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Main courses

Thanksgiving menu: turkey’s stuffing

26 November 2014

Stuffing for the turkey, done separately! (If we cook it separately,  turkey will be juicier and sauce will be cleaner)  INGREDIENTS 4 or 5 rennet apples, peeled, cored and diced in cubes 1 stick of celery 1 handful of walnuts 1 handful of dried cranberries Extra Virgin Olive Oil Castillo de Canena Family Reserve Arbequino  PREPARATION Sauté the apples and the celery in Castillo de... Read more

Thanksgiving menu: the turkey!

26 November 2014

INGREDIENTS 1 turkey of 5 Kgs 2 liters of chicken stock 1 liter of white wine 20 cloves Ground cinnamon Small french onions Extra Virgin Olive Oil Castillo de Canena Family Reserve Picual Salt PREPARATION Clean the turkey and spread with Castillo de Canena Family Reserve Picual. Bake in the oven at 180 degrees during approximately 2.5 to 3 hours, depending on if you like pretty much done... Read more

Halloween Menu: Salmon garnished with baby potatoes and sweet potatoes

29 October 2014

Ingredients 8 Cleaned loins of Norwegian salmon 4 chopped leeks Zest of 2 limes Juice of 1 lime 1 bottle of soy sauce, low in salt Castillo de Canena Family Reserve Picual Garnish of baby potatoes and sweet potatoes slightly smoked Castillo de Canena Oak Smoked Arbequino olive oil 2/3 baby potatoes per person 2 large sweet potatoes (as it is sweet, it can provide an interesting contrast to... Read more

Beef Tenderloin with cover of olives and cookie tapenade

26 September 2014

INGREDIENTS 1kg beef sirloin or 800gr tenderloin ½ package of kadaif Cover of olives: 16 teaspoons breadcrumbs 2 tsp chopped parsley 2 tsp dijon mustard, reduced with mayonnaise 120 ml Family Reserve Picual EVOO 60g black olives from Aragon 40 g of almond powder Chopped rosemary Coarse salt 2 tsp bread crumbs Puree of olives 50 ml Family Reserve Picual EVOO 12 gr honey 2... Read more

Prawns ceviche with 4 greens & Early Royal EVOO

03 September 2014

PRAWNS CEVICHE & 4 GREENS: LIMA, MINT, GREEN APPLE & EARLY ROYAL Ingredients 4 limes 300 g fresh prawns 2 green apples with skin Fresh mint Chives Early Royal EVOO Castillo de Canena Preparation Peel the prawns and remove the black thorn in the back. Let prawns marinate in the juice of 3 limes during an hour and a half in the fridge, covered. Chop the apples with the skin, the... Read more