Majorcan tapas 

600 ml water

300 ml soy sauce

100 g miso paste

½ tsp salt

¼ tsp pepper

4 Italian round aubergines

500 ml olive oil

100 g preserved aubergines

100 g green chillies preserved in salt

drained

100 g roasted red peppers preserved in oil

chopped into about 2 cm pieces

100 g pitted green olives

Some olive oil

Some fleur de sel

4 ripe tomatoes

½ tsp salt

300 ml sunflower oil

50 g capers

drained

4 slices of sour dough bread

Some olive oil

2 tsp fleur de sel

Stir the water and all the ingredients up to and including the pepper together in a pan and bring to the boil. Remove the pan from the heat and leave to cool. Prick the aubergines all over with a wooden skewer, put into vacuum bags, coat with the marinade and vacuum seal. Put the vacuum bags with the aubergines on to a wire shelf in the cold cooking space and cook at 95 °C for about 1½ hours using the steam mode. Take out and leave to cool.

Steaming 95 °C for 1 Hrs 30 Mins

Take the aubergines out of the vacuum bags and place on a lined baking tray, put into the cooking space and dry at 60 °C for about 10 hours using the hot air mode. Transfer the marinade from the vacuum bags to a pan. and reduce until syrupy. Take the aubergines out of the cooking space, cut in half and put back on to the baking tray, cut-side up. Brush the cut side generously with the reduced marinade, dry at 60 °C for about another 10 hours using the hot air mode, remove from the cooking space, cover and keep refrigerated for about 2 hours. Cut the aubergines into long strips about 1 cm wide (to resemble anchovies) and transfer to a clean, airtight jar. Put the oil in a pan, heat to about 80 °C, then pour over the aubergines, seal closed and leave to steep at room temperature for about 1 week.

(no pause)

Hot air 60 °C for 10 Hrs

Action

Hot air 60 °C for 10 Hrs

Thread the aubergines, chillies, peppers and olives on to the wooden brochettes until all the ingredients are used up. Drizzle some olive oil over the gildas, then cover and keep chilled until ready to serve. Sprinkle with a little fleur de sel just before serving.

Coarsely grate the tomatoes on a box grater, mix with the salt, then leave in a sieve to drain for about 2 hours. Heat the sunflower oil in a pan, deep-fry the capers for about 3 minutes until crispy, remove from the pan and drain on kitchen paper. Preheat the cooking space on the high grill setting. Brush the slices of bread with olive oil, place on a baking tray lined with baking paper and toast for about 3 minutes until golden brown. Take out of the cooking space, arrange on a serving platter and top with the drained tomatoes and capers. Serve the pan con tomate with the gildas.

(no pause)

(Pre-)heat space to level 3 with Grill

Action

Grill level 3 for 3 Mins