Our hot dog with Hermann Thate, el label del Ensanche brand sausages, onion custard, barley air and curry ketchup gumdrops
Meats / Eggs
INGREDIENTS: SERVES 2
Txakur beroa (hot dog)
Curry Ketchup Gumdrop
Start by stretching out the bread and spreading it with the sweet mustard. Place the ham, cheese and, finally, the sausage on top of the bread. Roll it up and brush with the beaten egg. And after the oven has warmed up, cook it for 10 minutes at 210º. When it is golden brown, take it out.
Prepare the onion custard. First, cut the onion into brunoise and brown it well. Add the cream and milk and allow to reduce. Take off the heat and add the egg yolk.
To make the CurryKetchup gumdrops, put the curry ketchup and beer in a saucepan. Warm and rehydrate the isinglass and finally add them to the pan with the ketchup and beer. With the first preparation, coat a mould protected with cling film and allow to cool. This will allow it to solidify. Then, cut it into 1 cm squares and toss in the sugar.
Finally, prepare the barley air. With the hand mixer, mix the IPA style beer and soy lecithin well.
We brush the onion custard to create a brushstroke in the centre of the plate. On top of this we put the rolled sausage in two pieces and the barley air. Around it we intersperse the gumdrop cubes with the custard. And, if we want, we can decorate it with petals.
This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.
This week we will pair with an excellent red wine from the Canary Islands: Ignios Listán Negro Vendimia seleccionada 2015
This wine from the Ignios Winery is the result of first-rate wine growing, with priority being given to a high-quality grape and non-intrusive work in the winery, with the intention being to reflect the nature of the variety and the volcanic soil where the grape is grown.