Cauliflower, romanesco, kale and broccoli mole

Transcription

1 Cauliflower, romanesco, kale and broccoli mole Green mole 1 broccoli head 4 green asparagus 40g onion 1 clove garlic 50g pumpkin seed 50g fresh coriander 40ml olive oil 300ml water Spinach purée 100g spinach 15g green chill Cauliflower purée 100g Cauliflower 200 Cream! Salt Cabbage 100g Green cabbage 50g Pork fat 40g onion Fava beans 60g fava beans 1l water 30g Cauliflower crudité 1 cauliflower head Lime Green mole Bring the water to a boil in a pan over a medium heat. Meanwhile, dice the onion and broccoli into large chunks. Cut the tips off the asparagus and reserve them for garnish, then slice the rest of the asparagus into long strips. Toast the pumpkin seeds in a pan until they are lightly toasted but not brown and set aside. Place a medium-sized pot over a high heat and add the oil, then add the onion, the broccoli and the asparagus. Stir very quickly and add the boiling water. Let the vegetables cook for five minutes, then add the coriander and the pumpkin seeds. Cook for a further 2 minutes, then blend immediately, strain and allow to cool in an ice bath. Season to taste with salt. Spinach purée Clean and wash the spinach and bring the water and the salt to a boil in a pan over a medium heat. Plunge the spinach in the boiling water and cook for 5 minutes. Strain and blend with the chilli and season with salt to taste. Strain the spinach through a fine chinois and reserve in a pastry bag until required. Cauliflower purée Place the cauliflower and the cream into a pan and cook on a low heat until the cauliflower is soft. Once cooked, blend and season to taste, then strain through a fine chinois and reserve in a in a pastry bag until required. FOUR I 1

2 Cabbage Start by slicing the cabbage into strips. Then dice the onion and bring the water to a boil with the salt. Blanch the cabbage in the water for 5 minutes, then strain once cooked. In a pan, heat the pork fat until it starts to colour. Add the diced onion and stir until starts to colour. Add the cabbage and cook for a further 5 minutes, then season with salt and add a few drops of the lime juice. Fava beans Remove the fava beans from their pods, peeling their shells and any excess husk as you go. Bring the water to a boil and add the sea salt. Cook them until they are soft, then strain and cool in an ice bath before placing in the fridge until required. Cauliflower crudité Cut the cauliflower into very thin slices, then add some salt, olive oil and a few drops of lime juice. Heat the green mole and pour 56g in the middle of the plate. Place one spoon of cooked cabbage on top, followed by some of the fava beans. Arrange the asparagus on top of the green mole with the tips facing upwards. Place three dots of each purée around the dish, then finish with the cauliflower crudite and a few drops of olive oil. FOUR I 2

3 Baby corn with chicatana ant, coffee and costeño chile, aguachile with chia seeds, avocado and worm salt, blue corn tostadita with tuna fish, mixed chilli, radish and kale chicharron Baby Corn and chicatana ant mayonnaise Baby corn 4 Baby corn in husk (10 cm) chicatana ant mayonnaise 125g grapeseed oil 125g vegetable oil 1 egg 1 lime 125g hormiga chicatana ant Chile costeño Salt 1 Cafe ristretto Totomostle 10cm Wood stick for brochette Smoking pipe 1 pumpkin shell, deseeded, flesh removed and dried Aguachile with chia seeds 100g chia blanca 40g cucumber 50ml lime juice 10g green chili serrano 20g mint 20g basil 20g coriander 1 spring onion 200ml grapeseed oil Avocado 2 avocados 4 small mint leaves 4 coriander flowers 4 green chilies, sliced 4 borage leaves 4 chive flowers FOUR I 3

4 4 basil sprouts Worm salt Tostadita with tuna Tuna 100g yellow fin tuna Tostadita 200ml water 22g maseca flour 22g milled blue corn 1.5g salt 75ml grapeseed oil Guacamole 1 avocado 10g green chilli 10g coriander 10g onion 15g lime juice Pasilla chili mayonnaise 1 egg yolk 250ml grapeseed oil Lime juice Pasilla chili mix powder 100g yellow fin tuna Salt Guajillo chili oil 1 guajillo chili 50g grapeseed oil 10 chives 4 coriander 1 small radish 4 coriander leaves Chop the chives Radishes, thinly sliced Kale 4 green kale leaves 500g oil, for frying Chili powder 1 lime Baby corn Wash the baby corn husks and peel and remove the leaves. Put the leaves aside. In a comal, burn the corn by turning it over an open fire, turning it so it becomes equally coloured. Place the warm corn husks in a sealed container and allow them to steam cook in their own juices. Chicatana ant mayonnaise Clean the ants and remove the end part of the body. Set aside rest of the ant for another recipe. Toast the ants in a pan, then let them cool before chopping into small pieces. Make the base of the mayonnaise with the egg yolk and the oil. Season the mayonnaise with the lime juice, salt, grounded chile puya, the ant powder and the cold cafe ristretto. Remove the cooked corn form the container. Wrap one end with some of the reserved corn leaves and insert a wood stick to resemble a brochette. Plunge the corn into the ant mayonnaise and place them inside the dried pumpkin. Smoke them by setting a light to some of the totomostle and the smoking pipe. Serve immediately alongside the rest of the components. Aguachile with chia seeds Blend the cucumber with the chili, onions, basil leaves, mint and coriander. Strain through a chinois and add the lime juice, then season with salt. Add the chia seeds to the mixture and let it rest for one hour. Once the chia seeds have absorbed most of the liquid, shape into small patties and fry in in the grapeseed oil. Once fried, remove the excess of oil from each of the chia seed patties, place on a tray and cover with plasticlet it rest for an hour, then cut into circles using a 4.5cm cutter. Avocado Slice the avocado into 1mm thick chunks. Cut into a circular shape with a 4.5cm cutter, then brush olive oil and reserve. Place the circle of avocado on a plate, followed by the chia and another circle of avocado. Place the slices of chili in the middle and arrange the leaves and flowers around it. Finish with a sprinkling of worm salt. Tostadita with tuna Tuna Slice the tuna into small julienne, then form a dome with the strips and reserve in the fridge on a tray until required. Tostadita Mix all of the ingredients together, being sure that everything is well incorporated and there are no lumps. Heat an iron pan and place 14g of the mixture into the centre and cook until is light golden. Once cooked, remove it from the pan and let it cool over kitchen paper. Guacamole Peel the avocado and place it in a blender along with the rest of the ingredients, then pass through a chinois and keep in a pastry bag until required. Pasilla chili mayonnaise Start by whisking the egg yolk with some salt, then slowly add the oil. When the emulsion is done, add a dash of lime juice and some chilli powder, then keep in a pastry bag in the fridge until required. Guajillo chili oil Start by removing the stem from the chilli, then place in a pan with the oil on a very low heat. When the oil is warm, turn off the heat and allow it to infuse. Once infused, Blend well and strain through a fine chinois. Remove the tuna from the fridge and place in a bowl. Season with the salt, lime juice and guajillo oil. Place one of the tostaditas on a plate and top with one portion of the tuna. Place one drop of the guacamole onto the plate using the pastry bag alongside one drop of the chilli mayonnaise. Sprinkle some of the chopped chives over the mayonnaise. Arrange the slices of radish on top of the dish and garnish with the coriander leaves. Kale Wash and dry the kale leaf and peel the main stem. Heat the oil to 180C and deep-fry the kale leaves until they are crisp. Remove from the oil and remove the excess oil with the kitchen paper, then season with salt and chili powder. Cut the lime in four and remove the seeds. Serve the kale with a quart of lime. Arrange all three components of the dish according to the image. FOUR I 4

5 Roasted leek, bone marrow mayonnaise, escamoles Roasted leek 1 leek Mezquite wood charcoal Bone marrow 200g bone marrow Bone marrow mayonnaise 1 egg yolk 125g bone marrow fat 1 lime Escamoles 80g escamoles 40g onion 20g serrano chili 5g epazote 20g olive oil 8 slices serrano chilli 12 epazote sprouts Roasted leeks Light the charcoal and cover with a grill. Cut the green part off the leek and set aside a few of the leaves. Grill the leek until the last layer is slightly burnt, then remove from the heat and cover until the leeks have completely cooled down. Once cooled, peel away the burnt leaves and remove the ash with kitchen paper. Cut the leek in half from the root to the top, then cut them into 9cm long strips, keeping all of the parts attached. Place the leeks in a vacuum pack bag with 30g of bone marrow fat and a pinch of salt. Seal the bag and place in a hot water bath until the leeks are soft. When the leeks are cooked, remove the inner parts and set aside until required. Meanwhile, cut the reserved green part of the leek into 8 thin strips and blanch in boiling water for a few seconds, then cool in an ice bath. Colour the leek strips on a very hot pan for a few seconds, then remove and set aside. Bone marrow Place the bone marrow in the fridge in a bowl of cold water to soak. Change the water three times every 30 minutes. Once soaked, transfer the bone marrow to a pot over a low heat and cook until it melts. Then strain the fat and set aside until required. Bone marrow mayonnaise Whisk the egg yolk in a bowl with the salt and the bone marrow fat and start the emulsion. Ensure that the mixture is kept at room temperature throughout. Add some lime juice and set aside at room temperature. Escamoles Clean the escamoles, removing any flat varieties. Dice the onion and remove the seeds from the chill, then dice into very small pieces. Chiffonade the epazote leaves. Place a pan on the stove over a very low heat, then add the olive oil, onion and the chill. Add the escamoles last and cook on a very low heat before adding the epazote and seasoning with salt. The epazote are cooked when the colour changes from mild yellow to more white. Place some of the leek mixture and the bone marrow mayonnaise in the middle of the seared leek. Place the cooked escamoles on top and garnish with 2 slices of green chill and the epazote sprouts. FOUR I 5

6 Beer foam, wheat, apples, nuts Apple brunoise 1 pink lady 1 apple, granny smith 300ml American Pale Ale Apple and beer foam 325g apples 40ml water 40g sugar 325g beer 5 gelatine sheets 2 soda charges 1 isi canister Candied pecans 40g pecan nuts 40g sugar 20g water Tarragon oil 50g tarragon 100g grapeseed oil Wheat 100g wheat 300ml water Apple brunoise Cut the apples using a brunoise. Place the apple into a vacuum pack bag along with the beer and cook in a water bath until soft. Apple and beer foam Make a 1:1 syrup with the water and sugar. Hydrate the gelatin and place into the syrup. Blend the cooked apple and the beer and strain through a chinois. Add the syrup and the gelatin to the blended apple. Then fill the canister with the mixture and charge the canniter with two nitrous charges. Store in the fridge until required. Candied pecans Place all of the ingredients into a pot over a high heat and continue to cook until the nuts are coated in the caramelized sugar. Lower the heat and toast the nuts until they become light brown in colour. Then place them on a baking paper sheet and allow them cool before dicing them into small pieces and setting them aside until required. Tarragon oil Place the tarragon and the oil into a vacuum pack bag. Then transfer to a water bath heated to 65C and allow to infuse for 3 hours. Then remove from the water bath and chill in an ice bath. Once cool, strain and place in the refrigerator until required. Wheat Soak the wheat in water for 48 hours, changing the water after 24 hours. Once soaked, strain and rinse the wheat and cook on a medium heat for 15 minutes in the water. Once cooked, strain and keep cold in the refrigerator until required. Strain the apple brunoise. Season the wheat with the lime juice, salt and tarragon oil. Place the wheat in the middle of a plate. Add a few candied nuts and the apple brunoise. Create a dome of beer foam over the components with the isi canister and serve immediately. FOUR I 6