Fry the fillets and when they are nearly done, pour the brandy over them and flambé until the flame dies out, moving the pan around now and then so all the brandy burns. When the brandy has burned away, simmer over low heat for a couple of minutes, turning the fillets over every half minute approximately.
Remove the fillets to a plate and cook the diced ham in the frying pan for 3 to 5 minutes, stirring constantly. The color will tell you when it is done.
Pour the cream slowly into the pan while stirring with a spoon. Keep stirring until the sauce thickens at no more than medium heat. If you are short on time or run out of patience you can use 2 tablespoons of flour.
Optionally, when the sauce is thickened you may add a tablespoon of liquid caramel to give it more color.
Return the fillets to the pan to simmer a couple of minutes in the sauce and serve.
Make a few incisions in the pork to insert the mushrooms, ham, almonds and cinnamon.
Spread it generously with lard, add a few drops of lemon and sprinkle with salt and pepper.
Wrap in dampened parchment paper and bake slowly in the oven at medium heat.
You can eat it with almond sauce.
Clean, bone and julienne the frog legs and sauté them in butter together with the chopped onions.
When they are browned, flambé with brandy, add the flour and stir-fry over low heat together with the nutmeg, white pepper and chopped truffle.
Then add the fresh cream, stirring continuously for about ten minutes with a flat-headed wooden spoon. Roll the ham slices into tube shapes, tie them with the green leek fibers and fill them with the mixture.
For the sauce, sauté the green onion in butter in a small pan; add the cream and reduce for 15 minutes. Crush it all and put it through a very fine strainer to get a smooth, creamy texture.
Heat the olive oil in a frying pan and fry round slices of garlic over low heat until they are soft.
Cut the ham and piquillo peppers into strips and add them to the pan. Sprinkle with cumin and stir-fry for 5 minutes.
Remove the mixture using a skimmer to drain away as much oil as possible and set it aside. Fry the eggs in the remaining oil without letting the yolks get hard. Place them on a platter together with the peppers, ham and garlic and serve.
Mix all the stuffing ingredients and the salt. Scoop out the potatoes with a teaspoon, salt them and fill them with the stuffing. Mix all the sealer ingredients in a food processor and spread the mixture over the stuffing in the potatoes. Fry the potatoes lightly on this side to create a seal so the stuffing will not leak out during cooking. Finally, cook the potatoes 8 minutes in the broth with the vegetables.
Serve in soup dishes, placing two potatoes, a tablespoon of chick peas, two or three sausage slices, carrots and celery in each dish and sprinkle with parsley.
Clean and fillet the sea bass.
Blanch the green leek leaves in water with salt and cut them into thin strips.
Sauté the bacon until it is browned and fry the spinach leaves, julienned leeks, beet chips and turnips in oil.
Bake the mushroom and Iberian ham crispies in the oven for 10 minutes at 150ºC. Cook tourné potatoes and carrots.
Place a strip of bacon and fresh coriander leaves between two sea bass fillets, sprinkle with salt and pepper and tie with the green leek strips. Fry in a little ham fat and olive oil until the skin is browned. In the meantime, reduce the wine in a saucepan.
Serve on a plate and garnish with the vegetables and Iberian ham crispies mixed together.
Cut the onion into very thin slices and the smoked salmon in small pieces.
Melt the butter and sauté the onion over low heat.
Add the salmon, salt, pepper, tomato sauce and brandy and reduce. Then add the gelatin sheets (soaked in water) and mash the mixture.
Put it through a fine-mesh metal strainer to get a smooth creamy texture. Set it aside to cool.
Whip the cream with a pinch of salt and white pepper. Add the smoked salmon before it gets firm, stirring gently.
Cool for two hours and then fill the ham slices, which have been rolled into a tube shape.
Fillet the salmon into 16 equal pieces, sprinkle with a few drops of lemon juice and salt and pepper.
Lay a basil leaf on top of each piece of salmon and roll it up with a ham slice.
Heat the oil to very hot and fry the rolls over high heat. If the ham is bellota-grade Iberian, it is better to use sunflower seed oil so as not to mask the ham flavor. Otherwise, olive oil.
Roast and peel the peppers. Cut 4 of them into strips and set aside.
Clean the anchovies, marinate them slightly with the vinegar and olive oil and set aside.
Sauté the onion and add the remaining peppers. Crush them in the food processor and put through a strainer.
Add the milk and lightly-beaten egg whites and put them in the freezer.
Serve the toast on a plate with the ham slices on top. Warm the pepper strips slightly and place them on top of the ham, and the anchovies over them. Place a frozen milk and egg-white ball and add vinaigrette sauce. Season with Maldon salt.
Clean and cook the vegetables.
Put the oil, onion, garlic and diced ham into a cooking pot and brown.
Add the flour, stir a bit, add the vegetable broth and continue stirring to thicken into a smooth sauce.
Bring it to a boil and correct the seasoning. Add the cream and vegetables, bring to a boil again and it’s ready.
Boil the eggs until they are hard and place them in a dish with very cold water to cool. Peel the avocados, cut them in half, remove the stone and cut them into medallion slices.
When the eggs are cold, place them in a bowl and add the chopped onion, oil and vinegar. Blend with a mixer and add salt and pepper.
Serve the Iberian ham slices on a platter and place the avocado slices in the center. Pour the sauce over it all and garnish with a little mild paprika and a sprig of parsley.
For the vinaigrette: Heat the vinegar and water in a saucepan. When it starts to boil, add the chopped fresh oregano and remove from the stove; keep the lid on and let it steep about 15 minutes. Then add the oil and stir briskly to mix well.
Wash the tomatoes, cut them into thin slices and place them on a plate.
Spoon the vinaigrette over the tomatoes and lay the ham slices on top. Do not put the ham on the tomatoes until the last minute; otherwise the slices will get wet and soften.
Crumble the bread and mix it with the cream. Peel the melons, remove the seeds, and blend them with the mixer. Mix the ham broth, cream and melons together. Add two tablespoons of almond flour, vinegar, salt and Vichy water and blend with the mixer. Let it cool.
Serve in a soup bowl or a cup. Add a few melon balls and the Iberian ham slivers.
Peel the pineapple, dice it into 1.5-cm cubes and set aside. Cut the ham into slivers and set aside.
Gelatin: Place the gelatin sheets in a bowl of cold water for 10 minutes. In the meantime, crush the pineapple pulp in the ham broth. Then mix the three ingredients (gelatin sheets, broth and pulp) and stir until thickened. Pour the mixture into a mold (an ice cube tray, for example) and leave it in the refrigerator for an hour and a half.
Serve the gelatin in a ring of ham slivers and a ring of diced pineapple on the outside. Serve with fruity rosé or white crianza wine.
Cook the sprouts in water and salt for 15 or 20 minutes (according to size). In the meantime, sauté the onion in a frying pan with 4 tablespoons of olive oil. When it is browned add the ham cut into slivers, the breadcrumbs and the white wine. When the alcohol from the wine has evaporated add the sprouts and a little of the cooking water until they are done. It will be ready to serve in 5 to 10 minutes.
Wash all the ingredients and cook them in a generous amount of water (starting out cold) and remove the bone after 20 minutes of boiling. Continue cooking for approximately three hours, adding more water as needed. If you use a pressure cooker it will take a bit less than an hour. Then strain the broth.
Reduce the ham slivers in the cream, crush and add to the broth (in the same proportion).
Soak the chick peas about 12 hours and cook in a generous amount of water over low heat with the beef, chicken and bone until it starts to boil. Skim off the scum and add the celery, leeks and whole, peeled carrots. Simmer for about two hours until the chick peas are soft.
Strain the broth and add the chopped Iberian ham, the sliced hard-boiled egg, some of the chick peas from the cooking pot and a few croutons.