Rabbit kidneys with Joselito Chorizo and Epoisses Cheese

Jonnie Boer

Rabbit kidneys with Joselito Chorizo and Epoisses Cheese

Ir Ver video Receta

For Rabbit Kidneys:


Rabbit Kidneys

-


For Sour Potato Cooking Liquid:


'Pearl Ofdalfsen' Potatoes 500G


Clove Garlic, Peeled ½ Unit


Bay Leaf 1 unit


Salt


Water


Olive Oil


Caraway seeds 


White pepper juice 


Of 2 Limes


Shallots 2 units


Buttermilk

-


For Joselito Chorizo Cream:


Egg whites 90G


Yoghurt 80G


Lemon


Joselito Chorizo Oil 240G


Grapeseed Oil 60G


Pepper Oil


White Vinegar

-


For Epoisses:


Epoisses Cheese 750G


Apple Juice ½ L. Vegetal

35G


Agar 3G



For Rabbit Kidneys:

 

1. BAKE AND SEASON TO TASTE WITH SALT AND PEPPER.

-


For Sour Potato Cooking Liquid:

 

1. FRY THE SHALLOTS WITH THE GARLIC AND CARAWAY SEEDS IN THE BUTTER. ADD THE PEELED POTATOES, PEPPER, SALT AND WATER, AND COOK.
2. STRAIN USING A SIEVE AND SEASON TO TASTE WITH SOME LIME JUICE, OLIVE OIL, SALT AND BUTTERMILK.

-


For Joselito Chorizo Cream:

 

1. MIX THE EGG WHITES, YOGHURT, LEMON JUICE, SALT AND WHITE VINEGAR; ADD THE OIL USING A HAND BLENDER UNTIL IT REACHES THE DESIRED THICKNESS.
2. TO MAKE IT SPICY, ADD A DASH OF PEPPER OIL.

-


For Epoisses:

 

1. MELT THE EPOISSES SLIGHTLY IN AN OVEN AT 70°C OVER A COLANDER SO THAT YOU RETAIN ONLY THE MELTED INSIDE. POUR THE CHEESE INTO SEMICIRCLE- SHAPED MOULDS AND FREEZE HARD IN THE FREEZER.
2. HEAT THE APPLE JUICE WITH THE AGAR AND THEN ADD THE VEGETAL. STIR THE EPOISSE BALL THROUGH THE RESULTING JELLY USING A STIRRING STICK.
3. WARM TO MAXIMUM 65 DEGREES TO SERVE.

-


For Joselito Chorizo Oil:

 

1. WARM THE OIL WITH THE JOSELITO CHORIZO TO 40-50 DEGREES, LEAVE IT AT THAT TEMPERATURE FOR 2 HOURS.
2. REMOVE FROM THE HEAT AND LET IT REST OVERNIGHT.
3. WARM SLIGHTLY AND STRAIN.

 

 

 

close
Email
close
close