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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Executive Chef
Alberto Chicote at the restaurant.
Yesterday the popular chef and cooking show host Alberto Chicote stopped by the two restaurants my boss owns; too bad I was free. I’m a big fan of his.
Level:
Executive Chef
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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epohym107-6989b5, Judy Keegan and 2 others3 Comments- View more comments
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Judy Keegan posted an update 7 months 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 7 months 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 7 months 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 7 months 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 7 months ago
7 months ago (edited)
Coconut sweet potato. Another topping for the poke bowls. Too yummy!
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Judy Keegan posted an update 7 months 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 7 months ago
Pickled cucmber from the poke bowl course using the sushi rice seasoning. These will not last long.
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Judy Keegan posted an update 7 months ago
This is the pickled daikon with turmeric. Its delicious.
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Judy Keegan posted an update 7 months ago
Here’s a photo of the seasoned sushi rice ready for the poke bowl assembly.
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Judy Keegan posted an update 7 months ago
I finished the Poke Bowls course earlier in the week, so today I have been busily preparing some of the ingredients needed. I love the flavour of the sushi rice vinegar, its not overpowering but it has got a flavour hit that is better than anything I have tasted previously. Its an amazing seasoning that is used not only for seasoning the…
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Maloles Muñoz posted an update 7 months ago
7 months ago (edited)
Level:
Executive Chef
Sanguine Orange and Honey Cake
Today was my birthday and I felt like making a cake. It is not an elaborate cake like the ones I used to make (I still don’t feel up to it). Something simpler but especially tasty. The recipe is from Marcos Tuero @baroque.studios who very kindly passed it to me yesterday on Instagram.
I invite you to a little…
Level:
Executive Chef
Pastel de Naranja Sanguina y Miel
Hoy ha sido mi cumpleaños y me encontraba con ganas de hacer un pastel. No es una tarta elaborada como las que solía hacer ( aún no me encuentro con fuerzas para ello). Algo mas sencillo pero especialmente rico. La receta es de Marcos Tuero @baroque.studios que muy amable me la pasó ayer por Instagram.
Os…
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Mishara Davis posted an update 7 months ago
First time making shrimp paella! I also made the broth!
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Beatriz Torija posted an update 7 months ago
Level:
Executive Chef
Baked pork ribs, lacquered and with peanuts
Level:
Executive Chef
Costillas de cerdo al horno, lacadas y con cacahuetes
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Sónia Maria Rodrigues Quintela posted an update 7 months ago
Today was the day to make galette pies made with dough
Hoje foi dia de fazer empadas de galinha feitas com massa folhada
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