Curried Chicken with Rice Waffle
Code: 26602 Ingredients: Sushi rice Exquisitarium chicken curry Fresco coliander Sriracha sauce We wash the rice well and cook it for 15 minutes putting a third more water than its
Chili con carne with rice and padron peppers
Code: 27292 (chili con carne) Code: 18739 (padrón peppers) Ingredients: – Chili con carne Exquisitarium – Rice – Eggs – Padrón peppersExquisitarium –
BAKED POTATOES WITH CHILI CON CARNE
Reference; 27292 Ingredients: Chili con carne Exquisitarium Potatoes Mozzarella cheese Jalapenos Cheddar sauce Without the need to defrost beforehand, we pierce the top of the chil
PULLED
What “pulled” refers to: This refers to meat that has been cooked slowly over low heat for a long period of time; it needs to cook for 7-8 hours or more until it becomes
PICKLED STINGRAY WITH LIME AND SECHUAN PEPPER ON PLUM CARPACCIO
Reference used: 2924 Thinly slice the plum and arrange neatly on a plate. Using a cutter, cut the desired size and remove the excess. With a smaller cutter, mold the Exquisi
KOKOTXAS DE BACALAO AL PIL PIL WITH SPRING ONION CONFIT AND CRUNCHY PUFF PASTRY.
Reference used: 29132 For the spring onion confit: – Cut the green part of the spring onion into 3cm slices, coat in olive oil at 70ºC for 4 hours,
ROAST CHICKEN PUFF PASTRY CORNET WITH PINK SAUCE AND VEGETABLE CHIPS
Code: 26712 For the puff pastry cone: – Puff pastry dough – Butter – Black sesame Cut a strip of puff pastry, sprinkle it with black sesame seeds, and roll it lig
CRISPY MUSHROOMS ON VEGETABLE AND POMEGRANATE SALAD
Ingredients References used: 1622 and 47212 For the crispy mushroom: 1 Exquisitarium mushroom cannelloni Flour Egg Panko Leave the cannelloni to thaw for 10 minutes and pass throug
CHOCOLATE DONUT WITH MANDARIN CARPACCIO AND FRESH MINT
Ingredients Reference used: 31009 Peel the mandarin and slice thinly, arrange on the base of the dish. Heat the donut until the inside is liquid and place on top of the mandarin sl
SLAB OF SUCKLING PIG WITH LAGAVULIN REDUCTION CARAMELIZED PEACH AND CRISPY PUMPKIN
Product code: 2154 slab of suckling pig confit Suckling pig: Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first). Caramel
