BEIGET OF BROAD BEANS WITH HAM

Javier Feixas, Chef profesional | Granada

PREPARATION

For the beiget

Step 1. Mix all the ingredients in a blender, strain it and pour it into the siphon.

Step 2.  Charge it with 3 siphon charges, shake it well, and reserve it in the cold.

For the broad beans

Step 1. Sauté the onion, and add the baby broad beans, once strained from the oil, add white wine and reduce it, 

Step 2.  Turn off the heat and add the jam with its fat, as we don't want it to cook, but rather melt the fat.  Add the mint and set aside.

Method

Step 1. Immerse a ladle in the oil at 210ºC to heat it. Once it's hot, remove it and place it on top of a cloth. Use a tall object (such as an American glass with a lid and cloth) to keep it upright, and fill the ladle up to 2/3 with the Chinese bread dough.

Step 2.  Place the broad beans with ham filling with the help of a spoon, letting it fall into the centre of the Chinese bread.

Step 3. Soak the ladle until you see how the ball of dough starts separating itself from the ladle and it starts to fry.  Continuously cover it with oil using a ladle until it is completely golden brown.   Remove it from the oil and place it on absorbent paper.

PLATING

• Place the ham sheet on top of the beiget.

PAIRING

Town Valle de Lecrín
Type of wine. Red wine
Grape. Cabernet Sauvignon Merlot