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Judy Keegan posted an update 4 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.
Eduart Stafa, Beatriz Torija and Mercedes Delgado de Miguel6 Comments- View more comments
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Judy Keegan posted an update 4 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 4 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 4 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 4 months ago
4 months ago (edited)
Coconut sweet potato. Another topping for the poke bowls. Too yummy!
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Judy Keegan posted an update 4 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 4 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 4 months ago
This is the pickled daikon with turmeric. Its delicious.
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Judy Keegan posted an update 4 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 4 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 4 months ago
4 months 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 4 months ago
First time making shrimp paella! I also made the broth!
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Beatriz Torija posted an update 4 months ago
Level:
Executive Chef
Costillas de cerdo al horno, lacadas y con cacahuetes
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Eva Pardos posted an update 4 months ago
Tarta Tatin, del curso “Técnicas de la pastelería francesa”, de Philippe Salomon.
La verdad es que he tenido algunos problemillas de ejecución, se me cortó la salsa de azúcar y mantequilla, pero le pregunté a la IA cómo recuperarla y… más o menos. En el horno se acabó de solucionar y al final estaba riquísima.
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Antonio Salvador Moreno Carretero posted an update 4 months ago
4 months ago (edited)
Level:
Sous Chef
Ideas para la próxima receta.
A veces, cuando uno sale del trabajo a las 12 de la noche, le apetece tomarse una cerveza y reflexionar cómo ha salido la jornada laboral Pero esta noche me he parado a pensar, cuando tenía la cerveza delante y esas aceitunas, por qué no ser la base de mi próximo plato. ¿Me dais ideas? Yo os dejo mi sugerencia,…
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