Cocido Madrileño (Traditional Madrid Stew)

500 gr. chickpeas
1/2 kg. baby carrots
6 medium size potatoes
1/2 kg. of cow meat
1/4 of Hen
2 cow bones legs
1 chorizo
1 morcilla (black sausage)
1 piece of serrano ham bone
150 gr. bacon
2 handfuls of very thin noodles
2 litters of water
salt


Leave the chickpeas to soak the day before, in warm water with a tablespoon of salt and a pinch of bicarbonate. Will be important to change the water at least twice. 

After 15 - 20 hours drain the chickpeas and set aside. Place in a large pot with cold water: the meat, bones, bacon, ham and chicken with a pinch salt. High heat and when it starts to boil, take out the foam from top and add the drained chickpeas. When a boiling low heat to cook slowly. Season to taste.

The stew should be cooked about 3 hours, taking out the foam occasionally. An hour before the end of cooking, add the chorizo, carrots cutted in half lengthwise & peeled potatoes.

Potaje rociero

1 kg. / 2 cups chickpeas
2 tomatoes
2 red peppers
1 onion
1 head of garlic
2 bay leaves
3 carrots
1 tsp sweet paprika
2 chorizos
2 black sausages (morcillas)
250g pork meat
200 gr of bacon
2 - 3 slices of hard bread
Salt, olive oil & pepper 
cumin and nutmeg to taste



Leave the chickpeas to soak 24 hours in warm water with a pinch of salt. Change the water twice in that time. 

After 24 hours set the chickpeas in a pot with the peeled and chopped tomatoes. Then add the half of the head of garlic, unpeeled cloves of garlic. Following bay leaves, the sliced carrots, chorizo ​​and morcilla cutted in medium slices. Then we add the pork meat and the diced bacon, olive oil and sweet paprika. Pour water until covering all the ingredients and let it cook for about 60 minutes over low - medium heat. Add salt to taste.  

In a frying pan add the red peppers and onions diced. Lightly fry with olive oil, along with the other half of the head of garlic (peeled this time) Add diced hard bread after 5 minutes. 

Add cumin to taste and blend in a mixer with half a glass of water. Add to soup and let it cook. Once it is cooked add a a pinch of salt if need it, pepper and nutmeg to taste. Let it cool for 10 minutes and serve. 

Wine Sausage with sauteed cabbage

12 homemade sausages 
1/2 cabbage 
2 big potatoes 
2 cloves of garlic 
1 glass of white wine 
water 
olive oil 
salt 
parsley 


Peel the potatoes, chop and boil in a saucepan with water and salt. Drain and mash with a fork. Place the puree in a bowl, add a pinch of salt, chopped parsley and 2tbsp of olive oil. Set aside. 

Wash and chop the cabbage into thin strips. Peel and finely chop the garlic cloves. Golden fry with olive oil, add the cabbage and saute. Mix the cabbage with mashed potatoes and reserve. 

Meanwhile, cook the sausages in a pan with olive oil, and after 2 minutes add the white wine and cook for 3-4 minutes. 

Tips
Add manchego cheease go the mash potato mixture and cabagge. Yummy!

Tenderloin with Pedro Ximenez sauce (Solomillo con salsa al Pedro Ximenez)

1 beef tenderloin or pork 
1 onion 
Kosher salt and pepper 
1 tbsp of sultanas
Pedro Ximenez Sauce







Spread the tenderloin in olive oil and season. Cook lightly in a frying pan over medium heat, only until it is crispy from outside. (5 - 10 minutes) 

In the same pan (with the meat juice), cook the onion cut into wedges and cook for 2-3 minutes. 

Place the onion with the juice on a oven dish. Add the sultanas. Place the tenderloin on top. Bake for about 15 minutes at 220 º C (until cooked. The time depends on the oven)

Asparagus Wrapped in Jamón Serrano (Espárragos Envueltos en Jamón Serrano)

1 bunch fresh asparagus spears
12 long, thin slices of jamón serrano
Juice of 1 lemon
extra virgin olive oil
1 rosemary stem
black ground pepper









Dip the fresh asparagus in hot water and boil for 2 minutes. Drain well.

Mix the lemon, olive oil and finely chopped rosemary stem. With a brush spread the mixture on the asparagus.

Wrap sliced of serrano ham around a 1 - 2 asparagus, depending on the size. You can use an stick to close it well. 

Cook in a flat pan or BBQ. cool. Season with black pepper to taste.

Asparagus cannelloni with Red Pepper Sauce (Canelones de Espárragos con salsa de pimientos)

6 slices of cooked ham
12 white asparagus canned
mayonnaise
Manchego cheese
Piquillo pepper sauce

Spread the asparagus on paper towels to absorb the excess of water.

Roll the slices of ham on a plate, add a teaspoon of mayonnaise and spread all over the slice. Add two asparagus in the center and roll up.

Place in heatproof dish. Add grated manchego cheese on top, and heated with a burner or au gratin in oven.

Pour some sauce over the cannelloni and serve.

Wine Strawberry jam sandwich

20 slices of hand made bread
1/2 cup strawberry jam 
2 tablespoons of Rioja red wine 
10 slices of baked ham
10 slices of Manchego aged cheese
olive oil or unsalted butter








Heat the grilled. Mix the strawberry jam with the Rioja red wine. Spread the mixture on 10 of the handmade bread slices. 

Top with the ham and the manchego aged cheese, and close the sandwiches. Lightly butter the outside of the sandwiches, and cook over medium heat until toasted. If you don´t like butter, you can also toast the bread and add a bit of olive oil on top of the toasted bread.  This way you´ll be adding an amazing extra flavour. Cut in half and serve right away.

Coles de Bruselas con Jamón (Brussels Sprouts with Serrano Ham)

600 gr brussels sprouts
4 slices of Serrano Ham or Bacon
1/4 cup olive oil
1 Tbs. syrupy balsamic vinegar 
salt
black ground pepper


Preheat the oven to 200°C. 

Place the brussels sprouts on a baking sheet. Cut the Serrano Ham into dice and add to the pan. Add the olive oil, salt and black ground pepper. Mix all, and spread out the mixture in a single layer.

Roast in the ove until they’re tender and nicely browned. It should be cooked in 20 - 30 minutes. Toss while are in the oven, at least once. 

Chuletas de cerdo con manzana y salsa de sidra (Pork chops with apple and cider sauce)

4 pork chops
3 medium sweet apples
40 gr. butter
2 tablespoons flour
1 teaspoon paprika
1 teaspoon dried garlic
3 tablespoons of sugar
1 cup cider
salt & black pepper
olive oil
2 - 3 big potatoes
1 bay leaf



Mix the flour, paprika and garlic. Dip the pork chops into the mixture. Fry them in olive oil until brown on both sides. Place aside in a plate. 

Boil the potatoes in water and a bit of salt and a bay leaf. You can peel them if you like. 

Wash and peel the apples if the skin is tough, cut into large wedges and brown them in a pan with butter until soft. Add sugar and cook about 5 minutes. Then add the cup of cider and wait until the liquid is evaporated by half and the apples completely cooked.

Place 1 - 2 pork chops in a plate, serve with boil potatoes, apple slices and cider sauce on top.

Guiso de pollo y chorizo (Chicken and chorizo stew)

6 large chicken thighs
200 g chorizo
1 onion
2 medium leeks
1 tespoon paprika
a pinch of saffron strands
2 whole heads of garlic
4 sprigs of thyme
200 ml sweet white wine
250 ml chicken stock
800 g boiled white beans
1 bay leaf
olive oil & salt



Heat some the olive oil in a large pot and fry the chicken thighs on both sides until they are crisp and golden, set aside in a plate. Cut the chorizo into 1-2cm chunks and add to the pot. Fry for a minute on each side and remove from the pot, leaving the oil behind. 

Add the onion cut into thin wedges and the leeks chopped into 2-3cm pieces (fry in the chorizo oil.) Reduce the heat, cover and soften the vegetables for 3 – 4 minutes. Check that they don’t catch on the bottom of the pot. 

Sopa de Melón (Melon Soup)

1 melon
100 ml of cooking cream
salt
Serrano ham or bacon
50 ml olive oil
mint leaves






Cut the melon into wedges. Remove the skin and seeds, and chop it. Grind the melon in a blender and strain to obtain a creamy juice. Mix the cooking cream with the grind melon and add salt to taste. Leave to cool in the fridge. 

Habas ibéricas (Iberian broad beans)

200 gr. peas (peeled)
200 gr. broad beans (peeled)
2 - 3 spring onions
2 eggs
2 slices of bacon or Serrano Ham
extra virgin olive oil
salt and parsley
cayenne





Cook the peas in a pot of salted water for 8 minutes. Drain and keep the peas and broth. 
Cook the broad beans in another pot with water and a pinch of salt for 8-10 minutes. Drain and keep the beans.

Solomillo de cerdo a la manzana (Pork sirloin with apple)

1 pork sirloin
1 onion
1 apple
2 cloves of garlic
1 glass of white wine
Ground black pepper
Salt





The first thing we do is saute the onion and garlic in a pan with extra virgin olive oil. Add salt to taste.
Meanwhile, let's spice up pork sirloin. We can also peel and cut the apple into small squares.

Dátiles con bacon (Bacon dates)

 20 dates

20 fried almonds or walnuts

10 slices of bacon

Remove the bones of dates. Where it was before the hole, you put a fried almonds or walnuts.

Caldo con Pelotas (Broth with Balls)

Ingredients for 4 people

1 handful parsley, chopped

2 cloves of garlic

black pepper or chillies

125 grams of chicken breast

Saffron powder

2 eggs

Pine nuts or almonds

1 liter of chicken stock

breadcrumbs

salt

Meat ingredients

125 grams of lean pork

125 grams of salty bacon

125 grams of sausage

1/4 kilo of ground meat

Cut the garlic very small, chop the parsley and pine nuts, and squeezed a lemon.

In a deep platter place together all the chopped ingredients as meat and sausage, garlic, parsley, pine nuts, lemon juice, salt, saffron and black pepper or chillies (if you like spicy)

Migas (Crumbs)

INGREDIENTS (for 4 people)

1 loaf of stale bread (one-day-old)
100 grams of fatty bacon
100 grams of chorizo or serrano ham or fresh sausages
2 green / red peppers
Paprika
2 cloves of garlic
olive oil
salt
2 eggs


Cut the bread into tiny pieces and dampen in a little water, salt and paprika. Cover the breadcrumbs with a cloth and leave to stand for 12 hours.

Fry the garlic and sliced peppers in 5 tablespoonfuls of olive oil and drain.
Fry the diced bacon in the same oil. Then lightly fry the chorizo or ham, and drain off the fat.