Skip to main content

Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Seafood with Romesco Sauce


Don't miss out on this wonderful sauce — today we're pairing it with seafood and escarole, the queen of winter greens!




Ingredients

for 6 people
  • 500g clams.
  • 500g rock mussels.
  • 400g monkfish tail (skinned and deboned).
  • 24 peeled prawns.
  • 1/2 medium onion.
  • 50cc dry white wine.
  • 1 escarole.
  • salad tomatoes.
  • salt.
  • extra virgin olive oil.

for the romesco

  • 2 small roasted tomatoes.
  • 2 roasted garlic cloves.
  • 1 ñora pepper (previously soaked).
  • 35g toasted and peeled hazelnuts.
  • 35g toasted and peeled almonds.
  • 1 small slice of toasted bread.
  • 1 tablespoon cider vinegar (optional).
  • 1 tsp sweet paprika.
  • salt.
  • 1/2 liter extra virgin olive oil.


Preparation

Crush the hazelnuts and almonds in a mortar or food processor. Set aside.
First, we'll make the romesco: Roast the garlic cloves and tomatoes (either in the oven or directly over a flame).
Place them in a blender jar along with the flesh of the ñora pepper, the crushed hazelnuts and almonds, the toasted bread, paprika, vinegar, and salt.
Blend everything together, then keep the blender running while you drizzle in the oil little by little. Set the romesco aside.
Cut the monkfish tail into cubes and pan-fry them with a few drops of oil. When the monkfish is almost cooked through, toss in the peeled prawns. After 2 minutes, take the pan off the heat. Season with salt and set aside.
Steam the mussels until they open, remove the shells, and let them cool in the cooking liquid.
In a small pot, sauté the half onion with a tablespoon of oil. Add the clams and the wine. Cover and cook until the clams open up.
Remove the shells and set aside.
When you're ready to serve, place a ring mold in the center of each plate and divide the seafood among them.
Arrange the cleaned escarole and chopped tomatoes around the outside.
Carefully lift off the ring mold and drizzle the romesco sauce over the top.

Enjoy!
Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more