Kevin's Spanish Experience!
Friday, 9 May 2008
All week, we've been checking out what's on offer in sunny Spain in Malaga! Kevin Dundon was the luckiest of the lot, as he got to learn and try out Malaga's finest cuisine from their Michelin Star Chef, José Carlos Garcia of Café de Paris!It's our last sneak peek at what's on offer in Malaga for the summer with Kevin's Spanish Experience. Kevin will be showing us what he learned with two fabulously sunny recipes inspired by his day there!
CARPACCIO OF LANGOUSTINES WITH CUCUMBER ROLLS FILLED WITH AVOCADO MOUSSE CITRUS SCENTED OIL
Ingredients
20 Dublin bay prawns-langoustines
1 cucumber
1 ripe avocado
Juice of 1 lemon
50g crème fraiche
Seasoning
Dressing
50g pine nuts
1 lemon
1 lime
150ml olive oil
Seasoning
1 dessertspoon of flat leaf parsley
Method
Peel and thinly slice the prawns and arrange in a circle around the middle of the plate.
Sprinkle with a little lemon juice and a twist of black pepper.
Meanwhile using a mandolin slice long strips of cucumber and rool into a circular (Cannelloni like shape) and arrange on the middle of the prawns.
Fill this with an avocado mousse.
Remove the flesh from an avocado and mash it together with some lemon juice, black pepper and the crème fraiche.
Pipe this stuffing (farce) into the cucumber roll and make it nice and neat in shape. Decorate with some macro greens or some flat leaf parsley.
Meanwhile make the dressing. . .
Toast the pine nuts in the oven or on a very hot pan.
Squeeze the lemon and lime juice into the olive oil and mix completely.
Finely chop the flat leaf parsley also and add to the oil and finally mix in the pine nuts.
Drizzle this mixture around the side of the plates.
DARK CHOCOLATE MILLE FEUILLE
Ingredients
Tuille Biscuits:
100g icing sugar
100g plain flour
100g egg whites
50g butter
20g cocoa powder
In a large food mixer, mix all the ingredients together for 4-5 minutes until completely soft and creamy.
With a palette knife spread a thin layer onto a baking sheet well line with butter or parchment or a silicone mat.
Bake at 180C/350F/gas Mark 4 for 4-6 minutes until just turning brown
Remove from the oven and immediately cut into individual rectangular pieces. (5 inches by 2.5 inches)
Chocolate Brownie:
225g butter
150g Dark chocolate
200g plain flour
1 teaspoon of baking powder
75g chopped hazelnuts
4 large eggs
200g caster sugar
Melt chocolate and butter together.
Mix eggs and sugar until they reach the ribbon stage (sabayon)
Fold in the dark chocolate and butter mixture.
Fold in the plain flour, baking powder and chopped hazelnuts.
Pour into prepared tin and bake for 35 minutes approx until mixture is set to the touch.
Allow the brownie to cool and then cut into the same size as the chocolate tuille.
It should be quite thin.
Chocolate mousse:
250g dark chocolate
2 eggs-separated
250ml cream-softly whipped
Kirsch liqueur.
Melt the dark chocolate, Whip egg whites to the meringue stage.
Add egg yolks to dark chocolate.
This will firm up-don't panic.
Mix In the softly whipped cream and the kirsch and then fold in the egg whites.
Transfer to a piping bag.
Assembly
Put the tuille disc on the plate and top with a piece of the mousse, then add a thin layer of brownie.
Repeat this process to build up the dessert and finish with a layer of mousse.
Drizzle some Moreno cherries around the side of the dessert.
For more information on where the Afternoon Show filmed, plus many other attractions visit www.spain.info