Mix the beef dices with the mustard, lemon zest, radish and a dash of olive oil; season with soy sauce and chives. Add salt and pepper to taste.
Place the tartare on a plate along with radish, lettuce, and toasts. Garnish with balsamic vinegar reduction and merkén oil.
Slice the potatoes into 1 cm rounds and boil them with salt; once cooked, drain the water, dry them and fry them. Add salt and pepper and set aside.
Peel the asparagus from top to bottom and fry them. Set aside.
Sear the filets in a pan on both sides with olive oil, salt, and pepper. Place in oven and cook for 8 to 10 minutes at 180ºC.
In a pan, mix the red wine reduction and the demi-glace sauce and set aside.
Serve as shown in the picture.
Mix all the ingredients, sieve, pour into a siphon, pressurize into a teacup, and serve!
Tear the bread into small chunks into a large mixing bowl and add the milk and the cream; squeeze the bread to make sure it's all broken up, wrap in foil and put the bowl in the fridge.
Chop the onion. In a saucepan, melt the butter for 2 minutes and add the onion. Mix with a wooden spoon, add salt and pepper.
Once the onion is cooked, add the crab meat, a dash of white wine and cook to evaporate the alcohol in the wine. Stir constantly and cook the crab meat for 5 minutes.
Add the soaked bread and the cream and stir constantly. Add the diced tomatoes, half of the cheese and remove from the stove. Season with cumin, thyme, and oregano.
Place the mix in the bowls and sprinkle with the rest of the cheese.
Preheat the oven to 220ºC and grill in the oven for 10 minutes.
Wash, peel and dice the potatoes.
Cook them in a little water with salt for 25 minutes. Check the potatoes with a fork to see if they are cooked and strain them.
Press the potatoes in a potato ricer in a large bowl, add the butter and stir. Add warm milk and blend with a mixer until creamy. Press the olives and add them to the mashed potatoes.
Dice the onion and pan-fry it in butter for 10 to 15 minutes. Add the wine, let it reduce, and then add the scallops. Cook for 3 minutes. Then press the scallops into a thin sauce. Refrigerate.
Place the seaweed on a plate or tray and cover with the salmon. Add salt and pepper.
Pan fry the salmon in butter and olive oil over a high heat for 6 minutes. Remove from the pan and cook it in the oven for 4 minutes at 180ºC.
Place the mashed potatoes at the center of the plate, top with the salmon and add the scallop sauce. Garnish with cherry tomatoes and serve.
Luche seaweed: Seaweed variety with frizzy leaves that looks like lettuce.
Put all the ingredients for the salsa in a bowl and season. Set aside.
For the flatbread, mix all ingredients into a dough, and knead the dough until smooth.
Cut dough into 4 thin rounds and bake for 10 minutes at 180ºC.
Marinate the scallops in a mix of orange zest, pepper, olive oil and salt. Mix well.
Place the flatbread at the center of a plate. Spread the salsa on the flatbread and top with scallops. Garnish with watercress leaves.
Remove excess fat from flank steak. Lay steak on work surface, fat side up. Season with oregano, cumin, salt, and pepper. Lay spinach leaves, carrots, and the eggs horizontally across the center of the steak. Roll up and tie steak at 2-inch intervals to secure.
Fill a pot with water and your choice of vegetables (onions, carrots, celery stick, etc.) and boil for 40 to 50 minutes. Remove from heat and let cool. Set aside.
Prepare a salsa with the tomato, onion, lemon juice, olive oil, salt and pepper (the green chili is optional) to serve with the roll.
Remove twine and slice the rested flank steak into individual rolls. Serve with the salsa and parsley oil.
Heat the olive oil and butter on medium heat. When hot, add the onions and mushrooms, stir to coat with the olive oil and butter, add a dash of white wine and cook for 10 minutes, approximately. Add the vegetable stock, salt and pepper. Bring to a simmer and cook for 15 more minutes. Remove from heat and set aside.
Purée the cooked mushrooms in a blender and then return to the pot. Cook on medium heat, whisk the cream into the soup. Adjust salt and pepper to taste.
Serve in a bowl, decorate with strips of fried oyster mushroom, and sprinkle chopped parsley and mushroom powder on top.
Wash the mussels well and put them in a pot with your choice of vegetables (onions, carrots, celery stick, etc.) and white wine. Bring to a simmer and cook for 5 minutes, approximately. Strain the mussels and set aside the broth.
To prepare the cannelloni, put the flour, the eggs, and the milk in a bowl. Season with merkén, salt, pepper and chopped parsley.
Heat a Teflon or nonstick pan, pour in about 3/4 ladle of batter. Tilt pan quickly to distribute batter evenly. Cook until edges begin to brown; then, carefully flip with a nonstick spatula or your hands. Cook very briefly, about 30 seconds. Remove crepes to a warm plate. Repeat, rebuttering pan lightly each time, until all the batter is used.
To make the cannelloni filling, sauté the onion in butter and some olive oil. Cook for 8 minutes, stirring constantly until the onion is translucent. In a bowl, combine the onion, mussels, cheese, and garlic. Season with salt, pepper, and merkén. Set aside and let cool.
Lay the cannelloni on a flat surface and place the mix in the middle. Roll and place the cannelloni in a baking dish. Sprinkle with cheese. Preheat oven to 180ºC and bake until the cheese is melted.
Heat a pan on medium heat, add olive oil and sear the hake on both sides. Preheat the oven to 180ºC and bake the hake for 8 to 12 minutes, approximately.
In a saucepan, bring the mussel broth to a boil, add butter, lemon juice, chives, and salt and simmer.
Chop one onion finely. Heat the olive oil in a pot on medium heat and then add the onion. Cook for a few minutes, stirring constantly to avoid burning. Add the white wine and let simmer at low heat for a couple of minutes. Add salt to taste, then the rice, and continue stirring for a few minutes. Slowly pour in the vegetable stock. Once the stock has evaporated, add some more stock and let simmer until the rice is fully cooked.
Remove the rice from heat, add the Parmesan cheese, stir in the butter, season to taste and reserve.
Place a frying pan over medium heat with some olive oil and a teaspoon of butter to sear the seasoned meat on both sides. Then place the meat in the oven at 200º C for 15 minutes.
For the presentation we will use a flat bowl. Place the risotto in the center and cover with the meat. Decorate with onions in red wine and finely chopped parsley.
Begin by making some caramel. Mix the sugar, the water and the orange peel in a saucepan and place over low heat. Once the mixture turns pale brown in color remove it from the heat and pour it into an oven dish.
In a bowl, add the milk, eggs and sugar to taste and mix well with a blender. Pour the mixture into the oven dish with the caramel and place in a preheated oven at 170º C for 40-45 minutes. Let cool and set aside.
Beat the heavy cream in a bowl until it increases in size and thick peaks begin to form. Add the cherimoya purée and mix well.
Moisten the gelatin sheets in lukewarm water for some minutes. Once they are soft and wet, filter all the liquid and dissolve the sheets in a bain marie. Add the dissolved gelatin to the cherimoya mixture. Mix thoroughly until the gelatin is fully integrated. Pour the mixture into a tall medium container and let cool for two hours.
For the presentation, use a deep dish. Alternate layers of custard and cherimoya mousse. Garnish with strawberries and mint leaves.
In a bowl mix the flour, squash purée, shortening and salt until obtaining a uniform dough. Place the dough on a working surface and roll it out with a rolling pin to a thickness of 1 cm. Cut disks with a tea cup or small bowl.
Heat the oil in a pan over medium heat. Wait until the oil is hot and deep fry the sopaipilla cakes. Once golden brown, place the cakes on a tray lined with absorbent paper.
In a medium pan, place the hard brown sugar, cinnamon and clove over low heat.
Once the sugar has dissolved, add the sopaipilla cakes to this syrup and leave to rest.
For the brown sugar mousse, beat the cream in a bowl until it increases in size. Add the dissolved brown sugar and mix gently.
Moisten the gelatin sheets in lukewarm water for some minutes. Once they are soft and wet, filter all the liquid and dissolve the sheets in a bain marie. Add the dissolved gelatin to the mixture. Mix thoroughly until the gelatin is fully integrated. Pour the mixture into a tall medium container and let cool for two hours.
For the presentation we will use a flat dish. Brush it with some squash purée and place the sopaipilla cakes in syrup and the brown sugar mousse. Garnish with mint leaves.
In a saucepan heat the water and the salt until the salt has dissolved completely. Add the flour slowly. Mix well until obtaining a consistent dough free of lumps.
Put the dough in a pastry bag with a medium star tip and make some dough strips. Heat a good amount of oil in a saucepan over medium heat and deep-fry the dough strips. Once golden brown, place them on absorbent paper.
Serve while hot, sprinkled with confectioner’s sugar.
Dissolve the chocolate in a bain marie. Add some cream and pour into a small bowl for a delicious chocolate dip.