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Spanish Orange Avocado Salad

Spanish Orange Avocado Salad

In Spain, this delightfully refreshing Spanish Orange Avocado Salad is eaten during the winter months, when tomatoes are not at their prime, but I recommend serving it on a hot summer day. The use of avocado is a Mexican influence…

Chilled Corn Soup

Chilled Corn Soup

Soup 1/2 cup (125mL) unsalted butter 5 cobs of fresh corn 1/2 white onion, peeled and diced 1 clove garlic 1 rib celery, diced 1 sprig thyme

Rotisserie Ultra Dry Aged Rib Eye

Rotisserie Ultra Dry Aged Rib Eye

1 piece (8- to 12-pound) beef rib eye (dry aged between 40 and 50 days) 6 ounces Brassica mustard 2 ounces sea salt 4 sprigs fresh rosemary 4 cloves fresh garlic, chopped 2 sprigs fresh thyme

Hamachi Ceviche

1 shallot, cut in half & sliced thinly across the grain (about 1/4 cup worth) 1 tbsp finely chopped jalapeño (to taste) 1 tbsp finely chopped Anaheim chilli (same as above) 2 tbsp toasted corn nuts, round coarsely

Bar Isabel’s Jamon Croquetas with Torta de Dehesa & Sobrasada

Croquetas: Fold diced Jamón Iberico de Bellota into warm béchamel. Chill. Shape into quenelles. Dredge in flour, egg and panko breadcrumbs. Shallow fry in vegetable oil until golden brown. Torta de Dehesa Sauce: Shred some torta de dehesa (a sheep’s…

Parmigiana di Melanzane

Tomato Sauce 30mL (2 tbsp) extra virgin olive oil 125mL (1/2 cup) diced Spanish onion 2 garlic cloves, smashed 125mL (1/2 cup) basil leaves, loosely packed 6 Roma tomatoes, peeled and roughly chopped Salt and cracked black pepper Breaded Eggplant…

Roasted Chestnut Gnocchi with Robiola and Truffles

For the Gnocci 500g buffalo ricotta, drained 40g chicken egg yolk 7g kosher salt 7g freshly grated nutmeg 60g finely grated Parmigiano-Reggiano 225g all-purpose flour + more for flouring 125g chestnut flour For the Roasted Chestnuts 8 whole chestnuts 150g…

Raviolo au jaune d’ouef coulant

For the lobster 350g egg pasta dough 1 garlic clove, crushed and chopped finely 20g of hazelnuts, roasted and chopped finely 40g chanterelles, well cleaned 4 tbsp parsley coulis

Beef Tartare with Salsa Verde

Salsa Verde 15g chives, finely chopped 15g parsley, finely chopped 25g basil, finely chopped 15g cilantro, finely chopped 10g garlic, minced 1 anchovy filet, minced 2 small red chilli, minced 25g green onion, minced salt and pepper, lemon juice olive…

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