3. Chicken timbale with potatoes and prawns

1 | 12Chicken timbale with potatoes and prawns

Ingredients (4 people):

• 500 g of boneless and chopped chicken • 500 g of prawns • 2 onions • 2 medium potatoes • 2 cloves of garlic • 3 tablespoons of fried tomato • 100 ml of white wine • 2 sprigs of thyme • 1 bay leaf • Aromatic herbs • Sliced ​​almonds • Olive oil • Ground white pepper • Salt


1. Sauté an onion and carrots in pieces of about 2 cm in a saucepan for 10 min. Incorporate the heads of the prawns, and sauté 5 min. Add water until it covers the preparation and, when it starts to boil, let it cook for 20 minutes. Strain and reserve the broth and vegetables separately.

2. Season the chicken pieces with salt and pepper and fry them in another frying pan. Remove it and, in the same pan, cook the shrimp tails for 2 min, until they change colour. Remove and reserve.

3. Sauté the chopped garlic and the other onion until it begins to brown. Add the wine and let it reduce. Then add the fried tomato, stir and cook for 2 min. Add the chicken, the peeled and cracked potatoes, the thyme, the bay leaf and the reserved broth, cover and cook for 30 min.

4. Crush the vegetables from the broth and add them to the pot; continue cooking 5 min. Add the peeled shrimp tails and cook everything together for 2 more minutes. Plate and decorate with herbs and laminated almonds.

4. Puff pastry rolls with quail

2 | 12Puff pastry rolls with quail

Ingredients (4 people):

• 4 quail • 1 sheet of puff pastry • 2 carrots • 2 onions • 1 glass of dry sherry • 200 g of quince • 1 egg • 1 leek • 1 lemon • 150 g of sugar • 1 bay leaf • Olive oil • Pepper • Salt


1. Brown the quail, previously seasoned, in a saucepan. Add the diced onion and fry until translucent. Add the carrots and continue cooking for 10 min. Pour the wine, add the washed laurel and cover with water. Cook 1 hour, until the quail are tender. Remove and let cool.

2. Put the quince, peeled and its heart, with the chopped leek, lemon juice, 100 ml of water, sugar, salt and pepper in a saucepan. Cook for 30 min over low heat and then pass the compote through the blender.

3. Bone the quail, chop the meat and mix it with the vegetables from the stew. Place the puff pastry on a sheet of cling film and cover with the compote and quail. Roll it up with the help of the film, and cut the cylinder into portions of about 4 cm. Paint them with the beaten egg and bake for 20 minutes at 180º.

5. Duck with mustard muslin

3 | 12Duck with mustard muslin

Ingredients (4 people):

• 4 duck legs • 200 g red kidney beans • 200 g canned baby broad beans • 2 eggs • 1 lemon • 2 or 3 cloves of garlic • 2 tablespoons Dijon mustard • 100 g butter • Thyme • Rosemary • Oil olive oil • Black pepper • Salt


1. Cook the beans (which you will have soaked the day before) until they are tender. Drain and reserve from the heat.

2. Season the thighs with salt and pepper and put them in the oven at 180º, together with the garlic and a few sprigs of thyme and rosemary. Roast 45 min, let stand about 5 min. and drain to remove excess fat.

3. Drain the broad beans and confit them in a frying pan with oil for 15 minutes; drain them again and salt and pepper them.

4. Put, in a bowl , the egg yolks, the lemon juice, the diced butter and 1 pinch of salt. Cook in a water bath, stirring, until it begins to thicken. Remove, add the mustard and mix until incorporated.

5. Divide the meat on the plates, with the herbs, the candied broad beans and the beans. Serve the thighs immediately, with the hot mousseline.

6. Poularde with dates and almonds

4 | 12Poularde with dates and almonds

Ingredients (6 people):

• 1 poulard of about 3 kg • 100 g of dates • 50 g of dried figs • 50 g of almonds • 3 carrots • 2 leeks • 2 shallots • 8 cherry tomatoes • 2 garlic cloves • 1 lemon • 300 ml of dry white wine • 1 glass of chicken broth • Fresh herbs (rosemary, thyme…) • Olive oil • Pepper • Salt


1. Chop the garlic and herbs , and mix them with the lemon juice, 4 tablespoons of oil and 4 of wine. Spread the previously seasoned poularda with this mixture. Cover it and let it marinate for 1 hour.

2. Chop the leeks, shallots and carrots. Mix the vegetables with the figs, the almonds (which you will have previously soaked) and the pitted dates.

3. Put the poulard on the plate with the marinade and fill it with half of the previous mixture. Distribute the rest on the plate, along with the tomatoes. Drizzle with a little oil, cover with parchment paper and roast for 25 minutes in a preheated oven at 190º.

4. Uncover and pour over the rest of the wine ; Cover again, lower to 180° and roast for 1 more hour. Uncover and grill another 15 min. Remove and reserve the garnish, water the poularde with the broth and bake another 20 min. Let it rest and serve.

7. Chicken stuffed with apple, figs and walnuts

5 | 12Chicken stuffed with apple, figs and walnuts

Ingredients (4 people):

• 2 chicken breasts • 50 g of dried figs • 1 onion • 1 black truffle • 2 apples • 1 glass of rum • 60 g of peeled walnuts • 600 g of sweet potatoes • 300 g of spring onions • 1 glass of chicken broth • Cinnamon • Nutmeg • Butter • Salt • Pepper


1. Chop the figs and boil them for 1 minute with 1 small glass of water and the rum. Peel and chop the onion and apples and mix them in a bowl with the chopped walnuts and truffle, the figs and a little of their cooking liquid, spices, salt and pepper.

2. Season the open breasts with salt and pepper and fill them with the previous mixture. Tie them with kitchen string and let them rest for 24 hours in the fridge. Then, spread them with butter and put them on the plate, with the onions and peeled sweet potatoes.

3. Bake for 40 min at 160º , watering them from time to time with the broth and liquid from the figs. Turn them over halfway through cooking and bake at 200º for 15 more minutes and serve.