The oil is poured into a pan to fry the matalahúva, passed through a colator and reserved until it is completely cold. In a bowl the milk, cinnamon and lemon bark are thrown. In addition, the eggs are battered next to the sugar and oil where we once fried the morning. We incorporate into the mixture the already aromatized milk and we turn all of it into a flank mold, with candy in the background, which we will have previously prepared with the 150 gr. of sugar. Let's cook in a moderate oven, in a maria bath for about 45 minutes.

SALSA ROYALGrilled candy with water.

ARBEQUIN HELADE

Ingredients: 6 egg yolks, 225 gr. of sugar, ½ liter of milk. 5 gr. of flour and 100 gr. of Extra Virgin Olive Oil.

Preparation:The yolks are batted with sugar and flour until they are whitish. Heat the milk and add the previous milkshake. Without stopping to remove, expect it to thicker and have cooked so that it does not cut and the yolks are perfectly hygized. Once we have the cream already made, remove from the fire and let it cool. Beat with the Extra Virgin Olive Oil, flashing it with fine thread and, when perfectly incorporated, put in an ice cream maker or a container. In this case we'll put it to cold and, when it's half-cold, we'll beat it to break the crystals and return it to the freezer. We can do this operation one more time and leave until it's completely frozen.

Assembly:Serve the flan in a bowl, add the royal sauce, make an ice cream cuisel and place on the flan. Decorate with flowers.

We fry the quail in the oil, add everything else, let us cook 15 minutes and reserve.

We mounted the dish in a metal ring and added the lettuce, broken in juliana, red peppers, roasted with a little garlic and cumin, and oil. The chodorniz is then added to the scabby, the carrot cut in juliana, the vinaigrette and the fried bread.

Pour the ribs and papates for eight hours in the salt, pepper and sugar mixture.

Remove from maceration, wash and dry with a cloth. Put in a saucepan the rib and the papada covering them with oil, with garlic, sage, cinnamon and rosemary.

Trust slowly for 6 hours.

Finish the dish in the salamander to get a good golden color.

Templar extra virgin olive oil and add creamy cheese. Emulsify the mixture well and add goat cheese and previously hydrated gelatin leaves. Put to the point of salt and pepper and add the chopped parsley. Finally, insert into the desired mold and let rest 24 hours.

Assembly:Unmold the cheese terrine and give the desired cut. Ride on the plate and add some cane honey and Extra Virgin Olive Oil. Decorate with fresh thyme and cherry tomato.

The rabbit is cut into pieces not very small trying to do so by the junctures to prevent the bones from untilling and then appear in the sauce. In a mortar we grind some garlic by adding half a glass of white wine, mixing well with the mortar hand, then pouring its contents on the rabbit pieces, which we will let them macerate for at least two hours. After this time we seasoned with salt and passed the pieces of meat, with the liver, through a frying pan that contains hot oil to golden and a little bit. We put them in a container, if possible of mud, and add the chopped onion and the laurel leaves. We made in the mortar some garlic, parsley and almonds, we diluted the mallard with the remaining white wine and we poured it all over the rabbit. We also sprinkled the brandy glass (popularly known as cognac) and the oil of having rehoged the rabbit and its liver. Finally, we add a cup of meat broth or just water. We let it cook until the meat is tender, when we pass the sauce and the liver through the pasapuré. Let's pour the sauce on the rabbit, present and serve. A good red on earth will be the best company for this hunter rabbit.

The tomatoes, onion and garlic are peeled, and all is chopped with green peppers, morons and laurel, and reserved in a dish. The hare or rabbit is shredded into small slices, they are dressed with salt, and they are smoothed in the oil until they begin to lose the raw meat color, about 15 minutes. The tomato, peppers, onion, garlic and laurel we had bitten and we wait for the sauce to thicken. Before you do it at all we will add the glass of beer (or white wine if you want), considering that if we put it at first it will evaporate and it will not taste the stew. We wait about 10 more minutes with the stew in the fire for the sauce to thicken, being at that point ready to serve. This traditional dish is holy and sign of the typical cuisine of the Carboneros hunters in Sierra Morena.

We clean the grate of fat and nerves leaving it alone in the flesh. In a saucepan we put a background of oil and in it we gold the carrion, then reserve it in a fountain. In the same oil we rehogue the chopped onion and the whole garlic. We put the meat in the saucepan next to the garlic and onion saffrito and cover them with the meat broth.

We let him cook on a slow heat so that he does it with little buckles and not a live boil until the meat is tender. We let it cool and we strain the juice from the cooking without pressing the meat. In another container we put the juice obtained and over moderate heat we reduce it until it remains in one quarter of its volume. We put the pieces of meat back in the juice and warm up on slow heat until meat and sauce are well glazed.

Cut the bacon into 1 cm wide strips and sail them 3 hours in the spirit.

Dry the meat with a cloth, remove the skin if necessary and bony it. Clean the vegetables, wash them and cross them thick. Peel the onion and cut it into rooms.

Warm in a 30 gr. pot of butter and rehouse the bones of the back, vegetables and onion. Add 1 / 8 liter of wine and let be reduced. Add the rest of the wine and broth, salate to taste and cook covered for 20 minutes on soft heat.

Pour the loins. Heat the rest of the fat in a pan and fry them for 15 minutes.

Chop the pepper, strain the bottom and mix it with fresh cream and pepper.

Cut the meat into 2 cm thick fillets, sprinkle them with the sauce and serve them with white bar bread.