Part 3 of 3
Raw cauliflower dolma , vegan sour cream. (picture reference no. 158)
on my 6th visit to anacaona’s restaurant - we ware cutting vegetables behind the kitchen, on a wooden table, a local band was playing their play full music, anacaona came to me took my hand and placed on her little west, she was so golden like her name, her curly zed black hair, soft blue and deep eyes and long eye lash like the coconut leaves on my desktop, I was lost in beauty when took my first step for salsa, I have danced with her long,
purl burley and wild mushroom risotto , with raw sun pickle. (picture reference no. 157)
Long , but I never could convinced her that I was not there only to learn cooking, I have lived with her for 6 months, she was teaching me Mexican cooking, she was young but she had the passion and ability to turn any simple ingredients to a novel. She was learning even more, so she never run out of dishes to teach, she wanted to keep her teaching very interesting. Clearly she doesn’t want me to finish with my learning.
It is just over 6 year’s now, anacaona passed away , it was a weeks viral fever that’s all it took to take her away, I was not there to tell her for the last time, that I had more reason to come to Mexico it was not only cooking,
The day she turned 19 we went to their farm house, which was near “ volcanes de vallerta” this is the farm which was supplying them all the vegetables they use in their restaurant. it was a march afternoon, very very hot, we had chilled corona beer , were hungry, anacaona quickly collected , tomatoes – green and very red ripe once, (she told me it was very important that u need both the kind of tomatoes to get a raw salsa taste) , chilli, coriander leaves, lemon, red onions, and garlic,.... she quickly made sour cream with cashew nuts and lemon , guacamole with ripped avocado fresh crushed chilli , coriander leafs , lime juice and a pinch of cumin powder -
I have clearly learned how to cook with minimum ingredients from “Anacaona”. Big thanks to her , for 1000’s of happy guest , those who enjoyed my cooking ,cooking vegan food was nothing but cooking without a few ingredients, so thanks and love to her again www.safrestaurant .co.uk (worked there as a consultant head chef ) got London top 50 restaurant 2009. Awards from Londontimeout.co.uk
I am happy watching her presence in my cooking, its feel like she’s alive in my recipes, my plate design simply colour full like her, my food feels like her ....
Raw Vegan - Summer fresh Ice cream and sorbets made from, Pineapple & Cashew. Strawberry & rhubarb , coconut & Banana , raspberry and star fruit , Macadamia nut & apple (picture reference no. 150) (TRY AT HOME , Here in the picture it’s being commercialised . to produce in bulk and maintain perfect softness, I have used Latest cooking technique including “ANTI GRIDDLE” “SMOKE GUN” “KITCHEN TEMPARATUR MESSURMENT SYSTEM, BEING USED TO )
My dear golden flower I want you to know I had even better reason to come to Mexico- Te quiero mucho mi amor. Es bueno que existas,. Chef Anupam som www.anupamsom.com
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NOTE: THESE IS JUST A FICTION
All the recipe could be discussed in the comments
