A very special concept of nutrition at Da Maurizio

“To eat is a necessity, but to eat intelligently is an art” – La Rochefoucauld

At Shanti Ananda Maurice, they believe that the creation of balanced food contributing to physical well being is one of the most important things that they can offer to their guests.

The cuisine on offer reflects traditional styles of cooking in a contemporary manner, blending ancient Ayurvedic concepts, yogic arts and macrobiotic foods together with modern day Spa oriented nutrition. This menu features healthier and lighter preparations created from local, European and Japanese ingredients.

The cooking technique, using water, milk, broth, citrus juices, wine, different versatile oils, varieties of cereals, grains, lentils and natural sweeteners, achieves a fine balance between flavours and rejuvenating nourishment. Our saucing style with vegetable based juice vinaigrette, light emulsified stocks, puree, delicate broths, herb infused meat and fish extracts will allow you to experience good food without feeling the guilt of over indulging.

It is important to eat a balanced meal which not only stimulates the senses but continues to satisfy afterwards with the benefits of eating “right”. We at Shanti Ananda, believe that “good eating is a commitment to a healthy life style.”

Da Maurizio with its minimalist decor, unmatched ocean views, personalised service and its warm, intimate atmosphere adds to the experience that will take the food connoisseur down a forgotten culinary path that is less travelled and leave one committed, forever after, to eating the “Ananda” way!

***A new Ayurvedic Menu at Da Maurizio***
- Slow cooked lamb cannon with capers caponata and rosemary reduction

Recipe by : Ananda culinarians
Serving Size : 4

Ingredients
400 gms L amb Chop, lean
4 cloves Garlic – sliced 1/2” thick
1 sprig Rosemary
1 tbsp Dijon Mustard
Salt and pepper
Capers Caponata
4 gms Tomato – blanched, peeled, deseeded
and diced
6 pcs Black Olive – chopped
6 pcs Green Olive
2 tbsp Onion – diced
2 cloves Garlic – sliced 1/3” thick
3 tbsp Capers
2 tbsp Red Wine Vinegar
1 tsp Mustard
1 tbsp Parsley – chopped
Salt and pepper

Rosemary Reduction
1 cup Stock – browned and drained
1 cup Red Wine
1 tbsp Red Wine Vinegar
2 sprigs Rosemary

Preparation Method

Debone lean lamb chop, prick two three time, insert sliced garlic and rosemary sprig. Season with dijon mustard, salt and pepper and leave for two to three hours. Sear the lamb cannon on very hot pan. Remove and wrap each lamb cannon in a silver foil and let it cook on hot pan with it’s own steam for 6-7 minutes.

Capers Caponata – Mix together all ingredients and check the seasoning.

Rosemary Reduction – Reduce stock with red wine and rosemary. Pass through muslin cloth. Add red wine vinegar and check seasoning. Transfer the lamb cannon on a plate and rest for 3-4 minute. Slice and serve with Capers Caponata and
Rosemary Reduction.

- Vanilla soy milk bavarian cream, papaya caviar and orange mango smoothi e with organic fructose

Recipe by : Ananda culinarians
Serving Size : 12

Ingredients
250 ml Soy Milk
50 gms Muscovade
1 pc Vanilla Stick
3 pcs E gg Yolk
3 gms Gelatine – 3 Gelatine Sheet
250 gms Whipped Cream – non dairy

Papaya Caviar
250 gms Papaya – puree
2 ½ gms Agar
2 ½ gms Algin

Orange mango smoothie
200 gms Mango Juice – thick
1 cup Orange Juice
3 scoops Mango Sorbet
20 gms Fructose

Preparation Method
Boil soy milk and vanilla stick. Dilute gelatine sheet. Whip egg yolk and muscovade sugar. Pour in vanilla and soy mixture. Add in gelatine. Fold in whipped cream. Fill the mixture in 12 small moulds and set in a chiller. Mix together papaya puree, agar-agar and algin. Transfer the mixture into a strainer. Press mixture through strainer into a bowl filled with ice water. Once chilled, the papaya mixture will shape into pellets like caviar. Rest for 10 mins, drain water and preserve the
papaya caviar. Mix together all ingredients to make orange and mango smoothie. Arrange the mousse in a plate with papaya caviar and serve with smoothies.

Forr more information visit Shanti Ananda Maurice with Finest SPA

This entry was posted on Tuesday 24 March 2009 à 11 h 46 min and is filed under SPA Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response, or trackback from your own site.