Flavourful nutritious food

Trouville-sur-Mer is a town known for its sea water massages and algae treatments since the 18^th century. Little wonder, Chef Thyriot wishes to continue the wellbeing theme. His mantra for all his recipes, he says, is freshness. He visits the markets early every morning, picking his fruits, vegetables and fish for the day. Speaking in French, with a few English words thrown in, he explains his food philosophy. “I only use natural products,” he emphatises, “I ensure that all the fruits and vegetables I pick are organically grown. And the fish has to be bio-certified—and local, so I am sure it is fresh.”

“I respect the seasons,” he adds, “I will not pander to the whims of my customers… no, no. I will not serve strawberries in January.” His menu, thus, is an everchanging scene, depending on the availability of produce. To ensure the rich original flavours come through in his cooking, Chef Thyriot also holds back on seasoning.” I never use taste enhancers,” he says. “Most are bad for health, and many mask the real taste of good cooking.” His tone implies that taste enhancers are for lesser beings not blessed with culinary skills and preferred by those with undeveloped taste buds. He sees salt as a taste enhancer too, and “uses just a little,” enough for the body’s need.

Pepper can do no harm

However, he does have a favourite seasoning that comes high on his list leaving behind other natural seasonings derived “from aromatic plants of natural origin” that he uses, like star anise and cinnamon. Pepper, Chef Thyriot believes, is a do-good spice, and using it freely can do no harm. As such, he uses pepper in many forms. “Black pepper, white, green and red pepper,” he intones, counting them out on his fingers. Seeing my confusion over whether the red and green peppers are actually capsicum, he quickly explains that they are different stages a pepper goes through in its evolution. The green is of course pepper in its fresh form, known also to India as a pickle doused in brine, and the red is its last stage, if it is not dried but allowed to ripen. Each, he says, has its own taste, with white pepper being a milder version of the dark variety that is more popular in India.

His passion for pepper has helped him find 45 different varieties sourced from India, South America and elsewhere. Even more enterprising is the fact that he has helped to create Gatelier pepper, a variety of pepper that grows in the local climate. “Pepper was so precious that it was used as payment at one time,” he explains, “so the thrifty French learnt to grow French pepper.” His version is even milder, “but rich in flavour,” he adds triumphantly.

Of course, the ways he uses his peppers are varied. “I rarely cook the pepper, as it breaks the taste,”  he says, “but sometimes a dish requires it. I prefer to infuse the pepper whole, for a rich flavour, but of course it must be in heat less than 85 degrees to ensure the flavour is maintained.” When he uses ground pepper, it is mostly at the end of the cooking, and he will pound the seeds with a mortar and pestle to get the maximum out of the spice. “Pepper has curative qualities and these are preserved when it is neither cooked not ground rashly,” he says.

The magic of honey

Also high on his list of condiments is honey. The hotel ensures there is a fresh and organically guaranteed supply. “There are two major hives on the roof of the hotel,” he says,“and two queens in the two hives. The honey from the hives is flavoured not just with the scent of local flowers but sometimes the bees go 30km away to bring pollen from the acacia trees in the woods, so we get honey with that flavour too.” The hives are the hotel’s way to help preserve a vital Natural resource that is being threatened by development and progress. “Bees are disappearing around the world,” he says, his hands moving eloquently to express despair.

As part of his additional duties as F&B Manager, Chef Thyriot also keeps an eye on all purchases for the kitchens in the hotel, ensuring they are in line with his philosophy of wellness. His days he says are busy. Divided into four parts, from procuring of fresh products every morning, when he chats with the fishermen to know what they have caught and “learn from them about the product,” to teaching younger chefs the important aspects of good cooking. He is not very happy with the third aspect of his job, “the marketing part, where I have to talk about what I do,” but enjoys the past part of the day’s duties, wherin he interacts with his customers over dinner,  the only meal his restaurant serves. “I like to get their feedback, to know what they liked more; to explain to them—if they ask—about the dishes they have ordered. It gives me great satisfaction. And that”, he adds conclusively, “ensures I sleep soundly at night.”

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Honey contains minerals such as copper, manganese, silicon, chlorine, calcium, potassium, phosphorus, aluminium, and magnesium. It contains all the vitamins and trace elements that nutritionists consider necessary for health: B-vitamins, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, nicotinic acid, biotin, and ascorbic acid [vitamin C].

What’s more, unlike fruits and vegetables, honey does not lose its vitamins during harvesting, storage, and preparation.

Organic honey also contains amino acids and enzymes, which help in digestion. Thus, consuming organic honey ensures a good supply of necessary nutrients to the body; the glucose and fructose in organic honey provide instant energy.

Natural honey is known to have myriad medicinal qualities. You can use it as a first-aid remedy, a conditioner for your hair, in your cooking, or simply as a “pick-me-up”. Let’s understand the nutritional goodness of organic honey in detail.

Nutritional value

Apart from its pristine purity, honey is a source of energy that comes combined with protein, vitamins, enzymes and more. One spoonful of honey, daily, is recommended for everybody: from children to adults.

The exact composition of honey varies with the type of flower, the type of soil, the season of the year, and weather conditions at the time of collection. The darker honeys have the highest mineral content. It contains four times as much iron as lighter honeys. Another quality of honey is that, when compared with the same amount of sugar, it gives 40 per cent less calories to the body. Although it provides great energy to the body, it does not add weight. This makes it a realistic, natural substitute for sugar in your coffee, tea, juice etc.

Digestion

Honey is made up of simple sugars, converted by a secretion from the bees’ salivary tract. It is, therefore, easily and quickly absorbed as a source of quick energy.

Since honey promotes the correct working of the digestive organs, it can be taken as a laxative. Babies whose diet includes honey rarely suffer from colic.

Healing properties

Do you have a cut? Organic honey is a natural antiseptic. Medical literature cites hundreds of cases in which honey was employed to treat wounds. By applying honey to your wounds, you can prevent infections. Honey contains anti-microbial agents, which prevent infections by killing the bacteria in and around your wounds. When honey is used, it helps to heat up the area around the wound [Caution: Test the heat before you place it around/on the wound].

Many types of bacteria can’t survive in honey, so wounds heal, the swelling eases, and tissues grow back to health. Studies have shown that burns, too, can heal better with honey.

The advantage of natural honey is that it not only prevents infections from occurring, it actually accelerates skin healing. Since the sugar in honey absorbs water, it helps to trap some of the moisture, so bacteria and other microbes can’t grow as easily in honey as in other food.

Honey can absorb moisture, and it has been prized for its mild antibiotic properties for centuries, due to this fact. Where bacteria are trapped in honey, honey can absorb moisture from the bacteria and kill them. Gargling with honey water is effective in treating infections of the throat.

To get relief from cough, add three tsp of lemon juice, one tsp of honey, and half tsp of ginger juice to half a cup of warm water. Drink this solution, three times a day.

Honey Tips

• Honey should be stored in a dry place as it absorbs and retains moisture
• High temperatures affect the flavour of honey. Products should, therefore, be baked at lower temperatures [300-350°C] for a longer period of time
• Honey is sweeter than sugar. One tsp of honey is equivalent in sweetness to 1.5 tsp sugar
• Cakes, puddings, biscuits and sweets will stay fresh and longer when made with honey. If you are experimenting with honey in a recipe, try replacing half the sugar with honey as the flavour can be very strong. Honey is hygroscopic [meaning it attracts water] so it is good for baking cakes as it keeps them moist for long
• You can also try fresh bread, sliced and buttered with a layer of organic honey — a simple sandwich that is delicious and quick anytime
• Measuring unit: 1 tsp of honey = 20 calories; 1 tbsp = 60 calories.

Beauty

Many hand and body lotions, facial creams, soaps and depilatories [hair-removing creams] contain honey. Honey can penetrate tiny crevices through which even water will not pass. It, therefore, makes an excellent emollient [skin softening cream] as well as a protective, germ-proof shield. Thanks to its vitamin, mineral, and amino acid content, honey is a wonderful beauty aid. Its anti-bacterial properties make it a good cleanser. It nourishes the skin and the hair.

Here are some beauty potions you can make and use with honey:

• Honey mixed with ground almonds makes an excellent facial cleansing scrub
• A tbsp of honey whisked together with an egg white, one tsp of glycerine and about 1/4 cup of flour makes an excellent firming mask. Just smooth on the face, leave on for 15 minutes, and rinse with warm water. You will be pleased with the results
• Honey also makes a great moisturising pack. Just mix two tbsp of honey with two tsp of whole milk, smooth over the face and neck, and let it do its job for 15 minutes. Rinse with warm water, and finish splashing cold water
• Honey also makes a great lotion for dry patches of skin on hands, elbows, or other parts. Just mix one tsp of honey with one tsp of olive oil, and a 1/2 tsp of lemon juice. Apply to hands, elbows, heels of your foot etc., and wash off after 15 minutes. This provides fast relief!
• Honey works well on chapped lips and acne, because it has anti-bacterial properties
• To give your hair lustrous shine, mix one tsp of honey in four cups of warm water. Use as a hair rinse. And, if you’re a blond, add the juice of one lemon too
• Mix one tbsp of honey with a cup of warm water. Use it as a mouthwash. Honey cleans teeth and dentures, and kills germs in the mouth.

Relish the goodness of honey and ensure sweetness and good health in your life.

Recipe: Coconut & Honey-Stuffed Pea Cutlet

Ingredients:

• 1/2 cup coconut
• 2 tbsp honey
• 2 tbsp lemon juice
• 8-10 cashew nuts
• 2 cups boiled and mashed peas
• 3/4 cup rice flour
• 2 tbsp salt
• Paste of 3-4 green chillies
• 1 tsp garam masala
• Tomato sauce or chutney for garnishing

Method:

1. Mix the coconut, honey and lemon juice. Make small round balls by stuffing cashew nuts into it.
2. Mix mashed pea, rice flour, salt, green chilli paste and garam masala. Make dough.
3. Make round flattened balls by pressing on your palm.
4. Fill the coconut stuffing inside the balls. Give them a round shape.
5. Heat oil in a pan. Deep fry all cutlets. Place on a tissue paper to remove extra oil.
6. Serve with sauce or chutney.

Last updated on 27^th September 2019

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