Come just as you are, and leave inspired by our Ateliers of Inspiration. Here goe the Mini tortilla with plum tomatoes recipe!
Ingredients
Makes 10 portions for an appetiser
| Tortilla | |
| 112 g | White flour |
| ½ tsp | Salt |
| ½ tsp | Fennel seeds, crushed |
| ½ tsp | Baking powder |
| 2 tbsp | clarified butter |
| 75 ml | Water |
| Piece of lamb kidney | |
| 1 | Lamb kidney piece |
| 1 | Garlic clove, chopped |
| 1 | Lime |
| Cumin, salt, pepper | |
| 1 tbsp | Olive oil |
| Hummus: | |
| 50 g | fresh chickpeas (soaked and cooked) or |
| 1 | can chickpeas |
| 2 tbsp | Tahini (sesame paste) |
| 0.5 | Lemon, just juice |
| 2 tbsp | cold-pressed olive oil |
| 0.5 tbsp | Cumin powder |
| 2 | Garlic cloves |
| 1 tbsp | Salt |
| Plum tomatoes | |
| 80 g | Plum tomatoes |
| 20 g | Fresh coriander |
| Olive oil, Fleur de Sel, Honey |
Preparation
Preparation Piece of lamb kidney- Mix the garlic, lime zest, spices and olive oil together and marinate the lamb the day before and vacuum seal.
- Sear the piece of lamb kidney in a frying pan.
- Place on a wire rack and insert the roast thermometer into it
- Gently cook at 80 degrees and 55 degrees core temperature
- Rub together the flour, salt, fennel seeds, baking powder and clarified butter.
- Add water gradually and knead into a smooth dough, let rest for 15 minutes.
- Form 10 balls from the dough and roll them out into small patties.
- Bake on the Teppanyaki plate over medium heat for 2 minutes on each side.
- Puree the chickpeas very finely with all the ingredients and season to taste.
- Wash and half the plum tomatoes. Mix with shredded coriander, olive oil, fleur de sel and honey.