En-cas
Beef Chicharon with Hummus
50 hPour 6Nutri-Score D€€
D
50 h
50 hBeef Chicharon with Hummus
ce qu’il vous faut
Ingrédients
beef skin (cleaned)Viandes1 kg
onion (quartered)Fruits et légumes1 morceau
garlic (smashed)Fruits et légumes4 morceaux
lemongrass (bruised)Fruits et légumes2 morceaux
ginger (sliced)Fruits et légumes30 g
star aniseÉpices3 morceaux
saltÉpices15 g
black pepper (ground)Épices3 g
chickpeas (boiled)Épicerie250 g- tahiniÉpicerie180 ml
- lemon juice (freshly squeezed)Fruits et légumes30 ml
- garlic (peeled)Fruits et légumes2 morceaux
olive oilÉpicerie60 ml- salt (to taste)Épices5 g
- oil (for deep frying)Épicerie1 litre
par portion
Nutrition
2 043kcal
- Glucides
- 15 g
- Protéines
- 53 g
- Lipides
- 197 g
ce que vous utiliserez
Ustensiles
Marmite- Autocuiseur
- dehydrator
- Robot multifonction
- Friteuse
Écumoire
pas à pas
Préparation
- Étape 1
Boil the beef skin
- Place the beef skin in a pot with the onion, garlic, ginger, lemongrass, star anise, salt and pepper.
- Cover with water and boil until the skin is very tender.
- Alternatively, pressure cook for about 1 hour.
- Étape 2
Dry the beef skin
- Cut the cooked beef skin into strips.
- Place in a dehydrator until rock solid.
- You can also sun dry for 3-5 days.
- Étape 3
Deep fry the chicharon
- Heat the oil to at least 180 °C.
- Deep fry the dried beef skin until it puffs up and becomes crispy.
- Drain on a rack or paper towels.
- Étape 4
Make the hummus
- Process the chickpeas, tahini, lemon juice, garlic, olive oil and salt together until smooth.
- Adjust lemon juice and salt to taste.
- Étape 5
Serve
- Serve the crispy beef chicharon with the hummus.