in the
MEDIA
Our achievements as recognised within public media and comunications.
RADIOS
COOK WITH CARME RUSCALLEDA
Program
Las mañanas de RNE ‘De Pe a Pa’, with Pepa Fernández.
DOCUMENTARIES
MUST-SEES
on RTVE
DEL CAP AL PLAT
L’ÚLTIM SOPAR
on TV3
TV
KITCHEN SECTION WITH CARME RUSCALLEDA
Fortnightly section in the program
Tot es Mou
MAGAZINES
This month recipe on
CUINA
SET OF SAUCES
PREPARATION
- For yellow curry: Sauté the shallot in olive oil for 2 minutes. Add the garlic, ginger, lemongrass and turmeric, and sauté for 1 minute.
- Mix in the milk, water, agar and peanuts, and cook for 1 minute. Let the mixture cool on a tray until it curdles.
- Blend the curd until you get a smooth, even sauce. Strain, add salt and pepper to taste and refrigerate.
- For green curry: Prepare as you would the yellow curry, simply adding spinach, coriander and basil before blending the mixture into a sauce.
- For tamarind chutney: Sauté the shallot over medium heat for roughly 10 minutes until lightly browned.
- Add the vinegar and let the mixture reduce over low heat until it reaches half its volume. Mix in the sugar, pineapple, tamarind pulp, ginger and water, and simmer on low heat for 10 minutes.
For the yellow curry:
- 100 g shallot, finely chopped
- 6 g ginger, finely chopped
- 4 g garlic, finely chopped
- 20 g lemongrass, finely chopped
- 20 ml extra virgin olive oil
- 1 g turmeric
- 150 ml coconut milk
- 300 ml water
- 10 g roasted peanuts, chopped
- 4 g agar powder
For green curry, the same
ingredients as the yellow curry plus:
- 15 g of spinach, scalded
- 8 g of coriander
- 5 g of basil, scalded
For tamarind chutney:
- 75 g shallot, finely chopped
- 15 ml extra virgin olive oil
- 75 g cava vinegar
- 40 g brown cane sugar
- 4 g ginger, finely chopped
- 75 g tamarind pulp
- 150 g pineapple, chopped into thin slices
- 120 ml water
- 2 g agar powder