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Cochinillo confitado en placa

SLAB OF CONFIT SUCKLING PIG

The original, since 2005
Exquisitarium began making the slab of suckling pig from the very start, in 2005, with piglets from Segovia, weighing less than 8 kg and carefully de-boned to keep the skin on the meat. We continue to do so today, with the same care. With the skin on one side of the slab, it is easier to serve crunchy. Quality makes the difference.

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PICKLED STINGRAY WITH LIME AND SECHUAN PEPPER ON PLUM CARPACCIO

Reference used: 2924

 

Thinly slice the plum and arrange neatly on a plate. Using a cutter, cut the desired size and remove the excess.

With a smaller cutter, mold the Exquisitarium stingray on one side of the plum slices.

On top of the stingray put mandarin triangles and some diced strawberries. Season everything with a few drops of the pickle from the stingray.

KOKOTXAS DE BACALAO AL PIL PIL WITH SPRING ONION CONFIT AND CRUNCHY PUFF PASTRY.

Reference used: 29132

For the spring onion confit:

–              Cut the green part of the spring onion into 3cm slices, coat in olive oil at 70ºC for 4 hours, let cool and set aside. Before plating up, temper for a moment in the grill.

For the crunchy puff pastry:

Cut a few 11×4 sheets of puff pastry and bake pressed for 10 minutes at 180ºC. Remove the press and cook uncovered for 10 extra minutes.

Place the sauce of the kokotxas at the base of a soup plate, put three cubes of onion confit vertically, put the puff pastry sheet on the onion and on the puff pastry the kokotxas that we sprinkle with chopped choricero pepper flakes, parsley and some vegetables dente.

ROAST CHICKEN PUFF PASTRY CORNET WITH PINK SAUCE AND VEGETABLE CHIPS

Reference used: 26712

For the puff pastry cornet:

–              Puff pastry

–              Butter

–              Black sesame

Cut a strip of puff pastry and sprinkle with black sesame. Lightly roll the roller over the pastry so the sesame is stuck.

Cover the outside of a cone-shaped mold with butter and roll up the puff pastry strip until it’s completely covered.

Bake at 185ºC for 20 minutes, remove from the mold and let cool.

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Exquisitarium company committed to the environment

Reuse:  We must buy reusable products, and we must eliminate the use of single-use products such as paper plates.

Refuse: We must refuse to use products that can’t been recycled. We need to clearly get this message across to the companies that produce these products.

Recycle: We need to recycle everything. It’s important to know what resources we have to recycle in our community.

Reduce: If we start by using less, we’ll have less to discard. When we generate less waste, we protect the environment.

Respond: We need to talk to companies and legislators, and express our opinion about the effects of certain products on the environment.

These are five ways to help improve the environment and take care of the planet.

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CHOCOLATE DONUT WITH MANDARIN CARPACCIO AND FRESH MINT

Ingredients

Reference used: 31009

Peel the mandarin and slice thinly, arrange on the base of the dish.

Heat the donut until the inside is liquid and place on top of the mandarin slices, sprinkle with mint and some lime zest. You could decorate it with a white chocolate figure.

Descubre las mil y una posibilidades que te ofrece el canelon XL

Discover the thousand and one possibilities offered by Canelon XL

One of the characteristics that define Exquisitarium products is their versatility. Once regenerated, our frozen ready made meals can be presented with different layouts and garnishes. This allows for the creation of various dishes using the same basic product, thus giving them a personalized “trademark” touch.

In this publication, we want to present you with a product that offers infinite presentation options: Canelon XL cannelloni. In popular culinary imagination, cannelloni falls under the category of a main course served at important celebrations. How would you like to turn this conception around? What do you think about introducing cannelloni as an appetizer or an entrée?

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Slab of suckling pig with lagavulin reduction caramelized peach and crispy pumpkin

SLAB OF SUCKLING PIG WITH LAGAVULIN REDUCTION CARAMELIZED PEACH AND CRISPY PUMPKIN

Product code: 2154 slab of suckling pig confit

Suckling pig:

Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first).

Caramelized peach: 

Peel the peach and cut off the flesh in slices until reaching the pit. Finish by arranging in a fan, sprinkling with granulated sugar, and caramelizing with a blowtorch or in a wood-burning stove.

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