250 grams of chicken wings
Milk
250 grams of chicken wings
Flower
2 eggs
Orango’s Sweet potato Chips
Paprika powder
Pepper and salt
1 ripe mango (eat me)
Milk
1 chili pepper
Sugar
Ginger
Sushi vinegar
Olive Oil
Tip: Prepare the mango chutney a day in advance for even more flavor.
Soak the chicken wings in milk for 20 minutes
Preheat the oven at 180 degrees
Let the chicken wings dry, when dry, season them with pepper, salt and paprika powder.
Coat the chicken wings with flour and tap off any excess flour.
Beat the eggs in a bowl
Pass the chicken wings through the egg mixture and coat them in a bowl with sweet potato chips crumbs.
Put the wings in a preheated oven for 10 minutes each side to get them nice and crispy.
If you have a grill setting, use it for the last 5 minutes to make them even crispier.
Shred the shallot and add it to a splash of olive oil (make sure they will not discolor)
Add a small piece of grated ginger to the olive oil and shallot.
Cut and add mango and red pepper (add red pepper seeds if you like it spicy)
Add 100 ml of water, 2 tablespoons of sugar and 2 tablespoons of sushi vinegar.
Gently put all ingredients in a pan with a lid for about 10 minutes on low heat.
Tip: Prepare the mango chutney a day in advance for even more flavor.
150 grams of Codfish with skin
400 grams of sweet potato
200 grams of pearl barley
50 grams of sea lavender
2 shallots
50 grams of butter
300 ml of chicken stock
Peel the sweet potato and separate 50 grams for the Chips.
Evenly cut the 350 grams of sweet potato and dice the shallots.
Cook the sweet potatoes and shallot in the chicken stock till cooked.
Put the cooked potatoes and shallot in the blender, mix with the remaining 10 grams of butter till its smooth. Season with pepper and salt.
Set a fryer on 170 degrees
Cut the 50 grams of potato into thin slices
Fry them till they’re golden brown, let them sit for a minute
Add a little bit of salt
Prepare the pearl barley by following the instructions on the package
Heat up the pearl barley with little bit of chicken stock and butter.
Braise the sea lavender for about 2 minutes in 15 grams of butter.
Coat the entire sea lavender with butter.
Don’t add salt.
Heat up a pan.
Place 25 grams of butter in the pan and let It melt
Lay down the Codfish, skin side down in the hot pan and let it sit for 2-3 minutes each side.
100 gr flour
10 gr baking powder
2 tsp cayenne powder
1 tsp turmeric
Salt and pepper
150 ml Orango Sweet Potato Beer
200 gr panko
Your favorite hard vegetables, like: carrots, cauliflower, bell pepper or green beans
Sunflower oil to deep-fry
Heat-up the sunflower oil in a pan on a medium heat.
Cut the vegetables to snack size pieces. Make sure they are all somewhat the same size.
Whisk all dry ingredients (flour, baking, cayenne and turmeric powder).
Add salt and pepper to taste.
Add the Orango Sweet Potato Beer and whish until there are no lumps left.
Dip one vegetable at a time in the tempura batter and dip in the panko bread crumbs.
Add the dipped vegetables straight to the pan to fry.
Turn the vegetables around to get an even golden coating.
If they are evenly golden, take them out and put them on some paper towel.
Put some extra salt over the fried vegetables.
Tip: Serve with some hot chili sauce and of course the Orango Sweet Potato Beer!
Iberico batallé el único
Apple syrup
Potato
Orango sweet potato chips
Chives
400 grams of flower
4 eggs
2 egg yolks
Furikake
2 Oranges
Sweet potato
Beetroot
0,7L Tomato juice
7 grams of Agar agar
Fry the Iberico gold brown in oil with pepper and salt.
Teat the Ibericoin in the oven at 150 degrees Celsius, till it has a core temperature of 62 C.
Cook the apple syrup, add Orango beer and reduce it to a thick syrup till it is 124 C.
Cut the potato in brunoises, and then deep-fry it.
Slice the chives and crumble the Orango sweet potato chips
Mix the flower, salt, eggs, egg yolks and olive oil till it’s a dough.
Add the furikake and orange zesters to the dough.
Cook the sweet potato and add pepper, salt, cream and butter while blending.
When cooled down, add egg yolks (50/50 egg yolks and cream)
Slice the beetroot in thin pieces and cut it in circles, then add sweet and sour
Cut the raw sweet potato brunoises, add the oranges and a little bit of sweet and sour
Boil the tomato juice with 7 grams of agar agar, let it cool down and put in a bottle.
Iberico batallé el único
125 ml whipped cream
75 grams white caster sugar
4 eggs
Chives
400 grams of flower
4 eggs
500 grams of mascarpone
20 lady fingers
10 Bastogne cookies
20 grams Orango beer
Cacao powder
2 mangoes
10 mint leaves
25 grams of sugar
30 grams of Orango beer
Whip all cream with 15 grams of white caster sugar, till its stiff.
Separate the eggs, egg whites aren’t used, whip the egg yolks with 60 grams of the white caster sugar till you get a light-yellow crème. It’s important that the whisk and bowl aren’t greasy.
Whisk the mascarpone loose and mix this in parts with the crème. This prevents clumbs. Then add the whipped cream and put on with a spatula.
Take 1/3 of the filling apart in a bowl and add 20 grams of Orango beer, mix this till its integrated.
Add this 1/3 to rest with a spatula, piece by piece.
Peel the mangoes and cut them in small blocks
Take the half of the mangoes and put them with the sugar and 30 grams of Orango beer in a pan. Heat this on middle fire, and keep whisking, till the sugar is dissolved.
When the sugar is dissolved and the substance is getting thick, let it cool.
When the mangoes are cooled down, add the other mangoes.
Cut the mint leaves, add them and mix them into the filling.
Dip the ladyfingers in the Orango sweet potato beer and put them in a baking tray or a glass.
Fill a piping bag with the tiramisu and add the first layer of tiramisu on the soaked ladyfingers.
Add the mango filling, and slightly push them till you get a nice layer.
Again, add a layer of tiramisu and put the tiramisu in the refrigerator till its stiffened.
Last step, sift cocoa powder on top of the tiramisu.
Tip: Prepare the mango chutney a day in advance for even more flavor.
Whisk the remaining egg whites with 250 grams of sugar, in afat-freebowl. You can add these meringues as decorations on the tiramisu.
bake these meringues on 90 degrees Celcius, when they don't stick on the baking mat, they're ready to eat.
Veal rump cap approximately 1500/1800 grams
Herb (300gr) made of:
60 gr smoked paprika powder,
80 grams of sea salt,
20 grams of caster sugar,
20 grams of garlic powder,
20 grams of onion powder,
3 tbsp coarsely ground pepper,
1 tbsp chili powder,
1 tbsp milled coffee powder,
1 tbsp cocoa,
1 tbsp oregano,
half a tbsp cumin powder
Sour cream
Chives
Cumin powder
Smoked paprika
Cut back the grease layer up to max. 5 mm.
Cut the fat layer every 5 mm, turn 90 degrees and repeat for a diamond pattern.
Check if there are any excess tissue on the other side and remove them.
Spice generously with the prepared rub, let it come to room temperature.
Light the barbecue and heat it to 120 degrees, make sure you have one side of the barbecue covered with coals, and keep 1 half-free so you can cook the meat indirectly.
Put the veal rump on the piece where there are no coals.
Make sure the temperature remains stable at 120 degrees by using the discs on your barbecue.
After half an hour, check the veal rump on its core temperature, keep doing this regularly until it has reached a core temperature of 52 degrees.
Remove the veal rump from the barbecue and wrap it in aluminum foil.
Let the veal rump rest for at least 15 minutes before cutting it in the opposite direction.
Tear sheets of aluminum foil (depends on how many potatoes you have).
Place a sweet potato on each piece and brush with oil, sea salt, and freshly ground pepper.
Fold the foil and empty it for the veal rump between the glowing coals.
Tip: don't be impatient and let the meat rest well! This way it absorbs all the flavor well and will not sink inn when you cut it. If you cut it in the opposite way of the meat fibers, the meat will remain super tender!
4 sea bass fillets with skin
200 grams of Salicornia
8 white asparagus
mace
Juice of half a lime
25 gr shallots
1 dl Orango beer
1 bay leaf
3 bruised peppercorns
3 egg yolks
200 gr clarified butter
Salt
Peel the asparagus and bring them to a boil in water with salt and mace. Allow them, to boil for a few minutes, then turn off the heat and leave the asparagus in the liquid.
For the sauce you first make a castric: bring the shallots, beer, bay leaf, and peppercorns to the boil, after the boil let it cool down.
Sieve the castric.
Fry the sea bass on the skin until tender, when the fish is white and still a bit glassy.
Briefly wok the Salicornia in some olive oil. Don't add salt!
Melt the butter and spoon off the fat. This is the white that floats to the surface, now you have clarified butter.
Beat the egg yolks with the castric au bain-marie until they are creamy and bound. Remove the bowl from the heat and gradually add the clarified butter. Don't add too much at once, otherwise the sauce will start to curdle.
Season to taste with a little lime juice and a pinch of salt.
Now you can present everything on a plate and as a tip, replace the classic pinot blanc for a chilled Orango beer this time.