Hong Kong Demo The Mira

Item
abalone with papas mayo
2 kg potato
500 grs mayonaise
2 bunch parsley
4 unidades lemon
2 unidades red onion
6 cans abalone

mussles with white gazpacho

2 piece p/person
3 kg
3 bunches
1 kg
20 u
1 kg

locos
pesto: 5 bunch
500 gramos
400 gramos
1 cup
5 clove
3 unidad

1- In a pot with boiling water and salt blanch the basil leaves for forty seconds to one minu
2- In a blender, blend the basil with the grated cheese, chopped walnuts and garlic. To he
1 loco per person unidades
600 gramos
5 unidades
Salmon a la chilena
Salmon 10 kgs kg
500 cc
500 gr
branches
Seasson the salmon with salt and olive oil. Add lemon zest thyme. Vacum pack and cook

Quinoa:
1 kg
1 lt
1

in a pot, saute the onion, add the quinoa and then the stock, hot. Cook 15 minutes.
Let it cool completely and then fry in oil until it is crispy.

Pebre:
7
2
0.5 cup
3 tablespoons

Cut in brunoise and mix together.

For the avocado pure:

1
80 grs

50 cc

In a blender or a hand mixer, combine the avocado, yogurt, lemon juice and salt and blend

esferas aceitunas
200 gr
100 gr
3 gr
1 hoja
 800 ml

To finish:

Alfajor
dough: 6 3/4 taza
300 grs
690 grs.
1

Preparation:
. Mix all the dry ingredients and at the end, add the vanilla (optional) and let stand for 10 m
. Knead the dough thinly (2.5 mm).
. Bake in a tin eith a silpad at 200ºc for 15 to 20' min (approx.) and turn the tin so that it ba
. Fill with MANJAR and sprinkle powdered sugar on top.
abalone
mejillones in stead of king crab
desert
 mussles
almonds (pealed ideally)
dill
mascarpone
cucumber
granny smith apples
crips almendras
olive Oil
lemon for zesting

parsley (leaves)
parmesan or grana padano cheese
pinenuts
extra virgin olive oil
garlic (optional)
juice of 1 lemon

r and salt blanch the basil leaves for forty seconds to one minute and immediately transfer to a bowl with ice water and ice. A
asil with the grated cheese, chopped walnuts and garlic. To help blending, start adding the olive oil a little at a time until a smo
chilean locos
unsalted butter
lemon
Mirepoix to cook the locos
 Salmon Filet
Olive oil
Lemon
fresh thyme
t and olive oil. Add lemon zest thyme. Vacum pack and cook sous vide at 54ºc for ten to 15 minutes

quinoa
chicken stock
white onion
vegtable oil
d the quinoa and then the stock, hot. Cook 15 minutes.
hen fry in oil until it is crispy.

Tomato
Purple onion
White vinegar
Olive oil
coriander micro greens

avocado
plain yogurt
juice of one lemons
olive oil

r, combine the avocado, yogurt, lemon juice and salt and blend to form a smooth pure; while still blending, add the olive oil so

Jugo de Aceitunas Moradas

Salmuera al 10%
Agar Agar
Colapez
 Aceite de Oliva Frío

Yellow chilli paste

Cilantro micro greens
Salmon roe

Flour (all purpose)

Azúcar en polvo
Margarina
Vainilla bean

and at the end, add the vanilla (optional) and let stand for 10 minutes (approx.).

t 200ºc for 15 to 20' min (approx.) and turn the tin so that it bakes evenly .
kle powdered sugar on top.
 bowl with ice water and ice. Allow to cool well and drain.
e oil a little at a time until a smooth paste is formed. Finish with the lemon juice and salt to taste.
till blending, add the olive oil so you get the idea of a mayo.
Dinner The Whisk The Mira

Amuse bouche
Tomato Bomb
tapiooa 500 grs tapioca
3 lts water
5 spoons tinta de calamar
7 furikake

tomate aliño para secar: 40 unidad tomate

500 cc mirin
200 cc aceto
750 cc soya (bonito)
400 grs sour cream
40 small nasturtium leafs
1 kg kalamata olive sphears
ending dressing: red onion
350 cc soy sauce tith bonito
120 cc olive oil
90 cc white acetto

Starter
King Crab with white gazpacho
6 kg king crab meat (pealed)
3 kg almonds (pealed ideally)
3 bunches dill
1 kg mascarpone
20 u cucumber
1 kg granny smith apples
crips almendras
olive Oil
lemon for zesting

Pasta
locos pesto perejil
pesto:
5 bunch parsley (leaves)
500 gramos parmesan or grana padano cheese
400 gramos pinenuts
 1 cup extra virgin olive oil
5 diente garlic (optional)
3 unidad juice of 1 lemon
1 loco per person unidades canned locos
400 gramos unsalted butter
2 unidades lemon
3 unindades beetroot
2 kg small onions (for pickling)
1- In a pot with boiling water and salt blanch the basil leaves for forty seconds to
2- In a blender, blend the basil with the grated cheese, chopped walnuts and garli

Pasta:
1 kg egg yolk
"00" type flour
squid ink
to finish butter
500 cc jerez tio pepe
white wine

Main course
Salmón a la Chilena Fish:
(curar el salmón) 15 kg Salmon Filet
750 cc Olive oil
750 gr Lemon
branches fresh thyme
Seasson the salmon with salt and olive oil. Add lemon zest thyme. Vacum pack a

Quinoa:
1 kg quinoa
1 lt chicken stock
2 unidad white onion
vegtable oil for deep frying
in a pot, saute the onion, add the quinoa and then the stock, hot. Cook 15 minute
Let it cool completely and then fry in oil until it is crispy.

Pebre:
10 u Tomato
3 red onion
0.5 cup White wine vinegar
3 tablespoonsOlive oil
cilantro micro greens
 Cut in brunoise and mix together.

For the avocado pure:

10 avocado
800 grs plain yogurt
6 juice of one lemons
250 cc olive oil

In a blender or a hand mixer, combine the avocado, yogurt, lemon juice and salt a

olive sphares:
225 grs (1tz) grape seed oil
900 grs kalamata olives
3 grs agar
1 hoja bloom gelatine

To finish:
Yellow chilli paste
Cilantro micro greens
Salmon roe

Dessert
Manjar (dulce de leche)
padano cheese
basil leaves for forty seconds to one minute and immediately transfer to a bowl with ice water and ice. Allow to cool well and d
eese, chopped walnuts and garlic. To help blending, start adding the olive oil a little at a time until a smooth paste is formed. F

emon zest thyme. Vacum pack and cook sous vide at 54ºc for ten to 15 minutes

n the stock, hot. Cook 15 minutes.

o, yogurt, lemon juice and salt and blend to form a smooth pure; while still blending, add the olive oil so you get the idea of a m
e. Allow to cool well and drain.
smooth paste is formed. Finish with the lemon juice and salt to taste.
so you get the idea of a mayo.
Vitamix

thermo circulator

siphon

mandoline

pasta machine