{"id":7882,"date":"2022-04-26T10:06:48","date_gmt":"2022-04-26T08:06:48","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7882"},"modified":"2023-02-23T10:40:40","modified_gmt":"2023-02-23T09:40:40","slug":"bunuelo-de-queso-de-cabra-rondeno-naranja-alorena-bacalao-ahumado-y-mieldecanade-frigiliana","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/bunuelo-de-queso-de-cabra-rondeno-naranja-alorena-bacalao-ahumado-y-mieldecanade-frigiliana\/","title":{"rendered":"Bu\u00f1uelo de queso de cabra ronde\u00f1o, naranja alore\u00f1a, bacalao ahumado y \u00abmieldeca\u00f1a\u00bb de Frigiliana"},"content":{"rendered":"
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Ingredients<\/span><\/h3>

100 g of goat cheese from Ronda
2 pieces of sweet eating orange
120 g of smoked cod
80 g de \u00abmieldeca\u00f1a\u00bb
Maldon salt to taste
For the fritter dough:<\/span>
400 g of flour
4 eggs
16 g of baking powder
As much as required of sparkling water<\/p>

Method<\/span><\/h3>

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 200\u00ba, stick the cheese ball on a skewer, dip it in the dough and fry.
Finalizar el plato cubriendo con \u00abmieldeca\u00f1a\u00bb y sal Maldon, posar sobre una base de brotes de ensalada.
<\/span><\/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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Richard Alcayde<\/a><\/h3>

Chef from Malaga with a passion for cooking. Trained with Manolo de la Osa, Dani Garc\u00eda and Cati Schiff. He advises catering groups. He took part in the Top Chef programme. He is currently Executive Chef at Starlite Marbella.<\/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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La Kocina Gastrolab \u00b7 Benalmadena<\/a><\/h3>

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\".<\/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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<\/div>\n\t\t<\/div>\n\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\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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":8679,"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-7882","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nBu\u00f1uelo de queso de cabra ronde\u00f1o, naranja alore\u00f1a, bacalao ahumado y "mieldeca\u00f1a" de Frigiliana - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL<\/title>\n<meta name=\"robots\" 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