Surf & Turf Joselito

Jonnie Boer

Surf & Turf Joselito

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For Brine:


Water 5L


Colorozo Salt 250G


Joselito Presa

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For preparing the Joselito Presa:


Sunflower Oil 2L


Garlic ½ Unit


Thyme 2 Sprigs


Rosemary 2 Sprigs


Peppercorns 10 units


Coriander 10 Seeds

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For Pork Glaze:


Pork stock 1L


Butter 50G


Pork Fato 15G

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For Pork stock:


Celery Roots 2 units


Carrots 2 units 


Leeks 2 ½ units 


Garlic Bulb 1 unit


Salt 12G


Bottle red wine ½ unit


Noilly prat  ¼ unit


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 Marinade:


Smoked olive oil


2/3 parts Vinegar


1/3 Part sushi


Vinegar red wine


Vinegar Salt

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For Red Onions:


Small red onions

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For Mushroom Bouillon:


Root vegetable


Bouillon dried mushrooms


Salt


Vinegar

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For Tarragon Oil:


Sunflower Oil 1L


Tarragon 2 Bunches

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For Tarragon Cream:


Sunflower oil 1L


Tarragon 2 bunches


Egg whites 100G


Yoghurt 100G


Tarragon Oil 400ML


Lemon juice


Salt

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For Seaweed / Sesame Cream:


Egg whites 100G


Yoghurt 100G

 

Sunflower Oil 


Sesame oil 400ML


SeaWeed Pasta

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For Mushrooms:


Shumeji mushrooms


Aniseed mushrooms

For Brine:

 

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

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For preparing the Joselito Presa:

 

1. PLACE THE CURED JOSELITO PRESA IN THE OIL ALONG WITH THE HERBS, AND BAKE IN THE OVEN AT 85°C FOR AROUND 12 HOURS. REMOVE THE JOSELITO PRESA FROM THE OIL AND LET IT JELL IN THE REFRIGERATOR.
2. PLACE THE JOSELITO PRESA IN THE OVEN FOR 10 MINUTES AT 160°C AND GLAZE ABOUT ONCE A MINUTE WITH THE PORK GLAZE.

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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 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 Marinade:

 

1. COMBINE ALL THE INGREDIENTS.

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For Red Onions:

 

1. PEEL THE ONIONS.
2. COOK THE ONIONS IN THE MARINADE FOR 3.5 HOURS AT 60 DEGREES.
3. CUT INTO RINGS.
4. SEASON TO TASTE WITH SALT AND PEPPER

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For Mushroom Bouillon:

 

1. HEAT THE ROOT VEGETABLE BOUILLON.
2. LET THE MUSHROOMS STEEP WITH THE CELERY ROOT.
3. STRAIN.
4. SEASON TO TASTE AND THICKEN SLIGHTLY WITH XANTANA (XANTAN GUM).

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For Tarragon Oil:

 

1. BLEND THE TARRAGON AND THE OIL IN THE THERMAL BLENDER.
2. THEN STRAIN USING A NYLON SIEVE.

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For Tarragon Cream:


Preparation of the oil:

 

1. BLEND THE TARRAGON AND THE OIL IN THE THERMAL BLENDE.
2. THEN STRAIN USING A NYLON SIEVE. 


Preparation of the Cream:

 

1. MIX THE EGG WHITES AND YOGHURT, STIR IN THE TARRAGON OIL UNTIL IT IS NICE AND CREAMY.
2. SEASON TO TASTE WITH LEMON JUICE AND SALT.

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For Seaweed / Sesame Cream:

 

1. MIX THE EGG WHITES, YOGHURT AND SEAWEED PASTA.
2. ADD THE SUNFLOWER OIL AND SESAME OIL TO THE MIXTURE UNTIL IT IS NICE AND CREAMY.

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For Mushrooms:

 

1. HEAT THE SWEET-AND-SOUR SAUCE AND POUR OVER THE MUSHROOMS.

 

 

 

 

 

 

 

 

 

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