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* MARINATED PORK TENDERLOIN WITH PEACH AND MINT SAUCE

INGREDIENTS:
* 4 slices of pork loin cut in half
2 tablespoons soy sauce * 2 teaspoons
oil peanut
* 1 clove garlic, crushed.
* 2 tablespoons lime juice
* ½ teaspoon ground cumin ½ teaspoon
*
ground coriander 1 teaspoon brown sugar

PEACH AND MINT SAUCE:
* 4 half peach in syrup drained and chopped fine.
* ½
chopped yellow bell pepper 2 tablespoons chopped fresh mint leaves * 1
chili / red pepper, fresh, chopped fine without seeds.

P SERVICE:
1 .- Mix the sauce, oil, garlic, juice, spices and sugar in large bowl.
2 .- Put the pork in the marinade.
3 .- Cover, refrigerate 3 hours or overnight. 4 .- Drain
back; discard the marinade. 5 .-
Roast the tenderloin on the grill oiled until both sides are browned and desired doneness.
6 .- Serve pork with peach salsa and mint.

PEACH AND MINT SALSA:
1 .- Mix all ingredients in a bowl.

TIPS:
1 .- The marinated pork is suitable for freezing
2 .- Per serving: 5 grams fat, 1 gram fiber, 250 kcal.

Source: Cooking Healthy and Tasty. Diario El Nacional. Venezuela.

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* CHICKEN BURGERS WITH MUSTARD CREAM SAUCE

INGREDIENTS:
* 500 grams of lean chicken priate
* ¾ cup bread crumbs
* ¼ cup chopped fresh parsley
* 2 teaspoons chopped fresh thyme * A few drops

Tabasco sauce * 1 egg, lightly beaten
* 4 slices of bacon
* Oil

MUSTARD CREAM
* ½ cup of cream / skimmed
sour cream 1 tablespoon mustard seeds
2 tablespoons chopped chives

PREPARATION:
1 .- Mix the minced chicken with breadcrumbs, herbs, sauce and egg in large bowl.
2 .- Form 4 patties.
3 .- Remove the fat from the bacon, wrap the burgers with bacon and secure with toothpicks. 4 .-
arrange them in a tray, cover, refrigerate 1 hour. 5 .- Color
patties with oil. 6 .-
grilling hot griddle until browned on both sides and done.
7 .- Serve with mustard cream.

MUSTARD CREAM:
1 .- Mix all ingredients in a bowl

TIPS: 1 .-
raw hamburger, suitable for freezing.
2 .- Per serving: 16 grams of fat, 1 gram fiber, 250 kcal.

Source: Cooking Healthy and Tasty. Diario El Nacional. Venezuela.

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* CHICKEN WITH TOMATO AND HERB GRILLED STRIP

INGREDIENTS:

* ¼ cup dry white wine or apple juice * ½ cup

water * 4 chicken breast fillets

Tomato Sauce:

*
chopped 2 large tomatoes * 1 medium onion, cut into julienne
* 2 chicken bouillon cubes
crumbled 1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves 2 tablespoons
parsley * ½ cup chopped


water PREPARATION:

1 .- Mix wine and water in a large saucepan.
2 .- Boil fifteen minutes on high heat, uncovered. Add the chicken and cook over low heat for 5 minutes.
3 .- Drain the chicken.
4 .- Serve with tomato sauce.

tomato sauce and herbs

1 .- Mix all ingredients in a saucepan.
2 .- Bring to a boil and simmer uncovered for 15 minutes.

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* THAI STYLE SPAGHETTI SAUCE

INGREDIENTS: * 1 ½
strip roast
* ½ cup
sweet chile sauce 2 tablespoons fish sauce 2 tablespoons
rice wine
* 2 garlic cloves machacados
* 1 cucharada de hojas de cilantro fresco picadas.

PREPARACION:
1.- Adobar la carne con los demás ingredientes.
2.- Cubrir; refrigerar 3 horas o una noche.
3.- Escurrir la carne; reservar el adobo.
4.- Asar la carne en una plancha caliente aceitada hasta que este dorada y al punto; pintar con el adobo reservado durante la cocción.
5.- Llevar el resto del adobo a ebullición en una cazuela pequeña, bajar el fuego y hervir 2 minutos.
6.- Servir el asado de tira con la salsa.

TIPS:
1.- Por ración: 15 gramos de grasa; 2 gramos de fibra; 370 kcal.

Fuente: Cocina Fácil y Sabrosa. Diario El Nacional. Venezuela.

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* STYLE HOME

INGREDIENTS:

*
500 grams of spaghetti 2 tablespoons olive oil * 2 medium onions

chopped * 2 cloves garlic, crushed
* 500 grams of minced meat
* 2 cans of 400 grams of tomatoes
* 2 medium carrots, sliced \u200b\u200b
* 1
chopped celery * 1 medium green bell pepper finely chopped
* 1 medium green bell pepper, finely chopped * ½ cup
tomato concentrate
* ½ cup dry white wine
* 1 beef bouillon cube
* 1 cup water PREPARATION



1 .- Pour the pasta into a pot of boiling water and salt to taste, cook uncovered until al dente, drain.
2 .- Heat oil in a pan, add the onion and garlic and cook, stirring until onion is soft.
3 .- Add the beef, cook stirring constantly until golden brown.
4 .- Add the undrained tomatoes, slightly chopped and the other ingredients.
5 .- Cook for 30 minutes with the lid on until vegetables are tender and sauce thickens.
6 .- Mix the spaghetti with the sauce hot.

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*

INGREDIENTS:
1 tablespoon olive oil * 1 large onion

chopped * 3 cloves garlic, crushed
* 3 slices of bacon chopped
* 200 grams of sliced \u200b\u200bmushrooms
* 1
kilos of ground beef 1 can of 425 grams
tomato * ¾ cup tomato paste * ½ cup
dry red wine
* 1 beef bouillon cube

PREPARATION:
1 .- Mix the oil, onion, garlic and pancetta in a large bowl, cook covered for 6 minutes, stirring once during cooking.
2 .- Incorporate the mushrooms and cook uncovered for 4 minutes.
3 .- Add the beef and stir well and cook covered for 10 minutes stirring twice during cooking.
4 .- Add the crushed tomatoes, undrained, concentrate, wine and crumbled cube and cook uncovered for about 20 minutes or until sauce thickens, stirring twice during cooking.

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BOLOGNESE SAUCE * MARINATED CHICKEN A LA LIMA

INGREDIENTS:
* 4 chicken breast fillets
2 tablespoons chopped fresh cilantro leaves 1 lime

*
LIME DRESSING AND CHILLI
* 1 / 3 cup lime juice
* 1 clove garlic, crushed * 2 teaspoons
grated fresh ginger 1 tablespoon
soy sauce * 1 chilli
/ pepper finely chopped fresh red
* 2

chopped chives PREPARATION: 1 .- Crush
breasts with a meat mallet.
2 .- Mix the chicken with the marinade in a large bowl.
3 .- Cover, refrigerate 3 hours or overnight.
4 .- Drain the chicken. 5 .-
Roast chicken on grill, oiled grill or griddle until golden on both sides and done.
6 .- Sprinkle with cilantro, serve with lime wedges.

chili AND LIME DRESSING: 1 .-
Mix all ingredients in small bowl.

TIPS:
1 .- Suitable for freezing.
2 .- Per serving this recipe has 5 grams of fat, 1 gram fiber, 209 kcal.

Source:
Kitchen. Healthy and Tasty. Diario El Nacional. Venezuela.

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* LAMB CHOPS WITH WHITE BEANS

INGREDIENTS:
(6 persons)
* 24 lamb chops cut from 4 in
* 300 grams of white beans
* 150 grams of French onions
* 6 piquillo peppers
* 1 head garlic
* 1 quart of beef broth
* 200 ml olive oil 1 tablespoon
*
chopped rosemary 1 tablespoon chopped chives

* * Salt Pepper

PREPARATION:
1 .- Let the beans soak for 8 hours in cold water.
2 .- Peel the onions
3 .- Peel the garlic cloves. 4 .- Open
along peppers and remove seeds.
5 .- Put the beans in a saucepan with the onions and garlic.
6 .- Cover with beef broth and bring to a boil, remove from heat to cut the boil and put the pan back in the fire.
7 .- Cook over low heat for 1 hour.
8 .- Heat oil in a baking dish and lightly brown the lamb chops.
9 .- Bake at 200 º C for 15 minutes.
10 .- Five minutes before completion, add the peppers and drizzle with cooking juices.
11 .- Serve chops with peppers and beans for garnish and sprinkle with chopped herbs

TIPS:
1 .- Preparation about 10 minutes plus 8 hours (soaking). 2 .-
cooking in 1 hour plus 15 minutes
3 .- Calculates a 4 chops per person if lamb, if recental, 3 pieces suffice for a second entrée.
4 .- Every 100 grams of chops provide 225 calories.

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* Picatto CHICKEN MILANESE WITH

INGREDIENTS:
* 4 chicken breast fillets
* 300 grams of fettuccine Salt and pepper

* mixed herbs (thyme, basil, parsley, rosemary).
* 1 cup flour
* Salt and pepper to taste.

batter THE CHICKEN:
* 100 grams of grated Parmesan cheese 3 eggs

* 2 tablespoons flour

TOMATO SAUCE FOR THE PERFUME OF BASIL:
* 2 garlic cloves
* 1 tablespoon olive oil
* 6 tomatoes peeled and chopped
* 4
fresh basil leaves 1 tablespoon tomato paste

PREPARATION: 1 .- Cut
, type Milanese, chicken breasts.
2 .- Prepare the marinade of herbs then season to taste, flour and set aside. 3 .-
boiling water 2 minutes to place the tomatoes, remove them from the water, peeled and seeded, then chop the tomatoes in small squares, like garlic.
4 .- In a skillet with olive oil, fry the garlic and add tomatoes and a tablespoon of tomato paste. 5 .-
flavored with basil leaves, cook about 10 minutes over low heat. 6 .- Flour
breaded and covered with cheese mixture.
7 .- In a pan with little oil, brown on both sides and set aside. I
8 .- Boil fettuccine al dente and then saute in butter.
9 .- Present the chicken on tomato sauce perfumed with basil in the dish and garnish with fried fettuccine. 10 .-
Garnish with a sprig of basil.

Source: Easy Cooking. Journal 2001. Venezuela

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* THAI CHICKEN SALAD (Thai Chicken Lettuce Wrap)

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* STEWED PEAS (Venezuela)

Story Of A Thick Wide Cock

* MEAT BALL SOUP AND MASS

INGREDIENTS (6 persons)

* 1 cup cornmeal
* 80 grams of grated cheese (cheese ranger)

* 1 egg * 100 grams of ground pork (pig) * 100 grams of ground beef
*
grated 1 onion 1 clove garlic * * 1

chopped red pepper 1 tablespoon chopped fresh parsley
* 6 cups beef broth * 1

Parsley * 1 sprig of cilantro
* 1 sprig of mint
* Salt and pepper to taste * Oil for frying


PREPARATION:

1 .- Put the dough in a bowl with the cheese, egg and a pinch of salt. Mix well, form into small balls as a centimeter in diameter and set aside.

2 .- Put the meat in a bowl. Add the onion, garlic, paprika, parsley, salt and pepper. Mix well and shape into balls like mass.

3 .- Heat oil in a frying pan, fry all the balls and reserve on paper towels to drain excess fat.

4 .- Then put the broth in a pot on the fire and when it begins to boil, add the balls and herbs and cook for ten minutes.

5 .- Remove the herbs and serve hot.

Prepared this recipe step by step would be as follows:

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Source: La Cocina Venezolana Paso a Paso. Editorial Panamericana. Global SA Editores.

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* CHICKEN AND BASIL PIZZA BURGERS TUNISIAN

INGREDIENTS:

* 2 ½ cups tomato sauce for pasta
* 1 large ciabatta bread
* ½ cup fresh basil leaves well pressed
* 2 cups chicken shredded boiled
* 200 grams of crumbled feta cheese
* ½ cup Parmesan cheese shredded
* ½ cup shredded mozzarella

PREPARATION:

1 .- Pour the sauce into a medium saucepan.
2 .- Bring to boil and cook for five minutes with the pan uncovered, or until thickened slightly. 3 .- Meanwhile
open the ciabatta in half.
4 .- Chop the basil. 5 .- Provide
pieces of ciabatta with the crust side down on baking pan without oil.
ciabatta 6 .- Cover with the sauce, distributing over the chopped basil, chicken and cheese.
6 .- Bake fifteen minutes at 200 ° C or until cheese is melted and lightly browned. Serve the pizza garnished with the remaining basil.

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The original sauce that appears this recipe is made by grinding together all vegetables (tomatoes, cucumber, garlic and onion).
But in this case, the vegetables are cut into very fine dice to present somewhat more carefully without losing his cool.

INGREDIENTS:
(6 servings)
* 750 grams of minced lamb
* 2 * 2 small onions

garlic cloves 1 teaspoon ground cumin
* 2 teaspoons chopped fresh parsley 1 teaspoon
fresh oregano (or dried) chopped
* 3 or 4 tablespoons olive oil * 3
red tomatoes 1 cucumber

* * * Salt to taste Pepper to taste

* 1 teaspoon grated
lemon zest 1 teaspoon lime

TOOLS: Cutting board


Grill Knife Source


PREPARATION:
1 .- In preparing the accompanying peel tomatoes, remove seeds and cut into finely diced.
2 .- Do the same with the cucumber, a clove of garlic and the onions.
3 .- Mix all together and aligned with the grated skin of a lime and lemon, some salt, pepper and a couple of teaspoons of oil (optional).
4 .- Cover and reserve in refrigerator until serving time.
5 .- Peel and chop the onion and remaining garlic clove and add the ground beef, oregano. Parsley, cumin, salt and pepper.
6 .- Stir until well blended and form six patties.
7 .- To cook the burgers brush lightly with oil and place on hot grill.
8 .- Allow to cook over high heat until browned on one side (2 minutes) and turn them.
9 .- Dore watching the other side they do not burn.
made 10 .- The most desired meat will cook more slowly (to fire slower) and for longer. 11 .- Serve
made and served with tomato sauce, cucumber and onion.

Source: Mediterranean Cuisine II. Diario El Nacional Venezuela.

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* * BEEF RIB SOUP (Venezuela)

INGREDIENTS:
* 2 kilos of beef ribs

* 1 large onion * 4 cloves garlic, peeled and whole
* 1 leek, white part only.

sweet peppers * 2 * 1 included mint, cilantro and parsley
* 2 kilos of assorted vegetables, peeled and chopped into small pieces.
* Chopped parsley * Salt

* Pepper to taste.

PREPARATION:
1 .- To prepare the broth, place in a pot with the ribs into pieces, onion, leek, garlic, chillies, salt and some black peppercorns.
2 .- Take the heat and bring to a boil, reduce heat and simmer until meat is tender.
3 .- Strain and eliminate waste, degrease the broth. 4 .- Once
scouring take it over medium heat with minced vegetables and meat (fat free) and cook until soft, but firm.
5 .- Prepare a sauce and add to soup passed through a sieve.
6 .- Add the bound compound and cook for 5 minutes.
7 .- To serve remove the compound and sprinkle with chopped parsley.
8 .- Serve with arepas and avocado.

Source: The Journal Menu Venezuelan

Spray Painted Spice Rack

* BAKED PORK PIE (Venezuela)

INGREDIENTS:
* 250 grams of spaghetti 2 tablespoons

oil * ½ kilo pork flesh, cut in squares
* 1 packet cream of chicken, dissolved in 2 cups water 1 cup
chicken broth.
* 1 ½ cup corn
* 1 large red pepper
chopped 1 cup (100 grams) grated Parmesan cheese thick
the
PREPARATION:
1 .- Preheat oven to 350 º.
2 .- Cook the pasta according to package directions and drain.
3 .- Heat oil and brown meat, previously seasoned to taste. 4 .-
drain well.
5 .- A refractory that can then go to the table put the pasta and meat.
6 .- Add the cream and chicken broth refractory and mix.
7 .- Add the corn and paprika and stir.
8 .- Add the cheese and bake, uncovered, for 45 minutes.

TIPS:
1 .- Preparation 25 minutes Cooking
2 .- in 45 minutes.

Source: The Journal Menu Venezuela.

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* PORK LOIN SAUCE GREEN TOMATO (Venezuela)

INGREDIENTS:
* 1 ½ kilo pork loin
2 tablespoons lemon juice 4 tablespoons
*
grated onion * 3 tablespoons mustard * 1 ½
tomatoes green, coarsely chopped
* 10 tablespoons unsalted butter 2 tablespoons
corn oil
* 1 cup heavy cream * 2 eggs boiled

* 1 ½ cup chopped cilantro
* 1 hot pepper, finely chopped 1 cup
onion, thinly sliced \u200b\u200b

* Salt * Pepper to taste PREPARATION

:
1 .- At least 6 hours before serving put the back in a container other than metal and drizzle over the lemon juice. 2 .- Let
there for 1 hour.
3 .- Drain and dry. 4 .-
Smear the mustard, salt, pepper and grated onion.
5 .- Let this marinate for 4 hours.
6 .- In a large skillet melt 2 tablespoons butter with the oil and heat on medium.
7 .- Put there the whole loin and brown evenly.
8 .- Cover and cook for 40 minutes.
9 .- Remove from pan and let cool before cutting into thin slices.
10 .- Melt butter in skillet and fry remaining there tomatoes and simmer for 15 minutes, stirring occasionally, 1 sprinkle with salt to taste.
11 .- In a blender, place the cream, eggs, cilantro and tomatoes cooked, blend on medium speed, and little by little, trying to control the degree of spiciness, add the amount of chili you want.
12 .- In an ovenproof dish, place the previously cut back, causing it to retain its shape.
13 .- Pour the cream sauce and garnish with onion slices.
14 .- Bake preheated 350 º for 15 minutes, or until lightly browned and the onion all hot.

TIPS:
1 .- Preparation 25 minutes Cooking
2 .- in 2 hours.

Source: The Journal Menu Venezuela.

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* PYRAMIDS

very traditional, "briouates" (pastries) evoke the term "bra", which means on the Arabic, and more generally all around him (a letter, fill ... .)
These small triangular pastries can be filled with a garrison sweet or salty.

INGREDIENTS:
* 500 grams of fine pastry sheets
* 500 grams of beef ribs 1 onion

* * ½ bunch of parsley. * 5 Cl

peanut butter * 100 g

* 3 eggs * 1 bag of red dye
powder 1 teaspoon salt
* ½ teaspoon white pepper * Oil for frying


PREPARATION:
1 .- Chop the meat and the parsley, separately, in the electric grinder.
2 .- Mix the two but reserving 1 teaspoon minced parsley.
3 .- Peel, chop and slice onion.
4 .- Add 5 Cl of oil and 100 grams of butter to heat in a skillet and then sauté the onion for 5 minutes.
5 .- Add the red dye and the reserved parsley.
6 .- Mix together. 7 .-
pan then add the minced meat with parsley. 8 .-
Season.
9 .- Mix well with spoon.
10 .- Replace fire 5 minutes, stirring constantly.
11 .- When the preparation begins to turn brown, add 2 eggs.
12 .- Keep the fire 5 minutes, stirring with a spoon so that the eggs have time to cook a little.
13 .- Cutting a sheet of pastry in half.
edges 14 .- Turn left and right half-sheet. 15 .- Spread
ends with beaten egg.
16 .- Put a little Fill in the bottom of the page.
17 .- Fold the triangle on the left and the right to the end of the pasta.
18 .- Seal with egg. 19 .- Make
heat the frying oil to 180 º C. 20 .- Dip
puffs and let them cook for 4 or 5 minutes, until golden brown.
21 .- Place them on absorbent paper.
22 .- Serve in small dishes and decorate with parsley.


TIPS:
1 .- During the celebrations or meetings in the afternoon between women, the pyramids of pastry crust give away the eyes of the guests before his eyes brighten.
2 .-
Recipe for 4 persons 3 .- Preparation time 20 minutes 4 .-
Cooking Time 20 minutes.
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Source: Hot Starters. H. Kliczkowski

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STUFFED BEEF * CHICKEN ROASTED BABY (Mediterranea)

This dish is of Moroccan origin and for that reason does not add any alcohol to roast.
But if you want I sprayed half cooked chicken with a little wine, brandy or champagne.

INGREDIENTS:
(6 servings) * 6 chicken
picantotes (babies)
* ½ cup olive oil
* 6 garlic cloves
* ½ cup lemon juice 2 lemons

* * 3 sprigs fresh parsley
* Salt to taste Pepper to taste
*

TOOLS:

Knife Cutting board
Sources

baking oven

Bol
PREPARATION: 1 .- Open
chickens in half lengthwise and wash well, removing all traces of viscera may have.
2 .- In a bowl combine oil, lemon juice, garlic cloves, peeled and chopped, salt and freshly ground pepper generous quantity.
3 .- Place the chicken on a platter and sprinkle with the previous liquid, rubbing well to all the birds are well impregnated.
4 .- Let stand several hours in refrigerator.
5 .- At the time of turn on the oven broiler to 220 degrees.
6 .- Allow to heat for half an hour before entering the chicken.
7 .- Place in a baking dish in a single layer, skin side up.
8 .- Sprinkle with some of the marinade and place in the oven.
9 .- Grill for about ten minutes and turn.
10 .- Spray again with the remaining marinade and broil another ten or 15 minutes.
11 .- Turn back and grab a few more minutes, skin side up it is golden brown and crispy.
12 .- Peel the lemons (no white bits) and separate the segments. 13 .- Serve
accompaniment for chicken with a little parsley dive over the plate.

Source: Mediterranean Cuisine II. Diario El Nacional. Venezuela.

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CHICKEN CURRY WITH PAPRIKA (China) COCHIN

For those who like curry can do without this sort and prepare the recipe the same way, as in this recipe is not the predominant flavor and only gives a light touch.

INGREDIENTS:
(6 servings)
* 3 boneless chicken breasts, skinless
* 1 egg *

Salt to taste 2 tablespoons flour
* 1 red bell pepper * 1 green pepper

* 6 tablespoons soy sprouts
* ½ cup oil (sunflower or peanut better)
* 1 dash
chicken broth 1 teaspoon curry powder 1 teaspoon

sugar 1 tablespoon rice wine
2 tablespoons soy sauce

TOOLS:

Knife Cutting board
wok or deep frying pan
Bol

PREPARATION:
1 .- Wash the peppers, remove seeds and cut into cubes of about 2 or 3 centimeters. 2 .-
Reserve.
3 .- Cut the chicken into cubes the same size.
4 .- In a bowl mix the egg with a tablespoon of corn flour and a pinch of salt.
5 .- Add the diced chicken and reserve in refrigerator for about 20 minutes. 6 .- After
this hot weather all the oil, but two tablespoons in the wok or skillet.
7 .- Gently shake the chicken and saute over high heat for a couple of minutes.
8 .- When the chicken is lightly browned remove and reserve on paper towels to drain excess oil.
9 .- Clean the wok and add the two tablespoons of oil reserved in advance.
10 .- When the oil is hot add the peppers and soy sprouts and saute for a couple of minutes.
11 .- Add the chicken broth, soy sauce, sugar, rice wine, curry and tablespoon of water.
12 .- Let it boil for a minute, then add back the chicken.
13 .- Boil 2 to 3 minutes more and remove.
14 .- Serve fresh and hot.

Source: China Kitchen II. Diario El Nacional. Venezuela.

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* CHOP WITH PAPRIKA AND SOUR PINEAPPLE SAUCE

INGREDIENTS:
* 6 thick pork chops
* 6 cloves garlic, crushed
* 2 tablespoons Worcestershire sauce * Salt to taste

* 4 tablespoons of oil to brown
* 2 red peppers, green peppers

* 2 * 2 * 1 leek
can
pineapple in syrup 2 tablespoons butter to sweat the vegetables

SOUR SAUCE:
* ½ cup wine vinegar * ½ cup
* The
sugar syrup of pineapples
* 3 tablespoons ketchup 2 tablespoons
soy sauce * Salt to taste


PREPARATION: 1 .-
dressing pork chops with crushed garlic, Worcestershire sauce and salt.
2 .- Allow to marinate for at least 2 hours.
3 .- It is preferable to do one day in advance. 4 .-
Fry chops in a skillet with oil
5 .- Chop the vegetables into strips or julienne and sudarlos (part) in another pan with butter.
6 .- First, the garlic pot, then red and green peppers and finally, pineapples.
7 .- Prepare the sauce agrediculde combining all ingredients and cook fifteen minutes or until thickened.
8 .- Place the chops in a refractory container.
9 .- top, put the vegetables sweat and covered with sweet and sour sauce.
10 .- Cover with foil.
11 .- Bake for twenty minutes at 350 º F (125 º C).
12 .- Serve with white rice.


Source: Nury de Sucre

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* MEDALLIONS Cochin PRUNES SAUCE

INGREDIENTS:
* 1 pork loin 2 kilos, cut into medallions 1 cm thick.
* 6 cloves of garlic.
* 1 package of pitted prunes.
2 tablespoons wine vinegar
2 cups of sweet wine
* 3 tablespoons Worcestershire sauce 2 tablespoons

sugar * 3 chopped onions.
* 1 tablespoon dried thyme 2 tablespoons

butter Salt and pepper to taste PREPARATION

:
1.-Align pork medallions with crushed garlic, salt and Worcestershire sauce.
2 .- Let them marinate for at least two hours.
3 .- Chop the prunes into two parts.
4 .- Remove the seeds if they have.
5 .- Cut the onions into small pieces. 6 .- Sudarlas
in a pot with butter.
7 .- Add the prunes.
8 .- Add the two tablespoons of sugar, sweet, salt and thyme.
9 .- Cook for twenty minutes over means thick. 10 .- Brown
medallions on both sides (ten minutes each) in a pan with hot oil.
11 .- Serve two medallions per person.

SUGGESTIONS: Serve with chips yams or potatoes (cut thinly and fry) and the plum sauce in a gravy boat apart.

Source: Nury de Sucre

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* LAMB CHOPS MINT (UK)

INGREDIENTS:
* 1 kilo of lamb chops 1 tablespoon

vinegar * 1 bunch mint yogurt
* 1 * Salt to

taste * Pepper to taste

PREPARATION:
1 .- Cut the mint very fine and mix all ingredients except lamb.

2 .- Put the lamb marinated in this mixture for 2 hours.

3 .- Place the chops, drained from marinade, grill and roast.

4 .- Meanwhile, heat the mixture to serve as a sauce.

5 .- Place in a dish with the sauce.

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* RABBIT * Salmorejo

INGREDIENTS:

* 1 1 ½ Kilo rabbit

* 1 lemon * 7 cloves garlic, crushed

* ½ cup wine vinegar 1 tablespoon

red pepper, dried, ground

* 2 teaspoons salt

* 2 bay leaves

* 3 sprigs of thyme or ½ teaspoon dried, ground

* ½ teaspoon oregano leaves or ¼ teaspoon dried, ground

* 1 cup oil for frying

* 6 cloves garlic

* 3 sweet peppers, seeded

* The wheel of a heavy crumb of bread without the crust

* Water * ½ tablespoon red pepper, dried, ground

* ½ cup frying oil where previously the rabbit

* ¼ cup wine vinegar

* ½ teaspoon black pepper,

ground 1 tablespoon salt *

Rabbit livers

* 4 cups beef broth

* ¼ teaspoon chili pepper, crushed

PREPARATION 1 .- Cut the rabbit prey. 2 .-
rub with lemon. Wash and drain well.
3 .- Prepare a marinade by mixing well the garlic, vinegar, paprika, salt, bay leaf, thyme and oregano. 4 .-
rub rabbit dams well with the marinade and set aside for 3 to 4 hours or overnight.
5 .- In a pot or heavy saucepan, put heat the oil for frying.
6 .- When the oil is hot, gradually add rabbit dams, clean technology, which is removed and, turning occasionally, fry until well browned, about 20 to 25 minutes. 7 .-
dams removed from the pot and drain on absorbent paper apart.
8 .- In the remaining oil in the pot, fry until brown, six cloves of garlic, you pass these drained to a mortar with sweet peppers and crushed together to form a paste.
9 .- Put the bread to soak in water to cover for several minutes. 10 .-
expresses well, is added to the mortar with the garlic paste and chillies. 11 .-
also add the paprika and crushed all to take back a paste.
12 .- is added to the mortar ½ cup of the oil which fried rabbit and mix well.
13 .- Add the vinegar, pepper and salt. 14 .-
mix everything together and put aside.
15 .- In the mortar is finely ground rabbit liver, add ½ cup of broth, stir and add in a pot or large pot to the mix that is separate. 16 .-
upsets the rest of the broth and hot pepper. Add the rabbit.
17 .- Put the fire.
18 .- Bring to a boil. 19 .-
put over medium heat. 20 .-
cover, cooking until tender, about 50 to 60 minutes and remove from heat.

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INGREDIENTS:
* 1 leg of lamb

* Vinegar or lemon (the latter is optional)

*

bay leaf * 1 whole garlic head

* Salt * Pepper grain

* Olive oil * 1

sherry * 1 kilo of potatoes or carrots

* 2 cups water * Oregano

PREPARATION:

1 .- We

leg lamb and we make several small cuts with a sharp knife, and we are going to be seasoned with salt, pepper.

2 .- We

garlic and crush it well and then we will introduce the same cuts that we did previously and the lamb.

3 .- Le sprinkle vinegar or lemon (whichever you prefer), then we add the sherry, the leaves of laurel and olive oil.

4 .- We put the leg in a tray full fit and added two cups of water with all ingredients.

5 .- Add the potatoes peeled and cut into four across the tray.

6 .- What we cover with foil to all the ingredients and the natural juices of the lamb to mix and we put in the oven at 350 º C.

7 .- Every 20 minutes we will review and turning the leg to take all the ingredients.

8 .- A half hour and we remove the foil to start to brown.

9 .- When golden brown and pulls out and serve.

TIP: can accompany this dish with a rich salad.