Brownie with pecan ice cream, the recipe that's an ambassador for Chocovic

Introducing the recipe that I developed as a member of the Barry Callebaut Ambassadors Club, Chocovic.

To make this brownie with pecan ice cream, you need to have already prepared: gianduja crème pâtissière, gianduja crémeux, candied nuts, nut crumble, caramelised nuts in syrup, pecan ice cream, chocolate sponge cake made with the pâte à bombe technique, syrup and cocoa tile. Next, on to the recipe!

The dish is prepared by the following steps:
1.- Place 4 spots of gianduja crémeux with half a pecan on each one.
2.- In the middle, place a line of cocoa crumble. Cut some pieces of frozen cake and immediately place them on top.
3.- Place a quenelle of ice cream on the brownie, and stand in the cake a
cocoa tile, an Ocumare chocolate tile and another made from Opal white chocolate, crisped in the oven.

I am very pleased to be promoting chocolate with new recipes in collaboration with Chocovic, spreading the word about this wonderful product.

The Barry Callebaut Ambassadors Club consists of over 150 internationally-renowned chefs, pastry chefs and bakers.

The club’s aim is to spread knowledge and techniques for working with chocolate to other master artisans to encourage the creation of new products, recipes, training, etc.

Can Jubany's cannelloni on RAC1's Morro Fi radio programme!

At midday I went to the RAC1 studios to talk about Can Jubany’s cannelloni recipe.
Along with Txaber Allué, the @cocinero fiel with thousands of Instagram followers, we spent
some good time with Joan Lluís Garcia, the broadcaster of the Món a RAC1 programme this summer.

Ultimately, I explained how we make our cannelloni, we discussed other chefs’ cannelloni dishes and also responded to suggestions and questions from listeners who called in.

The programme’s conclusion: we all feel a little lazy when it comes to preparing cannelloni; but how much we like them when ready, don’t we?!

You can listen to the programme and the recipe here:

Celebrating 25 years of Casa Marcial

On June 21st, a good handful of us gathered to prepare a special dinner for the 25th anniversary of Casa Marcial.

The mythical Asturian restaurant is celebrating its fourth century with 12 dinners prepared by a team of chefs and I had the pleasure of participating in one of them this last 21st of June.

I shared stoves with the hosts, Esther and Nacho Manzano, and also with few more mates like Ángel León, Diego Guerrero, Ricard Camarena and Juan Pablo Gámez. We prepared a special menu in which I prepared some typical dishes of my cuisine such as 'The best olives in the world', 'Peas from our garden with cod bellies' and 'Cap i pota with sea cucumbers and aubergine'.

Photo: Casa Marcial

The pure product in the 'Tast a la Rambla'

Gastronomy took centre stage in the Rambla de Santa Monica in Barcelona with the 5th edition of the 'Tasta a la Rambla' (Tasting on the Rambla) and I took the opportunity to share a small sample of what will be on offer at Pur, our new restaurant, opening on 25th of June!

The dish that I presented at 'Tast a la Rambla', held from 7th to 10th June, was the 'crispy bacon with honey and hollandaise sauce'. On the first day I was able to give some details about Pur with the talk entitled 'Tribute to the product', during which I presented the philosophy behind my new project.

Not long now before Pur becomes a reality, we can't wait to get started!

Cooking in good company at 'Sopar de l'Any'

This Tuesday I was one of the chefs in charge of preparing the dinner for the Català de l’Any (Catalan of the Year) 2017 award at the Teatre Nacional de Catalunya. The dinner brought together 13 cooks with a total of 27 Michelin stars to prepare a gastronomic selection of 11 tapas.

With my team from Jubany Events I prepared a mille-feuille of potato with steak tartare to give the 700 guests a taste of Jubany cuisine.

The award went to the actor Josep Maria Pou. A well-deserved award - he's such a great actor! What I find more difficult to understand is the symbolic Catalan of the Year award given to me by the rest of my chef colleagues, who voted among themselves. Carme Ruscalleda and Carles Gaig both voted for me, which I really appreciate.

When they asked me for my nomination, I didn't hesitate in saying Nil Puigseslloses, the son of my friend. He's 15 years old and says I'm a brave man for taking part in the Dakar rally but I think he, who has had to overcome a lot of illnesses all this time, is far braver than I am. He deserves it!

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