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Welcome to
Club de Oro de la Mesa Andaluza

The Club de Oro de la Mesa Andaluza is one of the most important associations of restaurants in the community,
a group that brings together 20 of the best Andalusian, from left standing,
spread across the eight provinces of this region.

Recipes from A to Z
Portichuelo
 
Ventorrillo El Chato
 
El Faro de Cádiz.
 
Támesis London.
 
Manolo Mayo
 
Sevilla Bahía.
 
El Espigón.
 
Casa Rufino.
 
Sevilla Bahía
 
Portichuelo.
 
Casa Bigote
 
Casa Robles
 
Almudaina
 
Azabache.
 
Almudaina.
 
Terraza Carmona
 
Las Conchas
 
Casa Robles.
 
Becerrita
 
El Faro de El Puerto.
 
La Menorah
 
El Espigón
 
Casa Rufino
 
Las Conchas.
 
Azabache
 
Manolo Mayo.
 
Mesón El Copo
 
El Faro de Cádiz
 
La Menorah.
 
La Toja.
 
Ventorrillo El Chato.
 
Becerrita.
 
El Faro de El Puerto
 
Casa Bigote
 
Terraza Carmona
 
Rice lovers...
Rice with duck
Manolo Mayo
Chop the duck and salt and pepper. Sauté in a pot or casserole with olive oil and butter. When golden add the onion and diced garlic. Once vegetables are poached, pour the red wine, the rest of the spices and the gravy. Cook until meat is ready. Then, pour the rice into the pot and cook for about ...
Carabineros Paella-rice pot with crusty shrimps
El Espigón
Lightly fry garlic cloves, onion, the pulp of the “pimiento choricero” and the tomato. Then, crush and save the result. In a paellera-pan, pour the Fumet with the rice and the above preparation. When boiling add the Carabinero with some salt to taste. Let it stand for about 15 minutes and ...
To whet your appetite ...
Shrimps and prawns Tartare with trout eggs
El Faro de El Puerto
Mince the prawns and the shrimps. Put in a bowl and macerate (10 minutes) with lime and salt. Then, add the rest of ingredients. On a plate, put the Tartare with the trout eggs
Minced ‘Gurumelos’ with coriander and pennyroyal leaves
Azabache
Is recommended to use only the open bowls of the Gurumelos-mushrooms. Pour little salt on the griddle and roast the mushrooms, thoroughly cleaned. Remove from heat and let cool. In a bowl, chop the fresh onion and the leaves of pennyroyal together with coriander and the can of tomatoes. Add the ...
Roasted Salad -“Ensalá Asá”- with Bonito-Tuna Belly
Terraza Carmona
- Wash the tomatoes and the green and the red peppers, peel and chop the fresh onion (scallion). - Put the tomatoes and the peppers on a grill plate, baking for 35 min. - 180º C. Then, put it in a bowl with a cover to make it easier to peel. When ready, chop and put in a salad bowl together with ...
Pickled “Field and Poultry” salad with roasted peppers
Almudaina
Put all ingredients to the fire (but those for the presentation). When it boils add a type of meat until cooked. Remove and add another meat. Repeat this operation with all different meats to complete the pickling. Place on a plate the roasted peppers as a base, fillet the meats and arrange ...
Clams with Mushrooms or Champignon mushrooms with 'jamón'.
El Faro de Cádiz.
Sauté the garlic, add the champignons or the mushrooms. Then, add the clams, the flour, white wine, Fumet and small cubes of ‘Jamón’. Sprinkle with finely chopped chives or
Tuna Tartare.
Ventorrillo El Chato.
Chop all raw ingredients, mixing well and serve.
Lobster, King Prawns and 'Pipirrana' Salad.
Azabache.
All vegetables chopped into Brunoise strips. Cook the lobster in cold water and when boiling cook for about 16 to 18 minutes and let it cool to room temperature. Cook the king prawns in boiling water for about 5 or 6 minutes. Cool the water with ice. To arrange the dish, fill a round (like a ...
Baltic Herring with Balsamic Vinegar, Maple syrup and Mango.
Támesis London.
Clean the herrings and fillet the loin, macerate them in white vinegar with juniper berries, maple syrup, mustard seeds and a pinch of salt for two hours. In a mixing glass or the thermomix whip the pulp of mangoes with the juice of two limes, salt, sugar, little olive oil and chopped chili ...
Norway Lobster Tartare with Tomato sorbet and Sherry.
Becerrita.
Chop the norway lobster, chive and coriander. Put it in a bowl, add salt, lemon juice and two drops of soya sauce. To marinate for a while. Place in a round mold and garnish with cherry tomato, the sorbet and the
Fresh Sardine fillets on concassé Tomato with Basil in Rice and Shrimps Croustillant.
Casa Robles.
Well clean and cut the sardines into two fillets taking away the bones and the scales. Brown the fillets, skin side down. To prepare the Concassé, first poach the tomatoes taking away the skin and seeds, chopp and sauté with little olive oil, then add the basil. To prepare the rice croustillant, ...
Ravioli of Prawn carpaccio with Boletus Mushroom cream.
Manolo Mayo.
- The Filling: Lightly fry in olive oil the onion, garlic and leeks, all finely chopped. Then, adding the mushrooms together with salt, pepper cream and flour, until a creamy mass. - The Carpaccio: Prepare a Carpaccio with the shrimps by wrapping with plastic wrap and passing a roll pin all ...
Scrambled Eggs.
Las Conchas
We put a little oil in the pan, over high heat and fry the onion and chopped as small as possible, when poached, add the mushrooms clean poplar and cut tiny and when we have the desired cooking point, add the foie to melt in the troubled, while in another pan cast extra virgin olive oil; and the ...
Sweet Temptations
Chocolate Duet
Casa Robles
This dessert comprises (A) a white chocolate ingot stuffed with creamy white chocolate and (B) an ingot of black chocolate stuffed with crunchy praline. A: Mix the custard sauce with the white coating, then add the molten gelatine and the half-whipped cream. Same procedure for the creamy black ...
Turkish figs cake.
Las Conchas.
Confitamos figs with orange zest the lemon, cinnamon sticks and candied when we pass them by feed mash, while assemble the cream with a generous dash of Cointreau; we add the cinnamon to taste. When everything is assembled, we add the cream fig obtained from candied figs, mix all ingredients, we ...
Marine Sea Recipes
Center of Hake Basque style with “Jamón” cured ham shavings
Sevilla Bahía
Low heat sauté in olive oil the onion and the garlic. Just before golden add the pastry flour to toast. Pour the white wine on. Then, add the fish - stock and the juice of the canned white asparagus. Add the Hake and the clams and boil it all about 8 minutes until off the centre of the bone. To ...
Red Tuna “Parpatana” (juicy piece under the fish mouth) with roasted pumpkin
Casa Rufino
Grill the Parpatana fillets, cut into large dice and roast the pumpkin. Season the pumpkin with the ginger and the curry. Put the pumpkin on a plate, then the Parpatana fillets, season it all and add little olive oil and finish with some fresh rosemary and
Red mullets on Chard and fried Leek
El Faro de Cádiz
Fillet the red mullets and remove the bones. Poach the onion in a pan with the garlic and tomato, add the bones of the fish, cornflour and wine then add the spices and the fresh fennel. Reduce the sauce and pass through a Chinois (conical strainer) without grinding, in order to preserve the color ...
Turbot cooked with “nécoras” crabs and Norway lobsters
Mesón El Copo
Prepare a Fumet broth with the leftover of the turbot. Fry lightly the garlic and the leek in a pan with some Olive Oil, then add the crabs and the white wine and cook it. Add the fried tomato (previously prepared) and the Fumet. Salt. Sauté for five minutes. Pass all through the Chinois strainer ...
Cuttlefish Meatballs
Portichuelo
Crush the cuttlefish together with garlic and parsley. When the mixture is homogeneous add the eggs and breadcrumbs. Give round shape to the mass of the meatballs and fry in a pan or a fryer. Prepare the sauce in another pan, fry (poach) well the vegetables and then crush. Put together in a ...
Scallop nest
La Menorah
Mix all ingredients and boil for 5 minutes. In a bowl, whip the cream to a midpoint (not quite), then uniting both preparations and put into the freezer, move it every 15 minutes until optimum temperature and texture. Grill the scallop, when done to a turn serve on the fresh shoots with a small ...
Bonito-tuna trunk on Salmorejo cold vegetable cream with sweet peppers
Casa Bigote
Salmorejo: Put in a bowl the bread, soaked and drained, 1 garlic clove, sweet pepper, a dash of olive oil, salt and little Sherry vinegar. Grind and strain it all. Put it in the fridge. Fillet the Bonito into 4 loins, wrap in kitchen -aluminium foil and bake “heat-vapor” for 60 minutes / 160º. ...
Cod 'Cocochas' in green sauce.
Casa Bigote
Frying garlic at medium heat in a frying pan with olive oil, when almost golden add a teaspoon of flour and move around for a while with a wire whip, pour wine and chopped parsley, then add the fish bouillon and the ‘Cocochas’, pinch of salt and cook for about five minutes. It is important to ...
Sea Bass on Spinach and 'Castañitas' small Cuttlefish.
El Faro de El Puerto.
Do fillets grilled. Cook spinach in a pot with some drops of olive oil. Do cuttlefish grilled. The sauce: Pour some olive oil in a saucepan and lightly fry the garlic, add the orange juice, soya and the wine, reducing until a consistent sauce. Set up: Pour some sauce in the middle of a dish, ...
Seafood-Stuffed Monkfish Salad with Tomato compote.
Almudaina.
Open the monkfish steak (the tail) in half and prepare the filling chopping the prawns, the surimi sticks and the crabmeat. Add the tomato, the cream and the Cognac. Mix it well. Place the monkfish on aluminium foil and pour the filling over, then roll the fish with the stuffing inside, tying the ...
Smoked Mackerel.
Casa Rufino.
Do fillets grilled. Cook spinach in a pot with some drops of olive oil. Do cuttlefish grilled. The sauce: Pour some olive oil in a saucepan and lightly fry the garlic, add the orange juice, soya and the wine, reducing until a consistent sauce. Set up: Pour some sauce in the middle of a dish, ...
Cuttlefish in sauce.
Portichuelo.
Clean the cuttlefish and cut into strips, chop the onions, red pepper and green peppers, cut carrots into slices. Sauté it all with the garlic for 15 to 20 minutes, then add the cuttlefish with all ingredients and pour the wine on. Cooking for about 30 minutes, when cuttlefish is tender pour ...
Tuna Sandwich.
La Menorah.
Lightly fry the fillets on a griddle, round and round, put between the fillets the caramelized onion and the jam. To prepare the caramelized onion, first cut the onion into julienne strips, then, lightly fry in a frying pan with olive oil, low fire, together with three tablespoons of sugar and a ...
Cod Chunk with its Tripe Baezana Style.
La Toja.
Tripe: Remove from brine, rinse well and place in cold water to desalt, 24 hours. Then, remove the ‘black veil’ skin of the tripe and cut up into rectangles of 2x1 cm approx and boiling in cold water for 6 or 7 minutes. Set aside. The mashed: Heating some oil and when not too hot yet put a ...
Desalted Cod confit with Pil-Pil of Oranges.
El Espigón.
Confit the cod in olive oil with some young garlic, thyme and bay leaves, adding the oranges. Sauté the prawns with garlic, salt and curry. Confit the cod bones in olive oil over low heat until a gelatinous emulsion. Finally, reduce with a glass of orange wine and beetroot juice. Set up: ...
'A La Vizcaína' Basque style Codfish stew with Mushrooms and Prawns potpourri.
Sevilla Bahía.
Lightly fry the garlic, onion, carrots and pepper. All finely chopped. Adding the flesh of the “Ñora” or “Pimiento choricero” and continue. Add the croutons and after a few minutes pour the white wine and let the alcohol evaporates. Then, pour the tomato sauce and fish fumet. Grind everything and ...
From the Garden...
Wild artichokes in green sauce with clams, asparagus and baby beans
Ventorrillo El Chato
Peel and confit artichokes in sunflower oil, about ten minutes. Set apart. Peel the garlic and remove the core, chop and fry, add the beans and the Fumet-fish broth with the clams, cook and add some parsley and then the artichokes. Salt to
Meat
Boneless lamb loin with honey and roasted potatoes dressing
Becerrita
Separate the lean from the skin, crush the skin on a plastic wrap, make a square, put lean in the center and tie it all. Place into the oven and roast with all raw ingredients. When serving, add some honey drops on. To go with, roast 2 unpeeled potatoes. Once cold, peel, grate and sauté the ...
John Dory Fish baked in Sherry Vinegar
Terraza Carmona
• John Dory - white saltwater fish of delicate flesh. Clean and open the fish into two halves, remove the bones and cut it into 4 equal portions. Head and spine can be reserved for a good fish stock, if desired. The sauce: Chop the pepper, garlic and parsley. Heat the oil in a saucepan and ...
ORO MAGAZINE
Revista 04-IV Época
Orography of the Andalusian Cuisine.
CLUB DE ORO DE LA MESA ANDALUZA. C/ Aniceto Saenz nº 16, Puerta 7. 41003 Sevilla.
Gerencia: jccerfri@gmail.com · info@comarestaurantes.com
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