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Preparing snacks recipe in 5 minutes

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Preparing snacks recipe in 5 minutes

Bruno
Oteiza suggests three easy recipes Christmas starters that are made in only 5
minutes: toast of foie with mango, shrimp skewers with pineapple and knives to
the east.




RECIPE WITH
MANGO FOIE TOSTAS



Ingredients
(4 people):

•     2
  slices of foie gras mi-cuit


• 
      2
  slices of mango


• 
      4
  slices of bread


• 
      Sugar
  100 g


• 
      200
  ml of balsamic vinegar


• 
      extra
  virgin olive oil


• 
      pepper


• 
      parsley

Recipe
preparation toasts foie with mango:



Place
the bread slices on a baking tray and tuéstalas in the oven at 200ºC for 1-2
minutes.



Sprinkle
mango slices with a little pepper and cook on the grill back and forth in a pan
with a little oil. Cut
each slice in half.



Cut
each slice of foie four.



Reduction,
set to reduce the balsamic vinegar in a pan with the sugar. Cook
over high heat until syrupy consistency take.



Place
on each toasted bread two pieces of foie. Make
up a sheet mango and water with reduced Modena. Sprinkle with chopped
parsley and serve.



RECIPE
WITH PINEAPPLE SHRIMP SKEWERS



Ingredients
(4 people):

• 
      4
  tiger prawns


• 
      1
  slice of pineapple


• 
      1/2
  lemon


• 
      2
  tablespoons soy sauce


• 
      extra
  virgin olive oil


• 
      salt


• 
      pepper


• 
      chive

Preparation
Recipe shrimp skewers with pineapple:



Peel
the prawns and season.



Cut
the pineapple into cubes and salpimienta.



Kitchen
pineapple and grilled prawns seared in a pan with a little oil.



Prepare
a vinaigrette with soy sauce, some chopped chives, lemon juice and a splash of
oil. Mix well.



Thread
a shrimp on each skewer and add pineapple. Bathe the skewers
in the vinaigrette and serve.



RECIPE OF BLADES
TO EAST



Ingredients
(4 people):

• 
      12
  knives


• 
      1
  lime


• 
      3
  tablespoons soy sauce


• 
      1
  tablespoon sesame oil


• 
      1
  tip wasabi powder


• 
      1/2
  clove garlic


• 
      Water


• 
      extra
  virgin olive oil


• 
      salt


• 
      parsley

Recipe
preparation Navajas to the east:



Put
the knives to soak in a bowl with water and a pinch of salt to go releasing the
sand may have.



Season
knives and cook on the grill back and forth in a pan with a little oil. Remove meat from the
shells.



For
the vinaigrette, pour lime juice in a bowl. Add
a splash of sesame oil, soy sauce and a pinch of wasabi powder. Add
the chopped garlic, a splash of olive oil, a little lime zest and chopped
parsley. Mix well.

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