Cuisine

Rioja-style cod

INGREDIENTS

• 800 gr. of desalted cod in four fillets
• 4 cloves of garlic
• 1 onion
• ¼ red pepper
• ¼ green pepper
• ½ carrot
• 1 bell pepper
• 3 dl. of olive oil and brandy

PREPARATION
Slice and sauté the garlic in olive oil until golden brown. Set half of the sliced garlic aside to garnish the finished dish; the rest will be used in preparing the sauce.

Once the olive oil has heated up, place the cod fillets in the pan with the skin-side facing up, stirring gently. Remove the pan from the heat and continue to stir until the sauce thickens.

In order to prepare the sauce, sauté the onion, red and green pepper, bell pepper (previously soaked) and tomato in olive oil. Purée and then mix it with the garlic sauce that the cod was cooked in.

The cod fillets should be served with the sauce on top, with garlic as garnish and accompanied by Piquillo peppers.

Rioja-style tuna

INGREDIENTS

• 800 gr. of tuna
• 2 dl. of olive oil
• 1 onion
• 1 tomato
• 2 cloves of garlic
• ½ red pepper
• 1 bell pepper

PREPARATION
Salt the four slices of tuna and fry them on both sides in a pan with olive oil; before finished cooking fully, take them out of the pan and set them aside.

In the same oil, sauté the onion, red pepper, bell pepper, garlic and tomato (with the skin and seeds removed). Allow to cook for 20 minutes and then purée the sauce in a blender.

Pour the sauce in a shallow casserole and add the four slices of tuna, allowing to simmer until done.

Veal cheeks

INGREDIENTS

• 1, 2 kg. of veal cheeks
• 2 onions
• 3 cloves of garlic
• 1 dash of brandy
• black pepper
• nutmeg
• water
• olive oil

PREPARATION
Salt and then brown the veal cheeks in a frying pan. Once browned, add the diced onion and garlic, nutmeg and black pepper.

Once the onion is golden brown, flambé the brandy and add water, but not enough to cover; allow to cook at low heat for ½ hour.

Purée the sauce in a blender and then serve the veal cheeks covered with sauce.

Lamb with peppers and tomatoes

INGREDIENTS

• 1.5 kg. of lamb
• 1 onion
• 2 cloves of garlic
• 1 white leek
• 1 green pepper
• 1 carrot
• 1 tomato
• 1 cup of rosé wine
• thyme
• 1 bay leaf
• black pepper and salt

PREPARATION
Chop up the lamb and add salt and pepper. Sauté in a casserole with a little olive oil. Add the aromatic herbs and when the lamb is golden brown, add the cup of rosé wine.

Add the onion, garlic, leek, pepper, carrot and tomato. Allow to cook for 5 minutes and then cover with water. Allow to cook at medium heat for 30 minutes.

Potatoes with chorizo sausage

INGREDIENTS

• 1.5 kg. of potatoes
• ½ green pepper
• ½ red pepper
• ½ carrot
• 3 cloves of garlic
• 1 bell pepper
• 2 chorizo sausages
• red pepper

PREPARATION
Put 1.5 l. of water to a casserole and when it begins to boil, add the finely diced vegetables.

Meanwhile, peel and cut up the potatoes and add them to the casserole. When the potatoes are half-cooked, add the sliced chorizo sausage and allow the stew to cook slowly.

Peel the garlic cloves and slice them down the middle, fry them in 2 dl. of olive oil until they are golden brown. Remove this pan from the fire and in the same oil add the red pepper.

Add some cooked potatoes, mashing them in with the sautéed sauce, which should then get added to the casserole so that the stew thickens; season to taste.

Piquillo peppers stuffed with mushrooms and minced meat

INGREDIENTS

• ¼ kg. of sirloin steak tips
• 25 gr. of fatback
• 25 gr. of ham
• 25 gr. of chorizo sausage
• 50 gr. of mushrooms
• 1 bell pepper
• 1 onion
• 2 cloves of garlic
• 1 tomato
• 1 carrot
• 1 leek
• 12 Piquillo peppers
• ½ l. of stock
• ¼ l. of béchamel
• red pepper

PREPARATION
Chop up the sirloin into small chunks and season. Dice the chorizo sausage, fatback, ham and mushrooms.

Sauté the finely diced onion and garlic and when it has softened, add the sirloin and allow to cook for 3 minutes. Then add the fatback, ham, chorizo sausage and mushrooms, allowing to cook at medium heat for 5 minutes.

Meanwhile, make a béchamel sauce from equal parts of stock and milk. Add the béchamel to the sirloin medley and when this has cooled, use it to stuff the peppers.

Rioja-style white bean stew

INGREDIENTS

• 1 kg. of white beans
• ½ onion
• ½ carrot
• ½ leek
• ½ pepper
• ½ tomato
• cooked fatback
• chorizo sausage
• saffron

PREPARATION
Bring 2 l. of water to a boil and add the diced vegetables, except for the onion.

After shucking the beans, add them to the boiling water. Lower the heat and add a few drops of cold water. Allow to cook slowly. In the event that more water is need, add a little at a time. Season.

Once the beans are half-cooked, add the sliced chorizo sausage and some grains of saffron.

Fry the finely diced ½ onion until soft. Add the fatback diced in small cubes and a tablespoon of red pepper. Purée and then add the bean. Stir gently so that the stew can acquire consistency. They will be ready when the sauce has thickened.

Rioja-style sauce

INGREDIENTS

• 2 onions
• 2 leeks
• 4 cloves of garlic
• 1 green pepper
• 1 bell pepper
• 2 tomatoes
• ½ Piquillo pepper
• 2 cups of brandy
• 1 cup of stock
• salt and black pepper

PREPARATION
Fry the vegetable medley until soft, then add the brandy and black pepper. Allow to simmer off for a bit and then add the cup of stock.

Allow to cook for thirty minutes. Purée it in the blender and add a touch of paprika.