FOR 1 PERSON
Difficulty: Easy
Preparation: 20min
For the ginger oil…
Confit 75gr of sliced ginger in 100ml of neutral oil –sunflower oil or soft olive oil- at 65-70ºC during 3 hours. Cool down during 12 hours and strain.
For the mustard and ginger sauce…
Mix 1 tablespoon of mustard seeds and the juice of ½ lemon in a frying pan. Dissolve and add 100ml of ginger oil. Add one tablespoon of single cream and boil down.
For the scallop skewer…
Brown the scallops in the grill. Serve in a deep dish, pour the sauce on the top and decorate with a previously blanched pack choi leaf.
FOR 2 PERSONS Difficulty: Medium Tiempo de Preparación: 120min INGREDIENTS 1 Pigeon ¼ pumpkin Honey Olive Oil Salt Pepper Aromatic Herbs PREPARATION For the mashed pumpkins… Cut the pumpkin in two halves, paint with honey and bake during 120 minutes at 160°C. Remove the pulp, add plenty of olive oil –or butter- to taste
Difficulty: Medium Preparation: 1 hour Cooking: 8 – 12min INGREDIENTS 2 duck magrets of about 350 or 400 gr each 3 shallots 2 tbsp of oil 2 tbsp of honey Salt Pepper For the sauce 8 tbsp of soy sauce 2 tbsp of balsamic vinegar PREPARATION Remove the skin from the duck magrets. To
FOR 4 PEOPLE Difficulty: Easy Preparation: 40 min Cooking: 45 min INGREDIENTS 400 g of rice 1 liter of fish broth 600 g of squids 1 onion Olive oil Squid ink 150 g parmesan cheese Butter Some basil leaves Salt Pepper PREPARATION Prepare the squid… Wash the squids with cold water. Remove in all
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