Fry the chicken breasts
in olive oil until brown on all sides. Keep them apart. Fry the carrots
with the onion. Use the juice of 2 oranges and the rind of one. Add
this to the carrots and onions, add the wine, the sugar, the lemon juice
and the liqueur and simmer for 5 minutes. Puree the mixture. Pour the
sauce back in the pan and bring to the boil. Add the chicken breasts,
put the lid on the pan and simmer for 10 minutes. Serve the chicken
with the sauce and decorate with a slice of orange.
Serve this chicken
on the 6th of July, when
the bulls are running through Pamplona for the Festval of San Fermin.
Click on culinary calendar for
Links between cooking and celebration.
Mix the minced beef with the oil, parsley, garlic,
cayenne pepper and 2 tablespoons breadcrumbs, and pepper and salt to
taste. Form 16 balls and put them in the fridge for one hour. Roll the
balls first through the remaining breadcrumbs, then through eggs and
again through the breadcrumbs. Fry them 10 minutes on all sides in a
layer of oil.