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Hazelnut Mazamora with marinated prey

Mª Ángeles García (second chef at La Malaje restaurant), just won first prize in the national cooking competition D’AOVE with his recipe from Mazamora

Ingredients

For the mazamora
125 g hazelnut cordon
70 g of country bread
200 ml of water
1 tablespoon vinegar
Sol
1 small clove of garlic
70 ml of extra virgin olive oil
For marinated Iberian prey
A piece of Iberian prey (approximately 600 g)
1 bay leaf
2 cloves garlic
Thyme
1/2 liter of extra virgin olive oil
150 ml of sherry vinegar
75 ml aromatic wine Gran Barquero
For the pear chutney
2 conference pears
100 ml of sherry vinegar
Peel and juice of one lemon
Peel and orange juice
100 g brown sugar
30 g grated fresh ginger
2 cloves garlic, mashed
3 cardamom seeds
Timut pepper
1 teaspoon Shichimi Togarashi
For the Tulip dough
50g white sugar
50 g egg white
50 g of flour
40 ml of extra virgin olive oil
About the rain of Amontilado
250 ml of amontilado
1 sheet and ½ gelatin
15 grams of sugar
For the buttery noodles
200 ml of mineral water
300 ml of extra virgin olive oil
50 grams of sugar
2 grams of gelan gum
8 gr. Eraser
Mint
Orange peel

Preparation

Hazelnut mazamora with marinated oloroso prey, pear chutney, amontilado granite, crispy tulip and EVOO noodles

For Mazamora

Perform this step about 12 hours before, approximately: in a container
add the hazelnuts, bread, garlic, salt, vinegar and water (with this
we manage to activate the dried fruits and ferment the whole to emphasize its
taste).
Later, using an American cup, crush the hazelnuts,
bread, garlic and the liquid left in the bowl (point 1). Like
Let’s grind, add a little water if necessary while
you get a smooth and not very thick cream.
Finally, pour olive oil, little by little, to emulsify.
Adjust the spice. Reserve in the refrigerator.

Marinated Iberian prey

In a pan, mark the prey over high heat until all sides are browned (
the center of the dam should be unfinished). Remove from heat and save.
In the same pan, add the butter, garlic and aromatic products.
Hold for a few minutes over medium heat so that the aromas release their own
aromas and then pour the vinegar and aromatic wine; with the last I
manages to emphasize the aroma of dried fruit and earth. Remove from heat.
Allow the marinade to warm for a few minutes and put the prey in it. I allow
stand 24h.

Krushov chutney

In a saucepan, add all the ingredients except the pears.
Put on medium heat.
Meanwhile, peel the pears and remove the core. Cut into wedges and remove
medium fiber with the help of lace.
Put the pears in a saucepan and, if necessary, add a little water
to cover. Cover with a lid and leave while the pears are
cooked.
Drain the pears and return the juice to the heat and reduce for a few
minutes.
Strain, remove from heat and allow to cool. Reserve.

Tulip table

Preheat the oven to 150 ºC
In a bowl, mix the egg whites, sugar and flour until you get a dough
homogeneous.
Later, gradually add the oil and emulsify.
Line a baking tray with parchment paper and spread a thin layer
from the dough and on top grate a little hazelnut. Bake at 150 ºC between 5-
10 minutes
Then remove the pan from the oven and wait for it to cool and
fresh. Book in a captured container.

Amontilado rain

Pour the amontilado and sugar into a saucepan. Put on the fire and wear
boiling.
After boiling, remove from the heat and add the gelatin sheets,
pre-hydrated and drained.
Pour the mixture into a bowl and freeze.

Butter noodles

Put the water, sugar and fillers in a saucepan, stir and carry
to boil. Remove from the heat and reduce the temperature to 60ºC.
After cooling again to 60 ºC, add the oil from
extra virgin olive emulsifier.
Distribute the mixture in a flat container (should be 1
mm). Allow to cool for about 5 minutes and cut into noodles. Book on
stud.

Slab contraction joints

Using a knife, cut not many slices of prey
thick. Reserve.
Cut the pears into cubes.
In a bowl mix the slices of prey, pears, a tablespoon of juice
lutenitsa, minced meat, mint, orange peel and a little olive oil
extra virgin.
Place the base of the mash in a deep dish. Position the sheets
loot and pears and season with the emulsion left in the bowl.
Remove the granite from the freezer and scrape and place with a spoon
a little on the plate.
Garnish with tulips and finish with butter noodles.

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