2 pork tenderloins
1 red onion fresh thyme
sage 2 red peppers 300 gr. Pineapple two tablespoons of honey 2 tablespoons of vinegar
4 tablespoons of sugar a spoonful of cornmeal (cornstarch) olive oil salt and freshly ground black pepper.
We begin by peppering the sirloins. Now we will mark them in a very hot casserole with a few drops of olive oil. Once the sirloins are well browned on all sides, remove them from the pan and reserve them. In the same casserole where we have browned the tenderloins, add a little more olive oil and sautĂŠ the onion cut in julienne together with the aromatic herbs. Now add the pineapple cut into cubes and the red peppers, which we have roasted in the oven (at 180ÂşC) for 30 minutes. SautĂŠ the whole for a couple of minutes and add the vinegar, honey, sugar and corn flour diluted in cold water. Season and cook over low heat until the sauce thickens. If necessary, add a little water. The sirloins will finish cooking in the oven, always trying not to be too dry. Cut the sirloin into thick slices and serve with the sweet and sour sauce.
1 bag of large sheets of rice dough 100 gr. of carrot 100 gr. of bean sprouts 100 gr. cabbage 100 gr. of green beans 100 gr. of green pepper 1 onion and sunflower oil for frying.
We should not do too much vegetables, since we want them al dente. Once we have them in their point, we will let them cool. We have a spoonful of sautĂŠed on one of the rice leaves and roll up. After the first round, we will close the sides of the sheet to continue rolling until the end. The edge of the leaf with which we close the roll must be moistened so that it is well sealed and does not open during frying. Once rolled the rolls, fry them in a pan with plenty of very hot sunflower oil Once the rolls are well browned, drain and place on absorbent paper to remove excess oil.
8 wheat tortillas 300 gr. of chicken breast ½ red pepper
½ green pepper 2 tomatoes 1 onion 1 clove garlic 100 gr. of grated cheese
1 pinch of spicy paprika olive oil
pepper and salt.
Cut the onion and peppers into thin strips (julienne) and sauté them in a pan with a couple of tablespoons of oil and a pinch of salt. We also cut the chicken into strips, season and reserve. After 15 minutes, add the peeled tomatoes, without pips and finely chopped, to the refrito. We continue sautéing 10 more minutes. In another pan with oil put the peeled garlic and chicken strips and sauté until golden brown. Add the vegetables and the spicy paprika, sautéing a couple of minutes over low heat so that the paprika does not burn.
Remove from heat and add the grated cheese, which will melt with the heat of the rest of the food. Fill the tortillas with this mixture and fold them so that they do not come out. Place them in a baking tray and give them a heat stroke in the oven, preheated to 180 degrees, and with the grill on so they are lightly browned.
400 gr. of spaghetti 200 gr. of peeled prawns 200 gr. of cherry tomatoes 1 lemon 1/2 glass of white wine 2 cloves of garlic 1 cayenne 2 tablespoons of extra virgin olive oil black pepper Salt
This recipe with spaghetti is prepared in a short time. To start, we put water to heat in a pot. When it begins to boil, add the spaghetti and let cook until al dente. Meanwhile, we put the oil to heat in a pan. Peel and cut the garlic into slices and also chop the cayenne. We put these ingredients in the pan and sauté them until the garlic is golden brown. Next, add the prawns and sauté them. We put the wine and sauté until the alcohol evaporates. Finally, we add the tomatoes and sauté everything for a couple of minutes. We add salt and pepper to taste.
When the pasta is cooked, remove the pot from the heat and drain the spaghetti. We add them to the pan and mix well so that the pasta is impregnated with all the flavors. At the time of serving, add a few drops of lemon juice to each dish.
1 besugo de 1 kg.
3 limones 4 dientes de ajo
1 cucharada de vinagre 1 taza de aceite de oliva
1 nuez de mantequilla perejil
pimienta y sal.
We clean the sea bream and pepper it. We make some cuts in the trunk and we introduce to each one a slice of lemon. In a pan heat the oil until it is tempered and we toss the peeled and rolled garlic. Remove from heat and add the vinegar and the juice of two lemons. Cover the sea bream with this mixture and put it in the oven, preheated to 220 degrees and leave it until it is well roasted. Occasionally we sprinkle it with the juice that is released so it does not dry.
We remove it from the oven and put the butter on it, so that it melts. Decorate with a little parsley and a few more slices of lemon and serve.
8 fresh sardines
1 lemon 1 clove garlic
parsley 1 egg yolk
1 tablespoon flour olive oil
Salt
The first thing we have to do to prepare the breaded sardines is to clean the fish, removing the scales, the head and, if we want, also the central spine, being careful not to break them. We went through cold water to wash them well. Next, place in a deep dish the lemon juice with chopped garlic and parsley, a plate of salt and a drizzle of olive oil. Mix well and introduce the sardines to macerate for 15 or 20 minutes. The longer we leave the fish submerged in the mixture, the more flavor our battered sardines will have. Meanwhile, beat the egg yolk and add the tablespoon of flour, mixing well to get a paste with some consistency. Once the sardines have macerated in the lemon, we drain them, we pass them by mixing the egg and fry them in very hot olive oil. As they brown, we take them out and let them drain on absorbent paper, so they release the excess oil. This way we will have ready, in a short time, our rich sardines battered.