We are fortunate to have the fusion of innovative and traditional food. And it is that, no matter how much we invent, lifelong recipes also continue to play an essential role in our kitchen. Here we leave you a selection of dishes worthy of being “grandmother’s kitchen”.
600 grams of chicken, an onion, two peeled and crushed tomatoes, a red and a green pepper, two cloves of garlic, 100ml of white wine, salt, black pepper and bay leaves.
We start by seasoning the chicken pieces. When we have them ready, we heat a little olive oil in a pan and brown them. Then we remove and reserve them.
In a saucepan we put the onion and the minced garlic cloves over a low heat with a drizzle of oil. While they are beginning to be made, we chop the peppers after removing the seeds and add them to the mixture.
Next, we add the fried tomato, salt, pepper and the bay leaves. We continue cooking over medium heat for 15 or 20 minutes until our sauce is well done.
Finally we add the chicken and the wine to the casserole. After a couple of minutes, cover for 15 or 20 minutes until the meat has been cooked inside and the sauce is thicker.
Rabbit with garlic
450 grams of rabbit, 5 cloves of garlic, 200ml of white wine, 200ml of meat broth, the juice of a medium lemon, 10 grams of wheat flour, black pepper, olive oil and salt.
Peel the five garlic cloves and put them in a saucepan with a little olive oil to brown over medium heat. We cut the rabbit meat into pieces, eliminating the remains of skin and fat. We salt and pepper them and go through flour.
We pass the pieces through the oil of the casserole to fry them well. It takes about 20 minutes to brown them all. It is important to turn them over several times so that they are done the same on all sides.
Once this is done, we add the juice of a lemon, the wine and the broth and we raise the heat to reduce the sauce. Holding the saucepan with both hands, stir in a circular way so that all the sauce binds well.
6 clean pig’s trotters, 2 medium onions, 1 red pepper, 7 cloves of garlic, 200 ml of wine, 2 tablespoons of white wine vinegar, olive oil, salt, pepper, bay leaf, sweet paprika, 2 cloves and nutmeg .
Chop the garlic, onion and red pepper. We fry it with the bay leaf over medium heat and add the paprika. While it does a few more minutes, we are cutting each hand into four portions and we add them to the sauce.
Then we raise the heat and add the vinegar, wine and spices. With all the mixture prepared, our dish should cook for about 50 minutes over medium heat. Care must be taken when handling the little hands so as not to break them.
The dish is ready when the meat is dislodged from the bone.
1 kilo and a half of steak, 7 carrots, 1 large onion, 4 cloves of garlic, 200ml of white wine, water, dried thyme, salt and pepper and olive oil.
Cut the meat into small cubes, removing the remains of fat. Heat a pot with a little olive oil and brown the meat for a few minutes. Then we add the carrots and onion cut into thin slices. Stir for about 15 minutes and add the garlic, thyme, and salt and pepper.
We add the wine and, after the alcohol evaporates, we cover our stew with water and cover it for 60 minutes. After this time we continue cooking for 45 more minutes without the lid of the pot.
This stew is very versatile and accepts many more ingredients, such as peas or potatoes.
Turkey stew with potatoes
500 gr of turkey, 1 medium onion, 1 clove of garlic, 1 apple, 2 carrots, 2 potatoes, 100 ml of white wine, 500 ml of water, 1 branch of fresh rosemary, salt, pepper and olive oil.
Chop the onion and garlic clove and fry in olive oil. Add the carrots cut into slices and continue to fry. Meanwhile, we cut the turkey into small cubes. We salt and pepper it and add to the mixture.
Add the white wine and turn up the heat so that the alcohol evaporates. Add the apple and the potatoes, also cut into small cubes, and pour in the water.
When our stew is boiling, add the rosemary branch and leave it over medium heat for about 20 minutes. We rectify salt and pepper to taste and serve.
Baked leg of lamb
A leg of lamb, 2 potatoes, 3 cloves of garlic, 1 onion, 1 lemon, 4 bay leaves, 1 splash of brandy or cognac, salt, black pepper and olive oil.
We preheat the oven to 180º with force up and down and with air. We cut the onion into julienne strips and peel the potatoes and cut them into slices. We place them at the base of a large bowl with a base of olive oil. Salt and pepper and add lemon. We crush the garlic and place it on top and, finally, we add the brandy or cognac.
Place the leg of lamb, season it, add a drizzle of olive oil and bake for 20 minutes on each side.
Iberian pork in almond sauce
A piece of Iberian pork prey, a cup of almonds, 1 leek, an onion, 5 cloves of garlic, 1 glass of white wine, 2 bay leaves, flour, flat pepper, salt and EVOO
Cut the piece of prey into not very thick slices, season and batter in flour. In a frying pan we heat olive oil and we pass the meat back and forth. We booked.
We chop the garlic cloves, the onion and the leek. When it is fried in a pan, add a little flour and stir until it turns golden brown and takes on flavor. We add the sauce to the almonds and crush it.
In a casserole, add this mixture to the meat, a little water, the bay leaves and the white wine. Cook over medium heat for 20 or 30 minutes adding a little milk to taste. We check the touch of salt and pepper.