Berenjenas rellenas

Ingredientes

− 2 berenjenas
− 400gr carne de buey picada
− 1 cebolla
− 2 dientes de ajo
− Worcestershire sauce
− Queso rallado

Preparación

Lavar y cortar las berenjenas en dos, realizando cortes profundos en la carne. Horneamos a 180 grados con sal y una pintada de aceite de oliva. CUando estén tiernas, vaciamos la carne y reservamos las pieles.

Freimos una cebolla grande y dos ajos en aceite, y a continuación añadimos la carne picada, bien salada y pimentada. Freimos un tiempy y añadimos Salsa de Worcestershire (a mi me gusta añadir bastante salsa). Luego añadimos la carne de las berenjenas troceadas y freimos hasta que las carnes estén hechas.

Podemos cambiar la salsa worcestershire por 4 cucharadas de tomate frito (o ketchup), vino blanco, oregano y maicena para espesar.

Añadimos queso rallado (cheddar,emmental o similar) y gratinamos.

Spicy prawn and chicken noodles

History

Noodles have been eaten in China since more than 4000 years. The oldest found were long, thin and made from millet. Later on Chinese started to eat wheat and rice noodles, mostly in northern and southern china respectively.In Chinese tradition they symbolize longevity and they are never cut.


Ingredients
− 500gr noodles
− 1 clove garlic
− 2 chicken breasts
− 200gr prawns
− half pak choi or green cabbage
− 1 large carrot
− 1 onion
− salt
− light soy sauce
− chili sauce/oil
− cornflour
− sherry

Preparation

Slice the chicken in strips and marinade in a mixture of sherry, light soy sauce and cornflour in equal parts (around 1 tbsp) for one hour.

Add half a cup of water with half a chicken stock cube, 1 tsp of light soy sauce, chili olive oil, sugar and 2 tsp of cornflower.

Cook the noodles and drain. Fry the thinly cut garlic and chicken on a wok until the chicken is nearly cooked. Add the prawn to the center and cook to completion. Set aside.

Stir fry the sliced pak choi in chili oil, add the sliced carrot and onion. When done, add some salt and set aside.

Stir fry the noodles with chili oil and 1 tbsp of light soy sauce. Add the chicken, prawn and vegetables to the wok. Stir the sauce and add to the wok, stirring until the sauce thickens.

Serve immediately.

Traditional British roast (without yorkshire pudding) (4p)

Ingredients for the beef
−900 gr beef joint
−1 dessertspoon dijon mustard
−1 dessertspoon plain flour
−1 small onion
−Olive oil
−1 tablespoon Worcestershire sauce
−salt and freshly milled black pepper

Ingredients for the potatoes
−1kg baby potatoes
−2 tablespoons semolina
−salt and freshly milled black pepper
−Olive oil

Ingredients for the gravy
−1 tablespoon plain flour
−approximately 1 litre beef or vegetable stock

Preparation

Preheat oven to 240C degrees. Mix flour, mustard, salt pepper and some worcestershire sauce and brush it to all the beef surfaces. Cut the onion in slices and place underneath the beef. Pour some olive oil over it. Place the beef in the middle oven shelf and roast for 20 minutes. Turn the heat down to 190C degrees and roast for 15 minutes per 450gr of beef for a rare finish. Add more minutes for medium done, or 30 minutes for well done. Every 20 minutes remove the tray from the oven and baste it with its own juices. When the beef is cooked, place it on a cutting board and leave it rest for one hour.

Prepare baby potatoes cutting them in half and boiling them for 4 minutes. Place them on a roasting tray and add salt, pepper, olive oil and sparkle with semolina. Place them in the oven and bake them for 45 minutes at 220C degrees.

While they cook prepare the gravy. Boil the roast juices with the flour slowly adding the hot stock. Allow it to simmer gently to concentrate it and increase the flavour.

Serve the dish immediately after the potatoes are finished roasting.