PGI SEGUREÑO LAMB, AUBERGINE, TURMENIC AND MILLET STEW

FENNEL STWE INTHE GRANADA STYLE WITH PORK JOWL
17 de December de 2023
SEGUREÑO LAMB SWEETBREADS WITH SAFFRON HOLLANDAISE
17 de December de 2023

Ingredientes:

For the stew
· 1 kg roasted aubergine
· 1 kg Lamb neck stock
· 50 gr chopped garlic
· 50 gr whole cumin seeds
· s/q Salt

For the turmeric
· 50 gr freshly peeled turmeric
· 500 gr stock made from IGP Segureño Lamb shoulder
· 1 gr agar agar
· s/q salt

For the goat bechamel
· 500 gr fresh goat milk
· 10gr kudzu
· 1 spring of rosemary

GUISO

Chechu González, María de la O | Granada

 

PREPARATION

For the stew

Step 1. Roast the aubergines in the oven and peel them.

Step 2.  Chop the pulp and sauté them together with garlic and cumin.

Step 3. Add the stock and let it reduce. Strain it.

Step 4. Cook a bit of millet and set aside.

 

For the turmeric

Step 1. Blend the stock with turmeric and salt.

Step 2.  ;Combine it with agar agar and bring it to a boil. Wait until it's cold and blend it.

 

For the goat bechamel

Step 1. Mix everything and texture it.

 

For the sweetbreads

Step 1. Fry the sweetbreads in lamb in tempura

 

 

PLATING

• Place a bit of goat bechamel at the base.
• Cover the bechamel with aubergine and millet broth.
• Place the sweetbread on top of the broth and finish the turmeric gel.

 

PAIRING

Town. Alpujarra
Type of wine. Young white wine
Grape. Vigiriega

Granada & Vega RECIPES