{"id":6494,"date":"2022-07-10T09:02:00","date_gmt":"2022-07-10T07:02:00","guid":{"rendered":"https:\/\/cookinglovers.teka.com\/?p=6494"},"modified":"2022-07-11T09:17:25","modified_gmt":"2022-07-11T07:17:25","slug":"batch-cooking-veraniego-carpaccio-de-salmon-ahumado-zanahorias-glaseadas-con-tahini-pulpo-a-la-brasa-con-romesco-udon-de-pato-con-salsa-de-jengibre-y-crepes-de-arandanos-con-mantequilla-de-cacahue","status":"publish","type":"post","link":"https:\/\/cookinglovers.teka.com\/es\/menu-semanal\/batch-cooking-veraniego-carpaccio-de-salmon-ahumado-zanahorias-glaseadas-con-tahini-pulpo-a-la-brasa-con-romesco-udon-de-pato-con-salsa-de-jengibre-y-crepes-de-arandanos-con-mantequilla-de-cacahue\/","title":{"rendered":"Batch Cooking veraniego: carpaccio de salm\u00f3n ahumado, zanahorias glaseadas con tahini, pulpo a la brasa con romesco, udon de pato con salsa de jengibre y crepes de ar\u00e1ndanos con mantequilla de cacahuete"},"content":{"rendered":"\n<p>Recetas para refugiarnos del <a href=\"https:\/\/cookinglovers.teka.com\/es\/colecciones\/helados-sabores-raros-sorprendentes-verano\/\" target=\"_blank\" rel=\"noreferrer noopener\">calor<\/a> que tambi\u00e9n nos dan un extra de sabor es el <em>leitmotiv<\/em> de este batch cooking veraniego. Con estos platos sencillos y r\u00e1pidos de preparar, nos zambullimos de lleno en el verano, aunque sea en nuestra imaginaci\u00f3n, para disfrutar de carne, pescados y postre en su versi\u00f3n m\u00e1s ligera y sabrosa. Y si luego tienes tiempo para siesta, qu\u00e9 mejor manera de culminar una comida de mediod\u00eda.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Carpaccio de salm\u00f3n ahumado a las finas hierbas<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>250g Salm\u00f3n ahumado<\/li><li>1 Cucharada de eneldo fresco<\/li><li>Olivas negras<\/li><li>Pimienta negra<\/li><\/ul>\n\n\n\n<p>Para el aderezo:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>115ml AOVE<\/li><li>1 Diente de ajo rallado<\/li><li>1 Cucharada de jugo de lim\u00f3n<\/li><li>\u00bd Chalota<\/li><li>1 Cucharadita de mostaza antigua dijon<\/li><\/ul>\n\n\n\n<p>Para las alcaparras crujientes:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 Cucharadas de alcaparras<\/li><li>1 Cucharadita de harina<\/li><li>2 Cucharada de AOVE<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Zanahorias glaseadas con salsa tahini<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>450g Zanahorias tricolor<\/li><li>2 Cucharadas de aceite de oliva<\/li><li>2 Cucharadas de sirope de arce<\/li><li>Sal y pimienta<\/li><li>Pistachos<\/li><\/ul>\n\n\n\n<p>Para la salsa Tahini:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>60ml Tahini<\/li><li>60ml Yogur griego<\/li><li>2 Cucharadas de jugo de lim\u00f3n<\/li><li><mark>60ml Agua<\/mark><\/li><li>\u00bc. Cucharadita de comino<\/li><li>Sal y pimienta<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pulpo a la brasa con romesco<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1kg Pulpo precocido<\/li><li>AOVE<\/li><li>Sal<\/li><li>2 Cucharaditas de or\u00e9gano<\/li><li>R\u00facula<\/li><li>Escalivada<\/li><\/ul>\n\n\n\n<p>Para el romesco:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 \u00d1oras<\/li><li>3 Tomates maduros<\/li><li>1 Cabeza de ajos<\/li><li>15g Almendras tostadas<\/li><li>15g Avellanas tostadas<\/li><li>1 Rebanada de pan tostado<\/li><li>250g AOVE<\/li><li>90g Vinagre<\/li><li>1 Guindilla<\/li><li>Piment\u00f3n dulce<\/li><li>Sal<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Udon de pato con salsa de jengibre y cebolleta<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 Magret de pato<\/li><li>250g Udon<\/li><li>60g Bimi<\/li><li>2 Cucharaditas de semillas de s\u00e9samo<\/li><li>50g Setas ostras<\/li><\/ul>\n\n\n\n<p>Para la salsa de jengibre y cebolleta:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>5g Jengibre<\/li><li>3 Dientes de ajo<\/li><li>2 Tallos de cebolletas<\/li><li>1 Cucharada de miel<\/li><li>Cucharada de jugo de lim\u00f3n<\/li><li>2 Cucharadas de salsa de soja<\/li><li>2 Cucharadas de aceite de s\u00e9samo<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Crepes de ar\u00e1ndanos y mantequilla de cacahuete<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>12 Crepes<\/li><li>Mermelada de ar\u00e1ndanos<\/li><li>Crema de cacahuete<\/li><li>Ar\u00e1ndanos frescos<\/li><li>Hojas de menta<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"436\" src=\"https:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2022\/07\/batch1-ingredientes-1.jpg\" alt=\"Batch Cooking veraniego: carpaccio de salm\u00f3n ahumado, zanahorias glaseadas con tahini, pulpo a la brasa con romesco, udon de pato con salsa de jengibre y crepes de ar\u00e1ndanos con mantequilla de cacahuete\" class=\"wp-image-6495\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Carpaccio de salm\u00f3n ahumado a las finas hierbas<\/h2>\n\n\n\n<p>Mezclamos los ingredientes del aderezo y cortamos la chalota en juliana fina. A\u00f1adimos la chalota al aderezo y dejamos marinando.<\/p>\n\n\n\n<p>Cubrimos las alcaparras con la harina por todos los lados y fre\u00edmos en una sart\u00e9n con el aceite durante aproximadamente 3 minutos. Reservamos en papel de cocina para que absorba el exceso de de aceite. Cortar las olivas en rodajas y reservar.<\/p>\n\n\n\n<p>Colocamos el salm\u00f3n ahumado en un plato y lo cubrimos con el aderezo. Esparcimos las alcaparras crujientes y las olivas negras por encima y terminamos el plato con eneldo picado y pimienta reci\u00e9n molida.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Zanahorias glaseadas con salsa tahini<\/h2>\n\n\n\n<p>Mezclamos el aceite y el sirope de arce. Limpiamos las zanahorias y las cubrimos con la mezcla. Colocamos las zanahorias en una bandeja con papel de horno y las cocinamos a 200\u00baC durante 40 minutos minutos.<\/p>\n\n\n\n<p>Mezclamos los ingredientes de la salsa y troceamos y tostamos los pistachos en una sart\u00e9n.<\/p>\n\n\n\n<p>Colocamos las zanahorias glaseadas en un plato, las cubrimos con un poco de salsa y terminamos con los pistachos tostados.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pulpo a la brasa con romesco<\/h2>\n\n\n\n<p>Cortamos las patas del pulpo y las untamos con el aceite, la sal y el or\u00e9gano. Lo fre\u00edmos en una sart\u00e9n hasta que est\u00e9 dorado.<\/p>\n\n\n\n<p>Para la salsa romesco, hidratamos las \u00f1oras durante 4 horas. Escalivamos los tomates y los ajos. Sacamos las pepitas de las \u00f1oras y la piel de los tomates y reservamos la carne.<\/p>\n\n\n\n<p>Cuando los tomates y los ajos est\u00e9n fr\u00edos los trituramos con el resto de ingredientes.<\/p>\n\n\n\n<p>Emplatamos la salsa en la base de un plato y colocamos encima las patas de pulpo y la escalivada. Finalizamos con unas hojas de r\u00facula y un chorrito de aceite.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Udon de pato con salsa de jengibre y cebolleta<\/h2>\n\n\n\n<p>Para la salsa, mezclamos la salsa de soja, la miel, el jugo de lim\u00f3n, el aceite de s\u00e9samo. Picamos finamente el ajo, el jengibre y los tallos de las cebolletas y lo unimos a la salsa.<\/p>\n\n\n\n<p>Calentamos la salsa en una sart\u00e9n&nbsp; y a\u00f1adimos el bimi y las setas cortadas en trocitos peque\u00f1os. Cocinamos por 5 minutos.<\/p>\n\n\n\n<p>Hacemos cortes transversales en ambas direcciones en la grasa del magret, sin llegar hasta la carne. Colocamos el magret en una sart\u00e9n a fuego alto con la parte de la grasa hacia abajo y lo cocinamos hasta que se forme una costra, le damos la vuelta y cocinamos hasta que se dore.<\/p>\n\n\n\n<p>Retiramos el magret del fuego y esperamos 10 minutos para que se termine de cocinar. Cortamos el magret en l\u00e1minas.<\/p>\n\n\n\n<p>Cocemos los fideos y servimos con la salsa. Colocamos las l\u00e1minas de magret por encima.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Crepes de ar\u00e1ndanos y mantequilla de cacahuete<\/h2>\n\n\n\n<p>Untamos los crepes con mantequilla de cacahuete y los enrollamos.&nbsp;<\/p>\n\n\n\n<p>Los emplatamos y rociamos la mermelada de ar\u00e1ndanos. Finalizamos con unos cuantos ar\u00e1ndanos frescos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recetas para refugiarnos del calor que tambi\u00e9n nos dan un extra de sabor es el leitmotiv de este batch cooking veraniego. Con estos platos sencillos y r\u00e1pidos de preparar, nos zambullimos de lleno en el verano, aunque sea en nuestra imaginaci\u00f3n, para disfrutar de carne, pescados y postre en su versi\u00f3n m\u00e1s ligera y sabrosa. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6497,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[289],"tags":[],"class_list":["post-6494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu-semanal"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Batch Cooking veraniego: carpaccio de salm\u00f3n ahumado, zanahorias glaseadas con tahini, pulpo a la brasa con romesco, udon de pato con salsa de jengibre y crepes de ar\u00e1ndanos con mantequilla de cacahuete | Cooking Lovers<\/title>\n<meta name=\"description\" content=\"Recetas para refugiarnos del calor que tambi\u00e9n nos dan un extra de sabor es el leitmotiv de este batch cooking veraniego, hasta el postre\" \/>\n<meta name=\"robots\" content=\"index, follow, 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