tag:blogger.com,1999:blog-38986868426284245982024-02-18T18:59:36.659-08:00Bienvenidos a DukeDukehttp://www.blogger.com/profile/15520518504535810421noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3898686842628424598.post-83483083558957327022013-04-13T06:35:00.000-07:002013-04-13T06:35:42.680-07:00Duke´s Lamb Tagine with organic cous cous, Dukkah and natural yoghurtOn popular demand (that goes out to Hans !) here my recipe for our all time classic dish at the Duke.<br />
To make this lovely Tagine you need the following shopping list (for 4):<br />
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<b>ROASTING THE MEAT: </b><br />
600gr of organic boneless leg of lamb, cut into chunks (you need to bones, keep them)<br />
100ml Olive oil<br />
5 onions, peeled and chopped<br />
3 carrots, peeled and cut into pieces<br />
5 cloves of garlic, smashed <br />
2 stalks of leeks, cut in half, washed and chopped into pieces<br />
1 stalk of celery, cut into pieces <br />
5 large tomatoes, washed and chopped<br />
1 spoon tomato concentrate<br />
1 can of chopped tomatoes<br />
1 bottle of red wine (yes 1 bottle, make sure it is not a Chateaux Petrus !, use good quality table wine)<br />
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<b>DRY SPICES:</b><br />
1 table spoon cumin seeds<br />
1 tee spoon cardamon seeds (about 10 pieces)<br />
1 cinnamon stick (if not, 1 tee spoon tip cinnamon powder)<br />
5 pieces of clove<br />
1 tea spoon madras curry powder<br />
2 pieces dry chili (small size)<br />
1 pinch sea salt<br />
1 pinch black pepper<br />
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<u><b> METHOD:</b></u><br />
1.) Heat up olive oil in a large pot until it beginns to smoke, then add the meat and bones, brown them well<br />
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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.<br />
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3.) Add tomato concentrate and roast it for another 5 min. than add the red vine and the cannned tomatoes.<br />
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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.)<br />
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5.) Check the meat after the cooking time, it shoud be tender and almost fall apart.<br />
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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.<br />
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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)<br />
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Serve with cous cous, Dukkah and yoghurt.<br />
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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.<br />
- That simple-<br />
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Dukehttp://www.blogger.com/profile/15520518504535810421noreply@blogger.com0tag:blogger.com,1999:blog-3898686842628424598.post-36320958723116168052010-08-15T12:46:00.000-07:002010-08-15T13:13:24.990-07:00Duke's home made Ketchup<span style="font-family:arial;">This is the Recipe of my home made Ketchup that I serve as a dip/spread for</span><br /><span style="font-family:arial;">my fried green bananas, yuka chips and crispy tortillas.<br /><br />It is also a very interesting compote for grilled meats and burgers.</span><br /><br /><span style="font-family:arial;">You need:</span><br /><br /><ul><li><span style="font-family:arial;">3kg of ripe tomatoes, de-seeded and chopped</span></li><li><span style="font-family:arial;">2 large onions, chopped</span></li><li><span style="font-family:arial;">2 garlic cloves, chopped</span></li><li><span style="font-family:arial;">1 tea spoon chopped ginger</span></li><li><span style="font-family:arial;">200gr white sugar</span></li><li><span style="font-family:arial;">2 table spoons soy sauce</span></li><li><span style="font-family:arial;">4 table spoons Sherry vinegar</span></li><li><span style="font-family:arial;">1 tea spoon Worcester sauce</span></li><li><span style="font-family:arial;">2 tea spoon tabasco</span></li><li><span style="font-family:arial;">2 bottles HP sauce</span></li><li><span style="font-family:arial;">250gr Heinz Ketchup</span></li></ul><span style="font-family:arial;">How to do it:</span><ol><li><span style="font-family:arial;">Take a large sauce pan or pot. </span></li><li><span style="font-family:arial;">Add sugar to the pot and heat up until the sugar start to turn into caramel (make sure it doesn't get to dark)</span></li><li><span style="font-family:arial;">Add onions and fry for 2 minutes</span></li><li><span style="font-family:arial;">Now add tomatoes and all other ingredients.</span></li><li><span style="font-family:arial;">Cook gently for about 1 hour with the lid on, occasionally stir the tomatoes.</span></li><li><span style="font-family:arial;">After the 1 hour has passed, take the lid of and cook for another 30-40 minutes to </span></li><li><span style="font-family:arial;">evaporate the liquid. Cool down and keep in the fridge until needed.</span></li></ol>Dukehttp://www.blogger.com/profile/15520518504535810421noreply@blogger.com1tag:blogger.com,1999:blog-3898686842628424598.post-38646492664214007422009-11-22T17:54:00.000-08:002009-11-23T03:46:50.231-08:00Recipe: Fastest Creme Brulee in MallorcaDuke's Recipe: Fastest Creme Brulee in Mallorca<br /><br />No fuss, bam bam and ready to seduce yourself and friends with this 1,2,3 recipe of<br />this legendary french dessert.<br /><br />About 6-8 portions<br /><br />Often copied, never duplicated:<br /><span style="font-weight: bold;">500gr</span> creme Fraiche<br /><span style="font-weight: bold;">185ml</span> cream (min. 30% fat)<br />Zest of <span style="font-weight: bold;">1</span> lime<br /><span style="font-weight: bold;">1</span> vanilla pod<br /><span style="font-weight: bold;">100gr</span> sugar<br /><span style="font-weight: bold;">10</span> eggyolks<br /><br />Add the creme fraiche, cream, vanilla pod and lime zest in a pod and bring slowly to boil.<br />In the meantime, beat the eggs with the sugar in a bowl until smooth.<br />Once the cream mix has boiled, add it slowly to the eggs while whisking.<br /><br />Now, transfer back to the pod and bring slowly to boil while whisking.<br />Once it starts to boil, take off the heat and pass through a sieve.<br />Separate in shallow ramekins or dishes and put in the fridge for a couple of hours (best overnight).<br /><br />To serve, sprinkle brown sugar over the cream and burn with a blow-torch a crisp caramel onto the dessert. Done.<br />At Duke's, I like to serve this dessert with cardamon and natural yoghurt ice cream, it gives it a nice contrast.<br /><br />Enjoy. RonnyDukehttp://www.blogger.com/profile/15520518504535810421noreply@blogger.com0tag:blogger.com,1999:blog-3898686842628424598.post-68971306044350809982009-11-22T17:32:00.000-08:002009-11-22T17:52:40.086-08:00Recipe: Chocolate trufle with olive oil and salt flakesThis is a easy and quick one for all chocolate lovers who want to feel better after fooling<br />around with chocolate. In this recipe, I have replaced the Butter with extra virgin olive oil.<br />No sugar either here, so go crazy without feeling (Too) bad.<br /><br />Recipe for 8 portions.<br /><span style="font-weight: bold;">600 gr.</span> dark chocolate in pieces (min. 70%)<br /><span style="font-weight: bold;">150ml </span>fresh whole milk<br /><span style="font-weight: bold;">100ml </span>cream<br /><span style="font-weight: bold;">140ml </span>mild, extra virgin olive oil (Solivellas Olive oil from Mallorca is best for this one)<br /><br />Simply bring the milk and the cream to boil and pour over the chocolate pieces and stir with<br />a whisk until smooth, then stir in the olive oil slowly.<br /><br />Set cool in fridge overnight. (at least 6 hrs.)<br />When serving, add a little sprinkle of sea salt (Maldon of Flor de sal) to the trufle.<br />At Duke's. I serve it with fresh strawberries and basil.<br />Nice, simple and absolutely yummy.<br /><br />Ronny.Dukehttp://www.blogger.com/profile/15520518504535810421noreply@blogger.com0tag:blogger.com,1999:blog-3898686842628424598.post-59957308004319469342009-11-22T16:47:00.000-08:002009-11-22T17:31:52.647-08:00Recipe: Ronny's Peruvian Ceviche with green pea soup<span style="font-size:85%;"><span style="font-family: verdana;">This is a best-seller in my Restaurant and super easy to make.</span><br /><span style="font-family: verdana;">This recipe is done in two steps.</span><br /><span style="font-family: verdana;">One is marinating the fresh fish and making the salad with it</span><br /><span style="font-family: verdana;">and the other step is to make the chilled green pea soup with lemongrass.</span></span><br /><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-family: verdana;">Recipe for 4-6 portions.<br /><br /></span></span></span><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-family: verdana;"><br /></span></span></span><blockquote><span style="font-family: verdana;">STEP 1</span><span></span> </blockquote><span style="font-size:85%;"><span style="font-size:85%;"><span style="font-family: verdana;"><br /></span></span><span style="font-weight: bold; font-family: verdana;">200gr.</span><span style="font-family: verdana;"> Fresh, white fish, cut in 1/2cm cubes (Cod fish, sea bass or any other white fish)</span><br /><span style="font-weight: bold; font-family: verdana;">100ml </span><span style="font-family: verdana;"> Fresh lime juice</span><br /><span style="font-weight: bold; font-family: verdana;">1/4 tea spoon</span><span style="font-family: verdana;"> sea salt</span></span><br /><span style="font-family: verdana;font-size:85%;" ><span style="font-style: italic;">Mix all of the above together in a bowl and let marinate for 10 min.</span><br /><span style="font-style: italic;">(You will realize that the fish gets cooked by the fresh acid of the lime)</span></span><span style="font-size:78%;"><br /></span><br /><span style="font-size:85%;"><span style="font-family: verdana;"><span style="font-weight: bold;">1</span> cucumber peeled, de-seeded, cut in dices</span><br /><span style="font-family: verdana;"><span style="font-weight: bold;">1</span> red pepper, cut in dices</span><br /><span style="font-family: verdana;"><span style="font-weight: bold;">1</span> yellow pepper, cut in dices<br /><span style="font-weight: bold;">1</span> Avocado (ripe and soft), cut in dices<br /></span><span style="font-family: verdana;"><span style="font-weight: bold;">1/2</span> onion, cut in dices</span><br /><span style="font-family: verdana;"><span style="font-weight: bold;">1/2</span> bunch cilantro, chopped<br /><span style="font-weight: bold;">1</span> tea spoon fish sauce (Nam Pla, Asian store)<br /><span style="font-weight: bold;">50ml</span> mild olive oil<br /><span style="font-weight: bold;">1 </span> pinch sugar<br /><span style="font-weight: bold;">1 </span> pinch sea salt<br /><span style="font-weight: bold;">1 </span> pinch grated ginger<br /><span style="font-weight: bold;">1 </span> pinch grated garlic<br />1 small piece fresh chili (optional dry chili works too)<br /><br />Once the fish has been marinated for 10 min. take it out of the lime juice and add the vegetables to it.<br />Season with fish sauce, salt, sugar, ginger, garlic and chili to your taste.<br /><br /><blockquote><span style="font-size:100%;">STEP 2</span></blockquote><span style="font-weight: bold;">400gr. </span>frozen green peas<br /><span style="font-weight: bold;">600ml</span> Fish stock (optional water with instant fish stock powder will do too)<br /><span style="font-weight: bold;">3 </span> pieces of lemongrass, cut in rounds<br /><span style="font-weight: bold;">3</span> pieces of Keffir lime leaves (Asia store)<br /><span style="font-weight: bold;">1</span> piece of peeled ginger<br /><br />Bring the fish stock with the lemongrass, ginger and lime leaves to boil and simmer for 5 min.<br />In the meantime, get you mixer ready.<br />Add the frozen green peas (frozen !) into the mixer and add the hot stock to it.<br />Blend well for a minute or two and pass through a sieve. Season with a little sea salt. Ready...<br /><br />To serve:<br />Toss your fish salad well and divide in 4-6 bowls. Pour the chilled soup around and serve.<br />(At Duke's, I top this salad of with tiger prawns, but that's only me...)<br /><br />Enjoy...<br />Ronny<br /><br /></span></span><span style="font-family: verdana;font-size:85%;" ><span style="font-style: italic;"></span></span><span style="font-size:85%;"><br /><br /><br /><br /><br /><br /><br /></span>Dukehttp://www.blogger.com/profile/15520518504535810421noreply@blogger.com1tag:blogger.com,1999:blog-3898686842628424598.post-82792131380825578442009-10-14T15:30:00.001-07:002009-10-14T15:30:45.202-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkomvDmGqY6ZzzpAULfS6xQAqvxtXiRco9K1EpCe7MwKsJwfg2T_zBffMKjWLur44oJ1PSUDyVR8N1VjMWcZhjVSi9NB_qc9wKQYZHJJgE4oKqKsEqCmc8sLcYBPrRKzapNSPcx9AS7M9s/s1600-h/12.+Dukes+Restaurant.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkomvDmGqY6ZzzpAULfS6xQAqvxtXiRco9K1EpCe7MwKsJwfg2T_zBffMKjWLur44oJ1PSUDyVR8N1VjMWcZhjVSi9NB_qc9wKQYZHJJgE4oKqKsEqCmc8sLcYBPrRKzapNSPcx9AS7M9s/s320/12.+Dukes+Restaurant.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5392586718260500386" /></a>Dukehttp://www.blogger.com/profile/15520518504535810421noreply@blogger.com0tag:blogger.com,1999:blog-3898686842628424598.post-69946954013819612192009-10-14T15:23:00.000-07:002009-10-14T15:28:18.981-07:00Porfin 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:<div><br /></div><div>Duke's </div><div>Calle Soller No. 36</div><div>Santa Catalina, 07012</div><div><br /></div><div>Para Reservar: 9710 71738</div><div><br /></div><div><br /></div><div>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:</div><div><br /></div><div><br /></div><div><div>Duke's </div><div>Calle Soller No. 36</div><div>Santa Catalina, 07012</div><div><br /></div><div>Para Reservar: 9710 71738</div><div><br /></div><div>Thanks alot!</div><div><br /></div><div>Duke Crew</div><div><br /></div></div><div><br /></div>Dukehttp://www.blogger.com/profile/15520518504535810421noreply@blogger.com0