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Schady SALAD NEEDLE IN YELLOW PEEL (KITCHEN CEUTA)

Ingredients:

1 KG. Needle Palá (swordfish)

medium onion

Two green peppers

A red pepper

Two ripe tomatoes

Three cloves of garlic

100 gr.

peas 1 kg potatoes

1 bay leaf

olive oil

300 gr. peeled shrimp (optional)

chopped parsley

Saffron or food coloring

Preparation:

We

in the pan a little olive oil and add bay leaf, then prepare a fried with garlic, onions, peppers and tomatoes all chopped, then add the potatoes cut into plugs, cover with water or broth and when almost cooked add the fish chopped and peeled shrimp, cook for a little more until potato is tender and finally put the saffron and parsley. Season and ready.

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Fontalba SALAD (KITCHEN CEUTA)

Ingredients:

A "volaor" dry

An orange

A slice of melon

A leaf of lettuce

A

cherry tomatoes Olive oil

black olives balsamic vinegar

Preparation

volaor cleaned the skin and bones and cut into thin slices, prepare the mixture with orange slices, small cubes of melon, slices of volaor and garnish with lettuce, black olives and tomato. Seasoned with olive oil and vinegar.

VOLAOR: flying fish, dry salted

VOLAOR: flying fish, dry salted

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PORK TENDERLOIN IN LEEK SAUCE SAUCE SCALLOPS

Ingredients:

1 kg. Iberian sirloin

Five garlic cloves

Four pieces of leeks

A sprig of rosemary

Two laurel leaves

Salt pepper

Wine chamomile

olive oil

Preparation:

Season the steak and put them on a baking sheet greased with olive oil. Add all the garlic, bay leaf, chopped leek, rosemary and a little oil over the meat. Plate covered with aluminum foil and put in oven at low heat, after an hour remove the paper and sprinkle with manzanilla wine, increase the oven temperature and once golden, remove the meat and the remaining juice make a sauce if it were necessary add more juice broth, we all in the blender and snuck by the Chinese.

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ISABELINA

Ingredients:

500 gr. scallops (meat)

Two leeks

Three cloves of garlic

A cilantro manijito

A small bunch of parsley

40 gr. capers

tablespoon balsamic vinegar cream

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Salt and pepper

lemon juice

olive oil

Preparation:

We rehash the leeks and garlic, all finely chopped, then it add the sauteed scallops and once we add the cilantro, parsley (chopped) capers, juice of half a lemon, cream, vinegar and brandy, season and cook for a couple of minutes.