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Main courses

A quick and healthy spring menu

01 April 2015

We present a QUICK and HEALTHY menu for the holidays, intending to stay in the kitchen the shortest time possible ;) You will see that this time we have not include any dessert, because Easter it’s time to taste the typical dessert of your country and your region, enjoy them! Appetizer: Canapés of white bean cream with mint, grated parmesan and Family Reserve Arbequina Starter: Salad of... Read more

Valentine’s Day Menu: Lamb chops with mint sauce and baked potatoes with rosemary

11 February 2015

  Ingredients 3 or 4 lamb chops per person aprox Fresh mint Champagne vinegar Castillo de Canena Family Reserve Arbequnino EVOO Castillo de Canena Family Reserve Picual EVOO Potatoes of excellent quality Fresh rosemary Preparation Wash, peel and cut potatoes into slices. Bake them with extra virgin olive oil Castillo de Canena Family Reserve Picual, rosemary leaf and a pinch of salt, for... Read more

Valentine’s Day Menu: Salmon tacos & oriental sauce

11 February 2015

Ingredients 5 salmon tacos per person toasted sesame Castillo de Canena Family Reserve Picual EVOO Soy sauce Sesame oil A bunch of asparagus Maldon salt Preparation For the sauce: mix the same quantity of extra virgin olive oil Castillo de Canena Family Reserve Picual, sesame oil and soy sauce. Skip salmon tacos in the pan with few drops of oil. Still hot, cover with toasted sesame. Serve... Read more

Roasted chicken with apples and First Day of Harvest Picual

28 January 2015

INGREDIENTS: (for four people): 1 big chicken 1 kilo of pippin apples 1 kilo of fuji apples Picual EVOO First Day of Harvest fresh pink pepper coarse salt potatoes 1 lemon PREPARATION: Wash the apples, cut into eighths, remove their hearts and dip with lemon juice. The chicken: 1. Clean the chicken inside and out. 2. Prepare a mixture of salt and the fresh pink pepper,... Read more

Christmas Menu: Christmas goose with our Family Reserve Picual EVOO

16 December 2014

Main dish from Germany Ingredients 1 Goose (3 kgs) 3 apples clean and cutted to 4 (We suggest using Granny Smith) 150grames of raisin plums 1 peeled onion, cutted to 4. 150 grames of hazelnuts peeled Thyme and rosemary Salt and pepper Water 2 leaves of laurel 2 spoonfuls of flour EVOO Castillo de Canena Family Reserve Picual 1 cup of Brandy Bird soup Preparation Preheat the oven to... Read more


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