Lunch Kalon Recipe Book - Kalon Surf
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Kalon Recipe Book
Lunch
SARUM ODIS AUT • PWAS 1
KALON RECIPE BOOK
A week long of Kalon
flavors at home
How could you get back in touch with paradise? How do you create
that feeling of feeling the breeze, overlooking the ocean, enjoying the
beautiful sunsets - especially now?
We are here to help! Our Kalon Recipe Book will help you to recreate
the flavours and aromas so you bring back memories and emotions
of you being in Paradise. Nurture yourself, bring in positive emotions
- you deserve it!
Which is why our chefs have been working hard to share with you our
first and only recipe book. Four books, with each 7 recipes that will
bring a slice of paradise into your home: 7 lunches, 7 starters, 7 main
dishes and 7 desserts. And if a recipe calls for bread, we have added
the bread recipe, or when it calls for Pita, pita recipe etc.
We suggest the following equipment/ingredients for the recipes:
Instant pot
Bread Machine
Fruit Carver
Salsa Lizano
Achiote Paste
SARUM ODIS AUT 2 • PWAS 2
CONTENTS
4
Vigoron Tico
5
Morron pepper chicken in pita bread
6
Tenderloin and mix of vegetables taco with
dressing of roasted panamanians peppers
7
Potatoes nachos
8
Arroz con Pollo or Rice with chicken
9
roast beef Sandwich
11
falafel salad
SARUM ODIS AUT3 • PWAS 3
Vigoron Tico
PREP: 30 MINS Directions
COOK: 45 MINS
TOTAL: 1:15 HRS Step 1
ADDITIONAL: 20 MINS Cut the pork into pieces and season with the salt, reserve for 10 min-
SERVINGS: 6 utes.
Step 2
INGREDIENTS
In a frying pan add the pork and the water and cook over low heat,
stirring occasionally so that they cook evenly until the water evap-
PORK orates completely and the greaves begin to release their own fat;
1 kg pork butt steak be careful because grease splashes, add the garlic and at this point
cook for another 10 minutes.
1 cup of water
Leave to fry until they take on a golden color and a crisp texture. Take
YUCCA out and drain, before serving.
5 garlic cloves
1 kg yucca Step 3
1 tablespoon of oil Place the yucca in big pieces in a pot with water, make sure that it
is completely covered and add salt, cooked until it’s soft. Then in a
7 chopped cloves of frying pan add oil at medium temperature and cook the garlic, don’t
garlic let it burn, cook the yucca until it has a golden brown color.
PICO DE GALLO Step 4
1 large tomato, diced Place in a medium bowl the tomato, onion, and paprika. Mix the well
and add the lemon juice and coriander. Mix them again carefully so
⅓ cup of diced onion that the ingredients maintain their texture and season with salt and
⅓ of a paprika pepper. Cover the bowl with plastic wrap and refrigerate for at least
chopped 20 minutes before serving, this is what we call pico de gallo.
⅓ cup chopped
coriander Step 5
Chop the green cabbage or use a grater to give it a softer texture.
3 lemons
⅛ teaspoon salt Step 6
⅛ teaspoon pepper Plate the pork, next to the yucca and add the green cabbage on the
side and top it up with the pico de gallo, add a lime wedge and you
are ready to enjoy it!
SARUM ODIS AUT4 • PWAS 4
Morron pepper chicken in pita bread
PREP: 45 MINS
COOK: 1 HORA Directions
TOTAL: 1:55 HRS
ADDITIONAL: 10 MINS Pita Bread
SERVINGS: 10
Step 1
INGREDIENTS Dissolve the yeast and sugar in the warm water.
Step 2
PITA BREAD Combine the all-purpose flour, pastry flour and salt in a bowl.
1 1/8 cups warm water Stir in the yeast mixture and applesauce and knead. Dough
(110 degrees F/45 shouldn’t be sticky, but it shouldn’t be dry either. If too sticky
degrees C)
add 1 tablespoon of all-purpose flour till you get the right con-
sistency. If too dry, add 1 tablespoons of water at a time till you
3 cups all-purpose flour get the right consistency.
1 teaspoon salt
1 tablespoon vegetable Step 3
oil Roll out into a rope and cut into 8 pieces. Shape each piece
1 1/2 teaspoons white
into a ball and roll out till it’s anywhere from a 6 to 8 inch circle
sugar
Step 4
1 1/2 teaspoons active There are two ways to cook pita bread. The flavor is a bit dif-
dry yeast ferent with both. To Bake Pita: Preheat the oven to 500 degrees
F (260 degrees C) and put a pita on a wire cake rack. Toss in
CHICKEN
the rack and cook for 3 minutes or until the bread stops puff-
ing up. When you take it out, smash down the pita (Careful,
1 kg chicken breast its hot!) and quickly put it in a plastic freezer bag. To Fry Pita:
150 gr chopped onion Heat olive oil in a skillet over high heat. When almost smoking,
5 garlic cloves place a pita in the pan and cook for a few minutes on each
2 bay leaves side, till brown spots begin to appear. It should look something
like a tortilla when you’re done. Put in a plastic bag once it has
⅛ teaspoon of salt cooled a bit.
⅛ teaspoon of pepper
5 sweet peppers Filling
5 tomtes
1 tbsp oil Step 1
4 tbsp of lemon juice
Cook the chicken together with the onion, 5 garlic cloves and
the bay leaves in boiling water. 25 min approx.Remove it from
the heat and let it cool, then cut it in little pieces and set aside.
AIOLI
2 egg yolks Step 2
1 cup extra virgin olive Preheat the oven to 350 degrees F (175 degrees C). In a baking
oil pan place the sweet peppers and the tomatoes and drizzle the
2 teaspoons lemon oil over them, cook for 20 minutes and take them out and let
them cool.
juice
salt to taste
Once they are no longer warm take off the skin of the peppers
ground black pepper to and chop them together with the tomatoes.
taste
Step3
MIX OF GREENS In a medium bowl, beat eggs well with a wire whisk. Stir in gar-
2 cups of mix of greens lic. Gradually add oil in a thin stream, beating constantly until
1 tbsp of honey
light and creamy. Season with salt and pepper. Stir in lemon
juice. Refrigerate for 10 minutes.
2 tbsp of olive oil
1 tbsp of lemon juice Step 4
Salt and pepper to taste In a large bowl add the peppers, tomatoes, chiken, lemon juice
and add aioli until you have a moist mixture.
Step 5
Place in a bowl all the ingredients of the mix of greens, and set
aside. Cut in half each pita bread and fill up with the chicken
mixture, your salad and enjoy it!
SARUM ODIS AUT • PWAS 5
5
Tenderloin and mix of vegetables taco with
dressing of roasted panamanians peppers.
PREP: 20 MINS Directions
COOK: 40 MINS
TOTAL: 5 HRS Step 1
ADDITIONAL: 4 HRS
Chop all the vegetables in julienne, mix them in a bowl and add
SERVINGS: 6
salt, pepper and lizano sauce and let it rest
INGREDIENTS Step 2
Cut the tenderloin into thin strips, salt and pepper and bake
TACO
it a medium heat pan until the strips have a golden color. Add
the mix of vegetables with the beef and bake together for 10
6 (8 inch) flour tortillas
minutes on low temperature.
400 gm tenderloin
300 gm zucchini Step 3
150 gm white onion Make the tortillas soft in the microwave for 30 seconds. Spoon
150 gm green cabbage the mixture of vegetables and add the tenderloin into each
¼ cup lizano tortilla. Fold ends of tortillas, then roll tightly around the mix-
4 cloves garlic ture. Secure with toothpicks. Arrange in a medium dish, cover
with plastic, and place in the freezer. Freeze at least 4 hours.
100 gm of rasp carrot
and cucumber (to
Step 4
garnish) Bake the garlic, peppers and tomatoes at 350 degrees for 10
salt and pepper to your minutes. Blend all them until they get liquefy and use the
taste strain to make the mixture softer.
PANAMANIAN PEPPERS Step 5
1 panamanian peppers In a large, deep skillet, heat oil for deep frying to 375 degrees
F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes
2 cloves of garlic
each, or until dark golden brown. Drain on paper towels before
1 tomato
serving.
60 gm yogurt
Step 6
Serve warm next to the a small mini souse cup and the garnish
with the rasp carrot and cucumber salad. And enjoy it!
SARUM ODIS AUT6 • PWAS 6
Potatoes Nachos
PREP: 30 MINS INGREDIENTS
COOK:50 MINS
TOTAL: 1:30 HRS 1 kg potatoes cut in wedges
ADDITIONAL: 10 MINS
2 cups of oil
SERVINGS: 6
1 cup cooked red beans
Directions 1 kg of ground beef
½ tbsp of oregano
Step 1 ½ tbsp of rosemary
Place in a medium bowl the tomato, onion, and 1 teaspoon salt
paprika. Mix the well and add the lemon juice and 1 teaspoon pepper
coriander. Mix them again carefully so that the 2 avocados
ingredients maintain their texture and season with 1 cup of sour cream
salt and pepper. Cover the bowl with plastic wrap ⅓ cup of chopped chive
and refrigerate for at least 20 minutes.
PICO DE GALLO
Step 2 1 large tomato, diced
Cook and stir ground beef in a skillet over medium ⅓ cup of diced onion
heat until meat is crumbly and no longer pink, 5 to ⅓ of a paprika chopped
10 minutes. Drain excess grease. Stir in the rosemary, ⅓ cup chopped coriander
oregano, salt and pepper. Mix and cook for about 8 3 lemons
to 10 minutes. ⅛ teaspoon salt
⅛ teaspoon pepper
Step 3
Heat oil in a deep-fryer or large saucepan to 350
degrees F (175 degrees C). Deep fry the potatoes for
about 7 minutes, one they are cooked place them
over a paper towel to eliminate the excess of oil.
Step 4
Place a layer of beans, add the fries distributed
evenly over the beans, add the ground beef with
all the juices of the cooking process. Top it with the
pico de gallo, sour cream, avocado wedges and the
chives and enjoy it!
SARUM ODIS AUT7 • PWAS 7
Arroz con Pollo
Rice with chicken
PREP: 20 MINS
COOK: 1 HR Directions
TOTAL: 2 HRS
ADDITIONAL: 1 HR Step 1
SERVINGS: 10 Boil the chicken and discard that water. Wash chicken piec-
INGREDIENTS es well. Place the chicken, celery, onion, chili, garlic, salt, and
pepper with enough water to cover it. Cook the chicken in that
CHICKEN mixture until the chicken is well cooked.
5 chicken thighs cut into
pieces Step 2
2 celery stalks Shred the chicken and strain and reserve the broth (there
1 sweet chili
should be at least 5 cups of broth)
1 onion
Step 3
3 garlic cloves
Saute the celery, garlic, onion, chili, and achiote in the oil,
salt pepper
season with salt and pepper. Add the rice and toast for a few
minutes. Add the reserved broth and let it evaporate. Place the
RICE
chicken, carrot, green beans and petit pois on top. Cover the
2 1/2 cups of rice
pot, lower the heat and let the rice burst.
3 tbsp. of oil
2 tbsp. achiote
Step 4
2 garlic cloves, minced
Wash all the vegetables and cut them into pieces of the desired
5 cups chicken broth
size (preferably small). Separate each vegetable in a different
1 onion, finely chopped
container or dish to proceed with its cooking.
1/3 cup chopped celery
1 sweet pepper, finely
Step 5
chopped
Boil water in a large capacity pot. Once it is boiling, add salt to
2 cups of coarsely
taste and start cooking each group of vegetables. Cooking must
chopped carrot
be “al dente”, so it is recommended that they do not remain in
2 cups chopped green
the water for more than 6 minutes. Onion and sweet pepper
beans
should not be cooked in water.
1 cup of petit pois (from
frozen)
Preserve the cooking water of the vegetables as it is necessary
1/3 cup chopped parsley
to make the escabeche.
(optional)
1/3 cup chopped Step 6
coriander (optional) In a fairly deep wok or skillet, fry the onion until slightly soft-
salt and pepper ened. Next, I added the cooked vegetables al dente and stirred
the mixture. Once the vegetables are slightly sautéed, add 1 cup
ESCABECHE of cooking water.
1 medium cauliflower
3 carrots Step 7
½ kg green beans When the vegetables are about to boil, you must add the vin-
1 sweet pepper chopped egar, the ketchup sauce, cloves, the bay leaves, salt and sugar.
1 onion chopped Finally, boil for 10 minutes and your escabeche is ready. It is
3 bay leaves recommended to let it rest and eat when it is cold.
2 teaspoon of sugar
2 cups white vinegar Serve next to the arroz con pollo and enjoy it!
1 tablespoon vegetable oil
4 tbsp ketchup
salt to taste
SARUM ODIS AUT8 • PWAS 8
PREP: 45 MINS
roast beef Sandwich COOK: 2 HRS
TOTAL: 3:15 HRS
ADDITIONAL: 30 MINS
SERVINGS: 10
Directions INGREDIENTS
Roast beef BEEF & DRY RUB
1 – 1.5 kg beef eye of round
Step 1
roast
Let the beef rise to room temperature while
mixing the dry rub together. Coat coat with one 4-5 garlic cloves, crushed
tablespoon extra virgin olive oil and massage ¼ teaspoons of dried
the dry rub over the roast. thyme
1 teaspoon dried oregano
Step 2 ¼ teaspoon dried basil
Heat 1 tablespoon olive oil in a heavy pan over 1 teaspoon dried rosemary
heat and brown all sides of the roast.
1 ½ teaspoons salt
1 teaspoon fresh black
Step 3
Insert a meat thermometer in the center of pepper
the roast and place on an oven rack with a pan 1 teaspoon red pepper
underneath to catch the drippings. Cook in the flakes (or seeds from one
over that’s pre-heated to 275 degrees fahren- fresh Panamanian Chili)
heit (135 C) until the meat thermometer reads
115 – 117 F.
BAGUETTE
1 cup water
Step 4
Let the roast rest for 15 minutes. The internal 2 ½ cups bread flour
temperature will continue to rise to about an- 1 tablespoon white sugar
other 10 degrees F. Slice thinly for serving. 1 teaspoon salt
1 ½ teaspoons bread
Baguette machine yeast
1 egg yolk
Step 1
1 tablespoon water
Place 1 cup water, bread flour, sugar, salt and
yeast into a bread machine pan in the order
recommended by the manufacturer. Select AIOLI
Dough cycle, and press Start. 4 cloves garlic, minced
2 egg yolks
Step 2 1 cup extra virgin olive oil
When the cycle has completed, place dough in 2 teaspoons lemon juice
a greased bowl, turning to coat all sides. Cover, salt to taste
and let rise in a warm place for about 30 min-
ground black pepper to
utes, or until doubled in bulk. Dough is ready if
indentation remains when touched. taste
1 tbsp of chipotle paste
Step 3
Punch down dough. On a lightly floured sur- SANDWICH
face, roll into a 16x12 inch rectangle. Cut dough 2 cups of mix of greens
in half, creating two 8x12 inch rectangles. Roll 1 large onion cut into thin
up each half of dough tightly, beginning at
strips
12 inch side, pounding out any air bubbles
as you go. Roll gently back and forth to taper ½ cup of sugar
end. Place 3 inches apart on a greased cook- Your favorite chips
ie sheet. Make deep diagonal slashes across
loaves every 2 inches, or make one lengthwise
slash on each loaf. Cover, and let rise in a
warm place for 30 to 40 minutes, or until dou-
bled in bulk.
SARUM ODIS AUT 9 • PWAS 9Step 4
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of
loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
Aioli
In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream,
beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice and the chi-
potle paste - if you like you can add more. Refrigerate for 10 minutes.
Sandwich
Step 1
Place the onions and the sugar heavy skillet. Cook over medium-high heat. The onions are soft and
caramel colored.
Step 2
Cut the fresh baguette in 15 cm pieces and then cut in half, moist both sides with the aioli, place some
slices of the roast beef, add the mix of greens and top it with the caramelized onions. Serve next to
your favorite chips and enjoy it!
SARUM ODIS AUT10 • PWAS 10Falafel Salad
PREP: 30 MINS Directions
COOK: 30 MINS
TOTAL: 1 HRS
Step 1
ADDITIONAL: 12 HRS
SERVINGS: 6 Place garbanzo beans into a large container and cover with
several inches of cool water; let stand 12 to 24 hours. Drain.
INGREDIENTS
Step 2
500 gr garbanzo beans Blend garbanzo beans, onion, parsley, garlic, 1 1/2/ tbsp of
(do NOT substitute flour, salt, cumin, coriander, and black pepper together in a
canned) food processor, scraping down the sides of the bowl as nec-
1 small chopped onion essary, until mixture is finely ground and holds together when
¼ cup chopped fresh pressed. Transfer garbanzo mixture to a bowl, cover with plastic
parsley wrap, and refrigerate until flavors blend, 1 to 2 hours.
5 cloves garlic (you
roasted them for 10 Step 3
minutes 300 degrees) Heat oil in a deep-fryer or large saucepan to 350 degrees F (175
1 1/2 tbsp flour degrees C).
1 3/4 tsp salt
2 tsp cumin Step 4
1 tsp ground coriander Divide dough into 12 portions and roll each with moistened
¼ tsp black pepper hands into a ball and roll them into the breadcrumps
1 cup of breadcrumbs
1 ½ cup of oil (to deep Step 5
fry) Working in batches, cook falafel balls in hot oil until browned
and crispy, about 5 minutes. Transfer to a wire rack to drain.
SALAD
1 butterhead lettuce Step 6
rinse and dry
2 tomatoes cut In a large bowl toss in the lettuce, onions, tomatoes. Mix every-
julienne thing and season with lemon juice, olive oil and rectify with salt
½ small red onion, and pepper.
chopped
2 lemon juice Serve a portion of the salad on a plate and top it with the
2 tbsp of olive oil falafel and enjoy it.
1 pinch of salt
1 pinch of pepper
SARUM ODIS AUT • PWAS 11
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