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).
Caramelized peach:
Peel the peach and cut off the flesh in slices until reaching the pit. Finish by arranging in a fan, sprinkling with granulated sugar, and caramelizing with a blowtorch or in a wood-burning stove.
Lagavulin reduction:
Heat 1 L of Lagavulin on medium with 15 g of sugar. Leave half.
Crispy pumpkin:
- 100 g pumpkin juice
- 100 g water
- 125 g olive oil
Quinoa and curly kale salad with spinach chips and purple potato chips
Reference: 18822 Curly kale and Quinoa salad Ingredients: Curly Kale and Quinoa salad Fresh Spinac
BAKED POTATOES WITH CHILI CON CARNE
Reference; 27292 Ingredients: Chili con carne Exquisitarium Potatoes Mozzarella cheese Jalapenos Che
PULLED
What “pulled” refers to: This refers to meat that has been cooked slowly over low heat for
