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Coco Kitchen

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If you haven’t heard of renowned Colombian chef, Juan Manuel Barrientos, you will very soon. He is affectionately known as ‘Juanma’ by locals and at the very young age of 40 is already the founder of a hospitality group that includes restaurants and hotel across the Americas. He was named one of the 50 best chefs in Latin America and there is no doubt you will see his empire extending into Europe in the not-too-distant future.

His original restaurant is based in Medellín. It is now situated inside his boutique El Cielo Hotel. You can appreciate his popularity with a visit to his fabulously inventive restaurant there. With an open kitchen, you can see all the staff in action. They are all dressed in white lab coats with hair nets and meticulously beavering away at their workstations. You can be excused for thinking you’ve walked into the world of Willy Wonka and his chocolate factory.

Their tasting menu includes more than 15 courses or ‘moments’ as they like to call them in the restaurant. They like to create a sense of mystery with their menu. If you look online, you’ll find a long list of mostly single words, which don’t describe the ingredients of the dish. They are in fact, different regions of Colombia and your gastronomic journey at El Cielo is a whirlwind tour of the different regions of the country. What is important to note is this tasting menu is only available at the Medellín branch. If you visit their Michelin-starred restaurants in Miami or Washington DC, only some of the highlights might be on their menu.

The moments are designed to stimulate your senses. The restaurant is well-known for its choco-therapy, so for one course, you’ll be crushing a chocolate truffle ball with your hands. Then you will be enjoying the delights without the use of cutlery. It will bring back innocent childhood memories when dining was less rigid and formal.

This is also the case for another course, where diners are offered edible balloons with helium inside. That is the cue for a chorus of Donald Duck voices reverberating around the restaurant. What makes their concept so successful is they take the seriousness out of fine dining and with every course, they bring a heartfelt smile to everyone’s faces.

Although not advertised on their website, they do cater for dietary requirements. They can readily prep for a vegetarian version of the tasting menu. For example, when they present locally cured charcuterie, they can offer smoked peppers instead.

Dishes are nevertheless always exquisitely presented. The “tree of life” is a case in point, it’s a crunchy canopy of yucca bread presented in a tree trunk structure that made it resemble a bonsai tree.

You might have thought the “tree of life” would represent the Amazonas course. Instead, it is the fish course that contained arapaima. It is the largest freshwater fish in the world and is found in the Amazon River. The dish is presented with burning charcoal and you do wonder whether it is intentional to represent the long-suffering rainforest. The Arapaima has a rather firm texture reminiscent of cod. Another seafood course is the Cartagena-inspired sausage course that is made with crab meat and white fish.

If you are a meat lover, your main course will be paradise. It’s a confit duck served with a peach sauce along with a duck reduction sauce. It’s a surprise you see a lot of menus offering duck and orange but rarely see duck and peach paired together.

The meal is also interactive. For one of the dessert courses, you are a paleontologist looking for an ammonite, as you brush away the edible powder to reveal your dessert. History is never far away from your experience. With the petit fours, it is presented alongside a replica of the Muisca raft, which is the most famous artefact from the Gold Museum in Bogota.

Coffee is an integral part of the Colombian dining experience. The cafetal course includes the use of liquid nitrogen before your coffee is served to resemble the misty conditions of the coffee-growing regions of Colombia.

Throughout the meal, the kitchen excels in showing its mastery of molecular gastronomy. The full experience generally takes at least 3 hours, so make sure you plan either a full afternoon or evening for your meal. ‘El Cielo’ means heaven in Spanish and you will be in gastronomic heaven by the end of your meal.

For more information on the restaurant, please visit –

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Moist chocolate sponge layered with whipped cocoa cream and fresh strawberries. There’s nothing not to like about this luscious bank holiday bake.

Ingredients:

170g self raising flour

170g caster sugar

170g baking margarine

3 eggs

2tsp cocoa powder

For the filling:

400ml double cream

300g icing sugar

35g cocoa powder

200g strawberries

Method:

  1. Preheat the oven to 160C/140C (fan)/gas mark 3. Grease and line a 12-15cm round cake tin in preparation.
  2. Beat together the baking margarine and caster sugar until pale and fluffy. Stir in the flour, eggs, and cocoa to form a smooth batter.
  3. Transfer the batter to the prepared cake tin and bake in the oven for 50 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool in its tin.
  4. Whisk together the double cream, icing sugar and cocoa until the mixture looks spreadable.
  5. Slice the cake into three even layers. Wash the strawberries and slice each one in half. Starting with the bottom layer, line the edges of the cake with halved strawberries, exposed side facing outwards. Fill the inner circle with cream. Top with the second cake layer and repeat.
  6. Spread any leftover cream on top of the stacked cake and finish with a pile of strawberries. Serve immediately, keeping any leftovers in the fridge and consuming within 2 days.

Although blackberry and white chocolate may sound like unlikely bedfellows, this pairing is absolute marriage material. The flavour combination is summertime Sunday blackberry picking followed by Milky Bars on the back step. Shards of late afternoon sunlight poking through the curtains, which have been closed so mum can watch television whilst she does the ironing. Saying goodbye to our friends and having one last go on the garden swing, worrying that our blackberry stained hands won’t wash clean before school tomorrow. Even if you haven’t tried it before, this flavour tastes like summer and home.

Ingredients:
Serves 16

Choux pastry:
150g plain flour
250ml water
100g unsalted butter
4 eggs
1 tsp granulated sugar
1tsp salt

Filling:
310ml whole milk
200g granulated sugar
3 egg yolks
2 tbsp plain flour
2tbsp cornflour
1tsp vanilla extract
100g blackberries, chopped

Topping:
100g white chocolate
Few drops of juice from the blackberries
Edible flowers

Method:
1. Preheat the oven to 200C/180C(fan)/gas mark 6. Line a tray with baking paper and make sure you have a piping bag at the ready.
2. Start the choux pastry by combining the butter and water in a pan and bringing to a rapid boil. Sieve together the flour, sugar and salt in a separate bowl.
3. Remove the pan from the heat, add the dry ingredients, and stir briskly with a wooden spoon. You want to keep stirring until the dough forms a ball that pulls away from the sides of the pan. Leave to cool slightly.
4. Whisk the eggs together in a jug. Pour the beaten eggs into the dough mixture, stirring continuously until it comes together. Be patient, this can take a couple of minutes, but I assure you that you will be left with a smooth, glossy dough.
5. Spoon the dough into a piping bag and pipe long fingers onto the prepared sheet. Bake in the oven for 20-25 minutes.
6. Remove the shells from the oven and prick the base of each one with a fork to prevent them going soggy. Leave on a wire rack to cool completely.
7. For the filling, warm the milk over a low heat until hot, but not boiling. Whilst the milk is on the hob, whisk together the flour, egg yolks, cornflour and sugar until no lumps remain.
8. Add half of the milk to the egg mixture, stirring constantly. Pour the egg mixture into the pan with the rest of the milk and return to the heat. Continue to heat and stir until thick. Stir in the vanilla extract and leave to cool completely.
9. Cut the éclair shells in half lengthways and pipe a layer of cream over the top. Sprinkle with chopped blackberries and pop the pastry lid on top.
10. Melt the white chocolate in a heatproof bowl suspended over a pan of barely simmering water. Add a few drops of the residual juice from the blackberries to create a soft violet shade.
11. Pour the chocolate over the eclairs and decorate with edible flowers. Best enjoyed immediately with good company and a cold glass of wine.

What are some great ideas for having some quality time with your friends and family? You could go out for a vacation, go to the movies, or go watch a sporting event. All of these are fun, but you can also have a great time sitting in your backyard and have a delicious meal. That’s right! We are talking about a barbeque party.

You can set up all of the necessary things you will need right in your backyard, call your loved ones, and have a great time. You can even show off some of your cool grilling techniques while you are at it.

Now before you invite everyone, make sure you have everything you need in order to make your party a success. You will need some specific tools and gear to make those delicious meals.

Tools you will need

There are many different styles of doing barbeque and many tools involved in the process. The best part about it is that you won’t need expensive tools to make some delicious steaks, patties, and kebabs.

There are tons of options to choose from, and because of that, you might also feel a bit confused about getting the right gear that will suit your purpose. You will also need more hands-on experience with the tools to properly use them.

Don’t worry because we’ve got you covered. Here is a list of tools that come very handy for barbequing.

1. Tongs

You will need some sturdy tongs to properly flip the food. Tongs are perfect for maneuvering your food. They can be used for all sorts of food. Meaty steaks, delicate patties, and fish fillets all can be held with a strong grip. Apart from keeping you ata safe distance from the flame, tongs also savesthe flavor of the food. Using a tong properly will allow you not to break or pierce the food, which can allow the juices to come out.

2. Spatulas

You do not always need heavy-duty grill spatulas for your barbeque, but you do need a sturdy one. It is best to choose one with a regular length and a wide head. The wide head of the spatula makes it easier to flip the food.

3. Stainless Skewers

It’s better to use stainless steel skewers rather than wooden or bamboo ones as they are much more durable. Stainless skewers are also reusable and last a long time. A regular 12-inch sized skewer can easily meet your barbeque needs.

4. Cast Iron Skillet

Using a skillet on top of the grill is a great way to cook. If you cook straight on the grill, the fat will fall from the meat and down to fire, causing it to flare up. Using the skillet gives the meat a perfect sear and enhances the flavour.

5. Baking Mat

The mat allows the meat to have the perfect grill lines you want and saves your food from falling through the grates, similar to the skillet.

6. Basting Brush

You will need a basting brush for marinating your meat with sauces and other ingredients. You should pick brushes that have a long handle, whichallows you to maintain a safe distance from the heat.

Also, it’s good to select food-safe silicone brushes. These brushes are very durable and heat resistant. The bristles are also firmly attached and won’t accidentally break and fall on the food.

7. Charcoal Grill

Gas grills are your traditional grill, but charcoal grills take the flavor of your food to a whole new level. For charcoal grills, you will also need a chimney. Once you learn and feel comfortable using the charcoal grill, you will be able to cook in a shorter time.

Here’s the best part: Charcoal grills are also cheaper than gas grills. Pit Boss griddle vs Blackstone griddle.

8. Chimney

This is where you will place your coal. The chimney works without continuously pouring lighter fluids and, in turn, doesn’t make your food smell like gasoline. In chimneys, you can put newspaper at the bottom and coal at the top, then light the newspapers, which will ignite the briquettes. After that, you can rest at ease and let the chimney do its job.

9. Meat thermometer

Thermometers are very important for cooking. It gives you an instant read on the temperature of the meat and helps you understand how long it will take to cook. This certainly gives you the perfect meat — not undercooked or overcooked at all.

10. Apron

Of course, you are going to need an apron. Every cook must wear an apron before starting to cook as a rule of thumb. It keeps you safe from the spills and heat, and aprons also have pockets so you can keep all of your cooking tools at your disposal.

11. Gloves

Even while using long-handled tools like spatulas, tongs, and skewers, you should always maintain more safety, which is why you definitely should use oven mitts while cooking. There are very durable gloves available on the market, which even allows you to carry the meat directly from the grill with your hands. Buying durable gloves is worth the investment.

12. Grill Floor Mat

Safety comes first. While barbequing, you will be working with a lot of heat and flammable objects. Barbequing is fun, but you should never compromise on safety. Aside from safety while grilling, you will encounter the occasional spills that can stain the floor. You do not want that to happen, right?

Then, get a fire-resistant and retardant mat and set it right below your machines just in case.

13. Timer

You need these to keep you on track. There are timer apps that can provide you all sorts of information about grilling temperature and times.

14. Burger press

You would need a burger press to make those perfect–sized burgers and patties if you want your burgers to all be exactly the same size.

15. Meat injectors

To increase the flavor of your food, sometimes you need to inject extra ingredients into the meat. For that, you will need meat injectors. This is a syringe-like looking tool that allows you to inject marinade into the food.

16. Grill basket

Grill baskets are very useful when you want to grill vegetables, delicate fishes, and fruits. The basket helps the food from falling through the grill rack.

17. Barbeque lights

What about when you want to cook at night?

You would need outdoor lights of course. There are many options to choose from. You can use pole, mounted, or handled lights. You can use magnetic lights that can be attached to the grill so you canget the perfect lighting.

18. Grilling Sheets

Grilling sheets allow the more delicate foods like eggs and veggies to be grilled properly, giving them the right flavor. The sheets can be washed and reused again if needed.

19. Fire extinguisher

It’s not a cooking tool per se, but we thought this should be on the list. You need to make sure you have everything under control while barbequing, so keep a fire extinguisher nearby in case you need to use it.

20. Grill Brush

Cleaning and sanitizing is a very important part of the cooking process. Learning how to barbeque is not only about cooking; it’s also about keeping your gear and equipment clean for the next use. So investing in a grill brush is a good idea. You could use brushes with stainless steel bristles as they tend to be very durable.

Barbequing is fun, exciting, and a great way to spend your time. Whether you are new to barbecue or are a professional cook, all the tools mentioned above will surely come handy. Learning how to use them properly is also pretty easy. The next time you plan for a barbeque party, you will be more than ready.

A quick and easy bake requiring very little effort, this Cheat’s Galatopita is the ultimate comfort dish.

There’s so much going on in the world right now, and if that’s not an excuse to have custard for breakfast then I don’t know what is. I’m not claiming this is the real deal, I’ve cheated BIG time, but the flavour, texture, and everything else isn’t a million miles off the original. You can, of course, make it with cream, but I went with whatever I had left in my fridge this morning and it still tastes wonderful.

Ingredients:

7 sheets of filo pastry

70 butter, melted

3 large eggs

100g granulated sugar

Pinch of salt

335ml whole milk

Zest of one lemon

1tsp cinnamon

Extra cinnamon and icing sugar, for dusting.

Method:

  1. Preheat your oven to 180C/160C (fan)/gas mark 4.
  2. Brush your first sheet of filo pastry with melted butter. Scrunch the pastry together, lengthways in, before twisting into a spiral. Place in the centre of a pie dish.
  3. Repeat this step with the remaining six sheets. Bake in the oven for 20 minutes.
  4. Remove the pastry from the oven and leave to cool for 10 minutes.
  5. Whisk together the eggs, sugar, salt, cinnamon, and lemon zest. Add the milk, whisking until smooth.
  6. Pour the custard over the pastry. Place a sheet of baking paper over the top (to prevent burning) and return to the oven for 50-60 minutes, or until the custard has set.
  7. Remove the dish from the oven, dredge with icing sugar and cinnamon, and serve immediately. Leftovers (if any) can be refrigerated for up to three days.

Easy and delicious with very little prep time, this no bake cheesecake is the dessert we all need right now.

Ingredients:

400g chocolate chip cookies

100g butter

580g cream cheese, softened

150g sugar

350ml whipping cream

1tsp vanilla extract

50g dark chocolate, chopped

100g extra cookies, to decorate

Method:

1) Blitz the chocolate chip cookies either in a food processor or by placing them in a sandwich bag and bashing them up with a rolling pin.

2) Melt the butter and stir in the cookie crumbs. Use the mixture to line an 18cm cake tin, taking the crust up the sides if you wish. Refrigerate for 15 minutes.

3) Whisk together the cream cheese, sugar and vanilla extract. In a separate bowl, whisk the whipping cream until soft peaks form. Fold the whipped cream into the cream cheese mixture before gently stirring in the chopped chocolate.

4) Transfer the cheesecake mixture to the cookie base. Refrigerate for at least 4 hours, ideally overnight.

5) When the cheesecake has set, decorate the top with the remaining cookies. Keep refrigerated and consume within 3 days.

A delightful marriage of flavours, ginger teases out the sweetness of the pork and peppers, whilst garlic provides a succulent, sharper definition. A quick supper that can be whipped up in under 10 minutes, you can always switch the pork to Quorn for a veggie friendly option.

Ingredients:
500g pork loin, cut into strips
1tsp salt
½ tsp black pepper
1tbsp vegetable oil
5 cloves garlic, peeled and minced
2” chunk of fresh ginger, grated
4tbsp runny honey
2tbsp sriracha sauce
1tbsp rice/white wine vinegar

To serve:
Chopped peppers
Noodles
Sesame seeds
Spring onions, chopped

Method:
1. Whisk together the honey, sriracha and rice/white wine vinegar. Set aside.
2. Heat the oil in a wok or heavy based pan, swirling to coat. Add the chopped peppers and cook for 3 minutes before removing from the pan.
3. Add the pork and season with the salt and pepper. Cook for 2-3 minutes, or until the meat has browned on both sides.
4. Remove the pork from the pan and set aside. Return the pan to the heat and add the garlic and ginger. Cook for 30 seconds before raising the heat and adding the sauce mixture. Bring to a boil, stirring frequently as the sauce thickens. Toss the pork in the pan until the meat is evenly coated. Add the peppers before giving everything a good stir.
5. Cook the noodles in a pan of briskly boiling water. Drain and transfer to your serving bowls. Top with the pork and peppers before sprinkling with spring onions and sesame seeds. Serve immediately.

Why brave the storm this weekend when you can stay cosy in the kitchen and bake up a storm of your own? Surprisingly easy and lightly spiced, this cake is ready in under 80 minutes.

Ingredients

13/4 cups plus 1 tablespoon self-raising flour
1 cup light brown sugar
1 cup baking margarine
4 medium eggs
1 pear, peeled cored and diced
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
Ground nutmeg
1 tablespoon golden syrup
2/3 cup icing sugar
6 crushed Biscoff cookies
Splash water

Method
Step 1
Preheat the oven to 325ºF. Lightly grease a bundt pan and set aside.
Step 2
Combine the flour, light brown sugar, margarine, and eggs in the bowl of a stand mixer. Whisk until smooth. Gently fold the pear into the cake batter along with the spices and golden syrup.
Step 3
Transfer the batter to the prepared bundt tin. Bake in the oven for 60 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake to cool on a wire rack.
Step 4
When the cake is fully cool, whisk together the icing sugar with a splash of water. Keep adding water a little at a time until the icing reaches a smooth pouring consistency.
Step 5
Pour the icing over the bundt, leaving it to run down the ridges of the cake. Sprinkle the crushed Biscoff cookies over the top and enjoy.

So quick and easy, these fluffy, puffed up pancakes are layered with fried chicken and bacon for a savoury twist. I’ve used Sublime Chimichurri Butter, but you can use regular butter if you prefer. Pro tip: Cook the chicken in the oven and finish with a quick deep fry to keep the meat extra juicy.

Ingredients:

135g plain flour

1tsp baking powder

2tbsp caster sugar

Pinch of salt

130ml milk

1 egg

2tbsp Sublime Chimichurri Butter (plus extra, for frying)

To serve:

Fried chicken

Cooked smoked streaky bacon

Maple syrup

Method:

  1. Sift the flour and baking powder into a large bowl. Stir in the sugar and salt.
  2. Melt the chimichurri butter and leave to cool for one minute.
  3. Whisk together the milk, egg and melted butter. Combine with the dry ingredients and whisk to form a stiff batter.
  4. Heat a little chimichurri butter in a pan set over a medium heat. Add a ladle of pancake batter and cook until the top starts to bubble. Flip the pancake over and cook for another 30 seconds. Remove from the pan and repeat.
  5. Layer up the pancakes with the fried chicken and bacon. Drizzle with maple syrup and serve immediately.

A quick and easy bake requiring very little effort, this Cheat’s Galatopita is the ultimate comfort dish.

There’s so much going on in the world right now, and if that’s not an excuse to have custard for breakfast then I don’t know what is. I’m not claiming this is the real deal, I’ve cheated BIG time, but the flavour, texture, and everything else isn’t a million miles off the original. You can, of course, make it with cream, but I went with whatever I had left in my fridge this morning and it still tastes wonderful.
Ingredients:
7 sheets of filo pastry
70 butter, melted
3 large eggs
100g granulated sugar
Pinch of salt
335ml whole milk
Zest of one lemon
1tsp cinnamon
Extra cinnamon and icing sugar, for dusting.
Method:

  1. Preheat your oven to 180C/160C (fan)/gas mark 4.
  2. Brush your first sheet of filo pastry with melted butter. Scrunch the pastry together, lengthways in, before twisting into a spiral. Place in the centre of a pie dish.
  3. Repeat this step with the remaining six sheets. Bake in the oven for 20 minutes.
  4. Remove the pastry from the oven and leave to cool for 10 minutes.
  5. Whisk together the eggs, sugar, salt, cinnamon, and lemon zest. Add the milk, whisking until smooth.
  6. Pour the custard over the pastry. Place a sheet of baking paper over the top (to prevent burning) and return to the oven for 50-60 minutes, or until the custard has set.
  7. Remove the dish from the oven, dredge with icing sugar and cinnamon, and serve immediately. Leftovers (if any) can be refrigerated for up to three days.