Revista 25 aniversario - eoi de salamanca - Junta de Castilla y León

for 10 minutes. Then transfer the meat to the serving
dish, mix the milk into the mash and cover the meat
evenly with the mashed potato.
Now slice the leeks lengthways into four and chop
each length into ¼ inch (5 mm) slices. Rinse and dry
them, then cover the potato with the chopped leeks,
pressing them gently into the surface. Finally, cover
the leeks with grated Cheddar and then sprinkle with
the Parmesan. Return the dish to the oven on a high
shelf for 25 minutes or until the top is golden and
crusty.
PRIMER PREMIO DE INGLÉS
Antonia Ayas. 2º NB
Tiny Cheese, Onion and Olive Scones
Ingredients
- 1½ oz (40 g) Parmesan (Parmigiano Reggiano),
grated (see recipe introduction)
- 1½ oz (40 g) strong Cheddar, grated
- 1 medium onion, diced
- 6 black olives, pitted and chopped
- 1 tablespoon olive oil
- 6 oz (175 g) self-raising flour
- ½ level teaspoon salt
- ½ level teaspoon mustard powder
- ½ level teaspoon cayenne pepper
- 1 oz (25 g) butter
- 1 large egg
- approximately 2-3 tablespoons
milk
- freshly milled black pepper
- Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need a baking sheet, lightly greased,
and a 1¼ inch (3 cm) plain pastry cutter.
These are so moreish that I don't think your guests
could possibly survive on just one. They are simple to
make and freeze superbly once cooked, provided you
defrost and re-heat them in a hot oven for about 4
minutes before serving. If you're making them on the
day of serving, split them once they're cooled and
spread with a little herb cheese or a creamy blue cheese
like Cambazola. Warm them in a hot oven just before
serving. Vegetarians might like to know that a
vegetarian parmesan-style cheese is available from
Twineham Grange Farms, tel: 01444 881394;
enquiries@twinehamgrangefarms.co.uk.
Fry the onion in the oil over a highish heat for about
5-6 minutes or until it's a nice brown caramel colour
and darkened at the edges. Keep it moving about so
that it doesn't burn. Now transfer it to a plate to cool.
While that's happening, take a large mixing bowl,
sift in the flour, salt, mustard powder and cayenne, and
add a good grinding of black pepper (the scones need
to have a piquant bite). Now rub in the butter, toss in
the cooled onion, the olives and two thirds of the
grated cheeses, forking them in evenly. Beat the egg
and pour this in, mixing first with a knife and finally
with your hands, adding only enough milk to make a
soft dough – it mustn't be too sticky.
Turn the dough out on to a lightly floured surface,
knead it gently till it's smooth, then roll it out to about
¾ inch (2 cm) thick, being careful not to roll it too
thinly. Next, use a 1¼ inch (3 cm) plain cutter for
cutting: place it lightly on the dough and give a sharp
tap to stamp out the scones. Lightly knead together and
re-roll any trimmings. Then, when all the scones are
cut, brush them with milk, top them with the remaining
grated cheese and bake them near the top of the oven
for 10-12 minutes. Remove them to a wire rack to
cool.
This recipe is taken from Delia Smith’s Christmas
SEGUNDO PREMIO DE INGLÉS
Vol-au-vent au foie
Bocal de foie gras
Ingrédients: Foie gras d’oie,
sel, cognac ou armagnac
Préparation:
Dans un bocal, mettre les
lobes de foie préalablement dégorgés, dénervés,
assaisonnés et marinés. Possibilité de mettre un doigt
de cognac, armagnac ou autres.
Refermer hermétiquement le bocal.
Poser un linge au fond du récipient de stérilisation.
Introduire les bocaux à l’intérieur. Caler les bocaux
avec d’autres linges pour qu’ils ne se touchent pas
entre eux. Mettre un poids sur les bocaux pour qu’ils
ne puissent pas monter à la surface. Remplir le
récipient d’eau froide. Porter à ébullition, baisser le
feu et commencer à compter le temps de cuisson qui
est de 20 à 30 minutes. Arrêter le feu, dès le temps
écoulé. Laisser en place jusqu’au lendemain (un choc
thermique risquerait de casser les bocaux).
Réserver au froid.
Vol-au-vent
Ingrédients: Pâte feuilletée.
Préparation:
Préchauffez le four th.7 (210ºC). Étalez la pâte
feuilletée en un disque d’1 cm d’épaisseur. Avec le dos
d’un couteau, hachurez le centre du disque sans faire
d’entailles profondes. Glissez au four et laissez cuire
environ 10 minutes à th.6 (180ºC).
Présentation
Garnissez les vol-au-vent avec un peu de foie,
ajoutez-y un peu de confiture de framboise, puis
décorez avec des framboises et des feuilles de menthe.
María Izquierdo. 1º A NA Francés