Photography recipe
Fotografía Chef Signature Chef

METHOD
 
THE POLENTA
  1. Put the three cups of beef stock on to boil; add in the polenta on a medium heat. Add in butter and season (try using "chepil").
  2. Once ready, place in a heat-resistant vessel. Place a pan beneath to allow the fish to cool down over ice.
  3. Once set, remove from the mould and cube; heat the fish on a hot grill.
  4. ...

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METHOD
 
THE POLENTA
  1. Put the three cups of beef stock on to boil; add in the polenta on a medium heat. Add in butter and season (try using "chepil").
  2. Once ready, place in a heat-resistant vessel. Place a pan beneath to allow the fish to cool down over ice.
  3. Once set, remove from the mould and cube; heat the fish on a hot grill.
  4. Stripe the polenta on a grill.
THE KID
  1. Roast the chillies in a skillet with onion, tomato and garlic.
  2. Blend the roasted mixture with three cups of water; season, then blend and strain.
  3. Season the kilo of kid (leg & chops) with epazote salt and jalapeño.
  4. Marinade the kid in the sauce and place in a warmed-up  pressure cooker; add in sprigs of thyme.
  5. Cook in the pressure cooker for exactly 35 minutes. Remove, clean and bone the meat.

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Ingredients 4 persons
  • THE POLENTA
  • 1 cupful polenta
  • 3 cupfuls beef stock
  • 1 stick butter
  • THE KID
  • 1 kg kid (with bones)
  • 2 “ancho” chillies
  • 2 “pasilla” chillies
  • 2 “guajillo” tomatoes
  • 2 large red tomatoes
  • 1/2 onion (small)
  • 1/2 medium garlic bulb
  • Thyme
  • Epazote
  • Salt
  • Jalapeño
  • Three cups of liquid to the sauce
  • Red mizuna.
Recipes. The Cook & Chef Institute