Samui Wining & Dining
Do it Yourself!

Learning two new cocktails and a marvellous soufflé at RockPool, Karma Samui.

 

16This month our recipes are from the very talented team at Rockpool Mediterranean Tapas and Oyster Lounge, at Padma Samui, in between Chaweng and Choeng Mon. And Food and Beverage Manager, Jeff Egberts, is going to start us off in the only way he knows how – with a couple of his favourite cocktails!

 

The Spit Roasted Mekong Mary

(This makes 2 litres of the ‘Bloody Mary’ Mix)

 

The Setup:

15 dashes Tabasco sauce

200 mls nam jim (a Thai-style sweet and sour sauce)

2 tblsp steak spice

1 tblsp black pepper

1 tblsp salt

12 roasted tomatoes quartered

Dried rosemary and thyme

 

The Roast:

1) Start by rolling the tomatoes in steak spice.

2) Place them on a pan that has dried rosemary and thyme that has been lit on fire and then blown out to a smolder (this is to smoke the tomatoes while roasting).

3) Cover with tin foil and place in the oven at 350F and roast until slightly blackened and soft.

4) Run the tomatoes through a juicer while adding the other ingredients.

 

Finishing Move: (combine)

45 ml premium vodka

30 ml Mekong Thai whiskey

180 ml Bloody Mary mix (see above)

Garnish with celery and cherry tomatoes

 

The Burnt Lemon and Vanilla Margarita

 

The Setup:

1) Take 3 large vanilla beans and drop them into a bottle of premium

Tequila and leave them for a minimum of one week (2-3 weeks is best if you have the patience, but one week will do). You may need to add a little vanilla syrup if you can't set it on the shelf for that long.

 

The Burn:

1) Take 2 whole lemons and quarter them.

2) Put the lemons on the grill till they start to go a little soft and the sugars begin to caramelize (this changes the fruit from sour to sweet).

3) Muddle the lemons with ½ oz of lime juice.

 

The Vanilla Margarita:

Add to muddled mixture

1 ½ oz vanilla infused Tequila

½ oz triple sec

Shake all the ingredients and strain into salt-rimmed margarita glasses.

(There is one last step that involves an open flame, but you’ll have to stop in to see that one!)

 

Once those have got your juices flowing, you might have the confidence to tackle a delicious but challenging food recipe. RockPool’s very own:

 

Gorgonzola Soufflé

 

Ingredients:

50 gms butter

50 gms flour

150 mls milk

50 gms Gorgonzola cheese

30 gms Roquefort cheese

2 egg yolks

5 egg whites

1 drop lemon juice

60 gms brioche crumbs

40 gms walnuts, coarsely ground and toasted

 

Method:

1) Melt the butter in the pan, add the flour to make a roux and cook for 2-3 minutes.

2) Add the milk and cook for a further 2-3 minutes.

3) Remove the pan from the heat and fold in the cheese and egg yolks, season with salt and pepper and allow to cool slightly.

4) Whip the egg whites to soft peaks, add the lemon juice to them and whip to stiff peaks (without over-whipping!).

5) Gently fold the egg whites into the cheese mixture.

6) Butter some ramekins and coat with the brioche crumbs and walnuts.

7) Fill the ramekins and tap to expel air.

8) Bake at 350F for 8 minutes in a water-bath and serve when ready.

 


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