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Raxo
Hello,
Raxo is a typical way of preparing pork loin in Galicia (a region in northwest Spain), it’s a very simple recipe to prepare, requires little time and the result is awesome.
Ingredients:
- Pork loin
- Oregano
- Olive oil
- Sweet paprika
- White wine (or sherry)
- Parsley
- Garlic
Start cutting the pork loin in regular pieces, like about the size of a tablespoon. Chop a bunch of parsley.
Add pork loin in a bowl and add also a bit of salt, chopped parsley, a bit of oregano, 3 or 4 pressed garlic cloves, ground pepper, a bit of sweet paprika, white wine (or even sherry, which gives a really nice taste) and finally olive oil. Mix well. Cover with transparent film and let rest in the fridge for at least one day.
Next day wait until the pan is hot and add the pork loin. Move with some frequency and cook it for about 12 to 14 minutes until it gets a golden look.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Tuna tartar
Hi,
This is a very suitable recipe for summer as there is no need of heat to prepare it. This is a great advantage not only for eating but also for cooking, your kitchen could be a sort of nightmare on those hot summer days.
Ingredients (for 2 people)
- 400 gr tuna
- 1 onion or spring onion
- 1 lemon
- 1 tomato
- 1 avocado
- Soy sauce
- Ginger
Start cutting the tuna in small cubes. Tuna will be cooked in the lemon juice instead of in fire. Chop an onion or spring onion. Grate a tomate, cut first it in half, and then grate until you get only with the skin. Finally chop and avocado, to do it, cut in half the avocado, separe 2 parts, nail the knife in the bone to remove it, and separe the pulp from the skin using a small spoon. It is important to chop the avocado at the end, to prevent it to be exposed to air too much time otherwise it will rust.
In a bowl add the tuna, chopped onion, choped avocado, juice of one lemon, half of grated tomato, 2 tablespoons of soy sauce, a bit of salt and optionally some grated ginger. Mix well, cover it with transparent film and let rest in the fridge for at least one hour.
Remove from fridge 20 to 30 minutes before serving.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Recipes from Spain 