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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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.

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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Crispy pig's trotters with shrimp, their pulp, and mild aioli

CRISPY PIG’S TROTTERS WITH SHRIMP, THEIR PULP, AND MILD AIOLI

Product code: 4305 pig’s trotters roll

Crispy pig’s trotters: Once the roll is defrosted, cut it into slices approximately 2 cm thick and grill or cook in a nonstick pan until the gelatin is caramelized on each side.

Shrimp:

Season and grill until done. Peel and cut into slices 3 mm thick.

Shrimp pulp:

Mash the heads of the shrimp and strain them through a chinois, crushing until extracting all the juice.

Mild aioli:

Prepare an aioli with very little garlic and leave it semi-assembled. It must maintain a creamy texture