SEA BASS WITH FENNEL

Ingredients: 2 sea bass 1 fennel bulb 1 onion 1 lemon 100 ml (1/2 cup) cooking cream ½ coffee spoon grated fresh ginger  0,1 gram saffron  ½ coffee spoon ground black pepper 1 coffee spoon grated nutmegs  1 coffee spoon grated lemon zest 1 coffee spoon ground rosemary Salt 6-7 tablespoon olive oil  1 table…

PULPO A LA GALLEGA (PULPO A FEİRA)

INGREDIENTS: 1/2 octopus of 750 grams (Fresh or frozen) 1 onion 2-3 cloves  2 bay leaves 3 potatoes Smoked paprika Olive oil Maldon Sea Salt flakes INSTRUCTIONS: If you will cook fresh octopus for the recipe, first freeze it. (this process is for having a soft texture) The night before cooking it , remove the…

SALMON WITH ALMOND SAUCE

INGREDIENTS Almond Sauce 125 gr raw almond (crushed ) 1 onion 1 clove of garlic 100 ml white wine 300 ml chicken broth 1 coffee spoon corn starch Salt Black pepper Olive oil Baked Salmon: 500 gr salmon fillet 1 clove garlic A pinch of parsley Salt Black pepper Olive oil Flaked almonds for garnishing…

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…

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…