Català
10 PAX - Time 60 min.
Utensils: Tray, bowl, tweezers, filleting knife
INGREDIENTS
ELABORATION
Mix the mustard with the mango cubes.
Add the Pons Citric with Orange oil.
Stir the mixture with a spoon, adding salt and pepper to taste.
Finish off the recipe with a few slices of marinated ginger.
Ingredients:
200 g. Tender ginger root peeled and sliced, very fine, with a mandoline (1 mm)
100 ml. Rice vinegar
100 ml. Water
100 g. Sugar
5 g. Salt
Water for blanching the sliced ginger
Preparation:
1. Blanch the sliced ginger for 1 minute and let drain.
2. Bring 100 ml. of water, salt and sugar to boil until the salt and sugar dissolve.
3. Add the vinegar to the syrup.
4. Add the hot liquid to the blanched ginger (recommended minimum 70 °C).
5. If desired, put the ginger in a sterilized jar and pasteurize using a bain-marie.
6. Let macerate for at least 72 hours.
Nowadays, it is possible to buy pre-marinated ginger.
Ingredients
Directions
Mix the mustard with the mango cubes.
Add the Pons Citric with Orange oil.
Stir the mixture with a spoon, adding salt and pepper to taste.
Finish off the recipe with a few slices of marinated ginger.
Ingredients:
200 g. Tender ginger root peeled and sliced, very fine, with a mandoline (1 mm)
100 ml. Rice vinegar
100 ml. Water
100 g. Sugar
5 g. Salt
Water for blanching the sliced ginger
Preparation:
1. Blanch the sliced ginger for 1 minute and let drain.
2. Bring 100 ml. of water, salt and sugar to boil until the salt and sugar dissolve.
3. Add the vinegar to the syrup.
4. Add the hot liquid to the blanched ginger (recommended minimum 70 °C).
5. If desired, put the ginger in a sterilized jar and pasteurize using a bain-marie.
6. Let macerate for at least 72 hours.
Nowadays, it is possible to buy pre-marinated ginger.