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Recetas de comida

Thanksgiving Turkey Stuffing

Thanksgiving Menu: Turkey stuffing made separately.

Ingredients
  

  • 4-5 reinette apples peeled, de-seeded and cut into cubes
  • 1 stick celery
  • 1 handful nuts
  • 1 handful blueberries dry
  • Extra virgin olive oil - Castillo de Canena Reserva Familiar Arbequino

Instructions
 

  • Sauté the apples and celery in AOVE Castillo de Canena Reserva Familiar Arbequino until tender.
  • At the last moment, add the walnuts and cranberries to the mixture.
  • Once off the heat, add a generous drizzle of Castillo de Canena Reserva Familiar Arbequino olive oil,
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Baked goose

receta de ganso al horno con AOVE
Baked goose recipe with extra virgin olive oil - Reserva Familiar Castillo de Canena Arbequino.

Ingredients
  

  • 1 goose about 3 kg
  • 1 onion fine mince
  • 2 green apples peeled and chopped
  • 1 mug sultanas soaked in brandy
  • 1 mug shelled pistachios and cashew nuts
  • 3 mugs bread cut into squares
  • 2 teaspoons lemon peel
  • 1 whole branch celery squared
  • 2 glasses brandy
  • 1 brick chicken broth
  • Extra Virgin Olive Oil - Castillo de Canena Reserva Familiar Arbequino
  • Salt
  • Pepper

Instructions
 

  • Remove any remaining fat from the goose; with a fine needle, pierce the breast part of the goose several times. Set aside.
  • Heat the extra virgin olive oil Castillo de Canena Reserva Familiar Arbequino and brown the onion, add and sauté the celery; put it in a separate bowl with the apple, sultanas, bread, grated cashew nuts and pistachios; mix well with a dash of Reserva Familiar Arbequino.
  • Fill the cavity of the goose with this mixture loosely and close it with a skewer; tie the legs together.
  • Coat the goose on all sides with a tablespoon of flour and place it on the oven rack with the tray underneath; bake at 200ºC for 15 minutes.
  • Take it out of the oven, degrease the tray and prick the skin of the goose to release the fat; cover it with aluminium foil and put it back in the oven at 180ºC for 2 hours, basting it from time to time with its own juices.
  • Remove foil and bake 15 minutes, until goose is well browned.
  • Remove from oven and let stand 15 minutes before carving; keep warm.
  • Drain fat from pan minus 2 tablespoons; place over stove top, pour in additional flour and stir to loosen any residue; cook over medium heat until well browned, being careful not to let it burn.
  • Gradually pour in the wine with the stock, raise the heat and cook until the sauce boils and thickens, stirring constantly.
  • Serve with juices, roasted potatoes and creamed onions.
  • While the goose is roasting, baste it often with its own fat, which will melt and help the skin crisp up.
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Christmas Menu: Beef tartare with extra virgin olive oil

receta de tartar de buey
Christmas menu: beef tartare recipe with extra virgin olive oil - Reserva Familiar Castillo de Canena Picual.

Ingredients
  

  • 600 g beef sirloin steak
  • 1 tablespoon chive dessert freshly chopped
  • 1 tablespoon chopped parsley
  • 1 level scoop sweet gherkins bites
  • Chopped hard-boiled egg
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard coffee
  • 1 tablespoon Colman's Mustard Coffee powdered
  • Pepper
  • Salt
  • Extra virgin olive oil - Castillo de Canena Picual Family Reserve
  • Tabasco
  • Perrin's Sauce

Instructions
 

  • First, moisten a large knife with which we will chop the sirloin meat by hand, until the whole piece is finely and homogeneously chopped.
  • Next, in a bowl, add the following ingredients in this order: salt, pepper, a few drops of Tabasco, a few more drops of Perrin's sauce, the three mustards and two spoonfuls of extra virgin olive oil Castillo de Canena Reserva Familiar Picual.
  • Add the mince, the sweet gherkins, the hard-boiled egg, the parsley and the onion. Carefully put all this together in the bowl and, without waiting, add the minced meat.
  • Then stir the whole mixture vigorously, making sure that the sauce is perfectly combined with the meat, so that it is juicy.
  • Toast thin slices of baguette or white bread (which we will cut into small squares).
  • We will assemble the canapés with the tartar. We can accompany with good white wine Godello type very cold.
  • Finish, if desired, topping with a little French grain mustard.
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Christmas Goose with apples, hazelnuts and extra virgin olive oil

receta de ganso de Navidad con manzanas, avellanas y AOVE
Christmas goose recipe with apples, hazelnuts and extra virgin olive oil - Reserva Familiar Picual.

Ingredients
  

  • 1 goose 3 kg
  • 3 apples washed and quartered (we recommend Granny Smith)
  • 150 g prunes
  • 1 onion peeled, cut into quarters
  • 150 g peeled hazelnuts optional
  • Thyme
  • Rosemary
  • Salt
  • Pepper
  • Water
  • 2 sheets laurel
  • 2 tablespoons flour
  • Extra virgin olive oil - Castillo de Canena Picual Family Reserve
  • 1 cup brandy
  • Poultry stock

Instructions
 

  • Preheat the oven to 180ºC.
  • Cut the apples and onion. Remove the pits from the prunes. Chop the hazelnuts and put them together with the prunes, onion and apples.
  • Mix everything with 2 spoons of AOVE Castillo de Canena Reserva Familiar Picual. Fill the hollow of the goose with this mixture. We also put some sprigs of thyme and rosemary.
  • Put one and a half glasses of chicken stock, half a glass of brandy and the parsley leaf on the baking tray. Place the goose on top, breast side down. Season with salt and pepper and prick the goose several times with a fork (this helps the fat to escape).
  • Place in the oven. Roast for an hour and a half and then take out, turn over, drizzle with the broth from the baking tray, and roast for another hour and a half. When the goose is done, take it out and put it in another dish to rest.
  • Remove 2 large spoonfuls of the goose fat that has fallen into the tray and put it in a pan with 2 spoonfuls of flour. We make a paste without lumps.
  • We add poultry broth, plus broth from the tray (but without fat) that has the juice of the goose. Stir all the time. You can add to the sauce a little sweet wine or port, season with salt and pepper and add thyme or rosemary to taste.
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Valentine’s Day menu. lamb chops with mint sauce

receta de chuletillas de cordero con salsa de menta y patatas al horno con Romero
Valentine's Day Menu: Lamb Chops with Mint Sauce and Rosemary Baked Potatoes

Ingredients
  

  • 3-4 lamb chops per person
  • bunch mint
  • Champagne wine fresh
  • EVOO Castillo de Canena Reserva Familiar Arbequnino - EVOO Castillo de Canena Reserva Familiar Picual
  • Potatoes of excellent quality (if they are new, even better)
  • Rosemary fresh

Instructions
 

  • Wash, peel the potatoes and cut them into slices.
  • Bake in the oven with Castillo de Canena Reserva Familiar Picual extra virgin olive oil, rosemary leaves and a pinch of salt for approximately 20 minutes.
  • We wait until the potatoes are ready to prepare the rest of the dish.
  • While the chops are sautéing, we prepare the sauce with chopped mint, Champagne vinegar and Castillo de Canena Reserva Familiar Arbequino.
  • Serve the sautéed chops drizzled with the mint sauce and the hot potatoes on the side.
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