Tulip with Joselito Ham

Jonnie Boer

Tulip with Joselito Ham

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For Joselito Ham Cream:


Joselito Ham 100G.

 

Unsweetened Cream 160G.

 

Pork Stock 50ML.

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For Codium Oil:


Sunflower Oil.

 

Codium

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For Chicken Crisps:


Water 1L.

 

Tapioca Flour 300G.

 

Chicken skin 500G.

 

Salt 15G.

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For Codium Dressing:


Dashi 0,5L.

 

Kombucha 0,5L.

 

Spirulina Powder

 

Xantana (Xantan Gum) 

 

Codium Oil 0,5L



For Joselito Ham Cream:


1. Mix all the ingredients and place in the pacojet beaker. 

2. Freeze solid and pacotize 4 times (Refreeze after each time)

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For Dutch Shrimps:


1. Top and tail the shrimps.

2. Keep the flesh of the shrimp for preparing the dish.

3. Dry the heads and tails and fry them until crisp in the gastrovac. 

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For Codium Oil:

1. Vacuum pack the codium with sunflower oil and let it steep for 24 hours at 60 degrees. 

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For Chicken crisps:


Preparation:



1. Mix the water, Tapioca Flour and salt in the thermal blender and blend at 100 degrees until the mixture is clear.

2. Add the chicken skins and blend until smooth. 

Bake:



1. Divide into 6 heaps on a baking sheet and place another baking sheet on top. 

2. Bake in the oven at 160ºC with the convection fan set a 2.

3. If using a waffle iron, put on the highest setting and bake for +/- 4 minutes. 

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For Codium dressing:


Preparation:

 

1. Reduce the dashi and kombucha.

2. After it cools down, add the spirulina powder until you get a nice green colour. 

3. Thicken the mixture with Xantana.

 

Preparation of dressing: 

 

1. Mix equal parts of the algae mixture and codium oil; don't overstir.



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