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
No Loma by London Essence
METHOD Shake and pour over ice Garnish with Pink Grapefruit Zest RECIPE INFORMATION Taste: Sweet & Refreshing INGREDIENTS 50ml Pink Grapefruit juice 15ml Agave 15ml lime juice Top with London Essence Pink Grapefruit Soda MORE RECIPES Select…APERITIVOBAKINGDESSERTDINNER PARTYNIGHT INSNACK