Thursday, March 29, 2007
Like everywhere else, Spanish Easter is too celebrated with lots of fun, enjoyment and food. So, here a couple of recipes that I found here, from a Star Chef that will simply make your Easter delicious !

Legumes with Truffle and Iberian Pork Sausage:


* Legumes: 1 liter consommé
* 30 grams vegetable gelatin
* 100 grams white beans
* 100 grams lentils
* 100 grams barley
* 100 grams green soy beans
* 100 grams small garbanzo beans
* 1 shallot
* 50 milliliters truffle vinaigrette

Truffle Consommé and Iberian Pork Sausage:
* 700 milliliters veal consommé
* 100 milliliters truffle juice
* 300 grams Iberian pork sausage

100 grams truffle, julienned


For Legumes:
Boil the consommé, then add the gelatin and stir until the two combine. Place the liquid into a square dish. Once it has coagulated, cut it into 15-centimeter squares.

Boil all of the legumes separately. Once they are cooked, combine them in a bowl.

Mince the shallot and mix it with the truffle vinaigrette. Combine the legumes with the vinaigrette mixture. Place them on top of the gelatin squares and make a roll with the legume mixture in the middle. Keep refrigerated.

For Truffle Consommé and Iberian Pork Sausage:
Gently heat the consommé and truffle juice and set aside.

Saute the sausage in a pan, cutting it into 2-centimeter pieces. Keep it over low heat.

To Assemble and Serve:
In room-temperature soup bowls, place the legume rolls, the pork sausage and the julienned truffle. Ladle the truffle consommé around the sides and serve.

Sea Bass with Garlic and Calçots:
Calçots are a cross between a spring onion and a leek and are found in the Catalonia region of Spain. You may use ramps as a substitute if calçots are unavailable.


* Calçot “Confit”: 6 calçots
* Thyme oil

Garlic Cream:
* 6 heads garlic
* 1 liter milk
* 200 milliliters cream
* Salt

Sea Bass and Roasted Calçots:
* 4 (300-gram) sea bass fillets
* 12 calçots
* Olive oil
* Salt and pepper

Grated Macadamia and Pepper Oil:
* 6 macadamia nuts
* 1 hot pepper
* 100 milliliters olive oil


For Calçot “Confit”:
Clean the calçots and julienne them. Blanch them in salted boiling water, and then plunge them into ice water. Pat dry and cover calçots with the thyme oil. Place in a water bath at 104ºF for 5 hours. Place calçots in a sealed jar when done.

For Garlic Cream:
Peel the garlic and blanch them 5 times, changing the water each time. Follow by boiling them with the milk until they become soft. Strain the garlic out and grind it up with the cream until it becomes a puree. Season with salt and set aside.

For Sea Bass and Calçots:
Preheat oven to 390ºF. Put the sea bass in a frying pan with olive oil, skin side down. When it begins to sear, put the pan in the oven to finish cooking.

Clean 12 calçots and season them with oil, salt and pepper. Wrap them in aluminum foil and place them in the oven until they soften. Remove and set aside.

For Grated Macadamia and Pepper Oil:
Grate slices of macadamia on a microplane and reserve in a dry place.

Combine the pepper and oil, then put the mixture into a blender until smooth. Strain the mixture and put it into a squeeze bottle.

To Assemble and Serve:
On a flat plate, draw some lines with the garlic cream. Next place the roasted calçots on the plate, with the sea bass on top. Sprinkle with macadamia slices and the pepper oil. On top of this place the calçot “confit” strips. Serve.

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posted by Dave Richards at Thursday, March 29, 2007 ¤ Permalink ¤