Lamb with mustard and garlic

Preparation

Make a few holes in the leg of lamb with a knife. Mix the spices and make a marinade, pour over the meat and leave overnight. Drain the leg of lamb well and set the marinade to one side. Place the meat on a baking tray. Cover with aluminium foil and bake in a medium oven (180ºC) for about 1 hour. Remove the aluminium foil, drizzle with a little of the marinade and bake again.

When the meat is browned, remove it from the tray. Place the remaining marinade in the same tray, add the flour, let it boil and continue stirring until thickened slightly.

Sieve the sauce, add some chopped mint leaves and serve in a gravy boat.

Roast rabbit with chestnuts and rosemary

Preparation

1. Place the meat (previously chopped up in a pan to go on the heat) and add the wine and garlic mix (wine, bay leaves, chopped garlic with a pinch of paprika and rosemary).

2. Leave to marinate for a few hours.

3. Add the spring onions (peeled) and carrots, season with olive oil and place on a medium heat to cook in this marinade.

4. Add the chestnuts halfway through cooking.

5. Add water if necessary.

6. It is ready to eat.

Pizza Spaghetti

Chop up all the ingredients and place them on a serving dish seasoned with oregano and olive oil.

In the meantime, cook the spaghetti in salted water. Once cooked add all the other ingredients and mix well. Lastly, add the mayonnaise and mix well until the mixture is homogeneous.

Place in a baking dish and add a few cubes of cheese. Bake in the oven for a few minutes to brown the top. Serve warm accompanied with the mixed salad.

Pork tenderloin stuffed with prunes and cream cheese

Preparation

With a sharp knife make a horizontal cut in the upper third of the loin, without reaching the end. Open the first layer and make a new cut, with the first cut as the starting point, so as to leave the loin with a rectangular shape (blanket). Season the loin with salt, pepper and the garlic paste and set aside.

Place the prunes and half the Port in a saucepan and cook for 10 minutes. Remove from the heat and, when warm, add the cream cheese and rosemary and mix well.

Preheat the oven to 200ºC.

Spread the filling over the loin, leave 3 cm of space on the sides. Roll it up like it were a roulade and tie with kitchen string.

Place the pork in a baking dish greased with half the margarine and brush the rest of the margarine over the pork. Drizzle with Port, cover with aluminium foil and bake for 1 hour.

Remove the foil and return to the oven for another 30 minutes, drizzle with the broth formed in the dish. Place the loin on a platter, cut a few slices and garnish with plums and a sprig of rosemary. Serve immediately accompanied with sautéed turnip greens and Arabic rice (rice with sultanas, raisins, pine nuts and diced almonds).

Nutritional value: 512 calories

Spaghetti with chicken, tomato puree and oregano

The best of nature

Cook the spaghetti in plenty of water with salt and a little olive oil for 7 minutes.Remove it from the heat and drain well. Cut the chicken breast into escalopes, season with salt and sauté in the olive oil. When cooked, shred them into thin strips. Blanch the tomatoes in a saucepan with very hot water for 2 minutes, remove the skins and dice.

Place a frying pan on the heat with olive oil and the chopped garlic, let the garlic turn brown and add the tomatoes. Season with salt and cook. Blend with the hand blender and season with oregano. With the frying pan on the heat add the cooked spaghetti and shredded chicken and mix well with the tomato sauce. Serve immediately sprinkled with parmesan cheese.