Just recently, Chef Miguel graced the Maya Kitchen and regaled guests with his take on traditional Spanish cuisine. I wasn't able to attend this one as I wasn't feeling well (totally sad, yes), but the Maya Kitchen was very kind to send me not just pictures from the class, but recipes, too!
For that particular class, Chef Miguel demonstrated Jamon con Mangga y Arugula (Homemade Spanish Cured Ham with Mango and Arugula Leaves); Croquetas de Bacalao (Salted Codfish Croquettes); Fabada Asturiana (White Beans with Chorizo, Jamon and Black Sausage); Lapu-lapu en Salsa Verde (Lapu-lapu Fillet in Light Green Sauce); Paella de Cordero (Lamb Paella) and Tarta de Limon con Quezo (Lemon Ricotta Squares).
To know more details about the dishes as well as the classes at the Maya Kitchen, you may check their website or email them at email@example.com. For now, let me share two recipes from the class.
Lapu-Lapu in Green Sauce Lapu-Lapu en Salsa Verde
400 grams, Lapu-Lapu fillet
All purpose flour for coating
1/3 cup, Olive oil
4 cloves, Garlic, finely chopped
½ medium, Onion, finely chopped
Salt to taste
White ground pepper to taste
1/8 cup, White wine
1-2 tbsp., Parsley, finely chopped
100 grams, Manila clams
1/3 cup, Fish broth, as needed
1. Coat the fish fillet pieces with flour. Set aside.
2. Heat the oil in a non-stick pan that is large enough to hold the fish comfortably. Add the garlic and onions.
3. When the onions start to caramelize, remove the pan from the heat and arrange the fish in it.
4. Sprinkle with salt, pepper and parsley. Add the wine, broth and the clams.
5. Set the pan over low heat.
6. Continue cooking until the sauce thickens. When the fish turns white, the dish is ready to be served.
Lemon Ricotta Squares Tarta De Limon con Quezo
Yield: 15 pieces
1 ¾ cups (220 g), Plain flour
1 teaspoon, Baking powder
180 grams, Unsalted butter
210 grams, Sugar
4 pieces, Eggs
200 grams, Cream cheese
350 grams, Ricotta cheese
150 ml, Cream
1 Teaspoon, Lemon rind
¾ cup (185 ml), Lemon juice
Icing sugar, for dusting
1. Preheat the oven to moderate 3500 F. Lightly grease an 8x12 inch pan and line with baking paper, hanging over the two long sides.
2. Place the flour, baking powder, butter and 100 g of the sugar in a food processor and process in short burst until the mixture comes together in a ball. Add 1 egg and process until combined.
3. Press the mixture into the tin. Bake for 25-30 minutes. Remove from the oven. Reduce the oven to slow 3000 F.
4. Place the cream cheese, ricotta, cream, lemon rind and juice, remaining sugar, and remaining eggs in the cleaned food processor and combined for a few seconds. Pour onto the pastry base and bake for 25-30 minutes- the slice will still have slight wobble at this stage. Cool slightly, then refrigerate for 2 hours to firm. Cut into pieces. Dust with the icing sugar and serve.
PS - Pictures and recipes provided by the Maya Kitchen, and I was given permission to share them here.