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27
Nov

NEW COLLECTION MINT BY CASTEY BRINGS FRESHNESS INTO YOUR KITCHEN

Castey

Fruit of knowledge and experience, Castey merges its great values into a new frying pan of cast aluminum designed and optimized to offer the best value for money. MINT incorporates a new handle marked by its pure lines in one of the main trend colors of the moment that will certainly bring that point of

03
Apr

APPLE TATIN

Castey

FOR 4 PERSONS Difficulty: Easy Preparation: 20min INGREDIENTS 500gr Reinette Apple 250gr Sugar 200gr Butter 1 Puff Pastry Dish PREPARATION Heat the butter at low temperature in a frying pan with removable handle and add the sugar. Make a golden caramel. Peel the apples and brown them in the caramel. Place the puff pastry dish

03
Apr

BASS WITH SOY AND GINGER VINAIGRETTE

Castey

FOR 1 PERSON Difficulty: Medium Preparation: 30min INGREDIENTS 6 Thin Bass Fillets Vegetables Mix to Taste 150ml Soy Sauce 150ml Ginger Oil PREPARATION For the vinaigrette…   Mix –don’t blend- 150ml of soy sauce with 150ml of ginger oil –see recipe in “Scallop Skewer with Mustard and Ginger”-. Heat the mix in a frying pan.

31
Mar

MONKFISH TAIL WITH CLAMS

Castey

FOR 1 PERSON Difficulty: Medium Tiempo de Preparación: 30min INGREDIENTS 1 Monkfish Tail 5 Clams Fish Stock Flour 2 Asparagus 1 Baby Carrot Saffron Parsley Olive Oil PREPARATION Butter the monkfish tail in flour and sauté in a frying pan together with the clams and some olive oil. Set apart. Boil down the fish stock

31
Mar

SCALLOP SKEWER WITH MUSTARD AND GINGER

Castey

FOR 1 PERSON Difficulty: Easy Preparation: 20min INGREDIENTS 2 Scallops Mustard Seeds Single Cream ½ lemon 100ml Ginger Oil 1 Leaf Pack Choi PREPARATION For the ginger oil…   Confit 75gr of sliced ginger in 100ml of neutral oil –sunflower oil or soft olive oil- at 65-70ºC during 3 hours. Cool down during 12 hours

03
Apr

TORRIJAS

Castey

FOR 4 PERSONS Difficulty: Easy Preparation: 20min INGREDIENTS Brioche 1/2L Milk 1/2L Cream 3 Eggs PREPARATION Cut the brioche and form rectangles. Mix the milk, the cream and the eggs. Heat it at 80°C. Strain it. Sink the brioche in the mix and fry in a frying pan with some butter and sugar. Serve with

03
Apr

TERIYAKI SAUCE GLAZED MONKFISH

Castey

FOR 2 PERSONS Difficulty: Medium Preparation: 30min INGREDIENTS 1 Small Monkfish 1 Rocket Flower Teriyaki Saucen 25ml Soybean Sauce ½ Orange (juice) 1 Coffee Spoon of Sugar PREPARATION For the sauce…   Boil down sauce ingredients until they are caramelized.   For the monkfish…   Seal the monkfish in a frying pan, add the sauce

31
Mar

SEA CUCUMBER WITH ORANGE AND ANCHOVY JUICE

Castey

FOR 2 PERSONS Difficulty: Easy Tiempo de Preparación: 15min INGREDIENTS 200gr Sea Cucumber 250ml Orange Juice 2 Shredded Anchovies 15gr Butter Parsley Olive Oil PREPARATION Heat up anchovy, orange juice and butter and boil down until it has sauce texture. Strain it and set aside. Sauté sea cucumber with some oil drops. Serve sea cucumber,

31
Mar

POTATO WRAPPED NORWAY LOBSTERS WITH PINIONS

Castey

FOR 2 PERSONS Difficulty: Easy Tiempo de Preparación: 60min INGREDIENTS 4 Norway Lobsters 1 Small Potato Toasted Pinions Olive Oil PREPARATION Use a mandolin to slice the potato into very thin layers. Peel the Norway lobsters and wrap with the potatoes. Brown them carefully in a frying pan with some olive oil. Sprinkle the pinions

31
Mar

SAUTÉED SWEETBREADS OF LAMB WITH MUSHROOMS

Castey

FOR 4 PERSONS Difficulty: Easy Preparation: 15min INGREDIENTS 150gr Lamb Sweetbreads Season Mushroom Mix Lamb Stock Salt Pepper Thyme 4 Leafs of Swiss Chards Olive Oil PREPARATION Heat two tablespoons of olive oil in a frying pan and stir fry the sweetbreads of lamb. Add the mushroom mix and sauté until golden. Add the Swiss

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