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Today I propose to create a menu for a dinner with friends, with a starter, main course and dessert. And, at the end, I am going to explain some curiosities about Chantilly cream. All recipes have ingredients for four people.
Ingredients:
Elaboration:
We cut the tomato in half and then into slices, we put it stretched well on the plate, we grate the goat cheese over the tomato, we sprinkle with oregano, we water with the vinegar reduction and green oil (EVOO, garlic, parsley and salt). The decoration, to taste.
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Ingredients:
Elaboration:
First we must clean the tenderloins of excess fat, then we open them in a book, season with salt and put the piquillo and sweet ham on top, roll up and bake at 180° for approximately 30 minutes.
With EVOO, while the sirloin is in the oven, we will prepare the sauce and apples, for the sauce we put the red wine with the sugar dissolved in cold; then we put it on high heat and reduce it to 3rd part of the initial liquid; Add the cooking cream and cook for 5 more minutes; we reserve.
On the other hand, we cut the apples into half moons and flour them so that they do not oxidize, we put EVOO in a very hot pan and fry the apples.
When the sirloin comes out of the oven, we will cut it into 1 cm thick slices, we will sauce it on top and accompany it with the fried apple. Decoration to taste.
Ingredients:
Elaboration:
First with a round mold we cut the puff pastry. We need eight molds. We put the first four on a baking sheet with parchment or baking paper; For the other four molds we must remove the center of the mold with a smaller one; So that it looks like a donut, without anything in the center, we prick all the molds on the oven plate with a fork so that they do not rise and we put the puff pastry molds that we have removed the center on top, glued with beaten egg, and we paint again. the edge with beaten egg; We bake at 180° for about 20 minutes. Until the puff pastry rises and browns.
While we prepare the whipping cream in a bowl with the sugar, a few drops of vanilla aroma and the glass of Pedro Ximénez and we whip it with a mixer or better with a mechanical whisk. When the puff pastry comes out of the oven and is cold, fill it with the whipped Pedro Ximénez chantilly and serve it with currants or some red fruit.
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