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The recipes of Dabiz Muñoz to give you a tribute at home during the quarantine
Dabiz Munoz He has returned to the stove, this time to his home, ready to make us enjoy a gourmet quarantine during confinement.
The chef three Michelin stars, like many other great names in Spanish cuisine, has become Get to work to share with your followers some of your favorite recipes via Instagram.
Tricks, tips and dishes worthy of a tribute as if in the very Diverxo we would meet, but yes, without leaving our homes. If you are a lover of avant-garde cuisine or want to become a haute cuisine chef, don’t miss out on some of the best recipes that Dabiz has shared with us:
Shrimp fried upside down, truffle Ponzu sauce and oil mayonnaise from their heads
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Shrimp fried upside down, Ponzu sauce ❌⭕️ with truffle and oil mayonnaise from their heads !!!! Roller coaster without brakes !!!!! 🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽. Upside-down fried white baby prawns, truffle Ponzu ❌⭕️ sauce and mayonnaise with their own heads oil !!!! A truly Roller coaster without brakes !!!!!
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Ingredients: Raw prawns, garlic, Iberian ham, olive oil, bread, chilli or chilli paste, lemon, truffle ponzu sauce, salt
Preparation: Roast the garlic, cut the ham into julienne strips and place the raw prawns on the plate. Fry the prawn heads and toast bread slices in the oven. Make a paste with the body of the roasted garlic and add it over the prawns together with the chili paste and lemon zest. Then add the truffle ponzu sauce from the chef’s new line of sauces. Mix the mayonnaise with the oil from the prawn heads, lemon, egg and the rest of the roasted garlic. Use the rest of the oil from the heads, heat it and pour it little by little over the prawns, so that it falls on all the prawns. Finally, add the ham. The chef recommends eating it together with a bit of bread mixed with the prawn mayonnaise.
Soupy clam, coconut and coffee spaghetti
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I am rediscovering how much I like to cook multi-bite, complex, ingenious and creative dishes that as you eat them, you discover a world of different sensations, dishes that evolve with each bite, with each spoonful… Essence ❌⭕️. ❌⭕️ at home. 🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽. Soupy spaghetti ❌⭕️. Clams, coconut, piparras (pickled baby green chili from Basque country) and coffee !!! . I am rediscovering how much I like to cook complex dishes with many bites, ingenious and creative that as you eat them, you discover a world of different sensations, dishes that evolve with each bite, with each tablespoon… Essence ❌⭕️. ❌⭕️ at home.
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Ingredients: Spaghetti, onions, olive oil, 4 cloves of garlic, tomato sauce, half a glass of white wine, half a glass of chamomile, half a liter of coconut milk, 250 ml of fish stock, pickled peppers or pickles, clams, lime , paprika, coffee and tarragon.
Preparation: Brown the onion. In another frying pan, sauté the garlic and the other part of onion, add the wine and chamomile, then the coconut milk and the fish stock; add the pickled piprras and the spaghetti and then include the clams. The touch of piparra and the lime wedges will give a delicious contrast. The chef proposes to finish the dish by adding some ground coffee and the fried shallot. A dish that Dabiz himself claims “feeds the soul.”
Battered and poached whiting in Cantonese Iberian broth
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Silk, Velvet and Unami… this is how I could describe today’s recipe !!!!! PS: I’ve painted my knuckles with a pen while I write things down every day, unspeakable hobbies … ❌⭕️ at home. 🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽. Egg battered hake fried and slowly poached with Iberico ham Cantonese sauce !!! Silk, Velvet and Umami it’s the best way to describe this unbelievable dish !! ❌⭕️ at home !!!
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Ingredients: a whiting, 3 cloves of garlic, olive oil, carrot, paprika from La Vera, half a glass of red wine, ham bone broth, veal black pudding, ginger, eggs, cornstarch, pepper, soy, sugar, sesame oil chives
Crafting: A dish to which the chef incorporates “a ‘hot and sour’ sauce inspired by Cantonese hot & sauer”. The vegetables are sautéed, paprika is added, the previously prepared broth and ginger is grated. Coat the whiting before frying and cook it last in the soup.