For the green sauce, cut onions in small cubes and mix them with parsley, olive oil, lemon juice, salt and pepper in a bowl. Add salt and pepper to taste and set aside. Fillet and clean silversides. Add salt and pepper to taste. Reserve. Dredge fish fillets in the flour. Dip fillets into barely stirred eggs. Finally, dredge fillets in the panko crumbs. Heat oil in a pan on medium heat. Fry fish. To serve, "draw" a line of green sauce and put fried silverside on top. Garnish with cherry tomatoes.
Clean sweetbreads. Remove the membrane (transparent tissue). Macerate sweetbreads in 500cc milk during 2 hours in the refrigerator. Then, heat 500 cc milk in a pot on medium heat, 1 liter vegetable broth, garlic, thyme, onion and laurel leaves. Add salt and pepper. Let it boil. Drain sweetbreads and transfer them to pot. Cook for 30 to 40 minutes. Strain the excess liquid. Heat oil in a pan on medium heat. Sear sweetbreads. Add lemon juice. Serve with a green salad.
Peel and clean prawn tails only, and set aside. For the bisque, heat butter on a pot on medium heat. Add vegetables (onions, carrots, celery, garlic and parsley) and cook for a few minutes. Place prawn carcasses on an oven dish and bake them for 20 minutes. When orange brown, remove them from oven. Add carcasses to the bisque. Mix well. Add a dash of white wine and the tomatoes. Simmer for at least 60 minutes on low heat. Mix all in a blender. Strain through a fine sieve. Put the bisque in a pan on a low heat. Add cold butter to homogenize. Add salt and pepper to taste. To serve, pour some bisque spoonfuls in the center of the plate, place previously sautéed prawns on it and garnish with watercress leaves.
Wash the vegetables. Slice the zucchini and the eggplant, add salt and pepper, and set aside. Cut peppers into sticks, add salt and pepper, and set aside. Peel the carrot and cut fine slices. Put carrot slices in a bowl with water and ice cubes. Refrigerate. Heat a dash of olive oil in a pan on medium heat, add vegetables (zucchini, eggplant, peppers and mushrooms) and sear them. To serve, use a deep dish. Put green leaves mix in the middle and grilled vegetables all around. Garnish with carrot slices. For the dressing, prepare a balsamic vinegar reduction: heat the balsamic vinegar in a pot on a medium heat for 30 minutes. Let cool and serve with the salad.
Put whole tomatoes in an oven dish with a dash of olive oil and a pinch of salt. Preheat the oven to 180ºC, and roast the tomatoes for 20 minutes at least. Add roasted tomatoes in a blender and blend along with basil until pureed. Then pour pureed tomatoes into a pot and cook on a medium heat. In a pan on a high heat, sear scallops. Serve soup in a bowl with scallops and bagel toasts in the center.
Fry onions, pepper and crushed garlic in a pan. Add oregano to taste. Add sliced sausages and cook until lightly golden. Add white wine and let alcohol evaporate. Set aside. In an oven dish, spread olive oil and place salmon fillets previously seasoned with salt and pepper. Wrap the mix, tomato slices and cheese slices with each fillet. Bake at a high temperature (200ºC) for 8 to 10 minutes or until the cheese melts. To serve, lay cancato on a bed of grilled potatoes. Garnish with green leaves.
Peel potatoes, carrots, onions and red bell pepper. Cut carrots and red bell pepper into sticks. Cut onions into very thin strips (julienne). Peel and dice garlic. Season fish fillets with salt, red bell pepper and thyme. In a pot, heat olive oil and cook onions, carrots and garlic for a few minutes. Add salt and pepper to taste. Simmer for 20 minutes. Add fish and carefully pour in white wine and fish stock. Simmer for 5 minutes and then add the peas. Shoestring potatoes: Slice potatoes with a mandolin fitted with the fine julienne blade. Fry the potatoes until they are brown and crispy. Serve in a bowl topped with shoestring potatoes.
Wash quinoa and cook it on a medium heat with enough water and a pinch of salt for 15 to 20 minutes. Once cooked, strain and set aside. Chop the onion. Heat butter in a pan on a medium heat; after a few minutes add and sauté onion until onion is clear. Add quinoa and fish stock. Cut red pepper into small dices and add them to the previous preparation along with a dash of cream. Mix well. Add goat cheese and parsley. Add salt to taste and set aside. Season the fish with salt and pepper. In a pan, heat olive oil and sear tuna. Cover tuna edges with ground cochayuyo. To serve, place the quinoa stew at the center of the plate and top with the tuna. Garnish with green leaves.
Cut vegetables into small irregular chunks. In a pot, heat butter on a medium heat, add vegetables and mix well. Add bay leaves and thyme. Add quails and sear them on both sides. Add a dash of Araucano and vegetable light stock and cook on a low heat for 20-30 minutes. Make an Araucano reduction in a pan on a medium heat. Cook for 2 minutes in order that quails acquire the Araucano flavor. Mash green peas into a purée. Serve the purée topped with quails.
Preheat oven to 180ºC. Cook pumpkin and ginger in the oven for 40 minutes. With a spoon, scrape out pumpkin pulp. In a bowl, put pumpkin pulp and season with thyme and a pinch of salt. Set aside. Cut fillet into 200-gram medallions. Add salt and pepper. In a pan, heat olive oil on a medium heat and sear beef medallions. Transfer beef filet to an oven dish and cook in the oven for 10-15 minutes. To serve, heat pumpkin purée and add a bit of butter. Add salt and pepper to taste. Serve some spoonfuls of purée at the center of the plate. Add honey-seared onions and top with beef filet.
Put ribs, molasses, salt and pepper in a vacuum-sealed bag. Seal the bag and marinate for at least 3 hours in the fridge. Then, cook in a pot with enough water at 60ºC for 3 hours. In a pot with water and salt, cook wheat berries for 20-30 minutes. Strain the water and set aside. In a pan, heat butter and add chopped onion. After a few seconds, add diced tomatoes, wheat berries and vegetable stock. Simmer for a few seconds and add more butter, goat cheese and parsley. Lay ribs on a bed of wheat berries and serve.
Peel and chop garlic and onions.
In a pan, heat olive oil and add garlic slices and diced (or grated) onions. Cook until golden brown. In another pot, heat fish stock. Add shredded crab to the onions and garlic. Add salt and pepper to taste.
After a few minutes, add rice and cook for 3-4 minutes and stir constantly so that does not stick to the bottom. Add white wine. Mix well and let alcohol evaporate for a few minutes.
Then carefully pour in the hot fish stock. Let stock evaporate slowly on a low-medium heat so that rice absorbs it.
Grate Parmesan cheese, add it to the previous mixture, stirring continuously into a creamy texture. Stuff peppers and grill in the oven. Put the risotto at the center of the plate. Top with the 3 stuffed pepper. Add squid ink. Serve.
In a pot, bring cream, half the sugar and the vanilla to boil. Cook on a very low heat.
Beat whites until stiff and add the rest of sugar. Pour meringue spoonfuls onto boiling cream mix. Once cooked (2 or 3 minute per spoonful), remove from heat.
In another bowl, mix yolks with corn starch previously diluted in a dash of cold milk.
Remove the cream from heat and add yolk mixture, stirring to prevent curdling. Simmer, stirring continuously into a slightly thick sauce. Let cool and refrigerate.
Serve on a bowl and sprinkle with cinnamon.
Bring the cream along with the sugar and basil to boil. Once boiled, cover and let stand for half an hour. Preheat oven to 100ºC. In a bowl, beat yolks with sugar and olive oil. Carefully pour in the milk. Then, fill bowls and cover them with heat-resistant foil film. Bake for an hour and a half. Once cold or slightly warm, sprinkle sugar on top and burn sugar with a kitchen blowtorch.
Melt chocolate in a bain-marie. Then, let it stand for a couple of seconds or it will solidify again. There are two options to make the ball: using a 15-cm balloon or a plastic sphere. Dip the balloon or sphere in the chocolate. Let it cool. Carefully remove the chocolate from the balloon or sphere. When chocolate spheres are ready, serve on a piece brownie topped with ice cream. Add the chocolate sphere. Garnish with berries and the rest of the chocolate.