Contents
Mai farawa: Petals na Saint-Jacques da mango tare da barkono Espelette
Shiri: Minti 15.
12 manyan scallops (daskararre da narke ko tsabtace ta masu kifin kuma ba tare da murjani ba)
1 babba, cikakke amma m mango mai inganci
1 lemo mai masaukin baki
3 tsp. man goro cokali
Espelette barkono foda
Flower na gishiri
Kurkura da bushe scallops sosai a cikin tawul mai tsabta mai shayi kafin a yanka su cikin yanka uku masu kauri. Sanya yankakken scallops guda biyu akan kowane faranti. Sa'an nan kuma a kwasfa mangoro a yanka a cikin carpaccio, a yanka a layi daya da dutse. Raba yankakken mango a daidai sassan da kuka sanya da kyau a kan faranti, ƙara 'yan hatsi na fleur de sel da 'yan pinches na barkono Espelette. Sai ki matse lemun tsami ki hada ruwan gyadar da man goro sai ki zuba bakin ruwan wannan kayan yaji a faranti. Ku bauta a cikin sanyi.
Babban hanya: Pan-soyayyen foie gras escalopes tare da gratin ɓaure
Shiri: Minti 10.
Cooking: kusan minti 30.
800 g na raw denervated duck hanta
24 kyawawan ɓaure masu ruwan hoda (watau 4 kowane mutum)
25 ml na balsamic vinegar
25 g sukari
orange
40 g rabin gishiri man shanu
Flower na gishiri
barkono Madagascar (na zaɓi)
Zuba ruwan vinegar a cikin kasko, ƙara sukari, ruwan 'ya'yan itace orange da barkono Madagascar kadan da aka daka ta amfani da nutmeg grater. Ku kawo zuwa zafi kadan kuma rage ta rabi, daidaito na miya ya zama syrupy. Sai ki ji dumi. Preheat tanda zuwa 200 ° C (th.7). A wanke 'ya'yan ɓaure, a yanke ƙarshen wutsiyoyinsu, amma kada ku kwaɓe su. Bude kowane ɓaure a cikin rabin sa'annan ku shirya waɗannan rabi a cikin kwanon abinci, bude gefe sama. A kan kowane ɓaure, sanya ƙaramin yanki na man shanu mai gishiri kaɗan, gasa na minti 10, sa'an nan kuma saka a ƙarƙashin gasa kuma bari ya yi launin ruwan kasa kamar minti 5.
Yanke hanta a cikin cutlets 12, kakar su tare da ɗan ƙaramin fleur de sel da finely grated barkono Madagascar (nutmeg grater). A cikin kwanon rufi mai zafi mai zafi, sanya cutlets a kan zafi mai zafi kuma ba tare da mai ba, bar minti 1 zuwa 2 a kowane gefe, lokacin zuwa launin ruwan kasa. Sanya a kan takarda mai sha kafin yin hidima akan faranti masu zafi tare da ɗan ɓauren ɓaure da ɗigon miya. Ku yi hidima nan da nan.
Kayan zaki: Busassun 'ya'yan itace verrines tare da yogurt tumaki a cikin man zaitun vanilla
Shiri: Minti 10.
Cooking: kusan minti 3.
900 g na madarar tumaki mai sanyi
6 busassun ɓaure masu laushi
6 dried apricots mai laushi (babu canza launi)
6 manyan, mai taushi Agen prunes
2 tsp. Malaga inabi
6 tsp. maple syrup
6 tsp. tablespoons na vanilla man zaitun
2 tsp. ruwan furanni orange
6 tsp. tbsp almond yankakken
Yanke apricots, pitted prunes da ɓaure ba tare da ƙananan wutsiyoyinsu cikin ƙananan guda ba. Mix da zabibi da ruwan furanni orange. Raba wannan shirye-shiryen a cikin verrines. Busasshen gasa almonds ɗin da aka yanka a cikin kwanon da ba ya daɗe; idan sun yi launi kadan, cire su daga zafi. Haxa yogurt tumaki tare da man zaitun vanilla na minti 5 kuma ƙara wannan emulsion zuwa busassun 'ya'yan itatuwa. Ƙarshe ta hanyar shafa da maple syrup kuma yayyafa da almonds da aka gasa. Ku yi hidima nan da nan.