Cherry Tomato Salad with Candied Orange Peel, Zucchini Pesto, Andalusian Mashed Potatoes

Ingredients

• Shell and juice of one orange
• juice of one lemon
• sugar
• Salt
• Hard cheese
• arugula
• Serrano ham
• Onions (or shallots)
• orange juice
• Lemon juice
• oil
• 2 tbsp syrup (from the candied oranges)
• candied orange peel
• Orange fillet (or mango balls)
• 200 g zucchini
• 40 g spinach
• 20 g coriander
• 4 Garlic cloves
• 80 ml olive oil
• 40 g hard cheese
• 80 g pine nuts (and roasted almonds)
• Salt
• Pepper
• 400 g Potatoes
• Salt
• 100 g sun‑dried tomatoes
• 1 garlic clove (chopped)
• 50 g scallions (cooked)
• 200 g red bell pepper, peeled
• sesame seeds
• 50 g olives (chopped)
• Pepper
• 600 g young beef fillet
• olive oil
• Seasoning mix (1 tbsp coriander, 1 tbsp anise seeds, 1 tbsp cumin seeds, 1 tbsp black pepper, 1 tsp mustard seeds, 1 tsp cardamom seeds, salt)
• 4 tsp sherry
• 4 tbsp soy sauce
• 1 tsp salt
• 1 tbsp sugar
• 100 g shallots
• 20 g butter
• 2 Garlic cloves
• 30 ml olive oil
• 15 g sugar
• 20 g sultanas
• 20 g arugula
• Salt
• Pepper
• 80 g very thin pineapple slice
• butter
• sugar
• 30 g chopped coriander
• juice of one lemon
• salt (and pepper)

Instructions

1. 1.

   Make the candied orange peel: simmer ingredients with 100 ml water until reduced.

2. 2.

   Prepare the cherry tomato salad: blanch cherry tomatoes in boiling salted water for 5 seconds, shock in ice water and peel. Arrange all components with oven‑dried Serrano ham, cheese shavings, and orange fillets or mango balls.

3. 3.

   Make the zucchini pesto: sauté vegetables in olive oil, cool with remaining oil, cheese, and pine/almond nuts, then blend. Season with salt and pepper.

4. 4.

   Prepare Andalusian mashed potatoes: peel and boil potatoes in salted water, drain and mash. Fry tomatoes in oil with garlic and scallions. Add spiced bell pepper, sesame seeds, and chopped olives. Season with salt and pepper.

5. 5.

   Make the sherry glaze: whisk sherry, soy sauce, salt, and sugar until sugar dissolves.

6. 6.

   Cook the beef fillet: coat meat with oil and seasoning crust, sear hot, then pour over sherry glaze and bake at 180 °C for 15 minutes. Rest 6 minutes, then finish in oven for another 5 minutes.

7. 7.

   Prepare shallot‑garlic confit: sauté shallots in butter, confit garlic in olive oil. Caramelize shallots with sugar, add sultanas. Mix cooked arugula and mashed soft garlic. Season with pepper and salt.

8. 8.

   Make pineapple carpaccio: briefly fry pineapple in butter, caramelize with a pinch of sugar, then sprinkle chopped coriander and season.