Recetas archivo - Page 14 of 24 - Castillo de Canena

Mini corn on the cob with butter and extra virgin olive oil

Christmas Menu: Mini cobs with extra virgin olive oil - Reserva Familiar Picual.

We butter the corn on the cob and either put it on the grill or in a skillet.
We pass them a little until they are golden brown and take them out.
To finish, place them on a plate, add a little salt and dress them with our Extra Virgin Olive Oil - Reserva Familiar Picual.

Christmas Menu: Cream of pumpkin cream with cinnamon and Arbequino olive oil with oak smoke.

Wash the pumpkin, remove the skin and cut it into pieces of the same size.
Remove any remaining seeds and place the pumpkin in a large pot.
Cover with cold water and add plenty of salt. Leave to cook for half an hour.
We will know it is ready when it can be easily pricked with a fork. Take it out and let it drain.
We make a cream with the pumpkin.
Add the olive oil Castillo de Canena Arbequino al Humo de Roble, salt, cinnamon and a splash of milk (if it is not already too liquid).
Mix well and garnish with the toasted seeds.

Christmas Menu: Brussels sprouts with extra virgin olive oil - Reserva Familiar Picual.

Sauté the cabbages in a pan with a little brown sugar, to offset their bitterness.
Use AOVE Castillo de Canena Reserva Familiar Picual to prevent the vegetables from sticking to the pan and cook them until they are tender (stick a knife in one of them to check that they are soft).
When sautéing, sprinkle up to 1 cup brown sugar per pound of Brussels sprouts over the tops.
Remove the sprouts from the heat when the sugar has caramelized.

Christmas Menu: Mushroom and leek tart with extra virgin olive oil - Reserva Familiar Picual.

Roll out the sheet of puff pastry and line a round tart tin previously greased with Castillo de Canena Reserva Familiar Picual extra virgin olive oil.
Prick the bottom several times with a fork and cover it inside with aluminium foil, pressing the walls well so that they do not fall down when cooking.
Bake the cake in a medium oven, previously heated, for 10 minutes, remove the aluminium foil and bake it for 5 more minutes.
Clean the leeks, cut them into rounds and sauté them in a little extra virgin olive oil Castillo de Canena Reserva Familiar Picual, over a low heat.
Add the cleaned and chopped mushrooms and cook until the liquid they give off has been absorbed.
Mix the beaten eggs with the cream, the cheese, a tablespoon of oil and the mushroom mixture and season with salt and pepper.
Bake the cake in a medium oven for about 45 minutes.
A suggestion: Serve with a green salad dressed with Castillo de Canena Reserva Familiar Picual extra virgin olive oil, Pedro Ximenez vinegar, grated ginger and small seedless raisins.

Thanksgiving menu: corn and green beans with extra virgin olive oil.

Boil the cobs and beans separately until done.
Remove and place the cobs in a bowl with the melted butter.
On the other hand, place the beans in another container sprinkled with AOVE Castillo de Canena Reserva Familiar Picual and salt.