Page 2 | Starters

Categoría

Kitchen

Sliced pork shoulder toastie with padron peppers

For 4 servings:• 1 baguette of bread• 200 g of sliced cured pork shoulder• 1 tray of Padron peppers• 8 quail eggs• Salt flakes• Extra virgin olive oilPREPARATION1. Cut 8 slices of bread diagonally from the loaf.2. Bake or fry the Padron peppers in olive oil and salt.3. Use a metal skewer or pointed knife to open the quail eggs, and pour them into a bowl.4. Fry the quail eggs and add salt flakes to taste.5. Then place the pork shoulder slices on the bread, then a splash of olive oil, followed by the peppers and finally the quail egg.

2
0
Categoría

Kitchen

Avocados stuffed with prawn cocktail

Use the avocado shell, too, to prepare a prawn cocktail filling. It’s delicious and your guests will love it!

2
0
Categoría

Kitchen

Prawn carpaccio with mango vinaigrette

For 4 servings:• 8 medium sized prawns• 1 mango• 1 lime• Extra virgin olive oilPREPARATIONPREPARING THE PRAWN CARPACCIO1. Peel the prawns and cut them down the middle taking care not to break them.2. Place them on a piece of cling film and put another piece on top.3. Flatten them as much as you can by gently banging them to give them a round shape.4. Place them in the freezer until you are ready to serve them.PREPARING THE VINAIGRETTE1. Finely dice the mango and set it aside.2. Squeeze the lime.3. Grate the lime peel.SERVING1. Place the prawn carpaccio in the centre of a large serving plate.2. Then place the diced mango over it.3. Pour a little olive oil and lime juice over the top. Finally sprinkle the grated lime peel on.

1
0
Categoría

Kitchen

Turkey rolls with egg yolk threads

A traditional Christmas appetiser, chicken rolls with egg yolk threads. We tell you how to prepare them. It’s really easy! Are you game?

2
1
Categoría

Kitchen

Ham and fig jam parcels

For 4 servings:• 150 g of thinlysliced cured Iberian ham• Slicedgoats cheese or cream cheese with mixed herbs• Fig jamPREPARATION1. Mix the cheese of your choice with the fig jam and roll it into balls.2. Wrap the ham around the balls to make small round parcels.

1
0
Categoría

Kitchen

Orange and cod salad

For 4 servings:• 4 oranges• 4 slices of dried cod• 1 tender scallion onion (large)• Black olives to taste• Extra virgin olive oilPREPARATIONPREPARING THE ORANGEPeel the orange.This means removing the peel and the skin from the segments.1. First cut off the ends of the orange to make it more stable.2. Remove the peel from top to bottom, there should be no pith left behind.3. Using a small, sharp knife, cut away the fine skin covering the segments.4. Place in the fridge.PREPARING THE REST OF THE INGREDIENTS1. Slice the tender onion into strips and leave it to soak in a little sugar to get rid of the sharpness. Set it aside.2. Tear the cod into strips. Desalting it is not necessary. Set it aside.SERVING1. Drain and dry the sliced onion.2. Arrange the orange segments, sliced onion, dried cod and black olives on the plate.3. Pour a little olive oil over it.

1
0
Categoría

Kitchen

How to accompany a cheese platter

¿No sabes con qué acompañar una tabla de quesos? Te damos ideas para que prepares un aperitivo delicioso. ¡Sorprende a tus invitados!

1
0
Categoría

Kitchen

Endives with guacamole and anchovies

Endivias con guacamole y anchoas

0
1
Categoría

Kitchen

Pumpkin cream shot

Pumpkin cream shot

0
0
Categoría

Kitchen

Salmon tartlets

Salmon tartlets

0
0
Categoría

Kitchen

Stuffed shiitake mushrooms

Stuffed shiitake mushrooms

0
0
Categoría

Kitchen

Fuet tartar

Receta de tartar de fuet

0
0