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Judy Keegan posted an update 7 hours ago
Masala Peanuts,
These smell and taste wonderful. Spicy but not hot(chilli), sweet and salty. Delicious.
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Judy Keegan posted an update 7 hours ago
This is the Dabeli Masala paste that is used within the course. The smell is incredible. It’s like nothing I have ever tried before. I cannot wait to use it where it is required.
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Judy Keegan posted an update 8 hours ago
Today I am making an Indian feast for my family using Angalina Chugani’s Indian party recipes from the course. This first one is a drink called Shikanji. It’s similar to a lime but it contains a little bit of salt some sugar, some cumin and some amchur powder. Quite refreshing..
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Antonio Salvador Moreno Carretero posted an update 8 hours ago
Level:
Stagier
Arroz para la familia.
Cuando podemos juntarnos la familia, lo más fácil, rápido y sabroso es marcarse un arroz, y bien bueno que me salió.
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Maloles Muñoz posted an update 9 hours ago
9 hours ago (edited)
Level:
Executive Chef
Huevo al Cubo Ahumado con Huevas de Salmón y Reducción de Pedro Ximénez
En realidad son unos huevos rellenos pero ayer quise darle un aire de fiesta por el día que era. A sí, que preparé los huevos cuadrados . Aquí podéis ver un video de cómo se hacen. Y si de paso me queréis seguir en Instagram, será estupendo😉
Así los hice:
Huevos cocidos,…
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Beatriz Torija posted an update 11 hours ago
Level:
Sous Chef
Pimientos del piquillo rellenos de morcilla, patata y huevo. Básicamente se trata de cocinar la morcillay mezclarla con patata frita y huevo, como si fuera para tortilla. Y con ello se rellenan los pimientos piquillos. Una vez montados y con la salsa, se les da dos minutos de horno. Perdonad que la foto no es muy buena… pero ya sabéis que hay…
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Mercedes Minaya Palacios posted an update 22 hours ago
Level:
Sous Chef
Crujiente de tapioca en forma de mariposa, emulsión de salmón y cochifrito
Esto es de Todo Pérez (Atrio)
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Antonio Salvador Moreno Carretero posted an update a day ago
Level:
Stagier
Alberto Chicote en el restaurante.
Ayer el popular cocinero y presentador de programas de cocina Alberto Chicote se pasó por los dos restaurantes que tiene mi jefe; lástima que yo libré. Soy muy fan de él.
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Judy Keegan posted an update a day ago
The finished salmon poke bowl. Below are all the components put together to make the poke bowl.
This is certainly my style of eating. I enjoying loading my fork with a little of different elements to see wich ones work the best. Every mouthful is different and delicious.
Sweet, salty, savoury, spicy, creamy, crunchy.
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Judy Keegan posted an update a day ago
The second last post for today, this is the ponzu sauce that the salmon is marinated in and which is also used in the the poke bowls. Another delicious sauce!
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Judy Keegan posted an update a day ago
Spicy mango sauce, a delicious fruity and spicy sauce for the poke bowls. This one would have to be my favourite so far. I can see myself using it for other purposes.
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Judy Keegan posted an update a day ago
Baked Miso tofu. Firm tofu marinated in a mixture of traditional Japanese flavours. A sensational addition to a vegetarian poke bowl.
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Judy Keegan posted an update a day ago
a day ago (edited)
Coconut sweet potato. Another topping for the poke bowls. Too yummy!
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Judy Keegan posted an update a day ago
Marinated salmon for the poke bowl.
Marinated in the ponzu sauce, spring onion, white onion and sesame seeds.
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Judy Keegan posted an update a day ago
Pickled cucmber from the poke bowl course using the sushi rice seasoning. These will not last long.
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