Culinario Universidad Católica

Citrus Ceviche

  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons extra virgin olive oil
  • 1 pound fresh sea bass fillets, sliced 1/4 inch thick
  • 1/4 cup chopped fresh cilantro
  • 1 onion, thinly sliced
  • 2 avocados – peeled, pitted, and cubed
  • salt and pepper to taste
  • 4 hard-cooked eggs, quartered

Directions

  1. In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
  2. Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

Citrus Ceviche

  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons extra virgin olive oil
  • 1 pound fresh sea bass fillets, sliced 1/4 inch thick
  • 1/4 cup chopped fresh cilantro
  • 1 onion, thinly sliced
  • 2 avocados – peeled, pitted, and cubed
  • salt and pepper to taste
  • 4 hard-cooked eggs, quartered

Directions

  1. In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
  2. Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

TECHNICAL COOKING SHEET

 RECIPE: ANDEAN GRAIN MUFFINS

Last Names: Chavez ToranzoName: Miluzka

Item: Pastry

Date: 2013.11.06

Category:              Pastry Portions:      1
Applications:   dessert

INGREDIENTS

Andean grain muffins½ cup of pop andean grains (quinoa and kiwicha)

200 gr. butter

1 cup of sugar (brown or white)

4 eggs

3 cups flour

1 cup of milk

1 teaspoon of vanilla

150 gr. of chopped chocolate

20 gr. of honey or maple syrup

 

Cream for topping

200 gr. whipped cream

100 gr. lucuma pulp

 

Andean grain praliné

125 gr. sugar

38 gr. water

200 gr. pop andean grain (quinoa or kiwicha)

PREPARATION

Beat the egg whites until stiff, let stand.Beat the butter and add the sugar slowly, keep beating to get a homogeneous dough, then add the yolks one by one.

Sift flour with baking powder and gradually add to butter mixture alternately with milk, vanilla and honey.

Finally, add the egg whites and the andean grains, mix with the help of a spatula trying to give the preparation some air.

Fill pirotines at ¾  and take them to the oven preheated at 180 degrees Celsius for 20 minutes.

Whip the cream vigorously once firm, add the lucuma pulp.

Decorating the Muffins

Garnish with an andean grain praliné .

Put in a pot sugar and water  make it boil at 125 degrees Celsius.

Add the almonds to the sugar and move out of the fire until it crystallizes. Return to medium heat and move until caramelized.

Pour everything on a plate with silpat.

Cool and shred. Leave the nicest complete for garnish.

 

 

 

    TECHNICAL COOKING SHEET

  RECIPE: DUOMO OF CHOCOLAT ET PHYSANLIS                                                                                                            

 

Last Names: IbarguenName: Giovanni
Item: Pastry

Date: 2013.11.06

Category: Pastry Portions:      1
Applications:   dessert

INGREDIENTS

 

Cream of aguaymanto100 ml.  aguaymando juice

50 gr. sugar

185 gr. cream

60 gr. egg yolk

4 gr. gelatin

 

Coca Genoise

3 eggs

90 gr. sugar

60 gr. flour

20 gr. coca powder

30 ml. Sacha Inchi oil

 

Chocolate Miroir

275 gr. sugar

100 gr. bittersweet chocolate

59 gr. cocoa

80 gr. water

1 onz. Pisco

 

Chocolate mousse

250 gr. bittersweet chocolate

120 gr. butter

100 cc. water

150 gr. sugar

50 gr. glucose

180 gr. egg white

200 gr. cream

 

 

 PREPARATION

 

Aguaymanto creamPut the aguaymanto juice and cream in a pot, and make it boil for few seconds. In a bowl mix the yolks with sugar and add the third part of the first preparation, mix and take the preparation to the stove stirring constantly to get a cream.

Hydrate the  gelatin in 28 ml. of water and mix with the aguaymanto cream, put it in a mold and take it to the refrigerator.

Quinoa wafersMix the butter and sugar to get a cream, add the glucose and the dry ingredients, let stand for 30 minutes. Cook for 10 minutes at 170 degrees  Celsius on a silicone plate, cut when still warm. 
Coca GenoiseBeat the eggs with sugar, mix with the dry ingredients, pour the sacha inchi oil. Take to the oven at 180 degrees Celsius for 12 minutes
Chocolat MiroirPut he sugar, chopped chocolate, cocoa, water and pisco in a pot and cook it at 100 degrees Celsius. Remove from heat and let cool. Cover the mousse when the mix is at 32 degrees Celsius
Chocolat MousseMelt the chocolate in a double boiler. Add the butter. Remove from heat and let it cool to room temperatura.

Pour the water in a pot with sugar and glucose, make it boil to 120 degrees Celsius to get a syrup.

Beat the egg whites with sugar and pour the syrup gently, keep beating until the mix gets cool to obtain an Italian meringue.

In a separate bowl beat the cream for a little while (less consistency of whipped cream).

Add to the mix of chocolate, the meringue and then the cream

 

     TECHNICAL COOKING SHEET

  RECIPE: PICARONES                                                                                                                                                                  

 

Last Names: NuñezName: Camila
Item: Pastry

Date: 2013.11.06

Category: Pastry Portions:      1
Applications:   dessert

INGREDIENTS

 

75 gr. Pumpkin1 teaspoon of whole anise

50g Fresh yeast

250 gr.  All-purpose flour

250 gr.  Sweet potatoes

1 small measure of Pisco

½    Egg

Salt to taste

 

PREPARATION

 

Cook the pumpkin with anise and saltDissolve the yeast in 80 gr of  warm water and let it stand

Combine flour, pumpkin, sweet potato, and yeast. Knead vigorously with open hand. Add the Pisco and egg. Kneading constantly until it becomes a thick, yellow and even, dough.

Cover the dough with a moist cloth and let stand from one day to another.

The next day, with fingers moistened in salty water, take a small portion of the dough making rings with a hole in the middle.

Fry the “picarones” in a big pan full of hot oil.

Once the rings are fried take them out of the pan with the help of a stick.

Serve the “picarones” when still hot, sprinkle with not too thick, sugar cane honey.

 

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