receta

Pastrami sandwich

Brine Ingredients: 25 l water 50g sugar 20g curing salt (containing sodium nitrite) 100g salt 2 fresh bay leaves 6g black pepper 2 garlic cloves 1 […]

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Salad of marinated king prawns and pickles

Ingredients: Marinated king prawns 6 raw king prawns 25g dry white wine 10g soy sauce 5g fermented fish sauce Juice of half a grapefruit Juice of […]

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Cured sea bass, avocado cream and pickles

Ingredients: Cured sea bass 1 sea bass of approx. 500g 200g salt 200g sugar Phu Quoc island green pepper Ingredients: Avocado cream 2 avocados 1/2 spring […]

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Glazed beef shank

Ingredients for the shank: 1kg of beef shank 500g of water 25g of salt 80g of butter Ingredients for the vegetables and the purée: 6 Brussel […]

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Catalan crème brûlée of almond praline

The use of vacuum in this recipe results in a pasteurised product without problems. This is because this technique enables the temperature to be controlled throughout […]

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Salmon with ginger and lime oil

Salmon is one of the richest fish in omega-3 and protein and it is also one of the few that can be found in freshwater as […]

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Wild boar civet

The wild boar is an animal we have always been able to enjoy on our table. When working with vacuums, the aromas and flavours of the […]

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Partridge a la Toledana

Here we have one of the delicacies of our cuisine: the partridge. The partridge is a bird found throughout the peninsula that, in addition, is not […]

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