Gastronomixs

Beer and tamarind pickled pearl onions

Creation by Karlos Ponte, Restaurant Taller, Copenhagen, Denmark.

Beer and tamarind pickled pearl onions

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Ingredients

10

g

red bell pepper

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. 

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