Fried Cheese (Queso Frito) recipe
information
Queso frito is a snack to be eaten hot, straight from the pan. It is made from Manchego, a sheep's cheese from La Mancha, which is either semi-cured, ripe or aged with a basket-weave-patterned rind in shades from the palest ochre to deep dark brown and black. Queso frito is one of the most popular tapas, perfect with manzanilla or fino sherry, or with Valdepenas, a red wine from La Mancha. Sometimes, it is served with membrillo, Spanish quince paste.
ingredients
275 - 300 g semi-cured Manchego cheese, 3 months old
2 tablespoons plain flour
1 egg, beaten
150 g lightly dried fine fresh white breadcrumbs
150 ml olive oil
a pinch of smoked sweet paprika (smoked pimenton dulce), to serve
To serve (optional)
membrillo (quince paste)
mixed olives
method
1. Cut all the rind off the Manchego and cut the cheese into 1 cm wedges.
2. Put the flour on a small plate and, working in batches of 6, dip each wedge in the flour, then in the beaten egg, then in the breadcrumbs.
3. Heat half the oil in a non-stick frying pan over medium heat, then fry the wedges in batches until golden - about 45 seconds each side. Drain on kitchen paper.
4. Wipe out the pan (to get rid of burnt breadcrumbs) and fry the remaining batches in the same way.
5. Sprinkle with a pinch of paprika and serve with membrillo or olives, if using.
Note Membrillo is a thick paste made from quinces, a golden fruit related to the apple and pear, available in autumn. Quinces are cooked into puddings, jellies or jams, and into this sweetly smoky paste. Membrillo is also served with a good Manchego cheese instead of pudding.
serving amount
serves 6
Fried Choux Pastries (Churros) recipe
ingredients
Churros, small snacks made from deep-fried choux pastry.
Sufficient vegetable oil for deep frying
Icing (confectioners') sugar, sifted
for the choux pastry
150 ml (5 fl oz) 5/8 cup Water
40 g (1 1/2 oz) 3 Tbs Butter, cut into small pieces
1/2 tsp Salt
Pinch of grated nutmeg
150 g (5 oz) 1 1/4 cups Flour
3 Medium eggs
method
1. First make the pastry. Bring the water to the boil over moderate heat. Add the butter, salt and nutmeg. When the butter has melted, remove the pan from the heat and beat in the flour. Continue beating until the mixture pulls away from the sides of the pan.
2. One by one, beat the eggs into the mixture, beating each one into the dough until it is well blended before adding the next. When the eggs have all been completely absorbed, the mixture should be thick and somewhat glossy. Set aside to cool. Spoon the dough into a piping bag with a 1 cm (1/2 in) plain nozzle.
3. Fill a large saucepan one-third full with oil and heat until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds.
4. Holding the piping bag in your left hand, squeeze out 20 cm (8 in) lengths of the dough into the hot oil, cutting the lengths with scissors. Do not cook more than two or three lengths at a time. Deep-fry the pastries for about 8 minutes, or until they are crisp and golden brown. Using a slotted spoon, carefully remove the churros from the oil and drain on kitchen towels.
5. Sprinkle with icing (confectioners') sugar and serve hot. Or set aside to cool, sprinkle with icing (confectioners') sugar and serve cold.
serving amount
serves 4
Fruit Soaked in Kirsch (Naranjas al Kirsch) recipe
ingredients
Naranjas al Kirsch is a Spanish dessert of fresh mixed fruit soaked in kirsch.
6 Medium oranges, peeled, pith removed and thinly sliced
125 g (4 oz) Black cherries, stoned (pitted) and halved
225 g (8 oz) Raspberries
2 Tbs Castor (superfine) sugar
1/2 tsp Ground allspice
50 g (2 oz) 1/2 cup Flaked almonds
125 ml (4 fl oz) 1/2 cup Kirsch
method
1. Put the fruit, in alternating layers, in a medium shallow serving dish, sprinkling a little of the sugar, allspice and flaked almonds over each layer.
2. Pour over the kirsch. Cover the dish with aluminium foil and place it in the refrigerator. Marinate the fruit for 2 hours, basting occasionally with the kirsch.
3. Remove the dish from the refrigerator. Remove and discard the foil. Baste once with the kirsch and serve at once.
serving amount
serves 4
Garlic Prawns (Gambas Al Ajillo) recipe
ingredients
48 small uncooked prawns, about 600 g, shelled and deveined, with tail shell left on
4 tablespoons extra virgin olive oil
8 garlic cloves, peeled and bruised
6 small dried chillies
8 small fresh bay leaves
freshly squeezed juice of 1/2 lemon
sea salt
Alioli
5 garlic cloves, finely chopped
a large pinch of salt
100 ml extra virgin olive oil
2 teaspoons lemon juice, plus extra to taste
100 ml sunflower oil
fine sea salt and freshly ground white pepper
4 individual cazuelas (terracotta ramekins), 10 - 12 cm diameter, preheated in a hot oven
method
1. To make the alioli, pound the garlic and a large pinch of salt to a smooth, thick, creamy consistency with a mortar and pestle. Slowly drip in the olive oil, mixing with the pestle. Switch to a whisk and mix in the lemon juice, pepper and, little by little, half the sunflower oil. Add 1-2 teaspoons cold water and whisk well while adding the remaining 50 ml oil. The mixture will be very thick. Set aside for at least 30 minutes for the garlic to mellow, then add salt, pepper and extra lemon juice to taste.
2. To prepare the prawns, put on a plate and sprinkle lightly with salt. Heat the oil in a frying pan, add the garlic and fry until brown. Add the chillies, bay leaves and prawns all at once and fry without turning until the prawns are crusted and curled on one side, then turn them over and crust the other side, about 3 1/2 minutes in total.
Transfer to the preheated cazuelas, sprinkle with lemon juice and top with a spoonful of alioli.
3. Serve immediately while still bubbling hot.
Alioli, sometimes spelt 'allioli', is used with all sorts of dishes. Often an egg yolk is mixed in after the garlic is creamy, making it a little closer to the French aioli. It's pungent yet delicious. When first made, it is quite strong, but after about 30 minutes the flavour really mellows. For an even milder taste, blanch the garlic cloves until just soft, then pop them out of their skins and pound to a cream.
Garlic Soup with Eggs (Sopa De Ajo Con Huevos) recipe
information
This is a Spanish classic, found throughout the country and with almost as many versions as there are regions. At its simplest, it is bread and garlic fried in oil with water added. This version adds tomatoes and beaten eggs, and is one of the most popular variations on the theme.
ingredients
50 ml (2 fl oz) 1/4 cup Olive oil
4 Garlic cloves, chopped
4 slices French or Italian bread, crusts removed and cubed or chopped
1 tsp Paprika
Salt and pepper to taste
1 1/4 litres (2 pints) 5 cups Water
3 Tomatoes, blanched, peeled and chopped
2 Eggs, lightly beaten
method
1. Heat the oil in a large saucepan. Add the garlic and fry for 2 minutes, stirring constantly.
2. Add the bread pieces and fry until they are lightly and evenly browned.
3. Stir in the paprika and seasoning, then pour over the water and tomatoes.
4. Bring to the boil, reduce the heat to low and cover the pan. Simmer for 15 to 20 minutes, or until the bread is very soft, and beginning to break up.
5. Carefully pour in the beaten eggs, in a steady stream, and simmer gently for about 1 minute, taking care not to let the soup come to the boil or the eggs will curdle.
6. Serve at once.
Garlic Soup With Poached Egg recipe
information
Spaniards use garlic liberally in their cooking; it is prized for its fine flavour, of course, but also seen as good for the digestion and a cure for all ills. Traditional garlic soup is made with just bread, oil, garlic and water - healthy, simple food still loved all over Spain
ingredients
4 slices of bread from a long loaf
6 garlic cloves, lightly crushed but left whole
6 tablespoons olive oil
1 teaspoon sweet paprika (pimenton dulce), plus extra for sprinkling
1 teaspoon hot paprika (pimenton picante)
1/2 teaspoon ground cumin
1.25 litres clear chicken stock or half stock, half water
4 - 8 very fresh eggs
sea salt
4 individual ovenproof soup plates or bowls a baking sheet
method
1. Rub the slices of bread with a garlic clove, brush with half the oil, then toast under a preheated moderate grill until golden.
2. Put into the ovenproof soup plates and set them on the baking sheet.
3. Heat the rest of the oil in a shallow saucepan, add the garlic and fry until golden. Stir in both kinds of paprika and the cumin, then immediately add the stock and season with salt. Simmer for a few minutes, then pour over the bread.
4. Break 1-2 eggs into the liquid in each plate and transfer to a preheated oven at 200°C (400°F) Gas 6 until the egg white has set but the yolk is still runny. Alternatively, poach the eggs separately and put on top of the toast, as shown here.
5. Serve immediately, sprinkled with a little paprika.
Variations
� A version of this soup from Castile is made in a cazuela. The eggs are lightly beaten, then poured over the top. The cazuela is put under the grill and the eggs form a golden surface on the soup.
� In Madrid, they like to serve it with whole eggs broken in, then mixed to cook in the hot broth.
serving amount
serves 4
Green Beans in Tomato Sauce (Judias Verde s con Salsa de Tom recipe
ingredients
25 g (1 oz) 2 Tbs Butter
2 Garlic cloves, crushed
1 kg (2 lb) 5 1/3 cups Green or French beans, cut into 2 1/2 cm (1 in) lengths
700 g (1 1/2 lb) Canned peeled tomatoes, chopped
1 Tbs Finely chopped chives
Salt and pepper to taste
1 Bay leaf
1 Tbs Chopped pine nuts
1 Tbs Lemon juice
method
1. Melt the butter in a large saucepan. Add the garlic and fry for 2 minutes, stirring constantly. Add the beans and cook for 4 minutes, stirring occasionally.
2. Stir in the tomatoes and can juice, and all the remaining ingredients and bring to the boil, stirring constantly. Reduce the heat to low and simmer for 25 to 30 minutes or until the beans are very tender and the liquid has reduced a little.
3. Remove and discard the bay leaf. Transfer the mixture to a warmed serving dish and serve at once.
serving amount
serves 6
Green Beans With Dressing recipe
information
Judias Verdes A La Vinagreta
ingredients
1 pink banana shallot or 2 large shallots
2 tablespoons white wine vinegar
1 garlic clove
a pinch of sugar
4 tablespoons extra virgin olive oil
400 g thin green beans
1 hard-boiled egg, finely chopped
1 tablespoon chopped fresh flat leaf parsley
sea salt and freshly ground black pepper
method
1. Put the chopped shallot in a small bowl and pour over 1 tablespoon of the vinegar and 1 tablespoon water.
Crush the garlic to a paste with the sugar and a pinch of salt. Add pepper and the remaining vinegar and gradually whisk in the oil to make a dressing.
2. Cook the beans in a saucepan of boiling salted water for about 4 minutes until just cooked but still crisp. Drain, transfer to a serving dish, pour over the dressing and mix well. Rinse and drain the shallot.
3. Sprinkle the shallot, egg and parsley on top of the beans and serve warm or cold.
serving amount
serves 6 - 8
Green Tomato Sauce (Salsa De Tomatillo Verde) recipe
information
This unusual sauce is a popular accompaniment to tortilla dishes in Mexico, particularly tacos and enchiladas, but it could also be used as an accompaniment to roast or grilled {broiled) meat, particularly lamb. Canned green tomatoes are available from Mexican provision stores.
ingredients
2 Tbs Vegetable oil
1 Large onion, chopped
450 g (1 lb) Canned Mexican green tomatoes
2 Canned green chillis, drained and chopped
1 Tbs Finely chopped coriander leaves
250 ml (8 fl oz) 1 cup Chicken stock
method
1. Heat the oil in a small frying-pan. Add the onion and fry until it is soft. Remove from the heat.
2. Put the onion, tomatoes and can juice, chillis and coriander leaves into a blender and blend to a smooth puree. Pour into a saucepan and set over low heat. Gradually add the chicken stock, stirring constantly. Cook until the sauce comes to the boil. Reduce the heat to low and simmer the sauce for 5 minutes.
3. The sauce is now ready to be added to other ingredients, or to be served.
serving amount
about 725 ml (25 fl oz) 3 cups
Grilled Spring Onion Shoots With Romesco Sauce recipe
information
Calgots Con Salsa Romesco
ingredients
40 large spring onions or salad onions, with large bulbous white sections
2 tablespoons olive oil coarse sea salt
Salsa romesco
20 blanched almonds, toasted in a dry frying pan
4 garlic cloves, unpeeled and blanched in cold water until soft, then peeled and chopped
2 dried chillies such as romesco or nora, soaked in boiling water for 20 minutes, then deseeded and chopped, or 2 roasted red peppers from a jar
3 tomatoes, skinned, deseeded and chopped
2 teaspoons sweet paprika (pimenton dulce)
1/2 teaspoon chilli flakes
125 nil red wine vinegar
250 ml olive oil
sea salt and finely ground black pepper
method
1. To make the salsa romesco, grind the almonds very finely in a clean coffee grinder. Put the ground almonds, garlic, chillies, tomatoes, paprika, chilli flakes and vinegar in a blender or food processor, then puree until smooth. Add salt and pepper, then drizzle in the oil gradually, with the motor running. Transfer to a small bowl.
2. Preheat a ridged stove-top grill pan or barbecue. Toss the spring onions in olive oil and salt, then grill until blackened and charred on the outside. Remove from the pan, then wrap in newspaper for 25 minutes until softened further. Serve with the salsa romesco and finger bowls, napkins and the traditional bibs if you want.
Note Fatter, more bulbous spring onions are often sold in supermarkets as 'salad onions'. Middle Eastern shops also stock very large varieties. Failing that, buy the largest spring onions you can find and decrease the cooking time.
If you don't have a coffee grinder, use ground almonds instead, although the sauce will lack a certain toasty flavour.
Grilled Wild Asparagus recipe
information
Esparragos Trigueros A La Plancha - Asparagus served with salsa mayonesa (fresh mayo), sel marina (coarse sea salt) and choricitos fritos (sauteed sliced baby chorizos) is a simple dish. True wild asparagus grows on the edges of wheatfields in spring and is called triguerros after trigo, the Spanish word for 'wheat'. Sweet in flavour, it is a much paler green than our thin asparagus.
ingredients
750 g thin asparagus
3 tablespoons olive oil
a pinch of fine sea salt
freshly ground black pepper
Mayonesa
1 garlic clove, finely chopped
2 teaspoons freshly squeezed lemon juice
a pinch of salt
1 egg yolk
150 ml olive oil
To serve
coarse sea salt
2 baby chorizos (choricitos), sliced, then fried without oil in a dry frying pan
method
1. To make the mayonesa, put the garlic, half the lemon juice, a pinch of salt and a few drops of water in a mortar and pound to a paste. Add the egg yolk, grinding with the pestle in one direction.
2. Gradually mix in the oil in drops. After adding 100 ml, add a little more of the lemon juice and continue slowly mixing in the oil until a thick emulsion forms. Taste and adjust the flavour with more salt and the remaining lemon juice if needed.
3. Alternatively, use a blender or small food processor, but you will have to double the ingredients or the mixture won't cover the blades. Cover any leftovers with clingfilm, chill and keep for another use.
4. Trim the asparagus and peel away the papery triangular bits from the stalk. Put the oil, salt and pepper in a shallow dish, add the asparagus and turn to coat.
5. Heat a ridged stove-top grill pan until smoking. Add the asparagus, a batch at a time, turning the spears over when grill marks appear. They will take 1 1/2 - 2 1/2 minutes on each side.
6. Serve while still hot with the mayonesa, sea salt and chorizos in small bowls.
Hake Fillets in Tomato and Almond Sauce recipe
information
If hake is unavailable, cod fillets may be substituted in this Spanish dish.
ingredients
3 Tbs Olive oil
1 Small onion, chopped
2 Garlic cloves, crushed
50 g (2 oz) 1/2 cup Ground almonds
15 g (1/2 oz) 1/4 cup Fresh breadcrumbs
4 Tbs Chopped parsley
1/2 kg (1 lb) Tomatoes, blanched, peeled, seeded and chopped
1 kg (2 lb) Hake fillets
1 1/4 litres (2 pints) 5 cups Hot water
Juice of 1/2 lemon
1/2 tsp Salt
1 Bouquet garni
2 Tbs Flaked almonds
method
1. Heat the oil in a large frying-pan. Add the onion and garlic and fry until they are soft. Remove the pan from the heat and stir in the ground almonds, breadcrumbs, 3 tablespoons of parsley and the tomatoes. Return to the heat and cook for 5 minutes, or until the liquid has evaporated and the mixture is thick. Remove from the heat and set aside.
2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
3. Arrange the fish fillets, in one layer, in a large baking pan. Pour over the hot water and lemon juice and add the salt and bouquet garni. Cover with foil and place the tin in the oven. Poach for 8 to 12 minutes, or until the flesh flakes easily. Remove from the oven and transfer the fillets to a warmed serving dish. Keep hot while you prepare the sauce.
4. Strain and reserve 75 ml (3 fl oz) (3/8 cup) of the cooking liquid. Add it to the tomato and almond mixture in the frying-pan and stir well to blend. Set the pan over moderate heat and cook until the mixture is smooth, stirring constantly.
5. Pour the sauce over the fish and sprinkle over the flaked almonds and remaining parsley. Serve at once.
Hake In Garlic Sauce With Clams recipe
information
Merluza Al Pil Pil Con Almejas
ingredients
500 g clams 90 ml dry white wine
6 hake or cod steaks, cut 2 cm thick through the bone
150 ml olive oil
4 garlic cloves, thinly slivered
4 tablespoons chopped fresh flat leaf parsley
sea salt and freshly ground black pepper
a cazuela or heavy frying pan
method
1. Put the clams and wine in a saucepan over high heat. As they open, remove them to a bowl and cover with clingfilm. Discard any that fail to open. Strain the cooking juices through a muslin-lined sieve and set aside.
2. Put the fish on a plate and sprinkle with salt 10 minutes before cooking.
3. Put the oil and garlic in a cazuela or heavy frying pan and heat gently so the garlic turns golden slowly and doesn't burn. Remove the garlic with a slotted spoon and keep until ready to serve.
4. Pour about two-thirds of the oil into a jug and add the fish to the oil left in the pan. Cook over very low heat, moving the pan in a circular motion -keep taking it off the heat so it doesn't cook too quickly (the idea is to encourage the oozing of the juices instead of letting them fry and burn).
5. Add the remaining oil little by little as you move the pan, so an emulsion starts to form. When all the oil has been added, remove the fish to a plate and keep it warm. Put the pan back on the heat, add the reserved clam juices and stir to form a creamy sauce.
6. Return the fish to the pan, add the chopped parsley and continue to cook until the fish is done, about 5 minutes. Just before serving, add the clams and heat through. Serve sprinkled with the fried garlic.
Hake with Clams and Asparagus recipe
ingredients
16 Clams, scrubbed
4 Hake or cod steaks
50 g (2 oz) 1/2 cup Seasoned flour (flour with salt and pepper to taste)
50 ml (2 fl oz) 1/4 cup Olive oil
3 Garlic cloves, crushed
2 Tbs Chopped parsley
150 ml (5 fl oz) 5/8 cup Dry white wine
125 g (4 oz) 2/3 cup Frozen peas, thawed
8 Frozen asparagus tips, thawed and trimmed to uniform length
2 Hard-boiled eggs, halved lengthways
method
1. Half-fill a large saucepan with water and bring to the boil. Add the clams, cover and cook for 6 to 8 minutes, or until the shells open (discard any clams that do not open). Drain and reserve about 125 ml (4 fl oz) (1/2 cup) of the liquid. Set the clams aside, discard the shells and keep hot.
2. Coat the fish steaks in the seasoned flour, shaking off any excess. Heat the oil in a large, deep frying-pan. Add the garlic and fry for 1 minute, stirring constantly. Add the fish steaks and fry until they are evenly browned. Add the parsley, wine and reserved clam liquid and bring to the boil. Reduce the heat to low and cover the pan. Simmer for 10 minutes, or until the flesh flakes easily.
3. Stir in the peas, asparagus tips and reserved clams. Simmer for a further 3 minutes, or until they are heated through.
4. Transfer the mixture to a warmed serving dish, arranging the vegetables, clams and sauce decoratively over and around the fish. Garnish each fish steak with a hard-boiled egg half and serve at once.
serving amount
serves 4
Hake with Potatoes (Merluza a la Gallega) recipe
information
This classic dish is from Galicia, a province of Spain noted for the excellence of its fish. If hake is unobtainable, cod may be substituted.
ingredients
6 Potatoes
75 ml (3 fl oz) 3/8 cup Olive oil
1 Onion, chopped
2 Garlic cloves, crushed
1 1/4 litres (2 pints) 5 cups Fish stock
700 g (1 1/2 lb) Hake fillets, skinned and halved
1 Tbs Wine vinegar
1 tsp Cayenne pepper
method
1. Parboil the potatoes in salted water for 5 minutes. Drain and set aside until they are cool enough to handle. Cut them into thick rounds.
2. Heat the oil in a large, deep frying-pan. Add the onion and garlic and fry until they are soft. Add the potato rounds and fry gently until they are evenly browned. Pour over 300 ml (10 fl oz) (1 1/4 cups) of the fish stock and bring to the boil. Reduce the heat to low and simmer the mixture for 20 minutes.
3. Meanwhile, arrange the fish fillets in a shallow saucepan and pour over the remaining stock. Poach the fish over gentle heat for about 15 minutes, or until the flesh flakes easily. Drain and discard the stock.
4. Mix the vinegar and cayenne together and carefully stir into the potato mixture. Simmer for 1 minute. Remove from the heat and transfer the potato mixture to a shallow, warmed serving dish. Arrange the fish fillets on top and serve at once.
serving amount
6 servings
Horchata (Chilled Almond Drink) recipe
information
The Moorish original of horchata was made with pine nuts, seeds and chufas or tiger nuts (which aren't nuts, but a tuberous root) and used as a 'pick-me-up'. Almonds can also be used instead of tiger nuts, and the drink can be found freshly made in horchaterias and ice cream parlours, chilled and delicious on baking hot days. As early as the 16th century, snow was used to chill fruit drinks, so it was quite a labour-intensive luxury.
ingredients
2 cups blanched almonds, coarsely chopped
3 tablespoons caster sugar
freshly squeezed juice of 1 lemon
extra crushed ice, to serve
ground cinnamon, for dusting
method
1. Put the almonds, sugar and 250 ml water in a blender and grind as finely as possible. Pour into a jug or bowl and add 625 ml boiling water.
2. Set aside to infuse for several hours until completely cold. Strain through a fine-mesh nylon sieve into a jug or bowl, pressing the liquid through with the back of a ladle. Stir in the lemon juice and pour into a freezerproof container.
3. Freeze for about 1 hour until crystals start to form. Stir well and serve in tall glasses with extra crushed ice, if using, and a dusting of cinnamon.
Hot Sandwiches (Emparedados Calientes) recipe
ingredients
8 slices jamon serrano
12 thin slices of sweet chorizo, such as vela dulce from la Rioja
8 slices 3 day-old bread, crusts removed
2 tablespoons grated Manchego cheese
4 eggs, beaten
90 ml extra virgin olive oil
fine sea salt and freshly ground black pepper
To serve
olives pimientos de Padron (optional)
method
1. Divide the ham and chorizo between 4 slices of bread, grind over some pepper and sprinkle the grated cheese on top of the chorizo, keeping it to the centre of the slices. Put the remaining slices of bread on top and press down firmly.
Put the beaten eggs, salt and pepper in a flat dish large enough to take 2 sandwiches at a time and dip the sandwiches in the mixture.
2. Heat half the oil in a non-stick frying pan large enough to take 2 sandwiches at a time, then fry on both sides over medium heat until crisp and golden, 3 - 3 1/2 minutes each. Repeat with the remaining oil and remaining sandwiches. Cut into triangles, skewer on sticks and serve while hot with olives, and pimientos de Padron, if using.
Note Pimientos de Padron are tiny green peppers named after Padron in Galicia - you sometimes find them for sale in Spanish shops. Simply sauteed in olive oil, then sprinkled with salt, you eat them off the stalk, leaving the seeds behind. Be warned - about one in six will be as hot as a chilli! Just as you build up confidence, one comes along and blows your head off.
To make them, heat 2 tablespoons virgin olive oil in a large frying pan. Working in batches, add 200 g fresh green pimientos de Padron and fry, shaking the pan, until the skins develop white blisters and the green colour intensifies. Remove from the pan, pile onto a plate and sprinkle with salt.
Iced Lemon Crush (Granizado De Limon) recipe
ingredients
coarsely grated zest and freshly squeezed juice of 8 unwaxed lemons
200 g caster sugar
extra crushed ice (optional)
method
Put the zest and sugar in a saucepan with 250 ml cold water and bring to the boil for 5 minutes. Strain. Add 500 ml cold water and the lemon juice, pour into a freezerproof container and freeze for about 1 hour until ice crystals have formed around the edge. Break up with a fork and serve. Add extra crushed ice, if using.
Variation Coffee Ice or Granizado de Cafe
Put 200 g good-quality ground coffee in a heatproof bowl or cafetiere, add 1 litre boiling water, then stir in 300 g sugar and the peeled zest from 1 unwaxed lemon. Let cool completely.
Strain through a fine-meshed sieve or push the plunger of the cafetiere, pour into a freezerproof container and freeze and fork as above.
Kidneys in Sherry Sauce (Rinones al Jerez) recipe
ingredients
50 ml (2 fl oz) 1/4 cup Olive oil
16 Lambs' kidneys, cleaned, prepared and chopped into small pieces
Salt and pepper to taste
1 Small onion, finely chopped
2 Garlic cloves, crushed
1 Tbs Flour
125 ml (4 fl oz) 1/2 cup Chicken stock
125 ml (4 fl oz) 1/2 cup Dry sherry
method
1. Heat half the oil in a frying-pan. Add the kidneys and seasoning and fry until they are cooked through and tender.
2. Using a slotted spoon, transfer the pieces to a plate. Keep warm.
3. Add the onion and garlic to the pan and fry until they are soft. Remove from the heat and keep hot.
4. Heat the remaining oil in a small saucepan. Remove the pan from the heat and stir in the flour to form a smooth paste. Gradually add the stock, stirring constantly. Return the pan to the heat and bring to the boil, stirring constantly. Cook for 2 minutes, stirring constantly, or until the sauce is smooth and thick. Stir in the reserved onion and garlic, reduce the heat to low and simmer for 3 minutes. Remove the pan from the heat.
5. Return the frying-pan to the heat, add the sherry and bring to the boil. Add the kidneys and onion sauce and bring to the boil, stirring constantly. Reduce the heat to low and simmer for a further 5 minutes.
6. Transfer the mixture to a warmed serving dish and serve at once.
Lamb Chops with Ham and Chorizo in Tomato Sauce recipe
information
This dish is a speciality of the region of Navarre in the Pyrenees near the French border. Although the ham is traditional to the recipe, it can be omitted if you prefer.
ingredients
8 Lamb cutlets
Salt and pepper to taste
50 ml (2 fl oz) 1/4 cup Olive oil
1 Large onion, chopped
2 Garlic cloves, crushed
125 g (4 oz) Cooked ham, finely chopped
425 g (14 oz) Canned peeled tomatoes, chopped
175 g (6 oz) Chorizo sausage, thinly sliced
method
1. Rub the cutlets all over with salt and pepper to taste.
2. Heat the oil in a large frying-pan. Add the cutlets, a few at a time, and fry until they are evenly browned. Using a slotted spoon or tongs, transfer the cutlets to a baking dish large enough to take them in one layer.
3. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
4. Add the onion, garlic and ham to the oil remaining in the frying-pan and fry until the onions are soft. Pour over the tomatoes and can juice and bring to the boil, stirring occasionally. Stir in seasoning to taste. Pour the mixture over the lamb cutlets and put the baking dish into the oven. Bake for 20 minutes.
5. Remove from the oven and arrange the sausage slices over the mixture. Return the dish to the oven for a further 15 minutes, or until the cutlets are cooked through and tender.
6. Remove from the oven and serve at once.
Lamb Cutlets (Chulitas De Cordero) recipe
ingredients
3 garlic cloves, crushed
2 teaspoons sweet paprika (pimenton dulce)
4 sprigs of thyme (leaves picked off 2 of them)
3 tablespoons olive oil
12 lamb cutlets, trimmed
sea salt and freshly ground black pepper
Salsa salmoretta
1 large shallot, finely sliced
3 ripe medium tomatoes
2 garlic cloves, finely chopped
1 dried hot red chilli, such as guindilla, deseeded and finely chopped
1 tablespoon finely chopped fresh flat leaf parsley
90 ml olive oil
1 1/2 teaspoons red wine vinegar
sea salt and freshly ground black pepper
method
1. To marinate the cutlets, put the garlic, paprika, thyme sprigs and leaves, olive oil, salt and pepper in a flat dish and stir to mix. Add the cutlets, turn to coat and let marinate for 2 hours or overnight.
2. Heat a ridged stove-top grill pan until smoking, then add the cutlets and cook for 3 minutes on each side. Alternatively, cook on a preheated barbecue.
3. Meanwhile, to make the salsa salmoretta, put the shallot in a bowl and cover with cold water.
4. Cut a cross in the top of each tomato and put under a preheated hot grill for 5 minutes, turning twice, until the skins are wrinkled and the flesh is soft. Peel, deseed and finely chop the flesh, then put in a bowl.
5. Meanwhile, crush the garlic, chilli and parsley to a paste with a mortar and pestle. Work in two-thirds of the chopped tomatoes. Drain the shallot and crush half of it with the tomatoes. Still stirring with the pestle, gradually add the oil to emulsify.
6. Stir in the vinegar, the remaining tomatoes and shallot, salt and pepper.
7. Serve the salsa with the cutlets.
Lamb Stew with Sherry (Caldereta al Jerez) recipe
ingredients
Calderete al Jerez is a Spanish lamb stew cooked with sherry.
300 ml (10 fl oz) 1 1/4 cups Dry sherry
2 Garlic cloves, crushed
1 1/2 kg (3 lb) Boned lamb, cut into cubes
Salt and pepper to taste
1 tsp Ground cumin
50 ml (2 fl oz) 1/4 cup Vegetable oil
2 Medium onions, sliced
2 Tbs Flour
method
1. Combine the sherry and garlic in a mixing bowl. Add the lamb cubes and baste well. Cover and set aside to marinate at room temperature for 3 hours, basting occasionally. Remove the cubes from the marinade and pat dry with kitchen towels. Reserve the marinade.
2. Rub the cubes with salt and pepper to taste, then the cumin.
3. Heat the oil in a large saucepan. Add the lamb and fry until it is evenly browned.
4. Add the onions and fry until they are soft. Stir in the flour until it is well blended, then pour over the reserved marinade, stirring constantly.
5. Bring to the boil. (If the sauce is too thick, add a little water.) Reduce the heat to low, cover the pan and simmer the stew for 1 to 1 1/4 hours, or until the lamb is cooked through and tender. Remove from the heat and serve at once.
Leaf Spinach with Almonds and Raisins recipe
ingredients
225 g seedless raisins
grated zest of 2 oranges
50 ml orange juice
75 g slivered almonds
50 ml olive oil
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
25 ml lemon juice
method
1. Proceed as for Boiled Spinach and drain.
2. Soak 225 g seedless raisins in 50 ml orange juice. Golden fry 75 g slivered almonds in 50 ml olive oil, add 1/2 tsp grated nutmeg, 1/2 tsp ground cinnamon, the raisins and orange juice and the grated zest of 2 oranges.
3. Fork in the spinach, season, sprinkle with 25 ml lemon juice and serve.
Loin of Pork with White Wine Sauce recipe
ingredients
1 kg (2 lb) Boned loin of pork, rolled
3 Garlic cloves, crushed
Salt and pepper to taste
3 Tbs Olive oil
2 Onions, sliced
300 ml (10 fl oz) 1 1/4 cups Dry white wine
2 Bouquets garnis
1 Tbs Cornflour (cornstarch), blended with 3 Tbs water
method
1. Rub the pork all over with the garlic and salt and pepper to taste, and set aside for 30 minutes.
2. Heat the oil in a flameproof casserole or large saucepan. Add the pork and fry until it is evenly browned. Add the onions and fry until they are soft. Pour over the wine and add the bouquets garnis. Bring to the boil, reduce the heat to low and cover the casserole. Simmer for 2 1/4 hours, or until the pork is cooked through and tender.
3. Transfer the pork to a warmed serving dish and keep hot. Bring the pan liquid to the boil, stirring constantly. Add the cornflour (cornstarch) mixture and cook, stirring constantly, for 2 minutes, or until the sauce thickens and is smooth.
4. Pour a little of the sauce over the pork and transfer the rest to a warmed sauceboat. Serve at once, with the meat.
Mackerel Fillets Marinated in Lemon Juice (Ceviche) recipe
ingredients
This traditional Mexican dish is now popular all over Central and South America, with slight variations from country to country. Originally limes were used, but since they can be difficult to obtain, fresh lemon juice is suggested instead. If you prefer t
450 ml (15 fl oz) 2 cups Fresh lemon juice
1 Dried small hot red chilli, crumbled
2 Large onions, thinly sliced into rings
1/2 Garlic clove, chopped
Salt and pepper to taste
3 Large mackerels, filleted and cut into 2 1/2 cm (1 in) pieces
3 Large sweet potatoes, unpeeled
2 Crisp lettuces, separated into leaves and chilled
4 Fresh sweetcorn, outer husks and thread removed and cut crosswise into 5 cm (2 in) rounds
1 Fresh red chilli, split, seeded and cut into thin pieces
method
1. Combine the lemon juice, dried chilli, onion rings, garlic and seasoning in a large pitcher.
2. Arrange the fish pieces in a shallow porcelain dish and pour the lemon juice over them. (Add more lemon juice if the mixture does not completely cover the fish pieces.) Cover the dish and transfer it to the refrigerator. Leave for at least 3 hours, or until it is opaque and white.
3. About 30 minutes before serving time, bring 1 3/4 litres (3 pints) 7 1/2 cups of water to the boil in a large saucepan. Put the sweet potatoes into the pan and cover. Reduce the heat to moderate and cook for 30 to 35 minutes, or until they are cooked through and tender.
4. While the potatoes are cooking, arrange a bed of lettuce leaves on individual serving plates.
5. Remove the pan from the heat and drain the potatoes. Peel and cut each one into three slices. Keep hot while you cook the sweetcorn.
6. Pour 1 1/4 litres (2 pints) (5 cups) of water into a saucepan and bring to the boil. Drop the corn rounds into the pan and boil for 4 to 5 minutes or until they turn bright yellow. Remove from the heat and drain the corn.
7. Remove the marinated fish from the refrigerator and divide it equally between the plates. Garnish with the onion rings and strips of fresh chilli pepper. Arrange the sweet potato slices and corn rounds around the fish and serve at once.
Marinated Mackerel Steak (Caballa en Escabeche) recipe
ingredients
10 x 150 g mackerel steaks in olive oil
olive oil
75 g chopped onion
2 chopped cloves of garlic
75 g carrots
1 bayleaf
10 crushed peppercorns
chopped parsley and oregano
2 tsp chilli powder
225 ml dry sherry or wine vinegar
125 ml water
method
Shallow fry 10 x 150 g mackerel steaks in olive oil, then transfer to an earthenware dish. Sweat 75 g chopped onion and 2 chopped cloves of garlic in oil, add 75 g carrots, cut into small dice, 1 bayleaf, 10 crushed peppercorns, chopped parsley and oregano, 2 tsp chilli powder, 225 ml dry sherry or wine vinegar and 125 ml water.
Simmer for 5 minutes then pour over the fish, cover with clingfilm and marinate for 24 hours.
Meat and Vegetable Stew (Olla Podrida) recipe
information
This filling Spanish dish predates the Inquisition and was, in fact, originally Jewish. It was altered during the Inquisition by the Jewish community to include pork to convince the skeptical {and particularly their Inquisitors!) of their commitment to Christianity.
ingredients
1/2 kg (1 lb) 2 2/3 cups Dried chick-peas, soaked in cold water overnight and drained
2 Large onions, sliced
2 Garlic cloves, crushed
1 Bouquet garni
1 kg (1 lb) Boned shoulder butt or leg of pork, cubed
1/2 kg (1 lb) Bacon, cubed
225 g (8 oz) Stewing (chuck) beef, cubed
2 kg (4 lb) Small boiling chicken, cut into serving pieces
Salt and pepper to taste
2 Leeks, white part only, thinly sliced
2 Large carrots, thinly sliced
1 Cabbage, shredded
2 Large potatoes, cubed
4 Tomatoes, blanched, peeled and chopped
1 Chorizo sausage, sliced
2 Tbs Chopped parsley
method
1. Put the chick-peas in a large saucepan and pour over just enough cold water to cover. Set the pan over moderate heat and bring to the boil. Reduce the heat to low and simmer for 2 to 2 1/2 hours or until the chick-peas are very tender, skimming off any scum that rises to the surface with a slotted spoon.
2. Add the onions, garlic, bouquet garni, meat, chicken pieces and seasoning. Add more cold water so that the meats are almost covered. Bring back to the boil, skimming off any scum that rises to the surface. Reduce the heat to low and simmer for 2 hours, or until all the meats are cooked through and tender. Remove from the heat and transfer to a large bowl. Set aside in a cool place until a layer of fat forms on top. Skim off and discard the fat.
3. Return the mixture to the saucepan and stir in the vegetables and sausage. Return to moderate heat and cook for 30 minutes, or until the vegetables are cooked and tender.
4. Transfer the stew to a large serving bowl. Sprinkle over the parsley and serve at once.
Meat-Filled Pasties (Empanadas) recipe
ingredients
These tasty pasties are popular all over Latin-America although they originated in Mexico. Picadillo {page 337)***** can also be used as a filling if you would like a change. Although they are baked in this version, they are also often deep-fried.
425 g (14 oz) Frozen puff pastry, thawed
for the filling
25 g (1 oz) 2 Tbs Butter
1 Medium onion, finely chopped
2 Tomatoes, blanched, peeled, seeded and chopped
1/2 Small green pepper, pith and seeds removed and chopped
225 g (8 oz) Minced (ground) beef
50 g (2 oz) 1/3 cup Sultanas or seedless raisins
Salt and pepper to taste
1 Small dried hot red chilli, crumbled
1/2 tsp Ground cumin
method
1. To make the filling, melt the butter in a frying-pan. Add the onion, tomatoes and pepper and fry until they are soft. Stir in the meat and fry until it loses its pinkness. Stir in the remaining ingredients and bring to the boil. Reduce the heat to low and cook the mixture for 10 minutes, stirring occasionally. Remove from the heat and set aside.
2. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).
3. Roll out the dough on a lightly floured surface into a large square. Using a 13 cm (5 in) pastry cutter, cut the dough into eight circles.
4. Put about 1 tablespoon of the beef mixture on one side of each circle and fold over the dough to enclose it. Dampen the edges with water and crimp to seal.
5. Transfer the pasties to a well-greased baking sheet and put the sheet into the oven. Bake for 35 minutes, or until the pastry is cooked and golden brown.
6. Remove from the oven and serve at once.
Meatball Soup (Sopa De Albondigas) recipe
information
This spicy Mexican soup is traditionally served with hot tortillas. A clear consomme base may be substituted for the tomato one used here and 1/2 teaspoon of hot chilli powder may be substituted for the chilli pepper.
ingredients
25 g (1 oz) 2 Tbs Butter
1 Onion, chopped
2 Small dried hot red chillis, crumbled
1/2 tsp Dried oregano
1 kg (2 lb) Tomatoes, blanched, peeled and pureed
1 1.4 litres (2 pints) 5 cups Water
1 1/2 tsp Salt
for the meatballs
350 g (12 oz) Minced (ground) beef
4 Tbs Cooked rice
1 Small onion, grated
1 Small egg
1/4 tsp Ground cumin
1 tsp Finely chopped coriander leaves
Salt and pepper to taste
method
1. Melt the butter in a large saucepan. Add the onion and fry until it is soft.
2. Stir in the chillis and oregano and cook for 30 seconds. Stir in the tomatoes and water and add the salt. Bring to the boil and cook, uncovered, for 1 hour, or until the liquid has reduced by about half.
3. Meanwhile, combine all the meatball ingredients in a large bowl. Using your hands, roll the mixture into small, walnut-sized balls. Add the balls to the soup.
4. Reduce the heat to low, cover and simmer the soup for 40 minutes, or until the meatballs are cooked through.
5. Transfer the mixture to a warmed tureen and serve at once.
Mexican Bread Pudding recipe
ingredients
250 ml (8 fl oz) 1 cup Water
225 g (8 oz) 1 1/3 cups Dark brown sugar
1 1/2 tsp 1 1/2 tsp Ground cinnamon
50 g (2 oz) 4 Tbs Butter
10 slices Stale bread, crusts removed and cubed
50 g (2 oz) 1/3 cup Sultanas or seedless raisins
125 g (4 oz) 1 cup Walnuts, chopped
175 g (6 oz) 3/4 cup Cottage cheese
250 ml (8 fl oz) 1 cup Double (heavy) cream, stiffly beaten
method
1. Put the water, sugar and half the cinnamon into a saucepan and cook over moderate heat, stirring constantly until the sugar has dissolved. Cook the mixture without stirring for 5 minutes.
2. Meanwhile, melt the butter in a large frying-pan. Add the bread cubes and fry gently until they are evenly browned. Remove from the heat and stir into the syrup mixture. Stir in the raisins, walnuts and cheese and simmer gently until the ingredients are thoroughly blended.
3. Preheat the oven to fairly hot 190oC (Gas Mark 5, 375°F).
4. Turn the mixture into a well-greased ovenproof baking dish and sprinkle over the remaining cinnamon. Put the dish into the oven and bake for 15 to 20 minutes, or until the pudding has set and is golden brown. Remove from the heat and serve warm, with the cream.
Mexican Cheese Squares (Quesadillas) recipe
for the pastry
Quesadillas can be a multitude of things in Mexican cooking � there is a dish of deep-fried stuffed tortillas which can he so called hut it also refers to this delightful snack cake made from crisp pastry with a cheese and raisin filling.
350 g (12 oz) 3 cups Flour
1/4 tsp Salt
175 g (6 oz) 12 Tbs Butter, chilled
2 Small eggs, lightly beaten
3 - 4 Tbs Iced water
2 Tbs Milk
2 Tbs Sugar
for the filling
225 g (8 oz) 1 cup Cottage cheese, strained
1 Egg, beaten with 2 egg yolks
125 g (4 oz) 1/2 cup Castor (superfine) sugar
1/8 tsp Mixed spice or ground allspice
75 g (3 oz) 1/2 cup Currants
1 tsp Lemon juice
1/4 tsp Vanilla essence (extract)
method
1. Sift the flour and salt into a bowl. Add the butter and cut it into small pieces with a knife. With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the beaten eggs with 2 tablespoons of the iced water and mix into the flour mixture with the knife. Add more water if the dough is too dry. Knead the dough gently and form into a ball. Wrap in foil and chill in the refrigerator for 30 minutes.
2. Preheat the oven to fairly hot 200°C (Gas Mark 6, 400°F).
3. To make the filling, beat the ingredients together until they are well blended.
4. Remove the dough from the refrigerator and divide it in half. Roll out one-half of the dough on a lightly floured surface, to a rectangle large enough to line a 18 cm (7 in) by 28 cm ( 11 in) baking sheet. Lift the dough on a rolling pin and place over the sheet. Spoon over the filling, spreading it to within about 1/2 cm (1/4 in) of the edges. Using a pastry brush, moisten the edges of the dough with a little water.
5. Roll the remaining dough out to a rectangle large enough to cover the filling. Lift the dough on to the filling, pressing the edges together to seal. Cut a slit in the centre of the dough and trim the edges. Discard the trimmings. Using a pastry brush, brush the top of the dough with the milk and sprinkle over the sugar.
6. Put the baking sheet into the oven and bake the dough for 20 to 25 minutes, or until it is golden brown. Remove from the oven and set aside to cool completely. Using a sharp knife, cut the pastry into eight squares and serve.
Mexican Rice and Pork (Arroz Con Cerdo) recipe
ingredients
2 Tbs Vegetable oil
1 Medium onion, chopped
1/2 kg (1 lb) Minced (ground) pork
225 g (8 oz) Sausagemeat
2 Celery stalks, cut into 2 1/2 cm (1 in) pieces
1 Small green pepper, pith and seeds removed and cut into rings
75 g (3 oz) 1/2 cup Sultanas or seedless raisins
1 Garlic clove, crushed
1/2 tsp Ground cumin
1 Small dried hot red chilli, crumbled
Salt and pepper to taste
175 g (6 oz) 1 cup Long-grain rice, soaked in cold water for 30 minutes and drained
425 g (14 oz) Canned peeled tomatoes
125 ml (4 fl oz) 1/2 cup Water
2 Tbs Tomato puree (paste)
Juice of 1/2 lemon
3 Tbs Pine nuts
method
1. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
2. Heat the oil in a flameproof casserole. Add the onion and fry until it is soft. Stir in the pork and sausagemeat and fry until they lose their pinkness. Stir in the vegetables, sultanas or raisins, garlic, cumin, chilli, seasoning and rice and fry for 5 minutes, stirring constantly. Stir in the tomatoes and can juice, water and tomato puree (paste) and bring to the boil. Reduce the heat to low, cover the casserole and simmer for 10 minutes. Transfer the casserole to the oven and bake for 25 minutes.
3. Remove the casserole from the oven and sprinkle the lemon juice and pine nuts over the top. Return to the oven and bake, uncovered, for a further 10 minutes.
4. Remove from the oven and serve at once, straight from the casserole.
Migas With Jamon (Migas De Extremadura) recipe
information
Migas are a national treasure. They are an ancient and original peasant snack - simply bread sprinkled with salted water, then fried in lovely green olive oil. These are flavoured with jamon serrano, but plain ones are served in many ways -sometimes with grapes, or fried eggs, or even with hot chocolate
ingredients
200 g dry 2-day-old country bread, crusts removed
125 ml extra virgin olive oil
100 g jamon serrano or streaky bacon, cut into 5 mm pieces, or bacon lardons
3 garlic cloves, bruised with the back of a knife
1 fat dried red chilli, such as nora or ancho, deseeded and finely chopped
coarse sea salt
method
1. Cut the bread into fingers, spread out on a tea towel, then spray or sprinkle lightly with water and a little salt. Wrap up in the towel and leave for 2 hours. Unwrap the cloth and break the bread into big pieces.
2. Heat 2 teaspoons of the oil in a frying pan, add the ham and fry until crisp. Drain on kitchen paper.
3. Wipe the pan clean and heat the remaining oil. Add the garlic, fry until golden, then remove and discard.
4. Add all the breadcrumbs at once and stir-fry until evenly golden. Stir in the chilli and ham and serve very hot. Eat with your fingers or little spoons.
Minced [Ground] Beef with Apples, Raisins and Olives (Picadi recipe
information
This traditional Mexican dish can be served in any of several ways by itself with rice for an informal meal or as a filling for tortillas or empanadas.
ingredients
3 Tbs Vegetable oil
1 Large onion, chopped
1 Garlic clove, crushed
1 kg (2 lb) Minced (ground) beef
425 g (14 oz) Canned peeled tomatoes
2 Tbs Tomato puree (paste)
1 Large cooking apple, peeled, cored and chopped
2 Canned Jalapeno chillis, drained and chopped
50 g (2 oz) 1/3 cup Sultanas or seedless raisins
10 Stuffed olives, sliced
1/2 tsp Ground cinnamon
1/4 tsp Ground cloves
Salt and pepper to taste
3 Tbs Slivered almonds, toasted
method
1. Heat the oil in a large saucepan. Add the onion and garlic and fry until they are soft.
2. Stir in the meat and fry until it loses its pinkness.
3. Stir in all the remaining ingredients, except the almonds, and bring to the boil. Reduce the heat to low and simmer for 40 minutes.
4. Transfer the mixture to a warmed serving dish and scatter over the toasted almonds. Serve at once.
Minced [Ground] Beef with Chillis (Chilli Con Carne) recipe
information
This hot, spicy dish could claim dual nationality since tradition has it that it was 'invented' in what are now the border states of the United States and Mexico. Whatever its origins, it remains a popular dish in both the United States and Mexico.
ingredients
Chilli con Carne ? one of the great classics of Mexican cooking and now enjoyed all over the world.
2 Tbs Olive oil
2 Medium onions, finely chopped
2 Garlic cloves, crushed
700 g (1 1/2 lb) Minced (ground) beef
225 g (8 oz) Canned peeled tomatoes
4 Tbs Tomato puree (paste)
1 Bay leaf
1 tsp Ground cumin
1 tsp Dried oregano
1/4 tsp Cayenne pepper
1 Tbs Mild chilli powder
Salt and pepper to taste
250 ml (8 fl oz) 1 cup Beef stock
425 g (14 oz) Canned red kidney beans, drained
method
1. Heat the oil in a large saucepan. Add the onions and garlic and fry until they are soft.
2. Stir in the meat and fry until it loses its pinkness. Stir in the tomatoes and can juice, tomato puree (paste), seasonings and stock, and bring to the boil.
3. Reduce the heat to low and cover the pan. Simmer for 1 hour, stirring occasionally.
4. Stir in the kidney beans, re-cover the pan and simmer for a further 30 minutes. Remove and discard the bay leaf and serve at once.
Mixed Vegetable Stew (Mixed Vegetable Stew) recipe
information
This dish is a variation on the Basque piperade filling and variations of it are cooked all over northern Spain. Ham is sometimes added to the vegetables and with its addition, the dish becomes a light main dish rather than a filling accompaniment.
ingredients
50 ml (2 fl oz) 1/4 cup Olive oil
2 Onions, chopped
4 Courgettes (zucchini), sliced crosswise
1 Large green pepper, pith and seeds removed and chopped
1 Large red pepper, pith and seeds removed and chopped
425 g (14 oz) Canned peeled tomatoes .
1 1/2 tsp Paprika
Salt and pepper to taste
2 Eggs, lightly beaten
method
1. Heat the oil in a shallow saucepan. Add the onions, courgettes (zucchini) and peppers and fry until they are soft. Puree the tomatoes and can juice in a blender and stir into the vegetable mixture. Bring to the boil, reduce the heat to low and simmer the mixture, stirring occasionally, for 35 minutes, or until the vegetables are cooked and tender.
2. Combine the paprika, seasoning and eggs until they are thoroughly blended. Stir into the vegetable mixture and stir and beat until the eggs have scrambled.
3. Transfer the mixture to a warmed serving dish and serve at once.
Moorish Almond Meringues (Soplillos Granadinos) recipe
information
Popular in Granada, the last stronghold of the Moors, who ruled Spain for 800 years until expelled by the Inquisition in the late 15th century. During that time, they influenced Spanish kitchens to a huge extent, not least by introducing almonds to the repertoire of ingredients. Interestingly, Christian nuns took over the confectionery business when the Moors were expelled from Granada. Serve with a bowl of whipped cream, nata montada, for dipping, and a cafe cortado - coffee with just a 'cut' of milk.
ingredients
3 egg whites
a pinch of sea salt
200 g caster sugar
finely grated zest of 1 unwaxed lemon
1/2 teaspoon pure vanilla bean paste (see note) or the scraped-out seeds of 1 vanilla pod
50 g toasted almond flakes, chopped into small pieces
whipped cream, to serve
a piping bag, fitted with a 2 cm plain nozzle
mini muffin cases (optional)
2 non-stick baking sheets
method
1. Put the egg whites in a bowl with a pinch of salt and whisk just until firm peaks form. Add the sugar, 2 tablespoons at a time, whisking after each addition. Fold in the lemon zest, vanilla and almonds carefully so as not to lose volume.
2. Fill the piping bag with the mixture. Pipe the meringue either into double mini muffin cases set on the baking sheets or straight onto the baking sheets. Bake in a preheated oven at 120°C (250°F) Gas 1/2 for 30 minutes.
3. Increase the heat to 140°C (275°F) Gas 1 for a further 20 minutes. Remove from the oven, let cool on a wire rack and serve in their cases with a bowl of whipped cream. (Remove the outer muffin case before serving.)
Variation This mixture can be made into cookies or almendrados. Double the amount of almonds, and grind them to a fine powder in a spice grinder or coffee mill. Drop heaped teaspoons onto greased baking sheets and cook in a preheated oven at 140°C (275°F) Gas 1 for 15 minutes. They will be soft when they come out of the oven, but firm up when cold.
Note Vanilla paste is found in larger supermarkets, often in the gourmet food department. If you can't find it, use the seeds from 1 vanilla pod.
Orange And Potato Salad (Ensalada Valenciana) recipe
ingredients
2 oranges
2 small red onions, cut into slivers 6 medium salad potatoes
1 small roasted red pepper from a jar, cut into thin strips
fine sea salt and freshly ground green peppercorns
Dressing
1 teaspoon sherry vinegar or red wine vinegar
3 tablespoons sunflower oil
2 teaspoons extra virgin olive oil
method
1. Remove skin and pith from the oranges and slice the flesh into rounds, keeping any juices for the dressing. Put the slices in a serving dish and add the slivered onions.
2. To make the dressing, put the collected juice from the oranges in a bowl, add the vinegar, salt and pepper and gradually whisk in the sunflower and olive oils.
3. Cook the potatoes in a saucepan of boiling salted water. When just soft, drain well, and as soon as they are cool enough, remove the skins and slice the flesh. While still warm, pour over the dressing. When the potatoes are cold, mix into the oranges and onions in the serving dish.
4. Just before serving, spread the strips of red pepper on top, then sprinkle with more crushed green peppercorns.
Note Spanish salads are usually undressed, so the table is set with little containers of salt, oil and vinegar, so you can dress it yourself. The order is important; first comes plenty of salt, then lots of oil to carry the salt evenly through the leaves or other ingredients and protect them from the vinegar, which is added last and very sparingly.
Pan-Grilled Steaks With Olive Sauce recipe
information
Entrecote A La Plancha Con Salsa De Aceitunas Spanish fries and pimientos de Padron are the classic accompaniments for grilled meats. Spanish fries, served with almost every restaurant main course in Spain, are the best I've ever tasted, and the secret is the good olive oil used for frying.
ingredients
4 entrecote steaks, 2 cm thick
3 garlic cloves, crushed
3 tablespoons finely chopped flat leaf parsley
5 tablespoons extra virgin olive oil
freshly squeezed juice of 1 lemon
coarse sea salt and freshly ground black pepper
Salsa de aceitunas
4 tablespoons olive oil
1 tablespoon sherry vinegar
125 g mixed pitted green and black olives
2 garlic cloves, crushed
2 firm tomatoes, skinned, deseeded and finely chopped
sea salt and freshly ground black pepper
To serve (optional)
pimientos de Padron
Spanish fries (see note)
method
1. Put the steaks in a flat dish, sprinkle with the garlic, pepper and half the parsley, pour over the oil and lemon juice and rub in. Set aside for 2 hours or overnight in the refrigerator. Remove from the refrigerator 30 minutes before cooking, and sprinkle with salt.
2. Meanwhile, to make the salsa, put the oil in a bowl and whisk in the sherry vinegar. Put the olives in a processor and pulse to chop into small, evenly sized bits (not a puree). Put in the bowl with the oil mixture, add the garlic and tomatoes and season lightly with salt and pepper.
3. When ready to cook the steak, heat a ridged stove-top grill pan over high heat. When smoking, add the steaks and cook for 1 1/2 minutes on each side for rare, 2 for medium and 2 1/2 - 3 for well done.
4. Alternatively, cook on the barbecue. Sprinkle with the rest of the parsley and serve with the salsa together with the pimientos de Padron and Spanish fries, if using.
Note To make Spanish fries, put 750 g potatoes, such as Belle de Fontenay, into 6 mm slices, then into 6 mm fingers. Rinse well in cold water to remove the starch, then pat dry on kitchen paper.
Fill a deep-fryer with pure olive oil to the manufacturer's recommended level and heat to 180°C (350°F). Working in batches, fry the potatoes until golden, then drain on kitchen paper and keep hot.
Partridges with White Wine and Vegetables (Perdices Estofada recipe
ingredients
4 Partridges, trussed and larded
Salt and pepper to taste
50 g (2 oz) 4 Tbs Butter
4 slices Lean bacon, chopped
125 ml (4 fl oz) 1/2 cup Dry white wine
250 ml (8 fl oz) 1 cup Water
3 Garlic cloves, crushed
1 Bouquet garni
1/4 tsp Grated nutmeg
2 tsp Grated lemon rind
12 Small onions, blanched
12 Small new potatoes, scraped
6 Small carrots, cut into quarters, lengthways
50 g (2 oz) 1/3 cup Green peas, weighed after shelling
4 Small courgettes (zucchini), sliced
Sprinkle the partridges with salt and pepper to taste.
method
1. Melt the butter in a flameproof casserole or large, heavy-based saucepan. Add the partridges and fry until they are evenly browned. Using tongs, transfer them to a plate and keep hot.
2. Add the bacon to the casserole and fry until it is crisp and has rendered its fat. Transfer the bacon to kitchen towels to drain. Pour off most of the cooking fat from the casserole.
3. Pour the wine and water into the casserole, then add the garlic, bouquet garni, nutmeg and lemon rind. Return the partridges to the casserole and bring the liquid to the boil. Stir in the onions, potatoes and carrots and reduce the heat to low. Simmer the mixture for 15 minutes. Add the remaining ingredients and reserved bacon and cook for a further 15 minutes, or until the partridges are cooked through and tender.
4. Remove from the heat and remove and discard the bouquet garni. Remove the trussing thread and lard.
5. Serve at once.
Pickled Fish (Escabeche) recipe
information
This Spanish {and Provencal) dish is probably the ancestor of the Mexican Ceviche and is used extensively throughout the Mediterranean countries to preserve fish when it is plentiful and cheap. Any type of fish fillet may he used, such as mackerel, cod, halibut or haddock, or even whole small fish such as red mullet.
ingredients
3 Tbs Flour
1 1/2 tsp Salt
700 g - 1 kg (1 1/2 - 2 lb) White fish fillets
150 ml (5 fl oz) 5/8 cup Olive oil
2 Large onions, sliced
1 Red pepper, pith and seeds removed and cut into strips
2 Garlic cloves, chopped
1 Fresh red chilli, chopped
3 Bay leaves
1/4 tsp Black peppercorns
300 ml (10 fl oz) 1 1/4 cups Red wine vinegar
method
1. Combine the flour and 1 teaspoon of salt on a plate. Coat the fish pieces in the flour, shaking off any excess.
2. Heat 75 ml (3 fl oz) (3/8 cup) of oil in a large frying-pan. Add the fish and fry for 4 to 5 minutes on each side, or until they are golden brown and flake easily. Transfer the fish to kitchen towels to drain.
3. Pour off the oil and rinse out the pan. Pour the remaining oil into the pan and heat. Add the onions and fry until they are soft. Stir in the pepper, garlic, chilli, bay leaves, remaining salt, the peppercorns and vinegar and bring to the boil. Cook for 2 minutes.
4. Arrange the fish in an earthenware or heatproof glass dish. Pour the mixture over the fish and cover the dish with a lid or foil. Allow to cool to room temperature, then transfer the dish to the refrigerator. Leave to marinate for 2 to 3 days. Serve straight from the dish.
Pork and Veal Stew with Green Tomatoes (Tinga De Cerdo Y Ter recipe
information
This Mexican stew incorporates one of the specialities of the country, green tomatoes.
ingredients
Tinga de Cerdoy Ternera is a Mexican speciality of pork and veal cubes cooked in a sauce of green tomatoes.
50 g (2 oz) 4 Tbs Butter
2 Tbs Vegetable oil
1 kg (2 lb) Pork, cubed
1 kg (2 lb) Lean veal, cubed
2 Onions, finely chopped
3 Garlic cloves, crushed
1 kg (2 lb) Green tomatoes, blanched, peeled and chopped
3 Green peppers, pith and seeds removed and chopped
4 California green chillis, chopped
2 Tbs Tomato puree (paste)
1 Tbs Chopped fresh marjoram
1 Tbs Chopped chives
1 Tbs Chopped fresh basil
2 tsp Grated nutmeg
Salt and pepper to taste
1 tsp Sugar
250 ml (8 fl oz) 1 cup Chicken stock
250 ml (8 fl oz) 1 cup Dry sherry
75 ml (3 fl oz) 3/8 cup Double (heavy) cream
method
1. Melt the butter with the oil in a large flameproof casserole. Add the meat and fry until it is evenly browned.
2. Transfer to a plate. Add the onions and garlic to the casserole and fry until they are soft. Stir in the tomatoes, peppers, chillis, tomato puree (paste), herbs, seasoning and sugar and cook for 5 minutes, stirring constantly.
3. Return the meat to the casserole and pour over the stock and sherry. Bring to the boil. Reduce the heat to low, cover the casserole and simmer the stew for i| hours, or until the meat is cooked through and tender.
4. Remove from the heat and stir in the cream. Serve at once, straight from the casserole.
