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Kitchen: tips and tricks for cooking at home

  • Corvina confitada con hojaldre de verduras y salsa de marisco
    Kitchen

    Sea bass confit with vegetable bake and shellfish sauce

    Ingredients for 4 servings:For the confit:1 sea bass in steaks, without scales or bonesExtra virgin olive oilSaltPeppercorns4 garlic cloves2 bay leavesFor the sauce:300 ml of fish stock20 g of cornflourFor the pastry:Rectangular puff pastry6 piquillo peppers1 bunch of fresh asparagus1 eggTo decorate:Fresh parsleyChivesExtra virgin olive oilPreparation:To make the sauce, put the fish stock on to heat in a saucepan. In the meantime, dissolve the cornflour in cold water and then add it to the stock. Stir to mix well, cook for 3 minutes and then set aside.Preheat the oven to 180ºC. Cut the puff pastry into rectangles, prick them with a fork, leaving a 1 cm edge around the perimeter. Brush some beaten egg over it and bake for 30 minutes.Open the piquillo peppers into halves, sauté the asparagus tips in a little oil and set aside.Make a cut in the garlic cloves and place the sea bass steaks in a frying pan with the garlic, peppercorns, bay leaves and a little salt. Cover the fish with oil and confit it for 10 minutes on a low heat. Remove it from the oil, allow it to drain and set aside.Fry the parsley leaves in plenty of hot oil and then set aside.Chop the chives, fry and then sieve them to make a chive flavoured oil.Place an open pepper on the puff pastry, 4 or 5 asparagus tips and finally the fish.Serve the pastry with the vegetables and sea bass, and decorate with thin strips of piquillo peppers and crunchy fried parsley. Finish the presentation with a few drops of sauce and the chive oil. This is a luxury dish fit for a king.

  • Manhattan de Cardhu con caramelo salado
    Kitchen

    Cardhu whisky manhattan with salted caramel

    Ingredients for 2 servings:60 ml Cardhu whisky30 ml white Martini50 g caramel syrup30 g of salt flakesCherries in syrupIce cubesPreparation:Put half of the caramel syrup on a small plate and the salt flakes on another one. Wet the rim of the glass in the syrup and then dip it into the salt so that the flakes stick to it.Put two ice cubes, the whisky, Martini and the remaining caramel syrup in a cocktail shaker.Shake well and serve the cocktail in the glass and decorate with a cherry. A smooth, sweet, elegant cocktail.

  • Sangría de cava con frambuesas
    Kitchen

    Cava sangria with raspberries

    Ingredients for 6 servings:1 bottle of rosé cava1 can of ginger ale1 can of lemon Fanta170 g of raspberries100 g of frozen forest fruits1 Granny Smith appleIce cubesPreparation:Finely dice the apple and set to one side.Put all the ingredients in a jug in the following order: ice, apple, frozen forest fruits, ginger ale, lemon Fanta and half of the raspberries.Top the jug up with cava and stir to cool the Sangria.Put some ice in each glass, serve the sangria and add fruit toppings and then decorate with the rest of the raspberries. A different sangria fit for celebrations with your friends and family!

  • Panna cotta de naranja y vainilla
    Kitchen

    Orange and vanilla panna cotta

    Ingredients for 4 servings:For the panna cotta3 oranges400 ml of whipping cream150 g of sugar20 g of vanilla flavouring6 sheets of gelatineFor the orange glazing3 sheets of gelatine250 ml of freshly squeezed orange juiceTo decorate4 slices of orangePeppermintPreparation:For the panna cotta:Grate the peel of the 3 oranges and squeeze out the juice.Soak 6 sheets of gelatine in cold water for 5 minutes.Heat the cream, sugar and vanilla flavouring in a pan. Bring to the boil and remove from the heat. Add the juice and peel from the three oranges.Drain the water from the gelatine sheets and add them to the hot cream mixture. Stir until they melt.Pour the mixture into four glasses and refrigerate for 2 hours.For the orange glazing:Soak 3 sheets of gelatine in cold water for 5 minutes.For the glazing to be transparent, sieve the juice to remove the pulp and put it on to heat in a pan.Drain the gelatine sheets, add them to the orange juice and stir until the gelatine melts.Pour the orange and gelatine mixture over the panna cotta and refrigerate for 2 hours.Serving:Decorate with a slice of orange and the peppermint leaves.

  • Salmón de Navidad con granada y naranja
    Kitchen

    Christmas salmon with pomegranate and orange

    Ingredients for 6 servings:1 kg of salmon fillets (half a salmon)500 ml of pomegranate juice100 g of brown sugar3 oranges1 pomegranateFresh parsleyExtra virgin olive oilSalt and pepperPreparation:Ask your expert fishmonger at Consum to prepare the whole salmon, without the head or bones, and to cut out two fillets: one for this recipe, and the other you can freeze in portions.Preheat the oven to 180ºC and prepare a baking tray with baking paper. Place the salmon fillet skin-down on the tray, pour a little oil over and season with salt and pepper.Cook the pomegranate juice, sugar, juice of one orange and zest of another one in a pan on medium heat for 20 minutes, stirring occasionally. The final texture must be syrup-like.Using a kitchen brush, brush the sauce on the salmon fillet and bake for 20 minutes at 180ºC.Place the salmon in a serving dish over slices of orange and decorate with pomegranate and parsley.

  • Carabinero a la plancha con limón y huevas de salmón
    Kitchen

    Griddled carabinero shrimps with lemon and salmon roe

    Ingredients for 4 servings:12 Carabinero shrimps20 g of coarse saltExtra virgin olive oil1 lemon30 g of salmon roePreparation:Place a few drops of oil in a frying pan. When it starts to smoke, add the prawns. Turn them over after a minute, season with coarse salt and cook for another minute.Serve the Carabinero prawns immediately with a teaspoon of salmon roe, a few shavings of lemon peel and decorate with a dash of olive oil.

  • Pechuga rellena de queso brie y arándanos
    Kitchen

    Stuffed chicken breast with Brie and blueberries

    Ingredients for 4 servings:4 boned, certified chicken breasts without skinExtra virgin olive oil80 g of dried blueberries150 g of honey120 ml of orange juice3 g of ground cinnamon3 g of ground ginger200 g of Brie cheese60 g of butterSalt and pepperPreparation:Preheat the oven to 200ºC and prepare a baking tray with a little oil to prevent the ingredients from sticking.Mix the blueberries, honey, orange juice, cinnamon and ginger in a frying pan and cook on medium heat for around 8 minutes to reduce it.Take the sauce off the heat and share it out in two bowls.Dice the Brie cheese and remove the skin, then add to one of the bowls and mix well.Ask your expert butcher at Consum to bone the chicken breasts, remove the skin and to make a long pocket to stuff them with the cheese and blueberry sauce.Put the chicken breasts in the baking tray, add salt and pepper to taste and brush the melted butter over them. Bake for 25 minutes until they are brown.Let them stand for 5 minutes and then serve with the remaining half of the blueberry sauce.

  • Corona de Navidad con jamón crujiente
    Kitchen

    Christmas crown with crunchy ham

    A light and flavorful salad where fresh lettuce blends with crispy ham, cherry tomatoes, and a creamy touch.

  • Vieiras con teja de panceta y salsa de azafrán
    Kitchen

    Scallops with belly pork and saffron sauce

    Scallops with saffron sauce and crispy pancetta, an elegant bite that blends tenderness, aromatic spice, and an irresistible contrast.

  • How to substitute meat in your vegetarian diet
    Kitchen

    How to substitute meat in your vegetarian diet

    Find out how to substitute meat in your vegetarian diet with healthy and delicious options. Learn everything you need to know to improve your health.

  • Receta casera de la crema catalana
    Kitchen

    Homemade Crema Catalana recipe

    Find out how to make an authentic Crema Catalana, the traditional Spanish dessert with a delicious layer of caramelised sugar. Simple and delicious!

  • Filloas gallegas: la auténtica receta casera
    Kitchen

    Galician pancakes: the authentic homemade recipe

    Discover the traditional recipe for Galician pancakes (filloas), a homemade sweet full of flavour. Learn how to prepare them step by step with authentic ingredients.

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