Cider white Seabream

Ingredients:

• 1 Whie Seabream of approx.
• 1 onion.
• 1 cup of Cider.
• 2 cloves of garlic.
• Tomato sauce.
• 1 kg de potatoes.
• Flour.
• Parsley, oil and salt.

Cooking:

Prepare a stock with the white seabream’s head. Cut up the white seabream in slices and put some flour on one side. Fry them in a casserole; add minced onion and garlic and leave it fry well. Cover it with the glass of cider and a bit of the stock we’ve already prepared. Add then the potatoes in not very thin slices after browning them in very hot oil. Cook everything for about 20 minutes, moving the casserole from time to time. After this time, remove it form the fire and add some parsley and some breadcrumbs and grill it in the oven for 5 minutes. Some cooks usually add some tomato sauce to calour it and to add some body to the sauce.

Practical advises: the dish can be garnisehd with a few clams, big prawns, nécoras... to be cooked with the rest of the stew. The prawn stock, the one we can make with the gambones heads and shells or the one we can obtain by crushing one or two boiled nécoras will be added to the white seabream’s sauce.

Wild boar small Potatoes

Ingredients:

• 1 kilo of Wild boar.
• 1 cup of white wine.
• Onion.
• Sweet gree pepper.
• 3 cloves of garlic.
• A Bit of parsley.
• Thyme..
• Nutmeg.
• Laurel.
• Half a spoon of paprika.
• Small Potatoes.

Seasoning:

• 1 onion.
• 1 carrot.
• 2 cloves of garlic.
• A cap of Vinegar.
• 3 pepper.
• Laurel.

Cooking:

Put the meat in pieces in a porcelain or clay recipient and add the seasoning ingredients, with minced onion. Leave it in a cool place for two days turning it over from time to time.

After these two days, remove the meat pieces and brown them in a casserole. Add the onion, laurel and 1 clove of garlic and some crushed parsley with a bit of thyme, nutmeg and some water. Add some pepper and brown everything a bit more and cover the casserole and then cook it for about  45 minutes.

Add the potates, minced sweet green pepper and the rest of the seasonsing. Brown it for a few minutes and cover with water. Add salt, if necessary and leave it cooking on a low flame till it is ready.

Serve very hot.

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Wookcock

Ingredients:

• 6 woodcocks.
• 2 onions.
• Parsley.
• Salfron.
• Oil.
• Salt.

Cooking:

After cleaning and season the birds, brown them in a casserole with a bit of oil and with the giblets. Add  minced onion, parsley and some saffron. Cook it on a low flame. In the middle of the cooking, add some cold water sothat they get more tender.

Fabada

Ingredients:

• 1 kg of beans.
• 3 blood sawsages.
• 3 sausage seasoned with red pepper.
• 200 grs of bacon.
• Ear of pig´s tail.
• Salt.

Cooking:

The beans have to be put soaked the night before. Put the meat in a casserole and the beans over it. Cover with cold water and leave it cook, skimming it when necessary until it boils; then put it on a low flame moving the casserole from time to time and adding cold water if necessary. The boiling must be regular and homogeneous and it’s advisable shake slightly the casserole so that the beans don’t stick to the pan. Before serving, check salt.

Practical advises:

Typical “fabada” is made with pork, however, it can be perfectly made with other ingredients what offers a wide range of dishes like: beans with hare, with partridge, with wild boar, with hen, with hen, with spider crab, with sea urchin, and so on...

Stuffed Onions

Ingredients:

• 12 mediun size onions (to be stuffed).
• 1 big onion (for the sauce).
• 250-300 grs minced meat (veal and pork).
• 2 sweet peppers.
• 1 boiled egg.
• Tomato sauce.
• 1 cup of white wine.
• Flour.
• Parsleyl.
• Garlic and oil.

Cooking:

Put the meat in a frying pan and brown it slightly; add 2 spoonfuls of tomato sauce, 1 minced sweet pepper and 1 boiled egg, also minced). Mix it all weel and leave it in a casserole.

Remove the outer coating of the onions and empty them. Stuff the onions with the ready cook and put the onion covers on.

Prepare an onion sauce brwoning minced onion in a frying pan. Once it’s browned add the other sweet pepper, other 2 spoonfuls of tomato sauce, 1 clove of garlic crushed together with some parsley and add the glass of wine or cider. Sprinkle some flour till it boils and put it in a potato masher in order to get a purée and pour it on the onions. If the sauce is thick or it’s not enough, add some more wine or cider. Add salt, if necessary, and leave it all boiling for about 2 hours on a low flame. Be careful so that the onions don’t stick to the pan.

Kid with Potatoes

Ingredients:

• 1 kilo y 1/2 kid.
• 1/2 kilo potatoes.
• Onion.
• 150 grs. lard or oil.
• Parsley.
• Laurel.
• Thyme.
• Salt.
• Pepper.

Cooking:

Cut the meat in pieces and sauté it with lard or oil. Put the meat, alredy fried in a casserole. In the same oil, you fried the meat, brown a big onion, cut in pieces, and then add the potatoes. Add the meat and cover it with a good stock seasoned with salt and pepper and add parsley, laurel and thyme. Cook for about 1 hour till the meat gets tender.

Pitu de Caleya

Ingredientes:

• 1 poultry yard chicken.
• 2 onions.
• Green pepper.
• Red pepper.
• 1 carrot.
• Parsley.
• Cognac.
• Salt.

Cooking:

After cutting up the chichen, season it with salt and garlic; cover it with some cognac and leave it rest for 24 hours.

Brown the chicken in a frying pan with very hot oil. Put everything in a casserole with 2 minced onions, 2 half pepper, 1 carrot and some parsley. Add a glass of water and half a glass of cognac. Put it on a low flame till it’s tender.

Garnish:

Fry the potatoes (small and round ones) and cook them in a casserole with the chicken stock. When it’s well cooked, add the chicken.

Practical advises:

To prepare the stock we use the chicken giblets, cooked in 2 litres of water with half an onion, some raw parsley and raw saffron. When it’s cooked, strain it and serve it with pieces of fried bread.

Rice with milk

Ingredients:

• 1 small cup of rice.
• 2 small cup of sugar.
• 1 litre of milk.
• Raw cinnamon.
• Lemon rind.
• Butter.
• Salt.
• Anísette.

Cooking:

Hot half a litre of milk, add some tied up raw cinnamon, 1 lemon rind, a bit of salt and some butter.

Add the glass of rice and move till milk is consumed. Little by little, add the rest of the milk, always warm and always moving it. When it gets thick, add sugar and move till it gets thick again, then, remove from the fire. Add a spurt of anisette and move it. Put it on a serving dish and sprinkle with some sugar that afterwards has to be burnt with a heated crook.

Estimated cooking time: 1 ½ hours.

Fayueles

Ingredients:

• 200 grs flour.
• 3 eggs.
• 1 litre of milk.
• 2 table spoonfuls of sugar.
• Oil and salt.

Cooking:

Mix all the ingredients in a bowl: flour, eggs, milk, sugar and abit of salt and move all well (you can also use the mixer) till tere are no clots left. Let it settle for one hour or one and a half hour so that the cream gets thick. Pour a little bit of oil in an antiadherent frying pan; spread the oil all over the frying pan. When the oil is very hot, add one or two table spoonfuls of cream moving the frying pan so that the cream spread al over. Let it take for one side, then lift it up with a wooden fork to check whether it’s well done, turn it over in order to fry the other side. Do the same till the cream is finished.

Practical advises:

Once they are fried and sprinkle some sugar and pile them up in order to keep them warm whlie we prepare the rest of the cream.

Serve alone or with some cream, jam, chocolate ... (as you prefere).