Mazamora hazelnut with marinated prey – 55000 Recipes. Passion for food



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

  1. 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).
  2. 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.
  3. Finally, pour olive oil, little by little, to emulsify.
    Adjust the spice. Reserve in the refrigerator.

Marinated Iberian prey

  1. 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.
  2. 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.
  3. Allow the marinade to warm for a few minutes and put the prey in it. I allow
    stand 24h.

Krushov chutney

  1. In a saucepan, add all the ingredients except the pears.
    Put on medium heat.
  2. Meanwhile, peel the pears and remove the core. Cut into wedges and remove
    medium fiber with the help of lace.
  3. 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.
  4. Drain the pears and return the juice to the heat and reduce for a few
    minutes.
  5. Strain, remove from heat and allow to cool. Reserve.

Tulip table

  1. Preheat the oven to 150 ºC
  2. In a bowl, mix the egg whites, sugar and flour until you get a dough
    homogeneous.
  3. Later, gradually add the oil and emulsify.
  4. 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
  5. Then remove the pan from the oven and wait for it to cool and
    fresh. Book in a captured container.

Amontilado rain

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

Butter noodles

  1. Put the water, sugar and fillers in a saucepan, stir and carry
    to boil. Remove from the heat and reduce the temperature to 60ºC.
  2. After cooling again to 60 ºC, add the oil from
    extra virgin olive emulsifier.
  3. 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

  1. Using a knife, cut not many slices of prey
    thick. Reserve.
  2. Cut the pears into cubes.
  3. 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.
  4. 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.
  5. Remove the granite from the freezer and scrape and place with a spoon
    a little on the plate.
  6. Garnish with tulips and finish with butter noodles.

Now is your time.
David from 55000 Recipes

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