We love share experiences with different collaborators, and the past March 30. We had a very special one: the Healthy Cooking Workshop of Sigfrido Fruit and MÍA magazine with chef Fran González, at the Miele space in Madrid.
A wonderful opportunity for the readers of MÍA magazine to get to know our products up close. avocados and mangoesand how they can get the most out of it in their recipes.
Healthy Brunch with Chef Fran González
With chef Fran González as our guide throughout the morning, we prepared a healthy brunch very different from what we usually find. On the part of Sigfrido FruitWe contributed avocados and mangoes, which came together to the egg, granola, nuts and many other healthy products to prepare a brunch that could also serve as a first course or even as a snack.
Because cooking creative dishes with different ingredientsBut homemade at the same time, it's a new way to add life and variety to our diet, to break out of the culinary routine we sometimes settle into.
That said, under the direction of chef Fran González we cooked avocado and mango tartareand grilled avocado. We'll talk about the latter later, in another post, and now we're going to focus on the avocado and mango tartare, which was the star of the Healthy Cooking Workshop at Sigfrido Fruit and MÍA magazine.
Avocado and mango tartare
And the star recipe was the avocado and mango tartare with Xolab dressing, cured egg yolk, and potato paper. So how did the chef and the participants in the Healthy Cooking Workshop prepare this wonderful recipe?
Ingredients needed for the tartar:
- 1 Avocado Sigfrido.
- 1/2 handle Sigfrido.
- Virgin olive oil.
For the xolab dressing:
- 3 egg yolks
- Oil.
- 5 gr. of xo sauce.
- 6 grams of whole-grain mustard.
- Gluten-free soy.
- 5 grams of yellow mustard.
- 7 grams of sesame oil.
- 3 drops of sriracha.
Crafting:
- Whisk the egg yolks with the oil and gradually add all the ingredients, then refrigerate.
For cured egg yolks:
- 150 gr. of sugar.
- 230 gr. of salt.
- Egg yolks.
Preparation:
Place some of the salt and sugar in a container or tray. Add the egg yolks. Cover the yolks with the remaining mixture and let it rest in the refrigerator for one hour. After this time, transfer them to water to remove any remaining salt and sugar.
For the potato paper:
- 2 potatoes
- Water.
- Salt
Crafting:
We boil the potato and mash it with some of its water. We spread it very thinly on baking paper or a Silpat and let it air dry. Once dry, we cut it and fry it at 80ºC until translucent.
Presentation:
We placed the tartare in a mold and a cured egg yolk on top. We added the extra virgin olive oil and placed the potato parchment paper on top.
Are you brave enough to cook it at home? To discover more recipes like this and other tips about avocados, follow us on our social media.