ENRIQUE OLVERA's RECIPES

Cauliflower, romanesco, kale and broccoli mole

Serves 4

INGREDIENTS

Green mole 1 broccoli head 4 green asparagus 40g onion 1 clove garlic 50g pumpkin seed 50g fresh coriander 40ml olive oil 300ml water Sea salt

Spinach purée 100g spinach 15g green chill Sea salt

Cauliflower purée 100g Cauliflower 200 Cream! Salt

Cabbage 100g Green cabbage 50g Pork fat 40g onion

Fava beans 60g fava beans 1l water 30g Sea salt

Cauliflower crudité 1 cauliflower head Sea salt Lime

METHOD

Green mole Bring the water to a boil in a pan over a cook for five minutes, then add the coriander blend with the chilli and season with salt to medium heat. Meanwhile, dice the onion and and the pumpkin seeds. Cook for a further 2 taste. Strain the spinach through a fine chinois broccoli into large chunks. Cut the tips off minutes, then blend immediately, strain and and reserve in a pastry bag until required. the asparagus and reserve them for garnish, allow to cool in an ice bath. Season to taste then slice the rest of the asparagus into long with salt. Cauliflower purée strips. Toast the pumpkin seeds in a pan until Place the cauliflower and the cream into they are lightly toasted but not brown and set Spinach purée a pan and cook on a low heat until the aside. Place a medium-sized pot over a high Clean and wash the spinach and bring the cauliflower is soft. Once cooked, blend and heat and add the oil, then add the onion, the water and the salt to a boil in a pan over a season to taste, then strain through a fine broccoli and the asparagus. Stir very quickly medium heat. Plunge the spinach in the boiling chinois and reserve in a in a pastry bag until and add the boiling water. Let the vegetables water and cook for 5 minutes. Strain and required.

FOUR I 1 ENRIQUE OLVERA's RECIPES

Cabbage peeling their shells and any excess husk as middle of the plate. Place one spoon of Start by slicing the cabbage into strips. Then you go. Bring the water to a boil and add the cooked cabbage on top, followed by some dice the onion and bring the water to a boil sea salt. Cook them until they are soft, then of the fava beans. Arrange the asparagus with the salt. Blanch the cabbage in the water strain and cool in an ice bath before placing in on top of the green mole with the tips for 5 minutes, then strain once cooked. In a the fridge until required. facing upwards. Place three dots of each pan, heat the pork fat until it starts to colour. purée around the dish, then finish with the Add the diced onion and stir until starts to Cauliflower crudité cauliflower crudite and a few drops of olive colour. Add the cabbage and cook for a Cut the cauliflower into very thin slices, then oil. further 5 minutes, then season with salt and add some salt, olive oil and a few drops of add a few drops of the lime juice. lime juice.

Fava beans To serve Remove the fava beans from their pods, Heat the green mole and pour 56g in the

FOUR I 2 ENRIQUE OLVERA's RECIPES

Baby corn with chicatana ant, coffee and costeño chile, aguachile with chia seeds, avocado and worm salt, blue corn tostadita with tuna fish, mixed chilli, radish and kale chicharron

Serves 4

INGREDIENTS

Baby Corn and chicatana ant mayonnaise Baby corn 4 Baby corn in husk (10 cm) chicatana ant mayonnaise 125g grapeseed oil 125g vegetable oil 1 egg 1 lime 125g hormiga chicatana ant Chile costeño Salt 1 Cafe ristretto

To serve Totomostle 10cm Wood stick for brochette Smoking pipe 1 pumpkin shell, deseeded, flesh removed and dried

Aguachile with chia seeds 100g chia blanca 40g cucumber 50ml lime juice 10g green chili serrano 20g mint 20g basil 20g coriander 1 spring onion Sea salt 200ml grapeseed oil

Avocado 2 avocados

To serve 4 small mint leaves 4 coriander flowers 4 green chilies, sliced 4 borage leaves 4 chive flowers

FOUR I 3 ENRIQUE OLVERA's RECIPES

4 basil sprouts open fire, turning it so it becomes equally dome with the strips and reserve in the fridge Worm salt coloured. Place the warm corn husks in a on a tray until required. sealed container and allow them to steam Tostadita with tuna cook in their own juices. Tostadita Tuna Mix all of the ingredients together, being sure 100g yellow fin tuna Chicatana ant mayonnaise that everything is well incorporated and there Clean the ants and remove the end part of are no lumps. Heat an iron pan and place 14g Tostadita the body. Set aside rest of the ant for another of the mixture into the centre and cook until is 200ml water recipe. Toast the ants in a pan, then let them light golden. Once cooked, remove it from the 22g maseca flour cool before chopping into small pieces. Make pan and let it cool over kitchen paper. 22g milled blue corn the base of the mayonnaise with the egg yolk 1.5g salt and the oil. Season the mayonnaise with the Guacamole 75ml grapeseed oil lime juice, salt, grounded chile puya, the ant Peel the avocado and place it in a blender powder and the cold cafe ristretto. along with the rest of the ingredients, then Guacamole pass through a chinois and keep in a pastry 1 avocado To serve bag until required. 10g green chilli Remove the cooked corn form the container. 10g coriander Wrap one end with some of the reserved corn Pasilla chili mayonnaise 10g onion leaves and insert a wood stick to resemble Start by whisking the egg yolk with some salt, 15g lime juice a brochette. Plunge the corn into the ant then slowly add the oil. When the emulsion Sea salt mayonnaise and place them inside the dried is done, add a dash of lime juice and some pumpkin. Smoke them by setting a light to chilli powder, then keep in a pastry bag in the Pasilla chili mayonnaise some of the totomostle and the smoking fridge until required. 1 egg yolk pipe. Serve immediately alongside the rest of 250ml grapeseed oil the components. Guajillo chili oil Lime juice Start by removing the stem from the chilli, Pasilla chili mix powder Aguachile with chia seeds then place in a pan with the oil on a very low 100g yellow fin tuna Blend the cucumber with the chili, onions, heat. When the oil is warm, turn off the heat Salt basil leaves, mint and coriander. Strain and allow it to infuse. Once infused, Blend through a chinois and add the lime juice, well and strain through a fine chinois. Guajillo chili oil then season with salt. Add the chia seeds to 1 guajillo chili the mixture and let it rest for one hour. Once To serve 50g grapeseed oil the chia seeds have absorbed most of the Remove the tuna from the fridge and place liquid, shape into small patties and fry in in the in a bowl. Season with the salt, lime juice To serve grapeseed oil. Once fried, remove the excess and guajillo oil. Place one of the tostaditas 10 chives of oil from each of the chia seed patties, place on a plate and top with one portion of the 4 coriander on a tray and cover with plasticLet it rest for tuna. Place one drop of the guacamole onto 1 small radish an hour, then cut into circles using a 4.5cm the plate using the pastry bag alongside one 4 coriander leaves cutter. drop of the chilli mayonnaise. Sprinkle some Chop the chives of the chopped chives over the mayonnaise. Radishes, thinly sliced Avocado Arrange the slices of radish on top of the Slice the avocado into 1mm thick chunks. Cut dish and garnish with the coriander leaves. Kale into a circular shape with a 4.5cm cutter, then 4 green kale leaves brush olive oil and reserve. Kale 500g oil, for frying Wash and dry the kale leaf and peel the main Sea salt To serve stem. Heat the oil to 180C and deep-fry the Chili powder Place the circle of avocado on a plate, kale leaves until they are crisp. Remove from 1 lime followed by the chia and another circle of the oil and remove the excess oil with the avocado. Place the slices of chili in the middle kitchen paper, then season with salt and chili METHOD and arrange the leaves and flowers around it. powder. Cut the lime in four and remove the Finish with a sprinkling of worm salt. seeds. Serve the kale with a quart of lime. Baby corn Wash the baby corn husks and peel and Tostadita with tuna To serve remove the leaves. Put the leaves aside. In Tuna Arrange all three components of the dish a comal, burn the corn by turning it over an Slice the tuna into small julienne, then form a according to the image.

FOUR I 4 ENRIQUE OLVERA's RECIPES

Roasted leek, bone marrow mayonnaise, escamoles

Serves 4

INGREDIENTS

Roasted leek 1 leek Mezquite wood charcoal

Bone marrow 200g bone marrow Bone marrow mayonnaise 1 egg yolk 125g bone marrow fat 1 lime Sea salt

Escamoles 80g escamoles 40g onion 20g serrano chili 5g epazote 20g olive oil 8 slices serrano chilli 12 epazote sprouts

METHOD

Roasted leeks Light the charcoal and cover with a grill. Cut the green part off the leek and set aside a few of the leaves. Grill the leek until the last layer is slightly burnt, then remove from the heat and cover until the leeks have completely cooled down. Once cooled, peel away the burnt leaves and remove the ash with kitchen paper. Cut the leek in half from the root to the top, then cut them into 9cm long strips, keeping all of the parts attached. Place the leeks in a vacuum pack bag with 30g of bone marrow fat and a pinch of salt. soaked, transfer the bone marrow to a pot pieces. Chiffonade the epazote leaves. Place Seal the bag and place in a hot water bath over a low heat and cook until it melts. Then a pan on the stove over a very low heat, then until the leeks are soft. When the leeks are strain the fat and set aside until required. add the olive oil, onion and the chill. Add the cooked, remove the inner parts and set escamoles last and cook on a very low heat aside until required. Meanwhile, cut the Bone marrow mayonnaise before adding the epazote and seasoning reserved green part of the leek into 8 thin Whisk the egg yolk in a bowl with the salt with salt. The epazote are cooked when the strips and blanch in boiling water for a few and the bone marrow fat and start the colour changes from mild yellow to more seconds, then cool in an ice bath. Colour emulsion. Ensure that the mixture is kept at white. the leek strips on a very hot pan for a few room temperature throughout. Add some seconds, then remove and set aside. lime juice and set aside at room temperature. To serve Place some of the leek mixture and the bone Bone marrow Escamoles marrow mayonnaise in the middle of the Place the bone marrow in the fridge in a Clean the escamoles, removing any flat seared leek. Place the cooked escamoles on bowl of cold water to soak. Change the varieties. Dice the onion and remove the top and garnish with 2 slices of green chill water three times every 30 minutes. Once seeds from the chill, then dice into very small and the epazote sprouts.

FOUR I 5 ENRIQUE OLVERA's RECIPES

Beer foam, wheat, apples, nuts Serves 4

INGREDIENTS

Apple brunoise 1 pink lady 1 apple, granny smith 300ml American Pale Ale

Apple and beer foam 325g apples 40ml water 40g sugar 325g beer 5 gelatine sheets 2 soda charges 1 isi canister

Candied pecans 40g pecan nuts 40g sugar 20g water

Tarragon oil 50g tarragon 100g grapeseed oil

Wheat 100g wheat 300ml water

METHOD

Apple brunoise Cut the apples using a brunoise. Place the apple into a vacuum pack bag along with the beer and cook in a water bath until soft. Lower the heat and toast the nuts until they changing the water after 24 hours. Once become light brown in colour. Then place soaked, strain and rinse the wheat and cook Apple and beer foam them on a baking paper sheet and allow on a medium heat for 15 minutes in the Make a 1:1 syrup with the water and them cool before dicing them into small water. Once cooked, strain and keep cold in sugar. Hydrate the gelatin and place into the pieces and setting them aside until required. the refrigerator until required. syrup. Blend the cooked apple and the beer and strain through a chinois. Add the syrup Tarragon oil To serve and the gelatin to the blended apple. Then fill Place the tarragon and the oil into a vacuum Strain the apple brunoise. Season the the canister with the mixture and charge the pack bag. Then transfer to a water bath wheat with the lime juice, salt and tarragon canniter with two nitrous charges. Store in heated to 65C and allow to infuse for 3 oil. Place the wheat in the middle of a plate. the fridge until required. hours. Then remove from the water bath and Add a few candied nuts and the apple chill in an ice bath. Once cool, strain and brunoise. Create a dome of beer foam over Candied pecans place in the refrigerator until required. the components with the isi canister and Place all of the ingredients into a pot over serve immediately. a high heat and continue to cook until the Wheat nuts are coated in the caramelized sugar. Soak the wheat in water for 48 hours,

FOUR I 6