sous vide
Meat-filled Baos with pineapple and jalapeños
Baos (steamed dumplings) 90g of butter 360g of whole milk 15g of dried yeast 720g of strong flour 70g of sugar 10g of salt 4g yeast […]
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Citrus fruit and mango cup
By using the vacuum for this recipe we manage to achieve more flavour and taste from the infusions. Also, as the temperature remains uniform and constant, […]
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Cuttlefish confit, stew “a lo pelayo” (cooked with onions) and cream of sopako bread
For the Cuttlefish 2 fresh medium cuttlefish 2 onions 500ml of 0.4 olive oil salt Cream of sopako bread 2 onions ¼ sopako bread 1l meat […]
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Marinated pancetta with potatoes and shallots
Ingredients: 1 slab of pancetta, approximately 300 g 1 tbsp chilli powder 2 tbsp traditional mustard 1 tbsp oregano 1 tbsp pink pepper 1 sprig of […]
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Apple nest
Ingredients: 2 apples 50 g butter 50 g sugar 20 g butter Kataifi pastry, to taste Icing sugar, to taste Custard to finish Instructions: Peel and […]
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Iberian pork cheeks in a oyster and smoked shinkinbushi sauce
Smoked shinkinbushi Ingredients: 2 kg of large fresh hard mushrooms. Instructions: Thinly slice the mushrooms using a 2 mm thickness mandolin and dry for 48 hours […]
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