Seafood Bistilla a Villa Gonatouki Moroccan Version

   So from what we have learnt a Bistilla or Bastilla still not 100% sure the spelling, now it may seam to be the wrapping and not the sweet and cinnamon flavours we had on the Pigeon Bastilla from our last cooking class.

So still another Moroccan Mystery!

 But as we have more classes, this may yet get clarification.

Sandy in hunting this dish down as when we were in a restaurant in Dubai November of 2013 she has a food memory of a slightly sweet pasty with a meat filling in it that she loved and it was well balanced, so the hunt is still on!

Today we are making a Seafood Bistilla.

The mix of prawns, calamari, white fish with champion mushrooms.

There is some fresh basil, coriander, vermicelli.

Fiddley dish, boil the prawns separate, then sauté in garlic, salt, black pepper with a little oil.

The mushroom and the calamari again both sauté separately in the same flavours. Then in the oven cook the white fish with the same flavours only for a small time 5 mins as to not over cook the fish.

Why this was not all done at the same time in the same pot!

Another Moroccan mystery!

But maybe it's the different cooking time for each ingredient.

But as the end flavour was just amazing let's go with her individual cooking way.

So now all into the same pot to finish the cook, sweat down the herbs and add the pre cooked vermicelli with a little water and a fish stock cube.

Once all combined add a squeeze of lemon to finish.

 

  

Add the salty edam style cheese

  

Wrap in the hard-ish crepe wrapper

Bake in the oven just to ... just cook the pastry as the filling is already cooked

Done and yum, no dusting of anything sweet or cinnamon'y.

Happy Pete

Tonight's location for our romantic dinner for 2

The owner of the villa a very French guy has been a great host over our stay and tonight because of our team building with all the girls in the kitchen he wanted to have a bottle of some French champagne with us as a thankyou, so who are we to knock back a free drop and it was French sooooo had to take one for the team!

 

Then it's back to the kitchen to plate up Sandy's orange and almond cake

See how grainy it is ... well we are going to have 2 styles of Orange and Almond cakes at The Retreat from now on.

Sandy's and a Villa Gonatouki Moroccan Version

So now its service time so I'm in waiter mode and help the girls serve the other guest. Time for the staff and us to sit in the kitchen and enjoy the cake together

Absolutely Fabulous Day