All posts by dragonlife

Robert-Gilles Martineau hails from Bourgogne/Burgundy, France and presently resides in Shizuoka/Japan

Japanese Fish Species 3: Buri/Yellowtail

August 16, 2014 dragonlife Leave a comment

We are just between two distinct seasons for Buri/鰤 or Yellowtail, as Hiramasa or young Yellowtail is caught in Summer and Buri/Mature Yellowtail is caught in Winter.

How do you recognize them apart?

Buri has a “square chin” as they say in Japanese. Look at the back extremity of the mouth,

whereas it is more rounded for the hiramasa.

In Japan they are caught south of Hokkaido Island.
They come under many names: Wakashi, Inada, Warasa, Wakana, Hamachi and Mejiro.

Buri/Yellowyail is most popular when caught in rising waters in Winter when called Kan Buri/寒鰤 or “Cold Yellowtail.

Buri sashimi after light grill/Aburi/炙り

Young Yellowtails are best eaten as sahimi or

Buri Sushi

or as sashimi as they are leaner then.

Older buri, containing a lot of fat, are better eaten cooked

Buri Teriyaki,

Buri Ara with the whole head, or

Buri Mopponzu, including innards, especially liver and heart.

In the West of Japan, a New Year Meal cannot be conceived without buri!

Natural Buri catch accounts for 70,000~80,000 tonnes, while human-raised buri accounts for over 130,000 tonnes every year.
Imported buri account for less than 3,000 tonnes.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Craft Beer, Shizuoka City

Shizuoka Beer Tasting: Aoi Brewing-Australian Ale (2nd batch)

August 16, 2014 dragonlife Leave a comment

While the third batch should available on top during the second half of this month, more beers from the second stand are appearing at Aoi Beer Stand in Miyuki Cho, Aoi Ku, Shizuoka City!

This time is the turn for Australian Ale!

Served on tap
Barley, barley hops, live yeast
Unfiltered
Alcohol: 4~5 degrees
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: Dark orange
Bubbles: Longish head, Very fine creamy bubbles. White
Aroma: Dry and fruity. Oranges
Taste: Refreshing dry and fruity attack.
Complex. Bread, oranges, hints of mild lemon.
Elegant. Great improvement on the first batch!
Gently lingers on the palate before leaving on a drier note and late pleasant acidity.

Overall Elegant thirst quencher with a twist!
Reveals increasingly numerous facets.
Well-rounded with late acidity and dryness.
Keep you up on your toes.

AOI BREWING

Temporary address:
AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

Aoi Beers are also available at Aoi Brewery’s two more restaurants in Shizuoka City, namely

420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK

and Mando:

Mando, Neo Japanesque Bar
420-0031, Shizuoka Shi, Aoi Ku, Gofuku Cho, 2-4-6, Mori Blg, 1F
Tel/Fax: 054-221-5103
Business hours: 17:00~26:00
Parties possible on 2F
Credit cards OK

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sake, Sake Brewery, Shizuoka City

Shizuoka sake tasting: Eikun Brewery-Tokubetsu Junmai Homarefuji

August 14, 2014 dragonlife Leave a comment

This is the second tasting of a nectar brewed by Eikun Brewery in the mountains of Yui in Shimizu Ku, Shizuoka City, and I conducted it in the same place as before!

At la Sommeliere in Myuki Cho, Aoi Ku, Shizuoka City!

Note that this particular sake was exclusively made with Shizuoka products including Shizuoka-grown Homarefuji rice and Shizuoka NEW-5 yeast!

Rice: Homarefuji
Rice milled down to 60%
Yeast: Shizuoka NEW5
Dryness: 2
Acidity: 1.6
Alcohol: 15~16 degrees
Bottled in July 2014

Clarity: very clear
Color: Faint golden hue
Aroma: fruity. Banana, dark chocolate, custard.
Body: fluid, slightly sirupy
Taste: Very fruity and dry attack backed with puissant junmai petillant.
Complex. Pears, banana, custard. Late appearance of dry coffee beans and dark chocolate.
Disappears fairly quickly.
Drinks very easily. Really elegant and mysterious at times. Facets just keep appearing.

Overall: Superb sake despite the modest status of the rice grown in Shizuoka, which shows that not only if you have the skills to take it to a higher level Homarefuji is fast proving its value.
Beautiful aperitif when enjoyed slightly chilled.
At first I didn’t want to drink it with food but I couldn’t resist the quiche Lorraine on the menu, and discovered that it would do better than many a vaunted white wine with French gastronomy!

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Shimada City, Shinto Shrines

Kanza Ooi Shrine (神座大井神社) in Shimada City!

August 14, 2014 dragonlife 2 Comments

Finding a shrine can be sometimes confusing for a new visitor to Japan!

The other day I took the bus of the Ikumi Line/Ikumisen/伊久身線 from Shimada Station North exit bus stop.
I got down at a stop called Kanza Miya Iriguchi/神座宮入口, meaning “Entry/Entrance/Iriguchi” to Kanza Shrine/Kanza Miya”.
The problem is that Jinjya/神社 and Miya/宮 (can also be pronounced “Gu”!) both mean “shrine”!
Incidentally as the line is heavily subsidized by the City it is very cheap, but there is only one bus every hour!

To make matters a bit more complicated the whole shrine is dedicated to the River Ooi, hence the inclusion of its name, whereas the main shrine inside is only called Ooi Shrine!

A very rural but solemn atmosphere in the cool tree shades by a scorching hot day!

The hand-washing stone basin under its own roof!

A very old “monument” probably predating everything around!

The main shrine!

Venerable trees all around!

The guard lion seems a bit different!

It is different indeed!

Not only the paint but the style make it unusual!

The big stone lanterns have been apparently added not so long ago!

We can’t forget the other lion guard!

An impressive roar!

The main shrine!

Lion guards on the roof of a Shinto shrine are unusual!

The money offerings wooden box!

The rice straw garland!

The old plaque clearly states “Ooi Jinja/大井神社/Ooi River shrine”!

Always look behind a shrine and you might find smaller and far older ones!

Such small shrines are very probably more authentic as they were erected by small farming communities!

In Kyoto and large cities they would have all but disappeared, thus erasing real history!

These foxes confirm this is an “inari/稲荷” shrine to help rice crops!

Walking around the other side of the main shrine!

Here is another one!

Poor little thing!

Good-bye, kanza Ooi Shrine!

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Craft Beer, Shizuoka City

Shizuoka Beer Tasting: Aoi Brewing-Pale Ale (2nd batch)

August 13, 2014 dragonlife 3 Comments

Another beer has appeared with the 2nd batch brewed by Aoi Brewing, namely Pale Ale, which is incidentally their second trial with the same type!
Of course I went to taste it at Aoi Beer Stand in Miyuki Cho, Aoi Ku, Shizuoka City!

Served on tap
Barley, barley hops, live yeast
Unfiltered
Alcohol: 4~5 degrees
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: dark orange/persimmon
Bubbles: very fine. Longish head, white
Aroma: dry oranges
Taste: Very fruity and gentle approach.
Oranges, bread.
Very refreshing, straightforward and easy to drink.
Stays dry all the time with a little welcome acidity.
Not affected by food.

Overall: A high quality thirst quencher.
Eminently enjoyable on a late hot afternoon.
Drinks very fast, so be prepared for a bigger glass!

AOI BREWING

Temporary address:
AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

Aoi Beers are also available at Aoi Brewery’s two more restaurants in Shizuoka City, namely

and Mando:

Mando, Neo Japanesque Bar
420-0031, Shizuoka Shi, Aoi Ku, Gofuku Cho, 2-4-6, Mori Blg, 1F
Tel/Fax: 054-221-5103
Business hours: 17:00~26:00
Parties possible on 2F
Credit cards OK

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Japanese garden, Shizuoka City, Tourism

Traditional Japanese Garden in Youshyu Temple (養秀寺) in Shimo, Aoi Ku , Shizuoka City!

August 13, 2014 dragonlife Leave a comment

If you cycle (or ride, or walk) along the Abe River, you are bound to find many a Shinto Shrine or Buddhist temple along the way especially if you keep to side streets/road between the main road and the abutting mountain slopes!

That is how I found this small Buddhist Temple up a short but very steep slope.
I do not so much interest in Buddhist Temples and their cemeteries, but you never know as you might find something out of the usual from time to time!

For people interested in such matters the name of the Temple is Youshyu Ji/養秀寺 of the Soutoushyuu/曹洞宗 Buddhist Sect!

This tiny traditional Japanese garden was the reason for a longer visit!

The whole measured 2 x 3 meters at the most with a miniature mountain stream landscape!

only a few carps, but big and all of diffrent colors!
That alone is worth a lot of money!
Mind you, Buddhist Temples in Japan, however small they may be, are always rich!

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Photography, Shizuoka City, Tourism

Abandoned Shizuoka: Ivy Building in Otowa Cho, Aoi Ku, Shizuoka City!

August 13, 2014 dragonlife Leave a comment

In shizuoka City, except for obvious designs, a lot of ivy is almost certainly a sign of abandonment considering the mild and humid climate!

i had to cycle past it to finally notice this old building, obviously a company of some kind in Otowa Cho, Aoi Ku, Shizuoka City!

I actually noticed it first from an angle across a car park!

The nearer you get the thicker the ivy appears!
Mind you this full summer!

They haven’t opened windows for ages!

Covered with ivy on at least three sides!

I truly wonder what’s hiding inside! LOL

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sake, Sake Brewery, Shizuoka City

Shizuoka Sake Tasting: Sanwa Brewery-Hagoromo no Mai Junmai

August 13, 2014 dragonlife Leave a comment

Hagoromo no Mai is an old regular brand by Sanwa Brewery in Shimizu Ku, Shizuoka City, to commemorate the legend of Hagoromo/Veil lost by a deity to a fisherman had had to dance/Mai to regain it!

If you can read Japanese you will find the whole story on the label!

It is a junmai, meaning no pure rice alcohol was blended in!

Rice: Gohyakumangoku (Toyama Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 3
Acidity: 1.4
Bottled in July 2014

Clarity: very clear
Color: Faint golden hue
Aroma: Assertive. Fruity. Banana.
Body: fluid, slightly sirupy
Taste: very dry and fruity attack backed by puisasnt junmai petillant.
Complex. Banana, pears, apricots, nuts.
Quickly disappears on a very dry note with hints of greens.
Late appearance of faint coffee beans.
More coffee beans backed with pears and hints of dark chocolate surging out with further cups.
Varies little with food but for more pronounced dryness and acidity.
Marries well with any food.

Overall: Eminently enjoyable sake on its own or with food, although obviously conceived to accompany food, especially heavy izakaya fare.
Slightly chilled it becomes a delicate aperitif.
Its dryness and acidity make it a great accompaniment to cheese or chocolate!

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Sake Bar, Shizuoka City, Wine Bar

Quiche Lorraine & Eikun Brewery Tokubetsu Junmai at La Sommeliere Wine & Sake Bar in Shizuoka City!

August 12, 2014 dragonlife Leave a comment

Service: Shy but very friendly
Equipment and facilities: Spotless clean. Superb washroom. Entirely non-smoking!
Prices: Reasonable
Strong points: Local sake by the glass. Extensive wine list by the glass. Bottles on sale. Great local bread and pastries. Home-made light food

Frankly speaking I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is just perfect as not only you can conduct your tasting in the best conditions possible but also exchange views at the same time!

It was actually my second tasting in this very new bar and like the first one it concerned a brew concocted by Eikun Brewery in Yu, Shimizu Ku, Shizuoka City!

The fact that the rice used is Shizuoka-grown Homarefuji and that the yeast is the Shizuoka NEW-5 added to the interest!
Report coming soon!

I had thought of conducting my tasting away from food but sitting in front of a menu persuaded me of the contrary!

Quiche Lorraine comes into many guises, especially in Japan, and I wanted to savor Mrs. Hiromi Hasegawa/長谷川浩美さん’s own version!

Hiromi’s quiche is made without any dough, thus presenting a very light and elegant savory.
It is obviously designed for small feminine appetites, but it was prefect for my tasting, being at the time so elegant, tasty and well-balanced!
I definitely have to explore the appetizers/tapas menu!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!

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French gastronomy, Recipes, Zucchini

From my Recipe Book: Stuffed Zucchini!

August 12, 2014 dragonlife 2 Comments

I always check the Agriroad Market in Miwa, Shizuoka City, where they sell products grown by local farmers’ wives and I have a weak spot for those enormous round yellow zucchinis!
The other day as I had a little more time than the Missus I prepared dinner and cooked us a stuffed zucchini!

I would have needed both of my hands to circle it completely!

Although it looked plain and seedless, it actually contained many soft large seeds inside.
I scooped all the inside with a sharp spoon first.

Once I had emptied the zucchini of its seeds there was not much left of its flesh which suited me fine as I didn’t want the vegetable to have too thick walls before cooking it.
I chopped whatever was left finely.

I also finely chopped 1/4 of a medium-large onion, 1/4 of a medium-sized carrot and two big cloves of garlic.

I fried the finely chopped vegetables in some olive oil until they had lost most of their water.
I used about 250 g of minced pork and beef mixture, 2 very full teaspoons of freshly grated parmegiano cheese and plenty of fresh basil leaves from my balcony.
I first thoroughly mixed the meat with the vegetables and cheese seasoned with coarsely ground pepper and hot spices. No need for salt as there was enough in the cheese (and the bacon later!). Mind you, this is where you can play with spices, herbes and salt according to your preferences!

I first lined the whole inside of the zucchini with soft bacon.

I lined the bottom half with basil leaves.

I stuffed the bottom half with the meat filling and lined the top half of the zucchini with more basil leaves.

I finally filled the zucchini with the rest of the meat.
I tapped the meat until I was sure there was no air pockets inside.

I topped it with its “hat”, sprinkled olive oil all over it and baked it in the oven first for 20 minutes at 180 degrees Celsius.

That is how it came out first. The meat was still raw inside.
Next I put it back with the hat off for 15 more minutes into the oven at 200 degrees Celsius.

Only then it was properly cooked and ready to be eaten!

This two-step method will insure that whole is properly cooked but full of juices!

We had enough for our main dish for two the other night night!

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Fish, Japanese Fish, Mullet

Japanese Fish Species 2: Bora/Mullet

August 12, 2014 dragonlife Leave a comment

There are at least 12 recognized kinds of mullet being caught all over the world.
The flathead mullet in particular is an important food fish for many around the world, and can be both fished and farmed. The roe of this mullet is salted, dried, and compressed to make a specialty food across the world, such as Korean myeongran jeot, Japanese karasumi, Italian botargo, and Egyptian batarekh . In Egypt, the fish itself is salted, dried, and pickled to make feseekh.

Flathead Mullet, Mugil Cephalus in Latin, or Bora/鯔/鰡 in Japanese will reach length of over 80 cm in Japan, although the average length will more around 50 cm.

It is caught south of Hokkaido near river mouths or in bays receiving lots of river waters.
Like any other fish, it will be called other names depending upon the region: Isegoi (Western Japan), Itanebora (Ehime Prefecture), Mabora (Hiroshima Prefecture), Tsukura (Okinawa), Kuchime, Mejiro, Hebuna, Haku, Makuchi, Kurome, or Merome.

It is a versatile fish:

Served raw as sashimi in Japanese Cuisine or,

as carpaccio in Italian style.

It is more unusual as sushi nigiri (front two) and will probably be found as such only locally.

To answer a query from Luke, it is more encountered cooked:
Deep-fried and served with a soy-based sauce is common to many asian countries.

Deep-fried before being served wit a sweet and sour sauce,

or the same again with tofu is popular in Taiwan (and in Japan!).

First steamed and then served with a sauce made with sweet pickled plum and miso is supposed to be of Chinese origin, but can be found again in many Asians countries.

But for all these recipes, the most valuable (and very expensive at that!) is the roe of the female mullets!

It is served as it is extravagantly in Japanese or Italian cuisine sashimi or carpaccio.

The combinations are infinite!

An extravagant salad of Japanese and Italian inspiration!

Grated over an extravagant pasta dish!

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Baird Beer, Craft Beer, Shizuoka Prefecture

Shizuoka Beer Tasting: Baird Beer-Teikoku IPA

August 12, 2014 dragonlife 3 Comments

“Teikoku” in Japanese means “Empire”
Interesting enough Baird Beer also produces and a Suruga Bay Imperial IPA!

Another label for collectors!

Product name: Baird Beer Teikoku IPA
Ingredients: malt, barley, hops, sugars, yeast
Unfiltered
Double fermentation
Natural carbonation
Alcohol/ABV: 6.5%
Contents: 330 ml

Longish head
Bubbles: fine. White
Clarity: smoky (normal as it is unfiltered). Very clean
Color: Dark orange/persimmon
Aroma: assertive. Bread, hints of oranges and roasted oats.
Refreshing, dry, light and fruity approach.
Bread, hints of caramel and roasted oats, dry coffee beans.
Lingers on pleasantly with welcome acidity.
Changes little with food but for a deeper dryness backed with lighter acidity.
Dry roasted oats and coffee beans making a strong comeback once away from food.

Overall: Deep, dry and complex craft beer!
Lots of character.
Multiple facets keeping coming up!
A challenge for connoisseurs!

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Kura, Shizuoka City

Kura: Traditional Japanese Warehouse in Shizuoka Prefecture 21: Old Farm House Kura in Shimo, Aoi Ku, Shizuoka City!

August 12, 2014 dragonlife Leave a comment

“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urba/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.

The other I noticed the pinion of a kura peeking over the greenery as I was cycling along a back road in Shimo, Aoi Ku, Shizuoka City!

I didn’t really know what to do of it as the access seemed completely blocked.

Anyway I decided to walk around and find out!

I did meet a neighbor farmer who kindly told me this was not his, bit a neighbor’s kura and that I would have to walk around to find an access, if there was one.

I only met another farmer who also kindly explained it was another farmer’s property!
He mentioned that it was practically abandoned but that it served as a rice storage kura in old times!

Since then it had probably been transformed into a farm tool shack judging from the somewhat decrepit lower half!

But the front is still worth looking at!

Still a great window!

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Edamame, Recipes, Spanish Gastronomy

From my Recipe Book: Edamame Spanish Omelette!

August 11, 2014 dragonlife Leave a comment

Edamame/枝豆 seem to become ever more popular throughout the world.
It is ironic that common soy beans were not Japanese originally to later become a Japanese specialty in its unripe shape!
Everyone knows about Spanish omelettes. Here is a simple recipe combining Spanish and Japanese Cuisines that I’m sure everyone will be able to expand on:

Edamame Spanish Omelette!

INGREDIENTS: For a 20cm-diameter frypan

-Potatoes: 3 medium
-Onion: half 1 medium/thinly sliced
-Eggs: 3
-Salt: 1 teaspoon or as appropriate
-Olive oil: 2 tablespoons
-Edamame: 100 g (beans only)
-Optional: pepper and spices of your liking

RECIPE:

-Boil the edamame enough to be able to peel the beans easily.

-Peel potatoes. Cut lengthwise in 4 portions and cut each portion in about 3cm thick strips. Cut strips into 3 cm long pieces. Wash rapidly and drain.

-Pour oil in a frying pan. Add salt (imporatnt point) first. Throw in potatoes and fry for a short while until potato pieces are completely coated with oil.

-Reduce fire to medium low. Cover with glass lid. Cook/simmer for 10 minutes.
Turn over from time to time to evenly cook potatoes. Avoid “burning” them. Once the potatoes have become translucent (if 10 minutes have not elapsed, stop cooking!), switch off fire and pour excess oil in a small bowl.

-Beat the eggs in a bowl and season according to preference. No need for more salt!

-Throw the edamame and sliced onion into the frypan containing the potatoes. Add the oil back.

-Turn the frying pan around to coat all the vegetables with the ol. Cook over a small fire for about 5 minutes. Turn over from time to time for even cooking. Avoid “burning” the vegetables.

-Season the vegetables according to preference. No need for more salt!

-Add the beaten eggs evenly. Fry, turning over from time to time.
If you want to cook only on one side keep frying until the omelette is ready.
If you want to cook on bothe sides, get a plate ready in your other hand and turn the omelette onto the plate and let it slide again into the frying pan. Repeat operation 2 or 3 times if necessary.

-Check by pressing a finger on the middle of the omelette. It shouldn’t sink.

-Serve on a large plate as it is or cut to size.

-Serve with a green salad and white wine!

OPTIONS:

I also use string beans or broad beans in season!

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French gastronomy, Recipes, Rice

From My Recipe Book: Mango Curry Cream Sauce Prawns and Scallops with Wild Rice

August 10, 2014 dragonlife Leave a comment

Here is a simple recipe of mine (yes, I do sometimes cook for the Missus! LOL) I have wanted to introduce for a long time. It calls for reasonably easy to find ingredients in many parts of the World. It is of course open to many variations!

Ingredients: For 2 people

-Fresh or frozen scallops: 12
-Medium-size prawns: 12
-Broccoli or Romanesco: 12 “flowers”
-Basil leaves: 12
-finely chopped red and yellow pimento: 4 large tablespoons
-Wild rice: 1 cup (200 cc)
-1 large mango: cut in small cubes
-Lemon juice: 1 large tablespoon
-Fresh cream: 1 cup (200 cc)
-White wine a quarter of a cup (50 cc)
-Chopped Shallots: 1 large
-Chopped garlic: 1 clove
-Curry mix powder (or paste) 2 large tablespoons
-Salt, pepper (and spices to taste)
-White Butter: 1 large tablespoon
-Chicken stock: half a cup (100cc)
-Olive oil: 2 large tablespoon

Recipe:

-Cook the wild rice in lightly salted water for at least 20 minutes.
Drain water completely. Add butter and chicken stock and cook on a medium fire until you are satisfied with the consistency of the rice. Keep warm

-Prepare sauce:
Pour olive oil inside a large saucepan over a medium fire. Drop in shallots and garlic and fry until shallots become translucent. Add wine, mango, curry powder and fresh cream. let cook for a few minutes, mashing mango from time to time.
While doing this, first boil Romanesco broccoli in slightly salted water until tender enough ( a couple of minutes). Drain and keep warm.
In a fry pan pour a little olive oil. Fry prawns, then scallops (season with just a little salt and pepper) long enough to cook the outside but leaving the inside almost raw. They will be more tender for them. Keep warm.
-Sieve the sauce for smoothness and getting rid of unwanted fibers.
Add chopped pimentoes and basil laves, heating the sauce over a small fire for a couple of minutes.
Season the sauce with salt, pepper and spices to taste.

On a large plate (that you would have kept warm inside the oven!), place the scallops, prawns and broccoli alternatively in a crown.
Pour plenty of sauce all over.
Finally transfer the wild rice in the middle for good effect!

Enjoy!

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