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 
-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.
-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 
FOOD-GUY 
 
 
 
Zoom Info
FOOD-GUY 
"GREEN TEA OPERA CAKE"…The making of…
Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 
The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 
-The cake is made with layers of almond praline and green tea butter cream.
-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.
-The sphere is then filled with passion fruit sauce.
-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.
-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 
-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.
-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 
FOOD-GUY 
 
 
 
Zoom Info
FOOD-GUY 
"GREEN TEA OPERA CAKE"…The making of…
Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 
The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 
-The cake is made with layers of almond praline and green tea butter cream.
-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.
-The sphere is then filled with passion fruit sauce.
-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.
-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 
-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.
-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 
FOOD-GUY 
 
 
 
Zoom Info

FOOD-GUY 

"GREEN TEA OPERA CAKE"…The making of…

Here is a more detailed story of the dessert we made for THE BLACK TABLE at Almyra Notios restaurant last night. 

The dessert is called “Green Tea Opera, Passion Chocolate Sphere and Yuzu Espuma” 

-The cake is made with layers of almond praline and green tea butter cream.

-The chocolate sphere is made by painting the chocolate into a mould. first we make 1/2 sphere shape and then stick 2 pieces together.

-The sphere is then filled with passion fruit sauce.

-Finally the sphere is melted with a torch in front of the guests at the table to release the sauce.

-Espuma is a technique discovered by Chef Ferran Adria (Pioneer of molecular gastronomy) from El Bulli restaurant in Spain. 

-To make espuma we put the yuzu cream (set with Gelatine) into a canister equipped with N2O cartridge. By pumping the gas into the cream we make an espuma as light as a cloud.

-The espuma is flavoured with yuzu. Yuzu is a Japanese Citrus fruit (Citron in English) that has an amazing fragrance. It tastes a bit like lemon but is much more aromatic. 

FOOD-GUY 

 

 

 

FOOD-GUY
at the almyra Hotel in Paphos
George Kassianos made an amazing Cocktail with Zambartas Rose, Grapefruit Juice, Vodka, fresh lime (and I’ll keep the rest a secret) anyway it was amazing 
Zoom Info
Camera
Samsung GT-I9105P
ISO
125
Aperture
f/2.6484
Exposure
1/25th
Focal Length
3mm

FOOD-GUY

at the almyra Hotel in Paphos

George Kassianos made an amazing Cocktail with Zambartas Rose, Grapefruit Juice, Vodka, fresh lime (and I’ll keep the rest a secret) anyway it was amazing 

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