Miffa Chan


Ramiro is cooking volume 2 “Dorada al horno” “golden bream”
December 16, 2008, 2:14 pm
Filed under: Chan family, Cooking

The gilt-head (sea) or golden bream Sparus aurata (Linn.) is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It grows to about 60 cm long.

The only problem is that a wild one of 50 centimetres will cost you about 200 euro or more. Fortunately most of those fishes come from fish farms and weight about 600 grams to 1,200 grams. This is enough for one or two persons and to fit inside a normal oven.

You will need.


  • Potatoes
  • Lemon
  • Garlic
  • onions
  • Salt & pepper
  • A “dorada” or two
  • A nice oven
  • Tomatoes

How to cook.

Pre-heat the oven at 200 Celsius. Clean the fish, but keep its head and open it from its head to the tail using a sharpened knife. Wash it gently and let it dry using paper.

Slice the onions, tomatoes and lemons and put them inside the fish. Add salt and pepper both inside and outside to your taste.

Peel and slice the potatoes and fry them in oil. We will use them as the fish’s “bed” put some onion too if you like a sweeter taste.

Put the fish over the potatoes bed. Timing will depend on the fish size but as a general rule expect at least 40 minutes (20 + 20 each side) for a 800 grams “Dorada”

About the garlic? Smash it with a mortar and add some water, throw it over the fish when you change its side in the oven.



Ramiro is cooking “Bonito del norte en salsa de tomate”
December 16, 2008, 1:48 pm
Filed under: Uncategorized

“We assume you’re an experienced cooker so we will not set a fixed
amount for every ingredient because we trust in your ability
to “feel and taste” the proper amount”

Damn, Ramiro has a quite strong personality!!!!

You will need:(for four people a one inch slice per person (4 slices) will do.)

        • Bonito or Tuna Fish (as a second option). Check
        • Tomatoes
        • Tomato puree
        • Garlic cloves
        • Onion(s)
        • Olive oil (well you can use motor oil or something
          like it in your fixed menu restaurant)
        • Salt
        • Eggs for a more sophisticated taste
        • Red peppers (Pimiento del piquillo)
          just if you are cooking for your boy/girl friend.
        • How to make it.

          Put some oil in a fried pan or similar recipient and add the sliced onion and garlic. Peel the tomatoes and add them to the pan when onions have a nice golden colour. Add tomato pure and add salt to your taste. Cook it slowly for a while taking care of it and removing when needed. Expect about 20 to 30 minutes. Add some white wine and water and let it cook very slow.

          In another pan put some oil and slightly fry the tuna (30 seconds each face) you can pass the tuna filet over some flour and egg to improve the dish’s cache.

          Remove the tuna and keep apart. If some oil is still in the pan add it to the sauce.

          Put the tuna in the pan and cook it very slow for an additional 10 minutes. Then add the peppers. We use “Pimientos del piquillo” that surely are not available overseas, but this is just an option.

          Enjoy!



          Ramiro is cooking “Bonito del norte en salsa de tomate”
          December 16, 2008, 1:48 pm
          Filed under: Uncategorized

          “We assume you’re an experienced cooker so we will not set a fixed
          amount for every ingredient because we trust in your ability
          to “feel and taste” the proper amount”

          Damn, Ramiro has a quite strong personality!!!!

          You will need:(for four people a one inch slice per person (4 slices) will do.)

                • Bonito or Tuna Fish (as a second option). Check
                • Tomatoes
                • Tomato puree
                • Garlic cloves
                • Onion(s)
                • Olive oil (well you can use motor oil or something
                  like it in your fixed menu restaurant)
                • Salt
                • Eggs for a more sophisticated taste
                • Red peppers (Pimiento del piquillo)
                  just if you are cooking for your boy/girl friend.
                • How to make it.

                  Put some oil in a fried pan or similar recipient and add the sliced onion and garlic. Peel the tomatoes and add them to the pan when onions have a nice golden colour. Add tomato pure and add salt to your taste. Cook it slowly for a while taking care of it and removing when needed. Expect about 20 to 30 minutes. Add some white wine and water and let it cook very slow.

                  In another pan put some oil and slightly fry the tuna (30 seconds each face) you can pass the tuna filet over some flour and egg to improve the dish’s cache.

                  Remove the tuna and keep apart. If some oil is still in the pan add it to the sauce.

                  Put the tuna in the pan and cook it very slow for an additional 10 minutes. Then add the peppers. We use “Pimientos del piquillo” that surely are not available overseas, but this is just an option.

                  Enjoy!



                  Ramiro is cooking – volume 1
                  December 16, 2008, 1:23 pm
                  Filed under: Chan family, Cooking, Restaurants

                  You know my Father and specially Miffo are excellent cookers (well this is something that applies to Miffo only).

                  In the past I used to have a luxury restaurant where we mixed the best from the East and the West but this damn crisis has ruined my – quite expensive restaurant- and I have been forced to convert it in an inexpensive closed menu restaurant that offers traditional Spanish dishes.

                  Do no tell anyone but we refill the wine bottles and other things that you always suspected but never think restaurants did.



                  Ramiro is cooking – volume 1
                  December 16, 2008, 1:23 pm
                  Filed under: Chan family, Cooking, Restaurants

                  You know my Father and specially Miffo are excellent cookers (well this is something that applies to Miffo only).

                  In the past I used to have a luxury restaurant where we mixed the best from the East and the West but this damn crisis has ruined my – quite expensive restaurant- and I have been forced to convert it in an inexpensive closed menu restaurant that offers traditional Spanish dishes.

                  Do no tell anyone but we refill the wine bottles and other things that you always suspected but never think restaurants did.



                  Draculina J wild travel to Provence (France)
                  December 16, 2008, 12:47 pm
                  Filed under: Chan family, Draculina J, Travel
                  There’s something in Draculina’s DNA that forces them to visit this nice region of France. May be it’s the wine, may be it’s “le charme” but Draculina J who has been educated in a maiden school were partying was banned was there with Mother Bunny and we remained here in Barcelona paying a huge bill for her drinks and for the room damages.



                  Draculina J wild travel to Provence (France)
                  December 16, 2008, 12:47 pm
                  Filed under: Chan family, Draculina J, Travel
                  There’s something in Draculina’s DNA that forces them to visit this nice region of France. May be it’s the wine, may be it’s “le charme” but Draculina J who has been educated in a maiden school were partying was banned was there with Mother Bunny and we remained here in Barcelona paying a huge bill for her drinks and for the room damages.