瓶詰めサボイキャベツ、 ホセリートハム、ニンジンとマグノリアのジュース

Jonnie Boer

瓶詰めサボイキャベツ、 ホセリートハム、ニンジンとマグノリアのジュース

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For Joselito Presa:


Joselito Presa 


Vadouvan


Pcklejuice

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For Joselito Ham Cream:


Pure Joselito Ham 100G


Unsweetened Cream 160G


Pork Stock 50ML

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For Carrot and Magnolia Juice:


Carrot juice (organic) 2L


Ginger 200G


Magnolia flower 2 PIECES


Vinegar


Salt


Xantana (Xantan Gum)

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For Marinade:


Sweet-and-Sour Sauce 400ML


Water 100ML


Shallots


Red Pepper 


Ginger


LemonGrass


Carrots


Cayenne Pepper

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For Cabbage Marinade:


Savoy


Cabbage Marinade





For Joselito Presa: 

 

1. PICKLE THE JOSELITO PRESA FOR 24 HOURS IN THE PICKLE JUICE.
2. MARINATE THE JOSELITO PRESA WITH THE VADOUVAN AND BAKE UNTIL GOLDEN BROWN.
3. BAKE IN A 58-DEGREE OVEN UNTIL IT REACHES AN INTERNAL TEMPERATURE OF 80 DEGREES.
4. COOL AND DRAIN.
5. SLICE, COAT WITH OLIVE OIL, SPRINKLE WITH SALT AND PEPPER.

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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 Carrot and Magnolia Juice:

 

1. SOAK GINGER AND MAGNOLIA IN THE CARROT JUICE.
2. SEASON TO TASTE WITH VINEGAR AND SALT.
3. THICKEN JUICE WITH XANTANA.
4. ADD OIL TO TASTE FOR A DRIZZLING EFFECT.

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For Marinade:

1. CHOP THE SHALLOTS, RED PEPPER, GINGER, LEMONGRASS AND CARROTS FINELY.
2. COOK ALL THE INGREDIENTS TOGETHER AND LET IT STEEP.
3. STRAIN THE MIXTURE ONCE IT IS DONE TO TASTE.
4. COOKING TEMPERATURE: 10 MINUTES AT 58 DEGREES

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For Cabbage Marinade:

1. SEPARATE THE LEAVES.
2. VACUUM SEAL THE CABBAGE LEAVES AT LEAST 3 TIMES IN THE MARINADE UNTIL THEY ARE TRANSLUCENT.





 

 

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