Friday, 2 August 2013

8. AUGUST MENU


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STARTER: SANDWICHES HOUSE + FILLINGS: SEAFOOD PÂTÉ ,  HAM CREAM CHEESE, HUMMUS 3 WAYS / VEGAN FRIENDLY



    • FILLINGS
      • SEAFOOD 
    YOU WILL NEED:
    1 boiled egg
    6 or 8 crab sticks, to taste
    3 tablespoons of mayonnaise, to taste
    2 cheese wedges (the laughing cow)
    A can of marinated / pickled mussels
    A can of tuna chunks
    A dash of lemon juice
    Handful of chopped onion (optional)
    Salt, to taste
    Black pepper, to taste

    LET´S COOK! 
    1. Put boiled egg, crab sticks, cheese wedges, tuna chunks, picked mussels, chopped onion and 2 tablespoons of mayonnaise on the base of the blender. Mix everything with the blender.
    2. Add the dash of lemon juice and 1 tablespoon of mayonnaise. Mix everything well with the blender, until obtain desired texture (pâté). Add the black pepper and salt, to taste.
    3. Take out the crust of the sandwich bread. Spread the sailor filling on sandwich bread to make a sandwich.
    NOTE: You will need 3 sandwich with the sailor filling to build the sandwich house.
      • HAM CREAM CHEESE
    YOU WILL NEED:
    200g cream cheese (Philadelphia)
    150g Italian Style or Ibérico ham cubes
    A splash of double cream, to taste
    Salt, to taste
    Black pepper, to taste

    LET´S COOK!
    1. Put cream cheese, ham cubes and double cream on the base of the blender. Mix it with the blender, until obtain desired texture (pâté). Add the black pepper and salt, to taste.
    2. Take out the crust of the sandwich bread. Spread the ham filling on sandwich bread to make a sandwich.
    NOTE: You will need 2 sandwich with the ham filling to build the sandwich house.

    • LET'S BUILD A HOUSE!
    1. HOUSE (3 sandwiches): first put a sailor filling sandwich on the bottom, place a ham filling sandwich over it and place a sailor filling sandwich on the top (house). So, the sandwich house is built.
    2. ROOF (2 sandwiches): Cut a sailor filling sandwich and a ham filling sandwich in triangles. Put them on the top of the house to make the roof.
    NOTE: Put the leftover ham and sailor fillings in a Tupperware. It can be on the fridge for a few days. Dip it with carrot and celery sticks, fresh veggies, bread sticks, pita bread...

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    YOU WILL NEED: *vegan recipe
    Big flank (bavette) steak / *Seitan Steak
    Salt, to taste
    Chopped cloves of garlic, to taste
    Chopped a bunch of parsley, to taste
    • FILLING:
    2 eggs
    Several sliced ​​cooked ham to cover the roly-poly
    Several sliced ​​cheese to cover the roly-poly
    Several sliced smoked bacon to cover the roly-poly
    2 or 3 sausages (Frankfurt style)
    Salt, to taste
    Black pepper, to taste
    • VEGAN FILLING:
    Several sliced ​​tofu fried steaks
    Several sliced ​​vegan cheese to cover the roly-poly
    Several sliced crispy vegan smoked Mushroom to cover the roly-poly
    Several sliced vegan ham roll (soy protein) to cover the roly-poly 
    2 or 3 veggie sausages
    Salt, to taste
    Black pepper, to taste

    NOTE: There are a million of fillings for the meat roly-poly in Spain because almost each house has its own recipe.
    • SAUCE:
    Chopped onion, to taste
    Chopped cloves of garlic, to taste
    Chopped red and green pepper, to taste
    Chopped carrots, to taste
    A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste
    Rosemary, to taste Salt, to taste
    Black pepper, to taste

    LET´S COOK!
    1. Lay the steak on a chopping board. Use a rolling pin to bash the steak out flat. The steak has to be a good flat rectangle shape. Season the steak with chopped cloves garlic, chopped parsley and salt, to taste.
    2. Whisk the eggs and make 2 thin plain omelets.
    3. Make a layer with thin plain omelets on the rectangle steak. Next place a layer with cooked ham and another layer of cheese slices. Do the same with the bacon layer.
    NOTE: Heat a small saucepan. Fry the sliced smoked bacon until a bit crunchy.
    4. Chop the sausages into slices and distribute them well around the surface shape.
    5. Tightly roll up the steak, tucking in the ends of the steak to keep as much filling in as possible.
    6. First, tie the ends with a knot of sewing thread (special for cooking). Then, tie the meat roly-poly like a net around it.
    NOTE: Put the meat roly-poly on a tray. Place it in the fridge for long to firm up slightly (optional).
    7. Preheat a griddle pan on a high heat with a generous splash (about 50ml) of extra virgin olive oil. Sear the meat roly-poly on the outside for 3-4 minutes on each side until golden.
    8. Preheat a pot big enough to fit the meat roly-poly on a low heat with a generous splash (about 50ml) of extra virgin olive oil. Add the chopped vegetables and sauté for a few minutes.
    9. Put the meat roly-poly inside the pot. Add a glass of water and a bunch of chopped rosemary. Then cover the pot and cook it on a low heat around 45 minutes. The meat roly-poly is done when the meat is tender.
    10. Remove the pot. Cut the meat roly-poly into thin slices.
    11. Pour the cooked veggies and the liquid on the base of the blender. Mix it with the blender, until obtain desired texture (sauce). Add the black pepper and salt, to taste.
    NOTE: The slices of meat roly-poly are a good fill for sandwich.

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    YOU WILL NEED:
    Half green or yellow melon (medium size)
    Half water-melon (medium size)
    *Wooden skewers (catering

    LET´S COOK! 
    1. Empty half green melon and half watermelon with the melon scooper / baller.
    2. Make as much fruit balls as you can.
    3. Put the watermelon balls into a big bowl. Do the same with the melon balls.

    • LET'S MAKE SOME FRUIT LOLLIPOPS!
    1. Stick alternatively 4 watermelon balls and 4 melon balls in a long wood stick.
    2.Make as much as lollipops as you want.
    3. Put the lollipops on a tray and place it in the fridge for long.
    4.The fruit lollipops (fresh fruit brochettes) should be served cold.

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    YOU WILL NEED: *vegan recipe
    3 or 4 slices of natural pineapple, sliced pineapple in light syrup or pineapple chunks (small can - 227g)
    A generous handful of grated coconut
    2 teaspoons of brown sugar, to taste
    3 cups of pineapple juice or water (half liter ish)
    A tray of ice cubes
    NOTE: The recipe is for a jar.

    LET´S COOK!
    1. Peel the pineapple. Cut it into slices and put it into the blender measuring cup. Add  brown sugar, grated coconut and a splash of pineapple juice or water. Mix it well with the blender.
    2. Smash a bunch of ice cubes. Add the smashed ice cubes, pineapple juice and continue mixing until everything is well crushed. If you do not like the pulp, you have to strain it.
    3. Serve in glasses with straw. Sprinkle grated coconut on the top of each glass.
    NOTE: Put the glasses in the freezer for a while, so the pineapple slushie will be cold.

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