Duke´s Lamb Tagine with organic cous cous, Dukkah and natural yoghurt

On popular demand (that goes out to Hans !) here my recipe for our all time classic dish at the Duke.
To make this lovely Tagine you need the following shopping list (for 4):


ROASTING THE MEAT:
600gr of organic boneless leg of lamb, cut into chunks (you need to bones, keep them)
100ml Olive oil
5 onions, peeled and chopped
3 carrots, peeled and cut into pieces
5 cloves of garlic, smashed
2 stalks of leeks, cut in half, washed and chopped into pieces
1 stalk of celery, cut into pieces
5 large tomatoes, washed and chopped
1 spoon tomato concentrate
1 can of chopped tomatoes
1 bottle of red wine (yes 1 bottle, make sure it is not a Chateaux Petrus !, use good quality table wine)

DRY SPICES:
1 table spoon cumin seeds
1 tee spoon cardamon seeds (about 10 pieces)
1 cinnamon stick (if not, 1 tee spoon tip cinnamon powder)
5 pieces of clove
1 tea spoon madras curry powder
2 pieces dry chili (small size)
1 pinch sea salt
1 pinch black pepper
 
 METHOD:
1.) Heat up olive oil in a large pot until it beginns to smoke, then add the meat and bones, brown them well

2.) Now season with salt and pepper (not too much !) and add the vegetables and dry spices, keep roasting over high heat for around 5 min.

3.) Add tomato concentrate and roast it for another 5 min. than add the red vine and the cannned tomatoes.

4.) Add about 2 litres of natural water to it. Turn the heat to low and let it simmer for around 90min. While it is simmering, keep degreasing it every 10 min. (fat and protein will arrise to the top of the pot and needs to be removed.)

5.) Check the meat after the cooking time, it shoud be tender and almost fall apart.

6.) Remove the bones and throw them away. Take also the meat and vegetables out so you have only the liquid left in the pot. Discard the dry spices from the meat and throw away. Keep only the vegetables and the meat.

7.)  Bring the pot with the liquid to boil and reduce it by 1/2 (texture should be slightly thick and shiny, if not, add some corn four mixed with water to help it)

Serve with cous cous, Dukkah and yoghurt.

Keep practicing this recipe, this may not turn out perfect the first time since it is by nature a dish that requires skills. Otherwise just come to the Duke and I will cook it for you.
- That simple-

Duke's home made Ketchup

This is the Recipe of my home made Ketchup that I serve as a dip/spread for
my fried green bananas, yuka chips and crispy tortillas.

It is also a very interesting compote for grilled meats and burgers.

You need:

• 3kg of ripe tomatoes, de-seeded and chopped
• 2 large onions, chopped
• 2 garlic cloves, chopped
• 1 tea spoon chopped ginger
• 200gr white sugar
• 2 table spoons soy sauce
• 4 table spoons Sherry vinegar
• 1 tea spoon Worcester sauce
• 2 tea spoon tabasco
• 2 bottles HP sauce
• 250gr Heinz Ketchup

How to do it:

1. Take a large sauce pan or pot.
2. Add sugar to the pot and heat up until the sugar start to turn into caramel (make sure it doesn't get to dark)
3. Add onions and fry for 2 minutes
4. Now add tomatoes and all other ingredients.
5. Cook gently for about 1 hour with the lid on, occasionally stir the tomatoes.
6. After the 1 hour has passed, take the lid of and cook for another 30-40 minutes to
7. evaporate the liquid. Cool down and keep in the fridge until needed.

Recipe: Fastest Creme Brulee in Mallorca

Duke's Recipe: Fastest Creme Brulee in Mallorca

No fuss, bam bam and ready to seduce yourself and friends with this 1,2,3 recipe of
this legendary french dessert.

About 6-8 portions

Often copied, never duplicated:
500gr creme Fraiche
185ml cream (min. 30% fat)
Zest of 1 lime
1 vanilla pod
100gr sugar
10 eggyolks

Add the creme fraiche, cream, vanilla pod and lime zest in a pod and bring slowly to boil.
In the meantime, beat the eggs with the sugar in a bowl until smooth.
Once the cream mix has boiled, add it slowly to the eggs while whisking.

Now, transfer back to the pod and bring slowly to boil while whisking.
Once it starts to boil, take off the heat and pass through a sieve.
Separate in shallow ramekins or dishes and put in the fridge for a couple of hours (best overnight).

To serve, sprinkle brown sugar over the cream and burn with a blow-torch a crisp caramel onto the dessert. Done.
At Duke's, I like to serve this dessert with cardamon and natural yoghurt ice cream, it gives it a nice contrast.

Enjoy. Ronny

Recipe: Chocolate trufle with olive oil and salt flakes

This is a easy and quick one for all chocolate lovers who want to feel better after fooling
around with chocolate. In this recipe, I have replaced the Butter with extra virgin olive oil.
No sugar either here, so go crazy without feeling (Too) bad.

Recipe for 8 portions.
600 gr. dark chocolate in pieces (min. 70%)
150ml fresh whole milk
100ml cream
140ml mild, extra virgin olive oil (Solivellas Olive oil from Mallorca is best for this one)

Simply bring the milk and the cream to boil and pour over the chocolate pieces and stir with
a whisk until smooth, then stir in the olive oil slowly.

Set cool in fridge overnight. (at least 6 hrs.)
When serving, add a little sprinkle of sea salt (Maldon of Flor de sal) to the trufle.
At Duke's. I serve it with fresh strawberries and basil.
Nice, simple and absolutely yummy.

Ronny.

Recipe: Ronny's Peruvian Ceviche with green pea soup

This is a best-seller in my Restaurant and super easy to make.
This recipe is done in two steps.
One is marinating the fresh fish and making the salad with it
and the other step is to make the chilled green pea soup with lemongrass.
Recipe for 4-6 portions.

STEP 1

200gr. Fresh, white fish, cut in 1/2cm cubes (Cod fish, sea bass or any other white fish)
100ml Fresh lime juice
1/4 tea spoon sea salt
Mix all of the above together in a bowl and let marinate for 10 min.
(You will realize that the fish gets cooked by the fresh acid of the lime)

1 cucumber peeled, de-seeded, cut in dices
1 red pepper, cut in dices
1 yellow pepper, cut in dices
1 Avocado (ripe and soft), cut in dices
1/2 onion, cut in dices
1/2 bunch cilantro, chopped
1 tea spoon fish sauce (Nam Pla, Asian store)
50ml mild olive oil
1 pinch sugar
1 pinch sea salt
1 pinch grated ginger
1 pinch grated garlic
1 small piece fresh chili (optional dry chili works too)

Once the fish has been marinated for 10 min. take it out of the lime juice and add the vegetables to it.
Season with fish sauce, salt, sugar, ginger, garlic and chili to your taste.

STEP 2

400gr. frozen green peas
600ml Fish stock (optional water with instant fish stock powder will do too)
3 pieces of lemongrass, cut in rounds
3 pieces of Keffir lime leaves (Asia store)
1 piece of peeled ginger

Bring the fish stock with the lemongrass, ginger and lime leaves to boil and simmer for 5 min.
In the meantime, get you mixer ready.
Add the frozen green peas (frozen !) into the mixer and add the hot stock to it.
Blend well for a minute or two and pass through a sieve. Season with a little sea salt. Ready...

To serve:
Toss your fish salad well and divide in 4-6 bowls. Pour the chilled soup around and serve.
(At Duke's, I top this salad of with tiger prawns, but that's only me...)

Enjoy...
Ronny

Porfin nuestro primer paso cybernetico. Pronto esperamos tener toda nuestra informacion con fotos y todo lo nuevo pasando por Duke's, pero por ahora lo mas interesante nuestro contacto:

Duke's

Calle Soller No. 36

Santa Catalina, 07012

Para Reservar: 9710 71738

Finally our first move into the cybernetic world. Soon we hope to have more information and pictures about us but for now let's get to the meat of the matter, our info:

Duke's

Calle Soller No. 36

Santa Catalina, 07012

Para Reservar: 9710 71738

Thanks alot!

Duke Crew