Guijuelo y el Cerdo Ibérico

Rafa García Santos nos habla sobre Guijuelo y el Cerdo Ibérico (29/01/12).

Si no visualiza el reproductor de audio pinche para descargar flash

 

Guijuelo y el Cerdo Ibérico


Light Pasta, White Radish, Oysters and Black Pepper

Pasta Ligera…Rábano Blanco con Ostras y Pimienta
Geist
Chef: Bo Bech
Country: Denmark
City: 1050 Copenhagen
Address: Kongens Nytorv, 8
(+45) 33133713

Bo Bech is an heterodox cook influenced by the northern trends and characterized by young spirit, exaltation of Scandinavian landscapes and –very– green consciousness. He really loves nature, nature in its whole. As well as essentiality, rationality, authenticity, which are reflected through very direct and audacious proposals. Like these vegetal spaghetti impregnated with an extremely natural sauce, basically made with another local product, that is Her Majesty the oyster. Imagination, identity and high level. And, above all, pure nature in mouth and stomach.



The Recipe



 Ingredients:

 

Oyster from the “limfjord”

White radish

Grape seed oil

Lemon

Black pepper

 

Method:

Remove the oysters from their shells and grind with the grape seed oil until obtaining a mayonnaise texture. Salt.

Peel the white radish and cut long ant thin strips similar to spaghetti. Soak the strips into the oyster sauce and season with lemon and black pepper.

Place the strips into the dish and garnish with a fresh oyster in its shell.

 

Tags:


Light Pasta, White Radish, Oysters and Black Pepper

Pasta Ligera…Rábano Blanco con Ostras y Pimienta
Geist
Chef: Bo Bech
Country: Denmark
City: 1050 Copenhagen
Address: Kongens Nytorv, 8
(+45) 33133713

Bo Bech is an heterodox cook influenced by the northern trends and characterized by young spirit, exaltation of Scandinavian landscapes and –very– green consciousness. He really loves nature, nature in its whole. As well as essentiality, rationality, authenticity, which are reflected through very direct and audacious proposals. Like these vegetal spaghetti impregnated with an extremely natural sauce, basically made with another local product, that is Her Majesty the oyster. Imagination, identity and high level. And, above all, pure nature in mouth and stomach.



The Recipe



 Ingredients:

 

Oyster from the “limfjord”

White radish

Grape seed oil

Lemon

Black pepper

 

Method:

Remove the oysters from their shells and grind with the grape seed oil until obtaining a mayonnaise texture. Salt.

Peel the white radish and cut long ant thin strips similar to spaghetti. Soak the strips into the oyster sauce and season with lemon and black pepper.

Place the strips into the dish and garnish with a fresh oyster in its shell.

 

Tags:


Light Pasta, White Radish, Oysters and Black Pepper

Pasta Ligera…Rábano Blanco con Ostras y Pimienta
Geist
Chef: Bo Bech
Country: Denmark
City: 1050 Copenhagen
Address: Kongens Nytorv, 8
(+45) 33133713

Bo Bech is an heterodox cook influenced by the northern trends and characterized by young spirit, exaltation of Scandinavian landscapes and –very– green consciousness. He really loves nature, nature in its whole. As well as essentiality, rationality, authenticity, which are reflected through very direct and audacious proposals. Like these vegetal spaghetti impregnated with an extremely natural sauce, basically made with another local product, that is Her Majesty the oyster. Imagination, identity and high level. And, above all, pure nature in mouth and stomach.



The Recipe



 Ingredients:

 

Oyster from the “limfjord”

White radish

Grape seed oil

Lemon

Black pepper

 

Method:

Remove the oysters from their shells and grind with the grape seed oil until obtaining a mayonnaise texture. Salt.

Peel the white radish and cut long ant thin strips similar to spaghetti. Soak the strips into the oyster sauce and season with lemon and black pepper.

Place the strips into the dish and garnish with a fresh oyster in its shell.

 

Tags:


Pasta Ligera…Rábano Blanco con Ostras y Pimienta

Pasta Ligera…Rábano Blanco con Ostras y Pimienta
Geist
Chef: Bo Bech
Country: Dinamarca
City: 1050 Copenhagen
Address: Kongens Nytorv, 8
(+45) 33133713

Bo Bech es un heterodoxo de la corriente nórdica, que se caracteriza por el espíritu juvenil, por la exaltación del paisaje escandinavo y por una conciencia verde, muy verde. Amor a la naturaleza y naturalidad plena. También por la esencialidad, la racionalidad, la autenticidad…con propuestas muy directas y audaces. Es el caso de estos espaguetis vegetales impregnados de una salsa sumamente natural, que tiene a otro producto del paisaje, su majestad la ostra como protagonista. Imaginación, identidad y cualificación. Y, sobre todo, la naturaleza pura en la boca y en el estómago aderezada de sumo talento, el que hace de Bo Bech un cocinero genial.



The Recipe



 Ingredientes:

Ostras del «limfjord»
Rábano blanco
Aceite de semilla de uva
Limón
Pimienta negra

Elaboración:

Las ostras se sacan de sus conchas y se trituran con el aceite de semilla de uva hasta que adquiera la textura de una mayonesa. Dar punto de sal.
El rábano blanco se pela y se corta en tiras estrechas y largas como si fuesen spaghetti. Las tiras se impregnan con la salsa de ostras y se adereza con limón y pimienta negra.
El plato se presenta con las tiras y una Ostra fresca en su Concha

Tags:


Mackerel Marinated Into Miso, Raw Turnip, Onion and Grapefruit

Astrance
Chef: Pascal Barbot
Country: Francia
City: 75016 París
Address: 4, Beethoven
(+33)0140508440


The Recipe



 For the mackerel marinade
- 300 g brown miso
- 150 g Mirin (rice wine)
- 50 g sake
- 1 teaspoon mustard

Flambé the Mirin and the sake, mix and water down, if necessary.

For the mackerel fillets
- 3 mackerels (400 g) cut into fillets

Let marinate the mackerels for 2 hours, drain and set aside.

Onions with rose and vinegar 1-2-3

- 3 red onions
- 1 measure sugar or maple syrup
- 2 measures rice vinegar
- 3 measures verjuice
- rose water (1 cap for 200 ml vinegar)
- 3 juniper berries, 1 laurel leaf, 1 fresh dill flower

Method
Peel the onions, cut them into four parts and put the layers off. Let soak for 1 minute with a bit of coarse salt, rinse out and put into a big glass jar.
Perfume the vinegar with rose water, pour into a saucepan with the sugar and the verjuice, and heat to make syrup. Pour hot over the onion petals. Set aside for 10 days before use.

Assembly
Cook the mackerel fillets in foamy butter with the skin side down for 2 minutes, turn over, cook for 1 more minute and set aside. Serve with kabu turnip cut into petals, julienned onions and grapefruit segments.

Tags:


Mackerel Marinated Into Miso, Raw Turnip, Onion and Grapefruit

Astrance
Chef: Pascal Barbot
Country: Francia
City: 75016 París
Address: 4, Beethoven
(+33)0140508440


The Recipe



 For the mackerel marinade
- 300 g brown miso
- 150 g Mirin (rice wine)
- 50 g sake
- 1 teaspoon mustard

Flambé the Mirin and the sake, mix and water down, if necessary.

For the mackerel fillets
- 3 mackerels (400 g) cut into fillets

Let marinate the mackerels for 2 hours, drain and set aside.

Onions with rose and vinegar 1-2-3

- 3 red onions
- 1 measure sugar or maple syrup
- 2 measures rice vinegar
- 3 measures verjuice
- rose water (1 cap for 200 ml vinegar)
- 3 juniper berries, 1 laurel leaf, 1 fresh dill flower

Method
Peel the onions, cut them into four parts and put the layers off. Let soak for 1 minute with a bit of coarse salt, rinse out and put into a big glass jar.
Perfume the vinegar with rose water, pour into a saucepan with the sugar and the verjuice, and heat to make syrup. Pour hot over the onion petals. Set aside for 10 days before use.

Assembly
Cook the mackerel fillets in foamy butter with the skin side down for 2 minutes, turn over, cook for 1 more minute and set aside. Serve with kabu turnip cut into petals, julienned onions and grapefruit segments.

Tags:


7

Pochas o Potxas a la Navarra Miset


Pochas o Potxas a la Navarra Miset
CONSERVAS D. MARCO

Country: España
City: 31253 Miranda de Arga (Navarra)
Address: Avda. de la Dehesa, 41.
(+34)948737200
Price: Sobre 4 € en tienda de la lata de 780 g.


Un plato cocinado triunfador. Destaca, por una parte,  la calidad de las alubias, que se muestran enteras y  peladas, sin hollejo, imperceptible, a la vez que  cremosas, deshaciéndose en boca, siendo el sabor de la legumbre delicado. Se deja notar  el aderezo de pimientos  verdes y rojos,  tomate,  cebolla  y ajo,   muy conseguido, más aún  el caldo del propio guiso, mostrándose  correcto el chorizo y bastante más reseñable la panceta. Un conjunto ciertamente eficaz.



Recetas de platos de cuchara

Rafa García Santos nos facilita algunas recetas de platos de cuchara (15/01/12).

Si no visualiza el reproductor de audio pinche para descargar flash

 

Recetas de platos de cuchara


Ol Bröl

Ol Bröl
Da Vittorio
Chef: Enrico y Roberto Cerea
Country: Italia
City: 24060 Brusaporto
Address: Via Cantalupa
(+39) 035681024


The Recipe



 

Dishes Made With Products From Our Vegetable Garden

Grana whey (kind of Parmesan cheese from the Po Valley)
- 320 g grated Grana
- 800 g water
Infuse at 70° C for 2 hours
- 100 g XX
- 0,2 g Xantane
- 500 g bound whey
- 2,5 g soya
Boil

Earth
- 270 g breadcrumbs
- 3 g paprika
- 40 g extra virgin olive oil
- 200 g water
- Salt, pepper
- Malt
- Hazelnut dough
- Hazelnut oil
Mix and let dry. Grind and integrate the hazelnut dough and oil as well as the malt.

Vegetables
- Baby turnip
- Marinated late turnip (salt, thyme, mandarin juice, red vinegar, citrus peels)
- Finely sliced Decana pear
- Raw artichoke
- Puntarella (chicory) stuffed with olive and capers pâté
- Boiled baby carrot
- Sliced fennel with orange and chicken supreme
- Baked onions
- Radish
- Baked beets with chopped parsley stalks

 

Season the Vintage 2000 (black tea) with perfume of fresh earth.

Tags: