MADRID Spain's version of MasterChef, which towards the end of this first series scored over 15 million viewers, came to the end on Tuesday night. The winner was one Juan Manuel, who was given the top prize by a jury that included Spain's very top chef Ferrán Adriá (See the last show below). Prizes included €100,000, a recipe book deal, a job offer from Bilbao's Berria Group of restaurants and attendance at Cordon Bleu Madrid's Le Grand Diplôme course. Here's his winning recipe:>>>
Strawberry tartar with honeyed rose petals
Ingredients
- 12 large strawberries (fresones)
- 3 tspns sugar
- Rose water
- Rose petals
- Flour, water and yeast
- Honey
- Lime peel shavings
- Tiny mint leaves
Slice strawberries in approximately equal thickness, cut them into julienne strips and then into tiny 2mm cubes. Place in a bowl and cover with the sugar. Add 7 drops of rose water, mix very gently and cover with plastic film for maceration.
To make the crunchy tempura of rose petals, remove the full petals from the flower. Make a tempura with the water, flour and 1 envelope of Royal yeast, making a light paste. Pass the petals through the tempura and fry in hot oil.
When the tempura turns golden (not brown), remove the petals and place them on absorbent paper on a tray.
To present, choose a long narrow plate or dish. Place the strawberry along it in an irregular line. Shave the lime peel over the fruit (just a little, to give it some needed acidity), and place two or three mint leaves along the top as well. Then place the rose petals in tempura at both ends and in the middle of the strawberry line. To finish, run a thin line of mint leaves along the top of the petals.
(To a non-chef, non-cook, this looks remarkably simple - must try it. If you do, please let us know)
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