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Aubergine Canjilón

Aubergine Canjilón

Tiempo de preparación1 hrTiempo de cocina15 minsTiempo total1 hr 15 mins
INGREDIENTS
 2 Almagro Aubergines
 2 roasted lamb tongues
 Olive oil
 4 all spice peppercorns
 4 Szechuan peppercorns
 4 black peppercorns
 Thyme
 Romero
 Salt
 1 Pedroñeras garlic clove
 50 g chanterelles
 50 g black chanterelles
 2 shallots
 ½ cayenne
 ½ of laurel
 1 pinch of paprika
 1 tablespoon of oil
 1 tablespoon sherry vinegar
 Salt
 Pepper
 1 ml of beef stock
 1 red bell paprika
 1 yellow bell pepper
 8 g de agar-agar
 ½ l sunflower oil
 2 ml aubergine dressing
 50 g mangetout
 150 g matured manchego cheese
 2 ml cream
 8 La Mancha saffron threads
 50 g glucose
 50 g isomalt sugar
 50 g asadillo manchego
 Some rosemary flowers to decorate
METHOD
1

Clean the lamb tongues and put them in an empty bag with a pinch of salt, szechuan peppercorns, black peppercorns, thyme, rosemary and garlic clove.

2

Seal the bag releasing all the air and cook for 20 hours at 67 °C. Leave to cool quickly and set aside.

3

Clean the mangetout and cut into strips. Boil in salted water for 2 minutes.

4

Rinse with ice water to stop them from cooking and leave them to marinate in the aubergine juice for 15 hours

5

Blend each pepper separately and boil for 2 minutes with 4gr of agar-agar. Season with salt, sugar and a few drops of sherry vinegar.

6

Add the mixture into a syringe. Drop by drop add the mixture into the container with previously chilled sunflower oil. A pepper caviar will start to form, drain the oil using a sieve and set aside.

7

Reduce cream on heat with the saffron threads until you get a sauce like texture with a nice saffron colour.

8

Grate the Manchego cheese and put in the oven between two Silpat non-stick silicone baking mats for 15 minutes at 160C. Remove from the oven and whilst the cheese is still hot place it in a mould, moulding it into a shape of your choice.

9

Dehydrate the asadillo in the oven and crush into a powder. Leave on a paper towel to eliminate any dampness.

10

In a pan, cook the isomalt sugar with the glucose, increase the temperature to 160 ° C. With a damp brush wet the edges of the pan to prevent the sugar from burning.

11

Let it cool until it reaches 80°C and add the powdered asadillo. Lay out a piece of baking paper coated with a little bit of sunflower oil. Using a whisk make some fine strands from the asadillo caramel.

12

Clean the mushrooms well.

13

In a frying pan brown the garlic and shallot with bay leaf, pepper and cayenne pepper and sauté the mushrooms.

14

Add the paprika, vinegar and some saffron strands. Wet the mushrooms with the meat stock and leave to marinate for 15 hours.

PRESENTATION
15

Cut out the inside of half an aubergine and stuff it with the julienne cut lamb tongue, mangetout and the pickled mushrooms.

16

Drop over the top the red and yellow pepper caviar.

17

Place the aubergine on top of the cheese crisp, pour over the saffron cream and place the sugar cobweb on top giving it some volume. Garnish with rosemary flowers.

Category

Ingredients

INGREDIENTS
 2 Almagro Aubergines
 2 roasted lamb tongues
 Olive oil
 4 all spice peppercorns
 4 Szechuan peppercorns
 4 black peppercorns
 Thyme
 Romero
 Salt
 1 Pedroñeras garlic clove
 50 g chanterelles
 50 g black chanterelles
 2 shallots
 ½ cayenne
 ½ of laurel
 1 pinch of paprika
 1 tablespoon of oil
 1 tablespoon sherry vinegar
 Salt
 Pepper
 1 ml of beef stock
 1 red bell paprika
 1 yellow bell pepper
 8 g de agar-agar
 ½ l sunflower oil
 2 ml aubergine dressing
 50 g mangetout
 150 g matured manchego cheese
 2 ml cream
 8 La Mancha saffron threads
 50 g glucose
 50 g isomalt sugar
 50 g asadillo manchego
 Some rosemary flowers to decorate

Directions

METHOD
1

Clean the lamb tongues and put them in an empty bag with a pinch of salt, szechuan peppercorns, black peppercorns, thyme, rosemary and garlic clove.

2

Seal the bag releasing all the air and cook for 20 hours at 67 °C. Leave to cool quickly and set aside.

3

Clean the mangetout and cut into strips. Boil in salted water for 2 minutes.

4

Rinse with ice water to stop them from cooking and leave them to marinate in the aubergine juice for 15 hours

5

Blend each pepper separately and boil for 2 minutes with 4gr of agar-agar. Season with salt, sugar and a few drops of sherry vinegar.

6

Add the mixture into a syringe. Drop by drop add the mixture into the container with previously chilled sunflower oil. A pepper caviar will start to form, drain the oil using a sieve and set aside.

7

Reduce cream on heat with the saffron threads until you get a sauce like texture with a nice saffron colour.

8

Grate the Manchego cheese and put in the oven between two Silpat non-stick silicone baking mats for 15 minutes at 160C. Remove from the oven and whilst the cheese is still hot place it in a mould, moulding it into a shape of your choice.

9

Dehydrate the asadillo in the oven and crush into a powder. Leave on a paper towel to eliminate any dampness.

10

In a pan, cook the isomalt sugar with the glucose, increase the temperature to 160 ° C. With a damp brush wet the edges of the pan to prevent the sugar from burning.

11

Let it cool until it reaches 80°C and add the powdered asadillo. Lay out a piece of baking paper coated with a little bit of sunflower oil. Using a whisk make some fine strands from the asadillo caramel.

12

Clean the mushrooms well.

13

In a frying pan brown the garlic and shallot with bay leaf, pepper and cayenne pepper and sauté the mushrooms.

14

Add the paprika, vinegar and some saffron strands. Wet the mushrooms with the meat stock and leave to marinate for 15 hours.

PRESENTATION
15

Cut out the inside of half an aubergine and stuff it with the julienne cut lamb tongue, mangetout and the pickled mushrooms.

16

Drop over the top the red and yellow pepper caviar.

17

Place the aubergine on top of the cheese crisp, pour over the saffron cream and place the sugar cobweb on top giving it some volume. Garnish with rosemary flowers.

Aubergine Canjilón
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