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Deubt tapas supper menu Whisk and Ladle Tapas Supper with Pancho Tapas 1st March 2016 Cava on arrival Canapes on the table Asparagus and serrano, Chorizo and Iberico, Salmon blini Gambas Pancho – King prawns in chilli and garlic Goats cheese – Goats cheese melted into a roast pepper soup Pan Seared Tuna – with a tomato, red onion and coriander salsa Tomato balsamica – Plum tomatoes, red onion, mint and balsamic jus Meatballs – Pork and beef meatballs in a bravas sauce Chorizo – sautéed with onions and peppers in a sweet red wine reduction Papas Alioli – Seasoned fried potatoes under a garlic and lemon mayo Brownie, Raspberry and Jerez Cream Coffee Wine will be served all evening, along with bottled beer
Robert Burns Hotel Menu EMBUTIDOS • CURED ME AT S RACIONES • ENTRÉES (TO SHARE) Jamón Ibérico $20 Aged 36 months Croquetas de jamón $12 Iberican ham croquettes Chorizo Salamanca $12 Cured and seasoned with paprika Gambas al ajillo (gf) $19 Garlic and chilli prawns Salchichón $14 Cured Spanish salami Coca de escalibada (v) $15 Roasted vegetables resting upon crumbly Spanish pastry with black olive tapenade Our selection of all Spanish cured meats $28 All served with toasted bread and tomato Rabas de calamar fritas con alioli de cítricos $14 Lightly fried calamari with citrus aioli QUESOS • CH E E S E Chorizo casero sobre compota de manzana (gf) $13 Robbie Burns home made chorizo with thyme and apple compote Tabla de quesos (v) $16.90 Selection of our Spanish cheeses
Add Chilli £1 3.50 Irn Bru Battered Prawns | With smoked pepper Alioli 4.50 FROM THE GRILL Served with Onion Rings, Grilled Tomato, Peas or Roasted Veg &
Moving on to fishing products, without doubt, the black rice with squid and homemade alioli sauce, which is made with a fish comic, or the classic fideua and our version of the Ebro delta, whose fish broth is the basis of its flavor.