Recipes

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

Download Free Templates http://bigtheme.net/ Websites Templates

 

Ingredients (for 4 people)

Ginger Broth

- 2 l. red wine
- 1,5 kg. vine tomatoes
- 1,2 kg. white onions
- 2 bulbs garlic
- 2 kg. monkfish heads
- 600 g. leeks
- 850 g. carrots
- 4,5 kg. tuna bones
- 350 g. ginger

Pesto

- 5 cloves garlic
- 200 g. pine nuts
- 250 ml. yuzu juice
- 150 g. basil
- 20 g. lime juice
- 100 ml. olive oil

Parmesan cheese emulsion

- 350 g. parmesan cheese
- 300 g. cream

Potato dumpling dough

- 120 g. wheat starch
- 60 g. tapioca flour
- 250 ml. yuzu juice
- 300 g. water
- 2 g. powdered black garlic

Canary Island potato filling

- 1 kg. Canary Island potatoes
- 300 ml. cream
- 120 g. butter
- 2 bulbs roasted garlic
- Food coloring
- 60 g. yellow garlic paste

Other ingredients

- Black truffles
- Tuna cheeks
- Bone slices
- Leng-d'Or Corn Mix

Directions

1. Brown the tuna bones in the oven, then place them in a pan with the other ingredients and cover them completely with water. Boil then cook on a low for 12 hours. Strain, leave on a low heat to reduce the liquid and mix in the 350 g. of ginger. Let cool and then remove fat.

2. Put all the ingredients in the Thermomix, starting with the solid ingredients, add half the yuzu juice and then mix well on maximum speed.

Add seasoning to taste and put aside.

3. Put the parmesan cheese in the Thermomix, shred it and add the cream. Blend on speed 4 for 10 minutes at 80 ºC.

4. Boil the water and pour it over the other ingredients, bring together into a dough and knead.

5. Bake the potatoes and then mash them. Combine the mashed potatoes, butter and yellow garlic into a puree.

 

Plating and Presentation

Brown the tuna cheeks on in a pan and place on a tray along with the ginger glaze. Glaze in the oven for 1-2 minutes.

Create dumplings with the dough and filling. Steam for five minutes. Heat the bone marrow slices in a salamander stove, and place the dumplings on top once they are cooked.

Place the pesto and parmesan cheese emulsion along with the well-glazed tuna cheeks on the plate. Arrange the Leng-d'Or Corn Mix and the truffle slices around the other ingredients.

 

 

L E N G - D ' O R

CONTACT

We use cookies, both our own and third parties, to offer our services and collect statistical information. By accessing this domain you are accepting its installation and use in the terms of our privacy policy. Privacy Policy