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Piquillo Peppers Stuffed with Salt Cod Brandade

This makes a wonderful starter for special occasions. What You'll Need Cost: €2.20 per person Prep time: 40 minutes + 40 for the brandade Ingredients for 4 people 2 jars of good-quality piquillo peppers. 300g salt cod brandade. flour. 1 clove of garlic. parsley. 1 egg. breadcrumbs. 200ml heavy cream. olive oil. for the brandade 250g desalted salt cod loin. 250g potatoes. 225ml milk. 100ml olive oil. 1 clove of garlic. salt. Preparation for the brandade Put the potatoes in a pot with cold salted water. Bring them to a boil and cook for about 30 minutes—check that they're tender all the way through. Peel them while still warm and pass them through a potato ricer. Set aside. Meanwhile, place the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes. Take the pieces out of the water and flake them, removing any skin and bones if there are a...

Marinated Pork Ribs


Rib meat is probably the tastiest cut of pork you can find. There are so many ways to prepare it, but today we're roasting it in the oven and serving it with a stuffed potato on the side.




Ingredients

for 4 people
  • 4 pork ribs.
  • 3 tablespoons of ketchup.
  • 1 tablespoon of mustard.
  • 1 teaspoon of honey.
  • 50cc of olive oil.
  • lots of black pepper.
  • 150gr of pineapple (canned without added sugar).
  • 1 teaspoon of soy sauce.
  • salt.

for the side dish

  • 2 large potatoes.
  • 1 bunch of asparagus.
  • 200gr of mushrooms.
  • 1 clove of garlic.
  • salt.
  • olive oil.


Preparation

To make the marinade for the meat, blend 150gr of drained pineapple cut into small pieces and mix it with the rest of the ingredients.
Rub this paste all over the ribs, coating both sides well.
Pop them in the fridge for at least two hours to let those flavors really soak in.
Place the clean, unpeeled potatoes in a pot covered with cold salted water and cook until they're tender all the way through. Test with a toothpick to be sure.
Peel them, cut in half lengthwise, and scoop out some of the flesh from the center.
Boil the asparagus, then let them cool and chop into pieces.
Fry the mushrooms, quartered, along with the chopped garlic. Add a pinch of salt, and once they're cooked through, toss in the asparagus and the scooped-out potato pieces.
Fry everything together for another two minutes, then set aside.
After the ribs have had their time in the fridge, preheat the oven to 190°C.
Place the ribs with all their marinade in a baking pan and slide it into the oven. Leave the pan uncovered, and every so often, baste the meat with the sauce from the pan.
Roast for about 30 to 35 minutes, until the meat is nicely browned and cooked through.
Stuff the potato halves with the filling you prepared.
Serve the plates with the freshly roasted ribs and the stuffed potato alongside.


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