Foods and Wines

Fabulous KAKI persiMon® recipes

ENSALADA DE CRUJIENTE DE KAKI persiMon®

INGREDIENTS FOR 4 PEOPLE:

  • 1 ea. frisée lettuce
  • 120g (4oz) mix artisanal lettuce
  • 2 ea. PersiMon® (cut into thin slices, dehydrate) 56 HRS 140°F CONVECTION OVEN
  • 1 ea. beetroot (COOK AND CUT INTO DICES)
  • ½ ea. pickled fennel bulb (CUT INTO THIN SLICES)
  • 30g (1oz) Valdeón cheese
  • 1 tbsp. toasted peanuts (280°F/8 MIN CONVECTION OVEN)
  • 30g (1oz) raspberries
  • 8 ea. micro red sorrel
  • 2 tbsp. Spanish E.V.O.O (EXTRA VIRGEN OLIVE OIL)
  • 1 tbsp. raspberry vinegar
  • Salt to taste

METHOD:

Gently mix all the ingredients. Place in a bowl salad. Leave some of the dehydrated persiMon® to garnish, ENJOY!

 

 

PINTXO DE KAKI persiMon® CON SALMOREJO

INGREDIENTS FOR 4 SPOONS

  • 1 kaki persiMon® (cut into sticks 3mm wideX2cm long)
  • 4 Cantabrian anchovies fillets
  • 4 piparras peppers (cut in half)
  • 4 bamboo skewers
  • 50 ml salmorejo Cordobes

METHOD

  • Take one Anchovy fillet, place it wide, put 8 persiMon® sticks on top of the anchovy fillet and roll it. Put aside and repeat the same operation with the remining fillets
  • Take one skewer and insert two pieces of the piparra peppers then insert the anchovy/persiMon® roll
  • Fill the base of the spoon with the salmorejo Cordobes then put the Pinxto on top
  • Drizzle with Spanish E.V.O Maldon salt and fine cut chives

SALMOREJO

  • 60 g (2 onces) ripe tomatoes
  • 2 ea. slices old bread
  • 1/2 ea. garlic clove
  • 1 tbsp. EVO (extra virgin olive oil)
  • 1 tsp. Jerez vinegar
  • Sea salt to taste

METHOD  

  • In a Vitamix (blender) mix the tomatoes, garlic, bread and the Jerez vinegar
  • Blend in high speed until you get a smooth mix without grumps
  • Add the E.V.O AL HILO (slowly) to get an emulsified tomato soup.
  • Pass through a fine mesh strainer and chill in the fridge

 

 

 

SECRETO IBÉRICO FROM THE LEGENDARY BLACK-FOOTED IBERICO PIGS OF SPAIN SERVED WITH WRINKLED BABY POTATOES MOJO CANARIO AND persiMon® CHUTNEY

 

  • 1 lb secreto iberico (pan seared and cut into 4 pieces).
  • 8 ea. baby carrots rainbow, (blanched and cut in half lengthwise).
  • 8 ea. green asparagus (pan seared).
  • 1 lb marble potatoes (cooked in a bath of water and salt for 15 min).
  • 2 oz mojo rojo Canario.
  • 1 cup kaki persimmon chutney.

In a serving plate, make a bed of the wrinkled potatoes soaked with the mojo rojo, the blanched carrots and the asparagus. Pan sear the secreto Iberico, both sides for about 2 min each, let it rest 5 min before to cut into bites pieces, and put on the vegetables. Top with the kaki persimmon chutney to finish.

FOR THE CHUTNEY:

  • 8 ea. kaki persimmon (cut into diced)
  • 200 g (1 cup) sugar
  • 250 ml (1 cup) Spanish Sherry vinegar
  • 1 lb white raisins
  • ¼ cup ginger (grated with micro plane)
  • 1 cup minced onions
  • ¼ cup mustards seeds
  • 1 tbsp. salt
  • ¼ cup minced garlic
  • 1 tbsp. spicy Spanish paprika

Combine everything (except the persiMon®) in a stainless-steel rondeau. Bring to a boil. Cover with a lead and put into the oven at 225°F in low fan until all the liquid has evaporated. (around 2 hours). Put the persiMon® into the mix and let it rest covered and at room temperature.

FOR THE MOJO ROJO:

  • 10 tbsp. white wine vinegar
  • 1 tsp smoked Spanish paprika
  • 3 ea. blanched garlic cloves (one-time, cold start)
  • 1 tsp cumin seed lightly toasted
  • 1 tsp dry oregano
  • 60 ml (1/4) cup grape seed oil
  • 60 ml (1/4) cup Spanish E.V.O (extra virgin olive oil)
  • Sea salt to taste

Put the ingredients in a blender and puree almost smooth. Remove and add olive oil in a bowl with a wooden spoon or a rubber spatula. Serve.

 

 

WHITE CHOCOLATE SPANISH BOMBA RICE PUDDING AND KAKI PERSIMON® SORBET

 

FOR THE RICE:

  • 500 g (1 lb) white chocolate
  • 1 cup heavy cream
  • 60 g (2 oz.) Butter (room temperature)
  • Make a ganache with the cream and the chocolate, add the butter. Reserve.
  • 250 g (1 ½ lb) Spanish rice BOMBA, blanched 1 time (cold start) and drained.
  • 3 L milk
  • 1 cup sugar
  • Cook the rice and milk together slowly, until the milk is absorbed. Add the sugar, and then fold in the cold white chocolate ganache.

FOR THE KAKI persiMon® SORBET:

  • 6 ea. persiMon®
  • 1 cup mineral water
  • 60 g (2 oz) dextrose
  • 175 g (6 oz sugar
  • ½ tsp sorbet stabilizer
  • Lemon juice from 1 piece
  • In a blender put the persiMon® and make a fine puree. Heat the water. Make a dry mix with the sugar and stabilizer. When the water reaches 45/50°C, pour in the dry mix and dextrose. Stir and bring up to 85°C. Leave to mature for 3 hours in the refrigerator. Add the syrup and lemon juice into the persiMon® pure. Blend well before placing in the ice-maker. Store at -18°C.

PLATING:

Place in a soup plate, 4 spoons of rice pudding, on top place a scoop of persiMon®, drizzle with a reduction of Spanish sweet Xerry wine. Enjoy,!

 

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