Menu 1

Menu 1

By
From
Catalonia
Serves
6
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
Black pudding & apple croquetas
Trotter sliders
Clams ‘a la plancha’ with olive oil
Razor clams with jamón & cava vinaigrette
Catalan spinach
Strawberries with vermouth vinegar
Saffron & pine nut ice cream

Method

  1. Two or more days before

    Cook the trotters for the sliders and allow them to cool in their liquid.
  2. Make the alioli and romesco sauces, spoon into jars or containers and chill.
  3. Make the slider buns (freeze if you are serving them many days in advance) and keep in an airtight container.
  4. Make the ice cream and freeze in a container.
  5. The day before

    Make the mix for the croquetas and shape into balls, place on a lined baking sheet and chill.
  6. Shred the troers to make the mix for the sliders. Shape into burgers and chill.
  7. Prepare the razor clams. Steam them then remove the meat. Put in a bowl and cover and chill.
  8. On the day

    Heat the oil and fry the croquetas.
  9. Fry the sliders and assemble in the buns.
  10. Cook the spinach.
  11. Cook the clams.
  12. Fry the jamón and make cava vinaigree; add the prepared razor clams to the jamón and heat through.
  13. Assemble the anchovies.
  14. Marinate the strawberries.
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