Together with the restaurant’s head chef, RTG host Rumia Niyazova will be preparing a refined rocket, tomato and rare beef salad, a national Portuguese dish cooked in an old-style Cataplana steamer and a cream and fresh fruit dessert. The secret of real Spanish sangria will also be revealed.
Recipe «El faro» salad»
Recipe «Panna cotta with fruit salad»
Recipe «Sangria»«El faro» salad recipe serves 1 person; preparation time and cooking time ~ 30 minutes Ingredients:Ingredients for the salad: 100 g. beef steak, 4-6 cherry tomatoes, 1 bunch arugula, salt, pepper, olive oil, balsamic vinegar, Ingredients for the cheese basket: 500 g. cheese with a high fat content (Edam or Gouda) To garnish: reduced balsamic vinegar, olive oil with chili powder, cherry tomatoes, leaves of lettuce. Directions: Salt and pepper the steak and cook on a high flame until medium. Cut the cooked steak into thin slices. To make the salad, rinse all of the vegetables and cut the cherry tomatoes in half. Mix together in a bowl and add the beef. Salt and pepper to taste. Dress with olive oil and balsamic vinegar. To make the cheese basket, take a tall bottle (an empty wine bottle for example) and wrap it in aluminium foil. Grate the cheese and sprinkle in an even layer on a hot frying pan. As soon as the cheese all melts together into a sort of “cheese pancake,” quickly transfer it to a piece of wax paper and press against the bottle, molding it into the appropriate basket shape by hand. After the basket has cooled, place the salad inside of it. Cataplana recipe serves 2 persons; preparation time and cooking time ~ 30 minutes Ingredients: tomatoes, red bell pepper, white onion, any type of seafood, olive oil, white wine, 1-2 tbsp. tomato paste, salt, pepper, 1-2 cloves garlic, freshly chopped parsley. ***All ingredient measurements are approximate*** Directions: In order to prepare the cataplana, you will need a large, deep saucepan or steamer. First you will need to make the vegetable “pillow” – made from the onion, tomatoes and red pepper - for the seafood. Slice the onions and pepper. Cut the tomatoes into wedges. Put the vegetables into a saucepan with the white wine, olive oil, tomato paste, salt and pepper. Cover the pan and let simmer for about 10 minutes. To prepare the seafood, use products such as prawns, mussels, cuttlefish and squid. Put the seafood on top of the stewed vegetables and put them on the stove to cook with the pan covered. When the food obtains an aromatic scent, add the chopped garlic and a handful of parsley. Panna cotta with fruit salad recipe serves 2 persons; preparation time ~ 30 minutes; cooking time ~ 60 minutes Ingredients:Ingredients for the panna cotta: 1 l. 20% cream, 20 g. gelatin strips, bourbon vanilla, cane sugar. Ingredients for the fruit salad: 200 g. seasonal fruits and berries, bourbon vanilla, cane sugar. Directions: Soak the gelatin in a small amount of cream. Heat the rest of the cream, adding in the soaked gelatin strips, sugar and vanilla. Carefully mix everything together and let boil. After the cream has cooled a bit, pour into individual ramekins and put in the fridge to cool for 2-3 hours. To make the fruit salad, chop all of the fruits into small bite-sized pieces and mix in a serving bowl with the berries. Sprinkle the cane sugar and vanilla on top. As soon as the panna cotta is finished cooling, scoop the fruit salad on top and serve. Sangria recipe serves 5 persons; preparation time ~ 10 minutes Ingredients: 750 ml. red or white wine, 1-2 glasses orange juice, 1 glass mineral or tonic water, 1 shot of any hard liquor, oranges, limes, apples, grapes, strawberries, ice. ***How much of each fruit you put in the sangria is up to you. Each person’s taste varies.*** Directions: Cut all of the fruits into large cubes and put in the bottom of the pitcher. Add the shot of hard alcohol, the orange juice, tonic water and lime. As sangria is often drunk quite cold, add ice to the mixture. Mix carefully and serve.