Archive for November, 2009

By popular demand, we are delighted to share more of your favorite recipes from the Royal Resorts restaurants. Stay posted for additional recipe requests such as Black Bean Soup soon.
We hope that you enjoy preparing these recipes for your family and friends and that they bring back many happy memories. Remember, however, that for the true flavor to come out you have to add sunny skies, turquoise water and a dash of Mexican hospitality.

Lime Soup
Sopa de Lima is a traditional recipe from the Yucatan and is a long-standing favorite with Royal Resorts members.
10 oz sliced green pepper
7 ½ oz of sliced red pepper
7 oz sliced onion
9 ½ oz sliced celery
5 ½ oz of sour lime (lima)
7 oz chopped tomato
3 bay leaves
1 tsp salt & pepper
2 oz chicken stock powder
½ oz chopped garlic
2 oz mixed vegetable oil (20-80)
7 1/2 oz chopped carrot
1 gallon chicken stock

Heat 2 oz of mixed cooking oil, add onion and garlic and fry lightly, stirring from time to time to prevent burning. Add carrot, celery, tomato and bay leaves. Pour in chicken broth, sour lime juice and sour lime slices. Season to taste with powdered chicken stock, salt and pepper. Finally, add the sliced green and red pepper and bring to the boil.
Cooked, shredded chicken breast and crispy fried tortilla strips may also be added to the soup before serving.

Cream of Chili Poblano Soup
This mouthwatering soup is popular with diners at La Veranda, The restaurant at The Royal Sands.
2 ¼ oz bar of butter
7 oz of chopped white onion
2 oz of chopped garlic
¼ tsp of thyme
2 bay leaves
9 ½ oz of sliced chili poblano
2 ¼ oz flour
2 ½ cups of chicken broth
1 l of skimmed milk
1 oz chicken stock powder
3 ½ evaporated milk
1 tsp salt

Clean the chilis, chop and remove the seeds before rinsing the slices in hot water. Fry the onion, garlic and herbs lightly in the butter, stirring constantly. When the onion begins to turn transparent, add the chili slices. Sift in the flour and keep stirring while you add the chicken broth. Once the chili is soft, blend the mixture and add the skimmed milk. Strain and add the chicken stock powder and salt according to taste. Finally, add the evaporated milk and remove from the heat.

Portobello Mushroom Seafood Surprise
A classic seafood recipe courtesy of the chef at El Conquistador Restaurant in The Royal Mayan.
50g cream
100g portobello mushroom (one per person)
55 g shrimp
41g scallop
Diced lobster
30 g clarified butter
15g chopped white onion
22 g white mushroom
Salt & pepper
10g ground almonds
3 teaspoons white wine
80g steamed spinach
20g cherry tomatoes
48g asparagus

Clean the portobello mushrooms, slice in half and grill with a little butter, salt and pepper. Fry the onion in butter, add the shrimp, scallops, lobster and chopped mushrooms and sautée until seafood is cooked. Add the croutons, ground almonds and white wine. Season to taste.
Arrange the bed of spinach on a plate and top with a portobello mushroom half, add the seafood mixture and drizzle with cream, cover with the remaining mushroom half. Garnish with asparagus and tomato halves.