Sous Vide Flank Steak by Miele
METHOD For the flank steak Season the flank steak with salt and pepper, place in a vacuum bag and in the Miele sous vide vacuum drawer. Vaccum pack on setting 3. Place the flank steak in a steam oven and steam on 54°C for 4 hours. For the yoghurt flatbreads Sieve together the dry […]
Volcanic Jameo: Canarian Pork Belly Bun By Chef Yeary Gil OF Tasting Spain
METHOD For the bun: Mix all the ingredients with a blender, let the mixture rest for at least an hour. Preheat a muffin tin to 180 degrees with a small amount of oil. Fill the molds halfway and bake for 30 minutes. For the stuffing: Cook all the ingredients for an hour and a half. […]
Plankton Brioche, filled with a smoked tartar of La Santa’s Scarlet Shrimp by Chef Nauzet Betancort of Tasting Spain
METHOD In the bowl of a kitchen mixer, mix the milk and dashi with the lactose until it dissolves. Add the eggs one by one. Incorporate the flour mixed with sugar, plankton, and crumbled yeast. Work at medium speed until obtaining an elastic dough that detaches from the bowl’s walls.Add room temperature butter in three […]
JAPANESE FRIED NIGIRI WITH SALMON MARINATED WITH GIN TONIC & SPICY MAYONNAISE BY CHEF RAMÓN ACCENSI OF TASTING SPAIN
METHOD Take the cow fillet and clean it of nerves and fats so that only the lean part remains. Use the amount needed and chop it into very small “brunoises” and set aside. In a metal bowl, put a raw egg yolk, a dash of olive oil, the mustards, a few drops of brandy, and […]
Japanese Fried Nigiri with Salmon Marinated with Gin Tonic & Spicy Mayonnaise by Chef Ramón Accensi of Tasting Spain
METHOD For the sushi rice: Rinse the rice under water for 15 minutes using a colander to remove all the starch. Cook it according to the brand’s instructions and spread it on a bamboo tray, previously mixed with the sushi vinegar. Fan it to cool it evenly. Once cool, place it in a rectangular metal […]
Fried Potato Mille-feuille with Canarian Chorizo & Pork Shoulder by Chef Alejandro Mederos of Tasting Spain
METHOD We cut the potatoes very thin with a mandolin, arrange the potatoes on a baking tray forming layers, until reaching the desired height. We bake at 160 degrees for 2 hours. And we reserve in the cold. We mark the pork shoulder on the grill, on the other hand we will make the marinade […]
Canarian Pork Sandwich by Chef Alejandro Mederos of Tasting Spain
METHOD We cut the pork and put it in vacuum bags. We cook it at 100 degrees for 6 hours. We take it out of the bag, shred it and season it with soy and cane honey. Let it cool. We make an aioli with mayonnaise, garlic, and cilantro and set it aside. The red […]
Canarian tomatoes, with fermented tomato dressing, green peppers ajoblanco, avocado and lime mayo by Chef Willy Ramirez of Tasting Spain
METHOD For the marinade of the tomatoes, we are going to ferment some of them for a week and keep the water. Then we mix the water with Macho vinegar, olive oil, basil and lime. For the pepper almond soup (ajoblanco), we fried the green peppers and take the seeds out. Then we mixed it […]
Grilled beetroot covered on salt, beetroot demiglace and Canarian cream cheese by Chef Willy Ramirez of Tasting Spain
METHOD To cook the beetroot, we are going to cover it with salt and cook it in the oven at 180° for 1hour. After that we proceed to peel them and set aside. For the sauce we put in big pot 2kgs of onions, 2kgs of carrots, 2kgs of leeks and 2kgs of chickpeas. We […]
G.O.A.T. (Greatest of all time) SCOTCH EGG (HUEVON DE CABRA) by Chef Niall Wallis of Tasting Spain
METHOD PREPARATION Remove the skin and almonds from the black pudding Mix the remaining sweet black pudding with the goat mince and season with the spices andherbs. Chill the mix in the fridge while we continue. In a small pot boil water and add the quail’s eggs for 3 minutes. Then remove the eggs and […]
