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Carabinero curry, rice and tapioca

by Rui Silvestre
Vistas, Portugal
 

Dinnertime at my house was a moment shared between all my family – my Indian grandmother, my Mozambican mother, and my godmother Chef in France. Our cuisine mixed flavours from various corners of the world. These culinary experiences were fundamental in my decision to become a Chef.

Carabinero curry, rice and tapioca

  • STARTER
    5 PERS.
  • timing
    50MIN
  • preparation time
    20MIN
  • Cooking time
    30MIN

INGREDIENTS

CARABINERO BROTH
10 Carabinero heads
50g shallots
50g celery sticks
50g fennel
2 bay leaves
Water
Grapeseed oil
30g ginger
30g chili
5g coriander seeds
30g of lemon grass

CARABINERO EMULSION
500ml Carabinero broth
150ml coconut milk

CARABINERO
10 Carabineros (size 6/7)
500ml Galo olive oil
2 bay leaves
5g black peppercorns
50g sliced ginger
½ garlic head

TAPIOCA
6g tapioca pearls
Carabinero stock

GINGER GEL
100g ginger juice
2g agar
10g sugar
4g salt
50ml water

PUFFED RICE
10g sushi rice
Ginger juice
Salt
Oil

GARNISHES
2g finger limes
2 coriander cress
2 sea fingers
2 ice plant buds
2 tagetes flowers (Mexican marigold)

CARABINERO TARTAR
1 Carabinero (150g)
Fleur de sel, to taste
Cumbawa zest
Piment d’Espelette, to taste
Migmag olive oil
5g chopped coriander leaves

FRIED SOFT BREAD
100g flour
100g rice flour
4 eggs
50ml water
30g sugar
10g salt

CURRY AND CARABINERO FOAM
4 Carabinero heads
10g curry powder
4g cumin powder
6g coriander seeds
30ml grapeseed seed oil
500ml of heavy cream
200ml of coconut milk
10g of ginger
 

RECIPE DEVELOPMENT

1 — CARABINERO BROTH
Sear the heads in a pan with grapeseed oil. Once golden brown, mix the rest of the ingredients and let sauté for a few minutes, without much caramelisation. Cover with water and let it cook in at 80°C (175°F) for an hour and a half. Strain through a fine sieve. Taste. Let it reduce by half.

2 — CARABINERO EMULSION
Put half of the broth in a small pot, add a third of coconut milk and season. Make the emulsion with the help of a Bamix.

3 — CARABINERO
Clean the Carabinero just leaving the meat, keep the heads for the broth, saving the best ones for serving. Mix all the rest of the ingredients and let it infuse at 80°C (175°F). Cook the Carabinero in the olive oil for 1 min 30 sec, depending on its size.

4 — TAPIOCA
Boil the stock and add the tapioca pearls. Let it simmer, but be careful not to boil, otherwise it will get translucid fast, and the recipe calls for keeping the white part inside for a bit of texture. Continuously stir to remove more starch. Season with salt only if necessary.

5 — GINGER GEL
In a centrifuge, make juice out of the peeled ginger. Mix all the ingredients and leave for 2 minutes at 92°C (200°F) to activate the agar. Form the gelatin and after 24h, blend in a Thermomix™ until it forms a smooth gel. Serve cold in a biberon.

6 — PUFFED RICE
Cook the rice completely in the juice seasoned with salt. Pass through a sieve. Dry and leave a few hours in the fridge. Deep fry in oil at 220°C (430°F) for a few seconds until crispy. Dry well and season with salt.

7 — CARABINERO TARTAR
Clean the Carabinero and remove the gut. Chop roughly. Season to taste. Set aside.

8 — FRIED SOFT BREAD
Mix all the ingredients together. Blend well and pass through a fine sieve, put in a siphon with a cream charge. In a round mould, put the foam and the tartar, the idea is to have the tartar in the centre and the bread on the sides. Freeze for a few hours until hard. While frozen, fry at 170°C (340°F) until cooked. Dry in paper.

9 — CURRY AND CARABINERO FOAM
In a medium pot, fry the heads to a golden brown with the help of grapeseed oil. Once golden brown, add the spices and aromatics and let it roast slowly for 4-5 minutes. Add the coconut milk and heavy cream and let simmer. Salt to taste, and after 30 minutes, strain, blend, and strain again, then put in a siphon with 2 cream chargers. Leave at 55°C (130°F) service. Serve inside the head of the Carabinero. Roast the Carabinero head until the meat is cooked, open on one side and put in the foam.

SERVING INSTRUCTIONS
Plate the ginger gel, and plating touches on top of the Carabinero. Season with fleur de sel.
 

The freshness of the Krug Rosé 26ème Édition Champagne contrasts very well with the spices of this starter, while the crispness of the puffed rice combines delightfully with the Champagne’s delicate bubbles.
Krug Grande Cuvée
Krug Grande Cuvée
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