CARROTS GLAZED WITH GUAJILLO CHILI

INGREDIENTS (serves 4):

Carrots en confit:

            32 baby carrots          

            400 gr. butter             

            200 ml. water                        

            Salt                

            5 guajillo chilis

Cream:

200 gr. white potatoes                      

50 gr. white onion     

50 ml. water              

Salt     

100 ml. cream

30 gr. butter               

Lettuce salad:

120 gr. frisé lettuce               

20 ml. lemon juice                 

Salt

Pepper

30 ml. olive oil

Cheese:

100 gr. Ramonetti cream cheese       

1 carrot in thin slices 

Bread:

1 San Francisco loaf  

Guajillo chili oil:

100 ml vegetable oil              

5 guajillo chilis

Others:

Freshly-ground pepper          

PREPARATION:

Carrots en confit: Heat the butter in a frying pan and add the seeded guajillo chili. When it starts to boil, season and add the carrots. Cook until soft. Remove from the heat and set aside.

Cream: Melt the butter and sauté the onion but without browning. Add the potato. Cook for 5 min. then add the water and cream. Season and cook until the potatoes can be broken with a spoon. Crush to form a smooth purée. Push through a chinois.

Lettuce salad: Mix the lettuce with the olive oil, lemon juice, salt and freshly-ground pepper.

Ramonetti cheese: Cut the cheese into 2 cm dice and wrap in a thin slice of carrot. Keep refrigerated.

Bread: Freeze the bread. Cut into thin slices using a slicing-machine and place the slices on a silpat. Dry out in the oven for 5 h. Remove and keep in a dry place.

Guajillo chili oil: Heat the oil in a frying-pan, add the chilis and fry until they release their colour and become soft. Leave to cool, then crush with the oil. Pour through a chinois and set aside.

TO SERVE:

Form a base of cream and top with 4 carrots en confit and a cube of cheese wrapped in a slice of carrot. Decorate with a little frisé lettuce and a slice of toasted bread. Finish with a tear shape of guajillo chili oil.