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Thanksgiving Menu: Saffron Turkey with Extra Virgin Olive Oil

Thanksgiving Recipe: Saffron Turkey with Extra Virgin Olive Oil - Reserva Familia Picual.

Reheat the oven to 180ºC.
Rehydrate the blackberries by putting them in water. At the same time, take a small amount of ice (a handful or so) and mix it with saffron and salt. Thanks to this the saffron gets a more vivid colour.
Cut the turkey breast into thin slices. Marinate in the saffron water for 10 minutes. Save the remaining water for later. Then brown the turkey in a frying pan.
Then, split the sugar canes in half, and top each with two blackberries, two dates and a slice of turkey. Cover with the other half of the cane and tie it with a string or baking twine so that it doesn't move. Place the sugar canes in the oven for about 20 minutes, being careful not to burn the turkey.
Meanwhile, chop the shallot and caramelize it in a pan with olive oil. Then add the saffron water, the water from rehydrating the blackberries, and the remaining finely chopped dates.
Let it cook for a few minutes and mix it all well until it becomes a smooth sauce.
Lastly, chop and sauté a selection of vegetables.

Classic carnitas with pico de gallo to which we add notes and aromas of smoke, caramel and toffee with smoked oil.

First we will prepare the ribs roasted in their own juice. To do this, we will put them in aluminum foil forming a papillote and we will put them in the oven for about an hour at 180-200º.
Once roasted, remove the meat from the ribs and set aside.
Cortaremos muy finito los tomates, la cebolla morada, la cebolla blanca, el chile verde, la cabeza de ajo y cilantro al gusto.Finely chop the tomatoes, red onion, white onion, green chile, head of garlic and cilantro to taste.
We will garnish with the surprising and original Arbequina smoked oil with oak smoke.
Serve the carnitas already assembled with the meat and the pico de gallo, finishing with a few drops of lime juice or else serve the already assembled carnitas with the meat and the pico de gallo, ending with a couple of Tropfen Limettensaft or Limettensaft.

Recipe for cooking beef tenderloin with olive topping and tapenade cracker.

1 veal tenderloin 800 g (or 1 kg sirloin)
1/2 kadaif package
16 teaspoons breadcrumb
2 teaspoons chopped parsley
2 teaspoons dijon mustard reduced with mayonnaise
120 ml Extra Virgin Olive Oil - Picual Family Reserve
60 g black olives Aragon
40 g almond powder
Chopped rosemary a pinch
Coarse salt
2 teaspoons breadcrumbs
50 ml Aceite de Oliva Virgen Extra Reserva Familiar PicualExtra Virgin Olive Oil Extra Virgin Olive Oil Picual Family Reserve
12 g honey
2 teaspoons cider vinegar
250 g black olive of Aragon
10 g capers
4 anchovies
Rosemary fresh
Thyme fresh
White pepper
Sauce
1 tablespoon flour
1 goblet brandy
1 glass meat stock

Cut the crumb into cubes, add the chopped olives, almond powder, parsley, rosemary, oil, mustard and brandy to form a paste.
How to make the tapenade: mix the EVOO, honey, thyme, oregano, pepper, vinegar and capers. Put on the heat until the vinegar evaporates. Remove and add the pitted olives and anchovies. Blend.
For the Kadaif nests: Fray the strands of angel hair and form circles. Place on a silicone tray, brush with a little EVOO and bake at 220º until golden brown, about 5 minutes.
If sirloin: season with salt and pepper. Brown it on the oven tray with a little oil on all sides. Put it in a preheated oven at 240º for 20 minutes.
Remove and set aside.
Put the same oven tray on the heat, add a spoonful of flour and spread it out, add 1 glass of brandy, reduce and add 1 glass of stock, cook for a few minutes. Strain.
IF LOIN. Cut the loin in 2 lengthwise. Sear in a non-stick frying pan on all sides for about 12 minutes. Remove.
Brush with egg white, put the coating on the meat (tenderloin or sirloin), sprinkle with breadcrumbs and gratinate for a few seconds.

Recipe for cooking beef tenderloin with olive topping and tapenade cracker.

1 veal tenderloin 800 g (or 1 kg sirloin)
1/2 kadaif package
16 teaspoons breadcrumb
2 teaspoons chopped parsley
2 teaspoons dijon mustard reduced with mayonnaise
120 ml Extra Virgin Olive Oil - Picual Family Reserve
60 g black olives Aragon
40 g almond powder
Chopped rosemary a pinch
Coarse salt
2 teaspoons breadcrumbs
50 ml Aceite de Oliva Virgen Extra Reserva Familiar PicualExtra Virgin Olive Oil Extra Virgin Olive Oil Picual Family Reserve
12 g honey
2 teaspoons cider vinegar
250 g black olive of Aragon
10 g capers
4 anchovies
Rosemary fresh
Thyme fresh
White pepper
Sauce
1 tablespoon flour
1 goblet brandy
1 glass meat stock

Cut the crumb into cubes, add the chopped olives, almond powder, parsley, rosemary, oil, mustard and brandy to form a paste.
How to make the tapenade: mix the EVOO, honey, thyme, oregano, pepper, vinegar and capers. Put on the heat until the vinegar evaporates. Remove and add the pitted olives and anchovies. Blend.
For the Kadaif nests: Fray the strands of angel hair and form circles. Place on a silicone tray, brush with a little EVOO and bake at 220º until golden brown, about 5 minutes.
If sirloin: season with salt and pepper. Brown it on the oven tray with a little oil on all sides. Put it in a preheated oven at 240º for 20 minutes.
Remove and set aside.
Put the same oven tray on the heat, add a spoonful of flour and spread it out, add 1 glass of brandy, reduce and add 1 glass of stock, cook for a few minutes. Strain.
IF LOIN. Cut the loin in 2 lengthwise. Sear in a non-stick frying pan on all sides for about 12 minutes. Remove.
Brush with egg white, put the coating on the meat (tenderloin or sirloin), sprinkle with breadcrumbs and gratinate for a few seconds.

Recipe for cooking a traditional Thanksgiving turkey.

Clean the turkey well and spread with Castillo de Canena Reserva Familiar Picual.
Put in the oven at 180º for approximately 2.5 or 3 hours, depending on whether you like it more or less done.
Prepare in a large jug the mixture of 1 litre of broth, ½ litre of wine, 10 cloves and 1 tablespoon of ground cinnamon.
After ten minutes in the oven, baste the turkey with half of the mixture from the jar. Prepare the other half of the liquid mixture and continue basting every 10 minutes, turning the turkey to brown on all sides.
Cook the onions until tender. Sauté with AOVE Castillo de Canena Reserva Familiar Picual.
Once the turkey is done, remove from the oven, let cool and carve. Garnish with the onions. Serve the sauce on the side.