El Brezal Christmas Menu

Asparagus coated with honey

Ingredients:

Preparation:

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Toast topped with goat’s cheese and honey

Ingredients:

Preparation:

We roughly cut the bread into finger thick pieces and we spread them with butter. Then, we heat a pan.
We cut the goat’s cheese and put it on one side.
We toast the pieces of bread in the heated pan. Once toasted, we place them on a plate and top with the goat’s cheese (so that the cheese melts a little).
We sprinkle crispy onion over the toast and add our El Brezal Thyme Honey.

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Cod with honey and citrus fruit sauce

Ingredients:

Preparation:

Coat the potatoes with olive oil and ground pepper, wrap in aluminium foil and put them on the embers until tender.
Meanwhile, put the cod the fillets in a heat resistant saucepan on the heat, pour the fish broth into the pan and put it on the embers covered with foil until the fish flakes away easily.
As the potatoes and cod are still on the embers, let us make the sauce. Squeeze a couple of oranges and put their juice into a small saucepan, add the juice of a lemon, margarine and “El Brezal” rosemary honey, peel another orange (removing the white flesh because it is bitter), cut it into segments and reserve sauce and segments.
Once the fish is done serve without the broth. Reheat the sauce without letting it come to the boil, add the orange segments with a little ground pepper, pour over he top of the cod with potatoes and garnish with some chopped parsley.

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Pork fillet with beer and honey sauce

Ingredients:

For the sauce:

Preparation:

Prepare the sauce by pouring the beer into a saucepan over medium heat, when it starts to boil turn down the heat and add the “El Brezal” Forest Honey, Tahini, mustard and lemon juice with salt and ground pepper.
Stir well until all ingredients are well mixed, let it simmer for 50 minutes and allow to stand with the heat off.
Prepare the meat on the barbecue, leaving it golden on the outside and juicy inside. Remove from the heat and cut the loin into strips.
We serve the meat accompanied by the sauce and let’s enjoy a great barbecue.

* Tahini: Tahini paste is similar to humus and is obtained by grinding freshly roasted sesame seeds and a little olive oil.

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“Leche frita”

Ingredients:

Preparation:

Put one litre of milk in a saucepan over a medium heat with the lemon peel and cinnamon stick
Before the milk comes to a boil, remove the cinnamon stick and lemon peel and add 4 tablespoons sugar
Stir over low heat until the sugar dissolves
Gradually add 2 tablespoons of cornflour and 6 tablespoons flour and continue stirring until everything has properly thickened and it has become a dough
Put the dough in a bowl and wait for it to cool
Once the dough has cooled, cut it into pieces
Heat oil in a frying pan
Take pre-cut pieces of dough and cover them in flour and beaten egg (in this order) and fry
Take the ‘leche frita’ from the frying pan and place on a plate with kitchen roll to adsorb excess oil
Drizzle some El Brezal Blossom Honey, sprinkle with a little sugar and ground cinnamon and here we have our ‘leche frita’ ready to eat!