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Malagueño makes Molletes

December 5, 2013 | By | 4 Comments

Johann Wald   From: Torremolinos, Malaga   Profession: Master of Ceremonies, TV Presenter, Co-Founder of Plateselector.com, Chef´s apprentice, Music Selector….

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Mini Molletes de Butifarra Especiada
Feeds 10

For the Mollete dough:

600g flour

250g water

10g salt

10g sugar

30g self raising baking powder or fresh yeast (levadura)

50g Olive oil

For the Butifarra mince

300g raw and fresh butifarra sausage or minced pork meat.

100g Italian green pepper

100g red pepper

Two pinches of freshly ground jamaican black pepper

1 ts sea salt

1ts spicy paprika

Mollete:

Mix the flour, sugar and salt in a large bowl.
Separately, dilute the baking powder into the water and add to the flour, mixing it either with greased hands or a kitchen robot.

Add the olive oil and keep kneading until there is a firm dough.

Leave to ferment 15 minutes until size doubles.

Preheat oven at 180ºC.

Flatten out dough with a rolling pin and cut circles with a pastry cutting circle.

Spread cirlces out, cover with a dampened cloth and leave to rise for an hour.

Stick in the oven for 5 minutes at 180ºC.
Butifarra.
Open the butifarra sausages up and spread the raw meat out into a bowl.
Season generously with the Jamaican black pepper, paprika and salt.
Cut the peppers into small dice, brunoise style and stir fry in a pot with a splash of olive oil until cooked.
Mix the meat in and make sure it all crumbles out evenly, while it cooks. Prevent the formation of mini meatballs.
Once cooked, empty the pot into the bowl and mix the ingredients with a spoonful of mayonnaise.
Section a mollete in half, scoop a spoonful of the meat in, crown with a handsome picking of fresh rocket and cover with the other half of the mollete.

1: You’ve worked in a lot of creative fields like music, tv etc… how do those experiences influence your creativity in the kitchen? I like to keep things simple, minimal and loud, like Detroit techno, heh heh! Most of my work in the last ten years has been communicating the talents of others and portraying them in the best possible ways, either through TV shows, videos, radio programs or DJ sets playing other people’s songs in cheery mixes. In the kitchen it’s the same. The star is the product. My job is to make it look and taste as good as naturally possible.
But I’m still trying to figure out my style in the kitchen.

2: Where does this particular recipe come from? and why did you choose it to share with us? This recipe is inspired by one of Spain’s top chefs, Dani García, whom I had the pleasure to stage for last summer at his two-Michelin starred restaurant,Calima. Like me, he is also Malagueño and this is one of his informal creations for his gastropub, Manzanilla. Molletes are “bap-like” buns typical from the village of Antequera, and are very popular at breakfasts all over Andalucia. He fills it with southern chorizo, but since I live in Barcelona, instead I used butifarra (Catalan pork sausage) to give it a local personality. I always try to think global, but buy local. I can never give a straight answer as to what nationality I am, but I definitely feel I am Malagueño, and these babies represent my steez.
3: Can you tell us about a fantastic meal you’ve experienced?   Celler de Can Roca would be an obvious choice, but the joy of dining out doesn’t solely depend on what’s served on the plate and the hullaballoo that surrounds it. The company is just as important. I have a very fond memory of Cometa in Oporto, Portugal. When I dream of opening a restaurant, that one springs to mind. Unpretentious but with fine crockery, quiet, perfectly decorated with discreet antiques, and Portugese standards like bacalao mixed in with some French influences.

But the last one to really blow my mind unexpectedly was Street XO in Madrid. On paper it sounds brash and vulgar. Loud techno house music. Asian fusion with Spanish offal. Hoisin sauce mixed with strawberry coulis. I mean, come on! It’s on the top floor of a Corte Inglés (Spanish department store). But the flavors were so bold and in your face you couldn’t do anything except clap your hands and say yeah! If David Chang ever tries it he will commit suicide. A few years ago FerranAdriá spoke of how the next frontier for Spanish chefs was to find a way of being creative but keeping prices affordable for customers. David Muñoz has accomplished what he was talking about.
4: Any tips for making quick delicious meals each day?  Make your stocks and broths on weekends and freeze in bags. They defrost easily. Vapor is the best way to cook veggies fast yet maintaining most nutrients. Give them a four minute scalding over boiling water vapor and then sautée in a hot pan with little oil, freshly ground black pepper and rough sea salt. And splash the extra virgin olive oil on last, once its all out of the pan. That gives you time to focus on the protein in more elaborate ways.

 

Comments

  1. Ana King

    Whow!!!! tengo la boca llena de agua, parece una maravilla. Tengo ganas en hacerlos.

  2. Ana king

    Whow Johann!!!!! They look fantastic, my mouth is watering, would love to make some.
    Well done xx

  3. cathy McGrath

    Sitting here in my home in Ireland ,it is wonderful to be inspired by Spanish Cuisine and easy to follow recipe. Johann I will now “VAPOR” my veggies for Christmas Day and my stock will now be in pride of place in my freezer. PS lUV the Pugs.
    fELIZ NAVIDAD Cathy

  4. Shirley Wald

    Who needs Master Chef when Johann comes home to cook Christmas dinner for 15 of us in Torremolinos, Malaga. Wow, What a Night; beautifully prepared food, good wine and great friends.
    Fan numero uno
    Mumsie

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