Showcooking at the Gastroganadera Fair and the V Quality Meat Fair

Last Thursday, November 18, I was doing a showcooking at the Gastroganadera Fair and V Salon de la Carne de Calidad,  for La Spanish Federation of Associations of Select Cattle.

It has been wonderful to cook with high quality meats 100% Native Breed, PGI or in the process of certification!

In this fair we have given the “Around the world”.” as we have prepared different tapas from various countries around the world, to demonstrate that Spanish meat is so good and so versatile that it adapts to any international or fusion cuisine. In addition, we have proposed very simple recipes within the reach of any home, whether you are a little or a lot of cooks. The tapas that I elaborated and whose recipes I leave detailed in my blog were:

• Sirloin of Berrenda 100% native breed Japanese style.
• Mexican Fajitas with Beef from Extremadura.
• Spanish moruno skewer of Kid 100% native breed Verata.

I always tell you that we must consume quality and local products and that meat must be present in our diet, in a balanced way, since it provides us with proteins of great biological value and many vitamins and minerals, especially iron, which is heme and is absorbed around 25%, compared to vegetable iron which is absorbed only between 1 and 10%.

Below I explain the recipes for the 3 tapas of the ”Around the World” in the Showcooking at the Gastroganadera Fair and V Salon de la carne de calidad.

Beef fajitas (4 servings)

• 400 ge of cap of Meat from Extremadura
• 1/2 bell bell pepper
• 1 spring onion
• 1 chili pepper
• Fajita seasoning
• Guacamole
• Corn pancakes
• Fresh cilantro
• Salt and pepper
• Aove
• Sour cream

1. Sauté in a frying pan with a little olive oil strips of spring onion and red bell pepper. Add fajita seasoning and if you like it spicy add a chili pepper.
2. Season @terneraex cap strips and add to the skillet along with the vegetables and sauté over medium-high heat for about 3-5 minutes.
3. Heat some corn fajitas in a skillet, add the meat with the vegetables, a little guacamole, chopped fresh cilantro, squeeze a little lime and optional, a teaspoon of sour cream.

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Sirloin steak tacos Japanese style ( 4 servings)

• 500 gr of sirloin steak Berrenda in small cubes.
• 65 ml of soybeans
• 25 ml of water
• 20 gr brown sugar
• 20 ml rice vinegar
• 1 clove garlic
• 10 gr peeled fresh ginger
• 25 ml of oil
• 20 gr butter
• Sesame
• Chives
• 1 cup basmati rice

1. Make the marinade. In a blender put all the ingredients except the sesame, chives and butter. Blend.
2. In a bowl season the meat just a little bit because the soy sauce and add the marinade sauce. Leave for at least 3 hours.
3. Remove the tacos from the sauce. In a frying pan put a splash of oil and over high heat sauté the tacos until golden brown without overcooking. Take them out and put them in a dish. Pour the sauce in the same frying pan with the butter and cook for a few minutes until the sauce gets texture (brighter and a little thicker). Pour the sauce over the meat and serve with boiled basmati rice and sprinkle with chives and sesame seeds.

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Morunos de cabrito skewers- 16 skewers

• 64 pieces of Verata kid
• 1 medium chive
• Juice of 1 lemon
• 3 cloves garlic
• 1 tablespoon De la Vera paprika
• 1/2 teaspoon salt
• 1 tablespoon cumin
• 1 pinch of pepper
• 1 pinch of cinnamon
• A pinch of Saffron
• 50 ml of Aove
• Fresh parsley

1. Make the majado: it is as simple as putting all the ingredients except the meat in a turmix or blender and blend until you obtain a thick emulsion or sauce. 
2. Put all the meat in a bowl and add the majado and stir well with your hands so that the meat is well impregnated.
3. Let macerate for at least 4 hours, preferably overnight.
4. Use wooden skewers to put 4 small pieces on each one. Put a little bit of oil on a wide non-stick griddle, or even better on a grill if you have one, and make the skewers on both sides so that they are toasted on the outside and tender on the inside. Rectify the salt if necessary. 

I hope you liked these three covers of the Showcooking at the Gastroganadera Fair and the V Quality Meat Fair and that you are encouraged to make them at home.

I remind you that you can follow me on my instagram @cocinayviajes for more recipes, recommendations and QUALITY PRODUCT!

With all my love,

Mireia Alum