Rocio Molina Fernandez presents us with a succulent recipe for our Creative Cooking contest. It is a Beef cheek in red wine with black olive jam and ginger, for the preparation of which he has used the jam of black olives with ginger from the firm from Extremadura. A composition with a lot of flavor and very suitable for winter periods.
- 2 beautiful cheeks
- 1 Bottle of red wine
- 2 onions
- 1 clove garlic
- 1 tomato
- 1 leek
- 1 carrot
- 4 Thyme Branches
- 8 Garlic Cloves
- 4 pieces of fresh cheese
- ½ l. Sunflower oil
- Black olive jam with ginger.
- 100 gr. fresh cheese
- 100 ml. liquid cream
- 50 gr. Roquefort
- parmesan cheese slices
Remove the fats that surround the cheeks. In a frying pan with oil, fry them in flour and seasoned.
Fry the vegetables in the same pan. When it is well poached add the broth and wine. Boil for a while and go through the Thermomix. Put everything in the pot together and put on fire for 1 hour
Remove the cheek and pass the sauce through a strainer. If necessary, reduce the sauce.
Confit the garlic (with the peel) in the oil over low heat, without boiling, for 15 minutes.
Take them out, peel and put on the thyme branch in the form of a skewer: 1 clove of garlic + piece of fresh cheese + 1 clove of garlic. When passing, grill or nonstick skillet.
Boil the ingredients and pass through the thermomix, strain and reserve.
Cut the cheek into pieces and put on the plate in the shape of a fan. Place under each cheek a thick slice of Parmesan cheese (optional). A black olive candied quenefa on each piece of cheek and the grilled skewer on the other.