Joselito Ham, Olives, Salted Yoghurt and Hazelnuts

Jonnie Boer

Joselito Ham, Olives, Salted Yoghurt and Hazelnuts

Ir Ver video Receta
Ir Print Recipe
Ir Поделиться

For Hazelnut Puree:


CeleryRoot


Butter 


Salt


Cayenne Pepper


Lemon Juice


Hazelnut 660G


Celery root puree 700G


Milk 200G

-


For Salted Yoghurt:


Yoghurt


T Lime


Salt

For Black Olive Powder (olives in liquid):

 

1. RINSE THE OLIVES.
2. DRY THE OLIVES IN AN 80-DEGREE OVEN.
3. GRIND THE OLIVES TO A FINE POWDER.

-


For Hazelnut Puree:


Preparation of celery Root Puree:

 

1. PEEL THE CELERY ROOT AND DICE; VACUUM SEAL IN A VACUUM BAG.
2. STEAM THE CELERY ROOT FOR 1 HOUR AT 100 DEGREES.
3. WHEN DONE, DRAIN THE COOKING LIQUID.
4. BLEND THE CELERY ROOT WITH THE BUTTER IN THE THERMAL BLENDER TILL SMOOTH.
5. SEASON TO TASTE WITH SALT, CAYENNE PEPPER AND LEMON JUICE.

 


Preparation of Hazelnut Puree:

 

1. BLEND THE HAZELNUT INTO A PUREE IN THE THERMAL BLENDER AT 70 DEGREES.
2. ADD THE CELERY ROOT AND MILK, AND SEASON TO TASTE WITH SALT AND CAYENNE PEPPER.

-


For Salted Yoghurt:

 

1. SEASON THE YOGHURT TO TASTE WITH LIME AND SALT.

 

close
Email
close
close