Frit Mallorquin
On Monday at The Thatched the first course I will be serving is frit mallorquin won tons. Normally frit is served in a large dish like the photo above, but I thought it would be fun to serve it slightly differently. Frit mallorquin is mostly widely dish of fried liver [...]
Slating mushrooms
At some point in 2008 there was a law of style passed that dictated that all spaces aspiring to share plates had to add panache to the restaurant experience and serve food on slates. Piles of large white plates were consigned to dustbins and small family plate factories went bankrupt, [...]
Gazpacho Andaluz
Gazpacho is the undisputed Queen of Andalucian food – a simple peasant’s dish made from easily available ingredients, almost every household in Spain has its own recipe. Having a definitive gazpacho recipe is actually quite a task. Things are done by eye and to taste rather than in exact measurements [...]
Squid Stuffed with Aubergines
This is a recipe from the now closed Gargantua and Pantagruel restaurant in Barcelona. Famous for its food from the inland province of Lleida, this was one of the few seafood dishes they made. It’s perfect as a bbq dish as you can cook the aubergines while the charcoal is [...]
Tuna Tartar
In the past decade or so restaurants all over Spain have been serving tuna tartar as a very popular starter. It’s simple, looks impressive and most of the work can be done in advance. Ingredients Serves 4 as a starter 350 g of boneless skinless tuna 1 ½ teaspoons of [...]
