MUSSELS AU GRATIN WITH YELLOW PEPPER CREAM
4 Persons 30 Minutes
BURGERS OR MEATBALLS WITH PRESERVED VEGETABLES
LAMB WITH ARTICHOKES AND EGG CREAM ON RADISHES BED
4 Persons 20 Minutes 3 Persons 90 Minutes
Method Clean the mussels removing the beard . Make them open in a pan with garlic and oil . Drain and strain the liquid and add 4 tablespoons from the liquid to the breadcrumbs . Separate the empty half shells from the ones with the mussels , fill them with breadcrumbs and place in a baking tray , bake in preheated oven at 250 degrees for 10-15 minutes . Serve with a spoonful of various Sa Marigosa creams and decorate as desired with spices .
Ingredients
150 g breadcrumbs , 1 kg of mussels , 3 cloves of garlic , chopped parsley ( to taste )
Method Combine the meat , eggs and other ingredients into a terrine , chop the preserved vegetables ( eg . cauliflower ), add to the other ingredients and mix . Separate into small spheres based on your need .
Ingredients
300g minced meat , 3 eggs 1 cup milk , 2 cloves garlic chopped , 100g of Mortadella , 2 tablespoons grated Parmesan , cheese , a handful of chopped parsley salt ( to taste ), Sa Marigosa preserved vegetables in oil
Method Bone the lamb and cut into cubes , chop the onions slightly and put them to fry with the lamb . Brown , then add the glass of red wine and cook for 5 min . Put salt and pepper and let it brown , cut the artichokes . For the sauce : take the three egg yolks and place in a separate bowl , add a few drops of lemon juice , salt , pepper and parsley and , beat strongly . Check the lamb and let it cook . When cooked , turn off and when it is till hot , put the sauce over and serve it on a plate .
Ingredients
1 kg of lamb ( shoulder or thigh ), 250g hearts of spicy artichoke , ½ white onion , 1 glass of red wine oil , salt , pepper ( to taste ). For the sauce : 3 egg yolks few drops of lemon salt and pepper ( to taste ) chopped parsley