Chichen Itza Yucatan Mexico

A big 'must do and see' on everyone's list has to be Chichen Itza. One of the Wonders of the World. The Mayan Pyramids are shrouded in mystery and pilgrimed by thousands of visitors every year.

According to the Mayan Calender the world doesn't end, but the Mayan Calender does, in the year 2012. Which is this year. Nice. What are they going to do with all the out of date calenders, I wonder.

When booking your tour you can pay anything from $50 to $150, so shop around. We paid $50 and got a wonderfully comfortable Coach, with a fun tour guide and we also stopped at Balankanche Cave, which is amazingly beautiful and feels very spiritual. A Mayan girl showed us how to make corn tortillas from scratch and you get a glimpse of how Mayan people still live in Yucatan in harmony with nature so close yet so far from  modern life.

Lunch is also included as is the obligatory trying to get you to buy their expensive souvenirs at the shop that  is more expensive then everywhere else. But I'll let that one go, because we got to taste lots of Tequila while we were there.

Finally arrived at Chichen Itza, make sure you have a sun hat and are lotioned up high factor. There is a lot of open space and it gets very hot when the sun is out.

In and around the grounds are lots of souvenir vendors and it's fun bartering with them. The moment the tourists start to leave everything gets suddenly very very cheap. You may find yourself with bags full of strange little carvings that will weigh heavy in your suitcase, but they did only cost you a couple of dollars! Well... I did.

Crab House Restaurant Cancun

My colleagues keep talking about this Crab House Place and how nice it is meant to be, so I went to see for myself.

Located right opposite the Casamagna Marriott Hotel by the Nichupte Lagoon, this makes a perfect alternative once you've run out of Restaurants in your Hotel.
If like me, you love Seafood, what better place to eat it, then overlooking a Lagoon.
Jesus my waiter tells me that in the evening the Crocodiles come to the little Marina right in front looking for food.
I suggested maybe they would like some tourists, but he insisted they like chicken better.

Once seated comfortably on the terrace, another waiter brings a large platter with fresh seafood. The catch of the day he calls it. On it there is a huge Lobster tail, some filleted fish, large Shrimps and various Crab Claws. 

Stone Crab is the local speciality here, always fresh, never frozen I'm being told, and it comes in 3 sizes and highly recommended.

The waiter explains that the Club House Seafood Platter for 2 can also be done for one. Well he must have read my mind!

Grilled Fish (on the right), cracked Stone Crab (right in front), Alaskan Crab Claws (the long ones on top), grilled Lobster tail meat (on the left) and Butterflied Shrimp (top right) served with some Rice and steamed Veggies as well as Garlic Butter and uhm Butter.
Then Jesus read my mind again and brought me some fresh Habanero Sauce and Lime Wedges.

Once I finished I wanted to start again from the beginning.

I will come again. Just have to save up some dollars. You guessed correctly, it wasn't cheap. But worth every penny especially with the excellent attention to detail and friendly banter from the Waiters. This is a restaurant where you are made to feel like you are having a wonderful time as well as eating wonderful food and admiring a great view.

Here is their website in case you are salivating now: 

Crab House Cancun

Marriott Casamagna Cancun

This review is not so much about the Casamagna Hotel, but actually it is about the Breakfast Buffet in it's La Capilla Restaurant. I have probably mentioned this a few times when I talked about where the inspiration for some of my Mexican dishes came from. Well, this is the place.

This morning they had Cochinita de Pibil on the Mexican Corner along with Tortilla Soup and the usual Mexican Hot Chocolate. There were also Chimichangas with Potatoes and Chorizo, Quesadillas, Refried Beans of course and multicoloured Tortilla Chips. Churros and local cakes and sweet delicacies can be found in the Bread Corner.

I have recreated the Cochinita de Pibil already, so not much new inspiration for me today.
Here is my recipe, if you would like to know more: Cochinita de Pibil

For tomorrow I hope they will have my favourite Chicharonnes en salsa verde. A dish I haven't yet managed to recreate due to lack of ingredients. We just don't have Tomatillos in the UK. But watch this space.
What I like most about this Breakfast Buffet, is that everyday you'll find something new and different. If you are Mexican you are probably laughing at me now, thinking how normal all these things are. For a food loving European girl like me, it's all very fascinating.

Did I mention that they also have an omelette station, Bacon and Eggs, Fruit and Cereal,  Breads and Cold Cuts, and they even have a Japanese Corner with Sushi and Miso Soup. It's kinda hard not to love it.

Ok, I will just say that the beach in Cancun is very lovely as well and has the most amazing colour blue Water. There have been reports of Shark Attacks here, so I don't recommend swimming far from the shore. Just to keep the balance, the Lagoon on the opposite side of the strip harbours Crocodiles. Lovely.

Doesn't that just make you want to order a bucket of Coronas!

Should  you wish to go and visit this Hotel with it's delicious Breakfast here is a link to their website:

Casamagna Resort Marriott Cancun

Sheila's Lemon Cheesecake

It's Sheila's Birthday Garden Party and I am making a cake. Sheila said she likes Lemon.

The best way for Lemon in a cake for me is Lemon Cheesecake. I took a tried and tested Recipe and added some Sheila extra lemony factor.

You'll see!

Ingredients:

12 Digestive Biscuits

90g Butter

1x 400ml tin sweetened Condensed Milk

1x 300g tub Philadelphia Cream Cheese

1 Jar good Quality Lemon Curd (avoid the cheap ones, they have undesirable ingredients added)

2 Lemons, zest and juice

3 leaves Gelatine, cut into small pieces and soaked in a little water and lemon juice (this part is optional, but I had to transport the cake to Sheila's house, so I wanted a little extra hold)

1x 8 inch loose bottom cake tin

Break the biscuits into a bowl and crush them with a wooden implement. I used a cocktail muddling stick, but a rolling pin will do the trick.

Melt the Butter and mix it with the crushed Digestives.

Press this into the Cake tin to form an even layer at the base, Chill for an hour while making the cheese filling.

To make the filling place the Cream Cheese and Condensed Milk into a bowl and whisk using and electric mixer until there are no more lumps. Squeeze in the Lemon juice (don't forget to zest the lemons first), then mix again. Warm the gelatin gently until it dissolves and add this to the mix as well. Now smooth the cheese filling onto the base and chill again.

Finally pour over the Lemon Curd and sprinkle with the Lemon Zest. Chill again until you're ready to dismantle the cake from the tin and eat straight away otherwise the Lemon Curd will run away.

I admit I made a bit of a dogs ear of cutting and presenting my cake... 

You can make it look much more beautiful! I have faith in you.

xx Happy Birthday Sheila! xx

Chevapchichi (Serbian/Croatian Sausages)

Hurray the Sun has finally made it's way through the clouds and BBQ weather is here! 

Homemade Sausages are on the menu. Try something new and make these Serbian/Croatian spicy mixed meat Cevapchichis.

Ingredients:

200g Minced Beef 

200g Minced Lamb 

200g Minced Pork 

200g Minced Turkey

1 Onion, very finely chopped

3 cloves of Garlic, minced

1 green Chilli, finely chopped

1 heaped tbs Cornflour

1 tsp Cumin

1 tsp Paprika

1 tsp Sea Salt

1 tsp Black Pepper

1 tsp Brown Sugar

Mix everything very well together with your hands and leave to rest for 10 minutes.

Shape the mixture into Sausages and chill in the refrigerator to firm them up for about an hour but even until the next day.

Lightly oil your hot BBQ rack with an oil soaked piece of kitchen paper, then grill your sausages turning frequently until done.

Toad in the Hole

Now this is proper British grub. I can't say I have seen it done in any country, putting Sausages inside an enormous pancake batter, also used for Yorkshire Puddings. But it works so well. Incidently I have had this made by my good friends mum using Lamb Chops instead of Sausages. Which was also really good. So, this is the moment when your mind can get working, pondering other things to put in the Hole, just avoid using real toad.
(Yes, I know what you were thinking just then!)

Ingredients:

6 good Quality plump Pork Sausages

2 tbs Goose Fat

For the Gravy:

1 Red Onion, sliced

1tbs Balsamic Vinegar

250ml rich Beef Jus

20g Butter

1/2 tsp English Mustard

a splash of Worchester Sauce

1tsp Cornflour mixed in a little Water

For the Batter:

2 Eggs

100ml Milk

100ml Water

100g plain Flour

Salt and Pepper

Whisk all the Batter Ingredients together and leave to rest for 15 minutes.

It should have the consistency of single cream.

To make the Onion Gravy, sautee the Onion in the Butter until they are softening and getting some colour on the edges.

Splash in the Balsamic vinegar and add the Beef Jus.

Flavour with Mustard and Worchester Sauce and check for seasoning.

Stir in the Cornflour slushy to thicken the gravy and keep warm.

Select a baking dish just big enough to hold the sausages comfortably. (not to big) Place it onto a larger Baking sheet for easier handling and just in case anything spills over the sides.

Spoon the Goose fat into the baking dish and heat in the Oven to 250 degrees.

Once the Fat is hot add the Sausages and brown them in the oven for 10-15 minutes.

Turn them occasionally.

Once the Sausages have a good colour and the fat is hot and sizzling, pour in the Batter all around the Sausages and close the oven again quickly.

Turn the Oven down to 225 degrees and do not open the door again!

It takes about 25 minutes for the Batter to cook, rise, puff and crispen up.

Serve with the Onion Gravy, Yummy!

Razor Clams with Garlic and Parsley

Today the Fishmonger had a lovely collection of fresh Seafood on display, but the one thing I was drawn to were the Razor Clams. Not often have I seen these in the local Fishmongers. In fact I think it was never. Though in the Mediterranean Countries that I have visited they are always featuring on the Seafood Counters. How often have I wished that I could buy them. Well today was my chance!

As with all good seafood it doesn't need many ingredients, the less the better really.

So here is a recipe from Spain, the way Clams would be eaten on the Beach straight from the hot griddle.

Ingredients:

6 Razor Clams, washed thoroughly

2 Garlic Cloves, crushed

1 tbs fresh Parsley, chopped

1 tbs Extra Virgin Olive Oil

On a hot, lightly oiled heavy based pan place the Razor Clams flesh side facing up first. A couple of minutes and then turn them flesh side down and let the meaty part get just a little colour for a minute or two. That's all. Take them out and place onto a warmed serving platter.

To the pan add the remaining Olive oil, Garlic and Parsley and let it combine with the flavoured juices from the Clams. If the pan is dry add a splash of water.

Spoon this over the Clams and garnish with a Lemon Wedge.

Thai Fish Cakes

Fish cakes are great, in all the many ways they come. These however have to be my favourite. Being small and chewy, a little spicy and aromatic, the most perfect finger food.

I don't really need to go on about them, do I? You know you want some, and I do, too!

Ingredients:

400g White Fish Filet

1 tbs Thai Red Curry Paste

50g Green Beans, sliced into small rounds

5 Kaffir Lime Leafes, shredded thinly

1 Egg

1/2 tsp Palm Sugar

a splash of Fish Sauce

Pulse the Fish in a food processor until finely chopped, but some texture remaining.

Add the Egg, Sugar, Curry Paste and a splash of Fish Sauce and pulse again until everything is combined.

Mix in the green Beans afterwards.

Using wet hands make tiny little fish cakes.

Shallow fry the Fish Cakes in Peanut Oil for 3 minutes on each side until nicely brown and puffed up.

Thai Fish Cakes are best served with a Cucumber Relish. This recipe doesn't have amounts as I just mixed everything together and seasoned to balance the '4S' taste afterwards. ('4S' stands for Savoury, Sweet, Sour, Spicy)

Ingredients:

Rice Vinegar

Diced Cucumber

Chopped Chilli

Chopped red Onion

Sugar

Fish Sauce

Enjoy!

Chimichurri Steak and Potato Wedges

This is Steak and Chips with an Argentinian Twist.

Now that the sun is coming out a bit more often I start thinking about getting the BBQ out on my 'Fire Escape Balcony' and rustling up a few sizzlers again.

This Chimichurri Sauce is fantastic with Steak and BBQ meats, and if you haven't tried it yet, I urge to to make it this summer! I promise you will love it.

Grill your steak the way you like it and spoon over the Chimichurri Sauce, it is that simple, I need not say more. Here is the recipe for the all important Sauce:

Chimichurri Sauce Ingredients:

1 small bunch of Parsley, roughly chopped

1 Garlic Clove, crushed

1 tbs White Wine Vinegar

1 tbs Extra Virgin Olive Oil

a pinch of Sea Salt

a few grinds of Black Pepper

Place all the Ingredients into a food processor and whizz until smooth.

You could also chop everything very finely or use a pestle and mortar.

Use your imagination to elaborate on this sauce.

Chilli flakes, Oregano, Cumin or other things can be added if you fancy.

I was tempted to add Anchovies, but decided to leave it authentic for this recipe.

I love Potato Wedges. They are as good as chips but much healthier and they have their jackets on which are the best bits. 

Cut a Baking Potato into Wedges and season with Sea Salt, Pepper, Paprika, Cayenne Pepper and fresh Thyme. Drizzle with a little Sunflower Oil and Bake in a 200C oven for 30 minutes, turning every now and then.

Cochinita Pibil (Mayan Roast Pork)

This was my most fabulous discovery in Mexico. 

The ancient way of cooking this dish under hot stones or even buried in the ground underneath a firepit is what makes this so extra special. If only I had a field handy or even just a garden I would give it a go! But my oven will have to do the trick in my case.

Ingredients:

1 Pork Shoulder (skin removed but bone in)

100g Achiote Paste (Annatto seed based)

Juice of 4 small Limes

Juice of 1-2 Oranges

25 ml Tequila

Mix together the achiote paste with the lime, orange and tequila.

Prik the pork with a small knife all over to allow the marinade to seep into the flesh.

Paint the achiote marinade all over the Pork Shoulder.

Line a suitable dish with Banana Leaf and place the Pork inside.

Pour the rest of the marinade all over.

Wrap the pork up in the banana leaves and let it marinade for 24 hours.

The Citrus juices in the marinade will start to tenderise the meat.

To serve with the Cochinita I made a Habanero and red Onion Salsa

1 Red Onion, sliced

1 red Habanero Chilli

Juice of 1 Lime

Juice of 1 Orange

Sea Salt to taste

Mix and leave to mascerate for several hours.

The next day wrap the Pork including the banana leaves up in tinfoil and place on a baking sheet in a 170C oven for 3 - 4 hours.

Low and slow cooking will make the pork fall of the bone.

Shred the meat with 2 forks and garnish with some of the Onion Habanero Salsa.

Warm some Tortillas, by wrapping in tinfoil and placing in the oven for 10 minutes.

Everyone can help themselves and make some Tortilla wraps. Don't forget to add the Onion Salsa.

I have to admit, this is really amazing. Crispy Peking Duck has serious competition here!!!!

Chicken Fricassee

This was one one of my favourite things to eat as a child. Kids love this!

Chicken to me is always comforting and the secret ingredient here are a few drops of Worcester Sauce,  which will  give it the certain je ne sais quoi.

Ingredients:

(serves many)

1 Chicken

2 Onions studded with 4 Cloves

2 Bay Leafes

10 Peppercorns

your finest Water

Worchester Sauce

1 Lemon

70g Butter

70g Flour

300ml Milk

700ml of the Chicken Broth

1 cup frozen Peas

Place the Chicken into a pot that fits it snugly.

Cover with Water and add the Onion, Bayleafes, Peppercorns and a good pinch of Sea Salt.

Bring to simmering point and cook gently for about an hour or until the chicken is cooked through.

Meanwhile make a roux with the flour and butter and stir in the Milk. Using a whisk smooth out any lumps. Measure out 700ml of the chicken cooking broth and whisk this into the sauce. Keep stirring until it comes back to a simmer, let it bubble until silky and smooth.

Take the chicken out and leave to cool enough to handle.

Pick all the meat off the Chicken and cut into chunky bits.

Stir the chicken into the Sauce and add the Peas.

Bring the Sauce back to a simmer before serving.

Season with the juice of 1 Lemon and a few drops of Worchester Sauce.

It's great with Rice, but I'm having some buttered new Potatoes with it today.
Enjoy!

Healing Ginger Chicken

This dish is an old Chinese tradition and is meant to have healing properties. Hence the name. Whether it works or not, I leave for you to decide, but it certainly is a very comforting dish to eat when you are feeling a little poorly. The remaining chicken broth is also wonderful to drink or made into soup.

Ingredients:

1 small Free Range Chicken 

1 inch of fresh Ginger, sliced

1 Bayleaf

1 large pinch of Sea Salt

Some of your finest Water

Sesame Oil

Place the Chicken with the Ginger, Salt and Bay Leaf into a large enough Pan to hold it comfortably.

Cover with Water and bring to a simmer.

Simmer for about 20 minutes, skimming any foam off that comes to the top.

Now cover with a lid and turn off the heat. Leave the Chicken to sit in the hot broth for another hour.

This method will leave the Chicken very succulent and tender.

To make the Dipping Sauce, combine 

1 tsp fresh grated Ginger,  

the green part of 5 Spring Onions with 

1 tbs of the Chicken Broth  

and a sprinkle of Sea Salt

Heat 3 tbs Groundnut Oil to shimmering hot (not smoking) and pour this carefully over the mixture, which will make it sizzle and that is a good thing.

To serve, rub the Chicken all over with the Sesame Oil. 

Here comes the tricky part.

Using a heavy Meat Cleaver take the legs off the chicken and cut off the crown, then with sharp decisive movements chop these into thick slices.

Hold the chicken with a Meat fork or something other than your hand, while doing this ;-)

Arrange on a serving Plate and eat with the dipping sauce and maybe with some Rice (cooked in chicken broth).

Enjoy!

Mutton Nihari

When I first came to the United Kingdom, I lived in Abbey Wood, which is in South East London. Not knowing anything much about the UK, I assumed that this was the normal sort of living standard all over the City and I loved living there. There was however a neighbourhood nearby, that is probably famous for being one of the most undesirable places to live. I used to say I would never drive a Ford, because that would be like living in Plumstead. Yes, you guessed it, it is Plumstead, the place where even Kilroy wouldn't want to go.

The other day when I was on one of my lately very favoured visits to London, my friend took me to an Indian Cafe called 'Ambala' in Plumstead High Street. He had told me about it before and praised it for it's authentic and unconventional food.

Well, I'm not gonna lie, I was indeed impressed, not with the restaurant, but with it's food. We had the most amazing sizzling Lamb chops and a dish called Nihari. It contained the most soft and juicy morsels of meat in a delicious rich gravy. We asked what the meat was and it turned out to be Mutton Calf Muscle. A not very appetising sounding part, but when cooked slow and low, one that turns into the most tender cut. So the moral of the story? The best food can often be found in places that you didn't really want to go. I had to recreate this dish! And after a little research I have created my recipe here:

Ingredients:

750g Mutton Meat

3 Marrow Bone Pieces (I used Lambs Feet, you'll be disgusted to know)

1 tbs Ginger Paste

1 tbs Garlic Paste

1 Onion, chopped

1 tsp Cumin

1/2 tsp Ground Turmeric

1 tsp Cinnamon

1/2 tsp Ground Nutmeg

3 Black Cardamon

1 tsp Fennel Seeds

2 Star Anise

1 tsp Ground Ginger

1 tsp Black Pepper

1tsp Tomato Paste

170g Yoghurt

1 tbs Vegetable Oil

Water

Salt

1tbs Flour mixed with a little water (for thickening the gravy)

Garnishes:

Fresh Coriander Leaves

Fresh Chilli, sliced

Fresh Ginger, cut into thin strips

Grind any whole Spices in a Pestle and Mortar then combine with the ground spices.

Start by browning the meat in a large pot. Remove the meat and keep it aside while frying the 'massala' (the spice mixture). Start with the Onions, once they turned golden add the other spices. Fry fry fry, then add the Garlic and Ginger Paste and Tomato Paste. Fry some more until everything is nice and fragrant. 

Add the Yoghurt and let it bubble with the spices for a minute or two. Return the meat to the pot and add the bones as well. These will give a lovely rich depth to the dish.

Now add enough Water to just cover everything and season with salt to taste.

Bring everything to a simmer, cover and cook on a very low heat for 3 hours.

I spooned off the oily film that has risen to the top, but that's optional. To finish turn up the heat and stir in the Flour slushy to thicken the gravy. Sprinkle in the Garnishes and simmer for another couple of minutes. As always with every dish, check the seasoning before serving and adjust if needed. 

Accompany with Rice or Naan Bread and a Vegetable Side Dish of your choice.

Enjoy!

Moules Mariniere

Normally I like to add and chop and change and make a recipe my own, but sometimes a Classic just has to be done right. Mussels lend themselves to many different ways of cooking and are happy with a variety of sauces in which to cook. Yet sometimes the original is all we want. A straight forward comforting taste that you know and recognise and love.

Here is the Classic Recipe for Moules Mariniere unchanged and no added cream in sight.

Ingredients:

1 kg fresh Mussels, cleaned of beards and barnacles. Discard any that are open and will not close after being tapped or any broken ones.

1 Onion, very finely chopped

125ml good White Wine

1 handful fresh Parsley, finely chopped

20g Butter

Sea Salt and Black Pepper

Heat a large enough pot to hold all the Mussels. Sweat the Onion in the Butter for just a couple of minutes, then add the Wine and let it bubble until the alcohol has evaporated. Add the Parsley and season with Sea Salt and Black Pepper.

Drop in the Mussels, give the pot a little shimmy and cover with a lid. Leave to steam for a couple of minutes, then turn the Mussels over gently and cover again. Steam for a further 2 minutes and they should all have opened by now. Which means they are done!

Spoon the Mussels into warmed deep bowls with some of the liqueur poured over the top and serve with some fresh rustic French Stick. 

The best way to eat them is to break off half of the shell, then scoop some of the liqueur into the other half with the Mussel and eat it like an Oyster out of the shell. :-)