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KNIVES WARM SALAD WITH BEANS THE LIVER

Ingredients:

½ kg knives

A

escarole 2 cloves garlic

A bundle of fresh cilantro

juice of a lemon oil

olive

20 gr. paprika Salt

Preparation:

After cleaning the knives, put them in a pan a good splash of olive oil and garlic doramos sliced, chopped cilantro and then add the paprika along with blades which do not burn, then sauté the knives care not spend much as they are corky, season and we put the lemon juice. Source in a dish or put the endive and cut clean and decorate with blades to complete resulting juice seasoned with cooking. If we do not have to use parsley cilantro

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GALAN SANTA ANA

Ingredients:

250 gr. pot beans

300 gr. beef liver steak

100 gr. cooked rice

Three onions

An onion

Four cloves of garlic Parsley

spices spiked tablespoon

A glass of brandy

A wine cup chamomile

olive oil Salt and

Preparation:

We rehashed in a little oil with garlic , onion, chives and parsley, add the fillets chopped liver and a golden time we put the spices, then add the beans and after a couple of minutes add the sautéed them brandies and wine, season and go.

In a sauté pan with a clove of garlic and a little oil in the cooked rice and put it to bed, above the liver with fava beans.

This dish was created in honor of my good friend José Godoy Galán

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RAPE

Ingredients:

A rape of 2 kg.

Five leeks

Four cloves of garlic

Parsley

Cilantro

250 dl. Crushed tomatoes

Cup brandy

Fish stock

Salt and pepper

olive oil

Preparation:

In a skillet fry the monkfish sliced \u200b\u200band flamed with brandy while the head and bones to make broth. Prepare a rehash with the garlic, leek, tomatoes, parsley and cilantro, which once completed will add the fish stock rather small and spend all in the blender with the Chinese brew later. After all this, we put the monkfish with brandy in a pan and add the sauce, let cook a few minutes and serve with rice can pilaw.

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TUNA STEW WITH AFRICAN FLAVOUR (KITCHEN CEUTA) PAN

Ingredients:

1 kg. Fresh tuna tacos

1 kg.

potatoes tacos

300 gr. peeled shrimp

large onion

Four green peppers

A red pepper

Three cloves of garlic

Two bay leaves

A

tablespoon paprika

Half a kilo of tomato paste

A glass of white wine

olive oil

Salt and pepper

A chopped cilantro

A spoonful of spice spikes

Preparation.

gilded in a pan and reserve the drained tuna. In a casserole we fried with garlic, onions, peppers, tomatoes, bay leaf and paprika finally. Add the white wine and potatoes to tacos, cover with water and let cook, half cooked add the spices, cilantro and shrimp, season and garnish with a little mint.

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REAL (KITCHEN CEUTA)

Ingredients:

1 kg. flour 50g

. baker's yeast

20 gr. salt

10 gr. bakery improver

50 gr. pitted prunes

50 gr. pitted raisins

50 gr. chopped nuts

50 gr. sprockets

100 gr. sugar

sweet wine (Malaga)

Warm water

Preparation:

The night before we left the raisins macerated in sweet wine. Sift the flour and a pot volcano where we add the salt, baking powder, concealer and sugar. Knead adding that support warm water until the dough pulls away from fingers, then add nuts, mix and leave to ferment the dough into the pan covered with a cloth in a rather warm. Once fermented the dough for about 30 or 45 minutes back to knead a bit and in a floured baking sheet or wax paper, put the gobs of dough to make buns. The oven has to be a low heat and when the bread is golden brown usually is ready. Ideal to take breakfast with jam or honey.

recipe from my friend Miguel Molina Parra.