Our achievements as recognised within public media and comunications.
ELS TIPS DE LA RUSCALLEDA
Every tuesday at 9.00 at the show El mati i la mare que el va parir
Tuesday, on September 10, 2019
GASTRONOMIA AMB CARME RUSCALLEDA
Show: El matí a Ràdio 4
Thursday, January 10, 2019.
This month recipe on
For the yellow curry: sauté the shallots in the oil for 2 minutes. Add the garlic, the ginger, the lemongrass and the curcuma, and sauté 1 minute more.
Mix in the milk, the water, the agar agar and the peanuts, and cook for 1 minute. Set it aside to cool on a tray until it sets.
Blend the curd until it is smooth, strain it, and season is with salt and pepper and refrigerate it.
For the green curry: follow the same instructions as above for the yellow curry and add the spinach, coriander and basil when blending the mixture.
For the chutney: Gently sauté the shallots on a medium heat for about 10 minutes until they are golden in colour.
Add the vinegar and allow the mixture to reduce at low heat, until it is about half of its initial volume. Mix in the sugar, pineapple, tamarind pulp, ginger and water, and continue to cook it on a gentle heat for 10 minutes.
For the yellow curry:
- 100g of finely chopped shallots
- 6g of finely chopped ginger
- 4g of finely chopped garlic
- 20g of finely chopped lemongrass
- 20g of extra virgin olive oil
- 1g of curcuma
- 150ml of coconut milk
- 300ml of water
- 10g of roasted and finely chopped peanuts
- 4g of powdered agar agar
For the green curry.
The same ingredients as above, plus:
- 15g of blanched spinach
- 8g of coriander
- 5g of blanched basi
For the tamarind chutney:
- 75g of finely chopped shallots
- 15g of extra virgin olive oil
- 75g of cava vinegar
- 40g of brown cane sugar
- 4g of finely chopped ginger
- 75g of tamarind pulp
- 150g of finely sliced pineapple rings
- 120g of water
- 2g of agar agar