Itziar García Rico-Gil, @itziarchef, from the Escuela de Hostelería de Toledo; was the winner of the AVIANZA CHALLENGE 2020. With her recipe "Picantón, mushrooms and shortbread" she was judged by chefs Albert Boronat, winning chef Bocuse d'Or Spain 2019 and finalist Bocuse d'Or Europe 2020, and Juan Pozuelo, Technical Director Bocuse d'Or Spain Academy and Coach Bocuse d'Or Spain Team 2020.
At the age of 23, she is in the 1st dual intermediate grade at this prestigious school. She has never considered any profession other than cooking. She likes to get to know new flavours, textures and smells, and that is what she will do once she has graduated, going to many restaurants where she can try out new flavours until she defines her own style, and she confesses that she is proud of having decided, after investigating and practising with the poussin, among other techniques, to cook the breast and the thigh separately, which made her dish stand out considerably.
David del Moral, journalist, TV presenter and digital creator in channels such as Tele 5, Antena 3, TVE, Cuatro or CMT, @davidldelmoral on Instagram; was one of the influencers chosen to receive this exclusive recipe by Glovo, among the comedian Iñaki Urrutia, @inakiurrutia, the magician Jorge Blass, @jorgeblass, or content creators such as Lorena Tejeda, @lorenatejeda, Teresa Vivancos, @teresa_vivancos and Roberto Garrera, @robertogarrera.
In the AVIANZA CHALLENGE, 6 hotel and catering schools in Spain participated in order to obtain the exclusive diploma of the Bocuse d'Or Spain academy and that, thanks to Linkers, the largest hotel and catering talent company in the country, was made possible throughout its execution.
Therefore, we share its recipe with you so that you can make it and enjoy home-made haute cuisine.
RECIPE: Poussin, mushrooms and shortbread.
Thigh
Ingredients:
- Two poussin thighs
- 100g Butter
- Flange wire
- Cs Sal
- Cs Thyme
- Cs Romero
Elaboration:
- Bone the thigh.
- We bridle it so that it keeps its shape and mark it with butter, thyme and rosemary.
Breast
Ingredients:
- 3 pcs. Shiitake mushrooms
- 2 pcs. Chestnuts
- 1 clove of garlic
- 1/2 onion
- 1/2 Cob
- Roast chicken chips
- 20g Almonds
- 30g Panko
- 1 egg
- Cs Paprika
- Cs Flour
- Cs Sunflower oil
Elaboration:
- Make a stir-fry of garlic, onion, shitake, chestnut and corn. Set aside.
- Open the breast in a book and stuff it with the previous sauce.
- We make a roll with it and keep it cold.
- When it reaches the desired consistency, it is cut into slices, dredged in flour, egg and batter (Panko, almond flour and roast chicken flavoured potatoes).
- Fry in olive oil.
Spanish chicken sauce
Ingredients:
- 2 chicken carcasses
- 1 pc Large onion
- 2 cloves garlic
- 2 pcs. tomato
- Cs Porto
- CsWater
- Cs Sal
- Cs Spices
- 10g Flour
- 10g Butter
- 30g Cornflour
Elaboration:
- Score the poussin carcass. Remove.
- Sauté garlic, onion and natural tomato. Add port wine and reduce the alcohol.
- Cover with water and boil.
- On the other side, make a roux and add the stock. Bring to the boil and set aside.
Purple cauliflower cream
Ingredients:
- 1/2Purple cauliflower
- Cs Oil
- Cs Sal
- Cs Pepper
Elaboration:
- Boil the cauliflower.
- Grind with oil, salt and pepper.
Ginger emulsion
Ingredients:
- 50g Ginger
- Cs Sunflower oil
- Cs Sal
- Cs Pepper
Siphon sponge cake
Ingredients:
- 120gNoisette butter
- 5 pcs. Eggs 5 pcs.
- 80g Flour
- 60g Sugar
Elaboration
- Toast the butter. Put in a bowl with the eggs, flour and sugar.
- Place in a siphon with 2 loads.
Cream of chicken with whisky
Ingredients:
- Poussin carcasses
- 250g Whisky
- Shiitake mushrooms
- 4unid. Chestnut
- 4 cloves of garlic
- Cs Oil
- 1 breast
Elaboration:
- Add the garlic. Brown without burning and add the whisky.
- When the alcohol has evaporated, add the chicken while it is boiling.
- Put in the blender together with sautéed mushrooms and roasted chestnuts. Blend and put in a piping bag.
Sautéed mushrooms
Ingredients:
- 6 Pickled baby mini carrots
- 100g mushrooms sautéed over high heat
Elaboration
- Sauté the mushrooms and pickled cooked carrots over high heat.
Outbreaks
- Sprouts that bring freshness and colour to the dish.