Learn how to make various tapas with pumpkin seed bread.
Ingredients
For 6 people
- 1 package (500 g) bread mix “pumpkin seed bread”
- 2 tbsp pumpkin seeds
- 1 kg of white asparagus
- 1 tbsp + 1 pinch of salt
- 1 tbsp + 2 tsp lemon juice
- sugar
- 200 grams of butter
- 3 egg yolks (size M)
- 400 g Pimientos de Padron (small, green, unripe peppers)
- 2 tbsp olive oil
- sea-salt
- 250 g ostrich fillet
- 2 tbsp olive oil
- 25 g grated Parmesan cheese
- cling film
- 1 egg yolk (size M)
- 200 ml olive oil
- Salt
- pepper
- 3 cloves of garlic
- 1 red chilli + 1 for garnish
- 2 small avocados
- 2 cloves of garlic
- 2 tbsp lemon juice
- 3 stalk(s) of parsley
Preparation
90 minutes:
1.
Prepare the bread mix according to the package instructions, mixing in 2 tbsp pumpkin seeds. Bake according to package instructions in a preheated oven (electric stove: 175 °C/ fan: 150 °C/ gas: level 2).
2.
For the asparagus: Peel the asparagus and cut off the woody ends. Boil 2 liters of water with 1 tablespoon of salt, 1 tablespoon of lemon juice and 2 tablespoons of sugar, cook the asparagus in it for about 15 minutes. Meanwhile, melt 250 g butter, remove from the heat and leave to cool. Beat the egg yolks and 2 teaspoons lemon juice in the warm water bath until thick and creamy. Gradually beat in the butter. Season with salt, pepper and 1 pinch of sugar. Arrange the asparagus and drizzle with hollandaise
3.
For the Pimientos de Padron: Wash the peppers and pat dry. Heat oil in a pan. Fry the peppers in it for 2-3 minutes while turning, remove, season with sea salt and arrange in a bowl
4.
For the carpaccio: wash the ostrich meat, pat dry, shape into a roll using foil and freeze. Slice wafer-thin with a slicer, place next to each other on plates, drizzle with olive oil and season with salt and pepper. Sprinkle with parmesan
5.
For the aioli: Puree the egg yolks and 1 tbsp olive oil in a tall mug. Season with salt and pepper. Gradually beat in the remaining oil. Peel the garlic, press in and stir in
6.
For the guacamole: Wash the chili pepper, dab dry, cut in half and deseed. Finely chop the pod. Halve the avocados, stone them and scoop out the flesh. Peel and press the garlic. Mash the avocados with a fork, stir in the garlic, chilli and lemon juice. Season with salt and pepper. Wash the parsley, dab dry, pluck the leaves from the stalks, chop finely and stir into the guacamole. Serve the guacamole in a bowl and garnish with the chili pepper
