Tin Can Roulette
Ingredients: Welks (canned), Lamb head and tongue meat (canned), Artichoke hearts (canned), Pea aubergines (canned), Carrot and coriander soup (canned) · 45 min cook time · 700kcal · ₩38,400
Ingredients
1tin Welks (canned), 1tin Lamb head and tongue meat (canned), 1tin Artichoke hearts (canned), 1tin Pea aubergines (canned), 1tin Carrot and coriander soup (canned), 1tin Red bean congee (canned), 50ml Water, 10g Parsley, 2cloves Raw garlic, 1pinch Black pepper, 30ml Olive oil, 5leaves Curry leaves, 10g Ginger, 1ea Chilies, 100g Corn tortilla mix, 1ea Shallots, 10ml Mexican hot sauce, 0.5ea Lemon zest, 1pinch Salt, 100g On-the-vine tomatoes, 5g Panella (Mexican raw cane sugar), 5ml Sriracha, 5ml Apple cider vinegar, 50g Radish, 1leaf Bay leaf, 5ml Pedro Ximénez Sherry vinegar, 5ml Tonkotsu sauce, 50g Cheese
Instructions
1. Chef Ben prepares a corn dough for his 'sope' dish. He blends carrot and coriander soup with water, parsley, raw garlic, black pepper, and olive oil to create the liquid for the masa mix. This dough needs to rest for 15-20 minutes.
2. Chef Kush starts by frying off the lamb head and tongue meat until crispy. He plans to remove the lamb, then spice the pan and fold the lamb back through.
3. Chef Ben prepares a garnish by finely slicing shallots and mixing them with Mexican hot sauce, lemon zest, parsley, and salt. He will also pan-fry artichoke hearts in a hot pan after searing on-the-vine tomatoes.
4. Chef Kush prepares a 'sweet and bitter aubergine thingy' by combining sriracha and apple cider vinegar with radish and carrot, leaving it raw and textured. He also adds red bean congee, Pedro Ximénez Sherry vinegar, and Tonkotsu sauce to create a sweet and savory element.
5. Chef Kush adds a bay leaf to his dish, noting that it will improve the flavor.
6. Chef Kush adds cheese to his dish, indicating it will be amazing.
Source: Watch the original video