Category: recipes

Code: 26602

Ingredients:

• Sushi rice
• Exquisitarium chicken curry
• Fresco coliander
• Sriracha sauce

We wash the rice well and cook it for 15 minutes putting a third more water than its weight. Once cooked we let it rest for 5 minutes covered.

Continue reading “Curried Chicken with Rice Waffle”

Code: 27292 (chili con carne)
Code: 18739 (padrón peppers)

Ingredients:
– Chili con carne Exquisitarium
– Rice
– Eggs
– Padrón peppersExquisitarium
– Cheddar Sauce

Continue reading “Chili con carne with rice and padron peppers”

Reference; 27292

Ingredients:

Chili con carne Exquisitarium
Potatoes
Mozzarella cheese
Jalapenos
Cheddar sauce

Without the need to defrost beforehand, we pierce the top of the chili con carne tray at several points and microwave for 8 minutes at 800W.

Continue reading “BAKED POTATOES WITH CHILI CON CARNE”

What “pulled” refers to: 

This refers to meat that has been cooked slowly over low heat for a long period of time; it needs to cook for 7-8 hours or more until it becomes tender, which causes the meat to soften enough to weaken the connective tissue, enabling it to be easily pulled apart or separated into strands, hence the definition.

El Pulled Pork with barbecue sauce, one of the most well-known recipes, is originally an American dish but it is now popular all over the world.
Continue reading “PULLED”

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.

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.

Code: 26712

For the puff pastry cone:
– Puff pastry dough
– Butter
– Black sesame

Cut a strip of puff pastry, sprinkle it with black sesame seeds, and roll it lightly with a rolling pin so that the sesame sticks to it.
Grease a cone-shaped baking pan with butter on the outside and roll the strip of puff pastry until it is completely covered.
Bake in the RATIONAL oven at 185ºC convection for 20 minutes, remove from the mold, and let cool.

Continue reading “ROAST CHICKEN PUFF PASTRY CORNET WITH PINK SAUCE AND VEGETABLE CHIPS”

Ingredients

References used: 1622 and 47212

For the crispy mushroom:

• 1 Exquisitarium mushroom cannelloni
• Flour
• Egg
• Panko

Leave the cannelloni to thaw for 10 minutes and pass through the flour, egg and panko or breadcrumbs. Fry in olive oil at 180 ºC until golden brown and the internal temperature reaches at least 65ºC. Dry on absorbent paper.

Continue reading “CRISPY MUSHROOMS ON VEGETABLE AND POMEGRANATE SALAD”

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.