FLOWERS OF ARTICHOKE (FLORES DE ALCACHOFA)

Despite the fact that the “Flores de Alcachofa” (Flowers of Artichoke), that is especially made with artichokes of Tudela, is the signature dish of the autonomous community of Navarra; it is quite popular in many fine-dining restaurants in Madrid as well.  Ingredients 4 artichokes   Thyme 1 head of garlic  10 black peppercorns Olive oil Maldon…

RABO DE TORO (OXTAIL)

Ingredients:  1,5 kg oxtail 1 cayenne chilli pepper  200 g medium mirepoix(*)
(onion-carrot-celery) 2 garlic cloves  250 ml Jerez wine or Port wine 500 ml red wine
 1-2 of sage-thyme-bay leaves 750 ml veal stock  Blackpepper Salt Olive oil Potato rosti:  3 potatoes (for frying)
 Dried or fresh rosemary Olive oil Salt Oxtail:  -Clean the excess fat…

MOLE VERDE (MEXICAN GREEN TOMATOES SAUCE)

“Mole Verde” is a Mexican sauce that accompanies grilled meat/seafood, beans and rice. In the original Mexican recipe includes a herb that is called “Epazote”. However, unfortunately it is impossible to find this herb in anywhere else than Mexico. Ingredients 1,5 kg tomatillos -husk tomatoes (If you cannot find husk tomatoes, you substitute it with…

ROASTED LAMB SHOULDER WITH GINGER GRAVY

Ingredients:  Lamb: 1 shoulder of lamb  1⁄2 head of garlic 1,5 cups white wine
 1,5 cups water  Salt & Black pepper  1 bouquet of herbs (laurel, thyme, sage) 1 onion in mirepoix
 1 coffee spoon grated fresh ginger 750 ml chicken stock  Potatoes:  500 g. frying potatoes  Olive oil Prepare the shoulder of lamb by…

ROMESCO SAUCE

Romesco sauce is a speciality of Catalan cuisine. (More specifically it is from Tarragona) It is usually served as a dipping sauce with fish or grilled vegetables. Romesco sauce or a very similar version of it called “Salbitxasa” accompany “calçots” (a special kind of barbecued fresh leek(springonion like vegetable that is eaten in January and…

COCA MALLORQUINA WITH RED BELL PEPPER

Coca is a type of pizza which one of the most important elements of the Balearic cuisine (especially Mallorcan cuisine) There are various types of Coca depending on whether iti is with or without yeast; depending on the topping. (Trempo, Amb Pinxes etc.) Ingredients Dough: -2 cups of flour (250 gr) -1 cup of water…

RIOJA STYLE LAMB STEW

The recipe of today is from La Rioja which is famous for its renowned local wine industry. The “Rioja wine” produced from the grapes of the vineyards of the Ebro Valley has a Designation of Order (denominación de origen calificada) as well. La Rioja region has a strong culinary culture, too. The Rioja style lamb…

PATATAS A LA IMPORTANCIA

This is a typical dish of the Autonomous Community of Castilla y Leon; however it is a quite popular in the family cuisines of Madrid as well. It can be served as an appetizer or a garniture with meat.  Ingredients: – 4 potatoes – 2 eggs – 50 gr of flour (glutenfree) – 40 gr…

ZUCCHINI TAGLIETELLE WITH PESTO SAUCE

Today, I have been to Makro Cash&Carry Market (Disneyland of aspiring cooks) and I found a great deal and bought 1 kilo of pine nuts for an incredible price. To celebrate this great deal and to make use of the basil from my flowerpot farm at home; I decided to prepare pesto sauce. I am…