Chocolate Fondant and rice pudding ice cream

for 4 persons :

Ingredients for the Chocolate Fondant


· 500 gr of plain chocolate
· 500 gr of butter
· 200 gr of icing sugar
· 400 gr of flour
· 9 eggs
· 50 qr of cocoa powder
·15 gr of baking powder

For the ice cream

· 100 gr of pudding rice
· 750 ml of milk
· Powder of cinnamon
· Lemon and Orange zests
· 250 gr of sugar powder

COOKING INSTRUCTION

Chocolate fondant: Melt the plain chocolate in a “Bain Marie” and add the butter, mix until the butter is melted; in a separate bowl, mix the flour, sugar, cocoa, and the baking powder, then mix with the chocolate and butter. Finally mix the eggs and add to the preparation. Pour the mix in an individual tall baking dish and cook for apx 7 minutes in the oven at a Temperature of 200ºC.     
Ice cream:  In a pan slowly mix the milk, a drop of cinnamon powder the zests of lemon and orange and bring it to boil, pour the rice and cook it for 30 minutes, stir frequently. Add the sugar after 25 minutes of cooking, once all cooked allow cooling down, blend the mix and freeze it until you get a sorbet.

"Magret" of duck Japanese style

Ingredients for 4 persons

• 2 magrets of duck (apx: 900 gr)
• sesame seeds
• 40 gr of julienne of lemon peel caramelised
• 40 gr of dry apricots
  soya sauce
• vinegar of Jerez
• pepper of Sechuan
• filo pastry
  

COOKING INSTRUCTION

Slice the magrets of duck.
For the sauce: Put the lemon peel, the sesame seeds, the apricots, the pepper with the vinegar and the soya sauce (same quantity of soya and vinegar) and reduce on a slow gas. Cut four identical filo pastry squares, and place each one of them in a heat resistant bowl to give them the shape of a basket, and cook them for 2 minutes in an oven at 200°C. Pan fry the duck and poor the sauce over on the plate. To garnish the basket of filo pastry, boil or steam your fresh vegetables. 

"Topsy"of scallops

Ingredients for 4 persons:

• 12 nice and big scallops
• 1/2 kg of potatoes
• 100g of “txangurro” Maryland blue crab
• 2 garlic cloves
• 1 egg
• 1/4l of olive oil
• salt & pepper
• parsley
• parsnip crisps

COOKING INSTRUCTION
Mash the potatoes add the salt and pepper, some olive oil and the cooked crab “cooked in the txangurro style” ( the crab must be crumbled before) 
Make an Alioli sabayon with the egg finely chopped garlic, salt and olive oil..
Remove the scallops from their shells, they must be very well cleaned, and put aside to cool in the fridge.
Put the mash potatoes mix at the bottom of the plate, warm it up in the oven, poor some alioli on the top and grill, then add the grilled scallops on top and the crisps of parsnip.
Mix in a blender some olive oil, garlic and parsley and serve the sauce with the dish.

Pez limón wrapped in courgettes.

Ingredients for 4 persons

• 800 gr de pez limón (Mediterranean white fish looks like white tuna)  
• 1 courgette
• 1 sweet potato

• for the vinaigrette
  50 gr of black olives
  50 gr of onions
  2 spoonful of chopped spring onions
  2   spoonful of chopped parsley
  50 gr of sun dried tomatoes
  olive oil
  vinegar of Módena
  salt and pepper

COOKING INSTRUCTION

Cut eight identical slices of fish.
Cut 16 fine slices of courgettes and cover the fish with them (2 slices of fish per person), after seasoning the fish.
Steam cook for 5 minutes.
For the vinaigrette: mix the onions, the sun dried tomatoes, the spring onions, the parsley, the black olives and blend it, add some vinegar and seasoning. Once all mixed, add twice the amount of the mixture with olive oil.
 To garnish the plate: cut the sweet potato into triangles and fry in olive oil.