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Recipe 1
XATÓ-INSPIRED SALAD
INGREDIENTS FOR 4 PEOPLE
200g salt cod loin, desalted
100g Arbequina olives
100g Aragon black olives
8 anchovy fillets in oil
2 heads of curly endive
1 tin of tuna in oil (120g)
8 wholemeal biscuits (crushed finely)
For the sauce:
200ml extra virgin olive oil
40g toasted almonds
40g toasted hazelnuts
10ml sherry vinegar
4 ripe tomatoes • 2 heads o/ garlic
4 dried nyora peppers
Salt and pepper
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METHOD |
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| 1. | Soak the nyora peppers, opening them so they absorb the water. |
| 2. | Wrap the tomatoes and the heads of garlic in aluminium foil and roast in a 180°C oven for 25 minutes. |
| 3. | Liquidize the tomato pulp, the peeled cloves of garlic, the nyora pulp and the peeled almonds and hazelnuts to a fine consistency. Blend with the oil and vinegar and some salt and pepper. |
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PRESENTATION |
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| 4. | Wash the curly endive and break off medium sized pieces. |
| 5. | Mix the curly endive with the sauce until it is well covered, and place in the centre of each plate. |
| 6. | Arrange the shredded cod, the flaked tuna, the chopped anchovies and the olives on top of each portion. |
| 7. |
To finish off, scatter the broken biscuits over the top to form a fine, crunchy layer. |
Recipe 2
LANGOUSTINE, PORCINI MUSHROOM & MATÓ LASAGNE
INGREDIENTS FOR 4 PEOPLE
4 sheets of lasagne pasta
12 decent sized langoustines (Scyllarides latus)
20 porcini mushrooms, each around the size of a champagne cork (or 600g medium sized ones)
100g mató (fresh curd cheese)
200g spinach
12 cherry tomatoes
4 leeks
4 green garlic stalks
Extra virgin olive oil
50g white vermouth
Salt and white pepper
50g Parmesan cheese, grated
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METHOD |
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| 1. | Peel and remove the heads from the langoustines and devein. Refrigerate the whole prawns, 3 per person, until ready to use, reserving the heads. | |
| 2. |
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| 3. | Using the same oil that has been infused with flavour of the langoustine heads, gently fry the finely chopped leeks and green garlic stalks for 5 minutes. Add salt, pepper and the Vermouth, reducing for a few minutes, then removes from the heat. | |
| 4. | Boil the pasta in salted water with a splash of olive oil until al dente. Refresh in cold water and ice, and cut each sheet in half and then each half into 2 triangles, laying them out on kitchen paper. | |
| 5. | Wash the spinach well and remove the stems, and then sauté in a little oil with some salt and pepper. Divide into 12 portions (3 per person). | |
| 6. | Divide the mató into 12 portions, and cut the cherry tomatoes in half. | |
| 7. | Season the porcini mushrooms with salt and pepper and sauté them in a frying pan in a little oil. Separate into 12 portions. | |
| 8. | Now you have to assemble each lasagne individually. To make it easier to serve each portion, spread out a third of the garlic and leek fried mixture on the bottom of a baking tray, followed by 4 pasta triangles. Place a salted langoustine tail on top of each one, followed by a portion of mató, a portion of spinach, 2 tomato halves, a portion of porcini mushrooms, and some more of the garlic and leek mixture. Cover with another sheet of pasta and repeat the procedure twice. Finish off with the last pasta sheet to cover everything, and then the grated cheese. | |
| 9. | Cook the lasagne in the oven at 190°C for 4 minutes to heat it through and a further 2 minutes until cooked au gratin. Transfer each portion to plates, dividing up the fresh garlic and leek from the bottom of the baking tray. | |
Recipe 3
MINCEMEAT ROLL WITH CABBAGE SHOOTS
INGREDIENTS FOR 4 PEOPLE
250g minced pork
250g minced beef
100ml sweet sherry
Espigalls (cabbage shoots)
Dressing for the meats:
10g salt
3g white or black pepper
1 egg
25g bread soaked in milk
For the stuffing:
75g pine nuts
20g chervil
1/2 clove of garlic
20g chives
Salt and pepper
8 anchovy fillets in oil
Flour
For the vegetable sauce:
500g ripe tomatoes
1 onion
1 carrot
1 leek
1 celery stick
2 cloves of garlic
Extra virgin olive oil
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METHOD |
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| 1. | Cut all the vegetables into wide strips and fry in a little oil until well browned. Add salt and pepper and the pulp of the tomatoes (grated with the seeds and skin removed) and cook for 30 minutes over a very low heat. Strain through a large-hole food mill and set aside. |
| 2. | Using either a blender or a Thermomix, blend the pine nuts, half a clove of garlic, the chervil and the chives to a fine paste. Adjust with the salt and reserve. |
| 3. | Mix the minced pork and beef together, along with 10g of salt, 3g of pepper, the bread soaked in milk, and the egg. Spread out over a linen cloth on top of the worktop, with the stuffing on top, followed by the anchovies. Roll up the meat mixture, giving it the form of a long joint, and coat lightly in flour. |
| 4. | Place the roll on a baking tray with a splash of olive oil and cook in a 190°C oven. After 20 minutes, remove the tray, douse with sherry, turn over the roll with care and bake for 20 minutes longer, turning the oven down to 160°C. |
| 5. | Boil the cabbage shoots in plenty of salted water. If they are very fresh, they will only need 3 minutes. Drain and refresh in iced water, then reserve. |
| 6. | Sauté the cabbage shoots in a frying pan in a little oil, season with salt and keep warm. |
| 7. | Cut the roll into 2cm thick slices and keep warm. |
| 8. |
Heat the vegetable sauce, and once it is hot spread some along the bottom of each plate. Place a slice of roll on top, showing off the colours of the stuffing, with a tall pile of cabbage shoots next to it. |
Recipe 4
HOMEMADE CHOCOLATE, DRIED FRUIT, NUT & SPICE TORRÓ
INGREDIENTS FOR 1 BAR
200 g. small strawberries
200 g. sugar
400 mI. mineral water
1 gelatine sheet ( 2 g.)
200 g. fresh & thick fresh cheese (like Quark)
200 g. big strawberries
50 g. sugar
20 mI. lemon juice
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METHOD |
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| 1. | Line the mould you are using with cling film, which will make it easier for you to remove the torró. Choose a rectangular one that is 15cm x 23cm, or else use a 30cm long cake terrine. |
| 2. |
Grate the chocolate into a large bowl. Melt in the microwave, taking care not to burn the chocolate. You can use a baine marie instead, but a microwave on medium power, constantly stirring, is the ideal way to melt chocolate. |
| 3. | Add the chocolate spread and mix well. |
| 4. | Add the Kellogg's Special K, the raisins and the broken biscuits and mix everything together until all the ingredients are completely enveloped in chocolate. |
| 5. | Season to taste with the ground spices: a pinch of freshly ground black pepper, some ground cinnamon, ground cloves and salt. |
| 6. | Pour the chocolate paste into the mould, spreading it out evenly and pressing down lightly to ensure it is well stuck together. Allow to rest in a cool, dry place until it sets. It will need about 2 hours. |
| 7. | The torró will keep perfectly well for a few days if you keep it at room temperature and wrapped up to protect it from the humidity. |
Other recipes
Published recipes at Delicooks
The Delicooks website (link above) offers several recipes from Carme Ruscalleda. You find the recipes at the bottom of the page under Their recipes.
Appetizers
- Pumkin consommé with porcini mushrooms, courgette and brown rice
First course
- Cold soup with tomato bread and prawns
- Quick cabbage, carrot and cod soup
- Melon soup with sweet wine jelly raspberries and spicy sponge fingers
Second course
- Rabbit cutlets with a cucumber and yoghurt dip
- Spring peas and sepia (cuttlefish)
- Cold cut of beef in a tuna sauce
- Baked red mullet with new potatoes and asparagus
Desserts
