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Vanilla Scented Prawn and Wild Mushroom Soup

2 servings

Ingredients:

25g	butter, unsalted
25g	onions, minced
150g	mixed mushrooms (shiitake, oyster, abalone) medium diced
750ml	shrimp stock
2 pcs.	black tiger prawns, skewered lengthwise individually (2pcs)
TT	salt and pepper
125ml	whipping cream
5ml	vanilla extract or 1 vanilla bean-split
1 stalk	spring onion, chopped

Method:
	In a saucepan, heat butter and sweat onions until soft. Add mushrooms, increase heat and sauté until lightly browned. Add shrimp stock and season. Bring to a boil then simmer for 10 minutes. Cook prawns in liquid until done through, and peel, set aside. Finish soup with whipping cream, and vanilla

FRESH CODFISH “VIZCAINA” STYLE
Serves 6-8
Most people are familiar with Bacalao Vizcaina, which is the Spanish Salt Cod dish with tomatoes, peppers, garlic, olive oil, and almonds. Since quality Bacalao is often hard to find if not too expensive, we make our own! The result is a fresher and juicier “Bacalao”, again at a fraction of the cost, easy to prep, yet very festive!

Ingredients:

1 kg	Codfish fillets, skin-on, or any white-fleshed fish, like lapu-lapu, or labahita,
¼ cup	rock salt
	Remove any bones from the fish; rub with rock salt, being careful to place less salt on the thinner portions. Marinate fish in salt for 12 hours then wash off and pat dry. Cut into 8 serving portions

For the sauce:
½ cup	olive oil
3 cloves	garlic, sliced
1 cup	tomatoes, peeled, seeded, diced
¼ cup	white wine
1 cup	fish stock (made from bones of fish)
2 pcs	red peppers, roasted, peeled and sliced
1 tsp	Spanish paprika
3 pcs	potatoes, peeled, sliced ¼ inch, fried
1 kg	Codfish fillets (sliced and salted already) to taste salt and pepper
as needed	sliced almonds, toasted
as needed	chopped parsley

Method:
	1. Heat olive oil in saucepan, place garlic and cook until almost brown, add tomatoes and cook until soft. Add white wine and simmer for 2 minutes, then add the stock, peppers, paprika and potatoes. Let simmer for 3 minutes. 2. Add codfish and simmer for 5 minutes or until cooked through. Adjust seasoning. Transfer to serving dish, sprinkle with sliced almonds and chopped parsley and serve!

Cirkulo’s Cochinillo Asado Roast Suckling Pig
Serves 12-16
Have your butcher butterfly the pig, or do it yourself by opening the underside, leaving the backbone and the head intact. Rub the skin with the olive oil and season with salt and pepper. Place the pig in a large clay casserole, skin-side down. Chop the herbs, garlic, onion, celery and carrot and spread evenly across the body of the pig. Pour the wine and let marinate overnight. Place in oven and cook for an hour. Turn pig over, skin side up and cook until golden brown and crisp (about 90 minutes). Pour off cooking liquid from pan, degrease, season and serve as sauce. Cochinillo Asado may be accompanied with a salad or surrounded with roast potatoes.

Ingredients:

4 kg.	Suckling pig
½ cup	olive oil
1 Tbsp.	Paprika
2-3 sprigs	fresh parsley
1 sprig	fresh thyme
2 pcs.	bay leaves
2 pcs.	cloves garlic
1 pc.	small onion, chopped
to taste	Salt & Pepper
1 pc.	carrot, chopped
3 pcs.	celery stalk, chopped
1 cup	dry white wine

Pre-heat oven to 350 degrees Fahrenheit.

Paella Chilindron
Lamb Paella with Spicy Merguez Sausage (Lamb Sausage)
Serves 3-5

Ingredients:

2 tbs	Olive Oil
150 grms	Lamb Meat, from the leg or shoulder, diced
2 pieces	Merguez Sausage, sliced
½ piece	Chili Pepper
½ piece	White Onion, minced
2 pieces	Garlic Clove, sliced
1 small	Green Pepper, diced
1 small	Red Pepper, diced
1 tsp	Spanish Paprika
1 pinch	Saffron
¼ cup	Tomato Sauce
1 cup	Rice, short grain
2 cups	Chicken Stock
½ cup	Garbanzo Beans, cooked
3 pieces	Merguez Sausage, whole, pan-fried
50 gms	Roasted Red Peppers
50 gms	Asparagus tips, blanched
to taste	Salt and Pepper

Heat olive oil in Paellera, brown lamb meat and all the merguez sausages (sliced and whole). Remove meat and sausages from pan and set aside. In the same pan, sauté chili pepper, onion, garlic, and peppers for 2 minutes. Add the paprika and saffron, season with salt and pepper. Add tomato sauce, and simmer for 2 minutes. Mix in rice until well coated. Add chicken stock, garbanzo beans, the browned lamb meat and sliced lamb sausage. Bring to a boil and reduce to a simmer. Cover with aluminum foil. Cook for 10 minutes. Remove foil; top with the whole merguez sausage, roasted red peppers, and asparagus tips. Cover with foil again. Cook for an additional 5 minutes until rice is cooked. Top with a little olive oil before serving.