Tapping on Latin tapas

FRESH tapas are the order of the day at the newly-opened Latin Quarter (LQ) at the Pars International Hotel in Juffair.

Partner and executive chef of the outlet Jacob Holm is flexing his Danish culinary skills to serve a menu of hot tapas for food-lovers on the island.

'Tapas', originally Spanish, is a selection of small starters, very much like the local mezzah, he explained.

Jacob, 34, is from Copenhagen and has been a chef for 10 years. Following kitchen experiences from various outlets in Denmark he moved to Paris to work with renowned chef and restaurateur Alain Ducasse at acclaimed restaurant - 'Alain Ducasse au Plaza Athene' which earned three Michelin Stars.

He returned to Copenhagen two years later to launch his own venture by converting an old houseboat into a restaurant and lounge situated in the canals.

"The restaurant became very popular and served modern tapas similar to what I strive to create at LQ," he explained.

His next venture was a long distance affair when he joined Gulf Air's team of inflight chefs in Bahrain. He said: "This was a good way of seeing the world and at the same time keeping an eye out for future opportunities in the region."

In April he was able to launch his dream restaurant-lounge, LQ. "The outlet is targeted for people who like to go out but not necessarily go clubbing," he explained. "I chose to turn in the direction of a modern tapas-style cuisine because I love a less formal and highly social way of dining myself and believe that there is a market for this type of lighter dining experience in Bahrain."

At LQ diners can try up to 10 different items on the tapas menu, ranging from seafood, vegetables and meat and later select from a range of sweets.

Jacob said: "The variety of seafood is immense, and I am very fond of those available in the Gulf.

"As a chef I am trained in all aspects and fields of international cooking, but personally I am passionate about seafood as it is delicate and sometimes fragile and yet adapts easily to other raw materials.

"I'd like to make use of some of the local fish and seafood that are a rarity on dinner tables and restaurants in Bahrain. Hammour is not exactly scarce on restaurant menus in Bahrain!

"With my Scandinavian background meat and vegetables are of great importance. Lamb is of a good quality in these parts, and more or less everything else is available through the right suppliers."

Jacob also incorporates South American methods and influences 'to complement the concept'.

"The tapas menu will change regularly and the response has been extremely positive, especially from our female guests, who have definitely taken the idea to their heart," he said.

The restaurant is also exhibiting several paintings by Bahrain-based artist Marianne Pasmans and a Colombian band entertains five nights a week with a variety of Latin tunes.

Today, Jacob shares three of his favourite recipes with GulfWeekly readers.

Executive chef Jacob's popular recipes

Lime marinated fish with garlic and coriander - for four persons

(for four persons)

200 g firm, white meat fish (I use the local 'Shari')

6-8 juicy limes

1 tbsp shallots or white onion, finely chopped

1 clove garlic

1/4 small green chili - should only be enough to give a 'pinch'

2 tbsp coriander, chopped

salt

Cut the fish in 1/2-1 cm cubes and mix in a glass or ceramic bowl with lime juice, onions, garlic and chili. The juice should cover the fish and in this way cook it. Cover the bowl and leave to chill for 30 minutes. When ready to serve, drain some of the liquid, (which will make an excellent base for a fish sauce) and add coriander and salt to taste.

Serve with green salad as a starter or on ceramic spoons for tasty amuse bouches for cocktails etc.

Apple pickled Red Mullet with cucumber-mint salsa

(for four persons)

Local Red Mullet, without scales and bones

red onion, finely sliced

2 cloves garlic, finely sliced

2 tbsp olive oil

1-2 tbsp apple vinegar

2 tbsp water

1/2 apple, cut in thin sticks

salt

ground white pepper

Fry the filets in a bit of the olive oil, skin side down. Season the fish with salt and pepper and place on a tray or plate. On the same pan add the rest of the olive oil and sautŽ the onions and garlic without colouring, add apple vinegar and water and let it simmer for a few minutes. Add salt and pepper and pour over the pan fried filets. Cover with cling film and let it chill while the fish soaks up all the juice and aroma.

Serve cold topped with small 'salad' of the apple sticks mixed with the cooked onions and marinate.

Cucumber-mint salsa - four persons

cucumber

handful mint leaves

3 cl grape seed oil

1 tbsp water

1 tbsp lemon juice

salt to taste

Peel the cucumber, halve it length wise and remove the pits. Cut in even sticks and keep chilled. Mix mint, oil and water and add salt and lemon.

Toss the cucumber sticks in the mint salsa.

Chicken wings glazed in fresh carrot juice and black pepper

(for four persons)

20 chicken wings

2 carrots, juiced

1 tbsp vegetable oil

1 tbsp butter

salt

black pepper

Cut off the outer joint of the wings, cut away some of the fat and press the meat further down the bone, so it looks like a small chicken leg or frog leg.

Fry on a hot pan with oil till the meat is done. Remove the wings, add the strained carrot juice to the pan and reduce it a bit, add the butter and glaze the chicken wings in this and season with salt and black pepper.

At LQ we wrap the end of the bone with tin foil, so the diner can enjoy it as a delicate finger food.