gastrobar small dishes - english version

Sosa Ingredients S.L. Pol.Ind. Sot d’Aluies, s/n. - 08180 MOIÀ / CATALUNYA / SPAIN T.+34 938 666 111 / F. +34 938 300 275 / [email protected] / www.sosa.cat

G A S T R O B A RSMALL DISHES

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THAI FIDEUÁWITH COCONUT AIOLI

Ingredients x4 :

PRODUCT QUANT. €/KG €/RECIPE €/

Onion and red pepper Sofrito Culinary JourneyRef. 19020133

40 g 9,40 € 0,38 € 0,09 €

Green curry Thai Pasta Culinary JourneyRef. 19020309

40 g 11,05 € 0,44 € 0,11 €

Vermicelli 200 g 2,60 € 0,52 € 0,13 €

Fish Fond Culinary JourneyRef. 03000006

20 g 58,70 € 1,17 € 0,29 €

Water 500 g – – –

Squid 80 g 7,80 € 0,62 € 0,16 €

Mussel 100 g 4,30 € 0,43 € 0,11 €

Clams 60 g 8,10 € 0,49 € 0,12 €

Coconut cream Culinary JourneyRef. 19020317

50 g 12,45 € 0,62 € 0,16 €

Natur Emul SosaRef. 59000025

2,5 g 18,68 € 0,05 € 0,01 €

Sunflower Oil 50 g 2,80 € 0,14 € 0,04 €

Salt 8 g 0,28 € 0,00 € 0,00 €

Garlic 10 g 2,80 € 0,03 € 0,01 €

TOTAL: x4 = 4,89 € x1 = 1,22 €

Elaboration:

Oven toast the Vermicelli for 20 minutes at 140ºC. Reserve.

Cut squid in 1x1cm cubes and stir fry in a pan; add Onion and red pepper Sofrito Culinary Journey, Green Curry Thai Pasta Culinary Journey and stir fry 3 more minutes.

On the other side, warm up the water with Fish Fond Culinary Journey.

Pour Vermicelli into our previous cooked sauce, soak it with the fish fond and cook it until it almost dries. Add mus-sels and clams, salt to taste and cook in the oven at 210ºC for 6 minutes until it soaks up the stock, and vermicelli become curly.

Aside mash and mix Coconut Cream Culinary Journey, garlic, Natur Emul Sosa and a pinch of salt. Add Sunflower Oil and blend it as a mayonnaise.

Serve fideua and coconut aioli in separate bowls for self-serving.

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BEEFCHEEKSATAY SAUCE AND CANTONESE PEANUT


Beef Cheek 400 g 11,03 € 4,41 € 1,10 €

Water 3000 g – – –

Beef Fond Culinary JourneyRef. 03000000

40 g 64,18 € 2,57 € 0,64 €

Satay Sauce Culinary JourneyRef. 19020315

100 g 11,76 € 1,18 € 0,29 €

Cantonese Peanut SosaRef. 45151047

20 g 12,17 € 0,24 € 0,06 €

Gelcrem Hot SosaRef. 58050040

20 g 9,40 € 0,19 € 0,05 €

Black pepper 8 g 62,38 € 0,50 € 0,12 €

TOTAL: x4 = 9,09 € x1 = 2,27 €

Elaboration:

Clean up beef cheek and remove sinews. Season it with salt and pepper. Score the beef cheek on a pot with a dash of oil.

Add water and Beef Fond Culinary Journey and cook low heat it for 5/6 hours. Add water as necessary.

Once done, remove the beef cheek and strain the sauce through a fine sieve.

Mix Gelcrem Hot Sosa with Satay Sauce Culinary Journey and pour it into the beef cheek sauce. Bring to boil while stirring and remove when sauce becomes thick.

Cut beef cheek in 2x2 cm cubes and soak it on the thick sauce.

Warm up and serve with few Cantonese Peanuts Sosa on top.

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BEEF TARTAR TONKATSU SAUCE AND MUSTARD YOLK


Beef sirloin 200 g 33,12 € 6,62 € 1,66 €

Egg yolk 15 g 4,77 € 0,07 € 0,02 €

Tonkatsu Sauce Culinary JourneyRef. 19020605

60 g 10,92 € 0,66 € 0,16 €

Base Tartar Sauce Culinary JourneyRef. 19021629

50 g 17,52 € 0,88 € 0,22 €

Freeze Dried Chive SosaRef. 47400021

4 g 40,10 € 0,16 € 0,04 €

Mustard Grain 50 g 100,80 € 5,04 € 1,26 €

Mineral Water 200 g – – –

Gelespessa SosaRef. 58050011

3 g 8,43 € 0,03 € 0,01 €

Salt 1,5 g 0,28 € 0,00 € 0,00 €

Alginat SosaRef. 58050016

5 g 35,01 € 0,18 € 0,04 €

Mineral Water 1000 g – – –

Gluconolactat SosaRef. 58050029

5 g 11,92 € 0,06 € 0,01 €

Mediterranean salt flakes SosaRef. 11000037

3 g 14,16 € 0,04 € 0,01 €

TOTAL: x4 = 13,73 € x1 = 3,43 €

Elaboration:

Cut Beef sirloin into very little cubes and put them in a bowl. Add Mustard yolk, chive, salt, pepper and tonkatsu sauce into base tartar sauce. Mix it all until you get homogenous dough.

On a separate recipient, blend mustard, water, salt, Gelespessa Sosa and Gluconolactat Sosa for 1 minute and strain the resulting sauce through a fine sieve. Let it rest in the refrigerator for 24h until air disappears.

Aside, dissolve Alginat Sosa in 1L mineral water and let rest for 30 min.

For spherification, fill in spherification spoon with mustard and immerse it in Alginat sosa for 2 minutes. Wash the sphere in water twice and keep it aside.

Set up a square mould on a plate and fill in with seasoned meat. Place the mustard yolk on top and finish it with a few drops of Tonkatsu Culinary Journey as decoration on a side.

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LAMB MEATBALLS WITH RAS AL HANOUT

PRODUCT CANT. €/KG €/RECETA €/

Lamb meat 600 g 10,87 € 6,52 € 1,63 €

Onion Sofrito Culinary JourneyRef. 19020206

30 g 11,11 € 0,33 € 0,08 €

Garlic 10 g 2,18 € 0,02 € 0,01 €

Sweet Paprika SosaRef. 48000229

6 g 70,00 € 0,42 € 0,11 €

Cumin Sosa 6 g 50,87 € 0,31 € 0,08 €

Freezed dried Parsley SosaRef. 47800004

1 g 60,52 € 0,06 € 0,02 €

Bread Crumbs 30 g 1,00 € 0,03 € 0,01 €

Egg 15 g 2,70 € 0,04 € 0,01 €

Milk 10 g 1,08 € 0,01 € 0,00 €

Salt 15 g 0,28 € 0,00 € 0,00 €

Water 500 g – – –

Flour 100 g 1,84 € 0,18 € 0,05 €

Sunflower Oil 500 g 2,80 € 1,40 € 0,35 €

Powdered Lamb 3 g 87,70 € 0,26 € 0,07 €

Ras al Hanout sauce Culinary JourneyRef. 19020905

200 g 11,18 € 2,24 € 0,56 €

Black Pepper 5 g 62,38 € 0,31 € 0,08 €

TOTAL: x4 = 12,14 € x1 = 3,04 €

Elaboration:

Soak bread crumbs in a bowl with add milk and egg yolk.

Mix minced lamb meat, chopped garlic, Onion Sofrito Culinary Journey, cumin, parsley, salt, black pepper and soaked bread very well.

Make 30 gr balls, flour them and fry in hot sunflower oil until light golden brown. Drain.

Pour water and Ras el Hanout Culinary Journey in a saucepan and mix it with powdered lamb. Soak the meatballs in this sauce and cook them for 20 minutes medium heat until the water is absorbed and the sauce is smooth and thick.

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WILD BOAR STEW WITH GINGER MERMELADE AND DAIKON


Wild boar meat 700 g 8,00 € 5,60 € 1,40 €

Onion 100 g 0,80 € 0,08 € 0,02 €

Carrot 100 g 1,20 € 0,12 € 0,03 €

Garlic 10 g 2,80 € 0,03 € 0,01 €

Leek 75 g 1,50 € 0,11 € 0,03 €

Bay Leave 0,5 g 10,30 € 0,01 € 0,00 €

Red wine 750 g 5,00 € 3,75 € 0,94 €

Freeze dried thyme SosaRef. 19020133

1 g 60,68 € 0,06 € 0,02 €

Freeze dried oregano SosaRef. 47800008

1 g 100,76 € 0,10 € 0,03 €

Clove 0,2 g 70,70 € 0,01 € 0,00 €

Olive Oil 500 g 5,00 € 2,50 € 0,63 €

Flour 200 g 1,80 € 0,36 € 0,09 €

Salt 30 g 0,28 € 0,01 € 0,00 €

Pepper 15 g 62,38 € 0,94 € 0,23 €

Water 1000 g – – –

Ginger Marmalade Cold Confit SosaRef. 19020133

200 g 25,20 € 5,04 € 1,26 €

Daikon radish 50 g 3,50 € 0,18 € 0,04 €

TOTAL: x4 = 18,89 € x1 = 4,72 €

Elaboration:

Cut wild boar meat in 2x2cm cubes. Mix it with chopped onion, carrot, leek and soak in red wine for 12 hours using a saucepan.

Drain and reserve the red wine. Separate meat and vegetables, and keep meat aside. Stir fry vegetables using the same recipient and add a dash of olive oil and spices.

Meanwhile, season wild boar cubes with salt and pepper and flour. Deep fry in oil until golden brown.

When vegetables are stir fried, blend and pour it back in the same pan, add the meat cubes and the reserved wine. Cover and cook it until the meat is tender.

Remove from heat and mix with Ginger Marmalade Cold Confit. Serve hot.

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PILPIL CODFISHWITH TENTSUYU AND BLACK GARLIC


Codfish 600 g 22,00 € 13,20 € 3,30 €

Olive oil virgin extra 50 g 5,00 € 0,25 € 0,06 €

Tentsuyu sauce Culinary JourneyRef. 19020609

40 g 5,65 € 0,23 € 0,06 €

Garlic 10 g 2,80 € 0,03 € 0,01 €

Cayenne pepper 0,4 g 30,20 € 0,01 € 0,00 €

Black garlic 20 g 11,93 € 0,24 € 0,06 €

Salt 5 g 0,28 € 0,00 € 0,00 €

Parsley 5 g 11,00 € 0,06 € 0,01 €

TOTAL: x4 = 14,01 € x1 = 3,50 €

Elaboration:

Cut codfish in 150gr pieces.

In a pan, pour olive oil, black garlic, garlic, cayenne and codfish (skin side on the pan) and cook slow heat.

When codfish starts releasing collagen, stir pan with light circular movements until it turns into a thick emulsion.

Add salt if needed.

Remove codfish from pan and reserve. Blend obtained pil-pil with Tentsuyu Culinary Journey until you get a smooth creamy texture.

Serve hot codfish with pil-pil sauce and chopped parsley on top.

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VENERE RISOTTO WITH CAFÉ PARIS SAUCE EMULSION


Venere Rice 300 g 3,50 € 1,05 € 0,26 €


60 g 11,11 € 0,67 € 0,17 €

Water 1500 g – – –

Seaweed Wakame 50 g 16,40 € 0,82 € 0,21 €

Cuttlefish 200 g 8,50 € 1,70 € 0,43 €

Fish Fond Culinary JourneyRef. 03000006

50 g 58,70 € 2,94 € 0,73 €

Butter 40 g 6,64 € 0,27 € 0,07 €

Salt 6 g 0,28 € 0,00 € 0,00 €

Café Paris sauce Culinary JourneyRef. 19021905

80 g 12,63 € 1,01 € 0,25 €

Proespuma Hot SosaRef. 57001001

4 g 13,22 € 0,05 € 0,01 €

TOTAL: x4 = 8,50 € x1 = 2,13 €

Elaboration:

Heat water with fish fond Culinary Journey in a saucepan.

Meanwhile, cut cuttlefish in cubes and sauté for 5 minutes. Add Onion Sofrito Culinary Journey, well chopped seaweed wakame and stir fry until the water is absorbed.

Pour the rice and soak it with fish fond, cover and cook slow heat for 45 minutes. Add butter and keep stirring at all times. Add salt if needed.

Aside, heat in bain-marie Café de Paris sauce (up to 60ºC) and mix with Proespuma Hot Sosa until you get a smooth creamy texture. Strain the sauce through fine sieve and pour into a syphon with 2 charges. Keep in bain-marie (60ºC).

Place rice on a plate and pour Café de Paris foam on top.

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“CAP I POTA BRAVO”

PRODUCTO CANT. €/KG €/RECETA €/


60 g 11,11 € 0,67 € 0,17 €

Spicy Brava Sauce Culinary JourneyRef. 19020214

100 g 5,58 € 0,56 € 0,14 €

Boiled Chickpeas 100 g 1,80 € 0,18 € 0,05 €

Beef “Cap i pota” (snout and feet) 300 g 6,60 € 1,98 € 0,50 €

Water 500 g – – –

Salt 6 g 0,28 € 0,00 € 0,00 €

TOTAL: x4 = 3,39 € x1 = 0,85 €

Elaboration:

Mix Onion Sofrito Culinary Journey with Spicy Brava Sauce in a saucepan and heat slightly.

Add chickpeas and pieces of beef cap i pota.

Cover with water and boil on very slow heat for 30 min.

Add salt if needed and serve in individual portions with chopped parsley on top.

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LAMB SWEETBREAD WITH CHILLI & PINEAPPLE SAUCE


Lamb sweetbread 300 g 16,67 € 5,00 € 1,25 €

Chilli and Pineapple Sauce Culinary JourneyRef. 19020303

130 g 5,24 € 0,68 € 0,17 €

Pineapple Fruit & Sauce Cold Confit SosaRef. 44200113

30 g 9,49 € 0,28 € 0,07 €

Tupinambo 50 g 3,38 € 0,17 € 0,04 €

Spring Onions 30 g 16,00 € 0,48 € 0,12 €

Onion Crispy SosaRef. 47400023

10 g 10,40 € 0,10 € 0,03 €

Chive 5 g 60,90 € 0,30 € 0,08 €

TOTAL: x4 = 7,02 € x1 = 1,76 €

Elaboration:

Clean, season with salt and flour lamb sweetbread. Stir fry until golden brown.

Peel Tupinambo and cut into pieces. Dip in boiling water for 2 minutes. Let cool.

Sauté the Tupinambo with chives and add lamb lamb sweetbread.

Pour chilli & pineapple Culinary Journey and stir until sauce is reduced.

Serve in ring shape and spread Pineapple Fruit&Sauce pieces at random.

Sprinkle crispy onion and chive on top.

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SALMÓN EN ESCABECHE


Salmon 400 g 9,37 € 3,75 € 0,94 €

Escabetx Culinary JourneyRef. 19020127

150 g 16,73 € 2,51 € 0,63 €

Mediterranean Salt Flakes SosaRef. 11000037

6 g 14,16 € 0,08 € 0,02 €

Black pepper 4 g 62,38 € 0,25 € 0,06 €

TOTAL: x4 = 6,59 € x1 = 1,65 €

Elaboration:Remove Salmon s skin and fish bones.

Cut the Salmon into 1.5x1.5cm cubes.

Mix salmon with Escabetx Culinary journey and serve on a plate.

Season with black pepper and Mediterranean salt flakes.

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SMOKED EEL ROLLWITH SEA LETTUCE, APPLE AND CREAMY CHEESE


Cream Cheese Americano Elle&VireRef. 00150710

300 g 8,12 € 2,44 € 0,61 €

Smoked eel 200 g 40,59 € 8,12 € 2,03 €

Apple Fruit&Sauce ColdConfit SosaRef. 44200143

60 g 9,02 € 0,54 € 0,14 €

Salted Sea Lettuce seaweed 60 g 20,00 € 1,20 € 0,30 €

Cream 120 g 3,14 € 0,38 € 0,09 €

Seaweed puff pastry FermentusRef. RAI02613

200 g 9,70 € 1,94 € 0,49 €

Flour 40 g 1,84 € 0,07 € 0,02 €

Salt 4 g 0,28 € 0,00 € 0,00 €

TOTAL: x4 = 14,69 € x1 = 3,67 €

Elaboration:

Rinse seaweeds with water to remove salt. Soak in clean water 5 more minutes and drain.

Meanwhile, knead americano cheese with cream and drained Apple Fruit&Sauce. Set aside. Roll out the sea lettuce and fill in with smoked eel and the mix of cheese. Roll it up as a cannelloni. Set aside.

Sprinkle working table with flour and roll out the puff pastry (3mm thickness). Cut into strips same width and length as cannelloni.

Bake for 18 min. at 180ºC. Let it cool.

Set cannelloni on top pastry strips (both same size).

Use Apple Fruit&Sauce cubes as random decoration.

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TENDER WHEAT WITH RED CURRY, PRAWNS AND PEANUT BUTTER


Tender Wheat 200 g 4,14 € 0,83 € 0,21 €


80 g 11,11 € 0,89 € 0,22 €

Red Curry Pasta Thai Culinary JourneyRef. 19020307

40 g 8,46 € 0,34 € 0,08 €

Salt 6 g 0,28 € 0,00 € 0,00 €

Water 1500 g – – –

Red Prawn 400 g 11,60 € 4,64 € 1,16 €

Butter 30 g 6,64 € 0,20 € 0,05 €

Peanut butter Culinary JourneyRef. 19021501

30 g 9,97 € 0,30 € 0,07 €

Toasted Sesame 6 g 7,44 € 0,04 € 0,01 €

Seafood Fond Culinary JourneyRef. 03000016

40 g 87,09 € 3,48 € 0,87 €

TOTAL: x4 = 10,72 € x1 = 2,68 €

Elaboration:

Heat water with Seafood Fond Culinary Journey in a saucepan.

Meanwhile, peel red prawns and reserve the tails. Sauté prawn heads with a dash of olive oil and crash them to obtain its juice and essence.

Remove head prawns and add onions and Red Curry Thai Culinary Journey. Stir fry low heat for 3 minutes.

Add tender wheat and soak it with seafood broth. Cook until wheat is ready and tender and add peeled prawn tails to be cooked on residual heat.

Add butter and salt and stir. Serve with peanut butter on top.

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MORUNO MARINATED OCTOPUS


Potatoes 200 g 0,80 € 0,16 € 0,04 €

Butter 80 g 8,46 € 0,68 € 0,17 €

Salt 5 g 0,28 € 0,00 € 0,00 €

Black Pepper 2 g 62,38 € 0,12 € 0,03 €

Milk 40 g 1,40 € 0,06 € 0,01 €

Cooked octopus 300 g 27,43 € 8,23 € 2,06 €

Pincho Moruno Marinade Culinary JourneyRef. 19020230

30 g 15,40 € 0,46 € 0,12 €

Mediterranean salt flakes SosaRef. 11000037

4 g 11,14 € 0,04 € 0,01 €

TOTAL: x4 = 9,75 € x1 = 2,44 €

Elaboration:

Boil peeled potatoes. Drain and mash potatoes.

Add butter when hot and emulsify. Add milk and season with salt and pepper.

Meanwhile, cut octopus into slices and mix with Pincho Moruno Marinade Culinary Journey. Heat the octopus in a pan.

Set a base of potato purée in a clay pot, add sliced octopus on top and season with Mediterranean salt flakes Sosa.

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PRODUCT QUANT €/KG €/RECIPE €/

Potato 250 g 0,80 € 0,20 € 0,05 €

Water 1000 g – –

Salt 4 g 0,28 € 0,00 € 0,00 €

Promochi SosaRef. 58050005

50 g 68,98 € 3,45 € 0,86 €

Genovese Pesto Culinary JourneyRef. 19021703

80 g 20,29 € 1,62 € 0,41 €

Crumbled bacon PidyRef. 20370404

20 g 9,67 € 0,19 € 0,05 €

Fresh Basil 8 g 8,00 € 0,06 € 0,02 €

TOTAL: x4 = 5,53 € x1 = 1,38 €

Elaboration:

Boil peeled potatoes. Drain and mash potatoes to get a thick purée. Let cool.

Dissolve Promochi Sosa in 50gr of water (from boiling potatoes) and mix it with potatoes purée. Season and bring to boil. Stir constantly with flexible spatula until it turns a thick and elastic dough.

While warm, pour into a piping bag with 1.5cm flat piping tube. Drop small quantities of dough into ice water and create gnocchi shape with your hands. Let it cool.

Drain and sauté obtained gnocchi with a knob of butter, add Pesto Culinary Journey and remove from heat.

Serve in a plate and sprinkle crumbled Bacon Piddy on top. Also spread fresh basil leaves around for decoration.

PROMOCHI GNOCCHIWITH PESTO AND CRUMBLED BACON

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COOKED WHITE BEANS AND CODFISHDONOSTIARRA STYLE



60 g 11,11 € 0,67 € 0,17 €

Cooked white beans 200 g 2,30 € 0,46 € 0,12 €

Codfish 80 g 20,48 € 1,64 € 0,41 €

Donostiarra sauce Culinary JourneyRef. 19020232

140 g 12,65 € 1,77 € 0,44 €

Freeze dried Parsley Sosa Ref. 47800004

g 2 60,52 € 0,12 € 0,03 €

TOTAL: x4 = 4,66 € x1 = 1,16 €

Elaboration:

Dip cod in boiling water for 3 minutes, peel and cut into strips.

In a saucepan, sauté the cod and Onion Sofrito for 2 minutes. Add drained white beans previously rinsed in cold water.

Pour Donostiarra Sauce Culinary Journey and slow cook for 5 minutes until the sauce becomes thicker. Add chop-ped parsley and serve in clay pot.

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CANELONES DE PATO CON BECHAMEL DE HOISIN


Duck 1000 g 8,40 € 8,40 € 2,10 €

Salt 10 g 0,28 € 0,00 € 0,00 €


130 g 11,11 € 1,44 € 0,36 €

Pork jowl 200 g 4,25 € 0,85 € 0,21 €

Sandwich Loaf Fermentus Ref. RAI15001

150 g 2,00 € 0,30 € 0,08 €

Foie Mi-cuit 100 g 15,60 € 1,56 € 0,39 €

Egg fresh pasta 250 g 8,35 € 2,09 € 0,52 €

Milk 500 g 1,10 € 0,55 € 0,14 €

Flour 30 g 0,60 € 0,02 € 0,00 €

Butter 30 g 4,30 € 0,13 € 0,03 €

Hoisin sauce Culinary JourneyRef. 19020503

40 g 12,30 € 0,49 € 0,12 €

TOTAL: x4 = 15,83 € x1 = 3,96 €

Elaboration:

Cut duck into quarters, season and golden brown for 10 minutes. Cover with water, add pork jowl and stew until meat becomes tender (approx. 1.5 hour). Strain and reserve juice. Bone the duck and reserve the meat. Using the same pan, pour Onion Sofrito Culinary Journey, add minced meat, bread crumbs, foie micuit in pieces and a glass of previously reserved juice.

Cook it together for 10/15 minutes until juice reduces. Remove from heat and mince it with meat mincer, season and keep in the refrigerator. Let it cool.

Meanwhile, boil fresh pasta for 4 minutes and let cool.

Fill in the pasta with the stuffing and roll up as cannelloni.

Aside, set up a toasted roux with butter and flour. Pour hot milk and boil it while stirring constantly. Once thickened, add Hoisin Sauce culinary Journey and reserve.

Pour a layer of bechamel sauce on an oven tray. Set cannelloni on top and cover with more bechamel. Spread some grated cheese on top and grill in the oven for 15 minutes at 170ºC.

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gastrobar small dishes - english version

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