As we tell you about our social networks (Facebook and instagram) on May 3 at 4:00 pm we conducted a Showcooking by the prestigious chef Luis Márquez on the occasion of the celebration of the 25th anniversary of Biocultura Barcelona where Yerbal was as an exhibitor .

The showcooking tried to analyze by means of different recipes the multiple applications that the Curry’s and Masalas de Yerbal can have in the kitchen, and thanks to the chef Luis Márquez the event was a success while the room was full and we think that the spectators came out very happy and with eager to try new things in your kitchen. From Yerbal we want to thank Luis and everyone who was present.

Let’s make way for the really important … that were the RECIPES 🙂
1- RECIPE: INCOMING: BROCOLI PINCH AND SAIFY STEAM COLIFLOR WITH CURRY ORISSA.

RECIPE: Ingredients: 1 cauliflower, 1 broccoli. Cut broccoli and cauliflower into small saplings, stew with sake and leave al dente. Cool in water / ice, drain and set aside.
For the realization of Curry Orissa cream we will need the following ingredients: 1 CALABACIN OF 350 GR, 2 ONIONS 200 GR, 2 PUERROS 200 GR, 1 POTATO 150 GR, SALT. Cook everything with 4 gr. Curry Orissa, at the end of cooking (at a temperature of approximately 50 degrees), crush with 12 gr Curry Orissa and add a few drops of lemon.
Serve with the Curry cream base and the cauliflower and broccoli on a skewer over the cream. Decorate with petals and chives.

2- RECIPE: FIRST DISH: CURRY THAI OF FISH AND VEGETABLES ACCOMPANIED BY CURRI BANGKOK OF YERBAL.

RECIPE: Ingredients: 1 CARROT, 1 CARROT LODGING, 1 GREEN PEPPER, 1 RED PEPPER, 1 DWELLED ONION, 100 GR OF JUDIA VERDE PLANA, LUBINA ECOLOGICAL 800 GR. CUT IN DICE, 2 TAMARI SPOONS, 1 SPOON OF SESAME OIL, COCONUT MILK, 500 GR. OF RICE BASMATI INTEGRAL AND CURRY BANGKOK.

Cook the rice following the indications of the product, cut strips all vegetables (Thai cut if possible). Sauté 3 minutes later with the sesame oil. Add coconut milk and a spoonful of Curry Bangkok, tamari and sea bass. Leave to cook for 4 minutes and then serve with rice base and sauté with your Curry sauce, decorating everything with edible flowers.

3- RECIPE: SECOND DISH: ESOPHADO SEFARDÍ DE TERNERA AND SEASONAL VEGETABLES ACCOMPANIED BY MASALA ARABIA.

RECIPE: Ingredients: 1.5 KG OF BEEF OR COW MEAT FOR ESTOFAR (CUT IN DICE), 250 GR OF CARROTS, 100 GR OF RED PEPPER, 100 GR OF GREEN PEPPER, 400 GR OF ONIONS, 4 PEELED GARLIC TEETH, 2 TABLES OF MASALA ARABIA DE YERBAL, 1 CUP OF BROTH OF VEGETABLES, 1 SPOONED HONEY BUSH, 1 RANGE OF CINNAMON, 1 CUP OF TOMATO SAUCE, 1 GOOD CUP OF DRY RED WINE, OLIVE OIL AND SALT TO TASTE.

Cut all the vegetables in julienne and sauté with olive oil and salt. Add the honey and veal in cubes. Seal the meat next to the vegetables. Add the broth, the wine, the tomato sauce and the cinnamon stick. Then add the Masala Arabia and let cook for 40 minutes and then let stand for 24 hours in cold, then reheat and serve with a base of flavored brown rice.

4- RECIPE: DESSERT: PUMPKIN AND CARDAMOMO NATILLAS WITH CURRY SRI LANKA. A dessert has been converted to Agra Ka Petha custard. A specialty of the city of Agra. These desserts are made with a local pumpkin and are often made with spice and rose water.

RECIPE: Ingredients: 450 GR OF COOKED PUMPKIN, 1 GLASS OF WATER, 6 SEEDS OF CARDAMOMO, PETALS OF DEHYDRATED PINK, 200 GR OF MILK OF COCONUT, 1 SCOFFE OF CURRY SRI LANKA, STEVIA LEAF AND 1 SPOON OF COFFEE OF KUZU.

Cook the pumpkin with cardamom, rose petals and stevia. When the pumpkin is cooked, we pass it to a glass blender and together with the other ingredients beat until it gets a creamy texture. Serve in individual containers and decorate with rose petals.

TO ENJOY THE FOOD, ABOVE ALL IF IT IS ECO AND HEALTHY 🙂