Sweetmood No30 - May 2022

TUNA BURGERS • lean tuna 80 g • tuna, fatty part (belly) 60 g • salt to taste • extra virgin olive oil to taste Chop the fatty part of the tuna very finely. Cut the lean part into 2 mm cubes. Combine everything in a bowl and season with salt and extra virgin olive oil. With the help of a 7 cm dough cutter form the 140 g burger. Scald on a nonstick frying pan for 6 seconds per side and place the cheddar on it before placing it on the bed of tomato and salad. DIJON MAYONNAISE • dijon mustard 25 g • egg 1 • apple vinegar 20 g • water 20 g • seed oil 200 g • salt to taste Place the egg, vinegar, and water in a narrow, tall container and, with the help of an immersion mixer, emulsify all the ingredients. Drip in the seed oil. When a stable emulsion is achieved, incorporate the mustard and salt. Add Maldon salt for crunchiness. ONIONS IN VINEGAR • red onion (Tropea) 1 • water 100 ml • white wine 10 ml • sugar 50 g • vinegar 15 ml Combine water, vinegar, white wine, and sugar in a saucepan and bring to a boil. While the marinade heats to boiling, cut the onion and blanch it for 10 seconds, repeating this procedure three times. Cool in water and ice before serving. More information • The Tang Zhong method is a baking technique from the Far East used to make soft, fluffy bread. It is a predough with a gelatinous consistency characterized by a very high level of hydration, composed of a mixture of flour and water. • The bread used for hamburger are buns, whose characteristic is to be soft. • Mirin is one of the fundamental ingredients of Japanese cuisine and is one of the most-used condiments in Asian dishes. It’s an alcoholic liquid (about 14°C) obtained from the fermentation of a particular type of rice, glutinous rice or sweet rice, very popular throughout Asia. MARINATED CUCUMBERS • fresh cucumber 1 • mirin 10 ml • soy 5 ml • rice vinegar 2 ml • salt to taste Peel and finely cut the cucumbers to 4 mm in a bowl and let them rest for 10 minutes sprinkled with salt. Rinse them under running water until they lose most of their vegetative water. Season with mirin, rice vinegar, and soy. 52 RECIPES

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