26 Apr Buñuelo de queso de cabra rondeño, naranja aloreña, bacalao ahumado y «mieldecaña» de Frigiliana
Ingredients
100 g of goat cheese from Ronda
2 pieces of sweet eating orange
120 g of smoked cod
80 g de «mieldecaña»
Maldon salt to taste
For the fritter dough:
400 g of flour
4 eggs
16 g of baking powder
As much as required of sparkling water
Method
Make a ball with the diced orange, the cheese and the cod.
Let rest.
Make the fritter dough and let it ferment for an hour.
Finally, preheat the oil to 200º, stick the cheese ball on a skewer, dip it in the dough and fry.
Finalizar el plato cubriendo con «mieldecaña» y sal Maldon, posar sobre una base de brotes de ensalada.
Richard Alcayde
Chef from Malaga with a passion for cooking. Trained with Manolo de la Osa, Dani García and Cati Schiff. He advises catering groups. He took part in the Top Chef programme. He is currently Executive Chef at Starlite Marbella.
La Kocina Gastrolab · Benalmadena
Laboratory and cooking school that "as well as teaching people how to cook, we want them to have a good time and have a good time with us".