All About The Bread...

Soller Web is an important part of life in the Soller Valley where we live. As the Central Information Channel for everything going on locally, they have certainly done their research on the best foodie places around.

So it is an honour to be awarded by them for the best sourdough in the valley. You can read all about it in their recent article All About The Bread on the Soller Web facebook page here .

This loaf pictured below is made from white, rye and charcoal. The charcoal gives it a slightly smokey, burnt flavour and a unique colour. There is a bit of grit from the charcoal when eaten fresh but the grit is lost if you toast it or turn it into wafers which is what we generally use it for. Also the health benefits of activated charcoal (from Japanese bamboo) is of course amazing.

Thank you Shirley and all the team!

https://www.facebook.com/SollerWeb/posts/5032403310175730

https://www.sollerweb.com/piersdawson.html

www.sollerweb.com

Piers Dawson White, Rye and Charcoal Sourdough

How To Make Strawberry Consommé

It's strawberry season! Another favourite time of year! But how can we make these wonders of nature last longer? Today I have made a consommé to save that glorious taste and radiant colour for as long as I need it. Without any blitzing or blending I have a completely clear, almost tea like, transparency. This one I will turn into a tea for a dessert, but the options are endless with what else you can do with a consommé!

Method:

• Wash and take tops off strawberries

• Vac pac (or use zip-lock bag*)

• Sous vide at 85 degrees for 4 hours (or place in a pan of simmering water**)

• Place muslin (a jay cloth is fine) into a sieve, and pass the mixture through it. Tie it up, keep it in the sieve, and balance the sieve over a container so the liquid that is released is caught in the container. Make sure the container is deep enough so the sieve doesn’t touch the bottom of the container and the liquid can be released freely.

• Once all the liquid has been released, add a little sugar and lemon for sweetness and sharpness to taste. At this point you can also add basil and cracked black pepper depending on what you are going to use it for (jellies, teas, cocktails, vinaigrettes… the world is your oyster!

*When using a zip lock bag instead of a vac pac machine: once you have added the strawberries to the bag, make sure you remove all the air in the bag by putting the bag in water (keeping the opening above water level so no water enters), and push all the strawberries carefully below the water level without squashing them until all the air is out, then carefully zip lock the bag.

**When using a pan of water instead of a sous-vide machine, clip the top of the bag with a clothes peg to the side of the pan to keep it in place. Leave in simmering water for 4 hours or until the strawberries turn grey and the liquid has been released into the bag.

Can’t access your target market? Then change it.

In 2019, almost 1.6 million residents of Spain and over ten million international tourists visited the island of Mallorca.

With numbers like that, it has naturally made sense for our Private Chef business based on the island to focus on the booming tourism market. Since our arrival in Mallorca in 2015, we have worked non-stop through the summer months, catering to the needs of the island’s holiday makers, helping them to mark a special family get away, a birthday, an anniversary or an intimate wedding with unforgettable food and memories to last a life time.

We relished the winter months when the pace quietened, and we had time to run our own pop up event Charlie’s Kitchen, where we could design the menus as we wanted, and finally cater for island residents and local friends.

And then 2020 happened. And how things changed. With the doors to our island shut for the near part of a year, we have had no choice but to look inwards, and what a hugely rewarding experience it has been.

For the last 12 months, our clients have been our fellow island residents. Many in the same boat, all with a mutual understanding of the enormity of how this island has been affected, and all with a new found appreciation for the moments of being with your loved ones, brought together by good food and friends, and living in the here and now.

Having the opportunity to focus on our island community, to bring moments of magic to hard times, to make new friends and share our world locally, has been a huge and deeply rewarding privilege. Staying local, being as sustainable as we can be, supporting local suppliers and businesses – are all the reasons we came to this island.

That’s not to say that when the tourists return we won’t be ready to cook them up a storm, but our foundations already feel more robust, there is more love in our hearts, and there is a much deeper appreciation of why we are here and why we do what we do.

When Charlie Came To Work One Day...

Charlie watching service at Hotel Ten Mallorca

He’s been part of our working routine since we moved to the island the week of his first birthday.

For as long as he can remember, Daddy spends ALOT of time in the kitchen, Mummy spends A LOT of time running around organising, and then they pack up the van, zoom away and off he goes for a sleepover somewhere in the village.

The nationality of the households who take him into their care is inspiringly eclectic, ranging between Mallorquin, Spanish, South American, American, British, German, French and Scandinavian. They welcome him with open arms and he slots straight into their warm family nucleus behind the privacy of closed doors. Obviously the Mallorquin households are the preferred choice for a six year old, when bedtime falls much later than in other neighbouring countries!

Now soon to turn seven, he’s started to take more of an interest in what we do: Who are you cooking for tonight Daddy? Where is the job tonight Mummy? Would you like some help Daddy? Shall I pack the van Mummy?

Lately that interest has turned to: “How come I’m Charlie and I’m the only one who doesn’t get to go to Charlie’s Kitchen? “, coupled with:  “Can I come on your next job? Pleeasssssseeeeeee.”

Last week there was a rare opportunity for him to finally come with us. Naturally, for a private event at a private house, it wouldn’t be appropriate, but on this particular night at the beautiful Hotel Ten Mallorca, the kitchen was far away enough for him to remain ‘behind the scenes’ when the guests came down for dinner, and big enough to keep him occupied (helped no end by hotel owner and loveable Mother Hen Joanna clucking around him all night). And so Holly got a front-of-house assistant to help set the tables, and I got an audience in the kitchen which is always good for morale.

By the time dessert was being served, tiredness was setting in, and so whilst I stayed behind to finish up, Holly and Charlie made an early exit.

On the dark journey home as their headlights lit the way through the windy roads and quiet villages back to Sóller, a sleepy voice from the back seat clarified an important point before nodding off... “It was fun tonight Mummy. Tell Daddy, I might not come to the next one, but I’ll come to the one after that”.

Setting new trends with new collaborations..

With life as we know it, we have to change the way we view things, we have to think outside the box. As chefs, the one thing we need to be, is creative. Not being able to express ourselves is the hardest thing.

After a year in the making, our partnership with Hotel Ten Mallorca came to fruition, and at last Friday’s opening night we saw the start of something truly unique and special.

Our thanks to Ten Mallorca, Stefan Rachow and Llorenc Cerda, for an amazing collaboration.

February and March dates are sold out, April dates to be announced shortly.

Photo credit: Stefan Rachow

We Are Open: Let Us Come And Cook For You (And Your Children!).

This photo is from last night’s Private Dining At Home, Seasonal Tasting Menu for eight guests in Soller, four of whom were children between 13 and 4 years of age.

Children, as you might imagine, are by far my hardest audience. My food is designed to challenge what you know, and younger ones are naturally more cautious to take a leap of faith. This means winning them over gives me the greatest pleasure.

Last night’s four year old looked unimpressed at kick off, but I am happy to say was won over at the first canapé - Prawn and Calamar Toast Rolls.

At another private Tasting Menu last week, I was told the four fussy eaters under 12 would unlikely try anything beyond white pasta. As they finished every last mouthful of my multi-course Asian menu, the parents around the table were left asking, ‘How an earth did you do that, Piers?’. (Many hours of love, sweat and magic in the kitchen, I wanted to reply).

As you might sadly expect due to the treacherous impact of COVID this year, many restaurants on Mallorca have already closed early, some never opened, and those able to stay open are now starting to wind down for the season.

We are lucky enough to be able to continue offering our services to private groups of currently up to 8 guests (in line with government regulations), in the comfort of your own home, and throughout the winter months here on the island. Adhering as always to the strictest health and hygiene standards in line with COVID requirements.

If you would like to find out more contact holly@piersdawson.com - we are open and ready to come and surprise and delight your senses beyond imagination : )

For independent reviews from previous happy client’s please check out our Google Reviews page here

Prawn Dumpling Mix

The choice of dumpling can be based entirely on what you are in the mood for: chicken and pork, prawn and mushroom, spicy braised beef rib, smoked sweet potato and miso, shitaki and sweet soy - the possibilities are endless.

This week I had a craving for prawns, lime and fresh oriental flavours so I made a mix focusing on these ingredients - simple but classic.

I’ve summarised below the mix I made at home this week and the ingredients I used, but it is not intended to be a ‘how to’ guide for making dumplings. Once you have a mix, the folding of the dumplings is a technique that comes with practice - but maybe lockdown is the perfect time for that!

PRAWN DUMPLING MIX

600g raw prawns, peeled and deveined, dried with kitchen towel.

100g minced pork backfat (optional)

3 large cloves of garlic

1.5cm of ginger

1 red chilli deseeded

1/3 of a tin of water chestnuts

3 spring onions, cleaned and fine diced, both parts

Chives (approx half a bunch) finely sliced

A handful of coriander, washed, dried, chopped, stalks included

1 lime (all the zest and half the juice)

2 tbsps oyster sauce

1 tbsp soy sauce

1 tsp fish sauce

1 tsp roasted sesame oil

1 tsp chinkiang black vinegar

1 tsp shaoxing rice wine

1 tsp palm sugar grated (or whatever sugar you have available)

Salt and pepper to taste (I generally use the soy sauce and fish sauce for the salt, so be careful and season to taste).

*Please note all measurements are approximate. I like my dumplings to have lots of fresh herbs and lots of flavour, but not too wet.  

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TO MAKE THE MIX

Mince the dry, clean prawns in a mincer and add the pork back fat if using - the back fat will keep the mix moist, while adding flavour. If you do not have a mincer see if your fishmonger can mince it for you, or failing that chop thoroughly until almost like a paste.

Fine dice (brunoise) the garlic, ginger and chilli.

In a mixing bowl, mix the minced prawns, garlic, ginger and chilli.

Drain the peeled water chestnuts and dice, about 3-4mm.

Add all remaining ingredients to bowl and mix thoroughly.

At this point I like to test the mix for seasoning and balance of flavour. To do this, take a spoon of the mix, roll it in cling film, tie up each end, then poach it in almost boiling water for 2 to 3 minutes. Take out, open and taste. Repeat this process until you are happy with the flavours. Doing it little by little is good - you can always add more, but it’s harder to take away.

Keep the mix covered and chilled in the fridge until you are ready to start making your dumplings.

Photos by Duncan Kendall

Will Dumplings Make a Name In This Madness Too?

As we make our way through our sixth week of lockdown here in Mallorca, I cannot help but notice the amazing amount of sourdough loaves being proudly posted across the social media community. Be it a first attempt, a family effort or an experienced chef or baker, being on lockdown is allowing so many of us to experience the humbling sense of self-worth and pride that home baking brings.

Whether it is through boredom, intrigue, love or obsession, that baking is being embraced in this way during these hard and surreal times, can only be a positive. So much of baking for me is about being in my own space, my happy place - it’s a very personal thing.

But as lockdown sourdough becomes the new norm for so many, my love affair with Asian Dim Sum is currently taking a favourite position alongside my baking, and I can’t help but wonder, if our time at home continues into the months ahead, whether dumplings will make a name in this madness too.

Making dumplings is a process deep rooted in heritage, tradition and culture. It brings with it a calmness that is hard to find elsewhere in the kitchen. The repetitive motion of making each one by hand, dumpling by dumpling, brings a profound sense of stillness and tranquility. Each one to be just that little bit more perfect than that last. Each one almost identical, yet completely unique every time.

The technique is something to master over time, but perhaps now is the perfect time to start. Tomorrow I will share a dumpling mix I made earlier this week, and for those of you with your sourdough already in the oven today, maybe dumplings can be next on your list!

Photos by Duncan Kendall

Why I’m not starting an online cooking course – yet.

In a time when we are holding our loved ones close, listening to the COVID-19 figures rising daily, life as we know it is on hold. For those who can, we are celebrating our families and our health. We are taking the time to stop, breathe, reflect. We might be cooking more, reading more, listening more.

But what about those who do not have life on hold? Who are battling some other incurable disease? Who are in their final stages of a long and exhausting treatment programme, or who are grieving the loss of a recent loved one – either connected, or unconnected to the COVID-19 epidemic?

In January this year, a few days before his 71st birthday, my Dad passed away. We had just spent Christmas together, he was in good health, with bold, exciting, crazy plans for the year ahead. We laughed together and remembered the good old days. We celebrated life.

Now he is gone, just like that – and suddenly I understand a little better what losing a loved one means. To all my friends who have lost a mother or a father, I finally get it. Grief is a profound, complicated concept that leaves you with more questions than you could ever find the answers for. It knocks you sideways, and every time you think you are just about up again, then comes the next blow.

In this time of reflection and realisation for so many across the world, the social media wheels churn ever faster, and the pressure still comes at us thick and fast. Self isolation updates, self promotion videos – my most frequent question from friends this week: when are you going to start an online cooking course now you are housebound?

I certainly am working away in the kitchen. I will always cook, I will always have something in the making. For me cooking is therapy, and the creativity aspect is good for my soul. But in days like these, as the world stops, but life goes on, I will finally have the time to absorb the real feelings behind the loss of my Dad. To grieve when I might not otherwise have had the time. Perhaps that online course may come one day – but not just yet.

Testing new ideas with sourdough brioche doughnuts, whilst making white and rye sourdough bread for the neighbours…

For more of my sourdough photos and other creations follow me on Instagram

Charlie's Kitchen Tasting Menu: March 2020