Gourmet Day at Green Pearls
On today’s Gourmet Day, a handful of Green Pearls® partners offer a glimpse into their traditional cuisine. As fascinating as the sustainable measures of each hotel are, the dishes are exactly as different and exciting. From traditional curry from Sri Lanka, to Tyrollean “Kasspatzl’n” in Austria to typical Italian zucchini tart: there is something for everyone! Go ahead and grab the ingredients – Happy cooking!
Passikuddha Bay King Crab Curry with “Suwandel” Rice
Sri Lanka and curry belong together. With traditional spices and special organic grown Suwandel rice from Southern Sri Lanka, Amaya Beach Resort & Spa offers its guests an authentic taste explosion of Sri Lankan cuisine. Whilst eating this dish, your mind will wander and you will transport yourself to the beach immediately.
250g crab, 50ml coconut oil, 100g tomato, 100g onion, 3 garlic cloves, 1 lemongrass stalk, 1/2 rampe leaves, a few curry leaves, 10g mustard seeds, 1 tbsp mustard cream, 10g cinnamon stick, 1 tbsp chili powder, 1 1/2 tbsp roasted curry powder, 1 tbsp raw curry powder, 1/2 tbsp turmeric powder, 1 tbsp black pepper, 1/2 tbsp salt, juice of a half of a lime, 1/2 tbsp sugar, 10g drumstick leaves, 1 cup coconut milk, 1 egg
1. Remove shell of crab and cut into two pieces without breaking the crab claw.
2. Place the clay pot on the stove and to the oil add mustard seeds, curry leaves, rampe, chopped onion, garlic, cut lemon grass and cinnamon stick for about 3 minutes until the aroma comes out.
3. Then add roasted and non-roasted Curry powder, chili powder and turmeric powder. Cook under low heat for 3 minutes and then add cut tomato and crab. Mix well, while adding salt and black pepper.
4. Add water so that the crab shell is half covered, boil it and then reduce heat, cover the pot and cook for about 10 minutes.
5. Afterwards, add coconut milk, bring to a boil again and cook at reduced heat once more for 4 minutes.
6. Add sugar and lime juice according to taste.
7. Take off the stove and add drumstick leaves. Beat the egg and pour over the hot crab curry. Mix well.
Tastes best with organic Suwendel rice.
Tyrollean “Kasspatzl’n” (Cheese Noodles)
Just according to old tradition, the original “Kasspatzl’n” recipe has been part of the family Föger for many years. Familien-Landhotel Stern in Tyrol has always had an excellent reputation for their kitchen, some call it the heart of the family hotel. The used mountain cheese is made from milk coming from the own alp, to which you can take a short hike prior eating this hearty dish. Definitely a feel-good meal!
250g flour, 1/4l milk, 2 eggs, 1 tsp salt
50g butter, 200g grated mountain cheese, 80g onion, 50g butter, a bit of grated nutmeg, pepper, chives
Mix the eggs with milk and with flour and salt to a medium hard dough. Press this through a coarse holy sieve and stroke it into the cooking salty water. As soon as the noodles rise to the surface, take them out, rinse cold and let dry.
Cut the onions and braise with butter. Add the Spatzl’n, season with nutmeg and pepper and cover the pan. Then mix the graded mountain cheese – spicy cheese make intense Spatzl’n. After the cheese melts, sprinkle with fresh chives and roasted onion rings and serve.
Elena Scalambrin, owner of Relais del Maro in Liguria, has a very special child’s memory: zucchini tart. Her grandmother already made this dish for her – and even today guests of Relais del Maro find the “torta verde” on the hotel buffet. And who does not love traditional Italian food? Buon appetito!
800g Trombette Zucchini, 1 large onion, basil (or marjoram), extra virgin olive oil, 2 handful of rice, salt, 3 eggs, 3 handful graded parmesan, 300g flour, 2 spoons of oil, water as required
1. Cut zucchini and onions in slices and braise with oil and a bit of salt in a pan for 15 minutes and let it cool.
2. In the meantime, make the dough with flour, oil and water as required to a consistent, smooth, not too tough dough (secret tip: slap for several times onto the countertop, so that air releases), cover with a kitchen toll and let it sit for at least 25 minutes.
3. Add eggs, cheese and rice to the vegetables and mix evenly. In the end, add basil picked into pieces by hand.
4. Form the dough into two dough balls – roll out 2/3 of the dough and place in a baking pan lined with parchment paper (the margins of the parchment paper should stand over), add the vegetable mixture. Bend the sides of the dough towards the inside over the filling.
5. Out of the remaining third of dough, form a thin, round circle and cover the tart completely.
6. Make holes into the dough cover with a fork, coat with oil and let it bake in the middle position of the oven at 180°C for about 30 minutes.
7. Let it cool and take it out of the form as soon as possible. Let it dry on a rack.