Wednesday, April 22, 2015

Restaurant Review:Brunch At The Restaurante Social at the Hilton Hotel, Miraflores, Lima


Lima is a prime gourmet destination and when it comes to restaurants, one is spoilt for choice.
For two years in a row, Lima has won the title of Best Culinary Destination Of  The World.
There a special culinary tours for tourists including Organic Peruvian Coffee tasting, visits to local markets, tasting of exotic fruits and local products, ceviche and Pisco Sour classes....you name it.
Lately, we enjoy going out for Sunday brunch and as our son,  who lives presently in Austria, was visiting, we were looking for a place to celebrate.
As he adores sleeping until late on weekends, we decided that brunch would be the right option.
Our choice was the Social Restaurant at The Hilton Miraflores Hotel.
The restaurant opens onto a terrace at street level, creating a nice alfresco ambiance.

 *Picture courtesy of HH.

Brunch here is an all you can eat concept but if you are looking for some fruit and granola in the list, you are in the wrong place.
This restaurant is generally appreciated for it's amazing Peruvian American Fusion cuisine and freshly prepared seafood.
We started with classic Mimosa and of course Pisco Sour (sadly not included)
choice of plated Mini main courses
The selection of dishes is amazing and ranges from charcuterie and cheese selection to freshly prepared Ceviche in all its variations, Peruvian Fusion cuisine and a fantastic selection of small desserts.
As about five percent of Peruvians are of Asian background, there is of course as well the Asian version of Ceviche called Tiradito with no onions included and the fish cut in very thin slices.
I find it a clever idea that everything is served in small portions at the table, so you can try many different dishes and have not to line up for buffet.

Traditional Peruvian mashed potatoes topped with squid slices in black olive sauce and the second one crab meat topped with avocado sauce.



Crabmeat topped with yellow chili cream

Fresher impossible-Ceviche prepared instantly before your very eyes. You choose the ingredients.

In this case prawns, red onion, fresh cilantro and yellow chili cream.

Add your choice of fresh seafood and fish.

And the final results:
Fish only Ceviche with yellow chili cream.

Fish only  Ceviche with boiled and roasted corn kernels (Can you believe the size of the corn kernel?)

Seafood Ceviche


Another variation with prawns, mango, avocados and sweet potatoes.


Delightful sushi, topped with salmon, at the background Peru's favorite soft drink - Inca Cola

Saffron risotto with scallops and topped with a special algae called yuyu.

Grilled octopus in balsamic reduction


A selection of mini desserts

Impossible to resist - just watch my sons hands


Cheesecake with Andean caramelised fruits

All in all a wonderful culinary experience with very good service.
The only suggestion would be to improve the decoration of the terrace, the plants on display look a bit depressing in a country where you have an abundance of tropical vegetation.
Hope you enjoyed the visit, thanks for acompanying me
* This is proudly a non-sponsored review.
Address: Hilton Lima Miraflores, Av La Paz 1099, Miraflores Lima 18, Peru
Restaurante Social
Sunday Brunch from 12m to 16pm.
S75./  (Peruvian Soles) per person 
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Tuesday, April 7, 2015

Seared Scallops With Passionfruit Sauce


 

 

Ever heard of social cooking? This is a new phenomenon in the world of foodies and it does sound like fun.
And this is how it works:
A small group of people get together through social networks, meet in a private department   and learn to cook by socializing and learn to socialize by cooking - as you like it.
It's all about cooking, sharing and socializing - no age, status or other differences.
I'm thinking of joining a group one of these days and will tell you about the experience - can't wait, I'm so curious already.
As summer is coming slowly to an end for us in the Southern hemisphere, I wanted to prepare a little farewell to summer dish and thought that golden browned scallops with an exotic passion fruit sauce would be perfect for this occasion.
Passion fruit is one of my summer favorites. I love its bright yellow color and wonderful aromatic flavor.
It works great in combination with fish, seafood and white meat.
*Tip: When buying fresh passion fruit go for the ones that are already a bit wrinkled on the surface, these are the ripe ones, full of flavor. No Botox needed :)

For the Passion fruit sauce you need:

3 cups of fresh (or frozen) passion fruit pulp
2 spoonful brown sugar
1 spoonful fresh lemon zest
1\2 spoonful freshly grated ginger
1 spoonful slightly salted, very cold butter, cut in cubes
 
 Method:

Slice the fruit in half, spoon out the pulp and strain in a non-aluminum sieve and with the help of a spoon press to extract juice.

 Place juice in a medium pan, heat over medium heat and stir in brown sugar, lemon zest and grated ginger.

Bring to a quick boil, reduce haet and let simmer for about 5 to 6 minutes or until juice is reduced by half and has slightely thickened.
Turn off heat and stir in the ice cold butter cubes until sauce is glossy.


For the seared scallops you need:3 cups of scallops, rinsed with cold water and patted dry
3 spoonful olive oil
1 spoonful butter
1 spoonful chopped parsley
Instructions:
Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed).
Season scallops with salt and pepper.
In a small skillet heat oilve oil and butter.
When hot add scallops and let sear over high heat until brown and crisp, then turn using tongs and sear until the other side is golden brown.

Transfer on a warm serving dish and cover to keep them hot.
Sprinkle with choppedparsley and serve with hot passion fruit sauce.
Serves about 4p.
Enjoy!








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Wednesday, March 25, 2015

From France With Love - Ratatouille





Do you remember the singular dialogue between the Dowager Countess of Downton Abbey and her butler Carson when being presented with a new, strangely decorated dish at dinner:
"Carson, is this what I'm afraid it is?"
And after trying the dish: “I wish it would have been what I thought it was."
So far the irreparable Lady Violett Crawley on food styling and mental delusion at the table.
For me, a beautiful presentation of food is definitely important because eating is a multisensory experience and we all are "eating with our eyes" as well.
It's about creating expectation and not disappointing it, of course.
Reading the papers some days ago, I stumbled about an article discussing a new movement called
"We Want Plates".
The movement defines itself as "Crusading against food being served on bits of wood and roof tiles.
Chips in little buckets, peas in flowerpots and jam-jar drinks can do one too"
And dam right they are.
I was LOL looking at the incredible pictures frustrated foodies made of their meals presented in every imaginable accessory but not on a plate.
If you want to know more about it and join the fun go to:
or
Of course there are certain plates that are difficult to present.
The one I'm going to post today, the wonderful French Ratatouille, is one of them.
Ratatouille is one of the typical plates of Provence, a region in the south of France that celebrates its fantastic veggies and herbs by elaborating stunning classics like Ratatouille.
The secret lies in its simplicity, no artificial flavors added, all natural and superb.
As a bonus it is really easy to prepare, suitable for health and fitness fans, vegetarians and vegans and the subtle flavors blend together perfectly.
It can be eaten on its own or as a side dish for grilled chicken,fish, meat and works great with pasta.
Here we go.

You need:
 
 1\2 cup of olive oil
1 medium onion, chopped
1 red capsicum, seeds removed and cut into strips
1 yellow capsicum, seeds removed and cut into strips
1 large eggplant (about 250g), cut into small cubes
1 large zucchini ( about 250g), cut into small cubes
1 medium red onion, finely chopped
2 cloves garlic, minced
5 large ripe tomatoes ( about 400g), peeled and seeds removed, cut into large cubes
1 Bouquet garni ( 8 sprigs parsely,2 sprigs fresh thyme and one bay leaf, tied together with cooking twine)
2 spoonful of coarsely chopped fresh basil
Salt and freshly ground pepper

Method:
In a large pot, heat half of the olive oil over medium heat and sauté the capsicum.
 Remove from pot and drain over kitchen paper.
Add a bit more olive oil to the pot and sauté eggplant and zucchini.
Add onion and garlic and sauté until onion is  translucent.

Then add the bouquet garni and tomatoes, bring to a boil,  cover the pan with a tight lid and simmer until vegetables are tender, about 15 to 20 minutes.

 Just looking at the gorgeous colors is a pleasure.

Serve sprinkled with fresh basil.
(Ratatouille can be served as well cold, delicious on a hot summer day with grilled meat or fish.) 
Serves 6 as a side dish or 4 as a light dinner or main course.
Enjoy!

 


 






















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Tuesday, March 10, 2015

Coming Back With Delightful Cheese Mushroom Muffins






Dear all,
although blogging and being in touch with you my friends and fellow bloggers brings me plenty of joy and happiness I needed to take some time off toget healthy again and come back with refreshing new ideas and creativity.
This was a long and unexpected break from blogging but now I'm back, my health is improving and I feel renewed with energy.
Your words of encouragement touched my heart and were truly inspiring.
It was amazing to hear that many of you went through  similar experiences and came out feeling even stronger and more confident than before. Thank you so much for your support!
But of course, my absence didn't mean that I wasn't experimenting with new recipes.
One of these experiments came from rethinking muffins in my kitchen lab.
The results are these yummylicious cheese and mushroom muffins.
Many of our friends found them quiet addicitive, they are great when you are inviting on a budget and unbelievable easy to prepare.
 You need:
 2 cups of self raising flour
2 cups of grated cheese (Pick your favorite tasty cheese, my choice was Grana Padano)
1 1/2 cup of milk
2 eggs
1 cup of roughly chopped mushrooms
1 cup of roughly chopped fresh parsley
1 cup of finley chopped onions (optional)
1 spoonful of soft butter, unsalted
Salt and pepper
Instructions:
Preheat oven to 180 C.

Melt butter in a skillet and saute onions until translucent.

Add mushrooms and saute until soft.

Stir in chopped parsley, set aside.

Beat eggs in a mixing bowl until color changes to a pale yellow.

Sit flour into a large bowl.

Make a well in the flour and add all remaining ingredients.

Mix well until combined.
Fill a greased 12 hole muffin case

and bake in the middle of the oven for about 25 minutes or until golden brown.

Et Voila.

Mmh, so good with a bit of sour cream
 
Serves 12 p.
Enjoy!






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