sous vide
Sous-vide tuna confit with pickles
Ingredients: 500 g seasonal tuna 2 pickled gherkins A piece of lemon peel in brine 20 g German-style pickle 10 g virgin olive oil 3 g […]
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Glazed beef gizzard with sherry
Ingredients: 1 beef gizzard 200 ml of dark beef stock 50 ml of oloroso sherry 50 g of shallots Preparation: To prepare this glazed beef gizzard, […]
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Mackerel preserve with herbs
Ingredients: 700 g of fresh mackerel 1 tablespoon of olive oil 3 cloves of garlic 1 sprig of thyme Lemon peel Peppercorns Jars for preserving Preparation: […]
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Sous-vide leeks with romesco sauce
Ingredients: 500 g of medium-sized leeks (2-3 cm thick) 2 ripe tomatoes 5 cloves of garlic 10 hazelnuts or almonds 25 ml of sherry vinegar 125 […]
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White asparagus, egg yolk and Piquillo pepper dressing
Ingredients: Fresh white asparagus 200 g of pasteurised egg yolk 50 g of Piquillo peppers 20 g of honey 10 g of sherry vinegar 5 g of […]
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Beef ‘Birria’
Ingredients: 1 kg of stewing beef in large pieces 4 plum tomatoes 150 g of onion 5 cloves of garlic 5 g of peppercorns 3 g […]
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