Crema Catalana

Chef Felipe P

Salted cod in a garlic and olive oil sauce.

Bacalao al Pil-Pil

Slow-cooked pork cheeks served with creamy mashed potatoes.

Pork Cheeks

Solomillo

Capuccino

Dorada Sobre Crujiente De Patatas

Flan De Caramelo

Filete De Merluza Marinera

Chuleta De Ternera

Super Chuleton De Buey (35oz)

Ensalada Cesar

Crema De Langosta

Pincho De Tortilla Española

Sopon Marinero

Croquetas De Jamon Serrano

Calamares Fritos

Camarones Al Ajillo

Pulpo a La Gallega

Queso Manchego

Chorizo En Lascas

Lomo Embuchado

Combinacion de 5J y Queso Manchego

Jamon Serrano

In a medium saucepan, combine the milk, heavy cream, and cinnamon stick. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let steep for about 10 minutes.

Prepare the Milk Mixture

In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until well combined and the mixture is pale in color.

Mix Egg Yolks and Sugar

Remove the cinnamon stick from the milk mixture. Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously to temper the eggs.

Combine Mixtures

Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.

Cook the Custard

Stir in the lemon zest and vanilla extract. Remove from heat and let cool slightly.

Add Flavorings

Pour the custard into individual ramekins or a large serving dish. Allow to cool to room temperature, then refrigerate for at least 4 hours or until set.

Pour into Dishes

Once the custard has set, sprinkle an even layer of granulated sugar over the top of each ramekin. Use a kitchen torch to carefully caramelize the sugar until it is golden brown and bubbly. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

Caramelize the Sugar

Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade Crema Catalana!

Serve

Milk

Heavy Cream

Granulated Sugar

Egg Yolks

Cornstarch

Cinnamon Stick

Lemon Zest

Vanilla Extract

Start by seasoning the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

Chop Garlic

Roughly chop the fresh basil leaves, keeping some whole for garnish.

Chop Basil

Slice the cherry tomatoes in half and set aside.

Halve Cherry Tomatoes

In a large skillet, heat the olive oil over medium heat.

Heat Olive Oil

Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove chicken from skillet and set aside.

Cook Chicken

In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant.

Sauté Garlic

Add the halved cherry tomatoes and chopped basil to the skillet. Cook for 3-4 minutes until the tomatoes soften.

Add Tomatoes and Basil

Return the chicken to the skillet and sprinkle with Parmesan cheese. Drizzle with lemon juice and let cook for an additional 2 minutes. Serve hot, garnished with fresh basil leaves.

Combine & Serve

Chicken Breast

Olive Oil

Garlic

Fresh Basil

Cherry Tomatoes

Parmesan Cheese

Salt

Black Pepper

Lemon Juice

Fresh Basil Leaves

Begin by soaking the salted cod in cold water for 24 to 48 hours, changing the water every 8 hours to remove excess salt.

Soak the Cod

After the cod has been soaked, drain and rinse it under cold water. Pat dry with paper towels.

Prepare the Cod

In a large skillet, heat the olive oil over medium heat. Add the garlic cloves, lightly crushed but not chopped, and the whole red chili pepper. Sauté for about 2-3 minutes until the garlic is golden but not burnt.

Carefully add the cod fillets to the skillet, skin-side down. Cook for about 5 minutes without moving the fillets, allowing them to absorb the flavors.

Cook the Cod

After 5 minutes, gently flip the cod fillets. Continue cooking for another 5-7 minutes, occasionally spooning the oil over the fillets to create the pil-pil emulsion.

Create the Pil-Pil Sauce

Once the cod is cooked through and the sauce has thickened, remove from heat. Garnish with chopped fresh parsley before serving.

Garnish and Serve

Salted cod fillets

Olive oil

Garlic cloves

Red chili pepper

Fresh parsley

Water

Heat olive oil in a large skillet over medium-high heat. Season the pork cheeks with salt and black pepper. Sear the pork cheeks on all sides until browned, about 5-7 minutes.

Searing the Pork Cheeks

Remove the pork cheeks from the skillet and set aside. In the same skillet, add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until softened, about 5 minutes.

Sautéing the Vegetables

Pour in the red wine and scrape the bottom of the pan to release any browned bits. Let it simmer for about 2-3 minutes until slightly reduced.

Deglazing the Pan

Add the chicken broth, bay leaves, and thyme to the skillet. Return the pork cheeks to the pan and bring to a gentle simmer.

Adding Broth and Seasonings

Cover the skillet and reduce heat to low. Cook for 2-3 hours, or until the pork cheeks are tender and easily pulled apart with a fork.

Slow Cooking

Place peeled and chopped potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until tender, about 15-20 minutes.

Boiling the Potatoes

Drain the potatoes and return them to the pot. Add butter and heavy cream. Mash until smooth and creamy. Season with salt and black pepper to taste.

Draining and Mashing

Serve the slow-cooked pork cheeks over a generous scoop of creamy mashed potatoes. Spoon some of the cooking liquid over the pork for extra flavor.

Plating the Dish

Pork cheeks

Onion, chopped

Garlic, minced

Carrot, diced

Celery, diced

Chicken broth

Red wine

Bay leaves

Thyme, dried

Black pepper

Potatoes, peeled and chopped

Butter

Heavy cream

In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Mix well to create a marinade.

Prepare the Marinade

Place the pork tenderloin in a large bowl or ziplock bag. Pour the marinade over the pork, ensuring it is well coated. Seal and refrigerate for at least 1 hour, preferably overnight for enhanced flavor.

Marinate the Pork

Preheat the Oven

Heat a skillet over medium-high heat. Add a little olive oil if needed. Sear the marinated pork tenderloin for about 3-4 minutes on each side until browned.

Sear the Pork

Transfer the seared pork to a baking dish and roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 70°C (160°F). Let it rest for 5-10 minutes before slicing.

Roast the Pork

While the pork is roasting, wash the baby potatoes and place them in a pot. Cover with water and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes or until tender. Drain and set aside.

Cook the Baby Potatoes

In a separate skillet, melt the butter over medium heat. Add the trimmed green beans and sauté for about 5 minutes until they are bright green and slightly tender.

Sauté the Green Beans

Slice the rested pork tenderloin and arrange it on a plate. Serve alongside the boiled baby potatoes and sautéed green beans. Drizzle any remaining pan juices over the pork for added flavor.

Plate the Dish

Pork tenderloin (Solomillo)

Garlic cloves, minced

Fresh rosemary, chopped

Black pepper, freshly ground

Lemon juice

Baby potatoes

Green beans, trimmed

Using an espresso machine, brew 2 shots of espresso with 60 ml of water. Make sure the machine is preheated for best results.

Brew Espresso

In a separate pot or using a frother, heat 200 ml of milk until warm (not boiling), then froth it until it doubles in volume and becomes creamy. If using a pot, you can whisk vigorously to create foam.

Froth Milk

Stir 1 tsp of sugar into the frothy milk until dissolved.

Add Sugar

In a coffee cup, pour in the brewed espresso first, then gently add the frothed milk on top. Aim for a 1:1 ratio of espresso to milk.

Combine Ingredients

Sprinkle 1 tsp of cocoa powder and a pinch of cinnamon on top of the frothed milk for added flavor and decoration.

Add Toppings

Espresso

Sugar

Cocoa powder

Cinnamon

Peel and thinly slice the potatoes into rounds. Aim for uniform thickness for even cooking.

Prepare the Potatoes

In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the sliced potatoes and cook for about 10-15 minutes, stirring occasionally until they are golden and crispy. Season with salt, black pepper, and paprika.

Cook the Potatoes

While the potatoes are cooking, thinly slice the onion. Add it to the skillet with the potatoes during the last 5 minutes of cooking, allowing it to soften and caramelize slightly.

Prepare the Onion

In a bowl, mix the olive oil, lemon juice, minced garlic cloves, chopped parsley, salt, and black pepper. Add the dorada fillets to the marinade and let them sit for about 15 minutes.

Marinate the Fish

In a separate skillet, heat a bit of olive oil over medium-high heat. Once hot, add the marinated dorada fillets skin-side down. Cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Cook the Fish

On a serving platter, create a bed of the crispy potato mixture and place the cooked dorada fillets on top.

Garnish with additional fresh parsley if desired. Serve immediately while hot.

Dorada (Sea Bream) fillets

Potatoes

Onion

Paprika

In a medium saucepan, combine sugar and water. Cook over medium heat, stirring gently until the sugar dissolves.

Make the Caramel

Increase the heat to high and stop stirring. Allow the mixture to boil until it turns a golden brown color, about 8-10 minutes. Keep an eye on it to prevent burning.

Cook Until Golden

Quickly pour the caramel into a round flan mold or a 9-inch pie dish, tilting to coat the bottom evenly. Set aside to cool and harden.

Pour into Mold

Preheat Oven

In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and well combined.

Blend Custard Ingredients

Pour the custard mixture over the hardened caramel in the mold.

Pour Custard into Mold

Place the flan mold inside a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.

Prepare Water Bath

Bake in the preheated oven for about 50-60 minutes, or until the center is set and a toothpick inserted into the custard comes out clean.

Bake

Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Cool and Refrigerate

To serve, run a knife around the edges of the flan. Invert onto a serving plate, allowing the caramel to drizzle over the top. Slice and enjoy!

Unmold and Serve

Sweetened condensed milk

Evaporated milk

Eggs

Vanilla extract

In a medium bowl, combine the olive oil, lemon juice, minced garlic, paprika, salt, and black pepper. Whisk together until well blended.

Mix the Marinade Ingredients

Place the hake fillets in a shallow dish and pour the marinade over the fish, ensuring each fillet is coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.