CRÊPE WITH BANANA AND MARRON GLACÉ CRÈME

CRÊPE WITH BANANA AND
MARRON GLACÉ CRÈME

Preparation

Start by cutting the banana lengthwise and then neatly into two squared shapes. Lay out a crêpe and spread generously with the cream of Marron Glacé. Place the 2 pieces of banana on top and roll up the crêpe. Cut the ends of the crêpe off and then cut the crêpe in half for 2 servings. Dust with icing sugar and caramelise to taste.

Tip: when making the crêpes, add a little orange zest and a few drops of rum to get a more customised flavour.

For this recipe you need: "Marron Glacé Créme" de Cuevas Chef

Recipe prepared by Javier González (Restaurant A Rexidora).

QUICK CAKE WITH CHESTNUTS AND CHOCOLATE

QUICK CAKE WITH CHESTNUTS
AND CHOCOLATE

Preparation

Take a sponge cake and immerse it in milk for 10 seconds. Put it in the microwave for 10 seconds. Put some chestnuts in light syrup in the microwave for 5 seconds and then put them on the cake. Finish with a good chocolate sauce or dark chocolate melted in the microwave.

Tip: Using the microwave a lot favours the speed of preparation. There's nothing better for melting chocolate at home.

For this recipe you need: "Chestnut syrup" of Cuevas Chef

Recipe prepared by Javier González (Restaurant A Rexidora).

SALMON WITH CHESTNUTS AND CURRY EMULSION

SALMON WITH CHESTNUTS
AND CURRY EMULSION

Preparation

Make an emulsion with three parts of chestnut puree and one part cream, season and add curry powder to taste. Take a piece of salmon and cover it with the emulsion. Bake on high for 7 minutes. The surface should be golden and the fish moist. Accompany it with a sweet and sour tomato sauce and some flavourful vegetables.

Tip: any bone-free fish may be used for this recipe.

For this recipe you need: "Chestnut puree" of Cuevas Chef

Recipe prepared by Javier González (Restaurant A Rexidora).

STEWED PORK SHANK WITH FOREST FLAVOURS

STEWED PORK SHANK
WITH FOREST FLAVOURS

Preparation

Stew a pork shank in the traditional manner, browning it previously in oil and then adding the chopped vegetables. Add a generous amount of Mencía wine and let it evaporate completely. Add broth to cover half the meat and let stew slowly for 2 hours. When the meat is tender, remove it from the sauce. Strain the sauce and add the Cuevas Chef garnish – i.e., a selection of forest products (chestnuts, pine nuts, prunes and mushrooms) – which will give the sauce an exceptional flavour and be the ideal accompaniment to the meat.

For this recipe you need: "Chestnut garnish with prunes, pine nuts and mushrooms" of Cuevas Chef

Recipe prepared by Javier González (Restaurant A Rexidora).

TOAST OF FOIE WITH MARRON GLACÉ CRÈME

TOAST OF FOIE WITH
MARRON GLACÉ CRÈME

Preparation

Put a thin slice of foie gras (terrine, mi-cuit, etc.) on a rectangular piece of toast, spread from thinly to thickly from one end to the other with the chestnut cream to create different levels of sweetness. Finish with flaked salt, freshly ground pepper and hollyhock flowers (optional).

Tip: A country-style loaf, sliced sandwich bread or brioche-type bread may be used for the toast.

For this recipe you need: "Marron Glacé Crème" of Cuevas Chef

Recipe prepared by Javier González (Restaurant A Rexidora).

CHICKEN SOUP WITH CHESTNUTS AND CARROTS

CHICKEN SOUP WITH
CHESTNUTS AND CARROTS

Preparation

Prepare a good chicken broth with the remains from a chicken and some vegetables. Strain it and add some diced chicken, sliced carrot and peeled chestnuts. Cook for 20 minutes. Salt to taste and garnish with parsley and finely sliced chestnuts.

Tip: Add Cuevas Chef cooked chestnuts at the end of the cooking to avoid the hard work of peeling them.

For this recipe you need: "Natural Chestnuts" of Cuevas Horeca

Recipe prepared by Javier González (Restaurant A Rexidora).