Beer and tamarind pickled pearl onions
Creation by Karlos Ponte, Restaurant Taller, Copenhagen, Denmark.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
10 |
g |
paprika powder |
|
6 |
g |
bay leaf |
|
75 |
g |
tamarind paste |
|
450 |
g |
cerveza negra (schwarzbier) |
|
170 |
g |
panela |
|
75 |
g |
rum |
|
|
|
baby pearl onions, cut in half |
Preparation method
- Combine all ingredients for the marinade in a pot and simmer until a light syrup consistency is reached. Allow to cool.
- Pull vacuum the baby pearl onions and steam for 25 minutes at 80°C. Cool down in an ice bath.
- Pull vacuum the baby pearl onions with the pickling syrup and allow to rest for 24 hours before using it.
Serving suggestions
- As part of a composition, e.g. with fermented sofrito cream, white onions, charred onions, rum steamd tomato, black garlic purée and bell pepper chips.