Prepared by Chef Peña
INGREDIENTS (4 diners)
- Tudela de Duero artichokes
- Parsley
- Beef jerky
- Potato
- Cream
- Butter
- Black garlic
- Octopus
- Pea shoot
- Mango
- Extra Virgin Olive Oil
COOKING PARAMETERS
For the artichokes
- Mode: steam
- Temperature: 95 ºC
- Humidity: 100 %
- Time: 5 minutes
For octopus
- Mode: steam
- Temperature: 70 °C
- Humidity: 100 %.
- Time: 7 hours
For the beef jerky
- Mode: mixed
- Temperature: 100 ºC
- Humidity: -100 %.
- Time: 3 hours
Preparation:
For the artichokes
Peel the artichokes and place in water with a bunch of parsley. Drain and place in vacuum bags with a dash of EVOO and salt. Vacuum pack with the iSENSOR 99% vacuum packer and cook in the Mychef EVOLUTION oven at 95º steam for 5 minutes, remove and cool quickly. Grill during the pass.
For the parmentier
Peel and dice the potato, sauté in butter with the black garlic and add the cream to cover, simmer until the potato is soft. Pass through a blender, strain and season with salt and black pepper.
Clean and cut the octopus legs, stretch in a vacuum bag, pack with the iSENSOR 100% packaging machine and cook in the Mychef oven in steam mode at 70º for 7 hours. Remove, cool, cut into cubes, drain and reserve the broth for plating.
For the beef jerky
Dry the thickly sliced beef jerky in the Mychef oven at 100º for 3 hours and blend it in a blender until it becomes a powder.
Finally, dice the ripe mango and add a pea shoot.
Plating:
Cover the base of the dish with the black garlic parmentier. In the centre, place the artichokes that have just been grilled on the grill. Decorate with the jerky earth, diced mango and octopus and finally a shoot of baby peas.
