CATALAN CREAM

INGREDIENTS:
750 gr whole milk
1 cinnamon stick (small)
200 gr sugar
lemon zest (or orange zest)
1 Vanilla bean
250 gr heavy cream
185 gr egg yolk
50 gr Cornstarch
Slice vanilla beans in half. In a saucepan bring milk, cream, cinnamon
sticks, vanilla beans, and zests to a simmer for a few minutes. Discard
cinnamon, zest and vanilla beans.
In a bowl whisk the egg yolks together with the cornstarch and 1
spoon of sugar until incorporated and creamy. Slowly add this mixture
into the saucepan of warm milk, mixing continuously.
Slowly heat the mixture over low heat, stirring the entire time, until it
begins to thicken. Make sure that it does not boil. Pour into 12 shallow
serving dishes, cool to room temperature, and refrigerate for several
hours.
To serve sprinkle cold custards with the remaining sugar and
caramelize with a torch or under a hot broiler.

LOBSTER PAELLA

INGREDIENTS
1 lobsters (11/2 pound)
4 spoons of olive oil
1 bell pepper, seeded and diced
1 grated tomato
2 garlic cloves
380 grams uncooked round rice
830 ml fish stock
12 clams
8 prawns or shrimps
1 tsp. saffron threads
1 tsp. paprika
1/2 tsp. salt
Chopped parsley
Made a stock with 1 leek, 1 onion some fish bones, prawns heads
and 4 cups of water, allow to a boil all together for 20 minutes, then
drain. (Discard the leftovers)
In a large saucepan, place the oil, the lobster and the shrimps, saut
over medium heat. Cook for 4 minutes. With a slotted spoon, remove
the lobster and shrimps and set them aside.
To the juices in add the onion, bell pepper, tomato, garlic, saut until
the vegetables are soft.
Add the rice, and remove to mix it all proportionally then add the
stock, season and let it all Simmer for 5 minutes, stirring occasionally,
the reduce the heat to minimum for 10 minutes more.
Add the lobster, clams and shrimps on the last 3 minutes. Remove
from heat when all liquid is absorbed and cover it with a lid and let it
settle for 5 minutes before serving
Finally, to serve sprinkled with chopped parsley and a wedge of
lemon.

CLASIC ALIOLI

INGREDIENTS:
1 small clove garlic, without the center
germ
sea salt
1 egg yolk
400 ml extra virgin olive or sunflower oil
Smash up the garlic with 1 teaspoon of salt
in a pestle and mortar, then add the egg yolk, then start to add your
oils bit by bit. Once you've blended in a quarter of the oil, you can
start to add the rest in larger amounts.

QUICK EASY ALIOLI

INGREDIENTS:
1 small clove garlic, without the center germ
Sea salt
1 whole egg
400 ml extra virgin olive or sunflower oil
Put the garlic, salt and egg into blender and on top the oil, blend little
by little and then faster until mixture becomes thick.

INGRIDIENTS:

ROAST LAMB

1 kg of leg lamb
1 small bunch of fresh
rosemary
5 garlic cloves peeled
1 lemon zest
Freshly ground black pepper
Salt
200ml of wine
Preheat the oven to 200C
Mix the crushed garlic, chopped rosemary, lemon zest and olive oil
together. Season the lamb with salt and pepper and rub the marinade
into it. Place on the hot bars of the oven above the tray.
Cook the lamb for about an hour and 15 minutes if you want it pink,
or an hour and a half if you want it well done. Take it out of the oven
and cover with tinfoil and leave for 15 minutes before serving.