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[title]It’s time for another instalment of Chef Duets, in partnership with Madrí Excepcional, where we team up a top British chef with one of the biggest names in Spanish food and ask them to create an extra special dish that fuses the culture and flavours of our two great nations. Today, we’re over in Manchester where chef Julian Pizer, from Another Hand spent the afternoon with Roberto Foronda from Madrid’s El Triperito, cooking up a souped-up take on one of Pizer’s most beloved dishes. The cabbage he serves up, with smoked mussels and pancetta, at his veggie-focused restaurant is the dish everyone demands when they visit. Now, Roberto is giving it some Spanish flare with a spicy Bravas sauce.
Below, you’ll also find the recipe for this brand-new fusion dish, so you can attempt it at home – paired with a refreshing Madrí Excepcional, of course.
Tell us a bit about the kind of cooking you’re known for...
Roberto: I’m a chef from Madrid with two restaurants inside two markets: Mercado de la Paz and Mercado de Vallehermoso. One is Tripea, it's typical Peruvian cuisine, Asian and Spanish. And then the other is El Triperito in Cocina cuisine, Chinese food and Peruvian food.
Julian: I work as closely with the seasons and with nature, minimising wastage. I do a lot of foraging. At Another Hand we do a lot of our cooking on our open-fire barbecue. We showcase vegetables a lot.
What do you think of the food culture in each other’s cities?
Julian: Tapas is one of my favourite cuisines. I love the simplicity of the beautiful, fresh produce. Seafood for me is my favourite thing in the world. So it's all the beautiful seafood; the big, bold, spicy flavours.
Roberto: I don’t know more than pies and fish and chips, ha!
Tell us about the dish you’re cooking today…
Julian: We take a whole cabbage, we roast it in the oven, and then we compress all the air out of it, roll it really tight, and cut a nice, medallion-like steak out of it, and then we just pan fry it, finish it on the barbecue. So you just get those beautiful, crunchy roasted bits of cabbage. We've paired it with Roberto's brava sauce with these beautiful garlic prawns and jamon Iberico.
Roberto: The brava sauce is a typical recipe in Madrid, served over fried potatoes, it’s a typical tapas españolas. Its ingredients [are] white wine, vinegar, two different paprikas, sweet and spicy tomato, and then onion and garlic.
And how does it pair with Madrí Excepcional?
Julian: It's hearty – and a beautiful light-tasting beer like the Madrí Excepcional brings that kind of freshness, a bit of acidity, the kind of citrus that kind of cuts through the richness of the dish.
Roberto: [Our dish is] smoky and spicy. [And the beer is] smooth and refreshing.