Because Andalusia is here to eat it, Chef Dani Martínezwill show us how to get the most out of our Andalusian product with creative and delicious recipes inspired by the culture of our land or that have come down to our times as a witness to Andalusian gastronomic history.
INGREDIENTS (4 people)
- 800 gr. salmon
- 100 ml. lemon flavored oil
- 350 gr. of mushrooms
- 300 gr. acorn-fed ham
- 3 garlic cloves
- green cardamom
- Manzanilla from Sanlúcar de Barrameda
- Salt and pepper
Cut the garlic into slices, when they are golden add the julienned mushrooms and 2 or 3 grains of green cardamom. We mark, sauté, splash and add 1 cup of Manzanilla until it reduces. We mark the salmon on the grill, we finish 5 minutes in the oven at 180º, we put the sautéed mushrooms in the bottom, the salmon on top, and we cover the salmon loin with the acorn-fed ham, sprinkle with a few drops of EVOO flavored with the shell of a lemon, (we do this by macerating a lemon peel only the yellow 48 hours inside the EVOO). Decoration to taste.
With a unique flavor, bitter and sweet at the same time, cardamom has been used since ancient times for herbal medicine and perfumery, although it is also commonly used in gastronomy and confectionery. This botanical is used all over the world in different ways, while in India it is used for the preparation of desserts, cookies, breads or even in tea to increase its aroma, in the Arab culture, mainly to improve the flavor of coffee. . In this article we tell you the properties of cardamom so that you give it a chance and include it in your dishes. You will not regret.
The dried fruit of the Elettaria cardamomum plant is what we commonly know as cardamom. Belonging to the ginger family, it is a perennial herb that grows in mountainous and humid areas at a level between 750 and 1500 meters. It requires tropical climates with hot or cold temperatures.
Cardamom is native to southwestern India, in the Ghats mountains, and Sri Lanka. Currently it is also grown in Guatemala, a country that has become the largest producer worldwide. Nepal, Vietnam and Thailand are other places where we can find this spice commercially cultivated.
Due to its pleasant aroma and rich flavor, cardamom is often used in the kitchen to flavor and give food an added taste. It is one of the most reputable spices, considered the third most precious after saffron and vanilla. It is very common in Indian and Asian cuisine, but we can incorporate it into our usual recipes, just as we would do with rosemary, thyme or cinnamon, to increase the flavor and aroma of different foods such as rice, sauces, soups, drinks, salads, pasta or sweets, among others. In this way, the properties of cardamom in the kitchen are the following:
- It has a slightly spicy and very stimulating smell and taste.
- It has 4% volatile oils such as terpineol, cineol, sabinene, limonene and pinene.
- It contains protein, water, essential oil, carbohydrates and a lot of fiber.
- It is rich in starch and fatty acids.
Composed of around 8% water, 28% fiber, 6.5% fat and 11% protein, this vegetable provides good levels of magnesium, iron, calcium, potassium, phosphorus and zinc. Among the benefits and properties of cardamom, it stands out that it is low in calories and rich in vitamins B and C, so:
- It stimulates the appetite.
- Promotes better digestion of food.
- Eliminate hiccups.
- Detoxifies the body.
- It contains phytonutrients, vitamins and essential oils present that act as antioxidants.
- It speeds up metabolism, helps us burn calories and maintain weight.
- aphrodisiac properties.
- Fight flatulence.
- Helps prevent cavities.
MORE RECIPES FROM CHEF DANI MARTINEZALL THE VIDEOS HERE