1 DE 5
R.B.S. S.L.U
INGREDIENTS
1 boneless Ral pork shoulder
2 cloves of garlic
275ml white wine
275ml chicken stock
Olive oil
Salt
Black Pepper
Rosemary
White wine, garlic and chicken broth give this recipe a special flavor. The secret is in the cooking of the meat, which is boneless. Let’s go!
Method:
1. Season the meat with salt, pepper, and chopped garlic until it is covered well.
2. Heat a large skillet pan on high, add a glug of olive oil, and seal the meat.
3. Once a little cooked, pour in the wine and the stock bringing to the boil. The meat will begin to absorb flavours.
4. Lower the heat and cover the pan for about 30 to 45 minutes. If you see it getting dry, add some water.
5. Remove the pork shoulder and cut into slices.
6. Pour the sauce over and serve everything on a plate, decorating with a sprig of rosemary.
The tender texture of the meat makes this dish perfect for any little ones in the house. Try this recipe and enjoy an easy, but delicious dish for the whole family.
INGREDIENTS
1/2 onion
Olive oil
1 clove of garlic
500g ground beef
250g tomato sauce
Cheese for grating
Cannelloni pasta sheets (so they come out mini)
FOR THE BECHAMEL
50g butter
Olive oil
Onion
500g flour
1 teaspoon salt
1/3 teaspoon black pepper
1/3 teaspoon nutmeg
Cook a traditional beef lasagna for the small ones in the house. The only ingredients needed to enjoy this dish are ground beef, onion, tomato sauce, pasta and little more. With these simple ingredients, you will have a dish that the whole family is sure to love.
PASSOS A SEGUIR
1. Chop the onion and garlic into small pieces.
2. Slowly sautè the onion and garlic in a pan with a little bit of olive oil until soft. (Reserve a teaspoon of onion for the bèchamel.
3. Add the ground beef and let it cook until it browns.
4. Add the tomato sauce to the pan and cook.
5. In a saucepan, heat the milk but don’t allow it to boil.
6. In another saucepan, melt the butter with a bit of olive oil. Then add the reserved onion to the pan.
7. Add the flour to the saucepan with the butter and onion until it begins to change color.
8. Stir in the hot milk and continue stirring so that the flour doesn’t burn.
9. Add the salt, black pepper and nutmeg to the bèchamel and let it cook for one minute more.
10. Meanwhile, boil water in another pot.
11. When it begins to boil, add the pasta sheets and let them boil for the amount of time indicated on the package.
12. Lay down a paper towel on the countertop.
13. Remove the pasta sheets and lay them on top of the paper towel to dry.
14. Grease a baking pan with butter so that the lasagna does not stick.
15. In the baking pan, first put down a layer of pasta, then cover it with a layer of the tomato sauce mixture.
16. Continue layering until you have three even layers, finishing with a pasta sheet on top.
17. Cover the mini lasagna with the bèchamel sauce.
18. Sprinkle the grated cheese over the top.
19. Preheat the oven to 180 degrees Celsius on the grill setting.
20. Put the baking pan into the oven and melt the cheese.
Now you are ready to enjoy this delicious mini lasagna with the little ones. You are sure to love it as much, or maybe even more, than they are!
INGREDIENTS
1 Ral d’Avinyó pork shoulder
3 potatoes
2 scallions
16 spring onions
2 cloves of garlic
Extra virgin olive oil
Salt
1 tablespoon oregano
Black pepper
If you like homemade food, this recipe should be on your menu. Prepare the meat, slice the potatoes, cut the onion and garlic. A combination that never disappoints, presented in an exceptional way. We assure you that your guests will want more and more!
METHOD
1. Peel and chop the garlic cloves and mash them with a pestle and mortar.
2. Add salt, a tablespoon of oregano and mix everything again.
3. Remove excess fat from meat and season with salt and pepper.
4. Put the meat in a large bowl, along with the chopped and a good glug of oil. Let it sit for 10 or 15 minutes. Mix it well so that the meat gets the flavour of all the ingredients.
5. In the meantime, peel the potatoes and cut into slices.
6. Fry the potatoes in a pan with plenty of oil.
7. Peel off the first layer of the spring onions and scallions. Chop them in thick julienne strips and then into pieces, then add it to the pan with the potatoes.
8. When the potatoes are golden brown, remove them and place in a bowl with paper towels to remove excess oil.
9. Preheat the oven to 200 ° C.
10. Put the pork and the marinade juices in a baking dish.
11. Cook the meat for 12 minutes. Don’t leave it too long in the oven, because we want the meat to be very juicy.
12. Let it cool slightly and then fillet as you wish.
13. Serve with vegetables and potatoes.
This recipe will delight the youngest ones in your family. In no time at all you will have delicious meat without too much effort. Choose any day of the week and enjoy this recipe with your loved ones.
INGREDIENTS
1 piece of ral d’Avinyó pork tenderloin
Salt
Sugar
If you need new snack ideas, these caramel tenderloin skewers are a delight. A very simple recipe to get a meal off to a great start. Keep this in mind and prepare more, your guests will want seconds and thirds!
METHOD
1. Cut the tenderloin into slices, about 1 finger thick.
2. Put a pan on the heat, and add the pork, without oil, placing it with the fattiest part to the pan.
3. Turn the pork over after 3 minutes. Make sure you don’t overdo it so that the meat retains its sweetness.
4. Cover the meat with 2 tablespoons of sugar.
5. Using a kitchen blowtorch, caramelise the top the pork until it bubbles. The caramel should melt into the meat. The aim is for the two ingredients to end up mixing and taking on the flavor of other.
6. Remove the meat from the heat and cut it into bite-size rectangles. Try to make it so that each piece has some caramel.
7. Save the juices that you lose when cutting the meat and reduce them in a pan with a little salt and sugar.
8. Serve each piece on a spoon, fork, or skewer them and drizzle some of the caramel reduction on top.
These skewers are an excellent way to start a meal. Stand out with your appetizer and surprise your guests. Your tastebuds will fall in love!
INGREDIENTS
2kg piano of ral pork
2 tablespoons ground pepper
1 tablespoon minced garlic
1 hot pepper (chili pepper)
4 bay leaves
1 tablespoon black pepper
1 tablespoon red pepper
4 tablespoons olive oil
1 sprig of rosemary
1 sprig of thyme
If you are looking for a simple recipe with which you can make an impact in a few minutes, this is your dish. You just need to prepare a spicy marinade for the meat and the next day you will enjoy an exquisite dish in no time at all. Let's do it!
METHOD
1. To give it the desired taste, you have to marinate the meat with spices in an airtight bag. Take the bag and add the black pepper, minced garlic, hot pepper, red pepper, oil and sprigs of rosemary and thyme.
2. Season the meat with salt and pepper and place in the bag. Close the bag and mix well so that the meat is well coated.
3. Leave the bag in the fridge for 24 hours.
4. The next day, remove it from the fridge a quarter of an hour before cooking it let it get to room temperature.
5. Now you just have to take the meat and cook it on a barbecue grill. Make sure the flames are not too strong so it doesn’t get burnt on the outside and stay raw on the inside. You will see how the barbecue gives a different taste! You can also cook it in a pan with a glug of oil.
6. Put the meat whole on a plate and cut it into portions. Now you just have to serve up and enjoy the feast!
A different way to enjoy ral pork. It is a very simple recipe. You only need a few minutes to prepare the spice marinade and the next day you will have it ready in no time. Accompany the ral piano with a lovely salad or some fries. Whatever you choose, your friends and family will love it.
INGREDIENTS
1.5kg Ral d’Avinyo pork ribs
½ cup vinegar
4 tablespoons mustard
6 tablespoons honey
Salt
Extra virgin olive oil
Black pepper
This recipe is of medieval origin, very easy to make, with a great characteristic taste. The secret is to cook the ribs over a low heat, to prevent the meat from being overdone and so the caramel does not become bitter. You can serve them with salad or slices of apple, you choose the accompaniment!
METHOD
1. Flour and season the ribs with salt and pepper. Put them on a plate to one side, and dust off any excess flour.
2. Heat a large skillet pan, add a good glug of olive oil, and then add the ribs.
3. When golden brown, add honey, mustard and vinegar. Let them cool over a low heat. If the color is too dark, add some water. Watch that they do not burn, because then the caramel will turn bitter.
4. Remove the ribs when a thick and bittersweet layer has formed around them.
5. Serve on a plate with a little sauce. They can be served with potatoes, salad or some apple slices
In no time at all you will have a delicious recipe that the whole family can enjoy! Cooking a quick quality dish and surprising your loved ones is possible with this recipe. There’s no excuse!V
INGREDIENTS
1 tray Ral d'Avinyó ribs
Ketchup (preferably homemade)
FOR THE MARINADE
1 litre water
½ litre white wine
½ cup olive oil
1 lime
1 onion
2 cloves of garlic
Fresh coriander
Black peppercorns
Coriander seeds
1 teaspoon salt
1 teaspoon sugar
A very different and original way to prepare pork ribs, which is also very easy. You just have to marinate them over the heat and then give them a blast in the oven.
METHOD
1. In a saucepan we add water, wine, olive oil and all the marinade ingredients.
2. Bring to boil, add the ribs, and cover.
3. Leave to cook on a medium heat for 40min.
4. Remove the ribs and let them cool to room temperature.
5. Spread ketchup on the ribs.
6. Preheat the oven to 200ºC
7. Line a baking tray with greaseproof paper and put the ribs on top.
8. Cook the ribs in the oven for 20min
9. Remove the ribs and plate them up by grating a little lime zest over them.
They’re ready! A different but delicious way to make pork ribs. Bon Appetit!
INGREDIENTS
1 boneless Ral pork shoulder
2 cloves of garlic
275ml white wine
275ml chicken stock
Olive oil
Salt
Black Pepper
Rosemary
White wine, garlic and chicken broth give this recipe a special flavor. The secret is in the cooking of the meat, which is boneless. Let’s go!
Method:
1. Season the meat with salt, pepper, and chopped garlic until it is covered well.
2. Heat a large skillet pan on high, add a glug of olive oil, and seal the meat.
3. Once a little cooked, pour in the wine and the stock bringing to the boil. The meat will begin to absorb flavours.
4. Lower the heat and cover the pan for about 30 to 45 minutes. If you see it getting dry, add some water.
5. Remove the pork shoulder and cut into slices.
6. Pour the sauce over and serve everything on a plate, decorating with a sprig of rosemary.
The tender texture of the meat makes this dish perfect for any little ones in the house. Try this recipe and enjoy an easy, but delicious dish for the whole family.
INGREDIENTS
1/2 onion
Olive oil
1 clove of garlic
500g ground beef
250g tomato sauce
Cheese for grating
Cannelloni pasta sheets (so they come out mini)
FOR THE BECHAMEL
50g butter
Olive oil
Onion
500g flour
1 teaspoon salt
1/3 teaspoon black pepper
1/3 teaspoon nutmeg
Cook a traditional beef lasagna for the small ones in the house. The only ingredients needed to enjoy this dish are ground beef, onion, tomato sauce, pasta and little more. With these simple ingredients, you will have a dish that the whole family is sure to love.
PASSOS A SEGUIR
1. Chop the onion and garlic into small pieces.
2. Slowly sautè the onion and garlic in a pan with a little bit of olive oil until soft. (Reserve a teaspoon of onion for the bèchamel.
3. Add the ground beef and let it cook until it browns.
4. Add the tomato sauce to the pan and cook.
5. In a saucepan, heat the milk but don’t allow it to boil.
6. In another saucepan, melt the butter with a bit of olive oil. Then add the reserved onion to the pan.
7. Add the flour to the saucepan with the butter and onion until it begins to change color.
8. Stir in the hot milk and continue stirring so that the flour doesn’t burn.
9. Add the salt, black pepper and nutmeg to the bèchamel and let it cook for one minute more.
10. Meanwhile, boil water in another pot.
11. When it begins to boil, add the pasta sheets and let them boil for the amount of time indicated on the package.
12. Lay down a paper towel on the countertop.
13. Remove the pasta sheets and lay them on top of the paper towel to dry.
14. Grease a baking pan with butter so that the lasagna does not stick.
15. In the baking pan, first put down a layer of pasta, then cover it with a layer of the tomato sauce mixture.
16. Continue layering until you have three even layers, finishing with a pasta sheet on top.
17. Cover the mini lasagna with the bèchamel sauce.
18. Sprinkle the grated cheese over the top.
19. Preheat the oven to 180 degrees Celsius on the grill setting.
20. Put the baking pan into the oven and melt the cheese.
Now you are ready to enjoy this delicious mini lasagna with the little ones. You are sure to love it as much, or maybe even more, than they are!
INGREDIENTS
1 Ral d’Avinyó pork shoulder
3 potatoes
2 scallions
16 spring onions
2 cloves of garlic
Extra virgin olive oil
Salt
1 tablespoon oregano
Black pepper
If you like homemade food, this recipe should be on your menu. Prepare the meat, slice the potatoes, cut the onion and garlic. A combination that never disappoints, presented in an exceptional way. We assure you that your guests will want more and more!
METHOD
1. Peel and chop the garlic cloves and mash them with a pestle and mortar.
2. Add salt, a tablespoon of oregano and mix everything again.
3. Remove excess fat from meat and season with salt and pepper.
4. Put the meat in a large bowl, along with the chopped and a good glug of oil. Let it sit for 10 or 15 minutes. Mix it well so that the meat gets the flavour of all the ingredients.
5. In the meantime, peel the potatoes and cut into slices.
6. Fry the potatoes in a pan with plenty of oil.
7. Peel off the first layer of the spring onions and scallions. Chop them in thick julienne strips and then into pieces, then add it to the pan with the potatoes.
8. When the potatoes are golden brown, remove them and place in a bowl with paper towels to remove excess oil.
9. Preheat the oven to 200 ° C.
10. Put the pork and the marinade juices in a baking dish.
11. Cook the meat for 12 minutes. Don’t leave it too long in the oven, because we want the meat to be very juicy.
12. Let it cool slightly and then fillet as you wish.
13. Serve with vegetables and potatoes.
This recipe will delight the youngest ones in your family. In no time at all you will have delicious meat without too much effort. Choose any day of the week and enjoy this recipe with your loved ones.
INGREDIENTS
1 piece of ral d’Avinyó pork tenderloin
Salt
Sugar
If you need new snack ideas, these caramel tenderloin skewers are a delight. A very simple recipe to get a meal off to a great start. Keep this in mind and prepare more, your guests will want seconds and thirds!
METHOD
1. Cut the tenderloin into slices, about 1 finger thick.
2. Put a pan on the heat, and add the pork, without oil, placing it with the fattiest part to the pan.
3. Turn the pork over after 3 minutes. Make sure you don’t overdo it so that the meat retains its sweetness.
4. Cover the meat with 2 tablespoons of sugar.
5. Using a kitchen blowtorch, caramelise the top the pork until it bubbles. The caramel should melt into the meat. The aim is for the two ingredients to end up mixing and taking on the flavor of other.
6. Remove the meat from the heat and cut it into bite-size rectangles. Try to make it so that each piece has some caramel.
7. Save the juices that you lose when cutting the meat and reduce them in a pan with a little salt and sugar.
8. Serve each piece on a spoon, fork, or skewer them and drizzle some of the caramel reduction on top.
These skewers are an excellent way to start a meal. Stand out with your appetizer and surprise your guests. Your tastebuds will fall in love!
INGREDIENTS
2kg piano of ral pork
2 tablespoons ground pepper
1 tablespoon minced garlic
1 hot pepper (chili pepper)
4 bay leaves
1 tablespoon black pepper
1 tablespoon red pepper
4 tablespoons olive oil
1 sprig of rosemary
1 sprig of thyme
If you are looking for a simple recipe with which you can make an impact in a few minutes, this is your dish. You just need to prepare a spicy marinade for the meat and the next day you will enjoy an exquisite dish in no time at all. Let's do it!
METHOD
1. To give it the desired taste, you have to marinate the meat with spices in an airtight bag. Take the bag and add the black pepper, minced garlic, hot pepper, red pepper, oil and sprigs of rosemary and thyme.
2. Season the meat with salt and pepper and place in the bag. Close the bag and mix well so that the meat is well coated.
3. Leave the bag in the fridge for 24 hours.
4. The next day, remove it from the fridge a quarter of an hour before cooking it let it get to room temperature.
5. Now you just have to take the meat and cook it on a barbecue grill. Make sure the flames are not too strong so it doesn’t get burnt on the outside and stay raw on the inside. You will see how the barbecue gives a different taste! You can also cook it in a pan with a glug of oil.
6. Put the meat whole on a plate and cut it into portions. Now you just have to serve up and enjoy the feast!
A different way to enjoy ral pork. It is a very simple recipe. You only need a few minutes to prepare the spice marinade and the next day you will have it ready in no time. Accompany the ral piano with a lovely salad or some fries. Whatever you choose, your friends and family will love it.
INGREDIENTS
1.5kg Ral d’Avinyo pork ribs
½ cup vinegar
4 tablespoons mustard
6 tablespoons honey
Salt
Extra virgin olive oil
Black pepper
This recipe is of medieval origin, very easy to make, with a great characteristic taste. The secret is to cook the ribs over a low heat, to prevent the meat from being overdone and so the caramel does not become bitter. You can serve them with salad or slices of apple, you choose the accompaniment!
METHOD
1. Flour and season the ribs with salt and pepper. Put them on a plate to one side, and dust off any excess flour.
2. Heat a large skillet pan, add a good glug of olive oil, and then add the ribs.
3. When golden brown, add honey, mustard and vinegar. Let them cool over a low heat. If the color is too dark, add some water. Watch that they do not burn, because then the caramel will turn bitter.
4. Remove the ribs when a thick and bittersweet layer has formed around them.
5. Serve on a plate with a little sauce. They can be served with potatoes, salad or some apple slices
In no time at all you will have a delicious recipe that the whole family can enjoy! Cooking a quick quality dish and surprising your loved ones is possible with this recipe. There’s no excuse!V
INGREDIENTS
1 tray Ral d'Avinyó ribs
Ketchup (preferably homemade)
FOR THE MARINADE
1 litre water
½ litre white wine
½ cup olive oil
1 lime
1 onion
2 cloves of garlic
Fresh coriander
Black peppercorns
Coriander seeds
1 teaspoon salt
1 teaspoon sugar
A very different and original way to prepare pork ribs, which is also very easy. You just have to marinate them over the heat and then give them a blast in the oven.
METHOD
1. In a saucepan we add water, wine, olive oil and all the marinade ingredients.
2. Bring to boil, add the ribs, and cover.
3. Leave to cook on a medium heat for 40min.
4. Remove the ribs and let them cool to room temperature.
5. Spread ketchup on the ribs.
6. Preheat the oven to 200ºC
7. Line a baking tray with greaseproof paper and put the ribs on top.
8. Cook the ribs in the oven for 20min
9. Remove the ribs and plate them up by grating a little lime zest over them.
They’re ready! A different but delicious way to make pork ribs. Bon Appetit!
