Category

Recipes

Almagro Aubergine Salad

By RecipesNo Comments

Almagro Aubergine Salad

 

Information

Chance: Lunch, Dinner

Difficulty: Low

Weather: 5

 

Ingredients

1 tomato

Mixed lettuce

150gr. Of onion

2 tablespoons olive oil

1 spoon of vinegar

Pepper

Salt

Elaboration

Put in a bowl of mixed lettuce, tomato, onion cut into slices and chopped eggplant.

Prepare the vinaigrette with olive oil, vinegar, pepper and salt. Finally dress the salad with the vinaigrette.

Almagro Aubergine Salad

By RecipesNo Comments
Information

Chance: Lunch, Dinner

Difficulty: Low

Weather: 5

Ingredients

  • Almagro Aubergines hearts
  • Melon 150gr
  • Salmon 50gr
  • 2 skewers
  • 1 spoon of honey
  • 2 leaves of mint

 

Elaboration
Cut the melon into cubes, mounting the skewer with different ingredients and spill them with honey.Finally decorate the plate with mint leaves.

Almagro eggplant and salmon skewer

By RecipesNo Comments
Information

Chance: Lunch, Dinner

Difficulty: Low

Weather: 5

Ingredients

  • Almagro Aubergines hearts
  • Melon 150gr
  • Salmon 50gr
  • 2 skewers
  • 1 spoon of honey
  • 2 leaves of mint
Elaboration
Cut the melon into cubes, mounting the skewer with different ingredients and spill them with honey.

Finally decorate the plate with mint leaves.

Toast with Almagro Aubergine

By RecipesNo Comments

Toast with Almagro Aubergine

Information

Chance: Appetizer

Difficulty: Low

Weather: 10

 

Ingredients

Almagro eggplant sliced

100gr. bacom

20gr. prosciutto

roasted red pepper

Garlic

Oil

Parsley

Bread

 

Elaboration

Cut the Aubergine de Almagro in sliced, filleting the bacom and cut the ham very thin. Put in a pan oil and garlic for 5 min then add the ham and finally the eggplant sliced with parsleyToast the bread slices and put ingredients on the bread. if you like, you can decorate   with roasted red pepper.

Stuffed Almagro Aubergines

By RecipesNo Comments

Stuffed Almagro Aubergines

Information

Chance: Lunch, Dinner

Difficulty: Low

Weather: 45

 

Ingredients

Almagro Aubergines.

Meat 250 g

Red Pepper

Vinegar

Walnuts

Raisins

 

Elaboration

We prepare the meat. We take the eggplants and we cut it in half. Then, we make a mixture with the meat, the pepper and the aubergine and we fill the aubergine with it.

Finally, we make a mix with vinegar and raisins and we dress the aubergines with it. If you like you can adorned with a strip of his own pepper and nuts.

SUGGESTIONS:

It is a fresh starter and it could be perfect with a good red wine.

Almagro eggplant mousse with wine slush

By RecipesNo Comments

Almagro eggplant mousse with wine slush

Information

Chance: Lunch, Dinner

Difficulty: High

Weather: 90

 

Ingredients

The aubergine mousse:
500g of light dressing Almagro aubergines.
Cream 180 grs.
Sugar 100g.
Dark Syrup 100g.
Fish Tails 6 pcs.
Saffron jelly soup:
Saffron from La Mancha 5 grs.
Water 200 grs.
Sugar 100g.
Vegetable Gelatin Powder 10 grams.

Iced red wine:
Water 200 grs.
Sugar 100g.
Wine 250 grs.
Fish tails 1 pc.

Olive oil polvorón biscuits:
Olive Oil.
Maltodextrin.

Crispy cured Manchego cheese cookie:
100grs Grated manchego cheese
100 grs. Candied garlic goodies:
Pedroñeras Garlic
1 bulb.
Dark syrup 50 grs.
Sugar  50 grs.

Presentation:
Alcarria Honey.

Elaboration

This original creation by the Chef of the Palacio de la Serna Jesus Rodriguez Pedregal is pure gastronomic science, from which it follows that: AUBERGINE = [A (3)] + M + Rw + C = LA MANCHA

[AUBERGINE] aubergine mousse: Take away the hardest part of the aubergine, drain, pass through the mincer and sieve, put what has not passed through the sieve with the dark syrup and boil together, cool. Besides riding along with sugar and adding cream base eggplant gradually incorporate fish tails (traditional method) and put into cylindrical mold. Stand 24 hours. [A] jellied saffron soup: Boil all together for 2 minutes
and set aside. [Vt] Make an Iced red wine a syrup, boil for 2 minutes, add the isinglass, dissolve and add the wine and freeze. [A] Olive oil Polvorón cookie: Put in a bowl olive oil and adding maltodextrin gradually to get the right consistency. [Q] Cured Manchego cheese crispy cookie: Put on silpack in a circular shape and bake 15 minutes at 100 degrees. [A] sweets garlic confit: Desdentar head of garlic, you make an incision and fry until golden brown.
In a skillet make candy and add the fried garlic and syrup, cook together and chill. [M] For the presentation: Honey from Alcarria.
cured Manchego cheese:
•100grs Grated manchego cheese.
Candied garlic goodies:
• Garlic From LAS PEDROÑERAS
1 bulb.

Traditional style Almagro aubergine stuffed with fresh cheese and lamb gizzards

By RecipesNo Comments

Traditional style Almagro aubergine stuffed with fresh cheese and lamb gizzards

 

Information

Chance: Lunch, Dinner

Difficulty: Medium

Weather: 90

 

Ingredients

Medum Size PGI Almagro aubergine
stuffed with pepper 3 units
D.O. DE LA VERA Sweet Paprika
Red pepper.
D.O. Manchegan Saffron Flower Petals
Saffron.

Stuffing the aubergine:
Aubergine Flesh.
D.O. Manchegan Lamb Gizzards.
Wheat Flour.
Salt and Pepper.
D.O.Manchegan Virgin Olive Oil.
Beer.

For cheese foam:
Fresh Sheep Cheese 250 grs.
Cream 500 ml.
Gelatine 2 units.
Gelatine oil
Aubergine´s Sauce from The Can.
Virgin Olive Oil 100 dl.
Wine Vinegar 50 dl.
Fish Tail Gelatine 5 units.
Fennel powder
Fennel From THE AUBERGINE

Elaboration

Cook lamb gizzards at low temperature (70 ° C) durante100 minutes andput aside. Cut the aubergines in half, extract the flesh from inside and and leave it int its own broth. Make  a tempura (flour, cold water, salt and beer). Stuffing the aubergine: Grind the flesh that we extracted earlier along with the cheese and the gizzards we hadput aside, add salt, pepper, olive oil and paprika, leave in
fridge for 24 hours.

Gelatin oil: heat to boiling the aubergines broth from the can, pass through a strainer and rectify vinegar and oil. Make the gelatin with cold water and fish tails and mix with the broth, cool in the fridge for two hours. Fennel powder: Put the fennel in oven at 40 °C  for 12 hours and once dry grind until powder is obtained. Foam cheese: Mix cooking cream with chopped cheese, mix with whisk until boiling, add salt. Use blender and add two sheets of gelatine, chill for 1 hour and put the mix in whipping siphon. To finish: Drain the aubergines and add your filling. Fry in tempura with light oil.

PRESENTATION:
WPresent on a plate, with a bed of red pepper, fried aubergine with gelatine olive oil, saffron petals and foam cheese.

SUGGESTIONS:
Eat warm paired with a young Airen wine from La Mancha.

Sliced Almagro aubergine Pizza

By RecipesNo Comments

Sliced Almagro aubergine Pizza

Information

Chance: Lunch, Dinner

Difficulty: Low

Weather: 35

 

Ingredients

To make the dough:
250 grams of flour.
125 milliliters of water.
25 milliliters of oil.
7 grams of baker’s yeast.
1 pinch of salt.
1 pinch of sugar.

To spice up the dough (add to your taste):
Fried Tomato sauce.
Diced ham.
Onion.
Sliced aubergine.
Black olives.
Cherry tomato.

 

Elaboration

Put the flour in a bowl and add salt. Make a hole in the center and add the water, the baker’s yeast dissolved in a little water and olive oil.

Knead everything well until smooth and compact mass that does not stick to your hands. Let dough rest a few minutes.
Sprinkle a flat surface with flour and place the dough on top. Stretch it using the roller until a thin batter. Place dough on oven´s tray with baking paper. Cover the pizza dough with tomato sauce with a spoon. Add in cheese, diced ham and onion. Place sliced aubergine (one per serving) and black olives.

Add a touch by decoration in the center with a few slices of cherry tomato. Finally bake at 180 ° C for about 15 minutes (with a preheated oven).

Almagro aubergine and seafood pate tartlets

By RecipesNo Comments

Almagro aubergine and seafood pate tartlets

 

Information

Chance: Appetizer

Difficulty: Low

Weather: 10

 

Ingredients

For 20 tartlets:

  • 20 small tarts (look at the picture to see the size)
  • 1 can of Almagro aubergine hearts
  • 200 grams of cooked prawns
  • 200 ml of cream
  • 6 surimi sticks (about 140 grams)
  • 1 small jar of “Piquillo” peppers (red roasted peppers)
  • 2 tablespoons of tomato sauce (about 30 grams)
  • ground black pepper
  • salt

Elaboration

  1.  First prepare seafood pate by peeling 200 grams of prawns. We´ll use a hand blender. Grab the blender´s bowl  and add the cooked peeled prawns, 6 surimi sticks, two tablespoons of tomato, a pinch of ground black pepper and 1/3 teaspoon of salt.
  2. Also add 150 ml of liquid cream and reserve the remaining 50 ml. Finely, mix in with blender until a homogeneous mixture is formed. If you notice it´s too thick, you can add a little more of the cream you saved before. Try the seafood pate to see if more salt and pepper are needed.
  3. Put the seafood pate in the refrigerator and chill for at least an hour.
  4. Then take the tarts and fill with the seafood paté. Cut a few slices of Amagro aubergine hearts and place a slice on each tartlet.
  5. Finally, dice a pair Almagro aubergine hearst and a pair of “Piquillo” peppers together and distribute bits of this mix on each of the tarts. And that’s it … out of the kitchen and start eating !!!

Manchegan dressing Olives

By RecipesNo Comments

Manchegan dressing Olives

Information

Chance: Snack

Difficulty: Low

Weather: 3

 

Ingredients

Antonio Mediterranean flavor olives.
Manchego cheese.
Ripe tomato.
Olive oil.
Chilli.
Paprika.
Whole garlic.
Cumin.
Coriander.

Elaboration

Put the olives in a bowl. Crush the cumin with coriander and mix with olives. Add the remaining ingredients and enjoy.

Conservas Antonio Logo
Conservas Antonio

¡Contacta con nosotros!

¡Contacta con nosotros! Rellena el siguiente formulario o escríbenos a atconsumidor@conservasantonio.com con cualquier duda que tengas.

Información básica sobre Protección de Datos.
Responsable: Conservas Manchegas Antonio, S.L.
Finalidades: Gestión de solicitudes de usuarios
Legitimación: Consentimiento del interesado. Cumplimiento de relación contractual. Interés Legítimo.
Destinatarios: No se cederán datos a terceros salvo obligación legal o autorización del interesado.
Derechos: Acceder, rectificar, y suprimir los datos, así como otros derechos como se explica en la información adicional.

0 WooCommerce Floating Cart

No products in the cart.