Con el calor y el buen tiempo apetecen cosas ricas, sabrosas y fáciles y rápidas de elaborar, con el fin de tener más tiempo para disfrutar de nuestros días. Bien, aquí os dejamos una receta muy sencilla, que tiene una buena mezcla de texturas y sabores y que no te dejará indiferente. ¡Animo Cocinillas! Contadnos […]
30 min
4 pax
Easy
We peel the 2 heads of purple garlic.
We place them in a small saucepan over the heat, with about two fingers' worth of olive oil, enough to cover the cloves. We leave them over very low heat until they are tender, but barely browned.
Remove from heat, let cool, and store in an airtight container in the refrigerator for use when needed.
Meanwhile, peel the cucumbers and cut them into roughly 2 cm cubes. Then, place them in a bowl.
In that same bowl, add the soy sauce, rice vinegar, Teriyaki sauce and Kimchi sauce, and stir everything together well, then let it marinate for about 20 minutes.
FINISHED DISH:
In a deep plate, with capacity to hold liquid, we place the well-drained cucumber in the center, giving volume upwards.
We place 5 cloves of confit garlic per plate, and add a little fried cucumber on top.
Next, we also add a pinch of poppy seeds, and place 3 peeled walnut halves in honey.
Finally, we lightly drizzle our dish with a teaspoon of the marinade prepared in step 5, and season everything with a little fine salt on the surface (but very little salt, as the sauces can be a little salty).
