GASTRONOMIC Proposal
Rice lovers...
Carabineros Paella-rice pot with crusty shrimps
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...
Rice with duck
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 unti...To whet your appetite...
Mazamorra
Mazamorra cordobesa is a traditional cold cream with almonds and garlic, with a very creamy and delicious texture....
Scrambled Eggs
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 t...
Ravioli of Prawn carpaccio with Boletus Mushroom cream
- 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 ...
Fresh Sardine fillets on concassé Tomato with Basil in Rice and Shrimps Croustillant.
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 lit...
Norway Lobster Tartare with Tomato sorbet and Sherry
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 lettuce....
Baltic Herring with Balsamic Vinegar, Maple syrup and Mango.
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 ...
Lobster, King Prawns and ‘Pipirrana’ Salad.
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. C...
Clams with Mushrooms or Champignon mushrooms with ‘jamón’.
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 parsley....
Roasted Salad -“Ensalá Asá”- with Bonito-Tuna Belly
- 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 ...
Minced ‘Gurumelos’ with coriander and pennyroyal leaves
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...
Shrimps and prawns Tartare with trout eggs
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 on....Sweet Temptations
Turkish figs cake.
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 ...
Chocolate Duet
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 gelat...Marine Sea Recipes
John Dory Fish baked in Sherry Vinegar
• 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:...
‘A La Vizcaína’ Basque style Codfish stew with Mushrooms and Prawns potpourri
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 ...
Desalted Cod confit with Pil-Pil of Oranges.
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,...
Cod Chunk with its Tripe Baezana Style.
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 a...
Sea bass with citric salt and tartar sauce
We clean the corvina, leaving the scales that will serve as protection. Put the fine salt with the skin of the limes, the sprig of fennel, some ginger, some leaves of thyme, lemon and half a sprig of citronella in the glass of the...
Cuttlefish in sauce
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 win...
Smoked Mackerel
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 c...
Sea Bass on Spinach and ‘Castañitas’ small Cuttlefish.
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 c...
Cod ‘Cocochas’ in green sauce.
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’...
Bonito-tuna trunk on Salmorejo cold vegetable cream with sweet peppers
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 k...
Cuttlefish Meatballs
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 ...
Turbot cooked with “nécoras” crabs and Norway lobsters
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. ...
Red mullets on Chard and fried Leek
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 ...
Red Tuna “Parpatana” (juicy piece under the fish mouth) with roasted pumpkin
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 wi...
Center of Hake Basque style with “Jamón” cured ham shavings
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 an...From the Garden...
Sautéed artichokes with Iberian ham
1st. We put lemon water in a basin so that the artichoke does not rust. 2nd. We clean the artichoke leaving the heart, we cut it in half and remove fluff. They turn to the basin. 3rd. We put them in the oven, steam function,...
Wild artichokes in green sauce with clams, asparagus and baby beans
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 articho...Meat
Boneless lamb loin with honey and roasted potatoes dressing
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, ro...Recipes from A to Z
‘A La Vizcaína’ Basque style Codfish stew with Mushrooms and Prawns potpourri
Sevilla Bahía
Baltic Herring with Balsamic Vinegar, Maple syrup and Mango.
Támesis London
Boneless lamb loin with honey and roasted potatoes dressing
Becerrita
Bonito-tuna trunk on Salmorejo cold vegetable cream with sweet peppers
Casa Bigote
Carabineros Paella-rice pot with crusty shrimps
Center of Hake Basque style with “Jamón” cured ham shavings
Sevilla Bahía
Chocolate Duet
Casa Robles
Clams with Mushrooms or Champignon mushrooms with ‘jamón’.
El Faro de Cádiz
Cod ‘Cocochas’ in green sauce.
Casa Bigote
Cod Chunk with its Tripe Baezana Style.
Cuttlefish in sauce
Portichuelo
Cuttlefish Meatballs
Portichuelo
Desalted Cod confit with Pil-Pil of Oranges.
Fresh Sardine fillets on concassé Tomato with Basil in Rice and Shrimps Croustillant.
Casa Robles
John Dory Fish baked in Sherry Vinegar
Terraza Carmona
Lobster, King Prawns and ‘Pipirrana’ Salad.
Azabache
Mazamorra
Minced ‘Gurumelos’ with coriander and pennyroyal leaves
Azabache
Norway Lobster Tartare with Tomato sorbet and Sherry
Becerrita
Ravioli of Prawn carpaccio with Boletus Mushroom cream
Manolo Mayo
Red mullets on Chard and fried Leek
El Faro de Cádiz
Red Tuna “Parpatana” (juicy piece under the fish mouth) with roasted pumpkin
Casa Rufino
Rice with duck
Manolo Mayo
Roasted Salad -“Ensalá Asá”- with Bonito-Tuna Belly
Terraza Carmona
Sautéed artichokes with Iberian ham
Azabache
Scrambled Eggs
Las Conchas
Sea Bass on Spinach and ‘Castañitas’ small Cuttlefish.
El Faro de El Puerto
Sea bass with citric salt and tartar sauce
Las Conchas
Shrimps and prawns Tartare with trout eggs
El Faro de El Puerto
Smoked Mackerel
Casa Rufino
Tuna Tartare
Ventorrillo El Chato
Turbot cooked with “nécoras” crabs and Norway lobsters
Mesón El Copo
Turkish figs cake.
Las Conchas
Revista ORO 8
Spring Magazine 2020