Tomato Fried Rabbit

The garden of Murcia, both in the capital and in their circle vegas, highlighted by the use of vegetables in your kitchen. The fried tomatoes have always been one of his signature dishes, with meat and cod in Ordinary Time Lent.

     But, besides the fried tomato, gastronomy brings Murcia using rabbit meat, one of the most traditionally consumed, especially in the popular rice and fried rabbit or this.

     ingredients
     -Rabbit
     -Ripe tomatoes
     -Green peppers

     preparation
     We separately prepared fried tomato and rabbit. For the first rehogaremos fried green pepper, cut to taste. In the same oil prepare the tomato sauce, ripe tomatoes, peeled and cut to a medium heat until the sauce is cooked, add salt and a little sugar to leave in the season and fair acidity.

     The rabbit, clean cut, fry in a pan with oil, and fried and is incorporated into the tomato sauce, along with pepper. It will heat all together and you're ready to eat, with a good bread is a dish to enjoy.

At home we really like the rabbit, it will be because both my mother first then my sister and now my son, have always raised rabbits. The home bred rabbit tastes different from that purchase, also know exactly when killed. There's always that loves head, others love the kidneys and other liver, other brazuelos we like, but in general we all love rabbit.

There are many ways to do it, in my house my kids love to mustard, fried onions is very rich in rice, garlic? etc.

But fried with tomatoes and peppers are many 10. For me it is a little summer, good weather, because you can put in the lunch box and take it to the field along with a good omelette with onions, both of which are very rich but they are cold.

It is a recipe that is not much mystery, but as everything has its point. The most important in my opinion to be good rabbit is very well fry first, it is well browned, and then continue with the recipe you want, in this case with tomatoes and peppers.

ingredients:
1 rabbit is not very large (1 kilo or 1,200 maximum), 6 Italian peppers, 1 can of crushed tomatoes, 1 can of tomato paste (sold in Mercadona), olive oil, salt.

Cut the rabbit into pieces rather small fry in the pan with plenty of oil until very crispy, when ready add the peppers into pieces, go round until tender, when the peppers are put the pot of crushed tomatoes and the concentrate, should not use the concentrate to put 2 cans of crushed tomatoes, tomato let done slowly, possibly once the tomato and some oil is left over, remove before serving. Serve with tortilla chips or potatoes.

Lamb chops with garlic

Traditional recipes for lamb, and other meats like as a kid, always had a special role in the highlands and mountains of the ancient Kingdom of Murcia.In the Northwest region, and in the lands near the provinces of Albacete, Almeria, Granada and Jaén is where herds of sheep were and are more numerous.In addition, the sheep is one of segureña sheep breeds more valued for the quality of its meat. Segureña called because it originated in the Jaen Sierra de Segura and Segura River riparian lands. It also has the Brand Food Quality Assurance of the Region of Murcia.The lamb chops with garlic cabañil are a very tasty dish and high nutritional value. In fact, it is very rich in protein, saturated fats and minerals. It is usually eaten in mountain areas and gives the body the calories needed to face the cold winter.Ingredients for four people1 kg. crochet chops and loin of lamb (preferably suckling)1 kg. potatoes, cut a little thicker than for tortillasA head of garlic peeled and crushed in a mortar50 gr. white wine vinegarHalf a teaspoon of sugar200 gr. olive oil1/4 liter of waterBlack pepperSaltMethod of preparationStep 1: Fry the potatoes in the panIn a frying pan half olive oil, cut the potatoes into small cubes (which will trim the meat) and poured into the pan. Fry over low heat as if it were made a potato omelette.Step 2: Fry the lamb chops in the panIn a second pan is poured the remaining olive oil. When it is already very hot, fry the lamb chops, which fry over high heat to golden brown.Step 3: Preparation of garlic cabañilIn the mortar crush the garlic heads. Then add vinegar and water, mixing everything and putting half in the pan where you fried potatoes and half in the pan where you fried the chops.Step 4: Add the garlic to the potatoes and cabañil meatPartition a pinch of sugar (half teaspoon) in both pans. In addition, season the chops and potatoes with salt and pepper. For ten minutes fry over low heat, shaking the pan so that the mixture is perfect.Table and accompanying presentationThe lamb chops are served cabañil garlic potatoes with the lot, in one source. As is usual in the meat dishes are accompanied with red wine. Especially recommended are the famous wines of the land, of any of the three designations of origin (Bullas, Jumilla and Yecla).Also accompanies this meal with bread, olives items, fried green peppers in vinegar or horns.Variants diningThe presence of the lamb in the kitchen segureño Southeast longstanding Spanish. For centuries presided over the celebrations of Christians, Muslims and Jews. The gastronomic legacy includes numerous lamb stews, pot roasts and that proliferate throughout the Region of Murcia.Highlights include: the heads of lamb roasted in the oven, stuffed lamb loin, lamb segureño with almonds, roast leg (or shoulder) of lamb with potatoes and lamb shank in sauce. In short, they are all tough courses that follow presiding family gatherings and collective celebrations.A variant is almost identical to the lamb chops with garlic cabañil kid. The cooking is exactly the same, and both types of meat are very similar. Also added to the potatoes calls kid pile.A similar dish, but more like huertanas areas of irrigation, is the rabbit with garlic cabañil. To cook gets to re-burn olive oil in skillet. Then fry the slices of bread, to which is added a generous splash of vinegar to remove them from the pan.In a pan of oil and fry the rabbit sauce, which has been previously chopped. In eight mortar chop garlic cloves, parsley, fried bread slices soaked in vinegar and liver of the animal.This is poured into the pan. Season with pepper and salt. Boil until the optimum cooking. The sauce should be somewhat thick. Finally, rabbit with garlic cabañil may be accompanied by fries and served hot.

Grilled mullet

INGREDIENTS: (for 4 people)

-4 SALMONETES MEDIUM
- 2 tablespoons OLIVE OIL
-GARLIC
-PARSLEY
-2 LEMONS
-SAL

Cleaned and washed well mullets, opening to remove the guts, IF YOU CLEAN THE DAN at the fish.
In a deep dish, put the juice of the lemons, 2 tablespoons OLIVE OIL, 3 garlic cloves, finely chopped, fresh parsley ABUNDANT AND a little salt.
PUT mullets, for 15 minutes to marinate ESE broth, turning to marinate THAT TAMBIEJN on both sides and the area where they are open.
GRILLED IN PUT preheated mullet and VAS ADDING YOU OVER THE marinating broth until they change color and crisp rojito PUT and officers.
ARE DELICIOUS FOOD AND IS A VERY, VERY HEALTHY, can be served with marinated tomatoes, STEAM POTATOES, FRIED GREEN PEPPER or as in my case, with some asparagus.
GOOD APPETITE.

Bacon sky

Bacon Heaven is a dessert made primarily with egg yolk and sugar. This traditional dessert is a treat after a good meal.
Bacon sky has traditionally drawn around the southern Iberian Peninsula. In the Region of Murcia is made by adding a little cinnamon and lemon syrup.
The bacon from heaven has a taste and texture very peculiar. It is a dessert that is always degustándose multiple times.
Ingredients for four people
Sugar 450 g10 egg yolks1 cup waterCaramelLemon peel1 cinnamon stick
Method of preparation
Step 1: Prepare the syrup
- Put the water and sugar in a saucepan, over low heat for about 20 minutes until it takes consistency. In the cooking process will use a cinnamon stick and a little lemon peel, which will later be removed.
- It is allowed to cool. The syrup should have a consistency such that, if we take two fingers slightly parted and must form a fiber of about four inches without breaking.
Step 2: Break the yolks
- In a deep bowl, place egg yolks ten. They break and mingle, without producing foam. Then slowly add the syrup, which should be cool, not to curdle the egg. He moves well for the overall well blended.
Step 3: When mold with caramel
- Molds are prepared, caramelizing inside. Failure to be prepared caramel. They put three tablespoons of sugar and the same number of water in pan, heated on the fire until the sugar melts and re-crystallize on the walls.
Step 4: In double boiler for cooking
- Then pour the yolks and syrup mixed in the mold through a sifter to prevent lumps from sneaking.
- Is introduced into a steam cooker to cook or in the oven. At equivalent steam-bath but with the difference that the water does not touch the mold and the pot is closed, so that the heat of steam which performs the cooking.
- This process can take about twenty minutes, during which the pot should not be opened.
- Again, it is found that the mixture is curds out of the pot and allow to cool.
Finally the mold removed, placed in bowls or on a platter and cut to taste.
Table and accompanying presentation
Bacon sky comes in individual portions or in a cake. This is a dessert that has traditionally accompanied roasts and rice in the holidays. Its texture and flavor make it perfectly combinable with strawberries, bananas and peaches. So that may occur accompanied by a simple salad. Another way is to enrich this dessert with whipped cream or ice cream. But it certainly is a treat by itself and needs no additions.

 

Roast knuckle

The knuckle roast is a formidable presence dish on the table. Its design is extremely simple.
Knuckle meat is prized for its delicious taste.
The roasts are recipes very Murcia land characteristics. Roasting technique is to provide heat in the workpiece from all angles without direct contact with said heat source.
This technique allows browned on the outside and then inside.
The variety of meats that exist in the region of Murcia has resulted in many recipes.
Ingredients for 4 people
1 kilo of pork knuckle4 medium potatoes2 cloves of garlic3 ripe tomatoes50 grams of pineOlive oilSalt and pepper
Method of preparation
Step 1: Prepare the ingredients
Lots of pork are prepared, by withdrawing the excess fat. Cleaned of possible pieces of bone that had been chipped.
The potatoes are peeled and washed. Are cut by half. The tomatoes were washed and cut in half. Garlic cleaned and cut into slices. Parsley, once washed, chop finite.
Step 2: Preheat and bake
In the baking ingredients are stacked.
First sorted potatoes and knuckle thereupon is grated tomato on whole. They salt & pepper and spread the parsley and pine nuts. Meanwhile, the oven will have been warming up for about ten minutes.
Once reached the 150 ° C temperature, is introduced into the oven tray. Half an hour at 200 ° C is sufficient for the total ingredients are done.
Table and accompanying presentation
The knuckle roast is a very simple dish to prepare, but it presents a formidable appearance in the table. The part of the shank should be golden brown on its outer shell and undercooked inside.
The dish must contain a balanced, a side of potatoes, also golden.
Ingredients should be sprayed with a little sauce collection tray bottom.
A red wine for aging, Crianza, Reserva or Gran Reserva, goes perfectly with this dish.

Rice and rabbit with snails

Within the wide range of rice that can be consumed in the town of Calasparra, rice and rabbit with snails mountain is one of the most typical and traditional, but it is also a dish and consumed widely throughout the region and Northwest the Vega Alta.

    With a history of centuries, rice is the quintessential product of Calasparra and quality has been recognized worldwide. Thus, if we are to enjoy a dish like rice and rabbit with snails or other any of the wide range of rice dishes that are prepared in the town of Calasparra, it is advisable to elaborate Calasparra rice, the first in the world designation of origin.
Ingredients for four people
1 rabbit400 g of rice Calasparra2 dozen snails1 medium ripe tomatoOil 1 large glassParsley, saffron and salt1 red pepperOil, lemon and water
Method of preparation
Step 1: Clean the snails

    To prepare rice and rabbit with snails serranos the first step is thoroughly washed snails and cook in a pot.
Step 2: Preparation of the pan

    Later, in a skillet or paella pan, cover the bottom with plenty of olive oil.
Step 3: Fry the rabbit

    Heat and simmer fried rabbit, previously cut, seasoned with salt, until his firing.
Step 4: Add the pepper and tomato

    Once the meat is browned, add the pepper seeded and cut into strips and let fry 1 minute, taking care not to burn.

    Then in the same pan, fry the grated tomato.
Step 5: Add the rice

    Then add the rice and fry lightly, then adding water (3 parts water to 1 part rice).
Step 6: Add remaining ingredients

    When breaks to boil, add saffron, parsley, salt and snails, keeping the heat for 20 minutes, then go down steps to turn it off after about 10 minutes.
Step 7: Steep

    Once off, let stand covered for 5 minutes.
Table and accompanying presentation

    Before serving rice, everything is flavored with lemon and let stand 5 minutes. Be presented in the same pan, garnished with some lemon wedges and accompanied by a Mediterranean salad and a good red wine.
Variants dining

    There are several variants when preparing rice. In the municipality of Calasparra, the rabbit, is also used as a meat chicken that came with rice, in this case without snails.
Other traditional dishes Rice

    There is also the so-called 'empedrao' alubiones rice, rice and beans or rice and seafood paella.

Tail of bull

Traditionally this dish is made from the tails of the bulls that in the arenas, began many years ago in Cordoba and because of the fame that he acquired it was installing in other Spanish cities.

Because the bull's tail is a scarce and definite time, makes it a much sought after ingredient. And as in these cases, must be paid.

So when we put some oxtail recipe, usually usually beef, mutton or beef, as was in our case.

Recipe ingredients (4):

     1.5 kg oxtail (if you're lucky) of mutton or beef
     1 large onion
     3 carrots
     1 red pepper
     2 cloves of garlic
     750 ml. red wine
     1/2 L. beef broth or water
     2 bay leaves
     5 gr. ginger
     salt
     pepper
     Flour for coating

 

Preparation of oxtail:

     Salpimentamos the pieces of oxtail.
     Enharinamos and brown them in a skillet or saucepan (where we draw the recipe) with four or five tablespoons of olive oil.
     When all the pieces have browned meat, in the same oil poached leeks, onion, garlic (peeled and whole) and red pepper, cleaned and cut into pieces not too large.
     Add the bay leaves along with ginger and carrots clean sheet.
     We left a few minutes to soften the vegetables. Season it.
     We incorporate the pieces of oxtail and cover with wine and broth.
     Bring to a boil, desespumamos, cover the pan and let simmer for about three hours.
     We tested the salt and the meat is tender and cooked (you have to separate the bone).
     We took the pieces of oxtail to a serving platter and pass the sauce through a Chinese. We have to be a sauce espesita and bright (like the one pictured), if not "consistent" set it to reduce in a saucepan.
     Cover with the sauce and serve as a side dish, if you like, with the delicious fries oxtail.