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Ugo Chan
Level up your cooking skills with a Michelin-starred restaurant’s chef
Add three remarkable recipes to your repertoire from the eminent Chef Hugo Muñoz, including Madrid-style tripe dumplings
More...The Experience
Elevate your cooking skills during a virtual masterclass with one of Spain's most notable chefs: Hugo Muñoz. In this video series, the founder of Ugo Chan—a one-Michelin-star restaurant in Madrid focused on seasonal produce—will show you how to prepare three recipes. Gather your ingredients and follow along at home as he prepares Russian-Japanese potato salad with tuna sashimi, sea bream with Bilbao-style sauce, and Madrid-style tripe dumplings. Exclusively for Mastercard cardholders.
What's priceless™
Being the toast of the dinner party with exquisite new dishes from a star chef.
The highlights
- Get familiar with chef Hugo Muñoz and his unique approach to food
- Follow along as he demonstrates three fabulous recipes
- Impress your friends with some dazzling new dishes
Details
- Experience is valid through 30 April 2024
- Experience provided in Spanish with English subtitles
- Ingredients needed for the Russian-Japanese potato salad with tuna sashimi:
- 40 grams red tuna belly
- 60 grams teardrop peas
- 6 units baby carrot
- 100 grams Canarian potato
- 30 grams wasabi
- 400 millilitres soy sauce
- 400 millilitres rice vinegar
- 200 millilitres orange juice
- 200 millilitres lemon juice
- 20 grams pasteurized yolk
- katsuobushi
- 100 millilitres sunflower oil
- 50 millilitres olive oil
- Salt
- Ingredients needed for sea bream with Bilbao-style sauce:
- 1 unit sea bream (or similar white fish)
- 1,2 kilogrammes of fish bones selected to prepare the Bilbao-style sauce
- 140 millilitres rice vinegar
- 20 grams garlic
- 8 grams hondashi
- 20 millilitres Olive oil Castillo de Canena
- Shichimi Togarashi
- Maldon salt
- Ingredients needed for Madrid-style tripe gyoza:
- 1 kilogramme chopped veal leg
- 1 kilogramme chopped snout
- 1 kilogramme chopped black tripe
- 400 grams knuckle bones
- 1 unit smoked chorizo
- 1 unit smoked blood sausage
- 100 grams cooked chickpeas
- 400 grams garlic
- 400 grams onion
- 15 grams sweet paprika
- 4 grams hot paprika
- 15 grams choricero pepper pulp
- 150 millilitres oyster sauce
- 20 millilitres soy sauce
- 3 grams kimchi
- 8 grams flour
- 8 grams black peppercorn
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