Molecular Choto al Ajillo

Ingredients

In this molecular adaptation, the traditional Choto al Ajillo is transformed into a visually stunning dish with unique textures and surprising presentations. The meat is transformed into spheres using spherification, and the garlic sauce is turned into a velvety foam. The dish is presented on a bed of edible soil made from dehydrated olives and breadcrumbs, garnished with microgreens and edible flowers. We alse have the original recipe for Choto al ajillo, so you can check it out.

• 500g (1.1 lb) lamb or goat meat, diced 500g (1.1 lb) lamb or goat meat, diced
• 10g (0.35 oz) sodium alginate 10g (0.35 oz) sodium alginate
• 500ml (2 cups) water 500ml (2 cups) water
• 5g (0.18 oz) calcium chloride 5g (0.18 oz) calcium chloride
• 10 cloves of garlic, minced 10 cloves of garlic, minced
• 100ml (1/2 cup) olive oil 100ml (1/2 cup) olive oil
• 50ml (1/4 cup) white wine 50ml (1/4 cup) white wine
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Edible soil (made from dehydrated olives and breadcrumbs) Edible soil (made from dehydrated olives and breadcrumbs)
• Microgreens and edible flowers for garnish Microgreens and edible flowers for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 5g (saturated)
• Carbohydrates: 2g (total), 0g (sugars)
• Protein: 30g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the sodium alginate with water and blend until fully dissolved. Let it rest in the refrigerator for 30 minutes.
2. 2.
   In another bowl, dissolve the calcium chloride in 500ml (2 cups) of water. Set aside.
3. 3.
   Season the diced meat with salt and pepper.
4. 4.
   Using a syringe or dropper, carefully drop small portions of the meat into the sodium alginate solution. Let them sit for 2 minutes to form spheres.
5. 5.
   Gently transfer the meat spheres into the calcium chloride solution and let them sit for another 2 minutes.
6. 6.
   Remove the spheres from the calcium chloride solution and rinse them with water. Set aside.
7. 7.
   In a pan, heat the olive oil over medium heat. Add the minced garlic and cook until golden brown.
8. 8.
   Deglaze the pan with white wine and let it reduce for a minute.
9. 9.
   Add the smoked paprika and season with salt and pepper to taste.
10. 10.
    Using an immersion blender, blend the garlic sauce until it becomes a smooth foam.
11. 11.
    To serve, place a spoonful of the edible soil on a plate. Arrange the meat spheres on top of the soil. Spoon the garlic foam over the spheres. Garnish with microgreens and edible flowers.

Treat your ingredients with care...

• Sodium alginate — Ensure it is fully dissolved in water to achieve the desired texture for the meat spheres.
• Calcium chloride — Use caution when handling, as it can cause skin irritation. Dissolve it completely in water before using it for the spheres.

Tips & Tricks

• Experiment with different meats such as beef or chicken for unique flavor variations.
• Add a touch of acidity by incorporating a squeeze of lemon juice into the garlic foam.
• For an extra burst of flavor, sprinkle some smoked sea salt over the meat spheres before serving.
• Enhance the visual appeal by using a variety of colorful microgreens and edible flowers for garnish.
• Serve the Molecular Choto al Ajillo as an appetizer or as part of a tasting menu to impress your guests.

Serving advice

Serve the Molecular Choto al Ajillo as a visually stunning appetizer on individual plates. Encourage your guests to savor each bite-sized meat sphere along with the delicate garlic foam. The edible soil adds a unique textural element, while the microgreens and edible flowers provide a fresh and vibrant touch.

Presentation advice

To create an eye-catching presentation, arrange the meat spheres in a circular pattern on the plate, with the garlic foam elegantly drizzled over them. Sprinkle the edible soil around the spheres, and delicately place the microgreens and edible flowers on top. The contrasting colors and textures will make the dish visually appealing and enticing.