By Celia Jiménez. Restaurant Bodegas Campos.

A traditional yet innovative recipe is presented by Celia Jimenez, who is on top of Andalusian cuisine and holds a Michelin Star award on her resumé. The dish includes sweet migas -fried breadcrumbs- and a little trick to further enhance the taste of wine and keep all the aromas. Originally, migas were prepared in the same workplace and long ago it was a typical plate cooked by shepherds.

1- Shoulders:

Ingredients:

2 shoulders of suckling kid, 2 cloves of garlic, 100 gr. of olive oil, 50 gr. Fino Pompeyo, 10 gr. salt, 2 sprigs of fresh thyme, 2 sprigs of fresh rosemary, 4 grains of black pepper and 2 bay leave.

Preparation:

Wrap each shoulder in a vacuum bag together with a sprig of thyme, a sprig of rosemary, two grains of pepper, a bay leaf, salt, 50 gr. olive oil and 25 gr. of Fino Pompeyo. Steam them at 65º for 24 hours and then cool them rapidly and set them aside for later use.

2- Sweet P.X. Migas:

Ingredients:

200 gr. country bread, 20 gr. dates, 1 orange and 100 gr. COBOS TRES PASAS wine.

Preparation:

Cut the bread into small cubes and soak them in half of the wine, let them stand for around 20 minutes and then spread them out on sulphur paper on an oven tray. Dry in the oven at 100º until they are crunchy and set them aside in a dry place for later use. Brunoise the dates, marinade them in the rest of the wine for 2 hours and set them aside.
Peel and segment the orange, cut each segment into four pieces and set aside.

3- Sweet cream of celery:

Ingredients:

1 stick of celery, ½ litre of goat’s milk and salt.

Preparation:

Peel the celery and cut it into chunky pieces, cover it with milk and cook it until it is tender. Drain and blend in the Thermomix at maximum speed, adding as much cooking stock as it will take to produce a thin, uniform cream. Add salt and set aside.

4- Others:

Ingredients:

Thyme leaves and salt flakes.

Preparation:

Reheat the shoulder in a Bain Marie and debone, split each shoulder and cook in a non-stick frying pan until golden brown.
Put a drop of the cream of celery on a plate. On top of it, place the sweet migas with the dates and orange. Put the kid on top and decorate it with the thyme leaves and the salt flakes.

The Chef’s Secret:

To make the breadcrumb pudding we macerated the bread and instead of cooking it in the traditional way in a frying pan we dried the crumbs at low temperature to bring out the flavour of the wine and retain all its aromas.

More recipes by Celia Jiménez.Restaurant Bodegas Campos.