Broad Beans with Sherry and Lemon recipe
information
Recipe from Spain, Habas � la Rondena
ingredients
2 kg young broad beans
75 g chopped onion
4 chopped cloves of garlic
50 ml olive oil
175 ml dry sherry
600 ml stock
bouquet garni
225 g fried lardons of bacon
pepper and 2 tsp sugar
75 g white breadcrumbs
25 g chopped marjoram
grated zest of 1 lemon
method
1. Top, tail and cut 2 kg young broad beans into even lengths in the pods. If very small, leave whole.
2. Lightly fry 75 g chopped onion and 4 chopped cloves of garlic in 50 ml olive oil.
3. Add the beans and moisten with 175 ml dry sherry and 600 ml stock; add a bouquet garni and 225 g fried lardons of bacon.
4. Cover with a lid and simmer for 20 minutes.
5. Remove the lid, discard the bouquet garni and allow the liquid to reduce to a glaze, then season with pepper and 2 tsp sugar.
6. Stir in 75 g white breadcrumbs, 25 g chopped marjoram and the grated zest of 1 lemon.
7. Lightly toss to ensure they are coated with the glazing liquid and serve dome-shape in a vegetable dish.
Broad [Fava or Lima] Bean Soup (Caldo Haba) recipe
information
This hearty, filling soup contains the popular Spanish ingredients of broad (fava or lima) beans, Serrano ham and chorizo sausage. If you cannot obtain Serrano, any other type of ham may be substituted.
ingredients
2 1/2 litres (4 pints) 5 pints Water
225 g (8 oz) 1 1/3 cups Broad beans (fava or lima beans), soaked in cold water overnight and drained
225 g (8 oz) Serrano ham
1 Medium onion, chopped
Salt and pepper to taste
175 g (6 oz) Chorizo sausage
1 Small turnip, chopped
2 Potatoes, chopped
method
1. Pour the water into a large saucepan and add the beans. Bring to the boil and boil for 2 minutes, skimming any scum from the surface of the soup. Cover the pan, remove from the heat and set aside for 1 1/2 hours.
2. Return the pan to the heat and add the ham, onion and seasoning. Bring to the boil, skimming off any scum which rises to the surface. Reduce the heat to low, half-cover the pan and simmer for 1 1/2 hours.
3. Prick the chorizo in one or two places with a fork and add to the soup with the remaining ingredients. Simmer for a further 30 minutes or until the potatoes are cooked and tender.
4. Using a slotted spoon, transfer the ham and chorizo to a chopping board and, when they are cool enough to handle, cut them into bite-sized pieces. Return them to the soup and simmer gently until they are heated through.
5. Transfer to a warmed tureen and serve at once.
serving amount
serves 6
Brussels Sprouts with Garlic and Wine Vinegar recipe
information
Recipe from Spain, Coles de Bruselas Salteados
ingredients
50 ml garlic-flavoured olive oil
cooked and drained Boiled Brussels Sprouts
50 ml red wine vinegar
salt and pepper
method
Heat 50 ml garlic-flavoured olive oil in a shallow pan, add cooked and drained Boiled Brussels Sprouts, sprinkle with 50 ml red wine vinegar, season with salt and pepper from the mill, toss over until the wine is reduced and serve.
Catalan Caramel Cream (Crema Catalana) recipe
information
This classic Catalan dish has become famous all over Spain. It is similar to the French creme brulee, but in Spain cornflour is usually added. It is served in small cazuelas designed to be filled right to the top so the surface can be burnt with a branding iron (quemadoro) that has been heated over a gas flame until smoking hot. This instantly caramelizes the sugared surface. In the absence of this handy tool, use a blowtorch - household grills aren't usually hot enough.
ingredients
200 g caster sugar
4 teaspoons cornflour
6 large egg yolks
600 ml double cream
400 ml full cream milk
freshly grated zest from 1 unwaxed lemon
1/2 cinnamon stick
6 shallow 200 ml dishes or cazuelas, 70.5 cm diameter x 2.5 cm deep
a cook's blowtorch
method
1. Mix 150 g of the sugar and the cornflour in a bowl. Stir in the egg yolks until smooth, but do not whisk or the mixture will form a froth.
2. Put the cream, milk, lemon zest and cinnamon in a saucepan and heat gently until it just reaches boiling point. Pour onto the egg yolk mixture and stir well. Rinse out the pan and add the mixture.
3. Stir over a low heat with a wooden spoon until it thickens enough to coat the spoon. Remove from the heat, leave to infuse for 30 minutes, then strain into a jug. Pour into the 6 dishes and chill for about 12 hours.
4. Sprinkle over the remaining sugar and caramelize the sugar with a blowtorch. As the caramel cools, it will harden. The dishes can be left for up to 1 hour, but don't put them in the refrigerator or the caramel may soften if left too long.
Note Traditional mini-cazuelas are made of terracotta, and widely available in kitchen shops, Spanish delis and by mail order.
serving amount
serves 6
Catalan Meatball Soup recipe
information
Sopa De Albondiguillas Catalana
ingredients
1.2 litres chicken stock
2 tablespoons tomato puree
4 tomatoes, skinned, deseeded and finely chopped
30 g fideos, a double handful (see note)
fine sea salt and freshly ground white pepper
mint leaves, to serve
meatballs
150 g minced pork
150 g minced veal
1 small onion, grated
1 garlic clove, crushed
1 egg, beaten
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh parsley
1 tablespoon fine freshly made breadcrumbs
a pinch of cinnamon
sea salt and freshly ground black pepper
plain flour, for dusting
2 tablespoons olive oil, for frying
method
1. To make the meatballs, put the pork and veal mince in a bowl with the grated onion, garlic, egg, chopped mint and half the chopped parsley. Mix in the breadcrumbs, cinnamon, salt and pepper. Using your hands, mix to a paste and form into 1.5 cm balls. Toss in flour until lightly coated.
2. Heat the oil in a frying pan and fry the balls over high heat to give a little colour and to firm them up a little.
To make the soup, put the stock in a large saucepan and bring to the boil. Add the tomato puree, tomatoes, fideos noodles, salt and pepper.
3. Add the meatballs to the pan and simmer gently for 5 minutes. Stir in the remaining parsley and serve with the mint leaves on top.
Note In Catalonia, the regional name for fideos is fideus. If you can't find this Spanish pasta, buy the broken vermicelli sold in Jewish delis for making chicken soup.
serving amount
serves 4 - 6
Catalan Pasta (Fideus A La Catalana) recipe
ingredients
4 tablespoons olive oil
350 g pork spareribs, chopped into 4 cm pieces, then sprinkled with salt
200 g fresh spicy pork sausages (not chorizo), cut into 2 cm lengths
250 g fideos pasta or Jewish vermicelli
600 ml chicken stock, preferably homemade
sea salt and freshly ground black pepper
Sofregit (sofrito)
4 tablespoons olive oil
2 medium onions, finely chopped
1 garlic clove, finely chopped
4 tomatoes, skinned, deseeded and chopped
1/2 teaspoon sweet paprika (pimenton dulce)
Picada
1 thick slice of country bread, fried in olive oil
1 garlic clove, chopped
40 g pine nuts, lightly toasted in a dry frying pan
3 tablespoons finely chopped flat leaf parsley
a paella pan, shallow casserole or other ovenproof pan, 20 - 25 cm diameter
method
1. Heat 1 tablespoon of the oil in a paella pan, shallow heatproof casserole or frying pan with ovenproof handle. Add the spareribs and sausages, fry for 3 minutes on each side, then transfer to a plate. Wipe the pan clean and heat the remaining 3 tablespoons of the oil, add the pasta and fry over high heat for about 4 minutes until evenly golden. Transfer to a bowl.
2. To make the sofregit, heat the 4 tablespoons oil in the same pan, add the onions and garlic and fry for 5 minutes over low heat. Increase the heat, add the tomatoes, then cook for about 3 minutes until thickened. Stir in the paprika.
3. Add the ribs and sausages and push them down into the tomatoes, add the stock, salt and pepper and bring to the boil. Fold in the crisp pasta.
4. Bake in a preheated oven at 190°C (375°F) Gas 5 for 5 minutes. Stir in 400 ml boiling water and return to the oven for another 5 minutes. Push the crisp noodles from the top under the liquid and bake for another 10 minutes.
5. Meanwhile, to make the picada, cut the fried bread into pieces and put in a small processor with the garlic, pine nuts and parsley, and pulse to form a paste. Loosen with about 4 tablespoons boiling water, then fold into the pan of pasta.
6. Set the pan under a preheated grill about 20 cm from the heat for about 5 minutes just to crisp the top a little (don't let it burn). Serve from the pan.
serving amount
serves 4
Catalan Sausage and Vegetable Soup (Escudella a la Catalana) recipe
ingredients
This sturdy soup is from Catalonia and can be served as a meal in itself, with lots of crusty bread.
1 3/4 litres (3 pints) 7 1/2 cups Beef stock
2 Large potatoes, diced
3 Carrots, diced
1 Turnip, diced
1 Onion, chopped
2 Garlic cloves, crushed
2 Celery stalks, chopped
Salt and pepper to taste
1 Bay leaf
2 Tbs Long-grain rice, soaked in cold water for 30 minutes and drained
1/4 tsp Ground saffron
175 g (6 oz) Chorizo sausage, thinly sliced
method
1. Pour the stock into a large saucepan and bring to the boil. Add the vegetables, seasoning and bay leaf and bring to the boil again. Reduce the heat to low, cover the pan and simmer for 30 minutes.
2. Add the rice, saffron and sausage and simmer for a further 15 to 20 minutes, or until the rice is cooked. Remove from the heat and remove and discard the bay leaf.
3. Transfer to a warmed tureen and serve at once.
serving amount
6 servings
Chicken and Bean Soup recipe
information
Any firm white cheese will do, such as Cheddar or California jack. Serve with hot tortillas for an authentic touch.
ingredients
This Mexican soup contains an unusual piixture of ingredients, including avocado and cheese.
1 x 2 1/2 kg (5 lb) Boiling chicken
1 Medium onion, quartered
1 Carrot, sliced
2 tsp Salt
4 Peppercorns
1 Bouquet garni
3 litres (5 pints) 6 pints Water
2 Green peppers, pith and seeds removed and sliced
1 Large onion, thinly sliced into rings
425 g (14 oz) Canned chick-peas, drained
1/4 tsp Black pepper
225 g (8 oz) Firm white cheese, cubed
1 Avocado, peeled, stoned, sliced and sprinkled with lemon juice
method
1. Put the chicken into a large saucepan and add the quartered onion, carrot, 1 teaspoon of salt, the peppercorns and bouquet garni.
2. Pour over the water, adding more if necessary to cover the chicken completely. Bring to the boil, then reduce the heat to moderately low and simmer the chicken for 2 hours, or until it is cooked through and tender.
3. Remove the chicken from the pan and transfer to a chopping board. Cover with foil to keep hot.
4. Increase the heat to moderately high and bring the pan liquid to the boil.
5. Boil for 15 minutes, or until it has reduced slightly. Strain, discarding the contents of the strainer.
6. Rinse out the saucepan and return the strained liquid to it. Return to the boil, skimming off any scum which rises to the surface.
7. Add the sliced peppers and onion rings, reduce the heat to moderately low and simmer for 10 minutes.
8. Stir in the chick-peas and simmer for a further 5 minutes.
9. Meanwhile, cut the chicken into serving pieces and return to the saucepan. Add the remaining salt and the pepper and simmer for a further 5 minutes, or until the chicken pieces are heated through. Stir in the cheese cubes.
10. As soon as the cheese melts, transfer the soup to a warmed tureen and add the avocado slices. Serve at once.
serving amount
6 - 8 servings
Chicken and Ham Pie (Empanada Gallega) recipe
for the pastry
450 g (1 lb) 4 cups Flour
1 tsp Salt
1/4 tsp Ground cloves
75 ml (3 fl oz) 3/8 cup Olive oil
175 ml (6 fl oz) 3/4 cup Cold water
1 Egg white, beaten with 2 Tbs milk
for the filling
1 1/2 kg (3 lb) Chicken, cut into serving pieces
1 Onion, quartered
1 Bouquet garni
1 tsp Peppercorns
50 ml (2 fl oz) 1/4 cup Olive oil
1 Leek, white part only, chopped
2 Garlic cloves, crushed
1 Green pepper, pith and seeds removed and finely chopped
125 g (4 oz) Serrano ham, chopped
4 Tomatoes, blanched, peeled, seeded and chopped
method
1. First make the filling. Put the chicken into a large saucepan and just cover with water or stock. Add the onion, bouquet garni and peppercorns and bring to the boil, skimming off any scum which rises to the surface. Reduce the heat to low, cover the pan and simmer the chicken for 1 hour, or until it is cooked through and tender. Remove the chicken from the pan and set aside until it is
2. cool enough to handle. Discard the cooking liquid and flavourings.
3. Meanwhile, to make the pastry, sift the flour, salt and cloves into a large bowl. Make a well in the centre and pour over the oil and water. Gradually incorporate the flour into the liquid, beating until it comes away from the sides of the bowl. Turn the dough out on to a lightly floured surface and knead lightly until it is smooth and elastic. Cover with a damp cloth and set aside in the refrigerator for 30 minutes.
4. Cut the chicken into bite-sized pieces and discard any bones or skin.
5. Heat the oil in a large, deep frying-pan. Add the leek, garlic and pepper and fry until they are soft. Stir in the ham, tomatoes and chicken and cook for 5 minutes, stirring constantly. Remove the pan from the heat.
6. Preheat the oven to moderately hot 190°C (Gas Mark 5, 375°F).
7. Divide the dough in half. On the lightly floured surface, roll out each half to a 23 cm (9 in) circle. Carefully transfer one half to a well-greased baking sheet. Arrange the filling in the centre of the circle, leaving at least a a 2 1/2 cm (1 in) edge all the way round. Using a rolling pin, carefully arrange the second dough circle over the filling. Roll up the edges and crimp them to seal. Cut a deep slit in the centre of the top dough circle. Brush the top and sides of the dough with the egg white mixture and put the baking sheet into the oven. Bake for 30 to 40 minutes, or until the pie is golden brown.
8. Remove from the oven and transfer the pie to a warmed serving dish. Serve at once.
serving amount
serves 6
Chicken and Seafood with Rice (Paella) recipe
ingredients
Paella is probably the single most famous dish from Spain and it is one of those dishes whose origins were modest and simple but which is now both rich and ornate to make. Almost any ingredient can be added or subtracted but saffron-flavoured rice is trad
700 g (1 1/2 lb) Cooked lobster, shell split, claws cracked and grey sac removed
2 Tbs Olive oil
1 kg (2 lb) Chicken, cut into serving pieces
1 Chorizo sausage, sliced
1 Medium onion, sliced
Garlic clove, crushed
3 Tomatoes, blanched, peeled, seeded and chopped
1 Large red pepper, pith and seeds removed and chopped
Salt and pepper to taste
1 tsp Paprika
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
600 ml (1 pint) 2 1/2 cups Water
Juice of 1 lemon
1/4 tsp Saffron threads, soaked in 125 ml (4 fl oz) water
225 g (8 oz) 1 1/3 cups Green peas, weighed after shelling
175 g (6 oz) Large prawns or shrimps, shelled
20 Mussels, scrubbed, steamed for 6 to 8 minutes
1 Tbs Chopped parsley
method
1. Remove the lobster meat from the shell and claws and cut it into 2 1/2 cm (1 in) pieces. Set aside.
2. Heat the oil in a large, deep frying-pan. Add the chicken and chorizo and fry until the chicken is deeply and evenly browned. Using tongs, remove the chicken pieces and chorizo from the pan. Set aside and keep hot.
3. Add the onion and garlic to the pan and fry until they are soft. Add the tomatoes, pepper, seasoning and paprika and cook for 10 to 12 minutes, stirring occasionally, or until the mixture is thick.
4. Add the rice to the pan and, shaking the pan frequently, fry it for 3 minutes, or until it is transparent. Add the water, lemon juice and saffron mixture and bring to the boil. Reduce the heat to low and stir in the peas. Return the chicken and sausage to the pan and cook for 15 minutes, stirring occasionally. Add the lobster meat, prawns or shrimps and mussels and cook for a further 5 minutes, or until the chicken is cooked through and tender, and the cooking liquid has been absorbed.
5. Remove the pan from the heat. Sprinkle over the parsley and serve at once.
serving amount
6 servings
Chicken With Garlic (Polio Al Ajillo) recipe
information
Huge quantities of garlic are essential for this recipe and should be eaten squashed onto the chicken.
ingredients
1 tablespoon sweet paprika (pimenton dulce) 1 tablespoon plain flour
1.75 kg chicken pieces,
such as thighs and breasts
(but no drumsticks)
100 ml virgin olive oil
15 garlic cloves, unpeeled but bruised slightly
1 fresh bay leaf
125 ml medium dry sherry
1 tablespoon coarsely chopped fresh flat leaf parsley
sea salt and freshly ground black pepper
a heat-diffusing mat
method
1. Put the paprika, flour, salt and pepper in a plastic bag and shake to mix. Add the chicken pieces and toss again until the chicken is evenly coated. Leave in the bag for 30 minutes or longer.
2. Heat the oil in a frying pan, add the garlic and fry for 2 minutes, then remove with a slotted spoon. Add the chicken pieces (if necessary do half at a time, but remember to remove half the garlic-infused oil) and fry for 5 minutes. Add the garlic and continue frying for 5 minutes until the chicken is golden on all sides.
3. Add the bay leaf and sherry and bring to the boil. Lower the heat and simmer gently on a heat-diffusing mat for about 30 minutes until tender. (Breast pieces will cook faster, so remove them about 10 minutes before the end of cooking.) Pile onto a serving platter and sprinkle with parsley.
Note Although Polio al Ajillo is traditionally cooked on top of the stove, it could be baked in a preheated oven at 190°C (375°F) Gas 5 for 35 minutes or until cooked through.
serving amount
serves 4
Chicken with Peppers and Tomatoes (Pollo al Chilindron) recipe
information
This is a popular dish from Aragon in Spain. Lamb and pork are also often cooked in this way.
ingredients
2 kg (4 lb) Chicken, cut into serving pieces
40 g (1 1/2 oz) 1/3 cup Seasoned flour (flour with salt and pepper to taste)
50 ml (2 fl oz) 1/4 cup Olive oil
1 Large onion, chopped
2 Garlic cloves, crushed
2 Large red peppers, pith and seeds removed and chopped (or 425 g (14 oz) canned pimientos, drained and chopped) 2
50 g (2 oz) Serrano ham, chopped
425 g (14 oz) Canned peeled tomatoes
1/2 tsp Saffron threads, soaked in 2 Tbs water
1/4 tsp Cayenne pepper
Salt and pepper to taste
method
1. Coat the chicken pieces in the seasoned flour, shaking off any excess.
2. Heat the oil in a large, heavy-based saucepan. Add the chicken pieces and fry until they are evenly browned. Using tongs, transfer to a plate.
3. Add the onion, garlic and red peppers and fry until they are soft. Stir in the ham, tomatoes and can juice, saffron mixture, cayenne and seasoning and bring to the boil.
4. Return the chicken pieces to the pan and reduce the heat to low. Cover and simmer for 1 hour, or until the chicken pieces are cooked through and tender.
serving amount
4 - 6 servings
Chicken with Saffron Rice (Arroz Con Pollo) recipe
ingredients
3 Tbs Vegetable oil
6 slices Streaky (fatty) bacon, chopped
2 1/2 kg (5 lb) Chicken, cut into serving pieces
40 g (1 1/2 oz) 1/3 cup Seasoned flour (flour with salt and pepper to taste)
2 Onions, chopped
1 Garlic clove, crushed
425 g (14 oz) Canned peeled tomatoes
75 g (3 oz) Canned pimientos, drained
2 tsp Paprika
1/4 tsp Ground saffron
1 tsp Salt
600 ml (1 pint) 2 1/2 cups Water
225 g (8 oz) 1 1/3 cups Long-grain rice, soaked in cold water for 30 minutes and drained
175 g (6 oz) 1 cup Frozen peas, thawed
method
1. Heat the oil in a flameproof casserole. Add the bacon and fry until it is crisp and has rendered its fat. Transfer the bacon to kitchen towels to drain.
2. Coat the chicken pieces in the seasoned flour, shaking off any excess. Add the pieces to the casserole and fry until they are evenly browned. Using tongs, transfer the pieces to a plate.
3. Preheat the oven to moderate 180°C (Gas Mark 4, 35°°F).
4. Drain off most of the oil from the casserole and add the onions and garlic. Fry until they are soft. Arrange the chicken pieces over the onions and add the tomatoes and can juice, the pimientos, paprika, saffron, salt and water. Bring to the boil, then stir in the rice. Cover the casserole and put into the oven. Cook for 35 minutes. Stir in the peas and bacon and cook for a further 15 to 20 minutes, or until the chicken pieces are cooked through and tender.
5. Remove the casserole from the oven and serve at once.
serving amount
4 - 6 servings
Chilled Almond Soup With Grapes recipe
information
Gazpacho Bianco Con Uvas
ingredients
100 g blanched almonds
2 garlic cloves, crushed
3 slices of bread, crusts removed
3 tablespoons moscatel or other white wine vinegar
1 teaspoon salt
100 ml extra virgin olive oil
To serve
about 150 g assorted green and black grapes, peeled and deseeded
4 tablespoons extra virgin olive oil
method
1. Grind the almonds as finely as possible in an electric coffee grinder and put in a blender with the garlic, bread, vinegar and salt. Add 250 ml cold water, work to a puree, then, using the back of a ladle, push through a sieve set over a bowl.
2. Put the solids back in the blender with about 375 ml extra cold water, depending on the thickness required. With the motor running, gradually add the oil. Chill in the refrigerator for up to 2 hours.
3. Pour into 4 chilled soup bowls, add the grapes and drizzle 1 tablespoon extra virgin olive oil over each serving.
Note Serve as a starter, or in small glasses for a picnic or a party.
serving amount
serves 4
Chilled Tomato Soup (Gazpacho) recipe
information
There are many versions of what is perhaps one of the two or three Spanish ''classic'' dishes. This is a simple, basic version. It is traditionally served with a variety of accompaniments, such as croutons, chopped olives, cucumbers, hard-boiled eggs and onions. Each diner sprinkles a little of the accompaniments over his Gazpacho before eating.
ingredients
One of the most famous of Spanish classics, Gazpacho ? a delicious soup served cold with a variety of garnishes.
3 slices Brown bread, cut into cubes
300 ml (10 fl oz) 1 1/4 cups Canned tomato juice
2 Garlic cloves, crushed
1/2 Cucumber, peeled and finely chopped
1 Green pepper, pith and seeds removed and chopped
1 Red pepper, pith and seeds removed and chopped
1 Large onion, chopped
700 g (1 1/2 lb) Tomatoes, blanched, peeled and chopped
75 ml (3 fl oz) 3/8 cup Olive oil
2 Tbs Red wine vinegar
Salt and pepper to taste
1/4 tsp Dried marjoram
1/4 tsp Dried basil
4 Ice cubes (optional)
accompaniments
(you may also need these recipes)
method
1. Put the bread cubes in a bowl and pour over the tomato juice. Leave to soak for 5 minutes, then squeeze to extract the excess juice. Transfer to a large bowl and reserve the juice.
2. Add the garlic, cucumber, peppers, onion and tomatoes to the soaked bread and stir to mix. Put the mixture into a blender and blend to a smooth paste, or push through a food mill until the mixture is smooth. Stir in the reserved tomato juice.
3. Add all the remaining ingredients, except the ice cubes, to the mixture and stir well. The soup should be the consistency of single (light) cream so add more tomato juice if necessary.
4. Transfer the soup to a deep serving bowl and chill in the refrigerator for 1 hour. Just before serving, stir well and float in the ice cubes, if you are using them.
serving amount
4 - 6 servings
Churros With Hot Chocolate recipe
information
Churros Con Chocolate A La Taza
ingredients
a pinch of salt finely grated rind of 1 unwaxed lemon
1 teaspoon sunflower oil, plus extra for deep-frying
140 g plain flour, sifted
1 egg, beaten with 1 tablespoon cold water
caster sugar, for dusting
Chocolate a la taza
250 g plain dark chocolate, about 50 per cent cocoa solids, broken into squares
2 tablespoons caster sugar
a stick of cinnamon
2 tablespoons fine rice flour
an electric deep-fryer (optional)
a strong piping bag fitted with a star nozzle, or a Spanish churros maker
a wide oiled spatula
method
1. To make the churros, put 250 ml cold water in a medium saucepan with the salt, lemon zest and 1 teaspoon oil. Bring to a fast boil, then add the flour all at once. Beat quickly with a wooden spoon to bring the mixture to a smooth paste, then leave for 5 minutes.
2. Beat the egg mixture into the paste a little at a time until smooth and thick.
3. Fill a saucepan or deep-fryer one-third full with the oil, or to the manufacturer's recommended level. Heat to 190°C (375°F).
Working in batches if necessary, spoon the mixture into the piping bag. Pipe horseshoe shapes onto the oiled spatula, cutting the flow of dough at 15 cm intervals with a knife or scissors.
4. Slide them into the oil and fry for about 4 minutes until a rich gold, drain on kitchen paper and dust with sugar, heaping it on top as well in true Spanish style.
5. To make the chocolate a la taza, put the chocolate, sugar and 800 ml cold water in a saucepan with the cinnamon stick and slowly melt the chocolate.
6. Put the rice flour in small bowl, add 4 tablespoons cold water and mix until smooth. Blend it into the chocolate, mix well and bring just to the boil. If too thick, add a little water and reheat.
7. Serve hot with the churros.
serving amount
makes about 12: serves 4
Cinnamon Toast With Honey recipe
information
Torrijas Con Canela Y Miel A more delicious version of English eggy bread or American French toast, torrija is one of Spain's best-loved treats. It is a sweet bread fritter that is eaten for dessert or in confiserias (cake shops) as a snack with a cafe cortado (coffee with a 'cut' of milk). Easter is the big time for torrijas, but you find them all year round. In Spain, you would use the everyday pan de pueblo - a long loaf with a crisp crust. At home, use a baguette.
ingredients
150 ml milk
1 vanilla pod, split lengthways
freshly grated zest of 1 unwaxed lemon
3 eggs, beaten
1 long baguette-style loaf, cut into 8 slices
60 ml moscatel wine
olive oil, for frying
To serve
90 ml clear honey
ground cinnamon, for dusting
5 sugar cubes, coarsely crushed
method
1. Put the milk in a saucepan with the vanilla pod and lemon zest and heat to just below boiling point. Remove the pan from the heat and let cool. When cool, beat in the eggs.
2. Strain the mixture into a flat dish large enough to take 2 slices of bread at a time. Put the slices of bread on a tray and sprinkle with the wine, just to moisten slightly.
3. Dip 2 slices of bread into the egg mixture and let soak for a few minutes. Heat the oil in a frying pan over medium heat, add the soaked bread and fry until golden brown on both sides, about 4 minutes. Drain on kitchen paper. Repeat until all are done.
4. Transfer to a large serving dish and spoon over the honey, sprinkle with cinnamon and sugar and either let soak for a few hours or eat while hot.
5. If eating them cold, add the sugar just before serving.
Clams in Tomato and Garlic Sauce recipe
information
Clams in Tomato and Garlic Sauce (Almejas a la Marinera)
ingredients
3 Tbs Olive oil
1 Large onion, chopped
2 Garlic cloves, crushed
40 g (1 1/2 oz) 3/4 cup Fresh white breadcrumbs
700 g (1 1/2 lb) Tomatoes, blanched, peeled, seeded and chopped
2 Hard-boiled egg yolks, strained
Salt and pepper to taste
48 Small clams, scrubbed
450 ml (15 fl oz) 2 cups Dry white wine
2 Tbs Chopped parsley
2 Hard-boiled egg whites, finely chopped
2 Lemons, cut into wedges
method
1. Heat the oil in a frying-pan. Add the onion and garlic and fry until they are soft.
2. Add the breadcrumbs, tomatoes, egg yolks and seasoning and cook, stirring constantly, until the mixture forms a thick puree.
3. Remove from the heat and set aside.
4. Put the clams into a large, heavy-based saucepan and pour over the wine. Bring to the boil, then reduce the heat to low. Cover the pan and steam the clams for 6 to 8 minutes, or until the shells open (discard any clams that do not open).
5. Transfer the clams to a large, warmed serving bowl. Strain the liquid from the pan and add to the tomato puree. Pour the sauce over the clams. Garnish with the parsley and egg whites and serve at once, accompanied by the lemon wedges.
serving amount
serves 4
Conger Eel Soup (Caldo De Congrio) recipe
information
Spain has an abundance of seafood and many interesting dishes with a fish base. This particular soup is rich and filling and almost makes a meal in itself. Any firm, white-fleshed fish may be substituted for the eel, although the latter is the traditional main ingredient.
ingredients
1 1/2 Tbs Olive oil
3 Medium onions, sliced
1 Garlic clove, crushed
700 g (1 1/2 lb) Tomatoes, blanched, peeled, seeded and chopped
1 Tbs Tomato puree (paste)
1/2 tsp Dried oregano
1 Bay leaf
Salt and pepper to taste
1/2 kg (1 lb) Potatoes, cut into 1 cm (1/2 in) wide strips
900 ml (1 1/2 pints) 3 3/4 cups Fish stock
1 x 3 kg (6 1b) Conger eel, cleaned and cut into 5 cm (2 in) steaks
1 tsp Ground coriander
2 Tbs Finely chopped parsley
method
1. Heat the oil in a large saucepan. Add the onions and garlic and fry until they are soft.
2. Add the tomatoes, tomato puree (paste), oregano, bay leaf and seasoning and cook for 5 minutes, stirring constantly.
3. Add the potatoes and fish stock and bring to the boil. Reduce the heat to low, cover and simmer the soup for 20 minutes.
4. Stir in the eel steaks and coriander. Recover and simmer for a further 12 minutes, or until the eel flesh flakes easily, and the potatoes are cooked and tender.
5. Remove and discard the bay leaf.
6. Transfer the soup to a warmed tureen, sprinkle over the parsley and serve at once.
serving amount
8 servings
Corn Fritters (Torrijas De Maiz Tierno) recipe
ingredients
225 g (8 oz) 1 1/3 cups Sweetcorn kernels
50 g (2 oz) 1/2 cup Flour
2 Tbs Sugar
Salt and pepper to taste
2 Eggs, lightly beaten
2 Tbs Grated Parmesan cheese
Sufficient vegetable oil for deep-frying
method
1. Combine the sweetcorn, Hour, sugar, seasoning, eggs and cheese until they are thoroughly blended. Set aside.
2. Fill a large deep-frying pan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
3. Carefully lower a few tablespoons of the sweetcorn mixture into the oil and fry for 3 to 4 minutes, or until the fritters are golden brown. Using a slotted spoon, transfer the fritters to kitchen towels to drain. Keep hot while you cook the remaining mixture in the same way.
4. Transfer the fritters to a warmed serving dish and serve at once.
serving amount
serves 4
Courgettes [Zucchini], Sweetcorn and Tomatoes (Colache) recipe
ingredients
40 g (1 1/2 oz) 3 Tbs Butter or lard
4 Courgettes (zucchini), sliced crosswise
1 Onion, chopped
1 Garlic, crushed
1 Green pepper, pith and seeds removed and chopped
2 Medium tomatoes, blanched, peeled and chopped
1 Small dried hot red chilli, chopped
125 ml (4 fl oz) 1/2 cup Water
175 g (6 oz) 1 cup Sweetcorn kernels
Salt and pepper to taste
method
1. Melt the butter or lard in a saucepan. Add the courgette (zucchini) slices and fry until they are evenly browned. Add the onion, garlic and pepper and fry until they are soft. Stir in the tomatoes, chilli and water and bring to the boil, stirring occasionally. Reduce the heat to low and simmer for 10 minutes.
2. Stir in the sweetcorn and seasoning and simmer for a further 5 to 10 minutes, or until the courgettes (zucchini) are cooked and tender.
3. Transfer the mixture to a warmed serving dish and serve at once.
serving amount
serves 4 - 6
Cream Of Asparagus Soup (Crema De Esparragos) recipe
ingredients
750 g asparagus
3 tablespoons olive oil
1 tablespoon butter
2 leeks, well washed and thinly sliced
1 onion, finely chopped
1 litre chicken stock
freshly grated nutmeg
150 ml double cream
fine sea salt and freshly ground white pepper
method
1. Cut the tips off 8 asparagus spears and reserve. Chop the remainder into 2 cm pieces.
2. Heat the oil and butter in a saucepan, add the leeks and onion, cover and saute over gentle heat for 10 minutes. Add the chopped asparagus, stock, grated nutmeg, season well with salt and pepper and simmer for 10 minutes.
3. Transfer to a blender, puree until smooth, then, using the back of a ladle, push through a sieve set over a bowl. Alternatively, use a mouli. Add two-thirds of the cream to the bowl and stir well. Return the soup to the saucepan and heat gently when ready to serve (do not let boil).
4. Cook the reserved asparagus tips in boiling water until just tender. Ladle the soup into bowls, spoon the remaining cream on top, add the asparagus tips and some more nutmeg, then serve.
serving amount
serves 4
Duck With Olives (Pato Con Aceitunas) recipe
ingredients
4 duck breasts, the fat scored into diamonds
4 sprigs of thyme
2 tablespoons manzanilla sherry
3 tablespoons olive oil
10 shallots, separated into lobes
2 medium onions, finely chopped
3 garlic cloves, crushed
4 tablespoons dry white wine
20 black and 20 green olives, flesh sliced off the stones in 4 long pieces
sea salt and freshly ground black pepper
method
1. Put the duck in a shallow dish, sprinkle with the thyme, sherry, salt and pepper and let marinate for about 30 minutes.
2. Pat the duck dry with kitchen paper and heat a frying pan on a high heat until smoking. Add the duck skin side down and fry without oil on one side only for 5 minutes until deep golden brown. Remove the duck to a plate. Drain off the duck fat and keep to cook potatoes on another occasion. Wipe the pan, heat 1 tablespoon of the oil, add the shallots and fry until pale golden.
3. Transfer to the plate with the duck.
4. Heat the remaining oil, add the onions and garlic and fry gently for 5 minutes until softened but not coloured. Increase the heat, add the wine and bring to the boil. Transfer to a shallow ovenproof casserole, add the shallots and duck breasts, skin side up, and the marinade.
5. Cook in a preheated oven at 220°C (425°F) Gas 7 for 5 - 8 minutes. If you prefer the duck to be more well done, cook for 3-5 minutes longer.
6. Add the olives and cook for a further 5 minutes. Slice the duck breasts lengthways, then serve with the olive and onion mixture.
serving amount
serves 4
Eel Stew (Estofado De Anguila) recipe
ingredients
3 Tbs Olive oil
50 g (2 oz) 1/2 cup Chopped blanched almonds
1 Large red pepper, pith and seeds removed and chopped
1 Large onion, sliced
3 Garlic cloves, crushed
1/4 tsp Black pepper
1/4 tsp Dried thyme
1 tsp Paprika
1/2 tsp Cayenne pepper
1 kg (2 lb) Eels, skinned and cut into serving pieces
900 ml (1 1/2 pints) 3 3/4 cups Fish stock
1 tsp Cornflour (cornstarch), blended with 1 Tbs water
method
1. Heat the oil in a large, heavy-based saucepan. Add the almonds, pepper, onion and garlic and fry until the almonds are golden brown and the onion is soft. Add the pepper, thyme, paprika and cayenne and cook for 2 minutes, stirring constantly. Add the eel pieces and cook, turning them frequently, for 5 minutes. Pour over the fish stock and bring to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 30 minutes.
2. Stir in the cornflour (cornstarch) mixture and simmer for 2 to 3 minutes, stirring constantly, until the sauce thickens and is smooth.
3. Remove the pan from the heat and serve at once.
serving amount
6 servings
Eggplant with Almonds and Cheese recipe
ingredients
2 kg sliced eggplant
100 g sliced onion
stock
100 g of ground almonds
450 g sliced Munster cheese
50 g grated Parmesan cheese
pinch of nutmeg
50 ml melted butter
method
1. Simmer 2 kg sliced eggplant and 100 g sliced onion in stock for 5 minutes.
2. Drain in a colander, retaining some of the cooking liquid, and arrange the vegetables in a buttered and seasoned shallow dish.
Blend 100 g of ground almonds with the cooking liquid and pour over the eggplant.
3. Cover with 450 g sliced Munster cheese, sprinkle with 50 g grated Parmesan cheese, a pinch of nutmeg and 50 ml melted butter and gratinate in the oven until golden brown.
Eggs Baked with Sausages, Onions and Pepper recipe
ingredients
50 ml (2 fl oz) 1/4 cup Olive oil
1 Large onion, chopped
1 Garlic clove, crushed
1 Red pepper, pith and seeds removed and chopped
2 Potatoes, cooked and sliced
425 g (14 oz) Canned peeled tomatoes
1 Tbs Tomato puree (paste)
125 g (4 oz) 2/3 cup Green peas, weighed after shelling
125 g (4 oz) 2/3 cup Green beans, chopped
8 Eggs
125 g (4 oz) Chorizo sausage, cut into 8 slices
125 g (4 oz) Serrano ham, cut into strips
225 g (8 oz) Canned asparagus tips, drained
method
1. Heat 3 tablespoons of the oil in a large frying-pan. Add the onion, garlic and pepper and fry until they are soft. Add the potatoes and fry until they are lightly and evenly browned. Stir in the tomatoes and can juice, tomato puree (paste), peas and beans and bring to the boil. Simmer for 5 minutes.
2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
3. Spread the tomato mixture over the bottom of a large, shallow baking dish. Make eight hollows in the mixture and carefully break one egg into each one. Garnish around the eggs with the chorizo slices, ham strips and asparagus tips. Pour over the remaining oil. Put the dish into the oven and bake for 20 to 25 minutes, or until the eggs have set and are cooked.
serving amount
4 - 8 servings
El Cocido recipe
information
This meal-in-a-pot forms the classic family feast beloved of all Spaniards, rich or poor, in every region. It is known by different names in each area, but is essentially the same dish. It comes in two parts; first you eat the broth with the noodles, then the meat and sausages, with the vegetables and chickpeas. Set the table with large soup bowls at each place.
ingredients
250 g dried chickpeas
2 teaspoons salt, plus extra for the cabbage
750 g beef brisket, rolled
500 g piece of belly pork, without skin and bones
500 g piece of smoked back bacon or shoulder
2 whole chicken legs
2 fresh bay leaves
2 small onions
6 small carrots
a bunch of small turnips
a bunch of flat leaf parsley, tied together
2 sweet chorizos (chorizo dulce)
2 morcilla, Spanish salchicha or Italian fresh pork sausages (optional)
500 g new potatoes
1 small Savoy cabbage
2 tablespoons extra virgin olive oil
2 garlic cloves, bashed until bruised and split
100 g fideos or fine vermicelli noodles
pickled mild green chillies, to serve
a large piece of muslin
method
1. The day before you want to serve the cocido, put the chickpeas in a bowl, cover well with cold water, mix in 2 teaspoons salt and leave overnight.
2. Also the day before, put the beef, belly pork, bacon, chicken legs and bay leaves in a large saucepan or stockpot. Add cold water to cover by 3 cm. Bring slowly to the boil and simmer gently for 45 minutes. Remove the chicken legs (put in a bowl, cool, cover and chill). Continue cooking the other meats for 30 minutes. Transfer to a bowl, let cool, then chill. The next day, skim the fat off the meat.
3. Drain the chickpeas and put in a saucepan with cold water to cover by 2 cm, bring to a rapid boil and, when the froth rises, add a cup of cold water and skim. Repeat once more, then simmer for 15 minutes. Drain the chickpeas through a colander lined with muslin. Put one of the onions on top, then tie up the muslin into a bag.
4. Put the bag of chickpeas in a large stockpot, then add the cooked beef, pork and bacon, the other onion, carrots, turnips, parsley and stock. Slowly bring to a very gentle simmer, then continue simmering for 30 minutes.
5. Meanwhile, bring a second saucepan of water to the boil, add the chorizos and morcilla or pork sausages and blanch for 5 minutes over low heat. Drain and add to the meats. Add the potatoes to the meats and cook everything on a very low heat for a further 30 - 45 minutes. Add the chicken for the last 20 minutes. Check to make sure everything is tender.
6. Cut the cabbage into 2.5 cm pieces, cook in a saucepan of boiling salted water for
5 minutes, then drain. Heat the oil in a frying pan and fry the garlic until just golden, then
remove the garlic, add the cabbage and fry for 2 minutes.
7. Remove 1.2 litres of stock from the meats, transfer to a saucepan, add the fideos, bring to the boil, cook for 5 minutes, then pour into a tureen to serve.
8. Cut up the meats and sausages and put them on a serving platter. Take the meat off the chicken and add to the platter. Add the turnips and carrots. Put the chickpeas on a second plate and add the cabbage. Put everything on the table and let everyone help themselves
serving amount
serves 6 - 8
Fig Fritters (Bunuelos De Higos) recipe
ingredients
140 g plain flour, plus a little for dusting
1 whole egg and 2 egg whites
200 ml white wine
finely grated zest of 1 unwaxed lemon
3 tablespoons caster sugar, plus extra for dusting
8 figs with stalks sunflower oil, for deep-frying
an electric deep-fryer (optional)
method
1. Put the flour in a bowl, make a hollow in the centre and break in the whole egg. Add a little of the wine and gradually whisk in the flour from the edges so it doesn't go in all at once. Mix in the rest of the wine and lemon zest, cover with clingfilm and set aside for 1 hour.
2. Put the egg whites in a bowl and whisk until soft peaks form. Add the sugar a spoonful at a time, whisking to make a shiny meringue.
3. If the batter has thickened beyond thick cream stage, stir in a drop of water to loosen it a little. Fold in the meringue.
Fill a saucepan or deep-fryer one-third full with the oil, or to the manufacturer's recommended level. Heat the oil to 190°C (375°F).
4. Dust the figs with a little flour and dip them into the batter. Add the figs to the hot oil, in batches if necessary. When the batter turns crisp and golden, remove with a slotted spoon and drain on kitchen paper. Dust with caster sugar and serve while hot.
serving amount
serves 4 - 8
Fish with Orange Sauce recipe
information
The mero is a Mediterranean fish and is very popular in Spain. Halibut or grouper may be substituted if it is unavailable.
ingredients
Mero is a Mediterranean fish and not always available outside that part of the world, but this delightful fish with orange sauce can be made with halibut or even cod or whiting if mero is not available.
6 Mero steaks
50 g (2 oz) 4 Tbs Butter
2 Tbs Flour
250 ml (8 fl oz) 1 cup Chicken stock
150 ml (5 fl oz) 5/8 cup Orange juice
Salt and pepper to taste
1 Orange, thinly sliced
method
1. Preheat the grill (broiler) to high.
2. Arrange the fish steaks in the lined grill (broiler) pan. Cut half the butter into small pieces and dot over and around the fish. Place the pan under the grill (broiler) and grill (broil) for 3 to 5 minutes on each side. Using tongs, transfer the fish steaks to a large, warmed serving dish. Keep hot while you prepare the sauce.
3. Melt the remaining butter in a small saucepan. Remove from the heat and stir in the flour to form a smooth paste. Gradually stir in the stock, orange juice and seasoning and return the pan to low heat. Bring to the boil, stirring constantly. Cook for 2 to 3 minutes, stirring constantly, or until the sauce is thick and smooth.
4. Pour the sauce over the fish and garnish with the orange slices. Serve at once.
serving amount
serves 6
French Beans with Almonds (Spanish) recipe
ingredients
1 kg French beans
75 g flaked almonds
50 g olive oil
50 ml lemon juice
salt and paprika
method
1. Top and tail the beans and pull off any hard strings around the edges; wash in cold water and drain.
2. Place into boiling salted water, bring back to the boil, skim and boil uncovered fairly rapidly for 4 minutes, keeping the beans crisp and green.
3. Golden fry 75 g flaked almonds in 50 g olive oil, toss in the cooked French beans, sprinkle with 50 ml lemon juice and season with salt and paprika.
serving amount
serves 10
French Beans with Cured Ham (Judfas Verdes Barcena) recipe
ingredients
1 kg French beans
100 g chopped onion
2 chopped cloves of garlic
75 g olive oil
100 g strips of cured ham
method
1. Top and tail the beans and pull off any hard strings around the edges; wash in cold water and drain.
2. Place into boiling salted water, bring back to the boil, skim and boil uncovered fairly rapidly for 4 minutes, keeping the beans crisp and green.
3. Sauté 100 g chopped onion and 2 chopped cloves of garlic in 75 g olive oil until lightly browned; add 100 g strips of cured ham, toss in the beans, cover with a lid and cook for a further 2 minutes.
serving amount
serves 10
Fresh Fried Trout recipe
ingredients
3 tablespoons olive oil
150 g cubed Spanish panceta, bacon lardons or ham
2 trout, cleaned
2 tablespoons plain flour, seasoned with salt and pepper
1 garlic clove, cut into slivers
2 tablespoons chopped fresh flat leaf parsley
sea salt and freshly ground black pepper
1 lemon, cut into wedges, to serve
method
1. Heat 1 tablespoon of the oil in a frying pan, add the panceta and fry until just golden. Remove to a plate.
2. Dust the fish with the seasoned flour. Open the bellies, season with salt and pepper and put in the garlic slivers.
3. Heat the remaining oil in the frying pan, add the trout and fry over medium heat for 3 minutes on each side. Increase the heat and cook for a further 2 minutes on each side. Transfer to hot plates, then return the panceta to the pan to warm through.
4. Spoon the panceta on top of the trout and sprinkle with parsley and pepper. Serve hot with lemon wedges, or leave until cold.
Note Panceta is Spanish streaky bacon, like Italian pancetta. Panceta ahumada is smoked streaky bacon. Both are available cut from slabs in Spanish shops.
serving amount
serves 2
Fresh Orange Juice With Strawberries recipe
information
Zumo De Naranja Con Fresas
ingredients
4 Valencia or other sweet juicy oranges
400 - 500 g strawberries, cut in half if large
200 g wild strawberries (frais de bois), if available
6 white sugar cubes, coarsely crushed
method
1. Squeeze the oranges and use some of the flesh that falls away as you juice, so it's nice and bitty.
2. Soak the strawberries in the orange juice in a serving bowl with a little of the sugar sprinkled over.
3. Serve with the remaining sugar in a separate bowl.
