What does the modern man do when his wife is Spanish and his mother-in-law is too? That you at least have a huge arsenal of delicious Spanish recipes to stir the hearts of both! It is only a matter of translating them to the barbecue. Sebastiaan has already given us one secret recipe. Muy bueno!
Fire up The Bastard Heat up to 200 degrees and put your pan on the grid, you can just use a direct grill.
Chop the onion and garlic very finely (preferably in the food processor) and fry this mixture in a dash of olive oil in the pan. Add the minced meat with a little salt.
Then cut or chop the chicken livers. I make a sort of smooth mass of them in the food processor. Add to the mince mixture and fry briefly. The chicken livers give the meat even more flavour.
Add the wheat flour with a dash of milk and the knob of butter. Stir well until you get a mass. Then take your pan off the heat and let it cool. Add salt to taste.
Now convert your Bastard to indirect heating at 200 degrees.
Fill your canelones with the minced meat mixture. The penultimate step is to prepare the bechamel sauce. Melt 50 grams of butter in the pan and add the flour, keep stirring and let the mixture cook for a while. Then add the milk while stirring so that you get a creamy sauce. Add salt to taste.
Pour the tomato sauce into the baking pan, place your stuffed canelones on top, spread the bechamel sauce on top and top with the grated cheese. Thirty minutes at 200 degrees, remove from the heat, sprinkle with paprika and that's it!
Buen provecho!
Pour a bottle of good Spanish rioja and serve with a large bowl of green salad.
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