Recipe of 3×3 Ternasco de Aragón, coated with dried fruits, nuts and honey, wok fried sweetbreads and caramelized pearl onions in a Massaman curry with apricots
10/04/2020
Enjoy this tasty recipe with our Anayón Garnacha
3x3 Ternasco de Aragón, coated with dried fruits, nuts and honey, wok fried sweetbreads and caramelized pearl onions in a Massaman curry with apricots
Ingredients
- Necks, belly and sweetbreads of Ternasco de Aragón (young lamb)
- Szechuan pepper
- Soy sauce
- Rosemary
- Thyme
- Extra virgin olive oil
- Apricots
- Cooked beets
- Leak
- Ginger
- Lemongrass
- Cardamom
- Kaffir lime
- Coriander
- Coconut milk
- Massaman curry
Instructions
- Slowly fry in oil the necks and belly of the lamb coated with rosemary, thyme, salt, Szechuan pepper and soy sauce in a covered pan. Cook at 86 Cº for 11 hours.
- De-bone and form a terrine, compacted and chilled for 12 hours. Cut into 3x3 cm. to mark the skin and place in a regeneration oven.
- Reduce the resulting cooking juices and make a toffee with the butter, to be used as a sauce.
- Cut the apricots into wedges. Liquefy in a blender 3 cooked beets and strain.
- Thicken with xanthan gum and reserve. Caramelize pearl onions in the oven and reserve. Lightly fry onion, garlic, leek, ginger, lemongrass, cardamom, kaffir lime leaf and coriander with a concentrated Massaman curry paste; add the coconut milk and reduce.
- Make gravel with nuts and dry fruit. Heat a wok, flour the cleaned sweetbreads and fry in the wok. Once fried add the caramelized pearl onions and the Massaman curry, stirring until glaze.
- Remove the regenerated lamb from the oven and paint with honey and cover with the nuts and dry fruit gravel.
Notes
To assembly: Serve on a plate with sprouts, edible flowers and all the ingredients seen in the photograph and cover with the sauce.
Franchesko Vera Morales
Franchesko Vera defines his cooking as elegant and irreverent. A little bit over twenty years of age, he thought that he was of the right age to take a risk and together with Flor Garcia he opened his restaurant El Gamberro, which is attracting a lot of attention in Zaragoza since 2015. He was born for this and while he was studying in the Escuela de Hostelería de Miralbueno, he started working. After being in several kitchens in Italy, Zaragoza and Ibiza, the young cook has become independent with his own establishment where he can express himself openly. His house, his rules.
The recipe of 3×3 Ternasco de Aragón, coated with dried fruits, nuts and honey, wok fried sweetbreads and caramelized pearl onions in a Massaman curry with apricots as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
