Culinary moments: July with a scent of saffron, curry and lavender
As the world gets smaller and smaller, our tastes are broadening so much and becoming more international. This July BlackSeaRama Clubhouse Bistro would like to introduce guests to deliciously distinctive flavors from all over the world. Take this culinary journey through rich aromas and unique blends and enjoy our 3-course menu with sangria or lavender lemonade for 18 eur.
SAFFRON: SPICY, PUNGENT AND BITTER
Saffron, the yellow-orange stigmas from a small purple saffron crocus, is the world’s most expensive spice. The stigmas can only be picked by hand and it takes 250,000 stigmas to make just half a kilo of saffron, hence its high price. Fortunately, a little saffron goes a long way.
Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor.
Chef Kirin recommends: Catalan cream with saffron
CURRY: UNIQUE BLEND AND RICH FLAVORS
Curry is usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper. It is thought to be a British invention – the Brits probably took some Indian spice mixtures home with them hoping to recreate the dishes they had enjoyed in India.
The curry flavor is sweet (mild) and hot without being overwhelming.
Chef Kirin recommends: Chickpea salad with curry and tuna fish carpaccio
Steamed cod- fish fillet, curry sauce and vegetables
LAVENDER: SOFT AND FLORAL
Lavender has been a favorite herb for centuries. The historic use and recognition of lavender is almost as old the history of man. As an herb, lavender has been in documented use for over 2,500 years.
Culinary lavender has a romantic appeal, with flavors reminiscent of summer and exotic origins.
Lavender has a penetrating, floral, and spicy aroma with notes of mint and lemon. It's versatile flavor has the ability to blend with decadent desserts as well as savory dishes too.
Chef Kirin recommends: Mix of green salads with chicken, orange fillets, hazelnuts and lavender dressing
Lavender honey cookies with chocolate
