The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras

Chicken in sauce (Pollo en salsa)

70 Chicken in sauce


Ingredients for 4 servings: 1 chicken, cut into quarters; 1/4 cup of oil: 3lbs. chicken; 1 red pepper, 1 cup white wine; 1 tbsp flour; 1 onion; 1cup sour cream (which can be replaced by yogurt); 1 sprig parsley; 12 olives.

Preparation: Fry the chicken to a brown color and reserve for a later use; sauté the onion and the pepper, both cut into small cubes, till they get a soft consistency; add the flour and stir the sauce until it thickens; add the chicken and wet the ingredients with the wine, and simmer it all for an hour.

Next, remove the chicken, and process the sauce with the blender and mix it all with the sour cream (or yogurt), add again the chicken, and allow some simmering for a few minutes to make the sauce warmer and a bit thicker. Taste the sauce to check the need of salt.



Chicken stewed with mushrooms and bacon

(Pollo con champiñones y bacon)


71 Stewed chicken with mushrooms and bacon


Four servings: 1 chicken cut into 4 quarts; 100 dl milk cream; 2 tbsp of flour; 100 gm (3 oz) of canned (or fresh) cellar mushrooms cut into slices; 100 g (3 oz) of bacon cut into 4-5 slices; 1 big sized onion, finely chopped, or grated , 250 dl chicken/beef stock

Preparation: Fry the chicken, once it has been salted and peppered, in a casserole until it gets a nice brown color. Remove the chicken and add the mushroom slices, allow a few minutes of frying (a longer time if they fresh), add the bacon and also fry for a few minutes before adding the flour, stir all the ingredients so they don't get stuck to the casserole, and add the stock while stirring to get an homogenous creamy mass that will be improved by the addition of the milk cream: allow a few minutes more till the ingredients get some heat and, finally, add the chicken to be soaked in this abundant creamy sauce; turn the chicken pieces so they can get covered in sauce all over and simmer for some 35 minutes on a medium-to-low fire ring so the sauce becomes reduced by half.

It is advisable to stir all the ingredients from time to time to avoid they get stuck to the casserole.



Chicken fricassee (Pollo en pepitoria)

72 Chicken friccassée


Four servings: 1 chicken cut into 8 pieces; 1 onion, finely;2 or 3 garlic cloves; some toasted or fried almonds; 1 tbsp flour; 2 hard-boiled eggs;1 glass white wine; 1 glass stock olive oil; salt & pepper; 1 tbsp chopped parsley.

Preparation: Fry the garlic cloves in oil (on a mild fire to avoid overheating it) until they get a brown color, and move them a mortar reserve where they will be smashed together with the almonds (peeled) and the eggs' yolks for later. Salt, pepper and flour the chicken pieces before frying them in the same oil used, while taking care of not burning the flour. Reserve the chicken aside, and start frying the onion until it gets a soft and tender consistency; add the brandy and the stock, as well as the chicken pieces and the paste produced in the mortar, and let simmer for 20 minutes.

Finally, add the eggs' whites, coarsely chopped, and the parsley. Some other recipes include the addition of small cubes of cured ham fried separately and added at the last moment.



Stuffed roasted chicken (Pollo relleno rustido)

73 Stuffed roated chicken


Four servings: 1 big-sized whole chicken;250 g pitted prunes; 250 g raisins; 250 g dried peach and apricot, cut into cubes; 100 g pine nuts; 1 small black truffle ( it is indeed a very expensive fungus than can sometimes be substituted by truffle oil, although you must be careful not to buy artificial truffle oil); 250 g sausages, cut into half-inch long pieces; some lard; olive oil; and a large glass brandy.

Preparation: Soak the prunes, raisins, and the dried fruits in brandy for at least 4 hours. Fry the sausages in a casserole with some lard; when the sausages are brown, add the fried fruit (drained) the pine nuts, the truffle, cut into slices, and season to taste. Let the preparation simmer for 20 minutes on a mild fire.

Rinse the chicken with some water, both in the inside and in the outside, dry thoroughly, season with salt and pepper and spread some lard inside and outside. When the stuffing is cool, you can start to stuff the it inside the chicken using both orifices; the chicken must be full up. Next, sew the orifices, and cross the legs andtie them; do the same with the wings (This is to keep the limbs of the bird close to its body and so prevent the meat to dry out in the oven).

Finally, place the chicken in a deep roasting pan containing some lard, oil, the wine used to soak the fruit, and the oil and juices from frying the stuff, and the move the chicken to a preheated oven. You can initially used the grill of the oven to brown the whole surface of the chicken by turns at 210ºC (410ºF) (you must therefore very attentive not to burn it), and then lower the temperature to 175ºC (348/350ºF). From time to time, open the oven door and wet the chicken with the sauce surrounding it. Baking time should not exceed 90 minutes.




Rabbit stewed with artichokes (Guiso de conejo con alcachofas)

75 Rabbit stewed with artichokes


Four servings: Rabbit, cut into 8 pieces; 1/2 onion, finely chopped; 3 garlic cloves; 100 g spring beans; 2 artichokes, cut into quarters and soaked in water with some lemon juice; 1 red, or green, pepper (or both); 1 bay leave; 2 hard-boiled eggs; a few cumin seeds; olive salt & pepper.

Preparation: Heat some oil in a casserole to fry the rabbit pieces to a brown color. Set it aside and start simmering for 10 minutes the bay leave, the onion finely chopped, the red pepper and the garlic cloves. Put again the rabbit, sprinkle some paprika on the meat, and cover it all with the chicken broth, stir it all again well, add the artichokes, simmer for 20 minutes, and after this time add then the green beans, and resume the cooking process for another 20 minutes.

 


 

Chicken "chilindron" (Pollo al chilindrón)

76 Chicken chilindron


Ingredients:1 chicken, cut into quarters; 4 ripe tomatoes, cut into cubes; 2 red peppers, cut into strips; 1 onion, finely chopped, 1garlic clove; 120 g cured ham; half a glass white wine; olive oil, salt and pepper

Preparation: Sauté the chicken on a medium-to-high heat, until it browns a bit on all sides. Remove the chicken pieces from the pan and sauté the garlic and the onion and add the ham dice and the pepper strips once the onion has softened; simmer for ten minutes and add the tomato cubes and the wine. Simmer for 5 minutes and add the chicken pieces.

Finally, allow some simmering for about 15 minutes on a medium heat; the amount of liquid must be the required one to cook the chicken. Use a lid to avoid an excessive evaporation of liquid.

 



Chicken stewed in white wine (Pollo guisado al vino blanco)

77 Chiken stewed in white wine


Ingredients:1chicken, cut into quarters; 4 medium potatoes, cut into cubes; a glass white wine; some flour; chicken stock; 5 garlic cloves;

Preparation:

Brown the chicken pieces in on a medium heat; add the garlic, a tbsp of flour, the wine, next give a stir and allow the wine. Finally add the chicken broth, and let simmer the preparation for 30 minutes on a low heat. This recipe can be accompanied with French fries, or a nice salad (while the latter is healthier).

 

 



Chicken in tomato sauce (Pollo en salsa de tomate)

78 Chicken in tomato sauce


Ingredients:1 medium chicken; 1 large onion, grated; 1 red spicy pepper; several cloves garlic, cut unto tiny cubes; 3-4 cupstomato sauce; pinch salt; Lime or lemon; oil

Preparation:Cut the chicken into pieces. Rub each piece with lemon or lime and sprinkle with salt.

Heat some oil in a pan and fry the chicken pieces. Remove the chicken pieces and sauté the garlic a little, add the onion, and simmer for 10-15 minutes on a low heat (sprinkle some water to prevent the sofrito dries up).

Finally, add the tomato sauce, simmer for 2/3 minutes and add the chicken pieces. Simmer all for about 15-20 mins on a low heat, taking care the tomato sauce doesn’t dry up (use a lid to diminish evaporation; sprinkle some water on the preparation, etc). You can also add some fried potatoes (cut into chunks and deep-fried) when the chicken is finished.

 


 

 

Chicken in orange sauce (Pollo en salsa de naranja)

79 Chicken in orange sauce


Ingredients: 1chicken, cut into quarters; 2 large onions, cut into rings; 2 oranges; 1 lemon;1 tbsp honey; 4 garlic cloves, slightly crushed with the knife; salt; whitepepper; olive oil to sauté the meat; 2-3 tsp cornstarch.

Step 1: Salt first thechicken pieces and dredge them in flour. First, fry the garlic cloves a little;this done, discard the garlic and fry the chicken, on a medium heat, to a browncolor. Move the chicken to a another pan for a future use; now, discardsome of the oil used for frying the chicken, and fry the onions in theremaining oil to a brown color.

Step 2: Move the onionrings to the pan containing the chicken, add the juice of the oranges and thelemon juice, together with half glass of water, with the honey in it, and thecorn starch. Add some salt and white pepper, and simmer all the ingredients ona medium heat for about20-25 mins untilthe sauce reduces a little. Also use a lid to diminish evaporation.

 


 

 

 

Partridges stewed on a bed of cabbage (Perdiz estofada sobre col)

80 Partridge stewed, on a bed of cabbage


Recipe provided by the Cooking School, IES Escuela de Hostelería de Leioa

Ingredients for 4 servings:4 partridges, plucked and singed; 4 (3+1) garlic cloves, cut into brunoise; 4 large red onions; 1 large carrot; 2 leek stalks; 3 tomato; 200 ml dry white wine; 2 bay leaves; black pepper; a few sprigs thyme;1/2 cabbage, cut into julienne; 2 litters chicken stock; 500 mlmilk cream. 2-3 turnips.

Preparation:Tie the partridges with kitchen string, sprinkle some salt and black pepper on each bird, brown them on a medium heat and set aside for a future use. Chop all the veggies into brunoise and sauté in a pan with olive oil until they take on some color. Add the brown partridges, give a good stir, add the wine and simmer until the sauce reduces and thickens a bit. Next, add the herbs and the stock, bring to boiling point and continue simmering on a medium heat until the birds are soft (put a lid on the cookware to avoid an excessive evaporation of the cooking sauce).

Finally collect all the sauce of the preparation (remove the herbs), process itwith a hand blender, sieve through a china cap. Fry the remaining garlic in some oil, add the cabbage julienne, continue sautéing for 2-3 min, add the milk cream, simmer for 4-5 mins, and, in the meantime, untie the partridges and cut them into smaller pieces, add the sauce back to the recipe, heat it a little to add some temperature, make a bed with the cabbage, add the partridge pieces on it and pour some of the sauce.

 


 

 

Roast duck with pears (Pato rustido con peras)

81 Roast duck with pears


Ingredients: 1 duck, cut into eight pieces; 4 pears; 2 onions, diced; 2 leeks, cut into small slices; 2 carrots, cut into small slices; 2 tomatoes, peeled and diced; a bunchherbs: cinnamon, bay leaves, thyme, rosemary, savory; 1 glass brandy; flour; olive oil; salt; black pepper; some water. Ingredients for the mash: 2 garlic cloves; a handful almonds; 2 biscuits.

Preparation:Salt and pepper the duck pieces and brown them in a pan with a little oil; next, remove the excess of fat, and set aside.
Add the onions, the carrots, and the leeks to this oil and cook to a brown color, and next add the tomato, give a good stir and let it simmer for little while. Afterwards, pour the brandy, flambé and let it reduce.
Place the duck again in the casserole, cover with water, and add the bunch of herbs. Peel the pears, cut them into quarters, flour them and fry them on all sides.
Add the pears to the duck once its meat is tender, and let all the ingredients simmer for some 15 mins, but check salt to taste and add the mash just 10 minutes before the conclusion time.

Serve on a hot dish, the duck in the middle, surrounded by the pears and covered with the sauce, previously strained.

 



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