INGREDIENTS:
8 medallions of tenderloin medium 2 large onions 125 gr.
cream cheese 80 grs. yellow cheese of your choice
75 ml. milk Nutmeg Black pepper (to taste) PREPARATION: 1. In a very hot pan to sear the medallions put a little oil and butter.
2. When the medallions are about to move it out of the pan and add the julienned onion, reduce heat and let cook until caramelized. Season with salt and pepper.
3. Besides, is heating the milk, adding the grated yellow cheese of your choice. 4. Stir until all melted, add cream cheese, black pepper and nutmeg.
5. Finally, beat the mixture well until creamy smooth.
Serve your medallions with sauce and caramelized onions over
.
CHICKEN NUGGETS
INGREDIENTS:
200 cc. oil for frying 1 cube chicken 2 tbsp.
flour 2 tbsp.
butter 1 / 2 liter milk 500 grams . chicken
For breading:
150 grs. flour 2 eggs
250 grs.
bread crumbs PREPARATION:
1. In a skillet that grossly
put hot melt the butter and you'll add the flour, then cook for about 3 or 4 minutes until a light golden color, you're going to add milk to hair by hair form a very thick sauce, flavored with the ulna.
2. Besides you cook the chicken in salted water for about 20 minutes and crumble and add to sauce, and still cook until the dough pulls away from pan, let it cool and then you do the nuggets as croquettes, breaded passing the first in flour, egg and breadcrumbs, fry it up fry in abundant oil.
CHILI CON CARNE
INGREDIENTS:
2 tbsp. oil 2 medium white onions chopped 2 cloves garlic, chopped 1 red pepper
750 grs. ground beef
540 grs. of red beans (drained canned or cooked) 1 1 / 2 cup tomatoes crushed 1 1 / 4 cup hot beef broth 4 tbsp. tomato paste 1 pinch pepper 1 pinch of paprika Chiles
crushed to taste Salt and pepper 1 pinch of sugar
PREPARATION:
1. Heat oil in large deep skillet. Add onions, garlic and yellow pepper. Sauté for 7 to 8 minutes over medium heat.
2. Add a dash of meat, stir and season with all seasonings. Continues to mix well and cook for
5 to 6 minutes over medium heat.
3. Add the canned beans that have and cook for 4 to
5 minutes. 4. Add tomatoes and sugar, and saute for 2 to 3 minutes. 5. And to finish, add broth and tomato paste. Correct the seasoning and expected to boil.
6. Cover the pan and cook for 45 minutes.
Serve with fresh bread or nachos.
CHICKEN WITH BLACK PUDDING SAUCE
INGREDIENTS:
4 skinless chicken fillets, boneless
Sal
Pepper
Butter
Oil
2 black puddings
1 small onion, diced
1 cup chicken broth
PREPARATION:
Season chicken breasts on both sides and put them to cook in a hot pan with some butter and oil, try to get the chicken not sticking together or to cook them separately. Cook at least 4 minutes per side or until golden and firm.
In the same frying pan to saute the onions with a little butter and oil until well browned, open the sausage and remove the covering layer, put in blender along with sauteed onions and processing occasionally adding broth to make gravy. Heat in a saucepan until the desired temperature, dip the chicken with the sauce and accompanied with roasted ratatouille and fried arepitas.
FALSE ROAST
INGREDIENTS:
1 tenderloin weight 2kg salt Worcestershire sauce
rosemary oil
PREPARATION:
the meat is cleaned and seasoned with salt, Worcestershire sauce and rosemary. In a large enough pan on high heat Brown the roast beef on all sides and put in the oven 40 min. to 350 degrees. Is removed from the oven and let stand for 10 minutes before carving.
SOLOMOS WITH CHIMICHURRI
INGREDIENTS:
;
4 tenderloin steaks from Salt garlic powder 3 / 4 cups vegetable oil 3 tablespoons vinegar
1 / 2 chopped onion 2 tablespoons minced garlic 1 / 2 cup finely chopped parsley PREPARATION:
Season the steaks with salt and garlic powder, cook until desired doneness.
Apart mix remaining ingredients and let stand at least 1 hour, then added the sauce you get over the meat so that it absorbs the flavors.
CHICKEN pastiche
INGREDIENTS:
For chicken stew:
1 chicken cut in pieces grated 1 large onion 4 cloves garlic, crushed 1 teaspoon oregano
1 teaspoon salt 2 tablespoons oil
ripe tomato liquid without seeds and skin removed 2 1 / 2 cup water 1 / 2 cup wine. prepared 2 cups milk (1 / 2 liter) 1 package 250 grs. paste pastiche of 3 liters of water
1 tablespoon oil 1 cup grated Parmesan cheese
Butter
Flour
Salt Pepper
PREPARATION:
Place chicken in a pot of boiling water and salt, wait until it is thoroughly cooked and desméchelo well, place in a bowl and set aside. In a high-walled skillet add onion and garlic and saute a tablespoon of oil, then add the tomato liquid and season with salt and pepper, when the tomato starts to reduce add the wine and then add the shredded chicken, then place oregano and simmer until sauce thickens.
Apart make the bechamel in a pot where you first place the butter, wait melted and add flour, when made a kind of pasta slowly add milk and season with salt and pepper, cook until sauce thickens and ready.
In a large square pan previously greased baking, place the pulp pastiche previously cooked in boiling water and salt, place a layer of pasta on the bottom, then a layer of chicken stew bechamel sauce Finally, repeat the procedure until almost reaching the edge of the mold, ensuring that the last layer is the pasta, then the last layer of pasta sauce attach both more abundant bechamel and sprinkle with Parmesan cheese. Place in preheated oven at 350 º C and cook until broil pastiche.
leek PIE
This classic dish is made with puff pastry, but can be made with pasta
Brisse if desired.
INGREDIENTS:
10 tender leek
250 grams
smoked bacon
125 ml chicken stock 3 medium eggs beaten
100 cc. cream thick.
250 grams of frozen puff pastry
1 / 2 bay leaf
freshly ground black pepper
PREPARATION:
Clean the leek well, remove the green leaves and rough, but leave the light green and / or yellowish cut thinly sliced \u200b\u200band washed well in a colander so that there is no land.
Robbing the bacon rind (if any), cut into very small cubes and put
Calderito In a fire until they begin to give off some fat, add the leek and bay leaf, crumbled.
Season broth to taste and add the leek and bacon . cook it very slowly set about 20 minutes or until the leek are
tender, if there remain dry add a little broth and if you have and only a little water.
Expect cool slightly and add the beaten eggs, reserving 3 tablespoons. then incorporate the cream. Having oven to 200 º C. (High)
Line a pie pan 18 or 20 centimeters in diameter
with the pastry, which stretched gently until we can cover the
bottom of pan and side. Click the pastry with a fork bottom.
For not lift, I like to put the mold for about 10/12 minutes wrapped in a hot oven in order to do a little, to lift
not I have some beans that I use for For this purpose, in order to put weight on and not let the dough rise.
Pour into the prepared pan leek mixture and remaining ingredients to decorate the surface with strips of pastry making a diamond pattern or pictures painted with the egg that we booked, to polish, if
you add a teaspoon of sugar and two of milk have much more brightness.
Bake the dish in center of oven for 25 to 30 minutes.
overflow FISH WITH DILL
INGREDIENTS:
2 eggs 1 cup milk
2 cups corn flakes
500 grs.
fish fillets
For the sauce:
1 cup mayonnaise
½ small onion
1 bunch dill
PREPARATION:
Combine eggs and milk, beat well, season fillets and put them through all-purpose flour, then the egg mixture and then the Corn flake, fry until golden.
For the sauce combine all ingredients.
RICE WITH CHICKEN LIVERS
INGREDIENTS:
1 / 2 kilo of chicken livers, 1 / 2 liter of milk, 3 tablespoons butter 1 / 4 teaspoon black pepper, freshly ground, 1 teaspoon salt 1 bay leaf, 1 / 4 cup oil, 1 cup chopped onion, 3 cloves garlic, crushed, 1 / 3 cup red bell pepper , minced, 1 / 2 cup chopped tomatoes, skinned and seeded, 1 teaspoon Worcestershire sauce, 1 1 / 2 cup rice 2 cups chicken broth or beef, 1 / 2 teaspoon salt, 1 tablespoon chopped parsley, 3, / 4 cup of petit pois, optional.
PREPARATION:
1. The livers were cleaned and washed well. Cut into bits rather large and put in a container of milk, until preparation time. 2. In a pot put previously drained livers, butter, pepper, salt and bay leaf and cook about 12 to 15 minutes or until browned. Are set aside. 3. In another pot put the oil to heat. You add the onion and garlic and sauté until wilted
, about 4 minutes. You add the paprika, tomatoes and Worcestershire sauce and cook 5 to
about 7 minutes. Add the livers, cover and continue cooking 4 to
about 5 minutes. 4. Add the rice, well drained, after washing in a strainer under running water until it runs clear. Stir well. You add the broth and salt, if needed. It brings to a boil and cook about 5 minutes to dry, add the parsley, cover and put low heat. Cooking is about 20 to
25 minutes until dry rice is
Cooked, dry and loose. 5. Upon removal from the fire add the petitions-pois and stir well.
BBQ CHICKEN WINGS
INGREDIENTS:
20 chicken wings garlic powder salt
2
tablespoons minced garlic 2 tablespoons ginger striped 1 medium onion 2 cups tomato sauce ¼ cup vinegar ¼ cup soy sauce 1 cup
brown sugar PREPARATION:
Boil
wings seasoned with salt and garlic for about 30 minutes in boiling water, drain and leave to dry and separate bbq sauce is sautéing the onion and garlic and add remaining ingredients and letting it cook for about 30 minutes bathing wings with the sauce and put them on the grill or broil until brown.
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