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Playlist: Let's improve the year
Serrano ham with quince.
Ingredients
Serrano ham slices
quince tacos
slices of sliced bread
Elaboration
First take a slice of bread, cut off the crusts and then slice three or four rows lengthwise. Calculate the width of the slice and cut a small cube of quince that is enough to wrap it on the slice. Put the piece of quince on the slice and wrap it with the bread, take the slice of ham and wrap the bread. Easy and delicious, don't you think?
Mackerel ceviche with grapefruit.
Fast, cheap and light starter for Christmas
This mackerel ceviche is a perfect dish for a very easy, cheap and healthy starter or appetizer that you can adapt to your tastes.
Ingredients
Mackerel loins, 3 of 100-125 g each
Pink grapefruit, 1 cut into wedges
Grated orange peel, 1 tbsp.
Salt to taste
Cilantro, to taste
Elaboration
1. Grapefruit marinade
We peel the grapefruit. To make it easier, we first remove the ends and then the side skin. The less white nerves we have left, the more it will help us to take out the segments. Once we have peeled the grapefruit, we place ourselves on a deep plate and cut the grapefruit segments with the knife. If the segments are very large, as in our case, we will cut each of the segments into several pieces. Next, with the help of a fork or some pastry rods, we remove the pieces of grapefruit so that the blow releases a large part of its juices. Add a tablespoon of olive oil, salt, orange zest and coriander to taste. We remove. If you like a slightly sweeter taste, you can use less grapefruit and dress it with lime juice. If you like it even sweeter, a great option is to add a teaspoon of soy sauce.
2.Cut the mackerel
If you don't have much time, our advice is to ask the fishmonger to clean your mackerels and take out the loins completely clean and ready to eat. Cleaning and cutting the meat of the fish can be a bit tedious if you are not used to dealing with this product or if you do not have very sharp knives.
Before preparing the fish at home, we freeze it to prevent anisakis. Once the freezing time has passed and facing the defrosted fish, cut into half-centimeter-thick slices across the width of the mackerel loin. A cut similar to thin slices of ham. We booked.
3.Serve
Place the mackerel pieces on a plate. Add the grapefruit juice and mix well. Grate a bit of grapefruit skin. Before serving, let it rest for at least 2 hours in the fridge.
Strawberry and yogurt ice cream mini bonbons.
Ingredients
12 strawberries and 2 sweetened yogurts
Elaboration
We start by pouring the yogurts into a bowl and whisking them until they are really creamy. In an ice bucket, preferably in the shape of a hemisphere or a heart so that the result is more beautiful, fill the cubes with the yogurt up to about three quarters of their capacity. Put in the freezer for half an hour so that the cream begins to harden. Meanwhile, we clean the strawberries well, and cut them in half, so that they show their peculiar drawing that will contrast with the yogurt coverage. We take the ice tray out of the freezer and carefully place the half strawberries on top of each portion of yogurt, pressing on the strawberry until it is flush, but without covering it with the yogurt. Once we have everything in place, we cover the ice tray with plastic or kitchen film so that the strawberries do not burn in the freezer due to the action of the cold and we leave them for about twelve hours. We already have them ready for when we want to enjoy them.
The Wine: Touché wine.
It is a new wine, from a small local brand that has surprised us as well as fun; and we believe that the phrase of the bottle is ideal to close this 2020!!
Touché Wine is smooth and delicate in its aroma, while firm and consistent in its flavor. His arrival is subtle, but his palate unforgettable.
A wine to enjoy, either alone or accompanied, and ideally at 10°C
Tasting test answers
1| APPEARANCE:
Viscosity:HighClarity:Sparkly Color:Salmon pink
2| AROMAS AND FLAVORS
Intensity:Media Aromas:Fruity, especially sour strawberry, with a plum finish.
3| STRUCTURE
Sweetness:semisweetAcidity:Middle-lowTannins:Medium-LowBody:Light
The Wine: Oysters Pedrín
Once upon a time, the winemaker Luis García Severino was looking for a treasure among the vineyards of Alto Turia, a mysterious area of the DO Valencia, about which he had heard old stories about a rich elixir hidden among the golden fruits that were found there . After several adventures he found the Verdosilla variety. Such was his surprise and satisfaction with the wine obtained that he exclaimed… Ostras Pedrín. And in this way he baptized this jewel made at 1,100 m of altitude and with a fresh character that evokes the comics with which we grew up and that left their mark on our memory.
The temperatures and altitude of the area allow for a cold harvest that preserves all the aromas of the variety. The 25-year-old vineyard is located in the Alto Turia sub-area at an altitude of 1,100 m and with a continental climate tinged with the Mediterranean, but with very cold winters and temperature differences of up to 17º C between night and day in summer that give this wine its own special characteristics.
All this makes this white with a bright straw yellow color, a friendly, sweet, elegant, lively, fruity wine with a long finish.
Tasting test answers
1| APPEARANCE:
Viscosity:MediaClarity:SparklyWhite:Bright yellow
2| AROMAS AND FLAVORS
Intensity:High Aromas:white fruit
3| STRUCTURE
Sweetness:semisweetAcidity:MediaTannins:UnderBody:Medium
The Winery
Bodegas Vicente Gandia is a Valencian wine-producing and marketing company founded in 1885. At that time, the marketing of Vicente Gandia wines, as well as 100% of those produced in the Valencian Community, were destined for export in large barrels, specifically to European countries who, thanks to the Valencian Community, manage to provide greater vigor and grade to their wines. It is located on a family estate called Hoya de Cadenas, in the town of Utiel.
The fourth generation is responsible for the increase in the quality of the wines, for the creation of new lines of wine aimed at a younger audience, as well as for the cultural project Arte en Barrica, made up of a collection of barrels customized by artists such as Carmen Calvo, Miquel Navarro or Javier Mariscal.
In 2018, it was awarded the "Aurum Europa Excellence Enogastronomic Award", a recognition that recognizes it as the "Best European Winery", acknowledging its career and work within the world of oenology. This award was granted by CEUCO (European Council of Enogastronomical Brotherhoods), a European organization that brings together the main brotherhoods dedicated to the protection and dissemination of gastronomy and oenology in their places of origin.
The Winery
Bodegas Vicente Gandia is a Valencian wine-producing and marketing company founded in 1885. At that time, the marketing of Vicente Gandia wines, as well as 100% of those produced in the Valencian Community, were destined for export in large barrels, specifically to European countries who, thanks to the Valencian Community, manage to provide greater vigor and grade to their wines. It is located on a family estate called Hoya de Cadenas, in the town of Utiel.
The fourth generation is responsible for the increase in the quality of the wines, for the creation of new lines of wine aimed at a younger audience, as well as for the cultural project Arte en Barrica, made up of a collection of barrels customized by artists such as Carmen Calvo, Miquel Navarro or Javier Mariscal.
In 2018, it was awarded the "Aurum Europa Excellence Enogastronomic Award", a recognition that recognizes it as the "Best European Winery", acknowledging its career and work within the world of oenology. This award was granted by CEUCO (European Council of Enogastronomical Brotherhoods), a European organization that brings together the main brotherhoods dedicated to the protection and dissemination of gastronomy and oenology in their places of origin.
