Share this article ...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

A surprising dish, new and tasty

Recipe of “Scorching Anoja beef tataki with pistachio praline”

In Scorching we love to innovate and always seek to surprise the palate of our customers, either in partner restaurants or brand through elaborated dishes we sell in our Online store.

This recipe, certainly it has the main ingredient…the innovative dish ;-)…

  • Ingredients
  • Tataki de ternera
  • Pistachio roasted crushed
  • Pistachio praline
  • Soy caramel
  • Quantity
  • 150gr.
  • 15gr.
  • 15ml.
  • 30ml.

Elaboration:

Mark diving header by 4 faces the stick of tataki once defrosted, the first face for 20 seconds and the remaining three, during 10 seconds each. Paint the base plate with pistachio praline with a brush larger the size of the stick of tataki. Place about it, tataki laminate roughly 3 mm so that I prove light in the mouth. We add candy
Soybean above and finally crushed roasted pistachio.

Pistachio praline: dry baked pistachios, perforated tray, 160 º , pistachios spread in a single layer. 9 minutes in oven, remove and cool, in the ratio 750 g pistachios and sunflower oil 150ml, triturated in cold
termomix 6 minutes speed 7 and gradually we add a little more oil, completed 1 kg of mixture (This base can be used for adding more vinaigrette oil and rice vinegar or praline añadieno 100 ml honey).

Soy caramel: soy sauce and sugar in equal parts,
to reduce heat until the sugar and liquid pass merge with soy sauce. If it is too thick to cool down, add a little soy sauce and whisk.

We show you how does our Chef consultant Carlos Torres…

https://youtu.be/4Vt4P4rmo4o

So it would would look like this dish…

To prepare this recipe you can buy directly Tataki de Ternera In the following link…

Share this article ...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin