Method

Heat 100ml Spanish olive oil in a saucepan and add onions, chopped garlic and ham. Fry lightly, then add red pimentos and diced capsicums and continue to brown. Add wild mushrooms and cook slowly for 15 minutes. In a separate pan, sauté the chicken (cut into four pieces and seasoned with remaining Spanish olive oil) and when it is golden coloured, add to other vegetables. Cook together gently for a further 20 minutes, add concentrated tomato, white wine and demi glace, and boil very gently for 5 minutes. When done, sprinkle chopped parsley over chicken.

Method

Preheat the oven to 200C Use the bacon to wrap the two chicken breasts (two rashers per chicken breast) and season with salt and pepper. Wrap the breasts in foil and cook in the oven for 40 – 45 minutes. Finely chop the onion and fry with Spanish olive oil until transparent. (Do not brown). While continuously stirring, add the grated coconut, curry and cream. Peel the tomato, remove the seeds and cut into small pieces. Add to the onion mixture stirring well, add salt and pepper and let cook for 3 minutes, again continuously stirring. Unwrap the chicken breasts and serve on a tray with the sauce around them. Sprinkle with chopped chives.

Method

Heat the Spanish olive oil in a large frying pan and add the bread, almonds and garlic. Turn bread until cooked, then remove and set aside. Sauté the pieces of chicken in the same Spanish olive oil, then remove and set aside. Fry the onion in the same Spanish olive oil until soft, then put the chicken back in, cover with water and add the lemon juice, salt, cinnamon and cloves. Cover and cook over low heat for 45 - 60 minutes, depending on how tender the chicken is. Meanwhile, crush the saffron, cumin seeds, fried bread, garlic and almonds in a mortar. Add the hardboiled egg yolks and dilute with a little of the cooking water. When the chicken is almost cooked, add the mixture from the mortar. Do not allow to boil vigorously, as the sauce might separate. It should be quite thick.

Tip

Before salted cod can be used, the salt must be removed by soaking the fish. Cut the cod into coarse pieces, rinse the salt and place in water to cover. Change the water frequently, and soak until the fish is soft and the water is no longer salty – this may take from 24 hours up to 2 days.

Method

Wash the cabbage and julienne, then cook in salted water for 15 minutes before draining and putting to one side. Crush the garlic in a mortar, rub over the birds and leave to sit for an hour. Brown the partridges on all sides in hot olive oil, then remove from the pan and put on the side. Finely chop the onion and fry in the same oil, then add the ham, cut into 2 cm pieces, and sauté gently. Now add the birds, along with the bay leaf, oregano and two cups of white wine. Cook for around three quarters of an hour, until the meat is tender. Prepare the sauce by peeling the apples and slicing into four, removing the center area and filleting the resulting pieces. Cook on a low heat with a cup of white wine and two tbsp of sugar for 15 minutes, then blend with food processor. Place the partridges on a platter. Mix the onion sauce with the cabbage, and arrange this around the birds. Serve with the apple sauce on the side.

Method

Clean the partridges well and tie them up to acquire a good form. Place a pan with Spanish olive oil on the heat and fry them lightly until browning them. Remove from the Spanish olive oil and transfer them onto an earthenware casserole dish. In the same Spanish olive oil, fry at low temperature the cut onion, the peeled and sliced carrots, the chopped garlic and the bay leaf. Fry lightly all these ingredients together for a few minutes and pour over the partridges. Add on the vinegar, the wine, the pepper and the thyme. Season with salt and add water until covering them. Cover them well and let them cook at low temperature until tender. If the broth evaporates, add on some water. It is important that they always remain covered with liquid. Let them cool in the same broth. At the time of serving, cut them in half and place them on a serving plate. Pass the sauce through the sieve and pour it over them. They can be served hot or cold.

Tip

If they are placed in the refrigerator well covered, they can be stored for a few days.

Method

Scrub the chicken with the garlic, season on the inside and on the outside and place it on a large casserole dish with the bottom covered with Spanish olive oil. Add the peeled and cut onions and the peeled and sliced (in rounds) carrots. Fry, lightly stirring to take on some colour. At this time pour in the wine, cover and cook slowly for 45 minutes. In the meantime, sauté the mushrooms, washed and cut in halves or fourths, in a little butter. Save while heating. Once the chicken is made, cut in fourths and place on a serving plate. Pass the sauce through a blender and add on the cream. Pour over the chicken. Adorn with the mushrooms and serve.

Tip

When cooking with wine, strong heat can be used to evaporate the alcohol, leaving just the scent to remain.

Method

With a fork and cover totally with foil, pressing well against the walls. Cook the pastry for 10 minutes at 180C. Remove the foil and cook for further 5 minutes (approx). Beat eggs with the thickened milk, adding a little bit of salt and pepper to your taste. Add a splash of Spanish olive oil, bacon and turkey and fill the pastry shell. Cover pie with grated cheese and place in oven, at 180º for 25 – 30 minutes approx., until it is cooked (prick with a skewer - it will come out clean if cooked through).