About Óscar Rodríguez

This author has not yet filled in any details.
So far Óscar Rodríguez has created 20 blog entries.

TRADITIONAL ROASTED SUCKLING PIG

Ingredients Suckling pig Salt Extra virgin olive oil Water INSTRUCTIONS 1. Lay the suckling pig on an oven grid (skin up) over a roasting tray (to avoid the skin touching any liquid and making it crispier by the evaporation of the liquids). Add salt only on the meat (not on the skin) and massage with olive oil. 2. Put into the

COCHIFRITO (DICED PIGLET’S MEAT CUBES) RECIPE

Ingredients Cochifrito (diced piglet's meat cubes) contains bones Salt Garlic Extra virgin olive oil Parsley Vinegar   INSTRUCTIONS In a deep paella pan, or a deep pan, put enough oil to cover the cochifrito, previously dried and slated) adding whole smashed garlic. Start cooking at medium heat. When it looks half cooked raise the heat to brown the meat until the skin start puffing

SPLIT UP SUCKLING PIG

Ingredients   Suckling pig Oyster sauce Soy sauce Teriyaki sauce Onion Garlic Black salt Potatoe Cream Butter Chili thread Corn flour Garlic flowers Salmon roe Mustard Vera paprika powder Cider vinegar Fennel flowers Salt Extra virgin olive oil Water INSTRUCTIONS Cook suckling pig at low temperature in a vacuum bag for 8 hours at 68 degrees. SNOUT ... Roast the snout in the

CARRE OF SUCKLING PIG IN TWO COOKING PROCEDURES RECIPE

Ingredients   Piglet carre Mustard Salt-pepper Sugar Soy sauce Carrots Baby carrots Onion Pepper corns Bay leave Extra virgin olive oil Olive oil caviar Chili threads Apple vinegar Lima Buds and flowers INSTRUCTIONS Make a brine with 14% of salt per liter and introduce in it the carre for 4 horas. Pack in vacuum half of the carre with oil and

SUCKLING PIG CARRE WITH ROAST POTATOES AND SAFFRON ALIOLI RECIPE

Ingredients Piglet carre Potatoes Extra virgin olive oil Salt Garlic Saffron Milk INSTRUCTIONS Roast the carre with salt, olive oil and water, until the skin become crispy. Avoid the skin touching the water to maintain the crunchiness. Apart roast some potatoes and make an aioli based on milk, garlic, saffron and olive oil. Cut the carre and trim the ribs bones, served with potatoes.

TRADITIONAL SUCKLING PIG LOIN AND BELLY ROLLED AND ROASTED RECIPE

Ingredients Suckling pig loin and belly Romaine lettuce hearts Pumpkin Salt Extra virgin olive oil Onions Butter Buds and flowers INSTRUCTIONS Roast the seasoned tenderloin and massaged with oil in an oven at 160 degrees for 1 hour, add a little water and raise the temperature to 180 degrees until completely browned. Remove the string and cool, cut into thick slices. To

ROASTED SUCKLING PIG LOIN & BELLY STUFFED WITH BACON AND ONIONS PURE TRUFFLES SMOKED

Ingredients Suckling pig loin and belly Sallots Olive oil caviar Extra virgin olive oil Salt Dried tomatoes Mashed potatoes Truffle Smoke and lime siphon sponge cake Cream cheese INSTRUCTIONS Season and grease with olive oil the loin & belly and roast in an oven at 160 degrees for 1 hour, add a little water and raise the temperature to 180 degrees until completely browned.

SUCKLING PIG ROTI STUFFED WITH SPICY MEAT SERVED WITH ANISE SAUCE AND PAK CHOI RECIPE

Ingredients Suckling pig roti Salt Extra virgin olive oil Beef minced meat 4 Chinese spices Carrots Onion Leek Green and red peppers Tomato sauce Garlic Parsley Soy sauce Star anise Corn flour Pak choi Eggs Setchean pepper Port wine   INSTRUCTIONS Fry the onion, leek, peppers and garlic all finely chopped. Taking off heat add the meat, 4 Chinese spices, tomato sauce, eggs, salt

CARPACCION OF PIGLET’S ROTI, SEMI SALTED WITH HOT & SOUR TOUCHES

Ingredients Piglet's roti Salt & sugar Pepper Extra virgin olive oil Olive oil caviar Hot & sour paprika powder (from La Vera) Sprouts and flowers Capers Sirache sauce Oregano Maldon salt Parmesan cheese Tomatoes Lemon Wild rocket leaves Instructions Make a mixture of salt, sugar and pepper and cover the roti with it, let it rest overnight in the fridge. Wash the roti well

CUBE OF PIGLET’S ROTI WITH SOBA NOODLE AND TOUCH OF GARLIC

Ingredients Piglet's roti Salt Extra virgin olive oil Bay leaves Soba noodle Garlic Black garlic Green garlic Herbs Port wine Soy sauce Herbs, flowers and buds Make a mixture of salt, sugar and pepper and cover the roti with it, let it rest overnight in the fridge. Instructions Wash the roti well and cook vacuum for 8 hours at 65ºC.

Load More Posts