GASTROBAR TAPAS - ENGLISH VERSION by Sosa Ingredients, SL

GA STRO BAR

T A P A S Sosa Ingredients S.L.

Pol.Ind. Sot d’Aluies, s/n. - 08180 MOIÀ / CATALUNYA / SPAIN T.+34 938 666 111 / F. +34 938 300 275 / sosa@sosa.cat / www.sosa.cat

MONKFISH KARAAGUE

T A P A S

GA STRO BAR

WITH AJOBLANCO

Ingredients x2

PRODUCT

Monkfish Soy sauce Culinary Journey Ref. 19020613

Yolk Corn Starch Sosa Ref. 00050527

Pepper Fish fond Culinary Journey Ref. 03000006

Ajoblanco sauce Culinary Journey Ref. 19020218

QUAN..

€/KG

€/RECIPE

€/

200 g

24,87 €

4,97 €

2,49 €

15 g

19,92 €

0,30 €

0,15 €

60 g

4,77 €

0,29 €

0,14 €

30 g

4,90 €

0,15 €

0,07 €

62,38 €

0,12 €

0,06 €

10 g

58,70 €

0,59 €

0,29 €

100 g

4,22 €

0,42 €

0,21 €

TOTAL:

= 6,84 €

= 3,42 €

Elaboration: Cut the monkfish into 2 x 2 cm dices. Reserve. In a bowl, add the soya sauce, the Fish Fond Culinary Journey, the yolk, the corn starch Sosa and pepper (to taste). Blend until you get a smooth dough. Mix the dough well with the monkfish and let rest in the fridge for 12 hours mínimum. Fry in hot oil (180ºC) until browned. Serve hot with Ajoblanco Culinary Journey.

COD CHEEK TEMPURA

T A P A S

GA STRO BAR

WITH MEXICAN GREEN SAUCE

Ingredients x2

PRODUCT

Cod cheeks Ref. 09010027

Soft Tempura Sosa Ref. 00050806

Water Salt Green Mexican Sauce Culinary Journey Ref. 19021203

QUAN..

€/KG

€/RECIPE

€/

250 g

21,25 €

5,31 €

2,66 €

60 g

8,29 €

0,50 €

0,25 €

40 g

–

0,28 €

0,00 €

100 g

10,60 €

1,06 €

0,53 €

TOTAL:

= 6,87 €

= 3,44 €

Elaboration: Pour Soft Tempura Sosa into a bowl and add water while stirring at all times until you get a creamy texture. Add a pinch of salt. Dry the cod cheeks well, immerse into tempura and fry in hot oil (175ºC) until browned. Drain and season with salt. Serve with Mexican Green Sauce Culinary Journey on the side to dip the cod cheeks.

ROAST BEEF

T A P A S

GA STRO BAR

WITH CHIMICHURRI

Ingredients x2

PRODUCT

Fillet steak Salt Extra virgin olive oil Pepper Chimichurry Culinary Journey Ref. 19021102

Mediterranean Salt Flakes Sosa Ref. 11000037

QUANT..

€/KG

€/RECIPE

€/

200 g

19,73 €

3,95 €

1,97 €

0,28 €

0,00 €

50 g

5,00 €

0,25 €

0,13 €

62,37 €

0,19 €

0,09 €

40 g

11,21 €

0,45 €

0,22 €

14,16 €

0,03 €

0,01 €

TOTAL:

= 4,86 €

= 2,43 €

Elaboration: Season fillet steak with salt, pepper and oil. Score on a hot pan for sealing and cook in the oven at 200ºC until inside is 50ºC. Cool down immediately. Cut into slices (recommended with a slicing machine) and season with Chimichurri Culinary Journey and Mediterranean Salt Flakes Sosa.

GINGERBREAD TOAST

T A P A S

GA STRO BAR

WITH FOIE MI-CUIT AND TRUFFLE CREAM

Ingredients x2

PRODUCT

Ginger bread dough El Raiguer

QUANT..

€/KG

€/RECIPE

€/

60 g

10,68 €

0,64 €

0,32 €

Foie

150 g

31,82 €

4,77 €

2,39 €

Salt

50 g

0,28 €

0,01 €

Sugar

18 g

1,00 €

0,02 €

0,01 €

30 g

21,48 €

0,64 €

0,32 €

10 g

11,78 €

0,12 €

0,06 €

10,75 €

0,02 €

0,01 €

Ref. 00000000

Truffle Cream Culinary Journey Ref. 19011600

Apricot Fruit&Sauce Cold Confit Sosa Ref. 44200156

Egyptian Salt Flake Sosa Ref. 11000050

TOTAL:

= 6,23 €

= 3,11 €

Elaboration: Mix salt and sugar and immerse into the foie gras, let rest for 2 hours in the fridge. Once rested 2 hours, clean with cold running water until all the salt and sugar have been washed off. Press into a terrine mould, cook in the oven at 53ºC for half an tour, raise temperature to 60ºC and cook 30 minutes more. Cool down quickly. Spread the Gingerbread dough El Raiguer in a plumcake mould, bake for 30 minutes at 180ºC and let cool down. Cut into slices 0,5 x 3 x 6 (high x wide x long) and toast in the oven at 140ºC for 15 minutes. Put a 3mm slice of foie gras on a ginger bread toast and place a piece of Fruit& Sauce apricot Cold Confit Sosa on top. Finish off with a bit of truffle cream and egyptian Salt flake.

SMOKED SARDINE

T A P A S

GA STRO BAR

WITH PONZU MAYONNAISE AND GREEN OLIVE POWDER

Ingredients x2

PRODUCT

Smoked sardine

QUANT.

€/KG

€/RECIPE

€/

200 g

53,68 €

10,74 €

5,37 €

35 g

22,70 €

0,79 €

0,40 €

Sunflower oil

35 g

2,30 €

0,08 €

0,04 €

Water

10 g

–

1,75 g

18,68 €

0,03 €

0,02 €

0,17 g

24,29 €

0,00 €

340,78 €

0,68 €

0,34 €

Ref. 09080050

Ponzu sauce Culinary Journey Ref. 19020607

Natur Emul Sosa Ref. 59000025

Goma Guar Sosa Ref. 58050055

Freeze dried green olive powder Sosa Ref. 00000000

TOTAL:

= 12,33 €

= 6,16 €

Elaboration: Blend Ponzu Sauce Culinary Journey, water, Natur Emul Sosa and Guar Gum Sosa in the turmix container. Emulsify adding the sunflower oil until reaching a mayonnaise like texture. On the other hand, cut the smoked sardine in 2 and drain the excess of olive oil. Place the sardines on a plate, add some dots of ponzu mayonnaise and sprinkle some freeze dried green olive powder Sosa on top.

T A P A S

GA STRO BAR

TONKATSU PIG

Ingredients x2

PRODUCT

Pig loin

QUANT.

€/KG

€/RECIPE

€/

250 g

18,08 €

4,52 €

2,26 €

SalT

0,28 €

0,00 €

Pepper

62,38 €

0,12 €

0,06 €

Flour

20 g

1,84 €

0,04 €

0,02 €

Egg

30 g

2,72 €

0,08 €

0,04 €

20 g

10,38 €

0,21 €

0,10 €

80 g

10,92 €

0,87 €

0,44 €

Panko Sosa Ref. 09111007

Tonkatsu sauce Culinary Journey Ref. 19020605

TOTAL:

= 5,84 €

= 2,92 €

Elaboration: Cut the pig loin in slices of 2cm, season with salt and pepper and coat with flour, egg and panko (in this order). Fry in oil at 175ºC until goleen and cooked incide. Drain. Serve with Tonkatsu Sauce Culinary Journey a side.

BROCHETTE OF PRAWNS

T A P A S

GA STRO BAR

WITH AIRBAG AND BARBEQUE SAUCE

Ingredients x2

PRODUCT

Prawns

QUANT

€/KG

€/RECIPE

€/

250 g

11,35 €

2,84 €

1,42 €

Flour

20 g

1,84 €

0,04 €

0,02 €

Egg white

30 g

1,92 €

0,06 €

0,03 €

30 g

24,00 €

0,72 €

0,36 €

150 g

5,00 €

0,75 €

0,38 €

0,28 €

0,00 €

60 g

7,66 €

0,46 €

0,23 €

Airbag flour Sosa Ref. 58400000

Olive oil Salt Barbecue Sauce Culinary Journey Ref. 19021505

TOTAL:

= 4,86 €

= 2,43 €

Elaboration: Peel the gambas and stick into the brocheta by the tale. Salt and coat in flour, egg and Airbag Flour Sosa (in this order). Fry in oil at 180ºC until the airbag is well toasted, correctly puffed and the gamba is well cooked. Drain. Serve with Barbecue Sauce Culinary Journey a side as a dip for the brocheta.

PATATAS BRAVAS

T A P A S

GA STRO BAR

WITH ALIOLI FOAM

Ingredients x2

PRODUCT

Potatoes Salt Olive oil Smoked Brava Sauce Culinary Journey Ref. 19020216

Water Proespuma Cold Sosa Ref. 57001002

Alioli Chive

QUANT.

€/KG

€/RECIPE

€/

300 g

0,80 €

0,24 €

0,12 €

0,28 €

0,00 €

200 g

5,00 €

1,00 €

0,50 €

100 g

6,41 €

0,64 €

0,32 €

50 g

–

15 g

10,63 €

0,16 €

0,08 €

20 g

3,50 €

0,07 €

0,04 €

30,10 €

0,15 €

0,08 €

TOTAL:

= 2,26 €

= 1,13 €

Elaboration: Mix the smoked Brava Sauce Culinary Journey with water and proespuma cold, blind with turmix. Pour the mixture into a syphon and fill with 2 charges. Set aside. Peal the potatoes and cut into cubes 1,5 x 1,5 cm. Fry in oil at 170ºC until golden and creamy inside. Drain the excess of oil and salt. Place on a plate, with alioli on top and foam made of the Smoked Brava Sauce Culinary Journey. Spread some cut chieve on top and serve.

BOMBA DEL RAVAL

Ingredients x2

T A P A S

GA STRO BAR

PRODUCT

QUANT.

€/KG

€/RECIPE

€/

Lamb meat

200 g

10,87 €

2,17 €

1,09 €

Potatoes

300 g

0,80 €

0,24 €

0,12 €

Butter

15 g

6,64 €

0,10 €

0,05 €

Flour

15 g

1,84 €

0,03 €

0,01 €

20 g

15,42 €

0,31 €

0,15 €

0,28 €

0,00 €

20 g

10,30 €

0,21 €

0,10 €

30 g

11,11 €

0,33 €

0,17 €

10 g

5,60 €

0,06 €

0,03 €

500 g

–

Harissa sauce Culinary Journey Ref. 19020901

Salt Panko Sosa Ref. 09111007

Onion sofrito Culinary Journey Ref. 19020206

Concentrated tomato Culinary Journey Ref. 19021701

Water

TOTAL:

= 3,45 €

= 1,72 €

Elaboration: Boil previously pealed and cut potatoes in a pot. A side, cut the lamb meat into little pieces and fry into pan and sauté until golden. Add Onion sofrito, Harissa and concentrated tomato Culinary Journey, wet with water and salt. Cook until water has completely disappeared and reached a creamy texture. Set aside. Once cooked the potato, drain. Prepare a toasted roux with the butter and the flour, and add the potato. Take off the stove and work energicly with a silicone spatula until reaching a firm and smooth dough. Let cool down a little. Form potato balls of about 40gr, filled with the previously prepared braised meat. Cool in the fridge for 1 hour. Coat with flour, egg and panko and fry at 175ºC until golden and crunchy. Serve with a little bit of Harissa Culinary Journey on top.

OKONOMIYAKI

T A P A S

GA STRO BAR

WITH SUMISO SAUCE

Ingredients x2

PRODUCT

Plain flour Salt Water Egg Butifarra del perol Ref. 04160300

Cabbage Katsobushi en scales Sumiso sauce Culinary Journey Ref. 19020611

QUANT.

€/KG

€/RECIPE

€/

100 g

1,84 €

0,18 €

0,09 €

0,28 €

0,00 €

130 g

–

35 g

2,72 €

0,10 €

0,05 €

80 g

9,33 €

0,75 €

0,37 €

35 g

1,45 €

0,05 €

0,03 €

76,00 €

0,23 €

0,11 €

30 g

18,33 €

0,55 €

0,27 €

TOTAL:

= 1,85 €

= 0,93 €

Elaboration: Mix flour, egg, salt and water in a bowl and stir with whisks until getting a smooth and uniform dough. Pick the butifarra del perol (typical Catalan sausage) and cabbage and mix with the anterior elaboration. Pour a scoop of the dough on a medium heat iron and form 4mm thick obleas. Heat for about 3-4 minutes on each side until golden. Serve with Sumiso Sauce on top and Katsobushi in scales.