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Main courses

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

Thanksgiving menu by Castillo de Canena

26 November 2014

What Thanksgiving means? In Europe, the end of the harvest was always celebrated for two reasons: to thank the goodness of the land because it provided sustenance for the rest of the year but also to celebrate the joy after a well done job with the family, neighbors and friends. This tradition went to America with the Europeans. Today, this event is directly related to EE. UU. and Canada because... Read more

Thanksgiving menu: Cranberry sauce

26 November 2014

INGREDIENTS 1 jar of blueberry jam juice of 2 oranges 1 teaspoon of orange zest 1 teaspoon of lime zest 1 teaspoon grated ginger 1 handful of fresh blueberries 2 tablespoons of Extra Virgin Olive OIl Castillo de Canena Family Reserve Arbequino PREPARATION Mix all ingredients and place in the fire. Keep stirring in order to mix everything well. Serve with the turkey very... Read more

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


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