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Beatriz Torija posted an update 3 weeks 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…
epohym107-6989b5, Mercedes Minaya Palacios and 5 others3 Comments- View more comments
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Mercedes Minaya Palacios posted an update 3 weeks 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 3 weeks 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 3 weeks 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 3 weeks 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 3 weeks 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 3 weeks 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 3 weeks ago
3 weeks ago (edited)
Coconut sweet potato. Another topping for the poke bowls. Too yummy!
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Judy Keegan posted an update 3 weeks 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 3 weeks 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 3 weeks ago
This is the pickled daikon with turmeric. Its delicious.
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Judy Keegan posted an update 3 weeks 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 3 weeks 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 3 weeks ago
3 weeks ago (edited)
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 3 weeks ago
First time making shrimp paella! I also made the broth!
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