Dear friends & fans!!

Amazing brunch last Saturday with Brad Turley & me in the kitchen & all of you enjoying the brunch menu we cooked for you!!!

I am sure that you all will enjoy the pictures showing the happiness and the funky atmosphere of the event @ el Willy Happy Spanish Restaurant!

Sexy Event ~ WILLY & BRAD SATURDAY JULY 24th SUPERBRUNCH MENU

Pincho Moruno – Grilled marinated lamb skewers with

smoked eggplant and chickpea emulsion

Ingredients

12pcs lamb dices (160gr)

4 sticks cucumber

10gr mint leaves

10gr cilantro

30gr eggplant

2gr lemon juice

2gr chopped parsley

5gr sour cream

5gr sesame paste

2gr garlic

1gr cumin powder

30gr chickpeas

10gr pomegranate seeds

For the spicy sauce (marinates 20Kg of lamb)

120gr paprika

5tbsp Italian mixed herbs

1L olive oil

30gr chilli powder

700gr Japanese soy sauce

30gr chopped garlic

5tbsp chopped parsley

5tbsp chopped rosemary

300gr red wine vinegar

Preparation

For the spicy sauce, blend all the ingredients until smooth. Set aside. Trim a lamb rack and cut out 2cm dices. Use the spicy sauce to marinate them for

at least 2 hours. Skew the lamb dices and move to the grill. Sear at 180°C then sprinkle some chopped parsley and salt to finish.

Roast the whole eggplants with olive oil in the oven at 200°C for about 10 minutes, check if it is cooked through. Take out and allow to cool down. Cut in half and use a spoon to carve the flesh out of the skin. Put in a mixing bowl together with some chilli powder, roasted garlic and lemon juice. Season with salt & pepper and mix well.

Put the chickpeas in a blender; add the chilli powder, garlic, olive oil and sesame paste together with some vegetable stock. Blend into an emulsion and correct the texture with veggie stock.

Prepare the cucumber sticks (no skin), wash the mint sticks and cilantro before draining well. Mix up the sour cream with some seasoning.

Plating

Move the lamb skewers from the grill into a small tin, add some warm spicy sauce and sprinkle some sea salt and parsley.

Place the chickpea emulsion and eggplant dippings into small separate ramequins with a few pomegranate seeds on top of each.

Prepare a small salad with the cucumber sticks, cilantro and mint leaves in between the ramequins and tin. Finish with a dash of olive oil and check the

temperature of the meat before serving.

Dear Happy, Happy Friends,

We are very excited to announce “el CÓCTEL early evening & 7 Days Trade”

Throughout  JULY we will be offering the – now famous! – Mustard, Ham & Emmental cheese, or Roasted Vegetable sandwich for FREE with every 2^nd cocktail you order between 5pm and 7:30pm.

Also, we no longer close on Sunday nights; our new opening hours are 5pm-3am 7 days a week! So, dont settle for ‘plan B’ see you on Sunday evening for the perfect night cap @ el Coctel.

See you all @ el CÓCTEL!

大家好，

el CÓCTEL 有新消息了！！

在整个7月中，每天的下午5点到7点半，只要您点第二杯鸡尾酒时，就可获赠我们的芥末火腿大孔芝士三明治或扒蔬菜三明治。

同时，我们的营业时间已经正式改为：每周一到周日，下午五点到凌晨3点。