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Carrot purée

 
Peel the carrot, chop into thin slices.
 
Cook the carrot with the remaining ingredients in a covered pan on a low flame until tender. Blend and set aside.
 
 
Pork scratchings
 
Cook the pig skin in salty water on a medium heat until good and tender.
 
Dehydrate in the oven at 80ºC until crunchy....

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Carrot purée

 
Peel the carrot, chop into thin slices.
 
Cook the carrot with the remaining ingredients in a covered pan on a low flame until tender. Blend and set aside.
 
 
Pork scratchings
 
Cook the pig skin in salty water on a medium heat until good and tender.
 
Dehydrate in the oven at 80ºC until crunchy. Fry in hot oil and set aside.
 
 
Pickled vegetables
 
Julienne the onion and slice the carrots sidewise. Mix all the ingredients in a sous vide bag and seal. Set aside in the cold for 12 hr.
 

Pickled pork
 
Season the cold cuts. Seal at a high heat in a pan and place with the remaining ingredients sous vide. Cook for 16 hr at 70ºC. Set aside in the cold.
 
 
Serving
 
Cut the cold cuts into thin slices and roll them up.
 
Place a tear-drop of carrot purée on the plate; on top, place the slices of rolled up cold cuts. 
 
Top off by decorating with the onion, carrot and pork scratchings. The final touch: sunflower seeds, diced chives and shavings of blue cheese.

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Ingredients 4 persons
  • CARROT PUREE
  • 300 g carrot
  • 50 g butter
  • 25 g water
  • PORK SCRATCHINGS
  • 100 g pig skin
  • With or without salt
  • With or without oil
  • PICKLED VEGETABLES
  • 50 g red onion
  • 50 g carrot
  • 35 g apple vinegar
  • 1 g whole black pepper
  • 10 g sugar
  • 2 g salt
  • PICKLED PORK
  • 500 g pork cold cuts
  • 2 cloves garlic
  • 100 g red onion
  • 3 g black pepper
  • 50 g apple vinegar
  • With or without salt
  • With or without ground black pepper
Recipes. The Cook & Chef Institute