Broad beans humus
100 grams of tender broad bean seeds, half a fresh onion (sweet white, spring onion type), a clove of garlic, a sprig of mint, a small spoonful of ground cumin, the juice of half a lemon, a small spoonful of oregano, salt , water to cook the beans, a tablespoon of ground sweet pepper (paprika) and extra virgin olive oil.
Peel the beans, remove the seeds and cook them in a container with water for about ten minutes. Remove from the heat, strain the beans, reserving a little of the cooking broth.
Peel and chop the onion and garlic clove into small pieces.
In a frying pan pour a splash of extra virgin olive oil and fry the onion and garlic over medium heat for about two or three minutes, when it begins to whiten add the beans and leave to fry for about five minutes, stirring carefully so that they do not burn vegetables. Remove from fire.
Put the refried beans in the blender glass, add the lemon juice, the mint leaves, the ground cumin, the oregano, a pinch of salt, two tablespoons of the bean cooking broth and two tablespoons of oil extra virgin olive.
Beat with maximum power until a purée-like cream remains but a little denser. Taste and rectify salt if necessary.
Transfer the cream to the plate where it will be presented, sprinkle with ground pepper and a good splash of Cornicabra extra virgin olive oil.
- Beet-root humus with Iberian ham
INGREDIENTS FOR TWO PEOPLE:
3 medium cooked beets, 1 medium tomato, 1 slice of bread, 1 clove of garlic, 4 tablespoons of white wine vinegar, salt and half a small glass of extra virgin olive oil.
Sides: 3 quail eggs, 1 small can of canned tuna, 2 slices of Serrano ham, green shoots and pearls of extra virgin olive oil.
Peel the tomato and remove the seeds. Peel the garlic and remove the central root.
in the glass of the blender add the bread, the tomato and the chopped beets, the clove of garlic, vinegar, oil and salt to taste, passing it so that it is as fine a dough as possible. Taste and rectify to taste some of the ingredients. Reserve in the refrigerator
While cooking the eggs, once cooked, peel and reserve.
Pass the slices of ham through a frying pan so that they are crispy.
When serving, pour the beetroot cream on the plate, place the cubes of beetroot in the center, the well-drained tuna, the Serrano ham and the quail eggs on one side of the plate….and garnish with the green shoots and the EVOO pearls.
3.Clums with cava
The steps to follow:
First of all, clean the mussels well, it may seem laborious and complicated at first, but I assure you that nothing is further from reality,
To do this, it is necessary to remove the filaments that appear between the two shells, the byssus, the beards that are why the mussel remains attached to the tray or the rock before being collected. There are those who advise pulling it with a knife…..the latter would kill the animal…..The best thing, and it is my advice, to cut it with scissors…it is that easy, simple and straightforward.
Eliminate the small crustaceans adhered to the surface of the shells by hitting them gently with a kitchen knife and with the same knife or a scourer, scrape the shells.
Once clean of adhesions, rinse them well; I usually do it by filling the kitchen sink, stirring them well and doing this operation twice, so I ensure a more thorough cleaning,
While this last rinsing operation is being carried out, discard those that are broken and the shell has killed the animal and those that do not weigh at all (if the fishmonger is trustworthy this will not happen... my fishmonger, in the Huelin Market, it gives very beautiful, full and super clean externally).
Peel the garlic and onion and chop them into small pieces.
Cover the bottom of a saucepan and sauté the onion, garlic and bay leaf over low heat.
When they are transparent, add the mussels and the cava.
Bring to a boil, always over low heat, allowing the alcohol to evaporate and the bivalves to open. Stir with a wooden spoon if necessary to help cover them with the cava and open them up.
Add the cream and the saffron saffron threads, salting to taste. Cover the pan and let it cook for a few minutes.
Remove from heat and let stand, keeping warm.
Serve in a single source.