INGREDIENTS
- – Carrots 300 g.
- – Salt and pepper c/n.
- – Olive oil 70 cc.
- For the tiger’s milk:
- – Vegetable broth 100 g.
- – Blanched and shelled corn 60 g.
- – Sriracha or Tabasco drops.
- – Coriander leaves 10 g.
- – Purple onion 30 g.
- – Coconut milk 80 cc.
- – Olive oil 30 cc.
- – Salt and pepper.
- For the candy potato:
- – Candy potato or candy potato 150 g.
- – Salt and pepper.
- – Olive oil 50 cc.
- For the avocado:
- – Avocado.
- – Lemon juice.
- – Egg.
- – Impartial oil.
- – Salt and pepper.
- Coles:
- – Cabbage flowers (broccoli, purple, white, romanesco, inexperienced cabbage) 500 g.
- – Sal c/n.
- – Water c/n.
- – Olive oil 50 cc.
- For the caesar dressing:
- – Sizzling 50 cc.
- – Milk cream 100 cc.
- – Grated cheese 30 cc.
- – Mayonnaise 50 cc.
- – Eyes 30 g.
- – Salt and pepper.
- For the quinoa:
- – Quinoa 100 g.
- – Water/broth 300 g.
- – Salt and pepper.
- – Corn starch 10 g.
Scrumptious ceviches! One in all carrots with tiger’s milk and avocado mayonnaise, and the opposite of cabbages with caesar dressing and quinoa.
PROCEDURE:
1. For the carrots: wash the carrots, place on a baking sheet with the seasonings, cowl with aluminum foil and bake within the oven till tender.
2. Take out, soothe and lower.
3. For the leche de tigre: put all of the components besides the cream and olive oil in a blender. Mix and at last add the olive and cream.
4. For the candy potato: peel the candy potato, lower into cubes and blanch in a pot with water and salt.
5. Reduce the cooking, season and reserve for plating.
6. For the avocado: combine the avocado with the lemon juice and seasonings. Add the egg and oil. Make the mayonnaise.
7. For the cabbages: blanch them in salted water. Reduce the cooking with a reverse bain-marie. Gown and go away the plating.
8. For the caesar dressing, put all of the components collectively in a blender and course of.
9. For the quinoa: wash the quinoa a number of instances with water and prepare dinner with water or broth. As soon as cooked, place it and mix with all of the components.
10. Placed on a plate with silpatz, stretch skinny and dry in a mild oven till dry, fry in an oil at 180 levels.
