Recepten, cocktails, Mixen,Cocktailrecepten,

Cocktail recipes with Pimento

(And also food recipes - written in French)

(Word binnekort vertaald!)

 

ALCOHOL IS DANGEROUS FOR YOUR HEALTH,

DRINK WITH MODERATION

 

Mocktails

 

Virgin Pimento Mojito

François Fayard (Huitième Monde)

- 6 mint leaves

- 2 lime segments squeezed

- Fill with crushed ice

- Add 15cl apple juice

- Top with Pimento

 

Raspberry Pimento

Marie Corbasson (Terres de Cocktails)

In a glass:

- ½ lime cut in 6 parts

- 1 small spoon or brown sugar

- 10 fresh Raspberries (or puree)

- Crush with a pestle (build), then fill half the glass of crushed ice

- Add 5cl Pimento and top with crushed ice

 

Hot basil red fruits

François Fayard (Huitième Monde)

In a blender:

- Ice

- 5 strawberries

- 10 raspberries

- 2 basil leaves

- Mix. Pour in a glass and add 2cl Pimento

 

Pimentada

Matthieu (Auberge des Seguins, Buoux)

Salt the rim of a big glass :

- Fil it with ice

- 2cl lemon syrup

- 25cl Pimento

Garnish with a mint leaf

 

X-Perience (33cl)

Cyril Bluze (F2X Radio)

- 2cl black currant syrup

- 10cl apricot juice

- 11cl Pimento

- 10cl black grape juice

 

Shooters

 

Bomb (Shooter)

Fred, le Citron (Lyon)

- 50% Suze, 50% Pimento

 

Silk and Spice (Shooter)

Theo Wilenski, Bistrot 82 (Paris)

- 2cl Get 31

- Pimento

- A pinch of cinnamon (powder)

Hit the shot (like a Tequila Paf)

 

The Bulldozer (Shooter)

Arnaud and Frédérique Durandin, Mojita & Bob (Paris)

In a shooter:

- 2cl Calvados

- 3cl ice-cold Pimento

 

Hot Shot (Shooter)

Nicola Monier, Ayers Rock (Lyon)

- Strawberry syrup

- 50% JägerMaster, 50% - Pimento

 

La Bomba (Shooter)

Fred, le Citron (Lyon)

- 50% tequila, 50% Pimento

 

Phénix (Shooter)

Fred, le Citron (Lyon)

- Blackberry syrup

- 50% tequila, 50% Pimento

 

Digesto Pimento Cognac (Shooter)

Eric Dalsace

In a 5cl shooter:

- 2cl cognac

- 2 cl Pimento

- 1cl orange juice

 

Storm the Castle (Shooter)

Elodie, Eléphant & Castle (Lyon)

- In a shooter glass, pour cranberry syrup and fill up with vodka.

- Put this shooter in a glass 1/2  filled with Pimento

 

Submarine

Theo Wilenski, Bistrot 82 (Paris)

A shot of Calvados returned in a pint of blond beer. Pour :

- 1/3 Pimento + 2/3 blond beer

 

Hot Bomb

Nicola Monier, Ayers Rock (Lyon)

Jägerbomb way with:

- JägerMaster

- Strawberry syrup and Pimento

 

Cocktails

 

With rum

 

 

 

 

 

Pimento Storm

Helena Tiare Olsen, Mountain of Crushed Ice (Stockholm)

- 6 cl dark Jamaican rum

- 1.5 cl fresh lime juice

- Shake all ingredients except Pimento, strain and top with Pimento, serve with cracked ice in a rocks glass. Garnish with a wedge of lime.

 

Volcano Spice

Olivier Roméo (France)

- 5cl Kraken dark rum

- 1/2 squeezed Combawa or lime Kaffir)

- Grate the combava zest

- 3 drops of Orange Angostura

- 2 coffee spoons of cane sugar

Shake with crushed ice and top with Pimento

 

Red Hot Chili Pepper

Jeremy Kent and Anthony Nasti, Saloon Bar (Val Thorens)

In a highball glass, on the rocks:

- 1cl grenadine syrup

- 6cl Havana Club Anejo Especial

- 3 lime segments squeezed

- Top with Pimento

 

Red lights spells danger

Samia, la Chair de Poule (Paris)

In a Highball glass

- 3 strawberries and ½ lime crushed mashed

- Beat and add 5 mint leaves

- One line of strawberry syrup

- 3 ice rocks

- 4cl white rum

- Top with Pimento

 

Ti' Pimento punch

François Fayard (Huitième Monde)

In a glass with crushed ice:

- 5cl Rum from West French Indies

- 5cl lime juice

- 1cl caramel syrup

- 2cl Pimento

 

Kicking Mule

Ben Mattinson, Scotty’s (Tignes)

In a highball glass, on the rocks:

- 5cl Havana Club

- 5cl Spiced Rum

- 1 lime segment squeezed

- Top with Pimento

 

Hot Mojito Pimento

Eric Dalsace

In a highball glass, crush:

- 7 mint leaves

- 1 line of cane syrup

- 2 small spoons of brown cane sugar

- 2 lime segments squeezed

Fill with crushed ice. Add:

 

- 6cl rum from Cuba

- a drop of Angustura

- Top with Pimento and mix

 

Spicy & Stormy

Antoine Honein, Black Bear (Les Gets)

In a highball glass, on the rocks:

- 1/3 spiced rum

- 2/3 Pimento

- a dash of Angustura

- 1 lime segment squeezed

 

Zephyr

Ben Jacobs, La Taïga (La Tania)

In a Highball glass:

- 3cl Southern Comfort,

- 3cl Gin

- 3cl white rum (Bacardi)

- 1 lime segment squeezed

- Crushed ice

- Shake, pour and top with Pimento

 

Hot Pimento Swizzle

Helena Tiare Olsen, Mountain of Crushed Ice (Stockholm)

- 2.5 cl pineapple juice

- 2.5 cl fresh lime juice

- 1 bar spoon falernum

- 2.5 cl dark Jamaican rum

- 2.5 cl green Chartreuse

- Swizzle with crushed ice until frosty and top with Pimento, garnish with a good bunch of fresh mint.

 

Spicy Spollati

Stravros Titakis, Spollati Bar (Agias Eirinis Square, Athens)

In a double old fashion glass

- 30ml Aged Rum (Angostura 5*)

- 30ml spicy rum (sailor jerry)

- 25ml fresh lime

- 1 bar spoon Blueberry Jam

- 1 spoon fresh ginger

- Top up with Pimento

Shake and strain the ingredients into a double old fashion glass full of crushed ice, Garnish Mint.

 

Cinnamon Odyssey

Bartesera, Athens

- 60ml Havana reserva 5

- 25ml fresh lime

- 20ml simple syrup

- 2 bar spoons of apple cinnamon tea

- Top up with Pimento

Shake and strain in a highball glass garnish cinnamon stick and a lime peel.

 

Caribbean Punch

Cupa Cupa Tiki Bar (Abelokipi, Athènes)

- 40ml Aged Rum

- 10ml Cachaca

- 20ml Lime juice

 

- 20ml Honey syrup

- 15ml Orange juice

- 10ml Falernum

- Dash Angostura Bitters

- Top up with Pimento

Shake with ice and strain in a Tiki Glass, Garnish orange peel and lime wheel.

 

Le Perfecto

Flavie Chêne-Dubois, Longchamps Palace (Marseille)

In a tumbler glass

- 5 dice lime

- 2 cc cane sugar

- 2cl cane syrup

- 4cl Sailor Jerry

- 1 dash Angostura Bitter

Fill up with ice. Shake and top up with Pimento

 

With Vodka

 

Pepper Island

Theo Wilenski, Bistrot 82 (Paris)

- 2cl vodka

- 2cl gin

- 1cl Cointreau

- 4cl Pulco

- A line of raspberry cream

- Top with Pimento

 

Hot Mule

In a lowball glass, on the rocks:

- 4cl Vodka

- 6cl Pimento

- 2cl squeezed ime

 

The Green Mule

Francesco Lafranconi

In a Collins glass, full of ice rocks

- Pour 22,5 ml of Green Chartreuse

- 37,5 ml Vodka (Vertical)

- 120 ml Pimento

- 1 lime segment squeezed

- Add 2 slices of cucumberand a bit of fresh dill

- Mix with a bar spoon

 

Hot Pimento raspberry

François Fayard (Huitième Monde)

In a glass with crushed ice:

- 2 lime segments squeezed

- 4cl Vodka

- 10 raspberries

- Top with Pimento

 

Spicy Lady

Theo Wilenski, Bistrot 82 (Paris)

In a tumbler :

- A line of grenadine syrup

 

- 2cl vodka

- 2cl Manzana

- Top with Pimento

 

Alpen Mojito

Julien, Le Downtown (Méribel Mottaret)

Ina mojito glass:

- 2 lime segments squeezed

- 2 spoons of cane sugar

- 4cl Genepi

- 2cl vodka

- Crushed ice

- Top with Pimento

 

Bloody ginger

Mayeul, le Flemming's (Lyon) 

- 6cl vodka

- A spoon of cane sugar

- 2 lime segments squeezed

- Fill with crushed ice

- Top with 50% Pimento, 50% strawberry juice

 

Hot Bise

Mika, Brasserie du Centre (Le Lavandou)

- Crush 2 leaves of fresh basil in a glass

- Add ice cubes

- Pour 6cl vodka Zubrowska

- Pour 10cl strawberry juice

- Top with Pimento (4cl)

 

Pepperpear

George Antonoglou, The Grotto (Athens)

In a highball glass

- 35ml Xante pear liquer

- 35ml vodka

- 20ml fresh lemon

- 2 bar spoon sugar

Shake with ice and strain in a highball glass, Garnish Pear slices and top up with Pimento

 

Pimento Salty Dog

Giannis Petris, Pere Ubu (Glyfada, Athens)

In a highball glass

- 50ml Vodka

- 20ml Fresh lime Juice

- 60ml Grapefruit Juice

- Top up with Pimento (60ml)

Shake and strain the ingredients into a Highball Glass full of ice with salty rim, Garnish Grapefruit slice.

 

Cosmopelephant

Elodie, Eléphant & Castle (Lyon)

In a highball glass

- 4cl vodka Grey Goose

- 2cl Cointreau

- 2cl lime

- 5cl cranberry juice

- Pour. Fill up with ice and top with Pimento

 

 

Honey and Ginger

Dimitris Gouzios, Mosaiko Bar (Glyfada - Athens)

In a glass:

- Vodka

- Fresh ginger

- Honey syrup

- Fresh lime

- Mint leaves

Top with Pimento

 

With Tequila

 

Mexican chiliberry

Nicola Monier, Ayers Rock (Lyon)

In a Hurricane glass

- 4cl tequila 

- 2cl triple sec / Cointreau

- 2cl lemon juice

- 1cl sugar syrup

- 3cl Raspberry puree

- Top with Pimento

 

PimentoBoz

Stéphane Bozzonetti

In a glass with crushed ice:

- 4cl Tequila

- 2cl Pisang Ambon Original

- 1 lime segment squeezed

- 3cl Pimento

 

Mayahuel on Fire

Helena Tiare Olsen, Mountain of Crushed Ice (Stockholm)

- 6 cl Tequila Reposado

- 1 barspoon good coffee liqueur

- 2 cl pineapple juice

- Top with Pimento

- Shake and strain into a rocks glass or other filled with cracked ice and garnish with a pineapple leaf and cherry.

 

Dirty Sanchez Pimento

Ben Mattinson, Scotty’s (Tignes)

In a lowball glass, on ice:

- 4cl Tequila

- 4cl blackberry cream (or cassis)

- Top with Pimento

 

Hot Manoah

Alessio Antonucci, Manoa Beach (St. Tropez)

In a tumbler glass:

- Crush 4 Thaï basilic leaves + 2 orange segments

- Fill with crushed ice. Add:

- Cane syrup

- 3cl tequila

- Mix

- Top with Pimento

 

 

 

 

Le Tikimento

Guillaume, Par Saint Georges (Lyon)

- 4cl dark tequila

- 12cl Pimento

- Add a chili pepper

 

Le gringo

Fred, le Citron (Lyon)

- 4cl tequila

- 7cl Pimento 

- 7cl banana juice

- 4 cm banana

- Fill with crushed ice

 

Le baisox

Suzanne, le Flemming's (Lyon)

- 4 cl dark tequila

- 2 cl Cointreau

- 50% lime + sugar, 50% Pimento

 

The Ship

Mickaël Gérardin, The Ship (Saint-Laurent du Var)

- 1,5cl caramel syrup + vanilla

- 4cl Pimento

- 4cl white tequila

- Pour on crushed ice

 

Mini Mo

Pavlos Skordilis, Mosaiko Bar (Glyfada - Athens)

In a glass:

- Tequila Golden (Don Julio)

- Pineapple pieces

- Passion fruit puree

- Agave syrup

- Lime juice

Fill with Pimento

 

ChillyPim
Don

Spiros Anagnostou, 7 Jokers Bar (Syntagma, Athens)

In a highball glass:

- 20ml Julio Blano Tequila

- 20ml 
Don Julio Reposado

- 20ml
 ginger liguor

- 10 ml
 chilli syrup (homemade)

- 20ml 
Honey syrup

- 20ml Lime juice (fresh squeezed)

- 3-4 Basil leaves

- 2 dashes of Peychaud's bitters


Shake all the ingredients and strain in the glass full of crushed ice

- Top up with Pimento (40ml)

Garnish with a basil leaf, a small chili pepper and a ginger candy

 

Pineapple Dark

Stelios Papadopoulos, Amigos (Glyfada, Athens)

- 50ml Jose Cuervo Tradicional

- 20ml fresh lime

- 20ml Sugar syrup

- 20ml Falernum Homemade Liquer

 

- 30ml Pineapple Puree

- Top up with Pimento

Shake the ingredients and strain in a Tiki Glass, Garnish caramelized pineapple slice

 

With Gin

 

Red Eclipse

Guy, l’Eclipe (Val Thorens)

On crushed ice:

- 1/3 Red Martini - 1/3 Gin - 1/3 Pimento

 

Gin Gin Mule:


Jeroen Van Hecke, l’apereau (Blankenberge, Belgium)

- 5 cl Bombay Sapphire Gin

- Infuser mint and a ginger slice

- 1 cl lime juice

-
0,5 cl Monin cane syrup

- 10 cl Pimento

 

Pepper Island

Theo Wilenski, Bistrot 82 (Paris)

- 2cl vodka

- 2cl gin

- 1cl Cointreau

- 4cl Pulco

- A line of raspberry cream

- Top with Pimento

 

Le Schrek

Guy, l’Eclipse (Val Thorens)

In a Shaker:

- A line of grapefruit syrup

- A line of cane sugar syrup

- 1 lime segment squeezed

- 2/3 Gin, 1/3 Pimento

- Ice cubes. Shake.

 

Zephyr

Ben Jacobs, La Taïga (La Tania)

In a Highball glass:

- 3cl Southern Comfort,

- 3cl Gin

- 3cl white rum (Bacardi)

- 1 lime segment squeezed

- Crushed ice

- Shake, pour and top with Pimento

 

G-mento

Takis Kagialis - Braziliana Bar (Petralona / Athens)

In a glass:

- 50ml gin

- 25ml Agave syrup

- 25ml fresh lime

- 4 mint leaves

Top with Pimento

 

 

 

Givine

George Antonoglou (Athens)

In a glass:

- 50ml gin

- 25ml Apricot Brandy

- 25ml fresh lime

- 2 drops de Celery Bitters

Top with Pimento

 

Spicy Peaches

George Antonoglou, The Grotto Bar (Nea Smirni - Athens)

- 50ml Gin

- 20ml Crême des Pêches (Gabriel Boudier Dijon)

- 30 ml fresh lemon

- 15ml sugar syrup

Shake, serve in a ballon glass and top up with Pimento. Garnish with 6 spearmint leaves.

 

With Whisky

 

Orange Sky

Arthur, Hôtel Amour (Paris)

Direct in a glass:

- Crush orange slices with brow sugar

- Add soe mint leaves and delicately crush the mix

- Add ice rocks

- 4cl whisky

- Top with Pimento

 

Bee Jam

Natalia Papathanasiou (Athens)

In a tumbler glass :

- 60ml Jameson

- 15ml Green apple liquor

- 15ml honey syrup with lime and cinnamon

- 1 lime wedge squeezed

- Top up with pimento 

Stir the ingredients with crushed ice, garnish with a clover

 

Jack is getting hot

Konstantinos Mamoukaris (Athens)

In a glass:

- 50ml Jack Daniels

- 10ml Luxardo Marasquino liqueur

- 25ml coconut syrup

- 15ml fresh lime

Top with Pimento

 

Zephyr

Ben Jacobs, La Taïga (La Tania)

In a Highball glass:

- 3cl Southern Comfort,

- 3cl Gin

- 3cl white rum (Bacardi)

- 1 lime segment squeezed

- Crushed ice

- Shake, pour and top with Pimento

 

 

With Chartreuse

 

Yellow Ginger

Sylvain Mérot (Chartreuse Paris)

In a tube glass full of ice rocks, add :

- 4 cl yellow Chartreuse

- 1 lime segment squeezed

- Top with Pimento (10 to 15cl)

- Mix with a bar spoon

 

The Green Mule

Francesco Lafranconi

In a Collins glass, full of ice rocks

- Pour 22,5 ml of Green Chartreuse

- 37,5 ml Vodka (Vertical)

- 120 ml Pimento

- 1 lime segment squeezed

- Add 2 slices of cucumber and a bit of fresh dill

- Mix with a bar spoon

 

Hot Pimento Swizzle

Helena Tiare Olsen, Mountain of Crushed Ice (Stockholm)

- 2.5 cl pineapple juice

- 2.5 cl fresh lime juice

- 1 barspoon falernum

- 2.5 cl dark Jamaican rum

- 2.5 cl Green Chartreuse

- Swizzle with crushed ice until frosty and top with Pimento, garnish with a good bunch of fresh mint.

 

Le départ

Yash Gobin, Seasens Bar, Hotel Five (Cannes)

- 2,5cl Green Chartreuse

- 2,5cl Pernod

- ½ lime squeezed

- 4 drops of Aromatic Bitters

Top up with Pimento

 

Monks In Tropics

Paul-Eric Froissard, Sipeasy (Paris)

In a shaker filled with ice (2/3), pour:

- 4 cl Green Chartreuse

- 8 cl grapefruit juice

- 2 cl lime

- 1 dash Angostura Bitter

Shake strongly 10’’ and pour in a big glass (highball/tumbler) with 5-6 ice cubes

 

With cachaça

 

Queen Of Bahia Pimento

Emmanuel Brandelet, Lucille Querron, Mathias Gibert, Connexion Live (Toulouse)

In a ball martini glass

- ½ lime

- Brown sugar

- 4 cl Cachaça Ypioca Paille

- 2 cl strawberry liquor

- 6 mint leaves

- 1,5 cl strawberry Mixer

 

Shake and slowly mix with a spoon

- 2 cl lemon lemonade

Top with Pimento

Decoration: top of mint

 

Caipirinha Cucumber Pimento :

Emmanuel Brandelet, Lucille Querron, Mathias Gibert, Connexion Live (Toulouse)

In a “tulip” glass:

- ½ lime

- Brown sugar

- 2 cl cane sugar

- 4 cl Cachaça Ypioca “Paille”

- A slice of cucumber

Shake and pour.

Put down the cucumber’s slice, add the crushed ice, top with Pimento (3-4 cl) and mix with a bar spoon

Decoration: a slice of cucumber

 

Favela Chic

Drunk Sinatra bar (Athens, Greece)

- 50ml Leblon Cachaca

- 20ml Strawberry Shrub

- 20ml Lemon juice

- Mint & Angostura bitters

- Shake and double strain 

In mule mug with crushed ice

Top up with Pimento

 

With Armagnac

 

Gascon’ Mule

Paul-Eric Froissard, Sipeasy (Paris)

In a highball glass, full of ice-rocks, pour:

- 4cl Armagnac Castarède VS

- 1cl lime juice

- 1cl cane syrup

- A few drops of Angostura

Shake and add:

- 4cl Pimento

Re-shake and serve.

 

Le Piémont

Arthur, Hôtel Amour (Paris)

In the shaker :

- Ice

- 4cl Armagnac

- 1,5cl lime juice

- 2cl cane sugar syrup

- 1cl cordial ginger

- A dash of Angostura

Shake and filter. Serve in a Caipirinha glass. Top with Pimento and garnish with a mint leaf.

 

With Cognac

 

Coup d’fouet

Etienne Descoings (Paris, Nice)

In a highball flass, full of ice-rocks, pour:

- 4cl Cognac VSOP

 

- 2cl lime juice

- 6cl Pimento

Shake with a straw

 

With Jägermeister

 

Le Timonier

Paul-Eric Froissard, Sipeasy (Paris)

In a big glass full of ice rocks, pour:

- 3cl Jägermeister

- 3cl Matahi Baobab juice

- 3cl Pimento

Add a slice of lime and stir

 

With Mezcal

 

Red Ginger

Cartel Ocho (Paris)

In a tumbler glass (with a straw):

In a shaker, crush ½ lime cut in pieces. Fill with ice (¾)

Add:

- 4cl mezcal Joven Yuu Baal

- 2cl blackcurrant cream

Shake and top with Pimento

 

With Cointreau

 

Le 1849

Sébastien Buherne, Koh-I Nor (Val Thorens)

In a long drink glass:

- 4cl Cointreau

- 2cl yellow lemon

- 1,5 cl Elderflower cordial

- 1 dash egg white

- 1 spray orange flower water

- Add ice cubes

- Top with Pimento

 

With Raki

 

Roots 66

George Antonoglou, Pere Ubu (Glyfada – Athens)

In a glass:

- 50ml Roots Rakomelo  (Raki + honey)

- 4 lime wedges

- 2 dashes Angostura bitters

- 10ml barley water

Top with Pimento

Muddle & build in a tall cool jar. Add crushed ice and garnish with pink grapefruit.

 

With beer

 

 

 

 

 

Hot Ginger Beer

Emmanuel Brandelet, Lucille Querron, Mathias Gibert, Connexion Live (Toulouse)

In a beer glass:

- 1,5cl lemon syrup

- 1/3 de Pimento

- 2/3 lager

 

Spice Beer

In a beer glass:

- Pour 10 to 15% Pimento

- Fill with a lager

 

Miscellaneous

 

Martini Pimento

In a Champagne flute:

- 1/3 Martini extra dry

- 2/3 ice-cold Pimento

- 1 small piece of fresh ginger

 

Une Femme Libre

Le Riviera (Sénégal)

Champagne glass

- 4cl strawberry cream

- 50% Champagne, 50% Pimento

 

Pimento Cold Coffee Cocktail

Konstantinos Mamoukaris (Athens)

- 1 espresso dose

- 25ml Kalhua liqueur

- 25ml coconut syrup

Fill with Pimento

 

Food

 

Batter for fritter

Rosa Vanina Pavone (Paris)

- 150gr flour

- 1 Pimento bottle

- ½ coffee spoon turmeric

- 1 coffee spoon salt

Mix all ingredients in a terrine. Cover and leave to rest for one hour. Pimento, much better than beer to get an excellent, light and naturally spicy batter for fritter!

 

Salade de thon mariné au Pimento et cresson

Rosa Vanina (Palerme - Paris)

Ingrédients (pour 4 personnes) :

- 400 g de thon très frais

- 1 botte de cresson

- 4 c. à c. de pâte wasabi 

- 4 c. à s. de sauce de soja

- 25 cl. de Pimento

- 8 tiges de ciboulette hachées

- 4 feuilles de shiso coupées dans la longueur en fines lamelles

Coupez le thon en dés de 2 cm. Répartissez les feuilles de cresson dans 4 assiettes. 

Environ 10 min avant de servir, mélangez la pâte wasabi avec la sauce de soja et le Pimento, puis incorporez les dés de thon et les tiges de ciboulettes hachées. Mélangez bien et laissez mariner 10/15min. Egouttez et Répartissez dans les assiettes. Décorez avec des lamelles de shiso.

Beignets de gambas au Pimento

Rosa Vanina (Palerme - Paris)

Ingrédients (pour 4 personnes) :

- 16 gambas 

- 125 gr de farine

- 125 cl de Pimento très froid

- 1 œuf

- une c. à c. de curcuma

Débarrassez les gambas de leur carapace en gardant la partie finale de la queue.

Séparez le blanc du jaune d'œuf et montez le blanc en neige ferme

Mélangez la farine et le Pimento.

Ajoutez le jaune d'œuf, puis délicatement le blanc.

Trempez les gambas et faites frire jusqu'à dorure.

Servir avec une sauce aigre douce :

- 30 g ketchup

- 30 g vinaigre blanc

- 30 g sucre

- 2  c. à c. de sauce de soja

- 1 c. à c. de sauce Worchester

Rôti de porc au Pimento

Rosa Vanina (Palerme - Paris)

Ingrédients (pour 4 personnes) :

- un filet de porc de 600 grammes

- un piment rouge frais

Marinade:

- 2 gousses d'ail écrasées

- 1 bouteille de Pimento

- 1 cuillère de sauce de soja claire

- 1 cuillère de nuoc nam

- 1 cuillère de vinaigre de riz

- 1 cuillère d'huile de sésame

- 1 c. à c. de poudre 5 épices

Mélangez dans un bol tous les ingrédients de la marinade et étalez sur la viande de façon à la recouvrir. Couvrez et laissez au frigo toute la nuit.

- Préchauffer le four à 220 ° C, mettez la grille du four au dessus du lèche frite que vous remplissez d'eau bouillante.

- Retirez la viande de la marinade (que vous mettez de côté) et mettez-la sur la grille.

- Faites cuire la viande dans le four pendant 20 minutes et badigeonnez-la avec la marinade.

Mettez le four à 180°C et faites cuire 35 à 40 minutes, en badigeonnant le rôti de temps en temps avec la marinade jusqu'à ce qu'il soit tout doré et bien cuit.

Coupez les tranches de rôti et les disposer sur un lit de chou chinois en fines lamelles, décorez avec le piment frais.

Granita au Pimento et citron vert

Rosa Vanina (Palerme - Paris)

Ingrédients :

- 1L d'eau minérale

-  200 g de sucre

- 1 c. à c. de glucose

- 50 cl de PIMENTO

- 4 citrons verts

Dans une casserole, faire fondre 200 g de sucre et une c. à c. de glucose à feu doux dans 1 litre d'eau, et porter à ébullition.

Récupérez les zestes des citrons verts. 

Une fois que ce sirop est prêt, le verser dans un récipient, le réserver une nuit avec les zestes de citron en infusion.

Après une nuit de repos, filtrer le sirop. Ajouter 50 cl de Pimento et le jus des citrons verts.

Verser la préparation dans un récipient en métal.

- Couvrir et placer au congélateur pendant au moins 4 heures pour faire cristalliser le mélange.

 - Après 4 heures passées au congélateur, les bords du mélange doivent être cristallisés.

A l'aide d'une fourchette, brasser et ratisser les cristaux du bord vers l'intérieur de la granita qui n'est pas encore totalement gelée.

Replacer le granité au congélateur, répétez cette opération toutes les heures.

Avant de la servir, laissez la granita 10 minutes à température ambiante avant de la brasser avec le robot à immersion.

Décorer avec des feuilles de menthe et des zestes de citron vert. 

 

 

 

 

 

ALCOHOL IS DANGEROUS FOR YOUR HEALTH,

DRINK WITH MODERATION