Recipe Pork Belly Saam

Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Pork belly 1 kg Frying pan
Salt 1 kg Blender or food processor
Sugar 250 g Vacuum sealer machine
Paprika 30 g Sous vide immersion circulator
Butter 100 g Oven or charcoal grill
Honey 15 ml Steamer tray for oven

Oyster sauce 15 ml Mixing bowls

Red wine 30 ml Measuring cups and spoons

Garlic 4 cloves Cutting board and knife
White wine
15 ml Tongs
vinegar

Cumin powder 1/2 tbsp Whisk

Green bell
1-Feb Small saucepan
pepper
Cilantro 20 g

Sunflower oil 80 g

Baby carrots 8 Allergens

Fresh
2 Soy (hoisin sauce)
corncobs

Mexican Tajin to taste Egg (mayonnaise)

Thyme to taste Tree nuts (cashews in mojo verde)

Dry chili flakes to taste

Mayo 100 g
Hoisin sauce 30gr

Lettuce leaves to serve

Preparation
Pork belly:

1. Marinate the pork belly in 1 kg salt, 250 g sugar, and 30 g paprika for 3-4 hours.
2. Rinse the pork belly and dry with paper towels. Portion into 120 g pieces,
and place in individual small vacuum bags with a little bit of EVO and thyme.
 Vacuum and sous vide cook at 70°C for 24 hours.
3. After cooking, blast chill and preserve.

Pork belly sauce:

1. With the juices from the pork in the bag, make an emulsion with 1 tbsp honey,
1 tbsp oyster sauce, red wine, butter, and 20 g cilantro until smooth.

Mojo verde:

1. Blend 4 garlic cloves, 15 ml white wine vinegar, ½ tbsp cumin powder,

½ tbsp salt, ½ tbsp sugar, ½ green bell pepper,
2. Slowly emulsify with 80 g sunflower oil to form a mayonnaise-like consistency.

Pickle baby carrots:

1. Clean and peel the carrots, leaving part of the stem.

2. Thinelly slice with the machine and preserve
3. Cover with salt for 30 minutes, then wash under water and preserve in a 50/50
mix of water/vinegar with 1/2 tbsp of sugar and 1/4 tbsp dry chili flakes.

Corncobs:

1. Cut the corncobs into 4 pieces vertically,

steam in the oven at 90°C for 35 minutes.

Hoisin mayo sauce:

1. Mix 100 g mayo and 30 g Hoisin sauce.

For service:

1. Grill (ideally in a charcoal grill) the pork belly and 2 pieces of the corncobs,
Chop in 4 pieces the belly.
2. Brush the corncobs with butter and sprinkle some Mexican Tajin on top.
3. Serve the pork belly in lettuce leaves as a taco presentation,
topped with the mojo verde sauce and pork belly sauce
and some pickled carrot and cilantro.
4. Serve with the pickle baby carrots and Hoisin mayo sauce on the side.
Recipe Chipirones en su tinta
Version 2
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Squid 1000
Sofrito 250 Knife
Garlic cloves 2 Cutting board

Green pepper
150 Large frying pan
(cooked)

Ripe tomato 200 Ladle

White wine 1/2 cup Wooden spoon
Squid ink
2
sachets
Olive oil - Allergens:
Salt -
Fish stock 400 May contain shellfish

Preparation:
1. Clean the squids by removing the guts and feather. Set aside.
2. In a large frying pan, heat some olive oil and sauté together 150gr sofrito
and 75gr of green peeper until golden brown.
3. Add 100gr chopped tomato and continue cooking for a few minutes.
4. Chop the fins and tentacles of the squids and mix them with the sautéed vegetables
5. Fill the bodies of the squids with the mixture, leaving some space at the top
so that the filling doesn't spill out during cooking.
6. Close the bodies of the squids with a toothpick to keep the filling inside.
7. Seal the squids in the grill at high teperature por 2 minutes.
8. For the sauce, in a pan mix the rest of the sofrito, the rest of the green pepper
and the rest of tomato. Cook until smooth.
Add then the wine and bring it to reduce 1/2 of the liquid. Add then the fish stock
and cook together for 20 min at a low mid heat.
After reducing, add the ink sachets and cook for a while.
Modify salt and grind it in the Chino.
9. Add the grilled squids to the smooth sauce.
10. Cook over medium-low heat for 30-40 minutes,
stirring occasionally and adding a little water if necessary.
11. Adjust the salt and pepper to taste.
12. After cool down in the chiller, portion 2 pieces with sauce in vaccum bag
and freeze.
Recipe Arroz negro for chipirones
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Rice 700
Sofrito 250 Knife
Pimenton
3 spoons Cutting board
dulce
Large frying pan
Ripe tomato 200 Ladle
Vaccum Bags
Squid ink
4
sachets
Olive oil - Allergens:
Salt -
Fish stock 2100 May contain shellfish

Preparation:
1. In a large frying pan, heat some olive oil and add the prepared sofrito. Mix well.
2. Add the Spanish Pimentón de la Vera and right after the riped tomato. Mix well.
3. Add the rice and mix with the sofrito until it is well coated with oil and sofrito.
4. Add the seafood stock and bring to a boil. Add the ink sachets.
5. Cook the rice for 14 minutes over medium-low heat,
until it has absorbed most of the broth, but is still a little liquid.
6. Remove from heat and transfer the rice to an ice bath to stop the cooking process.
7. Portion 75g of rice per vacuum bag and preserve for service.
8. For service cook in a steam oven at 100°C for about 10 minutes,
until the rice is fully cooked and has absorbed all the remaining liquid.
9. Serve hot with the Chipirones en su tinta
Recipe Rice paper and Nori Crackers
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Rice paper 5 uds
Nori sheets 5 uds Knife
Cutting board
Large frying pan
Ladle
Vaccum Bags

Allergens:

May contain shellfish

Preparation:
1. Cut the nori seaweed to make it shape with the rice paper
2. Dip a brush in water and lightly brush the rice paper to moisten it.
3. Place the nori strips on top of the moistened rice paper.
4. Fold the rice paper in half and then in half again to make 4 smaller squares.
5. Place the rice paper and nori squares on a baking sheet lined with parchment paper.
6. Bake the rice paper and nori squares at 60°C for 20 minutes in a dry oven.
7. Remove the rice paper and nori squares from the oven and let them cool down.
8. Portion the rice paper and nori squares in vacuum bags with
parchment paper between each layer to prevent sticking.
9. Store the bags in the refrigerator until ready to serve.
Recipe Dashi Foam
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Kombu SW 35
Katsobushy 70 Knife
cold water 2L Cutting board
Soy Lecitin Large pot
Strainer
Vaccum Bags

Allergens:

May contain shellfish

Preparation:
1. In a large pot, add the dried kombu to the cold water and bring the water to 65°C.
Turn off the heat and rest for 1h
2. After 1 hour, remove the kelp and bring the water to 85º
3. Turn off the heat and add the dried bonito flakes. Infuse for 10 minutes.
4. Strain the broth through a fine-mesh strainer or cheesecloth into a container
and preserve it in vaccum bag.
5. When ready to serve, pour the Dashi broth into a blender and add the soy lecithin.
6. Blend until you get a stable foam.
7. Serve the Dashi foam immediately as a garnish as per the recipe.
Recipe Mushrooms Ravioli
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Shiitake
200 g Frying pan
mushrooms
Champignon
200 g Blender or food processor
mushrooms
Cardo
mushrooms 200 g Vacuum sealer machine
confit

Onion sofrito 60 g Sous vide immersion circulator

Butter 40 g Oven or charcoal grill

Cream cheese 50 g Steamer tray for oven

Wonton
12 pieces Mixing bowls
wrappers

Roasted chicken
1L Measuring cups and spoons
stock

Foie gras 150 g Cutting board and knife

Whipping cream 50 g Tongs

Xantan gum 3g Whisk

Salt to taste Small saucepan

Black pepper to taste

Truffle paste 100 g

Egg 1 Allergens
Soy (hoisin sauce)
Egg (mayonnaise)
Tree nuts (cashews in mojo verde)

Preparation
Duxelles
1. Start with the basic sofrito and add the butter to a pan.
2. Add the thin-sliced mushrooms (shiitake and champignon) and cook until
they become a paste.
3. Chop the mix with the chopper
4. Add the pasta de trufa negra and mix well.
 5. Finally, add the cream cheese and mix well.
6. Pipe the mixture into a bag and preserve it in the chiller until needed.

Cardo Mushrooms Confit

1. Remove the "head" of the mushrooms and preserve it in the chiller.
2. Cut the "body" of the mushrooms into pieces of 1x1cm.
3. Add the pieces to confit oil and cook at 73°C for 2 hours in vaccum bags.
4. Preserve in the bag until needed.

Ravioli
1. Cover the working surface with film.
2. Cut individual pieces of oven paper.
3. Boil the wonton wrappers individually for 20-30 seconds and transfer them
to an ice bath to cool.
4. Transfer the cooled wonton wrapper to the working surface and
fill it with the duxelles mix.
5. Fold the wrapper into a cross shape and place it individually in a piece of oven paper.
6. Stock the ravioli in a tray in the chiller for service.

Ravioli Sauce
1. Mix the roasted chicken stock (after removing all the excess fat) with foie gras
and whipping cream.
2. Blend the mixture along with xantan gum.
3. Preserve in vacuum bag.
4. Cook the bag in steam oven at 73°C for one hour.

Mushrooms Mayonnaise
1. Use some of the duxelles and oil from the cardo mushrooms confit
to make a mayonnaise.
2. Pipe and preserve in chiller.

For Service
1. Preheat oven to 160°C.
2. Place the portion of ravioli on the oven paper individually and bake for 10 minutes.
3. Sauté the cardo mushrooms confit with minced garlic and parsley.
4. Cover the ravioli with the hot sauce and add 6-7 pieces
of the sautéed cardo mushrooms.
5. Make a thin carpaccio with the heads of the cardo mushrooms and
place them raw on top of the ravioli.
6. Finish with some EVO and salt on top of the carpaccio and 3 small points
of the mushroom mayonnaise
Recipe Red Cabbage Salad
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Red cabbage 150 Cutting board
Carrots 40 Chef's knife
Red onion 20 Mixing bowl
Apple 20 Whisk
Walnuts 15 Serving bowl
Olive oil 15 Whisk or fork
White wine
5 Slotted spatula
vinegar
Honey 5 Plate or second pan to flip tortilla
Salt to taste Vacuum bag for storing pre-cooked potato

Black pepper to taste and onion mixture

Allergens
Nuts

Preparation
1. Shred the red cabbage thinly and place it in a mixing bowl.
2. Grate the carrots and add them to the bowl.
3. Finely slice the red onion and add it to the bowl.
4. Cut the apple into thin strips and add it to the bowl.
5. Roughly chop the walnuts and add them to the bowl.
6. In a separate bowl, whisk together the olive oil, white wine vinegar, honey, salt,
and black pepper until well combined.
7. Pour the dressing over the salad and toss well to combine.
8. Serve immediately or refrigerate until ready to serve.

REMEMBER TO DRESS AND TOSS IN A BOWL BEFORE

BRINGING TO PLATE
Recipe Truffle tortilla
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Ingredients Amount (grams) Utensils:

250 g (previously
Potatoes Cutting board
fried)

Onion 50 g (caramelized) Chef's knife

Eggs 2 Vacuum bag for storing pre-cooked potato

Olive Oil 50 ml and onion mixture
Black Truffle
1 tbsp Large non-stick frying pan
Paste
Salt to taste Large mixing bowl

green pepper 40g Whisk or fork

Slotted spatula
Plate or second pan to flip tortilla

Allergens
Fish (Barramundi), Soy (Soy sauce)

Preparation

1. Heat olive oil in a non-stick pan over medium heat.

2. Add the sliced potatoes from the vaccum bag and cook until they are golden crispy,
stirring occasionally.
3. Remove the potatoes from the pan and set aside.
4. In the same pan, add the caramelized onion and cook until slightly browned.
5. Beat two eggs in a bowl, add salt and 1 tbsp black truffle paste.
6. Add the fried potatoes and caramelized onion to the bowl and mix well ( Dont whisk)
7. Heat the pan with a little olive oil over medium heat and add the egg mixture.
8. Cook the omelette for a few minutes, shaking the pan occasionally to make sure
it doesn't stick.
9. When the omelette is almost cooked, flip it over using a plate or the lid of the pan.
10. Cook for a few more minutes until the omelette is golden brown on both sides.
11. Once the omelette is cooked, remove it from the pan and place it on a plate.
12. Let the omelette cool for a few minutes before cutting and serving.
13. Add some roasted (torch) green peppers making 4 portions.
Recipe Barramundi al pil pil
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Barramundi
150 Cutting board
Loin
Garlic oil 50 Chef's knife
Basil 50 Vacuum bag for storing pre-cooked potato
Dashi Stock
- and onion mixture
foam
Lemon oil - Large non-stick frying pan
Korean bean
50 Large mixing bowl
paste
Cooking
200 Whisk or fork
cream
Butter 20 Slotted spatula
Xantan gum 2.5 Plate or second pan to flip tortilla
White wine 20

Asparagus mix 30

Fresh spinach 50

Soy sauce 50
Spiruline
-
powder
red cabbage
150
salad
Allergens
Fish (Barramundi), Soy (Soy sauce)

Preparation
Garlic Oil

1. Seal 500g of normal olive oil and 4 cloves of chopped garlic in a vacuum bag.
2. Cook in a steam oven at 70°C for 4 hours.
3. Preserve in a vacuum bag until use.

Lemon Oil

1. Seal 500g of sunflower oil with the zest of 2 lemons (removing any white part)
in a vacuum bag.
2. Cook in a steam oven at 70°C for 4 hours.
 3. Preserve in a vacuum bag until use.
4. Put in a pipette for service.

Basil & Spinach Sauce

1. Blanch 50g of basil and 50g of spinach in boiling water for 10 seconds and
immediately transfer to ice water to preserve the chlorophyll and green color.
2. Blend together with 200g of cooking cream, 1 tablespoon of oyster sauce,
and 2.5g of xantan gum until smooth.
3. Add 20g of butter and adjust salt to taste before preserving.

Korean Bean Sauce

1. Mix 250g of water with 50g of soy sauce and 50g of Gochujang.
2. Bring to a boil and reduce by 1/3.
3. Preserve and put in a pipette for service.

Dashi Foam Refer to the Dashi foam recipe.

For service, add 7g of soy lecithin and blend until stable foam is formed.

Base Sauce

1. Mix 30oz of garlic oil with dry chili.

2. Add 15oz of white wine and 2 tablespoons of asparagus mix.
3. Adjust salt to taste and preserve.

Red Cabbage Salad Refer to the Red Cabbage Salad recipe.

Barramundi Confit

1. In a vacuum bag, add 500g of cleaned barramundi loin, 20oz of garlic oil,
3 pieces of chopped garlic, and 3 pieces of red dry chili.
2. Cook in a steam oven at 70°C for 10 minutes and blast chill in ice water.
3. Preserve for service or freeze in the bag.
4. In a pan, make the emulsion of the garlic oil of the bag, white wine,
and asparagus mix for service.

For plating

1. Slash some of the basil and spinach sauce on the plate.

2. Splash some of the Gochujang sauce and place the red cabbage on the side.
3. Mount the barramundi on the cabbage.
4. Sprinkle some spiruline powder on top of half of the barramundi and
the Dashi foam on the other half.
5. Finish with a few drops of lemon oil.
Recipe Piquillo relleno
Version 2
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Beef cheek 800g Cutting board
salt 10g Chef's knife
Olive oil 30g Vegetable peeler

Noisette butter 40g Large non-stick frying pan

Flour 40g Large mixing bowl

Milk 400ml Whisk or fork
Nutmeg A pinch Slotted spatula

Piquillo peppers 500g vacuum bagg

Sofrito

Grated parmesan
50g Allergens
cheese

Cooking cream 200ml Allergens: eggs. May contain traces of gluten,

milk, and soy.

Preparation

1. To make the béchamel sauce, melt the butter in a saucepan over medium heat
until noissette point. Add the flour and whisk until the mixture is smooth and golden brown.
2. Slowly pour in the milk, whisking constantly until the sauce is smooth and thickened.
Season with salt and nutmeg to taste. It has to be a light bechamel.
3. To make the piquillo pepper sauce, heat a tablespoon of olive oil in a frying pan
over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the chopped piquillo peppers and cook for another 5 minutes.
Pour in the heavy cream and cook for an additional 5 minutes.
Blend the mixture until smooth.
4. In a mixing bowl, combine the shredded beef cheeks with sofrito.
5. Stuff each piquillo pepper with the beef mixture and preserve portioned for service.
6. To make the jalapeño crumble, combine the flour, softened butter,
grated Parmesan cheese, and chopped jalapeño peppers in a bowl.
Mix until the mixture is crumbly.
7. Bake the mix until golden brown and preserve in a tupper for service.
8. Serve the stuffed piquillo peppers with the base of bechamel, covering with
the piquillo sauce and sprinkle the jalapeño crumble.
Recipe Tomato Salad
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Serves 1 pax
Ingredients Amount (grams) Utensils:

Gazpacho 40gr

2 medium, peeled
Ripe tomatoes Large mixing bowl
and sliced

Avocado 1/2 Diced Ladle

Pickled red onion 15gr Knife and cutting board

Black olive dust 2 pinch Vacuum bag for storing

coriander 2 pinch
Allergens

Preparation

To make black olive dust: Dehydrate black olives in a dehydrator or in a low oven at 50°C
for 12 hours until completely dried out, then blend in a food processor spice grinder
until a fine powder is formed.

For the Pickled Onion:

1. Place the sliced red onion in a bowl and sprinkle with salt.
2. Let the onion sit in the salt for 30 minutes.
3. Rinse the onion with water and pat dry with paper towels.
4. In a small mixing bowl, whisk together the water (60%) and red wine vinegar (40%).
5. Add the sliced onion to the vinegar mixture and stir to combine.
6. Add the mix with the onion in a jar pot and preserve for service.

For the Salad

1. Using the round mould, make a base of gazpacho as sauce.
2. In a separate bowl dress the pealed tomato with salt and EVO.
3. Peal the avocado and make cubes with the same size of the tomato. Dress with salt.
4. Place the tomato and the avocado on top of the gazpacho. Don´t mix or whisk.
5. Dress with the remaining EVO from the bowl of dressing the tomato.
6. Add the picked onion on top of the tomato.
7. Sprinkle some coriander and black olive poder.
Recipe Ibiza Salad
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Serves 4 pax
Amount
Ingredients Utensils:
(grams)
Red cherry
50gr Blender or food processor
tomatoes

Yellow cherry
50gr Large mixing bowl
tomatoes

Cucumber 50gr Ladle

EVO 10gr Knife and cutting board
Capers 5g Vacuum bag for storing
Feta cheese 30gr
Arugula 15 g

Cucumber juice 15ml

Greek yogurt 30 ml

Chopped mint 2.5 g

Lime zest 1.25 g

Lemon juice 3.75 ml

Chopped walnuts 5g

Salt and pepper To taste

Allergens
Dairy (from Feta cheese and Greek yogurt)
Tree nuts (from Walnuts)

Preparation

For the cucumber water

1. Peal and remove sheeds of gren cucumber. Blend in vase and strain the mix.

For the dressing

1. In a bowl, combine the lemon juice, cucumber water, chopped fresh mint leaves,
Greek yogurt, olive oil, and lemon zest. Blend until smooth.

Salad
1. In a mixing bowl, add the arugula and toss with EVO, and a pinch of salt and pepper.
2. Arrange the sliced red and yellow tomatoes, diced cucumber, and
crumbled feta cheese over the arugula.
3. Dress slightly with the yogurt dressing
4. Finish with sprinkled chopped nuts and capers
Recipe Gazpacho
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Serves 4 pax
Amount
Ingredients Utensils:
(grams)

Ripe tomatoes 800 g Blender or food processor

Green bell
120 g Large mixing bowl
pepper
Cucumber 120 g Ladle

Xanthan gum 3g Knife and cutting board

Extra virgin olive

60 ml Vacuum bag for storing
oil

Sherry vinegar 30 ml

Water 200 ml
Salt to taste

Hard-boiled egg 1 (for garnish)

Allergens
Allergens: eggs. May contain traces of gluten,
milk, and soy.

Preparation
1. Wash and chop the tomatoes, green bell pepper, and cucumber into small pieces.
2. Place the chopped vegetables into a blender or food processor and blend until smooth.
3. Strain the mixture through a fine mesh strainer to remove the skins and
seeds from the tomatoes, cucumber, and pepper.
4. Return the strained mixture to the blender or food processor and add the salt, olive oil,
sherry vinegar, and xanthan gum. Blend until smooth and well combined.
5. If the mixture is too thick, add some cold water until the desired consistency is reached.
6. Vaccum in individual portions approx 300gr. Freeze.
7. For service, serve with gratted boiled egg
Recipe Croqueta base
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Serves 65 croquetas 20gr.

Amount
Ingredients Utensils:
(grams)
Butter 70 gr
flour 70 gr
milk 1L
gelatine
3 gr
powder
flavour base 200 - 250gr
Allergens

Notes:

1. In a pot, melt the butter and add the flour to create a roux.
2. In a separate pot, warm up the milk and gradually add it to the roux while whisking
to prevent lumps.
3. Cook the mixture slowly for 5 minutes.
4. Add the desired flavor and cook the mixture for another 15-20 minutes.
Add the gelatine powder at the end.
5. Line a metal tray with plastic wrap and pour the mixture on top. Cover the mixture
with another layer of plastic wrap.
6. Chill in the fridge until solid.
7. Form the mixture into 20 g croquettes and freeze them according to desired
number of croquettes for each flavor.
Recipe Tako de Chorizo casero
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Serves 1 portion
Ingredients Amount (grams) Utensils:

Spanish-style
100gr Cutting board
chorizo
Corn tortillas 3 Ud Chef's knife
Instant corn Flour 120gr Vacuum bag for storing pre-cooked potato
Hot water 175gr and onion mixture
Salt 1,5gr
Butter 10gr

Egg yolk Sauce to taste

Egg yolk 10ud
Oyster sauce 1 teasppon
Salt to taste

Allergens
Allergens: eggs. May contain traces of gluten,
milk, and soy.

Notes:
For this recipe, we will be making our own Spanish-style chorizo, and using instant corn flour
to make the tortilla. The tortilla dough can be made ahead of time and kept in the chiller until
ready to use.

Preparation

Corn tortillas

1. In a mixing bowl, combine the instant corn flour, hot water, unsalted butter, and salt.
Mix until a dough forms.
2. Knead the dough for a few minutes until it is smooth and pliable.
3. Cover the dough balls with plastic wrap and refrigerate until ready to use.
4. For service pick 3x20gr and make flat tortillas. Cook in the grill at high temperature
Egg Yolk Sauce

1. In a vaccum bag combine the egg yolks an the oyster sauce.

2. Vaccum and cook in steam rational at 70°C for 1h.
3. Open the bag and bring into a bowl. Rectify salt and whisk until smooth.
4. Preserve in pipe bottle for service.

For service
1. Get 1 piece chorizo (100gr) and grill. 3 minutes per side.
2. Split in 3 ecqual pieces
3. Place into corn tortillas and add the egg yolk.
Recipe Piquillo Gel
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Piquillo
400 gr Bowl
peppers
Vegetable
200 ml Blender
broth
Agar agar 2g
Sofrito 30gr

Allergens

Preparation

1. In a pan, cook the piquillos with the sofrito until smoth. Add the broth and bring to boil
Puree the piquillo peppers together with the vegetable broth in a blender
or food processor until completely smooth and there are no large pieces left.
2. Strain the mixture through a strainer to eliminate any large bits that may be left.
3. In a saucepan, mix the piquillo pepper mixture with the agar agar and
bring to a boil over medium-low heat, stirring constantly until the agar agar
has completely dissolved.
4. Remove from heat and let it cool down for a few minutes.
5. Pour the mixture into a bowl and let it set in the fridge until it has gelled
and has a gelatinous texture.
6. Pass the gelled piquillo pepper mixture through a food processor or blender until
it has a smooth and gelatinous texture.
7. Pour the gel into a squeeze bottle or biberon and keep in the fridge
until ready to serve.
Recipe Jumbo King prawns a la plancha
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Serves 1 px
Amount
Ingredients Utensils:
(grams)

Jumbo shrimp,
deveined and 2Uds. Grill or grill pan
butterflied

Olive oil 10g Mixing bowl

Salt To taste Whisk

Black pepper, freshly

To taste Large sauté pan or wok
ground

Baby bok choy,

500 g Wooden spoon or spatula
sliced into thin strips

Butter 40 g Chef's knife

Garlic, minced 5g Cutting board

Walnuts, chopped 30 g
Raisins 30 g Allergens
Spicy Mayo Shellfish
Mayonnaise 100 g Tree nuts (walnuts)
Lemon juice 10 g
Lime juice 10 g
Sriracha sauce 10 g

Preparation
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, combine the mayonnaise, lemon juice, lime juice and sriracha sauce.
Whisk until smooth and set aside in a pipe.
3. Season the butterflied jumbo shrimp with olive oil, salt, and black pepper.
Place the shrimp on the grill or grill pan and cook until pink and slightly charred,
about 2 minutes. Then cover with a wet bowl to create
an "steam effect oven" for other 2 minutes.
4. Remove the shrimp from the grill and brush them generously with the citrusy and
spicy mayo mixture. Use a kitchen torch to lightly brown the mayo on top of the shrimp.
5. Add the sliced chinese cabbage, walnuts, and raisins to the pan. Stir-fry until
the cabbage is wilted and the nuts and raisins are toasted, about 3-4 minutes.
6. Serve the grilled jumbo shrimp on a bed of the stir-fried white cabbage,
garnished with extra citrusy and spicy mayo points.
Recipe Ventresca con pimientos
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Serves 1 px
Amount
Ingredients Utensils:
(grams)
2 pieces 75gr
Tuna belly Cutting board
each
Scully red
peppers, 100 g Chef's knife
roasted

Egg yolk sauce to taste

Corn chips
to Taste
powder
Salt and
To taste
pepper
Olive oil 10 ml

Allergens
Allergens: eggs. May contain traces of gluten,
milk, and soy.

Preparation

1. Season the tuna belly with salt and pepper and grill on a hot grill or grill pan until
desired doneness is achieved.
2. Heat the red peppers in a saucepan over medium heat.
3. In a tray, flame the peppers to gain a smoky flavor
4. Plate with the peppers as a base, mounting the tune belly pieces,
dressing with the yolk sauce and sprinkle some corn chips dust on top.
Recipe Jumbo King Prawn al ajillo
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Jumbo king
2 Uds Cutting board
prawns
Bacon fat 25 g Chef's knife
Garlic cloves 12 g Vegetable peeler
Red chili 2g Large non-stick frying pan

Fresh cilantro 2g Large mixing bowl

Lime 1 unit Whisk or fork

Orange 1 unit Slotted spatula
Salt to taste Plate or second pan to flip tortilla

Black pepper to taste Vacuum bag for storing pre-cooked potato

TAJIN
as needed and onion mixture
seasoning
EVO 20gr

Bacon powder to taste

Allergens
Allergens: eggs. May contain traces of gluten,
milk, and soy.

Preparation

1. Begin by rendering the bacon fat. Cut the bacon into small pieces and place it
in a large pan or skillet over medium-low heat. Cook, stirring occasionally,
until the bacon is crispy and the fat has been rendered. Remove the crispy bacon bits
with a slotted spoon and reserve them for the bacon powder.
Set the pan with the bacon fat aside.
2. In a large pan or skillet, heat the bacon fat over medium heat. Once melted,
add the minced garlic and chopped red chili. Cook for 1-2 minutes, stirring constantly,
until fragrant and softened.
3. Add the jumbo king prawns to the pan. Cook for 2-3 minutes on each side,
until they turn pink and opaque. Season with salt and black pepper to taste.
4. Add the lime zest and a sprink of lime juice, orange zest, and a sprink of
orange juice to the pan. Stir well to combine and allow the flavors to meld for a minute
5. Remove the pan from heat and stir in the chopped cilantro.
6. To serve, divide the jumbo king prawns in pieces among the plate,
spooning the pan sauce over the top. Sprinkle with TAJIN seasoning for a zesty,
spicy finish.
Recipe Beef Cheek Roll
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Serves 4
Amount
Ingredients Utensils:
(grams)
Beef cheek 2 Uds Cutting board

Dijon mustard 20 g Chef's knife

Spinach 200 g Vegetable peeler

Mushrooms 150 g Large non-stick frying pan
Olive oil 50 ml Large mixing bowl
Thyme 2 sprigs Whisk or fork
Garlic 2 cloves Slotted spatula
Cumin 1 tsp Plate or second pan to flip tortilla

Sweet paprika 1 tsp Vacuum bag for storing pre-cooked potato

Spicy paprika 1/2 tsp and onion mixture

Chicken stock 100 ml

Salt to taste

Black pepper to taste

Red cabbage 100 g

Red fruit culis 15 ml Allergens

Grinded
50 g
hazelnuts Allergens: eggs. May contain traces of gluten,

Roasted green
70 g milk, and soy.
peppers

Hoisin Mayo To Taste

Preparation

1. Rub the beef cheek with salt and pepper, and place it in a vacuum bag with
the olive oil and thyme. Seal the bag and cook 80ºC in steam oven for 12 hours.
2. After cooking, remove the beef cheek from the bag and let it cool in ice water.
Once cool, mince the beef cheek and its juices by hand.
3. In a separate pan, fry the garlic until golden brown.
Add the cumin minced mushrooms and the spinach, sweet paprika, and spicy paprika
and stir until homogeneus.
4. Add the chicken stock to the pan and cook until the spinach is wilted and
the chicken stock has evaporated completely.
 5. Lay out a sheet of plastic wrap and spread the minced beef cheek over it.
Add a layer of Dijon mustard and sprinkle with ground hazelnuts.
6. Add a layer of the spinach mixture on top of the beef cheek and roll it up tightly with
the plastic wrap. Make some holes with the knive so the air comes out.
Vacuum seal the roll and chill in the fridge to set the shape.
7. For service, preheat the oven to 180°C. Cut the roll into 2cm slice and place them
on baking paper. And cook the green peppers on a different tray in the oven.
Cook for 5 minutes.
8. While the cheek is in the oven, quick saute the red cabagge with salt
and pepper only.
9. To plate, we will place a bed of sautéed red cabbage, with lines of
hoisin mayonnaise. On top of the cabbage, we will place the beef cheek roll, and
on top of the cheek we will put the roasted green peppers.
10. We will finish by rosting the peppers with a torch, and adding some lines
of berry coulis.
Recipe Duck Magret Wenstern
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Serves 1 pax
Ingredients Amount (grams) Utensils:
Duck breast 1 (250g approx)
Salt To Taste
Black pepper To Taste
Thyme 8g
Garlic 16 g
Butter 60 g
Leeks 2 Uds
Olive oil 20 g
Romesco sauce 30 g Allergens
Pear and mango
30 g
chutney
Sliced Carrot 10 g
Sliced Cucumber 10 g
Sweet potato pure 50 g

Preparation
1. Preheat a grill pan over high heat. Score the skin side of the duck breasts with
a diamond pattern, being careful not to cut into the flesh. Season both sides
of the duck breasts with salt and pepper.
2. When the grill pan is hot, place the duck breasts skin-side down and cook
for 3-4 minutes or until the skin is crispy and browned. Flip the duck breasts over
and cook for an additional 2-3 minutes on the other side.
3. Preheat the oven to 180°C. Transfer the duck breasts (1 tray) and roast in the oven
for 5-7 minutes or until the internal temperature reaches 60°C for medium-rare.
4. Transfer also the pre-cooked leeks in another tray.
5. To plate, place a bed of the sweet potato puree, slided with spatula.
Slice the duck breasts thinly and fan them out over the puree and place the confit leek
making a circle shape. Make 3 points (different sizes) of the chutney.
Drizzle the Romesco sauce over the leeks and sprinkle the carrots and the cucumber
over the meat.
6. Before serving, place a thyme branch and light it up with the torch.
Cover the plate with a plating bowl and serve inmediatelly.
7. The waiter will discover the bowl and some of the thyme smoke will come
to the costumer.
Recipe Sweet potato pure
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)

Sweet potatoes 500 g

Unsalted butter 100 g

Salt to taste

Freshly ground black

to taste Allergens
pepper

Preparation

1. Peel the sweet potatoes and cut them into regular pieces.
2. Season the sweet potatoes with salt, freshly ground black pepper and olive oil
3. Place the seasoned sweet potatoes and unsalted butter in a vacuum bag and vacuum-seal the bag.
4. Cook in steam oven at 90ºC for 2h 30min.
5. For the noisette butter, bring the butter to a pan and render slowly until golden nutty browns.
6. Bring the steamed sweet potato to the vase blender and mix it with the noissete butter.
7. Add salt and pepper to taste.
8. Preverve in portined vaccum bags and freeze for service.
Recipe Romesco Sauce
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Ingredients Amount (grams) Utensils:

Garlic 1/2 head
Toasted almonds 30 g (25 units)
Toasted hazelnuts 25 g (25 units)
Nyora peppers 35 g

Extra virgin olive oil 50-100 g

Slice of bread 1 Allergens

White pepper to taste
Salt to taste
Ripe tomato 300 g
1/2 tablespoon (7
Sherry vinegar
g)

Preparation
Hydrating the ñoras:

1. Place the ñoras powder in a small container, line cover with warm water and
let them soak for about 30 minutes to 1 hour.

Roasting the tomatoes and garlic:

1. Rinse the tomatoes under running water and dry them

(do not peel them and leave them whole).
2. Separate the garlic cloves, but do not peel them.
3. Place the tomatoes and garlic on a baking tray without adding any oil or salt.
4. Place the tray in the oven as close to the grill as possible so that the tomatoes are
almost touching it.
5. Turn on the grill. After about 7 minutes, turn the tomatoes and garlic.
After 3 more minutes, check if the tomatoes are ready
(the skin should come off easily with your fingers) and if the garlic is soft; if not,
leave it a few more minutes.
6. Reserve the roasted tomatoes and garlic (you will peel them when they cool down).

Toasting the bread:

1. Toast the slice of bread in a toaster or in the oven with the tomatoes and garlic
(be careful not to burn it).
Peeling the roasted tomatoes and garlic:
1. Peel the tomatoes and garlic cloves.

Preparing the hydrated ñoras:

1. Drain the ñoras.

Making the Romesco sauce:

1. In a blender, combine the tomatoes, garlic, bread, and hydrated ñoras cut into
small pieces.
2. Add the toasted almonds and hazelnuts, sherry vinegar, salt, and
white pepper to the blender.
3. While blending, slowly pour in 50-100 g of olive oil until you get a thick but
fluid sauce that can be used for dipping grilled vegetables or meats.
4. Store the sauce in a pipe for service
Recipe Mango & Pear Chutney
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Mango 1 Ud
Pear 1 Ud
Red onion 1/2 Ud
Red chili pepper 1/4 Ud
Garlic clove 1 clove

Fresh Grated ginger 10 g Allergens

Brown sugar 50g

White wine vinegar 50g

Salt To taste

Preparation

1. Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer until
thickened, stirring occasionally. Remove from heat and set aside.
2. Blend and preserve in pipe for service
Recipe 24h slow-cooked pork lingot
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Pork collar 500 g
Pork belly 500 g
Honey 10g
Thyme 10g
Orange juice 20 g
Soy sauce 20 g
For the sauce
Pork Stock 300 g
Bag liquid
Oyster sauce 20 g
Butter 10 g

Escalivada 50 g Allergens
Potato grattenne 50 g
EVO To taste
Flakes Salt To taste

Preparation
1. Place the pork, thyme, soy sauce, orange juice, and honey in a vacuum-sealed bag.
Vacuum seal the bag completely.
2. Cook the bag in a steam oven at 80°C for 12 hours.
3. After 12 hours, reduce the temperature by placing the bag in an ice water bath.
Once the meat has cooled, remove it from the bag and shred it into a separate bowl.
4. Shape the shredded meat into 100 g blocks.
5. Once cooled, wrap each block in parchment paper, vacuum-seal it completely, and
store it in the fridge.

For the sauce

1. In a pot, add the reserved liquid and pork stock.
2. Add 20g of oyster sauce to the pot and bring to a boil.
3. Lower the heat and let it simmer until it reduces by half.
4. Strain the sauce through a fine sieve.
5. Add 10g of butter and emulsify the sauce with a whisker
6. Reduce the sauce again over low heat until it reaches a demi-glace texture.

For plating
1. Bring the pork lingot to a tray with oven paper to the oven at 180ºC for 5 minutes
2. In a separate tray do the same with the potato grattene and the Escalivada
3. When ready, torch the escalivada and the gratenne to give a smoky flavor.
4. Plate the pork lingot in the middle, the escalivada on the left and the grattenne on the right.
5. Finish by drizeling some EVO over the escalivada and the grattene, and some flake
salt over it.
Recipe Potato Grattenne
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Potato 1000 g
cooking cream 100 g
Salt to taste
oregano to taste
Black pepper to taste

Allergens

Preparation

1. Cut potatoes into slices of about 1mm thickness using a slicer machine.
2. Put the sliced potatoes in a bowl and add cooking cream, salt, oregano,
and black pepper.
3. Mix well until all the potato slices are coated in the cream mixture.
4. Preheat oven to 170°C and line a baking dish with parchment paper.
5. Layer the potato slices in the baking dish, stacking them one on top of the other to
form a potato mille-feuille.
6. Bake in the oven for 45 minutes in a dry heat.
7. Once baked, remove from the oven and allow to cool.
8. Once it has cooled down, unmold the potato lasagna and cut into 2cm pieces.
9. Vacuum seal each piece with parchment paper and reserve for service.
Recipe Escalivada
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Red bell
400 g Knive
peppers
Onion 400 g Oven
Eggplant 400 g Stove
Extra virgin
to taste Plastic wrap
olive oil

Allergens

Preparation

1. Preheat the oven to 160°C.

2. Wash the vegetables and dry them with a kitchen towel.
3. Place the vegetables directly over the flame of the stove and cook for about
2-3 minutes, turning the vegetables occasionally, until the skin is dark and charred.
4. Remove the vegetables from the fire and place them in gastro trays. Cook them
for 40 min total at 160°C, flipping the pieces after 20 min.
5. After chilling, cover the tray with plastic wrap to make it easier to remove the skin.
Peel the skin off the vegetables with a knife or kitchen scissors and remove the seeds
and interior of the vegetables.
6. Place the vegetables on a baking tray, drizzle with extra-virgin olive oil, season with
salt and freshly ground black pepper and bake for 20 minutes.
7. Peel the vegetables and portion them in vacuum bags with 70 grams of each
vegetable along with some salt and extra-virgin olive oil.
8. Pasteurize the bags by steaming them in the oven at 73°C for 3 hours.
Recipe Duck broth
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount (grams)
Ingredients Utensils:
Water 6L Knive
Chicken carcasses 3 Ud Oven
Duck carcasses 3 Ud Stove
Carrots 2 Kg Plastic wrap
Onion 2 Kg
Leek 1 Kg
Garlic cloves 4 cloves
Thyme 1 branch
Peppercorns 5 balls
Fresh ginger 30 gr
Allergens

Preparation
1. Preheat oven to 180°C.
2. Place the chopped chicken and duck carcasses on a baking tray to brown on both sides.
3. Wash and chop the carrots into large chunks, peel and chop the onions into chunks,
wash and chop the leeks into chunks.
4. Add the vegetables to the baking tray with the carcasses and roast for 40 minutes,
stirring every 10 minutes for even browning.
5. Remove the tray from the oven and transfer the contents to a large pot.
Cover the bottom of the pot with some of the fat from roasting the carcasses and add the
sliced garlic, sliced ginger, herbs and pepper. Brown everything and add the water
6. Bring the water to a boil and add the roasted carcasses and vegetables.
Cover and let it simmer for 4-5 hours over medium heat until the meat separates from
the bones naturally.
7. Right after finished, strain the broth and reserve in the refrigerator covered with plastic wrap
until the next day.
8. The next day, remove the fat that will have accumulated on the surface, reserving it for the
preparation of the paella.
9. Clarify the broth and portion it into 400 g vacuum-sealed bags.
10. Freeze the bags of clarified broth until ready to use.
Recipe Duck Paella
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients (grams) Utensils:
Rice 150g
Duck broth 400g
Fresh duck magret 1/2 piece
Fresh rosemary 1 branch
Salt to taste
Black pepper to taste
Sofrito 25g
Salmorreta 25g
Olive oil as needed
Allergens

Preparation

1. For the duck: place the Magret on a cutting board with the skin facing up. Make longitudinal
cuts from top to bottom and repeat the operation from end to end in the opposite direction,
so that it looks like a lattice. This will prevent the skin from shrinking or twisting in the paella
when it is cooked. Season with salt and pepper on both sides and set aside.
2. Heat the paella over medium heat. When hot, add the Magret with the fatty skin down and
cook until the skin is golden brown and crispy. During the process, the skin will release a lot
of fat, which will be the base of the paella. Make sure the heat is not too high so that the fat
does not burn.
3. Once the skin is crispy, turn the Magret over and cook and seal the meat side for a minute,
just enough to seal it.
4. Remove the Magret from the paella and place it in a preheated oven at 140°C for 10 minutes.
5. Remove half of the fat that the Magret has released from the paella. Add the sofrito,
the salmon, and the rice to sauté it all together.
6. Add the duck broth and increase the heat to high. When the rice starts to boil, stir it and
distribute it evenly over the bottom of the paella so that it cooks evenly. Adjust the salt
if necessary.
7. Let it cook over medium heat for 10 minutes.
8. Take the Magret out of the oven and let it rest until the rice is done.
9. Lower the heat to minimum and distribute the rosemary branches, leaving a space in the
center for the Magret. Slice the Magret into half-centimeter slices and place it in the center of
the paella. Let it cook for another 2-3 minutes until the rice is crispy on the edges.
10. Sprinkle some flakes of salt and ground black pepper over the Magret, brush it and
the paella with a little olive oil, and serve.
Recipe Pork Paella
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Rice 150g
Pork broth 400g
Pork Short Ribs 150 gr
Fresh rosemary 1 branch
Salt to taste
Black pepper to taste
Sofrito 25g
Salmorreta 25g
Olive oil to taste
Piquillo gel to taste
Allergens

Preparation

1. For the pork ribs, we will portion them into 150 g servings, placing them in cooking bags
and cooking them at 80°C for 12 hours. Remember to add salt to the bag before
vacuum sealing. Preserve the liquid from the bag.
2. Heat the paella over medium heat. When hot, add the spare pork ribs and cook until the
skin is golden brown and crispy. During the process, the skin will release a lot of fat,
which will be the base of the paella. Make sure the heat is not too high so that the fat
does not burn.
3. Once the skin is crispy, turn the ribs over and cook and seal the meat side for a minute,
just enough to seal it.
4. Remove the ribs from the paella.
5. Add some olive oil and add the sofrito, the salmorreta, and the rice to sauté it all together.
6. Add the pork broth and increase the heat to high. When the rice starts to boil, stir it and
distribute it evenly over the bottom of the paella so that it cooks evenly. Adjust the salt
if necessary.
7. Let it cook over medium heat for 10 minutes.
8. In a separate pot, bring the preserved liquid from the bag, and add some butter
until emulsifies.
9. Lower the heat of the paellato minimum and distribute the rosemary branches, leaving
a space in the center for the ribs. Let it cook for another 2-3 minutes until the rice is crispy
on the edges.
10. Sprinkle some flakes of salt and ground black pepper over the ribs, brush it and
the paella with a little olive oil, add 4 points of piquillos gel and sprinkle some of the sauce
arround the paella.
Recipe Pork Broth
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
Water 6L

Chicken carcasses 3 Ud

Pork and beef

2 Kg
bones
Carrots 2 Kg
Onion 2 Kg
Leek 1 Kg
Garlic cloves 4 cloves
Thyme 1 branch Allergens
Peppercorns 5 balls
Mushrooms 100 gr

Preparation

1. Preheat oven to 180°C.

2. Place the chopped chicken carcasses and pork and beef bones on a baking tray to
brown on both sides.
3. Wash and chop the carrots into large chunks, peel and chop the onions into chunks,
wash and chop the leeks into chunks.
4. Add the vegetables to the baking tray with the carcasses and roast for 40 minutes,
stirring every 10 minutes for even browning.
5. Remove the tray from the oven and transfer the contents to a large pot. Cover the
bottom of the pot with some of the fat from roasting the carcasses and add the sliced garlic,
mushrooms, herbs and pepper. Brown everything and add the water.
6. Bring the water to a boil and add the roasted carcasses and vegetables. Cover and let it
simmer for 4-5 hours over medium heat until the meat separates from the bones naturally.
7. Right after finished, strain the broth and reserve in the refrigerator covered
with plastic wrap until the next day.
8. The next day, remove the fat that will have accumulated on the surface, reserving it
for the preparation of the paella.
9. Clarify the broth and portion it into 400 g vacuum-sealed bags.
10. Freeze the bags of clarified broth until ready to use.
Recipe Sourdough
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

Amount
Ingredients Utensils:
(grams)
All-purpose
1500 g Mixer with hook
flour
Cold water 900 g Wooden spoon or spatula
Sourdough
150 g Banneton or proofing basket
starter
Salt 40 g Rational
yeast 3g Bowl
Olive oil 10 g Plastic wrap

Allergens
Allergens: Gluten

Notes:

Before starting this recipe, make sure your sourdough starter is active and well-fed.
To keep your starter fresh and active, feed it with equal parts flour and water every
24 hours.

Preparation

1. In the bowl of a stand mixer fitted with the dough hook attachment, add the flour
and cold water. Mix briefly to combine, then stop the mixer to proceed with the
autolyse for approximately 1 hour.
2. After the autolyse, add the active sourdough starter and salt to the mixer bowl.
Continue mixing until the dough has developed gluten and the dough pulls away from
the sides of the bowl, approximately 20 minutes.
3. Check that the gluten mesh has been properly developed. If so, transfer the dough
to a large metal bowl previously greased with a little olive oil to prevent sticking.
4. Cover the bowl with plastic wrap and write on top of it the date and time when you
plan to put it in the fridge. Allow the dough to ferment in the fridge for 48 hours.
5. After 48 hours, remove the dough from the fridge and portion it into
250-260g blocks. Shape the dough balls and place them in a banneton or
proofing basket, covered with a plastic sheet. Let the dough proof for
approximately 1.5-2 hours.
6. Preheat your oven to 220°C.
7. Before baking, score the dough with a sharp knife or blade. If using a spray bottle,
lightly mist the dough with water.
8. Transfer the dough onto the oven trays.
9. Bake the bread for 5 minutes at 220°C, then reduce the oven temperature to 180°C
and bake for an additional 25 minutes, or until golden brown and crusty.
10. Remove the bread from the oven and let it cool on a wire rack before slicing.
11. After cooling, wrap every piece in film and freeze.
Recipe Flavored Butters
Version 1
Date 3/25/2023
Approved by Tomas Vazquez

BUTTER 300gr
RECIPE INGREDIENTS
KLASSIK - 1 10g garlic, 20g fresh parsley
KLASSIK - 2 10g lemon zest, 20g fresh dill
KLASSIK - 3 20g Dijon mustard, 20g fresh tarragon
KLASSIK - 4 30g anchovies in oil, 10g lemon zest
30g crumbled Roquefort cheese, 20g fresh
KLASSIK - 5
chopped chives
KLASSIK - 6 10g fresh thyme, 20g honey

KLASSIK - 7 20g fresh chopped cilantro, 10g lemon zest

KLASSIK - 8 20g Dijon mustard, 20g honey

KLASSIK - 9 10g fresh rosemary, 10g fresh thyme
KLASSIK - 10 20g fresh chopped basil, 10g lemon zest
30g grated Parmesan cheese, 10g fresh
KLASSIK - 11
thyme
KLASSIK - 12 20g Dijon mustard, 10g fresh rosemary
KLASSIK - 13 10g garlic, 20g fresh chopped chives
KLASSIK - 14 20g fresh parsley, 10g lemon zest
KLASSIK - 15 20g Dijon mustard, 20g fresh tarragon
GASTRONOMI 20g ground coffee, 10g grated fresh ginger,
K-1 50g roasted apple, 5g hot chili
GASTRONOMI 10g lemon zest, 20g fresh chopped cilantro,
K-2 5g fresh chopped jalapeño
GASTRONOMI 10g lemon zest, 10g fresh chopped chives,
K-3 10g fresh chopped cilantro
GASTRONOMI 20g chopped green olives, 10g chopped
K-4 garlic, 10g chopped fresh parsley
GASTRONOMI 20g peanut butter, 10g grated fresh ginger,
K-5 5g hot chili
GASTRONOMI 30g crumbled Gorgonzola cheese, 10g
K-6 honey, 10g fresh thyme
GASTRONOMI 10g chopped garlic, 20g grated Parmesan
K-7 cheese, 5g hot chili
GASTRONOMI 20g crumbled goat cheese, 10g honey, 10g
K-8 fresh chopped cilantro
GASTRONOMI 10g curry powder, 10g turmeric powder, 10g
K-9 cumin powder
GASTRONOMI 10g chopped garlic, 20g crumbled feta
K - 10 cheese, 10g fresh chopped mint
GASTRONOMI 10g lemon zest, 10g fresh chopped chives,
K - 11 10g fresh chopped parsley
GASTRONOMI 20g grated fresh ginger, 5g hot chili pepper,
K - 12 10g chopped fresh cilantro
GASTRONOMI 10g lemon zest, 20g crumbled goat cheese,
K - 13 5g hot chili pepper
GASTRONOMI 20g crumbled blue cheese, 10g honey, 10g
K - 14 chopped fresh chives
GASTRONOMI 10g chopped garlic, 20g grated parmesan
K - 15 cheese, 10g fresh thyme
20g peanut butter, 10g hot chili, 5g chopped
KRAZY - 1
fresh cilantro
10g matcha green tea powder, 10g honey, 5g
KRAZY - 2
chopped fresh mint
20g chopped black olives, 10g honey, 5g
KRAZY - 3
chopped fresh basil
20g chopped toasted almonds, 10g honey,
KRAZY - 4
5g chopped fresh sage
20g pumpkin puree, 10g honey, 5g ground
KRAZY - 5
cinnamon

20g strawberry jam, 10g crumbled

KRAZY - 6
Gorgonzola cheese, 5g chopped fresh thyme

20g grated Gouda cheese, 10g Dijon

KRAZY - 7
mustard, 5g grated fresh ginger
10g caramelized onion, 10g crumbled goat
KRAZY - 8
cheese, 10g chopped fresh thyme
20g orange marmalade, 10g crumbled
KRAZY - 9 Roquefort cheese, 5g chopped fresh
rosemary
20g fried plantain chips, 10g honey, 5g
KRAZY - 10
chopped fresh cilantro
20g chickpea puree, 10g olive oil, 5g ground
KRAZY - 11
cumin
20g grated Parmesan cheese, 10g honey, 5g
KRAZY - 12
pink peppercorns
20g cream cheese and onion spread, 10g
KRAZY - 13
honey, 5g chopped fresh parsley
20g chili jam, 10g crumbled goat cheese, 5g
KRAZY - 14
chopped fresh cilantro