Ingredients:
1 leg of pork with bone of 7 kg
¼ cup brown sugar
4 tbsp of seasoning
3 tbsp mustard
2 tbsp Worcestershire sauce
Squash Honey:
1 kg squash,peeled and cut into chunks
3 cups brown sugar
2 cups water
10 cloves
6 g jamaica
2 cinnamon sticks
Broth:
2 cups Squash honey
1 cup red wine
Sauce:
2/3 cup sweet cream
1/3 cup of rum or brandy
2 oz of butter
2 tbsp flour
Beef broth
Preparing:
Squash Honey:
Mix sugar with water, cinnamon, Jamaica and cloves.
Add the squash and cook in the microwave for 10 to 15 minutes at high power.
Preheat oven to 150ºC (300ºF).
Line a tray with foil.
Form a paste with seasoning, mustard, sugar and Worcestershire sauce.
Varnish the leg with the paste.
Place the leg in the tray with squash honey and red wine.
Cover with foil and bake for 3 to 4 hours.
Remove the juice and bake again until golden.
Sauce:
Melt the butter with the flour in a saucepan.
Place the beef broth, squash, liquor and cream.
Mix well and add the squash at the end.
Ingredients:
1 turkey, precooked
3 cups cooked rice
1 ¼ cups brown sugar
1 cup toasted almonds
1 cup raisins
1 cup heavy cream
1 cup chicken broth
2/3 cup soy sauce
5 garlic cloves, minced
1 onion, chopped
1 red pepper, chopped
3 tbsp ketchup
3 tbsp mustard
2 tbsp oil
½ tsp salt
Pepper and paprika, to taste
Preparing:
Rub the turkey well with salt and wash well.
Cover the turkey with water, salt and sugar.
Remove the turkey from the water and season with garlic, mustard and ketchup.
Crystallize the onion, pepper and almonds in oil and season with salt and pepper.
Remove from heat, add the rice, raisins and cream and let cool.
Fill the turkey with the rice and place on a greased baking tray.
Place brown sugar in a pan and let it begin to get liquid.
Add soy sauce and chicken broth and allow melting the sugar again.
Pour the sauce over the turkey and sprinkle paprika on top.
Bake to 175ºC (350ºF) for 1 or 1 ½ hours.
Ingredients:
8 veal loins
1 cup orange juice
1/4 cup red wine
4 tbsp oil
2 tbsp mustard
2 tbsp orange zest
1 tbsp soy sauce
1 tbsp cornstarch
1 1/2 tsp thyme
1 garlic clove, crushed
Salt and pepper
Preparing:
Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper.
Seal loins in a pan with oil on both sides, remove from pan and reserve.
Add the red wine to the skillet, 1 tbsp thyme, orange zest and let it reduce for a few minutes.
Add the cornstarch dissolved in orange juice and cook for 5 more minutes.
Serve veal with orange sauce and thyme.
