Recetas archivo - Castillo de Canena

Smoky Ribs with Charred Apples, Fennel and Cherries

Notes

Smoky Ribs with Charred Apples, Fennel and Cherries

This recipe is an excellent meal option for that lovely time between summer and fall. Tender and perfectly seasoned pork spare ribs are joined by a trio of well-paired produce (apples, fennel, and cherries). This collection of ingredients brings together this harmonious combination of flavors; savory, sweet, and smoky. The smoky element is provided, not via smoker, but by the use of Castillo de Canena Smoked Olive Oil. The remarkable taste of this smoked olive oil is derived from a meticulous process using fresh arbequina olive oil that is cold-infused with smoke from a special blend of organic noble wood chippings including oak, beech and birch. This subtly smoky infusion of flavour is well-matched with the brown sugar and paprika-based rib rub, the sweet-tart cherries, crisp apples, and aromatic fennel.

Serves 4

Ingredients:

2 tablespoons (24g) dark brown sugar

2 teaspoons (20g) sea salt

2 teaspoons (4g) paprika

1 teaspoon (1g) garlic powder

1 teaspoon (1g) onion powder

1 teaspoon (2g) ground cumin

1 teaspoon (2g) chilli powder

½ teaspoon (1g) cracked black pepper

3 pounds (1.4kg) pork spare ribs

2 tablespoons (30ml) white wine vinegar

2 tablespoons (30ml) Castillo de Canena Smoked Olive Oil

2 each (400g) apples, sliced

½ each (200g) bulb fennel, thickly sliced

16 each (180g) fresh cherries

Fresh rosemary and thyme, for garnish

Instructions

Preheat one side of a gas grill to medium heat or prep charcoals on a charcoal grill (once the coals are hot, push them over to one side of the grill), maintaining a grill temperature at around 350°F.
Place brown sugar, salt, paprika, garlic powder, onion powder, cumin, chilli powder, and black pepper in a medium bowl, and stir to combine.
Remove 1 tablespoon (25g) of the spice mix and place it into another bowl. Add the vinegar and olive oil to the bowl and whisk to combine. Set aside to steep, at room temperature, while the ribs cook.
Place the ribs on a large sheet of aluminium foil and coat with the dry rub mix.
Loosely wrap the ribs in the foil and place them on the side of the grill away from the direct heat. Cook for 1 ½ hours, undisturbed, or until the meat is fork tender (checking at the 1-hour point to see your progress).
Remove the ribs from the grill, transfer to a large platter, and brush with the seasoned olive oil and vinegar mixture. Place the apple, fennel, and cherries on another platter and drizzle with the remaining olive oil and vinegar mixture.
Place the ribs, apple, fennel, and cherries directly over the heat source (the ‘hot’ side), and grill for 10 minutes or until lightly charred.
Remove everything from the grill, cut the ribs into individual portions, and divide between plates. Garnish with fresh rosemary and thyme before serving.

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Grilled Stone Fruits and Ice Cream with Amontillado

Notes

Grilled Stone Fruits and Ice Cream with Amontillado

This simple, grilled, seasonal dessert recipe brings together the ripe, fresh flavor of stone fruits (peaches, plums, and apricots) with the rich, nutty, and aromatic flavors of Castillo de Canena sherry-cask aged extra virgin olive oil. This fruity, herbal EVOO is aged in oak barrels that previously held Amontillado sherry. The result is a beautiful infusion of bright, fruity olive oil with notes of vanilla and toasty oak. To highlight those vanilla and baking spice elements, we seasoned the grilled fruits with cinnamon, nutmeg, and cardamom, and served them with hearty scoops of vanilla ice cream. A delightful, sweet, summer treat, perfect for casual after dinner desserts or for entertaining.

Serves 4

Ingredients:

2 each (225g) fresh peaches, quartered

2 each (120g) fresh plums, quartered

3-4 each (120g) fresh apricots or pluots, quartered

2 tablespoons (30ml) Castillo de Canena Amontillado Olive Oil, plus extra for drizzling

2 tablespoons (30ml) honey

½ teaspoon (1g) ground cinnamon

¼ teaspoon (.5g) ground nutmeg

¼ teaspoon (.5g) ground cardamom

Pinch of sea salt

2 cups (450g) vanilla ice cream

½ cup (55g) granola

2 tablespoons (25g) candied ginger, chopped

4-6 fresh mint sprigs

Instructions

Preheat a grill or grill pan over medium heat.
While the grill is preheating, drizzle the peaches, plums, and apricots with olive oil and honey. Season the fruit with cinnamon, nutmeg, cardamom, and salt, gently toss to coat.
Once hot, place the seasoned fruit on the grill, and cook for 2-3 minutes, flipping occasionally, until lightly charred and tender.
Remove the fruit from the grill and divide between bowls. Top the grilled fruit with scoops of ice cream and sprinkle with granola and candied ginger.
Garnish with fresh mint sprigs before serving. Drizzle the dish with additional olive oil if desired.

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BBQ Corn Potato Skewer

Notes

BBQ Corn and Potato Skewers

This simple combination of skewered grilled vegetables is loaded with exceptional flavour and is an excellent side dish for your next BBQ or outdoor gathering. We seasoned the baby potatoes, corn, bell peppers, and shallots with a savoury seasoning blend, loaded with aromatic and flavorful garlic, paprika, and cumin. Our secret ingredient (and the success behind this very tasty recipe) is Castillo de Canena Harissa Olive Oil. This fragrant and vibrantly red-hued olive oil combines Castillo de Canena EVOO with hot chilli peppers, garlic, coriander, and caraway. This stunning oil infuses each bite with balanced heat and sensational taste.

Serves 4-6

Ingredients:

1 ½ pounds (680g) baby potatoes

4 ears (800g) fresh corn, shucked and sliced into thick coins

1 each (180g) red bell pepper, large dice

1 each (180g) green bell pepper, large dice

1 each (180g) orange bell pepper, large dice

1 each (180g) yellow bell pepper, large dice

3-4 each (150g) shallots, peeled and quartered

2 tablespoons (30ml) Castillo de Canena Harissa Olive Oil, plus extra for drizzling

1 teaspoon (10g) sea salt

1 teaspoon (1g) ground cumin

1 teaspoon (2g) paprika

1 teaspoon (1g) garlic powder

½ teaspoon (1g) cracked black pepper

Fresh chives and cilantro, for garnish

Instructions

Place baby potatoes in a large pot and cover with water. Bring to a boil over high heat and cook for 10 minutes or until partially cooked. Drain and rinse under cold water.
Preheat a grill or grill pan over medium-high heat.
Thread potatoes, corn, bell peppers, and shallots onto skewers and place on a large platter or baking sheet.
Drizzle the skewers with olive oil and season with salt, cumin, paprika, garlic powder, and black pepper. Using your hands, gently rub the mixture into the skewers to thoroughly season.
Add the skewers once the grill is hot, and cook for 15-20 minutes or until tender and lightly charred.
Remove from the grill and serve, garnishing with fresh herbs. Drizzle with additional olive oil if desired.

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Duck breast Sous Vide by Hendrik Löffler

Espectacular falso tartar de ternera por el chef David Szigo

Ingredients

Ingredientes falso tartar de ternera

120 g carne picada
5 g alcaparras picadas
20 g mostaza
10 g pimienta crema balsámica oscura
sal, azúcar, cebollino al gusto
aceite de oliva virgen extra Reserva familiar Arbequina Castillo de Canena

Ingredientes Cebollino

100 g cebollino
50 g aceite de colza

Ingredientes Cebolla hervida

100 g azúcar
50 g vinagre balsámico
5 bulbos chalote
horas de laurel

Ingredientes Yema de huevo en escabeche

1 huevo
100 g sal

Ingredientes semillas de mostaza

20 g semillas de mostaza
100 g caldo
hojas de laurel, bayas de enebro, pimienta de jamaica al gusto

Ingredientes Cumble de pan de masa madre

100 g pan de masa madre

Ingredientes helado de cebolla

100 g cebolla
50 g leche
50 g nata
20 g yema de huevo
sal, vinagre al gusto

Instructions

Preparación falso tartar de ternera

Mezclar carne con azúcar y sal
Revolver con aceite Castillo de Canena
Añadir resto de ingredientes y remover

Preparación Aceite de cebollino

Calentar con aceite en Thermomix a 100ªC 10 min
Colar y decantar

Preparación Cebolla hervida

Hervir acuzar con vinagre balsámico
Antes de caramelizar, añadir cebolla cortada en juliana
Cocinar

Preparación Huevo en escabeche

Separar los huevos
Remojar yemas en sal durante 2 días
Lavar y secan en el excalibur 2 días

Preparación Semillas de mostaza

Hervir semillas
Llevar a ebullición con el caldo y especias
Dejar marinar 2 días

Preparación Cumble de pan de masa madre

Cortar en trozos pequeños
Toscar en el horno
Dejar enfirar
Picar con cuchillo

Preparacion Helado de cebolla

Picar cebolla y sofreir hasta que dore
Hacerla puré
Hacer una mezcla de helado con leche, nata y yema de huevo
Mezclar helado con la cebolla y sazonar con sal y vinagre
Reposar antes de servirlo

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Norwegian herring with Christmas spices

Christmas Menu: Norwegian herring with Christmas spices and Extra Virgin Olive Oil - Reserva Familiar Arbequino.

Ingredients

8 fillets of salted Norwegian herring already washed in water
3 dl liquid cream
Grated horseradish to taste
Lemon juice half a lemon
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1 tsp mixed Christmas spices
2 hard boiled eggs
5 cornichons small slightly sweet pickled gherkins
Chives
Dill
Extra virgin olive oil - Reserva Familiar Arbequino Castillo de Canena
1 teaspoon of allspice in grains
1 teaspoon whole cloves
1 teaspoon star anise
1 teaspoon black peppercorns

Instructions

Whip the cream with a whisk, after having kept it in the freezer for half an hour until it whips well.
Grate the horseradish and marinate it in the lemon juice and two tablespoons of Castillo de Canena Reserva Familiar Arbequino for a few minutes before mixing it with the cream.
Lightly brown the Christmas spices in a frying pan and crush them in a mortar or grind them with a pestle and pestle until they are a powder. Mix these spices with the sugar and mustard and add to the sauce.
Dice the hard-boiled eggs and cornichons and mix them with the chives and chopped dill.
Remove the bones from the herring fillets and slice them thinly. Dip the fillets in the sauce and keep them cold before serving.

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