Grand Velas Riviera Nayarit | Chef Interview & Cooking Lesson

Описание: I had the pleasure of joining Grand Velas Riviera Nayarit Executive Chef, Guillaume Mornce on a live IGTV where he shared with me his culinary training, history as a chef and welcomed me for a demonstration making Som Tam (Spicy Papaya Salad).

If you want to try to make this dish at home here are the recipe ingredients and instructions. During the demonstration Chef Guillaume mentions a few substitutions that can be made if you don't have all the ingredients available in your area.

INGREDIENTS
1 Green Papaya
1.5L of water
Ice
3 lemons
6 Birds Eye Chili
6 Red dried Chili
5 garlic cloves
200ml Tamarind Pulp
200 grams of Brown sugar
120ml Fish Sauce
300 grams Cherry Tomatoes
150 grams Green Beans
1 Romaine Lettuce
1 Carrot
1 Cucumber
30 grams of Roasted Peanuts
30 grams of Cashews
Mint leaves

DIRECTIONS
Peel the papaya and remove the seeds, cut into very thin julienne strips and place in a bowl, add 1 liter of water and ice, squeeze a piece of lemon, let it rest for 45 minutes or an hour, remove the water, and reserve.

In a blender or processor, place the remaining 500ml of water, half the cherry tomatoes, the chilies, and the garlic, blend for 5 seconds and strain, reserve the chili paste.

In a bowl mix the tamarind, the fish sauce, and the sugar, move with a whisk until the sugar is completely dissolved, set aside.

in hot salted water, blanch the green beans and reserve, cut the remaining tomatoes in half, cut carrot sticks, cucumber sticks and clean the lettuce, separate leaves, and reserve.

In a bowl place the papaya, add chili paste as much as you want the level of spiciness. add the tamarind dressing, the juice of 1 lemon, the green beans, and the tomatoes, mix very well, squeezing enough.

In a bowl, place the papaya salad, accompanied with lettuce, carrot, cucumber, finish with roasted peanuts and cashew nuts.

Decorate with mint leaves & serve


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