I recently made some shrimp chorizo. These were made using the basic ratios outlined at "Ideas in Food". I wrapped them in a prociutto skin. The one on the left has been poached and cooled an the other raw. The taste was really smoky form the smoked paprika and other spices I used. I will have to try actually smoking one to taste the outcome. The prociutto creates a really nice crust when slowly roasted. All in all a fun little exercise. Even crusted a piece of Sable fish with the raw chorizo. The fat melts down into the fish and creates a really nice flavor and texture.
The chicken was just an attempt to make a tighter ballotine in different shapes. Skin on both the top and bottom> I would next time cover the sides too. It was slow roasted and sliced. Served with various garnishes left over form an event that day. I just can't stop having fun with this enzyme.
No comments:
Post a Comment