Roasted Pepper And Leek Salad With King Prawns And Quails Eggs

Very often, when research information on different cultures and cuisines that make up countries it is quite possible to find a common theme common name for the food of that country. What Indian food, Chinese food, but when you refer to Spain or to put it more accurately food and recipes that can come from the country of Spain is not so simple. The reason for this is that Spain is an amalgam of its constituent parts, ie could be described as a political construct is composed of different groups with their languages, cultures, cuisines, etc., the various autonomous regions that comprise Spain have been slowly being gathered through a variety of different processes some by force, some by choice, but all have one thing in common and have maintained their individual characteristics. The 17 autonomous communities that make up Spain today can have all the distinctive variants of the same language and in several cases different national sub languages but as this was certainly their individual cultures and cuisines. One of those autonomous region of Galicia is very distinctive, which is north of Spain's most western province. Westernmost autonomous region of Spain, is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is seafood based recipes fish and seafood. Having said that not all of Galician cuisine is all seafood based and the region boasts some absolutely gorgeous recipes and provincial dishes and are all worth trying. Enough with all the chat and lets get to the food seriously! For this particular dish, we will collect the ingredients for four people and as such, so the salad will need the following ingredients: sunflower oil for deep-frying 2 medium leeks, sliced and julienne of the most beautiful, if possible salt and freshly ground black 6 quail eggs 1 jar roasted red peppers 280g peeled. 12 cooked prawns, peeled and deveined 1 tablespoon fresh parsley chopped flat-leaf. To begin we have to pay the sunflower oil at a depth of about 3 inches deep in a small skillet until it is possible. In this boat, we have to heat the oil and when oil has reached the bubble "and Fizz" phase where you add a leek shreds then we know that is ready to proceed. We have to cook the loss of a handful at a time of fry for two or three minutes or until leeks are crisp. At this stage we have to eliminate oil leaks and dried thoroughly with paper towels, sprinkle with salt and pepper and reserve. The next stage of the process is that we have to cook the quail eggs. This is best done in a pot of boiling water for about two minutes and 15 seconds or two minutes, long enough to fill a bowl with very cold water! Once you put the quail eggs in a bowl of cold water to stop cooking. The buds of pain remains a beautiful almost like canary yellow. If you cook them will become much less difficult tone of gray dust. Once the eggs are cold and may continue to safely and then remove the shells of eggs and egg cut in half. Then you need the salad dressing. For this we need the following ingredients: 5 tablespoons extra virgin olive oil, 2 tablespoons sherry vinegar 1 clove garlic, crushed salt and freshly ground black pepper this stage is probably not the most scientific and technical, but potentially more pleasant Part process. Basically, you take all the ingredients for the sauce (depending on your taste, that is, if you like garlic, go heavy on it, if not, not, etc..) What you do is take all the ingredients are listed on a flip flask-life of a madman or any dish of mixed bending and shaking them very good. Finally, take the red pepper pieces and put them on individual plates and sprinkle with lots of clothing. On top of this add crispy leeks, arrange the shrimp and quail eggs on top of that. Then add the seasoning that has surplus rain on top and sprinkle with fresh parsley.