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Chef

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Chef chefs recipe

Chef's recipe

Gamba roasted in pomegranate juice, pumpkin with mango ginger flavour, pak choi stir fried in sweet and sour sauce and thyme flavoured fricassee of yam.

  • Chef Recipe Chef Recipe

Ingredients

  • 4 Kg Gambas
  • 1 Kg Pomegranate
  • 0.5 Kg Pumpkin
  • 0.02 Kg Mango ginger
  • 0.5 Kg Pak choi
  • 1 Kg Yam
  • 0.01 Kg Thyme
  • 0.05 Kg Onions
  • 0.02 Kg Garlic
  • 0.05 Kg Coriander
  • 0.02 L Olive oil 
  • Salt
  • Pepper
  • 0.05 Kg Brown sugar
  • Medine Vinegar
  • 0.05 Kg Pineapple
  • 0.02 Kg Green pepper
  • 0.02 Kg Pickle
  • 0.01 Kg Whole-grain mustard
  • 0.02 Kg Cherry tomato

 

Preparation

  • STEP 1: ROASTED GAMBAS.
    • To peel and clean the gambas.
    • Season with salt, pepper, garlic, onion,  thyme and olive oil.
    • Roast in an 180◦ c oven for 4 minutes (semi-cooked).
  • STEP 2: POMEGRANATE JUICE.
    • Carry out a gastrique, add the juice of the pomegranate and let it reduce at low heat.
    • To finish, simmer the gambas in the reduction.
    • Check the seasoning.
  • STEP 3: PUMPKIN, MANGO GINGER.
    • To carry out a brew with sugar, water, mango ginger. 
    • Peel, wash and dice the pumpkin into cubes. 
    • Make a fricassee with the pumpkin, onions and thyme,  curry leaves and whole-grain mustard.
    • Season.
    • Let it cook at low heat for 10 minutes.
    • Deglaze with the mango ginger infusion.
  • STEP 4: SWEET & SOUR SAUCE.
    • Dice the pineapple, pepper, pickle and slice the cherry tomatoes.
    • Carry out a gastrique, add diced vegetables and fruits. 
    • Leave to simmer and season.
    • Blanch the pak choi and marinate with the sweet & sour sauce.
    • Check the seasoning.
  • STEP 5: YAM FRICASSEE.
    • Chop the yam, onion, thyme, garlic, tomatoes, curry leaves.
    • Finish with the favoured thyme butter.
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