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poussin WITH RAISINS AND PINE NUTS

INGREDIENTS:

- 3 poussin

- 1 teaspoon flour

- Sal

-

ground pepper

- 1 head of garlic

- 1 cup brandy

- 1 branch of thyme

- 1 bay leaf

-

Raisins - 2 Apples

- Pine

- quail eggs (cooked)

- 1 glass of water

- Olive oil

PREPARATION:

Season the poussin and fill with one of the starting blocks into pieces, a pair of boiled quail eggs and a few raisins. Close the bum of poussin with a toothpick to enclose the filling.

Heat oil in a pan and fry the poussin on both sides. Remove and set aside. In the same oil add the whole garlic and brown. Also add the sprig of thyme and bay leaf

Once browned add the garlic brandy and let the alcohol evaporate. Add poultry, flour, a handful of raisins and pine nuts, the other apple cut into pieces, a glass of water and a little salt, lower the heat to low and simmer 30 minutes.

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SIRLOIN A GREEN PEPPER (THERMOMIX)

INGREDIENTS:

- 1 sirloin pork or beef

- Oil

- Sal

GREEN PEPPER SAUCE A

- 50 Gr green pepper

- 150 Gr blanched lemon mushrooms (I've since canned sliced \u200b\u200bmushrooms)

- 1 medium onion

- 1 leek (white part only)

- 1 clove garlic

- 300 gr of cream to cook

- 1 teaspoon Bovril (beef broth concentrate) or beef broth

- 2 tablespoons butter

- 1 tablespoon olive oil

PREPARATION:

Cut tenderloin into medallions , put a little salt and a pan with a little oil fry a little. Reserve.

For the sauce. Pour into the glass all ingredients except green peppers, Bovril or broth and cream. Chop 6 seconds at speed 3 1 / 2.

following program 7 minutes, temperature 100 º, speed 4. Then add the cream, Bovril or broth and a tablespoon of green peppercorns. Programme 8 minutes, temperature 100 º, speed 4. When finished, add the rest of pepper and program 3 minutes, temperature 90 degrees, speed 1, so as not to crush.

NOTE: If you find pieces of mushrooms in the sauce, make the sauce at speed 1 in

instead of 4. This sauce can be served with steak, steak, fish, etc.

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mince pies

INGREDIENTS:

- 1 / 2 kG. of ground beef

- 1 onion

- 2 Garlic

- Sal

- ground pepper

- Olive oil

- 6 tbsp tomato sauce

- 2 packages of mashed potatoes

- Sliced \u200b\u200bCheese

- Grated cheese

PREPARATION WITH STEP BY STEP

In a pan with some olive oil fry the chopped onion and garlic

Browse previously seasoned meat and brown until they take color

Add tomatoes, stir well and let cool

Make a package of mashed potatoes according to package directions

put in a springform pan as a base mashed potatoes
tautened

Add beef over mashed

Cover with cheese slices

Make another batch of mashed potatoes, spread it over the cheese and sprinkle with grated cheese

Turn the oven (below) 180 degrees and put the cake for 10 minutes to warm up and then turn the grill and grill.

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PORK TENDERLOIN MEDALLIONS THE ROUND

INGREDIENTS:

- 1 pork tenderloin
- Sal
-
ground pepper - 1 onion
- 1 splash of white wine
- 200 Ml.
cooking cream - 2 or 3 tablespoons mustard
- Olive oil

PREPARATION:

STEP BY STEP

Cut tenderloin into medallions and season arlos

Fry the medallions in a pan with a little olive oil. Remove and set aside.

dump the oil pan in a pan and fry the onion over low heat until pochadita. Add a splash of white wine and reduce. Add the cream, a little salt, and mustard (2 or 3 tablespoons, depending on individual taste). Incorporate the meat and let cook several minutes over low heat until sauce thickens.

Serve with baked potatoes

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FILLING MUSTARD SAUCE LANGUAGE

INGREDIENTS:

FOR THE FILLING OF ROUND

- Round 1 kilo of beef and a half

- 2 eggs cooked

- 1 bell pepper

- 8 olives pitted

- 1 slice of ham

- A handful of pine nuts

- A black peppercorns

- Sal

- 1 Redecilla

FOR SALSA

- 1

Tomato - 1 Onion

- 3 garlic cloves

- A handful of blanched almonds

- A handful of nuts

- A handful of pine nuts

- Sal

- Saffron

- 1 bay leaf

- 1 / 2 teaspoon paprika

- Olive oil

- Water

PREPARATION WITH STEP BY STEP

By buying the round we will tell the carnage that we make a hole in the center. We put salt on the meat. Chop ingredients filling and patience as we are introducing through the hole of the round.

Once completed we put the network so that when we cook the meat is brown and we were not there. With the tip of a knife make a few holes in the meat and introduce the peppercorns.

Put oil in a pan and let the round browning. When brown take it out and put it in the pressure cooker.

In the same oil fry the almonds and hazelnuts. We take and fry the pine nuts

Here
fried almonds and hazelnuts

Here
fried pine nuts, which I reserve

then fry the onion, tomato and garlic. When we put the well-poached half teaspoon of paprika.

then went through the blender nuts (except pine nuts) and the sauce.

Pour the sauce over mashed round saffron, bay leaf, the splash of brandy, salt and half covered by water

Cover the pressure cooker for half an hour. Uncover and cook for another half hour without cover. Here we add the reserved pine nuts.

Cut into slices and ready to eat

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NUT SAUCE BEEF TENDERLOIN WELLINGTON

INGREDIENTS:

- 1 Beef tongue

- 2 onions

- 2 Leeks

- 2 carrots

- 1 Tomato

- 1 glass of white wine

- 1 tablespoon flour

- Olive oil

- 1 / 2 liter of cooking broth of language

- Black pepper

- Sal

PREPARATION:

We wash the tongue thoroughly with water, season and cook in pressure cooker and cover with water, a carrot, a leek and onion open in half for 20 minutes.

After this time we took her out of the cooking water and removed the hot skin.

to reintroduce the language and bare in the pot and besides the vegetables had already pour the wine and cook with the recipient semitapado until the league is tender.

Once tender allow to cool his tongue into the pot but with the fire off.

then chop sliced \u200b\u200bonion, carrot, leek and tomato and fry it all with olive oil. When the vegetables are soft add a tablespoon of flour and a pint of cooking broth. We went through the food mill and put a pinch of salt.

tongue cut into slices and serve topped with the sauce.

I've served with a baked potato with spices.