Duck breast with couscous
And orange sauce, mint and dates, with berry jam
Preparation:
1.-Put the chicken broth, butter. When melted add the chopped mint leaves , orange juice and dates cut into strips, we flavour with a little vanilla bean, once starting to boil introduce couscous, we will cover and let it cook in their own steam.
2.-We put water in a saucepan heat the sugar and berries, with the help of a fork crushing the fruits. (Let it cook for ten minutes)
3.-We place the duck breast in hot pan, previously we mark with knife.
4.-When golden brown (very important part of the skin), remove from heat and let rest.
5.-Put in a preheated oven at 200 ° C, and leave for 5 minutes.
6.-We introduce the couscous in a circular mold, cut thin slices of magret and place on top, cover with fruit sauce and finish decorating the plate with mint leaves.
1.-Put the chicken broth, butter. When melted add the chopped mint leaves , orange juice and dates cut into strips, we flavour with a little vanilla bean, once starting to boil introduce couscous, we will cover and let it cook in their own steam.
2.-We put water in a saucepan heat the sugar and berries, with the help of a fork crushing the fruits. (Let it cook for ten minutes)
3.-We place the duck breast in hot pan, previously we mark with knife.
4.-When golden brown (very important part of the skin), remove from heat and let rest.
5.-Put in a preheated oven at 200 ° C, and leave for 5 minutes.
6.-We introduce the couscous in a circular mold, cut thin slices of magret and place on top, cover with fruit sauce and finish decorating the plate with mint leaves.
Fajitas of stew
Elaboration:
Fajitas:
Mix the flour with a little salt and adding water until the dough does not stick to your fingers, then work vigorously and after about 5 or 10 minutes as it firms, let it rest. Dough should be of elastic consistency if we can see very hard bits add more water carefully and if it feels sticky add more flour.
After half an hour we will put on a pan with enough oil so the pancake does not stick. With the other hand we take handfuls of the dough round up and extend with a roller until it fine. Once you have the rolled the dough, put into the pan and wait until you see bubbles, then turn and brown it a bit on the other side. You can do this as many times as you wish and stack with a damp cloth on top until ready to use.
Filling of Fajitas:
Crumble the meat until fine.
Chop the onion, red onion and green pepper into strips and stir-fry in a pan with oil until browned and vegetables are soft. At that time you add the meat and sauce to color, then put the tomato sauce and heat for about 2 minutes .
To assemble the Fajitas scroll the content inside the pancake.
Sauce for Fajita:
In a blender put half cup red pepper, a clove of garlic, two ripe tomatoes peeled , oil, cumin, cayenne pepper and a dash of vinegar to emulsify and add a pinch of salt.
Old Moroccan Clothing:
Cut the shallots into small cubes and sauté in a pan with oil, add the chickpeas, raisins, prunes, diced and chopped nuts, and after a while we add the stew vegetables as you wish carrot, turnip or col. At that time we put a spoon of honey, a little nutmeg, cinnamon and a pinch of pepper. Seasoning with salt and ready to serve.
At the end we will put a few drops of lemon and lime zest.
Fajitas:
Mix the flour with a little salt and adding water until the dough does not stick to your fingers, then work vigorously and after about 5 or 10 minutes as it firms, let it rest. Dough should be of elastic consistency if we can see very hard bits add more water carefully and if it feels sticky add more flour.
After half an hour we will put on a pan with enough oil so the pancake does not stick. With the other hand we take handfuls of the dough round up and extend with a roller until it fine. Once you have the rolled the dough, put into the pan and wait until you see bubbles, then turn and brown it a bit on the other side. You can do this as many times as you wish and stack with a damp cloth on top until ready to use.
Filling of Fajitas:
Crumble the meat until fine.
Chop the onion, red onion and green pepper into strips and stir-fry in a pan with oil until browned and vegetables are soft. At that time you add the meat and sauce to color, then put the tomato sauce and heat for about 2 minutes .
To assemble the Fajitas scroll the content inside the pancake.
Sauce for Fajita:
In a blender put half cup red pepper, a clove of garlic, two ripe tomatoes peeled , oil, cumin, cayenne pepper and a dash of vinegar to emulsify and add a pinch of salt.
Old Moroccan Clothing:
Cut the shallots into small cubes and sauté in a pan with oil, add the chickpeas, raisins, prunes, diced and chopped nuts, and after a while we add the stew vegetables as you wish carrot, turnip or col. At that time we put a spoon of honey, a little nutmeg, cinnamon and a pinch of pepper. Seasoning with salt and ready to serve.
At the end we will put a few drops of lemon and lime zest.
Iberian Stew chaps and flaked cod with crispy little ear
Elaboration:
Boil the ear in a pressure cooker for 50 minutes.
Once soft, remove, clean and chop. Place in a pan and fry, add the red pepper, salt and garlic.
Add the lentils (soaked) and boil. Make a sauce with onion, shallots, garlic and tomato, all cut into pieces.
Add to the pieces a bit of bacon.
Add Cod (desalted) to the lentils.
Boil and wait for 40 minutes over low heat.
Serve the dish with lentils, diced cheek, cod in the centre and ears in a saucepan on the wing of the dish.
Boil the ear in a pressure cooker for 50 minutes.
Once soft, remove, clean and chop. Place in a pan and fry, add the red pepper, salt and garlic.
Add the lentils (soaked) and boil. Make a sauce with onion, shallots, garlic and tomato, all cut into pieces.
Add to the pieces a bit of bacon.
Add Cod (desalted) to the lentils.
Boil and wait for 40 minutes over low heat.
Serve the dish with lentils, diced cheek, cod in the centre and ears in a saucepan on the wing of the dish.
Pie Ponferrada
Preparation:
1.- Peel the potatoes, cut and then boil. Once boiled, the water is removed and preserved.
2.- Cut the spring onions cut into strips and poach slightly. Heat up the oven to 180 degrees.
3.- The tray is lined with baking paper and spread with oil. Beat the two eggs and oil covering the paper.
4.- On the paper, thus prepared, cover with the previously cooked potatoes, poached onion, the crumbling chorizo or mince. Cover this with another layer of dough and close the two bases together. With the leftover egg paint the top and sides.
5.- Bake in oven for about 30 minutes.
1.- Peel the potatoes, cut and then boil. Once boiled, the water is removed and preserved.
2.- Cut the spring onions cut into strips and poach slightly. Heat up the oven to 180 degrees.
3.- The tray is lined with baking paper and spread with oil. Beat the two eggs and oil covering the paper.
4.- On the paper, thus prepared, cover with the previously cooked potatoes, poached onion, the crumbling chorizo or mince. Cover this with another layer of dough and close the two bases together. With the leftover egg paint the top and sides.
5.- Bake in oven for about 30 minutes.
Steak Tartar
PREPARATION:
Chop the meat by hand until well chopped. Do the same with the onion, pickles, and capers. Add to mince a little oil, a pinch of salt, egg yolk, a teaspoon of Lea Perrins sauce, a teaspoon of mustard or a few drops of tabasco.
Mix everything and put in a drum. Serve with tortilla chips and some chopped pickles.
Chop the meat by hand until well chopped. Do the same with the onion, pickles, and capers. Add to mince a little oil, a pinch of salt, egg yolk, a teaspoon of Lea Perrins sauce, a teaspoon of mustard or a few drops of tabasco.
Mix everything and put in a drum. Serve with tortilla chips and some chopped pickles.
Stuffed Sweet Potatoes with Bacon
INGREDIENTS:
METHOD:
- 6 rashers pancetta or rind-less streaky bacon
- 6 medium sweet potatoes
- 1 tbsp olive oil
- 4 tbsp crème fraîche or sour cream
- 3 spring onions, finely chopped
- 250g cheddar cheese, grated
METHOD:
- Grill the pancetta or bacon until crisp. Drain on kitchen paper and crumble into small pieces. Refridgerate until needed.
- Pre heat the oven to 200°C/400°F. Rub the skin of each potato with a little oil and put them on a baking sheet. Bake for 1 hour, turning over halfway through.
- Remove the potatoes from the oven and leave for 15-20 minutes, or until cool enough to handle. Cut each potato in half, lengthways and use a dessert spoon to carefully spoon out the soft flesh into a bowl. Put the skins back on the baking sheet. Preheat the grill to high.
- Mash the potato flesh with a fork or masher and stir in the crème fraîche, spring onions and half of the cheese. Spoon this filling back into the potato skins. Divide the crumbled bacon between the tops of the potatoes and sprinkle on the remaining cheese. Grill the potatoes for two to three minutes, until the cheese is bubbling.