Roast the peppers in the grill, peel and put in the Thermomix along with its cooking water garlic and a tablespoon of cumin and go shredding everything. Once this is the well emulsified set end up riding with the Extra Virgin Olive Oil, put on salt and reserve in the cold.

Mahonesa:Extra Virgin Olive Oil, egg and curry.

Preparation: To make a mahonese in a traditional way with the AOVE and the egg, once finished mixing with the curry and let macerate at least 8 hours before use. Book in the cold.

Sashimi:secret Iberian pig, salt, sugar, aromatic herbs, garlic and black pepper in grain.

Preparation: Mix the sugar and salt together with the crushed garlic, the aromatics and the pepper to equal parts, cover the meat with the whole and let macerate for 6 hours. Clean the marinade meat, square and pack into the vacuum, cook at low temperature for 8 hours, cool and book in the cold.

Employee:Cut very fine lasas of secret as sashimi, place them on the curry mahonesa and accompany with the mashed asadillo, end with lettuce shoots.

Peel and wash the potatoes and cook in water with some salt. Wash the peppers and paint them with Extra Virgin Olive Oil. Put them to roast at 180 degrees. Once roast, peel and reserve. In thermomix we put to shredding the potato with pepper and pulp, at speed 9 for 4 minutes. Once crushed we emulsify it in Virgin Olive Oil at speed 9 by adding liquid gold in a fine thread. We already have the Rin-Ran.

Dismute the cod with your hands in fine strands.

We cut the bread into small slices and toast it in the salamander, join it with the Rin-Ran and put a bouquet of decayed cod. We present it with leaves as an ornament and with a few drops of Olive Oil.

We cut the onion into dice, fry together with garlic in the oil of Extra Virgin Olive until it is well. Dispose of the seasoned partridges in a pot and incorporate the onion and fried garlic. Add mature tomato, laurel, nail, sweet pepper, ground black pepper, nutmeg and burned brandy. Cover the partridges with water and boil for 30-35 minutes on a slow heat with the covered pot, add water and salt if necessary in the cooking process. Let rest with the pot covered for an hour, then crush the sauce. The boiling time differs depending on the provenance and age of the perdiz. If the resulting sauce is too liquid we can reduce it apart or reserve half.

Pate production:We toss the boned perdiz, mix the sauce with 6 eggs and 1 / 2 liter of milk until we get a homogeneous paste. In a rectangular and greased mold of Extra Virgin Olive Oil and grated bread, we emptied the pate to get it to the maria bath until it is covered and consistent. We let it cool and it starts to cool. For its consumption it is advised to spray with Extra Virgin Olive Oil once it is cut.