Joselito Cabezada with fermented cauliflower hearts, nutmeg and currants

For Brine:

 

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

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For preparing the Joselito Cabezada:

 

1. STIR THE SALT INTO THE WATER AND CURE THE JOSELITO CABEZADA FOR 1 DAY IN THIS BRINE. REMOVE THE JOSELITO CABEZADA AND DRY OFF.
2. PLACE THE CURED JOSELITO CABEZADA IN THE OIL ALONG WITH THE HERBS, AND BAKE IN THE OVEN AT 85°C FOR AROUND 12 HOURS. WHEN READY, REMOVE THE JOSELITO CABEZADA FROM THE OIL AND LET IT JELL IN THE REFRIGERATOR.
3. SPLIT INTO PORTIONS AND THEN BAKE UNTIL CRISP.

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For Cauliflower:

 

1. FERMENT THE CAULIFLOWER HEART IN CABBAGE JUICE FOR AT  LEAST 3 DAYS.

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For fermented cabbage juice cream:

Preparation of the Jelly:

 

1. HEAT THE CABBAGE JUICE AND SOUR SALT, THEN ADD THE AGAR, STIRRING CONSTANTLY; COOK THROUGH AND LET COOL.
2. AFTER THE MIXTURE HAS SET, BLEND IN THE THERMAL BLENDER UNTIL SMOOTH.

 

Preparation of the cream:

 

1. MIX THE EGG WHITES AND THE YOGHURT.
2. ADD THE SUNFLOWER OIL TO THE MIXTURE UNTIL IT IS NICE AND CREAMY.
3. SEASON THE CREAM TO TASTE WITH CABBAGE JELLY, SALT AND LEMON JUICE.

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For fermented cabbage juice:

 

1. JUICE THE CHINESE CABBAGE WITH THE JUICE EXTRACTOR .
2. CHOP ALL THE INGREDIENTS FINELY AND MIX IN A LARGE POT.
3. STORE THE POT AT 30 TO 35 DEGREES.
4. THE MIXTURE WILL BE READY WHEN IT REACHES A PH OF BETWEEN 2 AND 3.
5. STRAIN THE MIXTURE AND THEN BRING TO THE BOIL AND STRAIN THROUGH A CHEESECLOTH.

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For Curry Dressing:

 

1. HEAT THE SAMBAL, THEN ADD SWEET- AND-SOUR SAUCE UNTIL IT REACHES THE DESIRED THICKNESS; ADD HERBS AND PX CURRANTS.

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For Nutmeg Foam:

 

1. COOK BOUILLON, BUTTER AND CREAM AND SEASON TO TASTE WITH GRATED NUTMEG. ADD THE AGAR AND COOK FOR 1 MINUTE.
2. THEN DISSOLVE THE GELATINE IN THE MIXTURE.

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For Cep Powder:

 

1. DRY THE CEPS AND BLEND INTO A FINE  POWDER.