Picture: David Aguilar Sánchez, the photographer is also the one in the video.
In the October magazine we propose harmonizations of European ciders with dishes full of flavor for this rainy season
We enter a season of intense flavors, where dishes abound with strong references to the land, to traditional recipes, to our own products; It is also an ideal time to taste the different types of cider that are made in Asturies and to dare with foreign brands. In the October issue of LA SIDRA magazine we offer different harmonization proposals taking place at the Muséu del Pueblu d’Asturies. Among the proposed dishes are:
Mini beet burgers, sour cream sauce and bear garlic; and caramelized onion. Excellent idea from our collaborator Jana Procházková. For the hamburgers we will mix 250 grams of raw striped beets, two minced garlic cloves, 60 grams of oat flakes, two tablespoons of extra virgin olive oil, two eggs, salt and pepper to taste, as well as spices that we think can come good. Later we will put this mixture in a pan that does not stick and heat until we obtain a compact texture. We can also cook them in the oven. We accompany this recipe with a sour cream sauce with Greek yogurt and the herb called ‘bear garlic’ that we can get dehydrated. The final touch is the caramelized onion.
Piquillo peppers stuffed with bonito del norte, walnuts and anchovies. A recipe that adapts to any table and that is even easy to transfer to enjoy it, for example, on a picnic. It consists of roasting canned piquillo peppers and then filling them with a mixture of bonito del norte, mayonnaise, cream cheese, chopped walnuts and a little anchovy. The amounts are to taste, you can test until you get the desired flavor. In addition, to help us maintain the structure of the pepper, you can put a little carrot cut in julienne in each of them.