Queridos Ladies and Gentelmen,
We are MYSYBARITAS your Spanish Gourmet Food Store in Malaysia, Kuala Lumpur. As per your requests, today we have asked The Chef to share his recipes of our last Christmas Menu. This is what he is sharing with us:
Ceviche Cone
The Chef uses:
Butter fish 80 gr.
Scallop 80 gr.
Charlotte 80 gr.
Garlic 1 glove
Chili 1 pcs
Lime Juice 2 pcs
Mango 100 gr.
Fresh coriander
How magic is done:
Cut all the ingredients in small cubes, mix them carefully in a bowl and add the lime juice and olive oil. Season with salt and black pepper and let it stand for a few minutes. Fill the cones and finish decorating with cilantro.
Presa Carpaccio:
The Chef uses:
Iberico pork presa 500 gr.
Soya sauce 250 ML
Garlic 100 gr.
Ginger 100 gr.
Guindilla Spicy oil 20 gr.
Edamm Cheese 50 gr.
Rocket salad
Cherrry tomato gr.
How magic is done:
To marinate the meat, first seal the meat on all sides in a frying pan and let it cool. Put it in a vacuum bag with the soy, garlic and ginger. Cook it in water at 85 degrees for 15 minutes.
Slice the meat as thinly as possible and season it with the hot chili oil. Grate cheese and garnish with tomato and the rocket salad.
Parmentiere mash potato with Truflle and Crispy Iberico Ham:
The Chef uses:
Potato 1 kg
Butter 200 gr.
Quail egg 3 pcs.
Truffle paste 50 gr.
How magic is done:
In a pot with plenty of water, boil the potatoes without peeling, when they are cooked peel them without letting them cool and mash them together with the butter and a little salt.
To poach the eggs, in a pot add water, salt and white vinegar. When it boils, turn off the stove and add the eggs, leave them for about 30 seconds and they will be ready.
For the crispy Iberian ham, slice the ham very thinly and put it between two baking papers and put it in the oven for about 15 minutes at 200 degrees.
Chicken and Truffle Canelones:
The Chef uses:
Chicken breast 300 gr.
Chicken thigh 700 gr.
Onion 250 gr.
Garlic 50 gr.
Truffle paste 50 gr.
Canelon Pasta 1 pkt
Béchamel Sauce:
Butter 60 gr.
Flour 60 gr.
Full Cream milk 1 L
Nutmeg 3 gr.
Pesto Sauce:
Fresh Basil 1 pkt
Parmigiana Cheese 100 gr.
Pine nuts 50 gr.
How magic is done:
For the cannelloni filling, cut the onion and garlic and poach them in a pot. Then add the chicken pieces already cut and cook it for 20 minutes. Once ready, grind it with the blender and add the truffle and let it cool. You can cook the cannelloni pasta in the meantime.
For the béchamel sauce melt the butter, add the flour and little by little the hot milk until you get a thick sauce, season it with nutmeg, salt and pepper.
For the pesto sauce, blanch the basil leaves for 15 seconds and soak them in water and ice to keep their bright green color. In the blender add all the ingredients and blend for one minute.
Once you have everything, fill the cannelloni, cover them with béchamel sauce, and bake them in the oven for 25 minutes. To serve, decorate them with the pesto sauce.
Garden Lobster:
The Chef uses:
Lobster 1 pcs
Peas sprouts 50 gr.
Alioli Sauce 100 gr.
Potato Chips 50 gr.
How magic is done:
Cook the lobster in water and salt for 5 minutes, clean the tail and claws.
To make the allioli, put in the blender an egg and a garlic, emulsify with virgin olive oil until a suitable texture.
Decorate the dish using all the ingredients.
Beef Striploin with Yucca and Black olives pure:
The Chef uses:
Beef striploin 1 pcs
Yucca 500 gr.
Black olives 200 gr.
Garlic 1 glove
Thyme
How magic is done:
For the yucca, peel and cut it into strips. In a pot full of water boil it for 40 min. Once cooked in a pan full of oil we will fry it to give it a crunchy touch.
To make the black olive puree use a blender and mix all the ingredients until you get a smooth paste.
I hope you enjoyed the recipes!
Be First Class!