Almond Sweets [Candies] (Turron) recipe
ingredients
from Spain Turron, a sweetmeat made from almonds which is Moorish in origin,
450 g (1 lb) 4 cups Blanched almonds, toasted
225 g (8 oz) 1 cup Sugar
125 ml (4 fl oz) 1/2 cup Clear honey
for the marzipan
50 g (2 oz) 1/2 cup Ground almonds
40 g (1 1/2 oz) 1/3 cup Icing (confectioners) sugar
15 g (1/2 oz) 1 1/2 Tbs Sugar
1/2 Egg yolk
Dash of almond essence (extract)
method
1. To make the marzipan, sift the almonds, icing (confectioners') sugar and sugar into a bowl. Mix lightly together. Gradually beat in the egg yolk and almond essence (extract), using a knife or a spatula to stir them in. Lightly dust a working surface with icing (confectioners') sugar. Turn the marzipan mixture out on to the working surface and knead it, pressing down and away from you with the heel of your hand, for 5 minutes or until the mixture is very smooth. Set the marzipan aside.
2. Combine the almonds, sugar and honey in a large saucepan and set the pan over very low heat. Cook the mixture until the sugar has dissolved, stirring constantly. Increase the heat to moderate and bring to the boil. Cook for 3 minutes, stirring constantly. Remove the pan from the heat and stir in the marzipan. Beat the mixture until the ingredients are thoroughly combined.
3. Spoon the mixture into a well-greased 15 cm (6 in) by 23 cm (9 in) baking pan, and set aside to cool slightly. Mark the mixture into 4 cm (1 1/2 in) squares and leave aside to cool completely.
4. Remove the sweets (candies) from the pan and break them into squares. Either place the sweets (candies) on a serving plate, or wrap them in greaseproof or waxed paper and store until required.
serving amount
about 24 sweets {candies)
Artichokes With Cured Ham recipe
information
Alcachofas Con Jamon Serrano For this recipe, you need the tiny, often purplish-green variety of artichoke, available in early summer before it develops the hairy choke above the heart. Jamon serrano or country ham is delicious and can be eaten as it is or cooked as in this recipe.
ingredients
1 lemon, halved
750 g very small artichokes
4 tablespoons extra virgin olive oil
8 slices jamon serrano, chopped
3 tablespoons chopped fresh flat leaf parsley
coarse sea salt and freshly ground black pepper
method
1. Fill a saucepan with water and squeeze in the lemon juice. Add the squeezed halves of lemon and some salt.
2. Trim the stalk of each artichoke to 1 cm, then trim off all the outer leaves until you reach the tender inner leaves. Cut the artichoke in half lengthways. As you prepare them, add to the pan of lemon water to stop them turning brown.
3. Bring to the boil, then lower the heat and simmer for about 7 minutes until just tender. Drain and dry.
4. Heat the oil in a frying pan, add the artichokes cut side down and fry for 5 minutes. Turn them over and fry the other side for a further 2 minutes.
5. Add the jamon serrano and fry for a further 4 minutes until crisp and golden. Sprinkle with parsley and pepper and serve.
serving amount
serves 4
Artichokes with Pine-nuts recipe
ingredients
10 globe artichokes
lemon juice
salt
75 g chopped onion
4 chopped cloves
50 ml olive oil
20 ml dry white wine
50 g toasted pine-nuts
method
1. Blanch 10 globe artichokes in boiling salted water and lemon juice for 10 minutes. Drain and place in a casserole.
2. Sauté 75 g chopped onion and 4 chopped cloves of garlic in 50 ml olive oil, add 20 ml each of dry white wine and water and pour over the artichokes.
3. Cover with the lid and cook in the oven at 200°C for 20 minutes.
4. Take out the artichokes, remove the chokes, reduce the cooking liquid by half and pour back over the artichokes in the casserole. Reheat, sprinkle with 50 g toasted pine-nuts and serve.
serving amount
serves 10
Assortment of Fried Fish (Fritura de Pescado) recipe
ingredients
450 g fillet of red mullet
450 g fillet of halibut
450 g squid
method
1. Cut 450 g each of fillet of red mullet and halibut into goujons and cut 450 g squid into rings.
2. Pass through flour, golden deep-fry in olive oil and drain.
3. Garnish with picked parsley and segments of lemon.
Avocado Dip (Guacamole) recipe
ingredients
This is one of the most popular of Mexican dishes and is almost as well-known outside the country as inside. It is much easier and quicker to make if you have a blender, hut the traditional method of putting it together is given below. Serve with a variet
3 Medium ripe avocados
1 Tbs Lemon juice
2 tsp Olive oil
Salt and pepper to taste
1/2 tsp Ground coriander
1 Hard-boiled egg, chopped
1/2 Small green pepper, pith and seeds removed and chopped
1 1/2 Small dried hot red chillis, crumbled
2 Spring onions (scallions), chopped
1 Tomato, blanched, peeled, seeded and chopped
method
1. Halve the avocados and remove the stones. Peel and transfer the flesh to a large bowl.
2. Mash with a fork until it is smooth, then gradually beat in the lemon juice, olive oil, seasoning and coriander.
3. Beat in all the remaining ingredients. Chill in the refrigerator for 1 hour.
4. Transfer the mixture to a serving bowl and serve at once if possible.
serving amount
4 - 6 servings
Baked Bream with Potatoes (Besugo al Horno) recipe
ingredients
2 x 1 kg (2 lb) Bream, each cleaned but with the head and tails left on
1 1/2 tsp Salt
1 Lemon, cut into 6 sections
2 Small black olives
25 g (1 oz) 1/2 cup Fresh breadcrumbs
2 Garlic cloves, crushed
1 Tbs Paprika
1 Tbs Chopped parsley
3 Medium potatoes, cut into 1/2 cm (1/4 in) rounds
1/2 tsp Black pepper
250 ml (8 fl oz) 1 cup Water
75 ml (3 fl oz) 3/8 cup Olive oil
method
1. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
2. Wash and dry the fish on kitchen towels. Sprinkle over 1 teaspoon of salt and make three parallel, crosswise, cuts across each fish—they should be about 1 cm (1/2 in) deep, about 7 1/2 cm (3 in) long and about 4 cm (3 in) apart. Insert a section of lemon, skin side up, into each cut and insert an olive in the eye socket of each fish.
3. Mix together the breadcrumbs, garlic, paprika and parsley. Spread the potato rounds evenly on the bottom of a large, shallow baking pan and sprinkle over the remaining salt and the pepper. Pour the water over the potatoes. Place the fish on top of the potatoes, then brush them all over with the oil. Sprinkle over the breadcrumb mixture.
4. Put the pan into the oven and bake for 30 minutes, or until the fish flesh flakes easily. Remove from the oven and serve at once.
serving amount
serves 4
Baked Eggs With Ham And Chorizo recipe
information
Huevos A La Flamenca this classic Spanish egg dish was named after the palace of La Flamenca in Aranjuez, the former spring residence of the Spanish kings. Others say it looks like the bright, swirling skirts of a flamenco dancer. Whatever the origin, the result is delicious and easy to make,
ingredients
4 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
125 g cubed Spanish panceta or bacon lardons
8 tomatoes, skinned, deseeded and chopped
1/2 teaspoon sweet paprika (pimenton dulce)
1 tablespoon dry sherry
2 large roasted red peppers from a jar or tin, cut into cubes
12 asparagus tips, cooked
50 g peas, blanched
4 very fresh eggs
8 very thin slices of large chorizo, about 35 g
coarse sea salt and freshly ground black pepper
a large cazuela, about 20 cm diameter, or 4 small ones (optional)
method
1. Heat the oil in a frying pan with ovenproof handle, add the onion and garlic and fry over medium heat for about 7 minutes until soft and just starting to turn golden. Add the panceta and fry for 3 minutes. Add the tomatoes, paprika and sherry and cook for about 7 minutes until slightly thickened. Season with a little salt and pepper.
2. Fold the roasted peppers, asparagus and peas into the mixture. (If finishing in a cazuela, transfer the vegetables to the dish at this point.) Make 4 indentations in the mixture and break in the eggs, swirl the white part slightly and leave the yolks whole. Bake in a preheated oven at 200°C (400°F) Gas 6 for about 10 minutes until the eggs have just set.
3. Meanwhile heat a second small frying pan and dry-fry the chorizo slices on both sides until the oil runs out and the edges are slightly browned. Put on top of the dish and serve.
Note The Spanish method for seasoning a terracotta cazuela is to submerge it in water for 12 hours, then rub several peeled cloves of garlic over the unglazed base. When the juices have been absorbed into the terracotta, fill the cazuela with water and 100 ml vinegar and put on top of the stove with a heat-diffusing mat underneath. Bring slowly to the boil and simmer until the liquid is reduced to about 100 ml. Let cool, rinse with water and the cazuela is ready to use.
serving amount
serves 4
Baked Oyster Mushrooms (Setas al Homo) Spanish recipe
ingredients
1 kg oyster mushrooms
225 ml dry sherry
225 ml olive oil
breadcrumbs
2 chopped cloves of garlic
20 g chopped parsley
method
1. Trim the stalks of 1 kg oyster mushrooms, place in an earthenware dish, season, sprinkle with 225 ml dry sherry and 225 ml olive oil and bake at 175°C for 5 minutes.
2. Sprinkle the surface with breadcrumbs combined with 2 chopped cloves of garlic and 20 g chopped parsley; baste with a little of the cooking liquor and bake again at 175°C for a further 10 minutes to gratinate.
serving amount
serves 10
Baked Red Bream (Besugo Al Horno) recipe
ingredients
800 g red bream fillets, cut into 6 cm pieces
1/2 lemon, cut into thin wedges
3 tablespoons fine fresh breadcrumbs
2 garlic cloves, crushed
2 tablespoons hot paprika (pimenton picante)
1 tablespoon finely chopped flat leaf parsley
4 medium potatoes, thinly sliced
125 ml extra virgin olive oil
12 black olives
sea salt and freshly ground black pepper
an oiled ovenproof dish large enough to hold the fish in a single layer
method
1. Make a slash on the skin of each piece of fish, lightly salt them all over, then insert a lemon wedge into each slash.
2. Mix the breadcrumbs, garlic, paprika and parsley in a bowl.
3. Put a layer of the potatoes in the oiled ovenproof dish. Sprinkle the potatoes with salt and pepper and spoon over 2 tablespoons of oil and 4 tablespoons water.
4. Bake in a preheated oven at 190°C (375°F) Gas 5 for 30-40 minutes.
5. Put the fish on top, sprinkle with the breadcrumb mixture and pour the remaining olive oil over the top. Pour 2 more tablespoons of water around the sides of the dish (so the crumbs don't get wet) and bake for a further 10 minutes.
6. Dot with the olives, cover the dish and cook for a further 5 - 10 minutes until the potatoes are soft and the fish flakes easily.
serving amount
serves 4
Baked Rice With Garlic recipe
information
Arroz Al Horno Con Perdiz This vegetarian dish comes from Valencia, where it is served during the Lenten fast. Its Spanish name means 'with partridge' - though the partridge is really a whole bulb of garlic.
ingredients
100 ml olive oil
1 whole head of garlic
1 large onion, finely chopped
4 tomatoes, skinned, deseeded and chopped (keep the juices)
1 teaspoon sweet paprika (pimenton dulce)
2 cups round grain rice, such as bomba
up to 1 litre vegetable stock or water
400 g canned chickpeas, rinsed and drained
50 g raisins, soaked in hot water for 30 minutes until plump
sea salt and freshly ground black pepper
a paella pan, cazuela or other ovenproof pan, 20 - 25 cm diameter
kitchen foil (optional)
method
1. Heat the oil in a paella pan, heatproof cazuela, heatproof shallow casserole or a frying pan with ovenproof handle. Add the garlic head and onion and fry for 12 minutes over low heat until the garlic is pale golden and beginning to soften and the onion soft and golden.
2. Remove the garlic and reserve. Increase the heat and add the tomatoes and juices. Cook until the mixture starts to thicken a little. Stir in the paprika, salt and pepper.
3. Stir in the rice. Add half the stock or water and bring slowly to the boil. Add the chickpeas, drain the raisins and gently fold them into the rice. Put the garlic in the centre and bake in a preheated oven at 180°C (350°F) Gas 4 for 10 minutes.
4. Heat the remaining stock or water, then add as much as the rice seems to need. Continue baking for 10 -15 minutes before serving, covering the top with foil if it seems to be over-browning or drying out. Serve from the pan.
serving amount
serves 6
Baked Sardines (Sardinas En Cazuela) recipe
ingredients
5 tablespoons extra virgin olive oil
1 red pepper, deseeded and finely chopped
2 medium onions, finely chopped 3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and cut into 3 cm cubes
1 teaspoon hot paprika (pimenton picante)
a pinch of saffron
1/4 teaspoon ground cumin
2 bay leaves
2 tablespoons chopped fresh flat leaf parsley, plus extra leaves to serve
9 - 12 fresh sardine fillets (depending on the size of the dish)
fine sea salt and freshly ground black pepper
a medium cazuela or ovenproof dish
method
1. Heat 3 tablespoons of the oil in a frying pan, add the red pepper, onions and garlic and cook gently until softened but not coloured, 8 - 10 minutes. Add the tomatoes, paprika, saffron, cumin and bay leaves and cook for a further 5 - 8 minutes (add a little water if the mixture sticks to the pan) until completely cooked. Season with salt and pepper and fold in the parsley.
2. Put the sardine fillets on a tray skin side down and sprinkle with a little salt and pepper.
Arrange one-third of the fillets skin side up in the cazuela or ovenproof dish, cover with one-third of the cooked mixture.
3. Repeat twice more -when adding the last layer, let the silver sardine skin peek through. Grind over a little more pepper and spoon over the rest of the oil.
4. Bake the cazuela in a preheated oven at 190°C (375°F) Gas 5 for 15 - 20 minutes until sizzling. Sprinkle with parsley leaves, then serve.
serving amount
serves 4 - 6
Baked Scallops (Vieiras Al Gallego) recipe
information
A classic dish from Santiago de Compostella, inland from the Atlantic coast of Galicia, where scallops grow in abundance. Santiago (St James) is the patron saint of Spain and the scallop shell is his emblem. For over a thousand years, pilgrims have made the long, arduous journey to this shrine, and in former times used scallop shells to scoop water from the streams
ingredients
6 large scallops
4 tablespoons extra virgin olive oil
1 medium onion, very finely chopped
1 garlic clove, finely chopped
1 medium-hot dried chilli, such as guindiila, deseeded and finely crushed
1/2 teaspoon sweet paprika (pimenton dulce)
250 g tomatoes, deseeded and finely chopped
1 tablespoon brandy
30 g fine fresh breadcrumbs
2 tablespoons finely chopped
fresh flat leaf parsley
sea salt
4 large scallop shells or small gratin dishes
method
1. Cut the scallops in half horizontally and arrange 3 halves in each scallop shell or gratin dish. Season lightly.
2. Heat 2 tablespoons of the oil in a frying pan, add the onion and garlic and fry until very soft but not coloured.
3. Stir in the chilli, paprika and tomatoes and cook for 3 minutes over medium heat. Add the brandy and continue cooking until thickened.
4. Mix the breadcrumbs with the parsley and a little salt. Spoon an equal amount of sauce over each scallop dish and sprinkle with the breadcrumb mixture. Spoon over the remaining oil and bake under a medium-hot grill/broiler for 5 minutes until golden. Serve at once.
Note One of the leading white wine varieties of Spain is Albariho, a favourite in trendy tapas bars from Barcelona to Madrid. It comes from the Rias Baixas region on the Atlantic coast between Santiago and the Portuguese border. Excellent, dry and aromatic, it is a great partner for all kinds of seafood.
serving amount
serves 4
Baked Supreme of Swordfish with Tomato and Herbs recipe
information
Baked Supreme of Swordfish with Tomato and Herbs (Sarde a Beccafico)
ingredients
10 x 175 g supremes of swordfish
100 g chopped shallots
3 chopped cloves of garlic
100 g diced celery
50 g diced white of leek
50 ml olive oil
250 g tomato concassee
1 bayleaf
50 g pine-nuts
25 g capers
20 stoned green olives
50 g peeled seedless white grapes
chopped fresh herbs
method
Shallow fry 10 x 175 g supremes of swordfish, remove and retain.
Sweat 100 g chopped shallots, 3 chopped cloves of garlic, 100 g diced celery and 50 g diced white of leek in 50 ml olive oil, then add 250 g tomato concassee, 1 bayleaf, 50 g pine-nuts, 25 g capers and 20 stoned green olives; season and simmer for 10 minutes.
Add the fish, cover with foil and bake in an oven at 200°C for 20 minutes.
Remove the bayleaf and just before serving add 50 g peeled seedless white grapes and sprinkle with chopped fresh herbs.
serving amount
serves 10
Basic Omelet (Tortilla) recipe
information
Tortillas in Mexico are flat breads, usually made from corn meal, but in Spain the same word is used to denote an omelet, somewhat thicker and fuller than the traditional French type. This omelet below has a mixture of potatoes and onions as its filling, a mixture typical of Castile.
ingredients
2 tsp Olive oil
15 g (1/2 oz) 1 Tbs Butter
1 Large onion, chopped
4 Medium potatoes, cooked and diced
1 Tbs Chopped parsley
4 Large eggs, lightly beaten
Salt and pepper to taste
method
1. Heat the oil and butter in a medium omelet or frying-pan. Add the onion and fry until it is golden brown. Add the potatoes and cook for 2 minutes, stirring occasionally. Stir in the parsley. Combine the eggs and seasoning together. Increase the heat to high.
2. Pour the egg mixture into the pan, tilting it so that the bottom is evenly covered. Reduce the heat to moderate. Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan. Put the pan down flat over the heat and leave until the omelet sets.
3. Slide the omelet carefully on to a plate, then return to the pan to cook the other side in the same way.
4. Serve cold.
serving amount
2 - 3 servings
Bean and Sausage Stew (Fabada Asturiana) recipe
ingredients
This classic dish is one of the national dishes of the province of Asturias in northwestern Spain and is a cross between a soup and a stew. The traditional alubia beans are sometimes difficult to obtain outside Spain and haricot (dried white) beans may be
1 3/4 litres (3 pints) 7 1/2 cups Water
225 g (8 oz) 1 1/3 cups Dried white alubia beans, soaked overnight in cold water and drained
225 g (8 oz) 1 1/3 cups Dried broad (fava or lima) beans, soaked overnight in cold water and drained
1 Large onion, chopped
2 Garlic cloves, crushed
125 g (4 oz) Morcilla or blood sausage, sliced
1 tsp Dried oregano
2 Small chorizo sausages, sliced
2 slices Bacon, chopped
50 g (2 oz) Serrano ham, chopped
1/2 tsp Ground saffron
Salt and pepper to taste
method
1. Pour the water into a large saucepan and bring to the boil. Add the alubia and broad (fava or lima) beans, onion and garlic and bring back to the boil. Reduce the heat to low, cover the pan and simmer for 45 minutes to 1 hour, or until the beans are cooked and tender.
2. Add the morcilla or blood sausage, oregano, chorizo sausages, bacon, ham, saffron and seasoning and stir to mix. Simmer for a further 30 minutes.
3. Transfer the mixture to a warmed serving bowl and serve at once.
serving amount
6 - 8 servings
Beans With Ham (Fabada Asturiana) recipe
information
A robust country dish from Asturias in the cooler north of Spain, fabada consists of typical local ingredients; fabes (fat white beans), laeon (cured pork), panceta (cured streaky bacon), morcilla (black pudding) and chorizo, all cooked in the same pot. It was typical winter peasant fare and has become a classic dish, appreciated all over the country. Serve it with cornbread and cider, specialities of Asturias, or with a classic Rioja.
ingredients
350 g fabes (large dried white beans),
cannellini or white haricot beans, covered with cold water and soaked overnight
2 bay leaves
a large pinch of saffron threads, toasted in a dry frying pan and ground to a powder
1 onion, cut into quarters through the root
350 g piece of cured pork shoulder or lacon (Spanish cured pork), soaked overnight if salty
150 g morcilla or other black pudding (optional)
150 g sweet chorizo, or other chorizo suitable for cooking
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
1 tablespoon sweet paprika (pirnenton dulce)
a heat-diffusing mat
method
1. Drain the beans and put in a saucepan with 1.5 litres cold water and the bay leaves. Bring to the boil for 5 minutes, then throw in 250 ml cold water to asustar or 'scare' the beans. Immediately skim any froth off the surface and boil again for 5 minutes.
Repeat the scare treatment and skim again.
2. Return to the boil for 5 minutes, add the saffron and onion, lower the heat to a simmer and add the pork, morcilla, if using, and chorizo. Simmer very gently using a heat-diffusing mat for about 2 hours until everything has cooked. Alternatively, bring to the boil on top of the stove, then cook in a preheated oven at 180°C (350°F) Gas 4 for the same time.
3. During this time, keep the water level topped up to cover everything and occasionally skim and discard the red oil that rises to the surface.
4. When everything is soft, remove the meats, put in a deep serving dish and keep them warm. Put the beans in a bowl and keep them warm too.
5. Using a baster, remove 250 ml liquid from the pot, leaving any red oil behind. Heat the olive oil in a frying pan, add the garlic and paprika and fry until crisp. Add the 250 ml liquid to deglaze the pan and pour into a blender with 3 tablespoons of cooked beans and the onion. Pulse to form a coarse puree, then stir into the bowl of beans.
6. Cut the meat into thick slices and return to the serving dish. Add the bean mixture and serve.
serving amount
serves 4 - 6
Beef Stew Spanish Style (Estofado � la Catalana) recipe
ingredients
1.5 kg stewing beef
salt, pepper and flour
75 ml oil
400 g chopped onion
3 chopped cloves of garlic
1.5 litres stock
100 ml white wine
bouquet garni with oregano
120 g lardons of bacon
50 g grated bitter chocolate
20 small potatoes
butifarra white sausage
method
1. Cut 1.5 kg stewing beef into 2.5 cm cubes, season and pass through flour and fry until brown in 75 ml oil, then add 400 g chopped onion and 3 chopped cloves of garlic.
2. Moisten with 1.5 litres stock, 100 ml white wine, add a bouquet garni with oregano, 120 g lardons of bacon and seasoning and simmer for 1 hour until almost cooked.
3. Mix in 50 g grated bitter chocolate, add 20 small potatoes and continue cooking.
4. Serve garnished with sauteed slices of butifarra white sausage.
Braised Beef Olives Spanish Style (Matambre) recipe
ingredients
10 x 150 g braising steaks, 1 cm thick
150 g chopped onion
150 g finely shredded and blanched spinach
2 cloves chopped garlic
1/4 tsp oregano
seasoning
1.5 litres brown stock
200 g dripping
bed of roots
150 g sliced onion
150 g sliced carrot
50 g sliced celery
75 g bacon trimmings
1 crushed clove garlic
1 sprig thyme
1 bayleaf
method
1. Combine 150 g each of chopped onion and finely shredded and blanched spinach, 2 cloves chopped garlic, 1/4 tsp oregano and seasoning to form a stuffing.
2. Spread 10 x 150 g thin beef steaks with it; roll up and tie and proceed as for Beef Olives.
3. Butter the bottom of a braising pan and cover with the bed of roots.
4. Heat the dripping in a frying pan.
5. Season the beef olives, pass through flour and fry until golden brown on all sides.
6. Transfer to the prepared braising pan and pour in sufficient stock just to cover.
7. Bring to the boil and skim. Season, cover with a lid and braise in the oven at 180°C for 1 1/2 hours.
8. Take out the olives, remove the string and place them in a clean pan.
9. Boil the sauce and skim to remove all traces of fat.
10. Correct the consistency so that it just coats the olives and, if necessary, adjust the colour.
11. Add the olives to the sauce and serve neatly arranged in an entree dish, coated with the sauce.
serving amount
serves 10
Braised Lamb with Peppers and Tomatoes recipe
information
Cordero A La Chilindron The best-known dish from the region of Aragon, this is coloured and flavoured with choricero, a fat dried pepper about 8 cm long. It is mild, yet sweet and rich, and also provides the colour and flavour in chorizo sausages. The sauce should be quite dry - not liquid like a stew. Cook it slowly to reduce and coat the meat.
ingredients
4 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
1 dried choricero or other mild red chilli, soaked in boiling water for 20 minutes
1.5 kg leg of lamb,
meat removed from the bone
and cut into 2.5 cm pieces
1 jar of Spanish roasted peppers, 285 g, drained and coarsely chopped
400 g canned chopped tomatoes
leaves from a small bunch of flat leaf parsley
coarse sea salt and freshly ground black pepper
a heat-diffusing mat
method
1. Heat 2 tablespoons of the oil in a heatproof casserole, add the onion and garlic and fry for about 7 minutes until soft and just golden. Scrape the flesh from the soaked chilli and mix it into the onions.
2. Transfer to a plate and wipe out the casserole.
3. Heat the remaining oil in the casserole and fry the lamb in batches until golden on all sides. Fold in the onion mixture, the peppers, tomatoes, salt and pepper. Bring to the boil and immediately reduce the heat so the surface just gently bubbles. Cook uncovered for 30 minutes, stirring occasionally to prevent it sticking (use a heat-diffusing mat for best results). If it looks so thick that it prevents the meat from cooking, stir in a little boiling water to loosen the mixture.
4. Cover and continue cooking for a further 30 minutes until the meat is very tender. Remove from the heat and let rest for about 5 minutes. Serve sprinkled with the parsley leaves.
Variation Cook uncovered in a preheated oven at 180°C (350°F) Gas 4 for 30 minutes, then cover and cook for a further 30 minutes.
Note If you prefer, instead of dried chilli, use 1 teaspoon hot paprika (pimenton picante) and 2 teaspoons sweet paprika (pimenton dulce).
serving amount
serves 4
Braised Onions recipe
information
Cebollas Guisadas Choose onions about the size of shallots, but not quite as small as pickling onions. A fast way to peel them and to keep a nice shape is to put them in a bowl or saucepan, cover with boiling water, drain, then rinse in cold water -the skins just fall off, Braising is an excellent way to cook small onions. In Spain, large yellow onions are very sweet and are often eaten raw after being soaked in water for a little while -a habit that is said to go back to the Moors.
ingredients
750 g small onions
4 tablespoons olive oil
4 garlic cloves, peeled and halved lengthways a sprig of bay leaves
1 teaspoon smoked sweet paprika (pimenton dulce)
4 tablespoons dry white wine
coarse sea salt and freshly
ground black pepper
method
1. Peel the onions, but leave the root end on.
2. Heat the oil in a heavy or cast iron enamelled heatproof casserole with a lid. Add the onions, garlic and bay leaves and cook over medium heat for 5 minutes. Stir often to stop them browning.
3. Add the paprika, salt, pepp, cover and cook slowly until just tender, about 25 minutes (however, they can take up to 45 minutes depending on size).
serving amount
serves 4
Braised Spring Vegetables recipe
information
Menestra De Verduras
ingredients
24 tiny new potatoes
2 tablespoons olive oil
30 g salted butter
100 g baby onions, thinly sliced
2 garlic cloves, finely chopped
4 slices smoked streaky bacon, cut into small pieces
150 g thin green beans 200 g thin asparagus
250 g shelled broad beans (500 g before podding)
200 g shelled peas coarse sea salt
method
1. Put the potatoes in a pan of boiling salted water, cook until soft, then drain.
2. Meanwhile, heat the oil and half the butter in a saucepan, add the onions and garlic, cover with a lid and cook until very soft but not coloured. Add the bacon and cook for 4 minutes. Turn off the heat and leave covered. Add the potatoes as soon as they are ready.
3. Put the beans in a saucepan of salted boiling water and cook for 2 minutes. Add the asparagus and cook for 1 minute. Add the broad beans and cook for 1 minute. Add the peas and cook for 1 more minute. (If the skins on the broad beans are too thick, cook them separately and pop them out of their skins.) Drain in a colander and refresh immediately under cold running water. This will stop them cooking further.
4. Meanwhile, put the saucepan with the potatoes over medium heat, add the remaining butter, the green vegetables and 2 tablespoons water. Mix gently and warm through with the lid on for a minute or so, then serve.
serving amount
serves 6
Bread and Honey Dessert (Torrijas) recipe
ingredients
Torrijas is a must for everyone who enjoys heavy, rich puddings � bread and milk soaked with honey and sherry.
4 slices White bread, crusts removed and cut into large strips
125 ml (4 fl oz) 1/2 cup Milk
1 Egg, lightly beaten
25 g (1 oz) 2 Tbs Butter
50 ml (2 fl oz) 1/4 cup Clear honey
50 ml (2 fl oz) 1/4 cup Dry sherry
method
1. Preheat the oven to warm 170°C (Gas Mark 3, 325°F)-
2. Arrange the bread in a shallow dish and pour over the milk. Set aside to soak for 4 minutes. Using a slotted spoon, transfer the bread to kitchen towels to drain. Dip the bread into the beaten egg, then set aside on a plate.
3. Melt the butter in a flameproof casserole. Add the bread and cook until it is lightly and evenly browned. Meanwhile, combine the honey and sherry. Pour into the casserole.
4. Put the casserole into the oven and bake for 20 to 25 minutes, or until the bread is golden brown. Remove from the oven and serve at once, or set aside to cool completely before serving.
