Joselito Cabezada, Apricot kernel Mustard, baked olives and Salted Lemon Yoghurt

Jonnie Boer

Joselito Cabezada, Apricot kernel Mustard, baked olives and Salted Lemon Yoghurt

Ir Ver video Receta

For brine:


Water 5L


Colorozo Salt 250G


Joselito Cabezada

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For Preparing the Joselito Cabezada:


Sunflower Oil 2L


Garlic ½ Unit


Thyme 2 Sprigs


Rosemary 2 Sprigs


Peppercorns 10UNITS


Coriander 10SEEDS

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For Pork Stock:


Celery Root 2units


Carrots 2 Units Leeks


2 ½ Units Garlic Bulb


1 Unit Salt 12G


Bottle Red wine ½ Unit


Noilly Prat ¼Unit


Bottle Madeira ½ Unit


Pork Shank 2,5KG Pork


Bones 5KG


Pork Scraps 10KG


Thyme ¼

Rosemary ¼


Bay Leaves 3 Units

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For Pork Glaze:


Pork Stock 1L


Butter 50G


Pork Fato 15G

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For Curry Oil:


Madras Curry Powder 40G


Smoked Bacon 250G


Oil 1 ½ L


Thyme 1 Bunch


Rosemary 1Bunch


Garlic 2Bulbs

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For Curried Croutons:


Tramezzino (white)


Curry Oil 1L

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For Apricot kernel mustard Cream:


Egg whites 100G


Yoghurt 100G


Apricot kernel oil 1DL


Sunflower Oil 3DL . Salt


Mustard Seed 20G


Lemon Juice



 

 



For Brine:

 

1. STIR THE SALT INTO THE WATER AND CURE THE JOSELITO CABEZADA FOR 1 DAY IN THIS BRINE.
2. REMOVE THE JOSELITO CABEZADA AND DRY OFF.

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For Preparing the Joselito Cabezada:

 

1. PLACE THE CURED JOSELITO CABEZADA IN THE OIL ALONG WITH THE HERBS, AND BAKE IN THE OVEN AT 85°C FOR AROUND 12 HOURS. WHEN READY, REMOVE THE JOSELITO CABEZADA FROM THE OIL AND LET IT JELL IN THE REFRIGERATOR.
2. PLACE THE JOSELITO CABEZADA IN THE OVEN FOR 10 MINUTES AT 160°C AND GLAZE THE JOSELITO CABEZADA ABOUT ONCE A MINUTE WITH THE PORK GLAZE. AT THE LAST MINUTE, COVER THE JOSELITO CABEZADA WITH THE CROUTONS AND GRATE FRESH LIME ON TOP.

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For Pork Stock:

 

1. CHOP THE VEGETABLES INTO SMALL PIECES AND BAKE LIGHTLY IN A PAN.
2. ADD THE RED WINE, MADEIRA, NOILLY PRAT AND SALT AND COOK UNTIL THE VEGETABLES REMAIN.
3. ROAST THE PORK SHANK, PORK BONES AND SCRAPS IN THE OVEN AT 200°C UNTIL BROWN.
4. HEAT IN A PAN WITH WATER, AND AS SOON AS IT COMES TO THE BOIL, SKIM THE FROTH OFF AND ADD THE COOKED VEGETABLES WITH THE HERBS. LET IT STEEP FOR 2 HOURS AT 90°C.
5. STRAIN AND COOK THE PORK STOCK UNTIL THE DESIRED THICKNESS.

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For Pork Glaze:

 

1. COOK THE PORK STOCK WITH THE BUTTER AND FAT UNTIL IT REACHES THE CONSISTENCY OF A GLAZE.

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For Curry Oil:

 

1. HEAT A SMALL AMOUNT OF OIL AND ADD THE CURRY. ADD THE REST OF THE INGREDIENTS TO THE PAN AND LET IT STAND FOR 3 HOURS AT 50°C.
2. THEN SET ASIDE FOR 24 HOURS. STRAIN THE OIL BEFORE USING.

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For Curried Croutons:

 

1. ROLL THE TRAMEZZINO OUT WITH A PASTA MACHINE AND CUT INTO SMALL CUBES.
2. FRY THE CUBES IN THE CURRY OIL AT 140°C.

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For salted lemon Yoghurt:

 

1. SEASON THE YOGHURT TO TASTE WITH SALTED LEMON RIND AND JUICE.

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For Apricot kernel Mustard Cream:

 

1. MIX THE EGG WHITES AND THE YOGHURT.
2. ADD THE SUNFLOWER OIL AND THEN THE APRICOT KERNEL OIL.
3. SEASON TO TASTE WITH SALT AND LEMON JUICE.
4. ADD THE MUSTARD SEED.

 

 

 

 

 

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