MUY BIEN März/April 2018

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While watching how Alex is processing the oranges, I
am astonished to realise the difference between me as
an ambitious amateur chef and professional Alex. The
bitter parts of the fruit are found in the white cell layer
of the rind - when we peel them as we are used to
these remain on the fruit, just as undesirable as when
they are stuck in between orange fillets.
The top and bottom of the orange are cut off and then
filleted on a cutting board. Now, Alex trims the shell
from top to bottom, including the white skin. He then
removes the individual fillets between the skins. Wonderfully
juicy orange fillets, just like I love them.
Next, parsley is roughly chopped - followed by thinner
chopped marjoram, lavender, garlic, a shallot and a
small habanero. Even an apple is cut into small slices.
All together is now added to a bowl with the oranges,
which are waiting to be mixed with some lime juice.
Hmm ... may that not too much citrus and too sour?
Hang on - balance it with a spoon of acacia honey.
Various nuts are now coarsely hacked and oh yes ... I’m
beginning to realise I’ll be served a damn tasty thing
right soon.
Do you also offer this salad in Maritim Playa? No, we
have a great offer in our hotel restaurant, but I have
just improvised this dish now. Indeed, ... improvisation
is an art. Finally, I can taste it... AMAZING. Fresh, spicy,
sweet, sour ... so simple and yet incredibly delicious.
Well, then let’s wait and see what you think about my
own pickled cheese. The disposable glass has been in
my sight the whole time. I discover feta cheese, garlic,
colourful peppers and habaneros. Well - I love feta
cheese and know many varieties but what Alex fishes
out of the glass and which lands in my mouth is so
soft, creamy and spicy - probably the best feta I have
ever tasted. I have to replicate this. “Alex, what is your
secret?” Oh, that’s not hard at all. I love to pickle myself.
I also make oils, vinegars and flavoured salts.”
„Pickled goat’s cheese – definitely a topic for the next
Muy Bien issue.
Meanwhile, Alex has halved an orange, removed the
meat with a spoon and placed the orange peel on a
deep plate. The rind, literally, is now filled with salad,
a couple of feta cheese cubes and some extra nuts.
Alex takes a strip of lime folds it into a bow and with a
lavender twig decorates the salad. Beautiful. We taste
it and ... let me tell you – this dish turns every meat fanatic
into a vegetarian. Indeed, it is pretty fun to have
your own personal chef :-)
MUY BIEN
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