OLD MUSTARD PICUAL SIRLOINS TO THE OLD WITH RED WINE ONION MARMALADE
4 small pork sirloins
Ingredients for marinating:
Whole grain old mustard
1 natural yoghurt
Soya sauce
2 chopped teeth of garlic
Recently ground black pepper
Ground nutmeg
Cummins
Picual Family Reserve - a large amount
Onion marmalade
1kg of very good onions
2 large spoons of Picual Family Reserve
180ml of vinegar; half Modena, half Sherry
250gr of sugar
½ litre of red wine
Place the sirloins in a container that will later serve for the oven. Mix the ingredients of the maceration and anoint the sirloins, let it rest for several hours.
Prepare the onion marmalade, cutting the onions into slices, braise with the oil on a slow fire on a thick steel pan until they soften. Add the sugar, the vinegars and the wine and let it cook for 2 hours.
Preheat the oven at 220ºC, bake for about 20 minutes in the same container and with the ingredients of the marinating.
Cut the meat into 1cm-thick slices and serve with the hot marmalade.
CHRISTMAS CAPON
1 capon
1 head of garlic
1 bouquet of parsley
4 reinette apples
100gr of prunes
4 or 5 onions
1 glass of fragrant Sherry wine
Hero chestnuts puree
A glass of Castillo de Canena oil
Make a mash with the chopped garlic, parsley and salt. Combine this with Castillo de Canena olive oil. Anoint the capon generously with the mash on the inside and on the outside. It may be necessary to use more garlic and parsley.
Cut the apple (with the peel on it) and the onions into rooms. Stuff the capon with the apple and onion without closing the back part of the bird.
Place the tray of the oven with the remaining onion and plums. Season it with pepper and throw in a large amount of oil.
Roast it in the oven at 200ºC for about 3 hours (30 minutes per each half-kilo), 30 minutes before the baking is over, add the wine.
Take out the capon and carve it, reserve the apple and plum stuffing. Grind the rest with the onion, add salt.
Heat the chestnut puree and thin it with the right milk.
Serve the dish accompanied with the chestnut puree, its own sauce and roasted apples.
CONFITED COD WITH SUN-DRIED TOMATO SAUCE
Ingredients for 6 people
6 loins of semidesalinated cod
½ litre of Castillo de Canena olive oil
100gr of sun-dried tomatoes
The juice the grated rind of 2 oranges
6 spoons of virgin olive oil
Salt and pepper
Garnish:
4 carrots
2 leeks
1 large bouquet of parsley
Soak the cod loins for 4-5 hours, changing the water twice or three times. Drain them well and dry them with kitchen paper.
Sun-dried tomato sauce:
Soak the sun-dried tomato sauce in lukewarm water for a few hours. Cook them in the microwave oven at maximum capacity for about 3 minutes. Drain them of water and grind them with the orange juice and the grated rind of the oranges. Emulsify with 6 spoonfuls of the olive oil with which we have preserved the cod.
Garnish:
Cut the carrots and the leek into julienne strips. Fry them in a wok pan al dente. Reserve, wash and dry the parsley. Fry it in abundant oil. Dry with absorbent paper
How to confit the cod:
Confiting is a technique that means cooking under an oil covering and at a very low temperature.
Drain and dry the desalinated cod loins. Mark the loins in an anti-adhesive pan with 1 spoonful of oil and on the side of the skin.
Heat the half-litre of virgin olive oil in a small deep ladle. Remove the oil from the fire and when it reaches a temperature of 65º, introduce the loins and confit them for about 4 or 5 minutes.
Take out the cod and maintain it covered so that it does not cool down. At 65º the oil does not burn, one can put one’s finger in it.
To serve:
Place the cod loins on a serving tray.
Put the garnish over each loin along with some fried parsley. Serve the sun-dried tomato sauce well in a bowl in the centre of the source, or under each loin.
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