Samuel

“Smoked” ring with Riesling aioli

“Smoked” ring with Riesling aioli

:: Ingredients ::

  • Smoked salmon
  • Smoked cod
  • Smoked sardine
  • Hard-boiled quail eggs
  • Lettuce mix
  • Sprouts
  • Vinegar onions
  • Pickled cucumbers
  • Capers
  • Baby radishes
  • Salmon roe
  • 2 tablespoons aioli or mayonnaise
  • 2 teaspoons Riesling bittersweet vinegar
  • Salt

:: Preparation ::

  1. On the bottom of a serving plate, arrange lettuce leaves in the shape of a ring.
  2. Add the smoked sardines, salmon and cod cut into slices.
  3. Add also the hard-boiled quail egg halves, the chopped pickled cucumbers, the baby radishes… and the rest of the ingredients you like.
  4. Mix together aioli (or mayonnaise) and Riesling bittersweet vinegar.
  5. Place in a pastry bag and decorate the ring with little dots.
  6. Set aside in the fridge until serving time.

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Steamed mussels with coloured bell pepper and Port wine vinaigrette

Steamed mussels with coloured bell pepper and Port wine vinaigrette

:: Ingredients ::

  • Mussels
  • ½ glass of white wine
  • 1 bay leaf
  • 3 coloured bell peppers
  • ½ onion
  • 2 tablespoons Port wine bittersweet vinegar
  • 4 tablespoons olive oil
  • Parsley
  • Garlic
  • Salt
  • Black pepper

:: Preparation ::

  1. Pour half a glass of water into a large saucepan and heat. Once it starts to boil, add a bay leaf and then the mussels. Add the white wine, a few black peppercorns and a pinch of salt.
  2. Cook for about 3 minutes until all the shells have opened, remove with a skimmer. Allow to cool and set aside on a plate.
  3. Remove mussels from shells. Clean and debeard the mussels, set aside.
  4. Scrub the shells with a brush, dry and set aside.
  5. Clean and cut the bell peppers and onion into very small cubes.
  6. Make the garlic and parsley sauce.
  7. Make the vinaigrette by mixing Port wine bittersweet vinegar, olive oil, black pepper and a pinch of salt.
  8. In a bowl, mix bell pepper and onion cubes with the sauce and the vinaigrette.
  9. Prepare the mussels by placing one by one inside of each shell, together with the bell pepper dressing.
  10. Set aside in the fridge until serving time.

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Pineapple with honey vinegar caramel and ice cream

Pineapple with honey vinegar caramel and ice cream

:: Ingredients ::

  • Pineapple
  • Olive oil
  • 50 g brown sugar
  • 2 tablespoons honey bittersweet vinegar
  • 1 teaspoon lime juice
  • Mint leaves
  • Nougat ice cream (vanilla, caramel…)
  • Lime
  • Walnuts

:: Preparation ::

  1. Peel and slice the pineapple, also removing the centre core.
  2. Brush the pineapple slices with a little olive oil and cook on grill or in a very hot pan.
  3. Make the caramel by mixing sugar, honey bittersweet vinegar and lime juice in a saucepan. Cook over low heat until desired golden brown colour is achieved.
  4. Serve the pineapple, garnished with a scoop of ice cream, and add the caramel on top.
  5. Decorate with mint leaves, walnuts and a wedge of lime.
  6. Serve immediately.

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Stuffed champignons with a touch of Pedro Ximénez

Stuffed champignons with a touch of Pedro Ximénez

:: Ingredients ::

Ingredients for 2 people:

  • 4 large champignons
  • 200 g fresh spinach
  • ½ red onion
  • 4 quail eggs
  • 3 tablespoons Pedro Ximénez vinegar
  • Extra virgin olive oil
  • 20 g raisins
  • 10 g pine nuts
  • 1 tablespoon sugar
  • Salt
  • Black pepper

:: Preparation ::

Pour a drizzle of olive oil and a tablespoon of sugar into a pan. Once the sugar is golden brown, add the chopped onion. Brown the onion and add the fresh spinach. Cook a few minutes and add the raisins, pine nuts and Pedro Ximénez vinegar. Stir and add a pinch of salt.

Rinse the champignons and cut off the bottom of the stalks. Place in a pan with a drizzle of olive oil and salt, cook covered. Once cooked, remove and fill with the stir-fried spinach.

Fry the quail eggs and place on the stuffed champignons before serving. Salt and pepper to taste and serve hot.

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La Garrotxa goat cheese and pumpkin tart

La Garrotxa goat cheese and pumpkin tart

:: Ingredients ::

6-8 servings
A 20 cm diameter mould

For the base:

  • 150 g wholemeal spelt flour
  • 45 g almond cream (beaten toasted almonds)
  • 6 dried apricots soaked in 40 ml hot water
  • 2 tablespoons EVOO (Extra Virgin Olive Oil)
  • Salt

For the filling:

  • 300 g roasted pumpkin (it can also be made with sweet potato or a mixture of both)
  • 200 g La Garrotxa goat cheese (you can replace it with another good melting cheese with a strong flavour of your choice)
  • 3 large tablespoons Badia Vinagres organic apple vinegar
  • 2 eggs
  • 3 tablespoons cornstarch
  • 2 tablespoons honey
  • A pinch of cinnamon
  • Salt

:: Preparation ::

Preheat the oven.
To begin with, prepare the base.
Place the dried apricots in a bowl with the water and heat.
Let stand for some minutes and then mix all the ingredients together until you have a smooth, workable dough.
If you have a food processor you can use the kneading function; if not, chop the dried apricots into small pieces by hand before mixing.
Roll the dough into a ball, place on baking paper and spread out using a rolling pin.
Once you have the dough rolled out, press the mould into the dough and trim any excess, leaving a 1-2 cm overhang.
(You can use the leftover dough to make a tartlet or a turnover).
Place the dough into the mould (either on the baking paper or not, grease slightly the mould with oil for easy demoulding).
Set aside and prepare the filling.

Dice the cheese, place in a saucepan and add vinegar.
Cook over low heat, stir constantly until the cheese is completely melted, forming a cream.
Mix the vinegar and cheese cream with the rest of the ingredients of the filling and beat until you have a smooth mixture (it will have a rather liquid consistency).
Pour the mixture on the base.
Bake at 180º for 40-45 minutes.
After this time, let stand for 15 minutes in the oven with the door slightly open, then remove and warm.
When it reaches room temperature, serve plain or decorate with seasonal vegetables or fruits (figs, grapes, persimmons, mushrooms…), nuts and/or seeds and serve.

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Yogurt with grapes in syrup (or infused Port wine bittersweet)

Yogurt with grapes in syrup (or infused Port wine bittersweet)

:: Ingredients ::

Ingredients for 2 people:

  • 2 Greek yogurts
  • 12 grapes
  • 150 cl Port wine bittersweet
  • 150 cl water
  • 150 g sugar
  • 1 cinnamon stick
  • 1 cardamom seed
  • 1 slice of fresh ginger

:: Preparation ::

Put the Port wine bittersweet, water, sugar and spices into a saucepan, bring to a boil and let reduce, over medium heat, for about 8-10 minutes. Leave to cool slightly.
Strain the syrup and pour over the grapes. Set aside.

In a serving glass, place stirred yogurt at the bottom and top it with grapes, pour a little syrup.
Decorate with some mint leaves.

NOTE: The syrup you get should not be dense.
** Marinated grapes in syrup will keep well for several days.
** The slice of ginger should not be too thick.
For celiacs: make sure all ingredients are gluten free.

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Pork jowl and leek pizza with a touch of Port wine bittersweet

Pork jowl and leek pizza with a touch of Port wine bittersweet

:: Ingredients ::

Ingredients for 4 people:

  • Pizza dough
  • 3 leeks
  • 16 thinly sliced pork jowl
  • 80 cl Port wine bittersweet
  • 4-5 tbsp tomato sauce
  • 2 mozzarella balls
  • 2 garlic cloves
  • Salt, extra virgin olive oil

:: Preparation ::

Fry the thinly sliced pork jowl, rind trimmed off, in a pan without oil until golden brown. Set aside.
In the rendered fat, soften the leeks, cleaned and sliced, with a little salt for about 5 minutes, until they are soft.
Pour the bittersweet into the pan until it boils. Remove from the heat and leave to cool slightly.

Roll out the pizza dough, spread the tomato sauce over the surface and top with sliced mozzarella, thinly sliced garlic and the leek in sauce.

Bake in a preheated oven at 200˚C for about 10-12 minutes.
Arrange thinly sliced pork jowl on top and bake again for a couple of minutes.

NOTE: With the oven turned up and down.
** Cooking time is approximate; keep checking until the dough is cooked.
** tbsp = tablespoon

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Duck breast with honey sauce and Port wine bittersweet

Duck breast with honey sauce and Port wine bittersweet

:: Ingredients ::

Ingredients for 2 people:

:: Preparation ::

Score the fat side on the breast in a diamond pattern.
Season both sides with salt and pepper.

Place fat-side down in a pan, without oil, over a medium heat. Cook for about 7 minutes until golden.
Turn over and cover, and cook over a high heat for 2-3 minutes.
Remove from the heat, let stand for 2-3 minutes, remove from the pan. Set aside.

Discard a little more than half of the rendered breast fat, add Port wine bittersweet and honey and let reduce a little.

Thinly slice the breast and top with the sauce. Garnish with mashed potatoes.

NOTE: Breast cooking time depends on how well-done you like it; the time given is to be cooked with a pink center.
** If you prefer your meat more cooked, increase the time by 4 minutes.
** Anyway, once thinly sliced, if you prefer it more cooked, cook in a hot griddle pan until done to your liking.
** tbsp = tablespoon
For celiacs: make sure all ingredients are gluten free.

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Veggie pasta (or gnocchi) with Port wine bittersweet

Veggie pasta (or gnocchi) with Port wine bittersweet

:: Ingredients ::

Ingredients for 4 people:

  • 300 g pasta or gnocchi
  • 2 Figueres purple onions
  • 1 bunch of green asparagus
  • 200 g pumpkin
  • 5 tbsp Port wine bittersweet
  • 2 garlic cloves
  • Parsley, salt, black pepper
  • Extra virgin olive oil

:: Preparation ::

Cook the pasta or the gnocchi according to packet instructions. Set aside.

In a wide pan with a little oil, soften the julienne onion, seasoning with a little salt.
Add the sliced green asparagus. Cook about 7-8 minutes.

Add the pumpkin cut into bite-size pieces which has already been cooked for about 5 minutes in the microwave at full power, with a little oil. de aceite. Salt and pepper to taste.

Cook everything for about 5 more minutes. Set aside.

Stir-fry the sliced garlic in this wide pan, with a few drops of oil. Add the reserved pasta and the vegetables, and mix well everything.

Pour the Port wine bittersweet, mix again, turn off the heat and sprinkle, if you like, with chopped parsley. Serve.

NOTE: To cook the gnocchi, bring plenty of water for the time indicated on the package. When the gnocchi floats to the top it’s ready, it is a short cooking time.
** Asparagus and pumpkin should not be overcooked, to preserve their contrasting textures.
** tbsp = tablespoon
For celiacs: make sure all ingredients are gluten free.

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Grilled squid with almond sauce and Port wine bittersweet

Grilled squid with almond sauce and Port wine bittersweet

:: Ingredients ::

Ingredients for 4 people:

  • Squid, 4 portion size or 8 medium size
  • 2 garlic cloves
  • Some parsley branches, salt
  • 5-6 almonds
  • 5 tbsp Port wine bittersweet
  • 100 cl extra virgin olive oil

:: Preparation ::

Chop garlic cloves, parsley leaves and almonds with a knife. Mix these ingredients with a little salt, Port wine bittersweet and oil.

Run the tip of your knife along one side of the squid in a diagonal criss-cross pattern.
Pat dry with paper towel.
Cook the squid on a hot griddle pan for a couple of minutes on each side.

Serve with the almond sauce on top.

NOTE: Chop parsley, garlic and almonds ideally with a knife. In a mortar, it will turn into a paste and this is not what is intended.
** Almonds, ideally peeled, either raw or toasted. It can also be made with chopped almond grains, available in the market.
** Squid cooking time depends on the size, but it should not be overcooked since it will become tough and rubbery.
** tbsp = tablespoon
For celiacs: make sure all ingredients are gluten free.

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