This small but powerful Spanish gem is considered one of the first "Pintxos" in the Basque gastronomy. Its name come from the film with the same in honor to the Character Gilda performed by Rita Hayworth, Whose personality was similar to the taste of this tapa: A bit salted, acid, bitter and hot.
Perfect for a shared tapas night at home with friends and pairing suggestion with a very cold beer or white wine. You can set the Gildas as a side of a stew and eat together. They are a good match.
]]>This little beauty is one to cook for those who are really special to you. It's a bit fancy, melts in your mouth and tastes delicious but doesn’t take forever to make (meaning you can enjoy the occasion too!). Serve it with a bottle of your favourite red. and enjoy one of the finest meats you can get, our Wagyu Tenderloin, buy it here.
]]>This Wagyu cooking tip, works really well with our delicate and premium Wagyu Fillet available in our shop, if you want to give it a go at home, buy it here.
]]>The marbling in Grass-fed wagyu makes it very forgiving. It is at its juiciest and most tender when the fat is melted throughout the meat, so we recommend cooking it medium rare to medium. Here are a few simple tips to help you on your way.
]]>The marbling in Grass-fed wagyu makes it very forgiving. It is at its juiciest and most tender when the fat is melted throughout the meat, so we recommend cooking it medium rare to medium. Here are a few simple tips to help you on your way.
An hour before cooking, remove your Wagyu from the refrigerator and bring it to room temperature. This allows the meat to cook more evenly and faster.
Once at room temperature, season your Wagyu with salt and pepper. If you’re having steak, season both sides.
Searing the surfaces of roasts and thicker steaks (over 2.5 cm/1 inch in thick) will help them to retain moisture during cooking and results in a nice browned colour. Sear your Wagyu in a pre-heated pan for 1.5-2 minutes on each surface, before moving to a moderate heat to finish cooking. If you’re cooking steak, this means turning down the heat. If you’re roasting, this means put the Wagyu in the oven.
When roasting, a temperature of 120°C/250°F will cook the Wagyu evenly without drying. Always use a meat thermometer to test for doneness. Relying on cooking times will lead to varying results!
Remove your Wagyu just before it is fully cooked (ie when it is within 4/6°C of its desired cooked temperature, and wrap it in foil. Let it rest in a warm place for 5 minutes (for steaks) or 15-20 minutes (for roasts). During this time, the temperature rises by several degrees, thus finishing off the cooking process. Resting the meat also allows the juices to redistribute evenly, ensuring a tender, juicy eating experience.
Fresh like salsa verde. Earthy like miso and mushrooms.
RIBEYE STEAK | RARE | MEDIUM-RARE | MEDIUM | MEDIUM-WELL | WELL DONE |
---|---|---|---|---|---|
Temperature | 52-54.5°C 125-130°F |
54-60°C 130-140°F |
60-65.5°C 140-150°F |
65.5-71°C 150-160°F |
71-76.5°C 160-170°F |
1.5 cm Steak | 2 mins | 2-3 mins | 3-4 mins | 4-5 mins | 5-6 mins |
2cm Steak | 2-3 mins | 3-4 mins | 4-5 mins | 5-6 mins | 6-7 mins |
2.5cm Steak | 3-4 mins | 4-5 mins | 6-7 mins | 7-8 mins | 8-9 mins |
4cm Steak | 5-6 mins | 6-7 mins | 8-9 mins | 10-11 mins | 11-12 mins |
This dish makes the most of the classic olive-vinegar-sardine combination. On this dish, the flavours of green olives, black olives and olive oil are brought together in harmony. So that none of the flavours lose their own identity, Arbequina CAVIAROLI is used. In this way, the olive oil does not mix with the sauce, which is the green olive juice and black olive purée.
12 medium sardines
150g white wine vinegar
20g salt
375g water
300g extra virgin olive oil
200g Manzanilla olives
0.2g xanthan gum
50g orange blossom water
35g water
13g sugar
2g orange zest
½ sheet 2g gelatin
20g ARBEQUINA OLIVE OIL CAVIAROLI
16 fresh fennel leaves
1 orange
Ras el hanout spices