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Fotografía Chef Signature Chef

Method. 

Rhubarb: Peel the rhubarb, seal with a little peanut oil and a knob of butter. Moisten with beet juice, season with salt, pepper and mustard seeds. Cook gently ensuring the stalks do not deform.

Cured sugar beets: Cut the beets into thin strips using a mandoline slicer. Leave to marinade in the fridge for forty-five minutes with salt,...

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Method. 

Rhubarb: Peel the rhubarb, seal with a little peanut oil and a knob of butter. Moisten with beet juice, season with salt, pepper and mustard seeds. Cook gently ensuring the stalks do not deform.

Cured sugar beets: Cut the beets into thin strips using a mandoline slicer. Leave to marinade in the fridge for forty-five minutes with salt, coriander seeds, grape vinegar and nut oil. Serve tender.

Tomatoes: Cut the tomatoes into wedges and aromatize with rosemary flower, salt and pepper.

Accompaniment: Red clover leaves, vinaigrette, miner´s lettuce, sheep´s sorrel, wild flowers and Kaffir lime salt.

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Ingredients 4 persons
  • 3 stalks rhubarb
  • Peanut oil
  • Butter
  • 2 sugar beets
  • Salt
  • Pepper
  • 2 g mustard grains
  • 2 g coriander seed
  • Grape vinega
  • 3 kumatoes
  • Rosemary flowers
  • Red clover leaves
  • Miner´s lettuce
  • Sheep´s sorrel
  • Wild flowers
  • Kaffir lime salt
Recipes. The Cook & Chef Institute