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Asparagus conservation
Picture: Beire.com The following question has been received in our “Ask our chef” section: “Good morning, I have a question about conserving asparagus. Now is the […]
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How to pasteurise milk
Picture: albahacaycanela – Liliana Fuchs Our corporative chef received the following question has been received:“I have a sous vide and I would like to know how […]
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Marinated pancetta with potatoes and shallots
Ingredients: 1 slab of pancetta, approximately 300 g 1 tbsp chilli powder 2 tbsp traditional mustard 1 tbsp oregano 1 tbsp pink pepper 1 sprig of […]
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Apple nest
Ingredients: 2 apples 50 g butter 50 g sugar 20 g butter Kataifi pastry, to taste Icing sugar, to taste Custard to finish Instructions: Peel and […]
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Iberian pork cheeks in a oyster and smoked shinkinbushi sauce
Smoked shinkinbushi Ingredients: 2 kg of large fresh hard mushrooms. Instructions: Thinly slice the mushrooms using a 2 mm thickness mandolin and dry for 48 hours […]
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Salmon marinated in maple syrup
Ingredients: One salmon loin of approximately 150 g, around 2.5 cm thick Salt Pepper 1 sprig of dill 25 g maple syrup 1 potato 1 small […]
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