Pluma Joselito with roast tomato pickle and mozzarella and tomato
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For the tomato pickle
150 g of tomato concentrate
1.5 g of salt
1.5 g of fennel seeds
30 g of fino olive oil
5 g of freshly crushed tarragon
fresh cayenne pepper
1/2 g dried oregano
35 g of vegetable stock
2 g of Dulcita sugar
2 g of soy sauce
A pinch of Sarawak black pepper
For the pluma Joselito
360 g of pluma Joselito
70 g of tomato pickle
20 g of fino olive oil
For the creamed potatoes
280 g of white potatoes, peeled and cut into 2 cm cubes
65 g of cream
60 g of milk
100 g of boiling vegetable stock
15 g of extra virgin olive oil
4 g of salt
2 g of unrefined cane sugar
1 g of soy sauce
Crushed fennel seeds
-
For the tomato pickle
150 g of tomato concentrate
1.5 g of salt
1.5 g of fennel seeds
30 g of fino olive oil
5 g of freshly crushed tarragon
fresh cayenne pepper
1/2 g dried oregano
35 g of vegetable stock
2 g of Dulcita sugar
2 g of soy sauce
A pinch of Sarawak black pepper
For the pluma Joselito
360 g of pluma Joselito
70 g of tomato pickle
20 g of fino olive oil
For the creamed potatoes
280 g of white potatoes, peeled and cut into 2 cm cubes
65 g of cream
60 g of milk
100 g of boiling vegetable stock
15 g of extra virgin olive oil
4 g of salt
2 g of unrefined cane sugar
1 g of soy sauce
Crushed fennel seeds
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Pluma Joselito with roast tomato pickle and mozzarella and tomato
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For the pluma Joselito
Coat the meat with the pickle and the oil and cook away from the flame for the first few minutes, then, directly over the heat for a total of 45 minutes.
Finally, cut the meat, salt and add a small amount of diluted pickle with a small amount of vegetable stock, fino olive oil and Sarawak pepper.
For the creamed potatoes
Empty the potatoes into a saucepan of cold water and boil without adding salt. Mix them using the Thermomix at 60ºC and add the milk, the cream, the soy sauce and the sugar. Add the oil and mix in the boiling stock.
Para el puré elástico
Heat the creamed potatoes and decorate with drained mozzarella, made from cow's milk, heated in the microwave. Add the crushed fennel seeds and freshly diced pepper.
For the presentation
Serve the meat by garnishing it with a little elastic puree. Decorate with fresh small leaves of basil and serve immediately .
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-
For the pluma Joselito
Coat the meat with the pickle and the oil and cook away from the flame for the first few minutes, then, directly over the heat for a total of 45 minutes.
Finally, cut the meat, salt and add a small amount of diluted pickle with a small amount of vegetable stock, fino olive oil and Sarawak pepper.
For the creamed potatoes
Empty the potatoes into a saucepan of cold water and boil without adding salt. Mix them using the Thermomix at 60ºC and add the milk, the cream, the soy sauce and the sugar. Add the oil and mix in the boiling stock.
Para el puré elástico
Heat the creamed potatoes and decorate with drained mozzarella, made from cow's milk, heated in the microwave. Add the crushed fennel seeds and freshly diced pepper.
For the presentation
Serve the meat by garnishing it with a little elastic puree. Decorate with fresh small leaves of basil and serve immediately .
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