Escalopines al Queso de Cabrales

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Escalopines al Queso de Cabrales
BEEF FILLETS WITH CABRALES CHEESE

Ingredients:

6 small, thin beef fillets
100 g (4 oz) Cabrales cheese, or any strong blue cheese
Single cream
Brandy
1 egg
Flour
Olive oil
Breadcrumbs
Salt

Preparation

For the sauce: melt two tablespoonfuls of butter and the cheese in a frying pan. Add a glass of single cream and a squirt of brandy. Reduce for three minutes. Blend in a food processor until the sauce is creamy.

Sprinkle the fillets with salt and roll in flour, dip in egg and coat in breadcrumbs. Fry in hot oil and place on a platter.

Serve with the sauce piping hot.


Flamenquines
ROLLED FRITTERS

Ingredients:

6 thin beef fillets
3 eggs
6 slices cured ham (jamón serrano)
36 pitted olives
1 onion
2 cloves garlic
Red bell pepper (pimiento morrón)
White wine
Olive oil
Salt

Stretch out the fillets and season lightly, bearing in mind that the ham will add salt. Beat the eggs with a pinch of salt and prepare a flat French omelette.

On each fillet place a slice of ham, a few strips of omelette and pepper and a few pieces of chopped olive. Roll up the fillets carefully, making sure that the other ingredients stay in place, and tie the rolls with string or fasten with toothpicks. Fry in hot oil and place in a cake tin.

Finely chop the onion and crush the garlic in a mortar; fry in the same oil as used for the rolls. Add a glass of white wine when the onion begins to brown. Bring to the boil, pour over the flamenquines and cook for an hour until the meat is tender (prick to test).

The sauce can be served as it is or strained through a colander.

Hígado Encebollado
LIVER IN ONIONS

Ingredients:

250 g (1½ lb) calf livers
2 onions
3 cloves garlic
Parsley
Bay leaf
Paprika
Olive oil
Salt

Remove and discard the film around the liver and cut into small pieces. Season with garlic crushed in a mortar.

Finely chop the onion and parsley and fry on a low heat with the garlic and a small bay leaf. When the onion is tender, season the liver with salt and add to the mixture, together with a tablespoon of paprika. Turn up the heat and fry for five more minutes.

Serve piping hot, with chips or white rice.


Lomo de Cerdo Mechado
PORK LOIN WITH BACON STRIPS

Ingredients:

750 g (1½ lb) pork loin (whole)
100 g (4 oz) bacon
2 cloves garlic
Pepper
Thyme
Olive oil
Salt

Crush the garlic in a mortar and smear over the meat. Leave to stand for at least one hour. Slice the bacon into strips 1 cm (½ inch) wide

Once the meat is ready use a cloth to wipe off the garlic. Insert the bacon lengthways into the meat, keeping the strips close together. Season with salt and thyme and place in an ovenproof dish.

Preheat the oven to a medium temperature. Pour a glass of very hot oil over the meat and place in the oven to roast for 30-40 minutes, turning occasionally to make sure it is brown all over. Pour a little water over the meat if necessary.

Serve hot in thin slices with the cooking juices spooned over, or cold with mayonnaise.


Lomo de Cerdo Relleno
STUFFED PORK LOIN

Ingredients:
750 g (1½ lb) pork loin (whole)
100 g (4 oz) minced beef
100 g (4 oz) minced pork
100 g (4 oz) chopped cured ham (jamón serrano)
50 g (2 oz) olives
50 g (2 oz) red bell pepper (pimiento morrón)
1 hardboiled egg
1 egg
Brandy
Thyme
Olive oil
Salt

Make two cuts lengthwise in the pork, without reaching the ends. Put it on one side.

Mix the mince and ham together. Finely chop the pepper, the olives and the hardboiled egg, and add to the meat.

In a bowl beat an egg and mix in all the ingredients, together with half a glass of brandy. Add salt, bearing in mind that the ham and olives are salty ingredients. Insert the filling in the cuts made in the meat and tie up with string (not too tightly, so the stuffing is not squeezed out). Sprinkle the meat with salt, drizzle with hot oil and place in a preheated oven at a medium temperature.

Roast for 40 minutes, basting the meat frequently with its own juices, or with a little water if it becomes too dry.

Leave to cool before untying the string.

Serve hot in thin slices with the cooking juices spooned over, or serve cold with mayonnaise.


Manitas de Cerdo Estofadas
STEWED PIG’S TROTTERS

Ingredients:

4 Pig’s Trotters
2 onions
1 clove garlic
Paprika
White wine
Black peppercorns
Bay leaf
Chilli pepper
Parsley
Olive oil
Salt

Use front trotters, as they have more meat. Most butchers sell them ready cleaned and split in two. Tie them with string so they keep their shape during cooking.

In a pan with plenty of salted water, cook the trotters together with a piece of onion, a clove of garlic, a bay leaf and a few peppercorns. Simmer on a low heat for 3 hours, then remove the trotters from the pan and put the stock to one side.

Finely chop an onion and gently sauté in a casserole dish with a little oil. Crush the garlic and parsley in a mortar, mix with half a glass of white wine, and add to the onion when it begins to brown. Add a teaspoonful of paprika and a bay leaf, and then add the trotters. Cover and cook for an hour, adding stock if the sauce becomes too dry. Add a chilli pepper for a spicier flavour.


Mollejas al Jerez
SWEETBREADS IN SHERRY

Ingredients:
500 g (1 lb) veal sweetbreads
1 onion
1 carrot
200 g (7 oz) mushrooms
1 clove garlic
Parsley
Dry sherry
White Pepper
Olive oil
Salt

Soak the sweetbreads in several changes of water to remove all the blood. Cook in plenty of salted water for 10 minutes. Remove from the pan, leave to cool and remove the skin and suet. Cut into even-sized pieces.

Finely chop the onion and carrot and sauté in hot oil. When they are brown, add the sweetbreads and fry for a few minutes. Clean and chop the mushrooms, crush the garlic and parsley in a mortar with a glass of sherry, and add to the pan. Season with salt and pepper and cook for 20 minutes. Add water if the sauce becomes too dry.

Serve hot.


Pastel de Carne
MEATLOAF

Ingredients:
250 g (8 oz) minced chicken
250 g (8 oz) minced pork
250 g (8 oz) minced pork
1 sachet cream of mushroom soup
150 g (5 oz) pitted olives
3 eggs
1 tin foie gras
Dry sherry
Pepper
Butter

Using a fork, mix the different mines with the chopped olives, the sachet of cream of mushroom, the beaten eggs, foie gras and a glass of sherry. Season with pepper. No salt is necessary, due to the packet soup mix.

Grease a sheet of tinfoil with butter and place the mixture on the foil in the form of a bow. Wrap this bow up in the foil to keep in all the juices.

Place in the oven at a medium-high temperature for 30 minutes.

Can be served cold with mayonnaise, or hot with mushrooms.

 

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