Beer and tamarind pickled pearl onions
Creation by Karlos Ponte, Restaurant Taller, Copenhagen, Denmark.
Makes 1 kilogram.
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Ingredients
|
10 |
g |
paprika powder |
|
6 |
g |
bay leaf |
|
75 |
g |
tamarind paste |
|
450 |
g |
cerveza negra (schwarzbier) |
|
170 |
g |
panela |
|
75 |
g |
rum |
|
1 |
kg |
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 dish, e.g. with fermented sofrito cream, white onions, charred onions, rum steamd tomato, black garlic purée and bell pepper chips.
- Perfect in a dish with components of beef, carrot and celeriac.
- Combines well with wild boar, mushrooms, and sage.