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SOLTIMES JUNE 2012
FABULOUS FOOD
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Spinach & Pecan Filo Mini-Tarts
Marinated Grilled Lemon Rosemary Chicken
INGREDIENTS Filo pastry (about 5 to 6 sheets) 2 tbsp red currants 200 fresh spinach 80g blue cheese 2 eggs + 2 egg yolks 4 tbsp cream Olive oil 4 tbsp pecans
METHOD Preheat your oven at 350 F (180 C). Grease a muffin pan (for 6). In each mould, place 2 to 3 layers of filo pastry cut to match the size of the mould and each time, brush the filo pastry with olive oil. Wash the spinach and cut it coarsely. Crumble the cheese. Mix together the spinach, cheese, pecans and red currants. Divide between each mould. Beat together the eggs, egg yolks and the cream. Season with pepper and salt. Pour over the vegetables. Place in the oven for about 25 mins. Check regularly as the filo pastry cooks quickly and you do not want it to burn!
sunday roast menu del dia
4 courses with bottle of ESTE wine per couple & coffee included Roast Lamb Shoulder & Pork Knuckle, 12oz Entrecote, 20oz T-Bone, 10oz Pork Tenderloin, Roast Potatoes & Fresh Vegetables Freshly Baked Bread
Lunch 1pm - 4pm
Daily roast cooking Mon: Roast Lamb Shank
Tues: Rabbit in garlic & beer Wed: Roast Pork Knuckle Thurs: Roast Pork Loin Fri: Roast Lamb Shank Sat & Sun: Roast Lamb Shank & Pork Knuckle
vegetarian menu available
MENU DEL DIA
4 Courses with Wine & Coffee Monday to Saturday inclusive Lunch 1pm - 4pm Dinner 7pm - 10pm
all nights...
Grilled 14oz Entrecote Beef Steak Grilled 20 oz T-Bone Beef Steak Slow roast shoulder of Lamb Slow roasted knuckle of Pork
menu del noche
everyday
INGREDIENTS
METHOD
6 bone-in chicken breasts, skin on 2 tbsp fresh rosemary, minced 1tbsp lemon zest ½ tsp lemon pepper seasoning 1 tsp garlic, minced ¼ cup fresh lemon juice 3 tbsp olive oil salt and pepper
Season the chicken with salt and pepper. Place in large zip-lock bag and set aside. Whisk together the rosemary, lemon zest, lemon pepper, garlic, lemon juice and olive oil until well combined. Pour over the chicken, seal the bag and massage the chicken until the marinade is evenly distributed. Allow the chicken to marinate for at least one hour. Lightly brush the grill grates with vegetable oil. Grill the chicken over a medium flame until the juices run clear when poked. Remove from the flame and allow to rest for 10 minutes under a sheet of tin foil. Serve with green salad
INGREDIENTS 1 pint fresh strawberries, hulled 2 tbsp balsamic vinegar 3 tbsp sugar 4–6 buttermilk biscuits 1 cup heavy whipping cream
Slice the fresh strawberries lengthwise and place in a small mixing bowl. Toss with 1 tablespoon of sugar and balsamic vinegar with the strawberries until evenly coated. Set aside and allow to rest for at least 2 minutes. Add the heavy whipping cream to a chilled mixing bowl. Whip the cream on high for 1 minute with a mixer that is fitted with a whisk attachment. Slowly add the remaining 2 tablespoons of sugar and continue to whip until soft peaks form. Slice the biscuits in half lengthwise and place the bottoms on a plate. Evenly spoon the strawberry mixture on top of each biscuit. Spoon a dollop of whipped cream onto of the strawberries and then place the biscuit top on the side. Finish with a final dollop of whipped cream. Serves 4 – 6 people depending on the size of the portion.
Balsamic Strawberry Shortcake
667
919
Café Bar
025
monday - saturday 7pm - 11pm
4 courses including wine and coffee Open Mon - Sat 8am - 24pm, Sun 10am - 17pm Booking Recommended Spanish Speaking 950 430 145 English Speaking 647 730 103
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saturday music, dancing
friday 29nd june
The best nights & karaoke Pizzas in town ALL EURO 2012 MATCHES SHOWN live
New Burger & Pasta Menu PLUS Kids Menu
Open Monday - Friday 8am til late Saturday & Sunday 9am til late