Low-and-slow smoke-roasted ribs with vegetables Ingredients: Vacuum pork ribs 2 pork ribs (about 1.5 kg per rack approx) 100 g of olive oil 2 garlic cloves c.s. salt c.s. fresh

Watermelon with sangria Ingredients: 400 g watermelon 50 cl. sangria 40 g jamón ibérico (Iberian cured ham) 5 g fennel Preparation: Cut the watermelon in half, remove seeds, and dice

Milk-fed lamb shoulder with dried fruit Ingredients: 1200 g milk-fed lamb garlic rosemary salt and pepper smoked eggplant purée brown lamb stock Cooking Setting: Mode: Steam Temperature: 75ºC Time: 10

Grilled lamb shoulder with potatoes, apples and carrots Ingredients: 5 lamb shoulder pieces of 1.2 kg approx. 400 gr. of onion 300 gr. of carrots 3 Golden apples 250 ml

Cream of peas, tender garlic and iberian bacon Ingredients: 1 kg. fine peas 350 gr. onion 80 gr. celery 150 gr. leek 350 gr. potaoes 300 gr. garlic 60 gr.

Vitello tonnato Ingredients: 0.80 kg. round of veal 28 ml. virgin olive oil 1 clove of garlic 0.40 g. fresh thyme 50 g. sweet onion 100 ml. liquid cooking cream

Razors-shells with citrus, wakame and mayonnaise with wasabi Ingredients: 32 razor-shells 150 g. wakame seaweed 100 g. ginger 20 ml. rice vinegar 100 g. mayonnaise 10 g. wasabi 4 sprigs

Smoked salmon feijoada Ingredients: 1 salmon For the feijoada 800 gr. of black frigols 2 onions 5 tomatoes 3 cloves of garlic c.s. salt For the salmon maceration 250 ml. soy

Variegated scallop with onion cream, corn crumbs and bacon Ingredients: Variegated scallop 5 large variegated scallop corn bread crumbs sou spoon bacon soup spoon chives oil soup spoon Onion marmalade

Christmas log Ingredients: For the sponge cake 52,5 g wheat flour 35 gr. of cornstarch 4 eggs 90 gr. of sugar 90 gr. of salt For the filling 140 gr.