10. ROAST CHICKEN

NAME OF THE RECIPE: ROAST CHICKEN

NUMBER OF COMMENSALS: 4

INGREDIENTS:

- 1 whole chicken of 1,700 kg.
- Bacon
- Half lemon
- 70 dl.Of white wine Godello
- olive oil, salt and pepper.


VARIETY, MARK And ADD OF THE WINE:

Godello, Ribouzo, 2007

STEPS:

1.Cut in four the lemons.
2.Cut the bacon in slices and then in squares.
3.Put inside the chicken half lemon in two pieces and the bacon.
4.Tie the feet and do him a knot, spice and placed it in the bandeja of oven. With a bottle of kitchen throw him white wine inside the chicken before put in the oven.
5.Put in the oven during 5 minutes to strong oven so that it sweat and add him olive oil and left it 5 minutes more.
6.We went down him the temperature of the oven and add him white wine.
7.Left it to 180º during 1 hour. Once happened the time is smart.


PRESENTATION OF THE DISH:

Can serve with salad.



MARTA, MADRID, SPAIN

9. COURGETTE STUFFED OF MEAT

NAME OF THE RECIPE: COURGETTE STUFFED OF MEAT

NUMBER OF COMMENSALS: 6

INGREDIENTS:

- 3 Corgette
-600 gr. of veal hammered
- 1 onion
- 2 teeth of garlic
- 1 mature tomato
- liquid cream
- cheese
-200 dl. Of white wine
-olive oil
-salt
-pepper

VARIETY, MARK AND ADD OF THE WINE:

Godello, Casal de Furcos, 2008

STEPS:

1.Cut the courgette by the half and each half to the half and with a spoon empty them.Boil the courgette during 10 minutes adding it a little of salt.
2.Squize them on kitchen's paper so that the left water go out.
3.Slice the inside part of the courgettes and reserved them. Peel the tomatoes and take the seeds out, split them in small pieces and reserved them. Slice the peeled onion and reserve it too. Peel two garlics and grate them.
4.Fry the courgettes with a bit of salt in olive oil, afterwards squize them. In the same oil gild the onion with the garlic and a bit of salt. Put them in a glass to beat it together with a little of white wine.
5.Add the result to the hammered meat and mixed it well. Add salt, pepper and a little bit of thyme. Fry it in the same oil. Passed 5 minutes add the tomato, the fried courgette and a little bit of liquid cream. Stir and left it some minutes.
6.Grate the cheese. Fill the courgette over a tray and add them the grated cheese. Put into the oven to 180º the time they need until they get gilded .

PRESENTATION OF THE DISH:

Put in a dish two halves of the stuffed courgette.

MARTA, MADRID, ESPAÑA

8. DELICIAS DE POLLO

NOMBRE DE LA RECETA: DELICIAS DE POLLO

NÚMERO DE COMENSALES: 6NOMBRE DE LA RECETA: DELICIAS DE POLLO

NÚMERO DE COMENSALES: 6

INGREDIENTES:

- 1 Kg. Filetes de pollo
- 150 gr.Jamón York
- 120gr. Queso gouda
- 2 Cebollas
- 2 Puerros
- 2 Tomates de pera maduros
- 3 dientes de Ajo
-1 cucharada de carne de pimiento choricero
- 70 dl. De vino blanco Godello
-1/2 litro deagua o caldo
- aceite de oliva, sal y pimienta.


VARIEDAD, MARCA Y AÑADA DEL VINO:

Godello, Finca do Serro, 2008

FORMA DE ELABORACIÓN DE LA RECETA:

1.VamoS a pelar los ajos y las cebollas. Lo cortamos todo en láminas.
2.Quitamos algunas capas al puerro y lo cortamos en trozos.
3.Pelamos los tomates y les quitamos las semillas. Los troceamos y reservamos.
4.Los filetes de pollo vamos a partirlos a lo largo y por la mitad y los salpimentamos. Ahora le ponemos a cada uno media loncha de jamón y media de queso.
5.Ahora los enrollamos y los cerramos con un palillo para que al cocinar no se nos salga el relleno. Les ponemos un poco de harina y los sacudimos bien antes de freirlos.
6.En una olla recubrimos el fondo de aceite de oliva empezamos a freir los trozos de pollo. Cuando estén bien dorados los sacamos. En este mismo aceite vamos a empezar a freír la verdura.
7.Primero la cebolla, el puerro y el ajo, con un poquito de sal, tapado 2 minutos. A continuación le ponemos la carne del pimiento choricero para que se fría un poquito con la verdura. Le damos unas vueltas y enseguida añadimos el tomate, lo mezclamos todo bien y lo tapamos durante un par de minutos.
8.Ahora le añadimos el vino, el caldo o el agua. Removemos y lo vamos a dejar cociendo para que reduzca un poquito durante 10 minutos. Ahora lo pasamos por la batidora y la probamos de sal para rectificarla. En esta salsa es don de cocoemos las delicias de pollo.
9.Lo dejamos durante 20 minutos a fuego lento tapado.

PRESENTACIÓN DEL PLATO:

Emplatar con un par de delicias con salsa y perejil por encima.

MARTA, MADRID, ESPAÑA

7. LOMO DE CERDO RELLENO

NOMBRE DE LA RECETA: LOMO DE CERDO RELLENO DE JAMÓN Y QUESO

NÚMERO DE COMENSALES: 8

INGREDIENTES:

- 1 trozo de lomo de cerdo de 1.200 gramos
- 60 gr. lonchas de jamón york finitas
- 60 gr. lonchas de queso gouda
- 200dl. Vino blanco Godello
- 200dl. Aceite de oliva
- Pimienta
- Sal


VARIEDAD, MARCA Y AÑADA DEL VINO:

Godello, A Coroa, 2008

FORMA DE ELABORACIÓN DE LA RECETA:

1.Decirle al carnicero que os haga unos cortes trasversales al lomo para rellenarlo.
2.Vamos metiendo jamón york y queso entre los cortes del lomo.
3.Para atarlo hacemos un nudo al final del cordel y pasamos la hebra entre el hueco para hacer un nudo corredizo. Luego le vamos dando vueltas alrededor y anudamos.
4.Colocamos el lomo en una fuente de horno y lo salpimentamos por todas partes. Echamos un chorrito de aceite por encima.
5.Lo metemos en el horno precalentado a 200º durante 10 minutos. Pasado este tiempo añadimos el vino Godello y bajamos la temperatura del horno a 180º. Lo dejamos hornear durante más o menos 20 minutos.
6.Cuando esté listo dejamos que se temple y quitamos el cordel. Envolvemos el asado en papel aluminio y lo dejamos enfriar para cortarlo mejor. La salsa del asado se reserva para acompañar. Una vez esté frío se corta en lonchas finitas

PRESENTACIÓN DEL PLATO:

Se sirve el asado del tiempo acompañado de la salsa muy caliente.

MARTA, MADRID, ESPAÑA

6. RABO DE AÑOJO

NOMBRE DE LA RECETA: RABO DE AÑOJO

NÚMERO DE COMENSALES: 4

INGREDIENTES:

- 1 rabo de añojo en trozos
- puerros
- zanahorias
- cebollas
- Unas setas
- Unas cebollitas francesas
- 1 botella de vino tinto Mencía
- Ralladura de limón
- Medio palo de canelaAzúcar moreno
-Aceite de Oliva
- Pimienta, sal y unas hierbas aromáticas.


VARIEDAD, MARCA Y AÑADA DEL VINO:

Mencía, Viña Foral, 2007

FORMA DE ELABORACIÓN DE LA RECETA:

1.Doce horas antes se ponen a macerar en el vino Mencía los trozos de rabo, con las verduras, la canela y el laurel.
2.Después sacamos los trozos de rabo y los ponemos sobre un papel secante de cocina.
3.Colamos el vino y rehogamos la verdura con un poquiito de aceite de oliva y sal.
4.Mientras vamos salpimentando la carne y la doramos en aceite de oliva; le damos la vuelta y la sacamos a una bandeja de horno.
5.En este mismo aceite reducimos el vino Mencía. En cuanto empiece a hervir hay que desespumarlo.
6.Después le añadimos el azúcar y lo dejamos reduciendo hasta que quede una cuarta parte.
7.Echamos un poquito de ralladura de limón encima de la carne, las verduras por encima, el tomillo, el romero.
8.Cuando haya reducido el vino se lo añadimos por encima. Cubrimos los trozos de carne con agua y lo metemos en horno medio a 180º durante dos horas y media.
9.Cada 20 minutos habrá que abrir el horno y darle la vuelta a la carne.
10.Mientras está en el horno vamos a pelar las cebollitas francesas. Partimos las setas y rehogamos las cebollitas. Cuando estén doradas le añadimos las setas, le ponemos un poquito de sal y lo rehogamos durante 10 minutos.
11.Cuando esté le echamos un poquito de coñac y lo fambleamos.
12.Sacamos los trozos de carne de la fuente y los ponemos en una cazuela; colamos la salsa por encima y la verdura la aplastamos para sacarle todo su jugo y que quede en la salsa.
13.Le añadimos las cebollitas y volvemos a ponerlo a fuego durante 20 minutos. Después lo rectificamos de sal y en los últimos cinco minutos de hervor le añadimos las setas.

PRESENTACIÓN DEL PLATO:

Servir en un plato dos trozos de carne con dos cebollitas y alguna seta. Encima ponemos una ramita de romero o tomillo.



MARTA, MADRID, ESPAÑA

Music, wine, pleasure and sensations are enhanced with each

Santa Cruz de Tenerife, April 29 (EFE) .- produces pleasant feelings that moderate wine consumption are integrated in the same place in the brain where music is perceived and hence there is a potentiation of both, according to Professor of Pharmacology, University of La Laguna José Boada.

This expert indicated that the relationship was even used by one of the fathers of medicine, the Greek Asclepiades to improve to the mentally ill.

José Boada has reviewed more than 300 opera librettos and folksongs documents to verify the linkage from Greek culture up to now have music and wine.

Boada taught on this subject the inaugural lecture of the Twelfth National Congress of Winemakers, to be held from 5 to 7 May in Tenerife.

In an interview with EFE, Boada said he has found that in all regions of the Mediterranean, except in Islamic Egypt and North African areas, where the influence albeit lower, there, the relationship between wine and music is evident in their folklore.

The specialist explained that the first important fusion between music and wine produced in Greece, where the god Dionysus was instituted to worship the wine and where it came to building instruments such as barbiton, which is a kind of harp that supported at the waist, dedicated exclusively to the cult of Dionysus.

Also in Roman culture, wine and music are linked to the figure of Bacchus.

Boada said that opera was born "with the genes of wine" because its origin is Greek tragedy, namely Renaissance music looked toward the past, to Greece, and incorporated into his compositions to Greek tragedy, which, according to philosopher Nietzsche's Dionysian.

For the specialist, this association was not only seen in the operas of the Mediterranean but also in the U.S., and so quoted, among others, the composer Aaron Copland in some of their operations using this combination.

He recalled that the origin of the American anthem is a toast of London at that Francis Scott Key American poet changed the lyrics and was so successful that was assumed by the U.S. Congress as the anthem of the nation.

In vocal music this link is clear, Boada said, citing musicians like Mozart, Bizet, Rossini, Verdi, Wargner, Berlioz and Donizetti, linking wine and music, as does Carlos Gardel in his tangos and Rafael Farina in flamenco.

Boada said that, while in the zarzuela, although the Spanish winemaking tradition, the link is more bland and more scarce than in opera.
Source: EFE

RECIPES CONTEST WITH WINE OF THE GUARANTEE OF ORIGIN VALDEORRAS

Dear friends:

Given the high number of requests received via email and telephone, stating the limited time to prepare the recipes in the first term, the organization has decided to extend it until September 23, 2010. Our respondents suggested this situation because many of them claim to know to prepare recipes with wines, but not the Guarantee of Origin Valdeorras. Thus, expect to have enough time to acquire Valdeorras wines and to try at home the recipes that usually made with other wines.

Thus, the deadline for recipe ends on September 22 2010 at 18:00 and the prize will remain a weekend at Hotel Pazo do Castro (O Barco de Valdeorras).
Thank you for your suggestion that we hope will please everyone.


Sincerely.

The mother of wine.

Gerry Dawes visits the Adega A Coroa

The prestigious Gerry Dawes has been on Valdeorras to visit and taste the new vintage of the Adega Coroa.

Gerry Dawes has created a bank of experiences much stronger than it had to rely on when I started writing.

After receiving several prizes in Spain thanks to his stories about food, wine and Spanish culture, Dawes was the first to introduce readers to Ferran Adria in America.

Different points of view: Forum Gastronomical Santiago Compostela 2010

Well if they are different points of view the 17,000 people or 16.999, because my friend and teammate Carlos Ximenez was missing because he had his bed there to this day. In current times, where the innkeepers do nothing but complain about the decline of the sector have concluded that refer exclusively to "make safe" because once again the circumstances have given me reason and I have met a large number consumers who bring the batteries to "professionals". Great pleasure to say that because I say so! What gives?. We found a profile of consumers concerned about the quality and training, even to ask one more holiday to enjoy the event. This clashes with any professional or media outlet that after a walk of ten minutes says "no big deal", yes, if you asked about the large number of lectures, tastings and forums that developed the pair did not neither had bothered to consult the program, while this happens to others what worries us is not the same amoeba or Holy Spirit to be in several places at once.

In this edition, the city joined in the event and who knows, does someone who is not yet known Compostela?, That the color of the stone after rain in Santiago is especially beautiful, that is, it rained and hailed the four days, for then we complain that the weather is not assured. Visits to the food market, "the city's gastronomic cathedral," where there is precious, and cooks very big hand after making the purchase, get cooking. In the tasting has been a massive turnout, more than any. At the stand of the Xunta de Galicia a continuous tide of visitors who were able to meet all those products of land backed by a stamp of quality. Among others, he has welcomed the Tarta de Santiago which premiered Control Board and no longer as simple as a cross drawn on a cake. Given the extent of the event permit me me focus on my point of view.

The Ribeira Sacra at hand, a devoted audience, bottled landscapes. We're talking about one of the most important wine areas of the world where wine is defined as heroic practiced, where some vineyards accessible only by boat and where the most privileged have been able to install rails to climb the boxes to the vintage, the other option donkeys (genus ruminant) and burros and donkeys of mankind, because in reality just a mimetizándote carga.La animal challenge of this area remain ancestral varieties and viticulture that taking advantage of new technology does not abandon traditional elaborations. We enjoyed the youth of their wines, and fruit expression and become serious, and subtle minerality chip after passing through barrel. Cracks hands and faces and long silences of their wine was what we just degustando.La Romance jewelry collection that one can find along the Ribeira Sacra reminds us that the clergy has been a staunch the "Blood of Christ" .

The D.O Valdeorras we talked of home, of that entry by the ancestral and respect for human dialogue, the plant and the environment (soil, climate, ...). In this designation have made the grape godello his queen but not surprising that in that kingdom has opted for the recovery and implementation of ancestral and other red varieties have so embodied in the recent reform of its rules. Here is also made a sparkling monovarietal of godello prepared by the traditional method (second fermentation in the bottle).

A tasting that was especially interesting was the "Wine Trail", remember that this is Holy Year Compostelano.La first stop was in Navarre with a single variety of the winery Lordship Graciano de Sarria (maturity, expression, kindness and interesting notes upbringing). The stop in La Rioja is a must for pilgrims and was the 2005 Fable Bodega El Fabulista who gave encouragement to the wanderer (subtle and pervasive, poppies, liquorice and balsamic, sweetish overtones, balance and velvet in the mouth). An especially hard is the Bierzo so the wine should be fresh and sharp, the choice was Martin Sarmiento de la Bodega Martin Codax (minerals, scrubland and the pair golosidad and freshness) We went into Galicia and we know that the ways are inscrutable . Valdeorras Stop in to enjoy a glass of The Winery Costiña of Alain de Val as the sole prize of Brancellao monovarietal, say it contains the flavors of the sunrise (body, aroma, size, sweet red fruit and violets distant). If the choice of the path is to enter the North a Algueira Merenzao, another gem from Ribeira Sacra winemaking where the word is "Harmony" (marked aroma and taste of grape marc, golosidad, finesse, minerality, tannic present and distinctive personality.) If the option to stop the tasted Ribeiro is the VX is a Caco Cuvée de la Bodega Maria Alvarez Serrano (Coto de Gomariz), a G that came out from varieties like Caiño Sousón and shows a complex series aromatic, silky and amplitude.

The night we went into town to enjoy a tapas route where the famed chefs lucian Nove Panel of Chefs de Galicia (we assume that all is in the vineyard of the Lord). Have we run out of taste but has surprised us in a special way throughout the Tapería Castelao (porfin wine chords lids) and cooks "Taky" Rguez and Miguel Angel Campos. With them we enjoyed a "Tataki Galician beef marinated in a sun dried tomato and basil with parmesan Arzúa" and a "massacre on cannelloni bread cream neda and air nipple.

The next day the feeling the passage of Ferran Adria was a hive that had escaped and all chasing the queen. A buzzing background sound which were the whispers to the passage of Adria and the persecutors, the press and connoisseurs on the hunt for the Press Conference photo opportunity, dialogue, and this year's theme, the creation of the private foundation that will implement the best cocinerodel world for the third consecutive year. How could it be otherwise, uncompromising defense of Galician product, I will not get right!, In fact has become a great ambassador for such excellent raw materials and more particularly defined by him as the guru of algae, the canning Canning Antonio Muiños Porto.Muiños.

A sweet or not sweet but I can not archive the memories of these days without mentioning Ramon Morato, a chocolate artist who is more for his humility. His passion is contagious as fresh desserts and suggestive as the "Ylang, its truffle truffle" Tricky Trikki Truffle "and" Coco-Choco-Lima-Ron ", velvet on the palate.

No event is provided in which there is no contest: Innoforum which evaluated the sensory characteristics, design and original idea. The first two categories were for the winery Castrobrey Rias Baixas Ribeira do Ulla sub-area with his face down line of spirits Galician (herbal liqueur, coffee liqueur and white rum). Here everything was upside down. The innovative idea was to "Benboa" Atlantic cuisine prepared in a traditional and natural that we allow one-click buy from anywhere in Spain, a project supported by three years of research at the University of Vigo.

This has been only a few touches of the great gastronomic canvas was painted in this year's Forum in the Gastronomic Capital of Galicia.
Author Author: Mercedes González [Saturday, February 27th, 2010.]

5. COSTILLA DE CERDO AL MENCÍA

NOMBRE DE LA RECETA: COSTILLA DE CERDO AL MENCÍA

INGREDIENTES PARA 4 PERSONAS:

-1600 GR DE COSTILLA DE CERDO CARNOSA

-UNA BOTELLA DE VINO VARIEDAD MENCIA DE VALDEORRAS

-4 HOJAS DE LAUREL

-1 RAMA DE TOMILLO

-UNA CEBOLLA

-UNA RAMA DE OREGANO

-UNA CUCHARADITA DE SAL

-1/2 CUCHARADITA DE PIMIENTA NEGRA

-UNA DE AZUCAR MORENO

-1/2 DE GENGIBRE

-1/2 DE CANELA

-1/LITRO DE AGUA

-1 CUCHARADA DE MERMELADA DE ARANDANO

-SAL AL GUSTO

VARIEDAD, AÑADA Y MARCA DEL VINO:

Mencía, 2008, Hacienda Ucediños.


FORMA DE ELABORACIÓN:

Se mete todo en un caldero y se cuece durante 45 minutos.

Al pinchar las costillas y estén blandas se separan y

se tritura el resto del caldo yse pasa por el chino triturando con batidora de brazo.

Se pasa la salsa a otro caldero y se liga con una cuharita o dos de maicena.

PRESENTACIÓN:

Se emplata la costilla,se rocía con la salsa y se espolvorea con perejil fresco

Se puede acompañar con papas o verduras ,eso al gusto .A comer!


Esteban, Tenerife, España

The Gurantee of Origin Valdeorras present one more year in Xantar 2010

The Hall of Gastronomy and Tourism in Galicia opens today in Expourense. For five days the Gurantee of Origin Valdeorras participate in Xantar 2010 with its own stand where you can taste Godello and Mencía of the wineries outside to Guarantee of Origin.

Also, the celebration of Compostela Holy Year will be in the Hall of Gastronomy and Tourism in Galicia. Therefore, various restaurants of different routes of the Camino de Santiago deliver the best menus in Xantar 2010.

We recommend that you approach the proposals offered by Concello O Barco de Valdeorras and you taste the menu includes: deer jerky, pork shoulder stuffed with leeks, rice village, Mencia came partridge, deer entrecote with assortment of mushrooms and apple flan and rice pudding cakes with hot chocolate campurrianas and all this sprinkled with Pagos de Galir.

4. OSSOBUCO A MI MANERA.

NOMBRE DE LA RECETA: OSSOBUCO A MI MANERA.

INGREDIENTES:

-2 RODAJAS DE MORCILLO CON SU HUESO
-2 CEBOLLAS GRANDES
-1 VASO DE CALDO DE CARNE
-1 O 2 VASOS DE VINO TINTO AS EIRAS MENCIA VALDEORRAS
-SAL
-PIMIENTA
-UN POCO DE HARINA
-UN POCO DE ACEITE DE OLIVA.

VARIEDAD, AÑADA Y MARCA DEL VINO:
Mencia, As Eiras, 2007.

FORMA DE ELABORACIÓN:

En una cazuela ponemos el fondo de aceite de oliva y la ponemos a calentar, mientras salpimentamos los trozos de ossobuco, los enharinamos, sacudiendolos para que suelten el exceso de harina.

Cuando el aceite esté bien caliente,les damos vuelta y vuelta y reservamos.

Picamos bien la cebolla y la rehogamos en el aceite,cuando esté doradita ponemos la carne encima y echamos el vino tinto dejandolo a fuego fuerte unos segundos,añadimos el caldo y cuando comience a hervir de nuevo se bajo el calor y se deja unos 90 minutos mas o menos,la carne debe de estar muy suave al pincharla y la salsa debe de estar gordita y untuosa.

PRESENTACIÓN:

Se sirve los trozos salseados por encima y acompañados de una patatas fritas a daditos o con arroz blanco.! buen provecho !

Ana, Madrid, España

3.TOURNEDÓ AL MENCÍA

NOMBRE DE LA RECETA: Tournedó al mencia

INGREDIENTES:

-2 solomillos de cerdo
-1 sobre de puré de patatas
-½ litro de leche entera
-2 naranjas
-un vaso de mencia de la D.O. Valdeorras
-mantequilla
-pan rallado
-nueces
-sal y pimienta
-aceite

VARIEDAD, MARCA Y AÑADA DEL VINO:

Mencía, Cepado, 2008

FORMA DE ELABORACIÓN DE LA RECETA:

1. Preparar el puré con la leche y un poco de mantequilla, sal y pimenta. Apartar.
2. Exprimir las naranjas y rallar la piel.
3. Mezclar la ralladura con el puré.
4. Cortar el solomillo en medallones y marcar con una nuez de mantequilla. Reservar en un platoes solomillo y en la sartén la mantequilla que haya quedado.
5. Poner a calentar el horno a 200 º.
6. En una placa se pone un chorrito de aceite y se van colocando los medallones de solomillo. Por encima se cubren con una capa de un dedo de grosor de puré.
7. Se añade las nueces trituradas y un poco de pan rallado.
8. Se pone a dorar hasta que el pan rallado esté dorado.
9. En la mantequilla que quedó se añade el zumo de naranja y se va añadiendo poco a poco el vino de mencia, se deja reducir hasta que espese un poco y quede más densa.


PRESENTACIÓN DEL PLATO:

Se saca el solomillo, se emplata con una línea de la salsa y un medallón por plato. Se servirá acompañado de un vino de mencia de la D.O. Valdeorras.

Mª EUGENIA, OURENSE, ESPAÑA