Bodegas Terrasgauda, S. A.
R E C I P E S
If you have made a dish with any of our wines, we would be only too happy to include your recipe in this section. Please send your recipes to our e-mail address terrasgauda@terrasgauda.com
Duck's liver pâté in Terras Gauda wine (Chef Rivera)
Ingredients:
1 kg. butter
1 kg. duck's liver
1 medium onion
3 cloves of garlic
8 eggs
1 glass of Terras Gauda wine
1 glass of brandy
150 gr. of raisins
400 gr. of finely sliced bacon
Salt, pepper, parsley, thyme
Preparation: In a liquidizer, mix the liver and the eggs,
adding them one at a time, and gradually adding the butter which needs to be
clarified beforehand (to remove the buttermilk) and left to cool. The liver must
be cleaned and any nerves removed.
In a saucepan, reduce the wine and the brandy, having added the onion, parsley and
thyme, and mix well. Season with salt and pepper and add the raisins, which have
been soaked beforehand for several hours in the Terras Gauda wine.
Line the sides of the mold with bacon slices to protect the pâté from the heat of
the oven. Put the mixture in the mold and bake for 3 hours, making sure that the
temperature never reaches 100º. It should be then left to cool in a cold place for
24 hours and then served.
Selection of fish with Terras Gauda aromas (chef Chus Castro)
Ingredients (serves 4):
300 gr. monkfish
300 gr. grouper
300 gr. hake
300 gr. turbot
4 scallops
4 shelled king prawns
1 onion
1 green pepper
1 ripe tomato
Salt, flour, olive oil
2 dl. fish stock
1 dl. Terras Gauda wine
Preparation: The different types of fish are divided into
four portions, coated with flour and fried, a bit at a time, in olive oil. Put the
fish to one side and fry the finely chopped onion and green pepper very gently in
the same oil.
Deseed and finely chop the tomato and add to the onion and pepper and let it fry for
another couple of minutes.
Return the fish together with the shellfish to the pan, and pour over the Terras Gauda
wine and leave to boil on a strong flame for one minute.
Season with salt, add the fish stock, and leave on the boil for another two or three minutes
until the sauce or stock has reduced and thickened. Serve with boiled potatoes.
Little crayfish casseroles in Terras Gauda wine (chef Pitila y Sacha)
Ingredients (serves 4):
22 potatoes
4 shallots
1 onion
1 leek
16 crayfish
2 glasses of Terras Gauda wine
Oil, salt, bay leaf, parsley and flour
Preparation: Put the crayfish to cook in water with cooking salt and the bay leaf for
four minutes. Remove the crayfish and add the finely sliced potatoes to the cooking
stock and leave to cook for another six minutes.
Meanwhile, fry the onion, the leek and the shallot, all finely chopped, in a little oil.
To this add the crayfish heads which have been crushed in a mortar with a little of
the cooking stock and then mixed with some flour to thicken. Add the clean crayfish
tails, the wine and turn the heat up for a few minutes.
To serve, place a layer of potatoes in each casserole and then the crayfish and pour
over the sauce. Sprinkle with a little parsley.
Ingredients (serves 4):
8 large scallops
2 dl. Olive oil
4 cloves of garlic
1 onion
100 gra. cured ham
1 glass of Abadia San Campio wine
2 lemons
2 bay leaves, parsley, bread crumbs and cooking salt.
Preparation: Pour the oil into a frying pan. Once it is hot, add the finely chopped garlic together with the chopped onion and ham. Fry gently, adding the glass of wine, until the sauce is well cooked. Place the scallops in their shells in a dish, with cooking salt under each shell to support them. Pour over the lemon juice and cover with the fried sauce. Sprinkle with breadcrumbs. Bake in a hot over for about 10 minutes. Take out and garnish with parsley.