Recipes

These recipes are taken from Leng-d'Or’s 50th anniversary book.

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Ingredients (for 4 people)

Red curry paste

- 200 g. coconut oil
- 28 g. coriander
- 24 g. white peppercorns
- 12 g. cumin
- 60 uds. Ibarra chilies
- 120 g. de lemongrass
- 300 g. shallots
- 12 g. garlic
- 20 g. kaffir lime leaves
- 2 l. chicken stock
- 30 g. La Vera paprika
- 25 g. tomato powder
- 100 g. palm sugar
- 1 l. coconut milk

Toasted breadcrumbs

- 260 g. flour
- 100 g. sugar
- 180 g. beurre noisette
- 480 g. eggs
- 18 g. Madras curry powder

Other ingredients

- Fresh hake from Celeiro
- Fresh tender walnuts
- Small Thai basil leaves
- Powdered coconut milk
- Tomato powder
- Periquita chicken egg yolks
- Leng-d'Or Quinoa Chips

Directions

1. Soak the chilies in water. Grind the spices into a powder (paprika, cumin and coriander). In a Thermomix, make a paste with the spice powder and the remainder of the ingredients.

For every 500 g. of this paste, add 150 g. of coconut oil to a frying pan and fry the paste. Place in a casserole dish, pour stock overtop, add La Vera paprika, tomato powder, palm sugar and coconut milk to taste.

Cook for two hours on low heat.

2. Mix all the ingredients in a Themomix and put them in a gourmet cream whipper in two loads. Put the paste into a plastic container and microwave for 1 minute.

Finally, briefly cook in charcoal oven.

3. Clean the hake and cut into portions. Soak in salted water for 15 minutes and then cook at 55 ºC for 24 minutes. Once cooked, briefly cook in charcoal oven.

Peel the tender walnuts, removing both the <220/>shell and the thin skin. Cook the egg yolks whole in oil at 68 <221/>C for 25 minutes.

 

Plating and Presentation

Spread the curry onto the plate and sprinkle tomato powder around it. Then<224/>, place the pieces of hake, the tender walnuts, and on top of them, sprinkle crushed Leng-d'Or Quinoa Chips. Garnish with the small basil leaves, two Leng-d'Or Quinoa Chips, the egg yolks and the toasted breadcrumbs.

 

 

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