Best-end of Lamb al Chilindron With Saffron
Potatoes (Serves 4)
· 2 Short Best-Ends.
· 2 Tspn Choricero Pepper Puree.
· 2 Garlic Cloves, Crushed.
· 2 Tomatoes, Peeled and Chopped.
· 1 Large Onion, Chopped.
· 3 Tbsp Olive oil.
· 1 Tbsp Tomato Puree.
· 1 Tbsp Chopped Parsley.
Season the best-ends and fry them in a heavy-bottomed frying pan to a golden brown colour. Remove and roast in a hot oven (190/375/GAS 6) for 8-10 minutes. Remove and let them rest. While the lamb is cooking, sweat onions and garlic in olive oil. Add the choricero pepper puree, chopped tomatoes and tomato puree and cook over a gentle heat for about 6-8 minutes. Add the chopped parsley and season to taste. Slice the best-ends into cutlets, pour over the chilindron sauce and serve with saffron potatoes.
Saffron Potato Puree
· 1 kl Potatoes (Peeled and chopped)
· 2 Pinches of Fresh Saffron
· 200ml Olive oil
· 100ml Dry white wine
· 100ml Sea salt/Ground white pepper
Bring the white wine to the boil and add saffron, remove from the heat and leave to infuse. Place the potatoes in a large pot and cover with cold water. Bring to the boil then add the saffron, boil until tender and just cooked. Drain the potatoes and dry well. Pass through a fine slicer, add olive oil and season to taste.
Porrusalda with salt-cod, rocket leaves and chorizo (Serves 8)
· 9 Leeks (cleaned and chopped).
· 700 gr. Potatoes (peeled and chopped).
· 2 Garlic cloves crushed.
· 3 Carrots (peeled and chopped).
· 1 Litre fish stock.
· 3 tbsp Olive oil, seasoning.
Sweat the leaves and garlic in the olive oil, add potatoes and carrots and cover with fish stock. Boil for 10 minutes, liquidize then pass through a fine slicer, season to taste.
· 8 Small pieces of salt cod (de-salted).
· 4 Bunches of wild Rocket.
· 16 Thin slices of chorizo Iberico.
· 1 Tbsp olive oil.
· Picked chervil/snipped chives.
Bake the fish in a hot oven until just cooked (2/3 minutes) Warm slighthy the chorizo slices and mix with rocket leaves and olive oil, chervil and chives. In a soup bowl, place the salt-cod fillet in the centre. Place on top a small salad of rocket, herbs and chorizo and pour around the porrusalda and serve.
Ask your local friendly fishmonger for bones!
· 1 Kilo Fish Bones (cleaned and washed).
· 1 Large onion.
· 2 Leeks.
· 1 Celery Stick.
· 1 Bay leaf.
· 6 Black Peppercorns.
· Parsley stalks.
· 1/2 Bottle Dry White Wine.
· 50 g. Butter.
Sweat the vegetables gently in the butter without colouring. Add peppercorns, bayleaf and parsley stalks. Then the fish bones and white wine. Add water to cover the bones and simmer gently for 20 Minutes. Pass through a fine sieve. And your stock is ready to use.
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