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Christmas recipes: Cava Sirloin & baked potatoes with herbs & Arbequina EVOO

For the main course we suggest this original recipe of Sirloin & baked potatoes with herbs and nuts made with Family Reserve Arbequina extra virgin olive oil.

Ingredients Navidad_Christmas_Noel_receta_recipe_family_reserve_arbequina_-Picual_Castillo_de_Canena

1 pork sirloin
1 bottle of cava
potatoes
Family Reserve Arbequina EVOO
45g mixed nuts (almonds, walnuts, hazelnuts, ..)
45g dried shiitake mushrooms
1 head of garlic
A bottle of white wine
Vegetable broth
Bread crumbs

Preparation

Fry the sirloin in extra virgin olive oil until they have a firm crust but tender inside.

In a pan, brown the sliced onion and add the carrots.  Place the sirloin, onions, carrots and cava in a pot. Boil until sirloin is tender.

Boil the sauce until reduced. Still hot, mix with the blender and mix with two tablespoons of honey. Emulsify with a thread of Castillo de Canena Family Reserve Arbequina EVOO, until creamy.

Meanwhile, peel and cut the potatoes into slices.

Chop the herbs. Place the potatoes in a baking tray with herbs. Water  them with Castillo de Canena Family Reserve Picual EVOO. Bake until tender.

On the other hand, put the nuts in a skillet with Reserva Familiar Picual EVOO for a few seconds.

Serve the sirloin with some potatoes.

December 2015

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