Rúcula

Not too long ago we showed you how to make some delicious milk bread buns. They’re the perfect base for these tasty little roast beef sandwiches with arugula and honey mustard. It might sound fancy, but it really isn’t. Roast beef, originally from English cuisine, has become so common in Spain that even the word has been adapted into Spanish — our Royal Academy now accepts “rosbif” without any objections.

What do we need?

To make 16 little buns, check here.

For the filling:

• 800 g (1.75 lb) veal loin

• Dried rosemary

• Oregano

• Salt and pepper

• 1 teaspoon Worcestershire sauce

• 2 tablespoons olive oil

• 1 bag of arugula

• Honey mustard sauce

How do we make it?

• Preheat the oven to 200°C (390°F).

• In a bowl, mix the rosemary, oregano, pepper, and salt with a couple of tablespoons of olive oil and the Worcestershire sauce.

• Brush the meat with the mixture and sear it in a hot pan so the outside browns.

• Place the loin on a baking tray and put another tray underneath filled with water.

• Bake for about 30 minutes.

• Once the time is up, wrap the meat in aluminum foil and let it cool.

• Meanwhile, wash the arugula and set aside.

• When the meat is cold, cut it into thin slices.

• Assemble the little sandwich by slicing the bun in half and adding the roast beef, arugula, and honey mustard sauce.

Tips:

• Following the milk bread recipe, you can change the final shape. We went for round buns instead of making small cuts in the dough to give them the classic milk bread look.

• We bought veal loin, but to make a roast (to roast) beef, any other cut works as long as it’s big enough to brown on the outside while staying rare on the inside.

[English version] SANDWICHES OF ROASTBEEF, ROCKET SALAD AND HONEY-MUSTARD* *For the milk bread buns follow this previous recipe. Ingredients:

• 800 g veal loin

• Rosemary

• Oregano

• Salt and pepper

• 1 tsp Perrins sauce

• 2 tbsp olive oil

• 1 bag of rocket salad

• Honey-mustard sauce

• Preheat oven at 200º C.

• *In a bowl mix the rosemary, oregano, salt, pepper, olive oil and Perrins sauce. *

• Brush the meat with this mixture and place it on a very hot pan and sear it.

• Place the prepared meat into a baking tray and place another tray (or any other container) full of water.

• Roast for 30 minutes.

• Take it out from the oven and wrap the whole piece into aluminium foil. Let it cool.

• Wash rocket salad and set aside.

• When the roastbeef is cold, cut into thin slices.

• Prepare the sandwich: open the bread, place roastbeef, rocket salad and honey-mustard sauce.

• Tips:- You can choose the size and shape of your bread buns when making them.- We have used veal loin but you can use any big piece of meat that you can roast and the result is golden brown in the outside and tender in the inside. *

Between one thing and another, this delicious recipe seemed to have been forgotten. Luckily, now that we’re getting back into our routine, our weekly posts will too. This recipe, although it sounds fancy and complicated, is really just a salad with slightly unusual ingredients that will delight anyone who tries it.

What do we need?

(serves 4)

• 2 ripe mangoes

• 150 g (5.3 oz) duck ham

• Arugula

• Pine nuts

• Oil, salt, and vinegar

How do we make it?

• Lightly toast the pine nuts in a hot pan, without oil.

• Peel and slice the mangoes into thin layers.

• Build the mille-feuilles by alternating mango slices with duck ham and arugula.

• Prepare a vinaigrette to taste and drizzle it on top right before serving.

• Sprinkle a few toasted pine nuts over each mille-feuille.

Tips:

• For a more budget-friendly version, you can swap the duck ham for serrano ham and the pine nuts for toasted hazelnuts.

• Fruit in salads adds a sweet, fresh touch, so feel free to throw mango, pineapple, apple… into your everyday salads.

[English version] SALAD WITH MANGO AND DUCK HAM Ingredients (serving 4):

• 2 large mangos

• 150 g duck ham

• rocket salad

• pine nuts

• olive oil, vinegar and salt

• Grill the pine nuts in a saucepan.

• Peel and cut into thin slices the mangos.

• Create the individual salads by alternating layers of mango, rocket salad and duck ham.

• Make a vinaigrette and pour it over the salad before serving.

• Add some pine nuts.

  Tips:- For the economic version of this recipe, use cured (pork) ham instead of duck ham and hazelnuts instead of pine nuts.- You can use mango or any other fruit for your ordinary salads, the taste will be fresh and sweet!