Mini Brioche Buns Filled with Slow-Cooked Canarian Kid Goat Meat, Quince Paste Mayo, Crispy Shoestring Potatoes, and Aged Canarian Cheese by Tasting Spain
METHOD Mini brioche buns: Mix flour, salt, sugar, and yeast. Add 1 beaten egg and milk. Knead until combined, then slowly incorporate the cold butter. Knead until smooth and elastic (10–15 minutes). Let proof for 1 hour or until doubled in size. Divide into 8 portions, shape into small buns and place on a tray. […]
Crispy Canarian Pork Spring Rolls with Mojo Yogurt & Lettuce by Tasting Spain
METHOD Pork filling: Sauté the chopped onions in olive oil until very soft and lightly golden. Add the garlic and grated carrot; cook for 2–3 more minutes. Stir in the shredded pork and vinegar macho. Cook briefly to combine flavours. Season and let cool. Assembling the rolls: Place a sheet of filo pastry on your work […]
Lentil Stew with Pork Ribs, Goat Cheese & Gofio Crisp by Tasting Spain
METHOD Sauté base: Cook onion and garlic in olive oil until translucent Add smoked paprika and immediately pour in water or broth Cook ribs: Add pork ribs and simmer for 1 hour 25 minutes Remove ribs, shred meat, and set aside Add Vegetables & Lentils Incorporate lentils, pumpkin, sweet potato, and carrots Simmer for 20 […]
Lanzarote Tomato & Cheese with “Lágrima de Malvasía” Oil & Vinegar by Tasting Spain
METHOD Toast the bread until golden and crisp. Prepare the tomato mix: Slice fresh tomatoes Combine with tomato purée, sugar, basil, oregano, and a drizzle of “Lágrima” oil and vinegar Reserve the cheese and Janubio salt for final assembly Assemble Layer the tomato mixture over the toasted bread Add thin slices of semi-cured cheese Finish with […]
Sweet Potato “Ensaladilla” with Pickles and Tuna by Tasting Spain
METHOD Cook the sweet potato: Steam or roast the sweet potato with its skin on for approximately 45 minutes until tender. Prep the pickles and herbs: Finely chop all pickled ingredients (capers, pickles, olives, red onion). Boil and chop the eggs. Mince the chives and dill, and zest half a lemon. Make the dressing: Mix mayonnaise with mustard, lemon juice, […]
Aragón Lamb Croquettes with Smoked Mayonnaise
METHOD Prepare the Lamb Grill chops over vine shoots (for woody aroma) until lightly charred but rare inside. Vacuum-seal with milk; cook sous vide at 80°C for 12 hours. Strain and reserve milk; shred lamb meat finely. Make the béchamel In a pot, make a roux with olive oil and flour. Add shredded lamb, pepper, and tarragon; cook 2 mins. […]
Trout Tartare in Chickpea Tartlet with Borage Aioli by Tasting Spain
METHOD Chickpea tartlets: Mix dry ingredients in a bowl. Gradually whisk in ice water until combined. Add egg yolk; mix until smooth. Rest dough 30 mins chilled. Heat a metal tartlet mold in oil at 200°C (15 mins). Reduce to 168–172°C. Dip mold into batter, then submerge in oil to fry until crisp. Drain on […]
Glendalough Wild Rose Martini
RECIPE INFORMATION A martini featuring Glendalough Distillery Wild Rose Irish Gin. INGREDIENTS 60ml / 1.5oz of Glendalough Wild Rose Gin10ml /0.5oz of Dry Vermouth10ml / 0.5oz of St Germaine Liqueur TO SERVE A Nick & Nora cocktail glass. METHOD Pour the ingredients into a mixing glass over ice and stir well. Strain into a chilled martini glass Garnish […]
The Fercullen Fáilte
RECIPE INFORMATION A fruity and sweet whiskey tipple – perfect for summer mixing INGREDIENTS 6 – 8 Fresh Raspberries 50 ml Fercullen Falls Irish Whiskey 20 ml Lime Juice Dash Soda Water 20 ml Raspberry Liqueur 2 x Dashes Angostura Bitters Ice cubes TO SERVE 1 x Rocks Glass 1 x Muddler 1 x Cocktail […]
Matcha by London Essence
METHOD Build over block ice Garnish with Chocolate Matcha Truffle Perfect to pair with Chocolate Tart RECIPE INFORMATION Taste: Refreshing & Zesty INGREDIENTS 20 ml White Vermouth 5 ml Green Chartreuse 5 ml Premium Gin 5 ml Lime juice Top up with London Essence Spiced Ginger Beer MORE RECIPES Select…APERITIVOBAKINGDESSERTDINNER PARTYNIGHT INSNACK