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me nā mahana i ʻoi aku ma mua o 38 kekelē I nā kūlanakauhale he nui i Sepania, ke hele nei ka ʻāina i kāna nalu wela mua, i hoʻokomo ʻia i ka waena o ʻAukake, ma waena o nā huakaʻi, nā hoʻomaha a me ke kelepona ʻana. A me ia, ka makemake e hoʻomau i ka leʻaleʻa i ka ʻili i manaʻo ʻia a makemake ʻia ke kauwela o 2021.
ʻO ke kiʻekiʻe o ke aniani a me ke kauwela kahi kono e ʻai i ke olakino a me ke olakino, me ka ʻole o kēia mau kīʻaha me ke ʻono. I kēia lā i hoʻopau ʻohiʻohi mākou ʻekolu mau noi mai nā chef nui i mua o kekahi o nā hōkele ʻoi loa o ka honua e hana i ka papa kuhikuhi kūpono e alo (a leʻaleʻa) i kēia mau lā wela. Nā manaʻo maʻalahi a ʻono hoʻi e hana hou i loko o nā lumi kuke a ʻoluʻolu hoʻi me he mea lā e noho ana mākou ma kekahi o kēia mau wahi maikaʻi a puni ka honua.
ʻO ka mea kanu mea kanu Spanish, na Chef Fernando Sánchez
I mua o ke kapuahi i ka ʻO ke Kulanui ʻo Buchinger Wilhelmi ma Marbella, i ka 2020 e hoʻolauleʻa ai i 100 mau makahiki o ke ʻano kaulana ʻo Buchinger, ua hoʻokumu ʻia kēia keʻena maʻi e Kauka Otto Buchinger, kauka, akeakamai a me ka paionia o ka hoʻokēʻai lapaʻau. Hāʻawi ʻo Chef Fernando Sánchez i kahi papa hana momona e kau ʻia ma luna o nā lau lau.
nā mea hoʻohui:
- Mīkini mea kanu: 170 gr o ka leek, 1 koloka o kālika, 300 gr o ka ʻulaʻula, ½ teaspoon o ka ʻaila ʻoliva anuanu a me ka paʻakai.
- Nā mea kanu: 650 gram o ka pepa liʻiliʻi, 100 mau kālika, 150 gram o ka zucchini liʻiliʻi, 125 gram o nā ʻōmato cherry a me ka asp teaspoon o ka ʻaila ʻoliva pākī anuanu.
- Nā poʻe ʻē aʻe: 25 g o nā hua paina i kālua ʻia a me 50 g mau lālā ʻōpio
e hoomakaukau ai: Hoʻomoʻa i ka hapalua o nā leeks, kālika a me ka pepa i ka umu ma 170C no kahi o 40 mau minuke. A laila, hoʻomaʻemaʻe i nā mea kanu a mālama i ka wai mai ka pā. Kālua i nā lehele i koe i loko o ka aila ʻoliva. Ma mua pono o ka palu ʻana o nā lehele, e hoʻohui i nā mea kanu i kālua ʻia i mua me ka wai momona. E kuʻi i nā mea hana āpau a hala i kahi kānana maikaʻi. Pākuʻi i ka paʻakai i ka ʻono. A laila hoʻomoʻa i ka pepa a me ka kālika ma 180C no kahi o 40 mau minuke. Peel i nā pepa a hemo i ke koʻokoʻo a me nā ʻanoʻano. A laila, kāpae iā lākou i loko o ka pā no kahi manawa pōkole. Hoʻomoʻa i ka zucchini mini a hiki i "al dente". Kālua pōkole i nā kōmato cherry a me ka mini zucchini i ka aila a me ke kau e ʻono ai me ka paʻakai a me ka pepa. E hoʻopau, e hōʻike i nā mea kanu ma ka pā a kālailai i ka meaʻai ma luna o luna. E kāpīpī me nā hua paina a me nā ʻōpuʻu.
ʻO ka pua puaʻa i kālua ʻia, na chef Yannick Alléno
ʻO Yannick Alleno ʻo ia ke kuke nāna e mālama i ka lumi kuke o ka hōkele hanohano hanohano Royal Mansour Marrakech, kahi oasis palatial i hana ʻia e nā mea hana lima a ʻoi aku ma mua o 1.500 ma ke ʻano he ode i ka hana kuʻuna Moroccan. ʻO kāna papa hana, maʻalahi a maʻalahi hoʻi e hoʻomākaukau, me ka cauliflower ma ke ʻano he protagonist nui, ʻaʻole e haʻalele iā ʻoe me ka nānā ʻole.
nā mea hoʻohui:
- He pua kōlea.
- No ka wai marinade: 2 punetēpō o ka bata liʻakai paʻakai liʻiliʻi, 4 mau ʻāpala kālī ʻakai, 2 ʻelima o ka ginger hou i hoʻoheheʻe ʻia, 1 punetēpō o ke kō, asp teaspoon o ka turmeric, asp teaspoon o ka paprika, ka pepa hou a me ka coriander hou.
- No ka coriander sauce: 50 gram o coriander ʻokiʻoki, 15 gram o ginger hou, 40 gram o ka ʻaka keʻokeʻo, 40 gram o ka meli, 140 gram o ka mayonnaise, 80 gram o ka wai lime, 70 gram o ka aila ʻoliva, ka paʻakai a me ka pepa.
Nā Pale Pulu niu, na Chef Ashley Goddard
ʻO Joali ʻO ia kahi hale kiʻi kiʻi immersive mua loa ma Maldives, aia ma ka mokupuni ʻo Muravandhoo i kahi Raa Atoll i kūkulu ʻole ʻia, he 45 mau minuke wale nō mai Male e ka seaplane pilikino. Hoʻokumu ʻia i ka hopena o 2018, hana maoli ʻo Joali i nā hauʻoli i ke ola i ulana ʻia ma o ka nānā ʻana i nā hana hoʻomau a me nā mea maikaʻi, gastronomy, ʻohana a me ke olakino. I loko o kāna lumi kuke, ʻike mākou i ka mea kuke ʻO Ashley Goddard, ka mea e hāpai nei i kahi mea momona momona a momona hoʻi e pili ana i ka niu a me ka kokoleka.
nā mea hoʻohui:
- 1/3 kīʻaha niu niu, ¼ kīʻaha agave nectar, 1 ½ kīʻaha blanched ʻalemona, 2 teaspoons kinamona, 1 teaspoon grated fresh ginger, 1/2 teaspoon sea salt, 1/2 teaspoons nutmeg, 1/2 cup puffed quinoa ( kuke)
e hoomakaukau ai: ʻO Whisk pū i ka wai niu i hoʻoheheʻe ʻia a me ka nectar agave. E hoʻomoʻi i ka palaoa almond, ke kinamona, ka luina, ka paʻakai, a me ka nutmeg. E kāwili i ka quinoa a me nā walnuts i ʻokiʻoki ʻia a hoʻokaʻawale i ka hui i loko o nā ʻāpana liʻiliʻi me kahi puna, e hoʻohālikelike iā ia i pōpō e ka lima, e kau ma kahi pā a waiho e hoʻomaʻalili i loko o ka pahu hau. E hoʻoheheʻe i ka kokoleka me kahi aila niu iki. E hoʻomākaukau i kahi pā me ka niu hoʻopau E hoʻihoʻi i ka pā i loko o ka pahu hau e hoʻomaʻalili hou a hāʻawi iā lākou e ʻono.