Recipe to be happy

Ingredients:

 4 cups of love
. 2 cups of loyalty
. 3 cups of self oblivion
. 2 cups of friendship
. 5 cups of hope
. 2 cups of tenderness
. 4 parts of faith
. 1 ton of laughs

Preparation:
Take love and loyalty and mix them well with faith. Then add tenderness, good faith and compassion. Dress this with friendship and hope and add a little bit of happiness.

Finally let it cook under the sunshine. .

Recipes elaborated by:

Restaurant La Casona

La Pineda, 14. Clariana
08792 Castellet i la Gornal
Tel.977670444

Prawns cooked in the “mountain style” (for 2 people)

Ingredients:
. 16 prawns
. butter
. paisley
. grated carrot
. oregano
. some drops of Perrins sauce
. cognac
. fresh cream

Preparation:
Take a frying pan and add a spoonful of butter until it melts. Peel the prawns and put them in a pan, turning the hob up. Add the paisley, grated carrot and oregano. Next, add some drops of Perrins sauce and the cognac and flambe it. Then add the cream and let it boil for 4 or 5 minutes until the sauce has a thick texture. Take the prawns out, place them neatly on a plate and cover them with the sauce.

Roasted meat Burgos style  (for 4 people)

Ingredients:
. 2/4 lamb or kid.  Whole leg and back (approximately of a kilo each)
. 2 spoonfuls of lard
. 2 lemons
. salt
. 500 ml water

Preparation:
Place the meat in a pottery container and salt it. Add the lard. Make sure the meat has the inner part facing up and add water and lemon juice. Cook it in the oven at 180ºC for an hour and a quarter and then turn the meat around and cook it for another half an hour. Regularly wet the meat with water.

Recipes elaborated by:

Restaurant Cal Ton

c/del Casal, 8
08720 Vilafranca del Penedès
Tel.938903741

Cod Salad with Xató Sauce

Ingredients for 4 people:
. 1 endive
. 1 lollo rosso
. some roasted pine kernels
. 4 innards of salt cod
. 4 baby tomatoes
. oil and salt

Ingredients for the Xató Sauce:
. 1 whole garlic
. 4 baby tomatoes
. some roasted pine kernels
. 2 capsicum
. 200 cl of oil
. 1 big spoonful of wine vinegar
. salt, white pepper, red pepper and paisley

Preparation of the Xató Sauce:
Cook the tomatoes and the garlic in hot ashes or in the oven. Then put the capsicum in hot water. Next, peel the garlic and the tomatoes and remove the pulp from the capsicum with a spoon and mix it with the rest of the ingredients with a blender until the sauce has the perfect texture.

Preparation of the salad:
Soak the cod innards in water for 12 hours. Wash them, clean them and cut them into small squares. Then add flour and fry them in very hot oil until they are crispy.

Place the endive and then the lollo rosso on top and dress it with oil and salt. Then add the previously fried cod, the roasted pine kernels and the baby tomatoes cut in halves. Finally place the Xató sauce on the salad, making a round shape. 

Penedès cockerel stuffed with prunes, pine kernells and brut cava.

For 4 people:
. 1 cockerel from the Penedès region
. 1 leek
. 1 small onion
. 1 carrot
. 1 whole garlic
. 2 tomatoes 
. 1 laurel leaf and 1 clove
. some pine kernels
. 200g of dried prunes (with the stone removed)
. ¼ litre of poultry soup
. 2 cups of cava brut
. 100cl of fresh cream
. one spoonful of corn flour
. salt and pepper

Preparation:
First of all remove the cockerel bones and make a soup with them. Season the meat with salt and pepper and put the prunes and the pine kernels inside it. Roll the meat and tie it as if it was roast beef.  Place it in the oven for 20 to 30 minutes, turning it regularly as you wet it with a cup of cava. Then take the cockerel from the oven and put it to one side. Next place the tray on the hob and add another cup of cava. Leave the sauce to boil down. Add the soup, the flour and the fresh cream. Leave it to boil for five minutes and then strain it with a Chinese colander. To serve the dish, untie the cockerel and cut it. Place the meat on the plate with a little bit of sauce on top and serve it with potatoes “a lo pobre”.

Ànec Mut from the Penedès with prawns

Ingredients for four people:
. 1 female Ànec Mut
. 8 prawns
. 3 cloves of garlic
. 1 red pepper

. 1 medium onion
. 3 grated tomatoes without pulp
. 1 laurel leaf
. 1 small cup of brandy
. 1 big spoonful of coffee flour and chopped almonds
. meat soup and fish soup
. salt and pepper

Preparation:
Clean the duck and cut it into eight pieces. Season it with salt and pepper, coat it with flour, put it in a pan for a minute and then place it in a pottery casserole. Fry the prawns – also coated with flour - in the same oil that was used to fry the duck. Flambé the prawns with the brandy for a short time and then take them off the fire. Place all the vegetables in the oil with the almonds and the flour and when ready add the duck and the two soups and let it boil slowly until perfectly cooked. Take the duck out and strain the sauce with a Chinese colander. Place everything back in the same casserole dish and when the sauce starts boiling add the prawns and serve.

Legs of duck with black wine

Ingredients for 4 people:
. 4 legs of ànec mut from the Penedès region
. 1 whole garlic
. 1 medium onion
. 1 carrot
. 1 tomato
. 1 celery
. 1 twig of thyme and 1 laurel leaf
. oil
. two cups of black wine from the Penedès region
. chopped almonds
. salt and pepper

Preparation:
The previous night remove the fat from the legs, season them with salt and pepper and place them in a casserole dish with all the vegetables, the spices and the wine.
The next morning coat the legs with flour, fry them quickly and take them out. In a pottery casserole dish fry all the vegetables. Then add the meat soup.

When the duck is cooked put it to one side and strain the sauce with a Chinese colander. Return all the ingredients to the casserole dish and when the sauce starts boiling, serve. This dish can be accompanied by a chestnut puree.

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