Meat Recipes by Carlos Mirasierras
Clean and cut the vegetables to sauté them in a pressure cooker with olive oil .
Meanwhile, dredge the pork cheeks in flour, fry them in a pan with plenty of olive oil
and reserve . Once the veggies are cooked, add the red wine, let the alcohol evaporate
and add in the cheek s. Lock the pressure cooker and cook for 15-20 minutes.
In the meantime, and to prepare the potato cream with basil, boil the potatoes with
plenty of water; in another saucepan bring the milk to a boil, remove from the heat, and
add, while hot, the basil leaves, cover with plastic wrap so the milk becomes infused
and aromatized ( 15 minutes approximately ). Peel the potatoes and process them the
infused milk, a dash of olive oil and a pinch of salt to get creamy, smooth and
homogeneous potato cream.
Next, open the pressure cooker and continue cooking for another 10 minutes until the
sauce has thickened a little more. Remove the cheeks, pour the sauce into a glass
blender, process and sieve to get a delicate sauce. Serve the pork cheeks topped with
the sauce and accompanied by the potato and basil cream.
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Chicken Drumsticks with Tomato Sauce

Code17

Ingredients for 4 people:
8 chicken drumsticks
1 large Chive
1 leek
1 clove of garlic
100 ml. white wine
100 ml. Chicken stock or water
500 g of tomato sauce
salt
3 tbsp olive oil
Preparation:

18