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 METHOD 

  1. In a pan on a medium heat, roast the almonds, peanuts, pine nuts and sesame seeds. Set aside.
  2. Roast the chillies on a griddle, then place them in a plastic bag to sweat. (Important, is to roast the chillies as they are raw)
  3. Clean the chilli, removing skin, seeds and stem.
  4. Blend the chillies with half a litre of...

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 METHOD 

  1. In a pan on a medium heat, roast the almonds, peanuts, pine nuts and sesame seeds. Set aside.
  2. Roast the chillies on a griddle, then place them in a plastic bag to sweat. (Important, is to roast the chillies as they are raw)
  3. Clean the chilli, removing skin, seeds and stem.
  4. Blend the chillies with half a litre of chicken stock.
  5. Set aside.
  6. Heat half the oil in a large saucepan on a medium heat.
  7. Add onion and garlic.
  8. Incorporate the almonds, peanuts, pine nuts, raisins and pieces of bread in pieces.
  9. Cook until bread is soft and blend with the chilli mixture.
  10. In the same saucepan, heat the remaining oil and return the sauce.
  11. Season with salt and white pepper.
  12. Keep cooking on a medium-low heat for a minimum 15-20 minutes.
  13. To serve cover the chicken pieces with the sauce and sprinkle on toasted sesame seeds.
  14. Serve with edible flowers to taste.

 





 

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Ingredients 4 persons
  • 1/2 l chicken stock
  • 3 “güero” chillies
  • 2 spoonfuls butter or oil
  • ½ diced onion or ¾ cup onion
  • 2 cloves garlic
  • ½ cup peeled almonds (80 g)
  • ¼ cup natural unsalted peanuts (80 g)
  • ½ cup white pine nuts or (40 g)
  • ¼ cup sesame seeds or (40 g)
  • ½ cup white raisins or (50 g)
  • ½ bread roll
  • Salt
  • Pepper to taste
  • 1 spoonful sesame seeds to accompany (not roasted)
  • edible flowers to taste.
Recipes. The Cook & Chef Institute