Spanish grapefruit goes avant-garde!

Beetroot with grapefruit salt, toasted garlic cream and beaten goat's milk whey / Toya Legido - ICEX

Beetroot with grapefruit salt, toasted garlic cream and beaten goat’s cheese whey / Toya Legido – ICEX

I’m still enjoying my ongoing obsession with Spanish grapefruit, which I like to eat halved for breakfast every morning with a drizzle of honey. Others in my family prefer it peeled and divided into sections over cereal, or squeezed into a healthy and delicious glass of juice.

Of course Spanish grapefruit isn’t just a breakfast treat. In fact it makes a fantastic addition to any number of dishes, from savory to sweet, and it has become a valued and versatile ingredient in the kitchens of some of Spain’s most lauded chefs, and in particular Madrid-based chef Rodrigo de la Calle, who is known for his “gastrobotanical” cuisine.

So the next time you’re in the mood for some Spanish grapefruit, why not give one of these three incredible (and challenging) recipes by this chef a try:

Beetroot with grapefruit salt, toasted garlic cream and beaten goat’s cheese whey

Clams in seaweed steam with essence of pink grapefruit and curled cardoon

Char-Grilled sturgeon with baked potato broth and grapefruit oil

and be sure to let me know how they turn out!!

 

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