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Main courses

Refreshing recipes for the summer!

20 June 2017

Have you seen what we have prepared with our extra virgin olive oils for this summer? Here we share different recipes with ice cream and even a gazpacho that promise to refresh your palate during the hot days that are coming! Appetizers   Burrata with tomato, pesto ice-cream and our Picual EVOO   Foie ice cream, duck ham & Family Reserve Arbequina... Read more

St. Patrick’s recipe: Steak with Béarnaise Sauce

14 March 2017

What better way to celebrate Saint Patrick's Day than with a good sirloin accompanied with a delicious bearnaise sauce made with our smoked oil. Ingredients: • 1 steak per person • 2-3 tbsp of Castillo de Canena oak smoked oil • 1 tbsp of 1 nely chopped onion • 2 tbsp of cold water • 1 tbsp of parsley • 4 egg yolks • 1 tsp of corn 5 flour • 75 g. of butter • 75 g. of... Read more

Valentine’s Day Menu: Noodles thailand salad

13 February 2017

Ingredients: Rice noodles Red onion Coriander Cooked shrimp Chive Chicken Breast in dice Lime Soy sauce Red Chili (optional) Family Reserve Picual Castillo de Canena EVOO Preparation: Cook the rice noodles and reserve. In a wok, pour some Family Reserve Picual extra virgin olive oil. Then add the chicken cubes, onion, cilantro and chive (already chopped). Add the... Read more

Mexican Recipe: Meat Sauté

08 February 2017

Ingredients: Brisket Alpha potatoes Carrot Coriander Purple Onion Maggi sauce English sauce Salt and pepper Family Reserve Picual EVOO Preparation: 1. Cook and shred the meat. 2. Cut the potatoes and carrots into small cubes. 3. Rinse and reserve. 4. Combine the meat with the vegetable. 5. Add coriander and chopped onion. 6. Finally season with extra virgin olive oil Family... Read more

Cod loins with nuts & marinated vegetables garnish

13 December 2016

COD LOIN WITH A NUTS COVERAGE INGREDIENTS Salted cod loins, almonds, chopped nuts, an onion, parsley, cream, Castillo de Canena Arbequina & Co 04 PREPARATION Flour the cod loins and fry them in extra virgin olive oil. Remove the cod loins once fried. In the same pan, sauté the nuts and almonds. Cover them with cream and a good trickle of extra virgin olive oil Castillo de... Read more

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