{"id":7675,"date":"2022-04-21T09:43:50","date_gmt":"2022-04-21T07:43:50","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7675"},"modified":"2023-02-08T12:16:12","modified_gmt":"2023-02-08T11:16:12","slug":"granizado-de-mieldecana-con-maiz-frito-salado","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/granizado-de-mieldecana-con-maiz-frito-salado\/","title":{"rendered":"Granizado de \u00abmieldeca\u00f1a\u00bb con ma\u00edz frito salado"},"content":{"rendered":"
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Ingredients<\/span><\/h3>\n

1\/2 litre of mineral water
1\/2 l de \u00abmieldeca\u00f1a\u00bb
Fried corn to tate
Salt flakes to suit your taste
Mint leaves to suit your taste<\/p>\n

Method<\/span><\/h3>\n

Hacer una especie de hidromiel poniendo el agua a calentar y, cuando est\u00e9 caliente (no hirviendo), se le agrega la \u00abmieldeca\u00f1a\u00bb, meneando hasta que se haga una mezcla homog\u00e9nea. Llevar a ebullici\u00f3n, apagar, dejar a temperatura ambiente antes de congelar.
When it is going to be prepared, put it in a slushie machine and, when it is slushy, plate it.
Plating:<\/span> disponer sobre el fondo de un\/a plato\/copa un poco de \u00abmieldeca\u00f1a\u00bb, sobre esta el granizado de hidromiel, unos granos de ma\u00edz frito y decorar con unas hojas de menta.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Javier Hern\u00e1ndez <\/a><\/h3>

Chef from Malaga, he studied cooking at La C\u00f3nsula. More than 20 years in prestigious restaurants and more than 7 with his personal project. Traditional Malaga cuisine in which produce, know-how and creativity coexist on a daily basis.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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El Candado Golf Restaurant - Malaga<\/a><\/h3>

Awarded in the Gastronomika 2019 with the best Russian salad. Its natural surroundings make the restaurant an unbeatable place to enjoy good gastronomy.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Cortar las costillas en raciones de unos 75 gr cada una y meterlas en bolsas al vac\u00edo junto con un diente de ajo, tomillo, salsa teriyaki y miel de ca\u00f1a y cocinar en un roner a 65\u00ba C durante 12 horas; sacar y reservar.<\/p>","protected":false},"author":6,"featured_media":7702,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[74],"tags":[79],"class_list":["post-7675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nGranizado de "mieldeca\u00f1a" con ma\u00edz frito salado - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mieldelatorre.com\/en\/granizado-de-mieldecana-con-maiz-frito-salado\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Granizado de "mieldeca\u00f1a" con ma\u00edz frito salado - 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