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WARM SALAD OF FOIE WITH CITRIC LEAVES, PUMPKIN ESSENCE AND FRESH GARLIC WITH BABY LEEKS, HONEY AND MARJORAM BREAD CRACKLING

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WARM SALAD OF FOIE WITH CITRIC LEAVES, PUMPKIN ESSENCE AND FRESH GARLIC WITH BABY LEEKS, HONEY AND MARJORAM BREAD CRACKLING

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Ingredients

Adjust Servings:
Foie
Milk as needed
Salt
white pepper
2 tablespoons Olive Oil Oleum Flumen Premium
Pumpkin Essence
1 kilogram pumpkin
80 grams fresh butter
Salt
white pepper
Leek & Hazelnut Essence
500 grams green leeks
200 grams green scallion leaves
80 grams Micri or 16 grams tapioca
1 decilitre toasted hazelnut oil
Salt
Honey Marjoram Bread Crackling
120 grams high quality raw par baked bread
20 grams honey
ground marjoram leaves
Salt
Fresh Baked Leek Salad
8 small leeks
wild rocket leaves
red chard
lamb's tongue lettuce
watercress and another bitter variety choice
1 decilitre Olive Oil Oleum Flumen Ninou
10 grams balsamic vinegar
5 grams honey mead
Salt
white pepper
Features:
    • Serves 4
    • Medium

    Ingredients

    • Foie

    • Pumpkin Essence

    • Leek & Hazelnut Essence

    • Honey Marjoram Bread Crackling

    • Fresh Baked Leek Salad

    Directions

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    Jordi Cruz

    Jordi Cruz was born in Manresa (Barcelona) in 1978 and studied cooking at the “Escolar Superior d’Hosteleria Joviat” in the same city. At 14 years old he began working in the restaurant Cercs Estany Clar (Barcelona), where he received his first Michelin star in November 2002, becoming, at 24 years, the youngest chef in our country and second in the world to receive this distinction. The strong promise he represents within the panorama of Spanish Cuisine was recognised from that moment on.

    Before, he won several awards among which are: the Young Chef’s Spanish Championship in San Sebastian in 2002; the International prize Cooking with Olive Oil from “Jaén Paraíso Interior”, made in 2003 under “

    In 2006 he became champion of the first edition of “Chef of the Year” CCA, an event where he is currently Vice President of the jury (the Chef Martin Berasategui is the President).

    In December 2007, Jordi Cruz left the Estany Clar and became manager and head Chef at the restaurant Angle de Món Sant Benet (Barcelona). In November 2008 the restaurant was also awarded with one Michelin star, which is still maintained in 2014 Guide and now in Hotel Cram Barcelona.

    In May 2010, he took the lead of ABaC Restaurant & Hotel, which is now the gastronomic reference of the city and it is awarded as Best Restaurant of Catalonia 2011 by the Catalan Academy of Gastronomy, and with 2* Michelin Guide since 2012 and 3 “Soles Repsol” since 2013.

    Jordi Cruz is the author of “Cooking with logic: technique and concepts in the kitchen of Estany Clar” and he is actually writing his second book.

    In June 2012 he opened a new restaurant in Barcelona Ten’s Tapas Restaurant, in the heart of the Born district, offers tapas and side dishes true to the philosophy of ABaC.

    Regarding his cuisine, the chef himself defines it as “evolutionary and restless, based on the product and where creativity and tradition are merged.” Within his profession, the coherency and clarity of his avant garde cuisine has continued to stand out from changing fashions and trends.

    Since 2013, he has been a judge on the program Master Chef Spain on TVE1 and has been awarded as Chef de l’Avenir by the “Académie Internationale de la Gastronomie” (International Gastronomy Academy).

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