Ham croquetas

Makes about 15

100g cured Spanish ham, preferably in 1 chunk

2 tbsp olive oil60g unsalted butter½ small leek, finely diced60g plain flour500ml whole milk, hotNutmeg, to grate2 free-range eggs, beaten150g panko breadcrumbs25g manchego or other hard cheese, finely grated1 litre olive oil, to fry

1. Dice your ham as finely as possible. Heat the oil and butter in a medium, heavy-bottomed saucepan over a medium heat and, when the butter melts, add the leek and and fry gently for a minute, then add 70g ham and cook until the leek has softened, and the ham fat has begun to melt.

2. Turn the heat down, gradually stir in the flour and cook gently, stirring regularly, until it loses its raw flavour – this should take about 8–10 minutes. 

3. Gradually stir in the hot milk, beating it in well, until you have a smooth paste. Cook for another 15 minutes until it has the consistency of smooth mashed potato, then fold through the rest of the ham and season to taste with a grating of nutmeg and some black pepper (you won't need any salt). Put the béchamel in a bowl and allow to cool, then cover, pressing the clingfilm on to the surface of the sauce to prevent a skin from forming, and refrigerate for at least 2 hours.

4. Put the beaten eggs into a bowl, and the breadcrumbs and cheese into another. With floured hands, roll spoonfuls of the mixture into cylinders and dip these into the egg, then roll in the breadcrumbs until well coated. 

5. Heat the olive oil in a large pan to 180C, or until it begins to shimmer. Prepare a plate lined with kitchen roll. Fry the croquetas in batches for a couple of minutes until golden all over, then lift out with a slotted spoon and serve at once.

(The Guardian)

ESQUEIXADA

Salt Cod with Onion, Tomato, Red Pepper, and Olives (Catalonia)

Esqueixada is a quintessential Catalan salad (esqueixar is Catalan for “to tear”). The main ingredient is always cod. Some versions also include green bell peppers; others eliminate the peppers altogether. I make mine with red only.

Ingredients

• 1 pound salt cod, desalted 
• 1 yellow onion, sliced into very thin rings 
• 1 cup extra virgin olive oil 
• 2 tomatoes, cut into 1-inch dice 
• 1 red bell pepper, seeded and cut into ¼-inch-wide strips 
• ½ cup black olives 
• ⅔ cup Sherry Vinaigrette 

PREPARATION

Tear the cod into small pieces, discarding any skin or bones.
In a bowl, combine the cod and onion, and pour in the olive oil to cover.
Cover and refrigerate for at least 1 hour or for up to a few hours.
Drain the cod and onion and transfer to a large bowl.
Add the tomatoes, bell pepper, and olives and mix well.
Drizzle with the vinaigrette and toss to coat evenly.
Cover and refrigerate until well chilled and serve cold.

(Spain recipes)

Patatas bravas

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.

1. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
2. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks. (BBC Good Food)
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Gachas

“Gachas” are a simple dish, made from toasted flour, oil and milk. In many parts of Spain, including the region of La Mancha, shepherds who lived in the hills with their flocks would prepare a pan of “gachas” with meat. In Andalucia, it is more common as a dessert, prepared with anise seeds or liqueur, sugar and cinnamon. This recipe is for the dessert version and is absolutely sweet and delicious.

Ingredients

• 4 thin slices baguette
• 1/2 cup vegetable oil, such as corn or canola
• 1/2 cup unbleached white wheat flour
• 1/2 tsp anis seeds
• 1 1/2 cups milk (whole or 2 %)
• 1/2 cup granulated sugar
• cinnamon and sugar to sprinkle on top
• 3/4 cup warm milk to serve with “gachas”

• Cook Time: 15 minutes

 

Preparation

This sweet gachas recipe makes 4 servings.
Pour vegetable oil into a large frying pan and heat. When hot, fry the bread slices, browning them on both sides. Remove from pan and place on a paper towel to absorb any excess oil.
Heat milk in a medium saucepan, but do not boil.
Fry the flour in the same oil on low heat, stirring constantly with a wooden spoon or whisk. When the flour is toasted, remove the pan from the burner. Slowly pour the hot milk into the frying pan, stirring constantly so that no lumps form. As the mixture thickens, add the sugar while stirring and return to low heat. The mixture should be creamy and smooth.

Tip: Make sure that the milk is hot and stir constantly as it is poured into the fried flour. Doing this will help prevent lumps from forming.
Pour the 3/4 cup milk into a saucepan and heat to lukewarm.
While milk is heating, spoon the gachas into individual bowls, then pour in the milk. Sprinkle top with sugar and cinnamon. Top with a slice of fried bread. Serve warm. (spanishfood.about.com)

Marmitako

Ingredients

800 gr Albacore tuna
500 gr potatoes
200 gr tomato
100 gr red peppers
4 green peppers
1 Onion
6 garlic cloves
100 ml olive oil
1 l fish stock
1 chili pepper
1 tsp pimentón
salt

Preparation

Peel the potatoes and cut into cubes about the size of a walnut. Cook in the fish stock. Roast the green peppers, peel and cut into strips. Fry in oil with a clove of garlic. In a frying-pan, make a sofrito with the onion, garlic, chopped tomato, pimentón and chili pepper. Finally, add the red peppers. Remove the skin from the tuna and cut into pieces. Season and add to the pan of stock when the potatoes are nearing completion. Add the sofrito with the green peppers, cook for a further five minutes and serve. (FoodsfromSpain)

 

Gambas Pil Pil

Piping hot prawns in a chilli sauce 

This dish is definitely one which is made for sharing and is so simple to prepare. You will often find it as a starter in restaurants on the coast, where it’s served sizzling hot in heatproof earthenware dishes with plenty of bread to mop up the juices.

 

For two people, you will need around 20 medium-sized prawns, which must be peeled, heads and tails removed, then washed and dried off before they are fried.

Put three tablespoons of good quality olive oil into your earthenware dish (or a small frying pan, if you are unable to find one), with three cloves of garlic, finely chopped, two whole, dried chilli peppers and a pinch each of paprika and salt.

Heat the dish until the oil begins to sizzle, and then add the prawns. They’ll only need a few minutes to cook, until they turn pink and begin to curl up. Remove the dish from the heat, using a cloth or an oven glove to protect your hands as it will be very hot, and leave to rest for a minute before serving with some crusty bread.

Try and exercise a little patience however, as you can easily burn your mouth if you start tucking in too soon! (Typically Spanish)   

 







 

Seafood Fideuá - Fideuá de marisco

A fishermen’s dish with strong flavors, especially if served with alioli. It can be balanced well with a Mediterranean-style Chardonnay such as those made in the Penedès region.

Ingredients:

200 gr fresh shrimp                            4 crayfish
150 ml olive oil                                  400 gr monkfish
2 cloves garlic                                    2 ripe tomatoes, peeled and chopped
1 tbsp hot pimentón                           1.5 l fish stock
saffron threads                                   400 gr noodles
8 baby clams                                      salt

Preparation:

Place the paella (that is, the round metal pan in which this dish is cooked) over the heat, add the oil and gently fry the prawns and crayfish. Remove and set aside. Add the monkfish, garlic, tomato and pimentón. Quickly add the stock to prevent the pimentón from burning and, when it begins to boil, add the saffron and noodles. Spread out evenly in the pan. Season with salt and add the shrimp and baby clams. Place the paella in the oven at 180ºC / 356ºF for 5 minutes so that the noodles brown and dry out a little.

Presentation:

Leave to stand for 5 minutes before taking to the table.
(Foods from Spain)

Marinated boquerones

Boquerones are a kind of anchovy and are delicious cold and marinated as tasty tapas, or marinated and then fried as a first course.

Basic ingredients for 4 people:

• 1 kilo of boquerones (anchovies)
• 1 cup vinegar
• 1/4 cup rock salt
• slices of ginger
• 1/2 cup olive oil
• 1/4 cup finely chopped parsley
• 1/4 cup vinegar
• 2 tbsp. finely chopped garlic
• 1 tbsp whole black pepper corns
• chopped hot peppers

Steps:

1. Clean fish and marinate overnight in the vinegar, salt and ginger mixture.

2. The following morning discard the liquid. Prepare all the other ingredients and add the fish.

3. Mix well and put in bottles. Leave refrigerated for at least 2 weeks before serving.

(Euroresidentes)

Torrijas

The "torrijas" is a traditional sweet, typical of Easter.

Ingredients:

a loaf of bread (wider than the baguette)

4 to 5 eggs

½ litre of milk

2 tablespoons ground cinnamon

1/2 kilo of sugar

1/2 litre of sunflower oil

 
Preparation:

• Heat some milk with about 4 tablespoons of sugar and add a teaspoon of cinnamon. Cut bread into slices half an inch thick. Dip the slices in milk and leave in a table or tray about half an hour.
• Beat the eggs and put plenty of oil to boil in a pan (to float the toast). Pass the bread slices in egg and go frying in oil until golden brown but soft inside. Prepare a bowl with the cinnamon sugar mix (the ratio should be so that the sugar is light brown), and pass the bread in the mix as we taking them out of the pan, so that they are impregnated with sugar cinnamon. If you do not like cinnamon, are also good without it.
• Place the toast on a tray and wait to eat them when they are warm. Can be made in advance because they are very good too cold and they release the juice of sugar.
• The "torrijas" is a traditional dessert Easter in Spain and there are people who like to accompany them with a syrup made with honey and water that is served over the French toast when you are eating. In this case, do not pass through the cinnamon (black) sugar.
• Tip: The is soaked in milk for the creamy interior, but we must beware of the time and temperature of the hot milk, as if they are too soft, we will have trouble breaking when fried. (Imsol)

Pisto manchego

Pisto manchego is similar to ratatouille. It can be served warm to accompany a main dish or cold as a starter or to accompany a salad. Pisto can be used as a filling for sandwiches, savoury crepes, empanadillas or little puffed pastry pies or even as a pasta sauce. Pisto manchego freezes well, so you can make a big batch and use as required. This is an easy recipe for a traditional Spanish dish which originally came from Castilla la Mancha (hence it's name, Pisto Manchego) but is nowadays a favourite simple dish cooked and served all over Spain.

Basic ingredients:
     4 ripe tomatos                                     2 medium sizes onions
     2 green peppers                                  1 red pepper
     2 courgettes                                        3 cloves of garlic
     olive oil                                               sugar
     salt and pepper

Steps:
1. Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces
2. Peel and slice the onions and garlic
3. Clean and slice the peppers and courgettes
4. Put the olive oil into a frying pan, and gently fry the garlic and onions for a couple of minutes. Add the peppers and turn up the heat a little. Cook for five minutes, stirring all the time.
5. Add the courgette, stir and cook for five more minutes and then add the tomatoes. Cover the pan, and leave to simmer for about 15 minutes.
6. Add a teaspoon of sugar and salt and pepper to taste. Turn up the heat and stir well. If the pisto has too much liquid, let it boil away but keep stirring so that none of the ingredients stick to the bottom.
(euroresidentes)

Paella (with chicken and artichokes)

Ingredients (4-6 people):

• 600 grams rice (short grain)
• Half a chicken in pieces
• 2 artichokes
• 2 medium-sized red peppers
• 2 mature tomatoes
• Black pepper
• Garlic
• Parsley
• A strand of saffron
• Olive oil (one glass, about 1/4 litre)
• 1/2 lemon
• A sprig of rosemary and thyme
• Salt

Steps:

1: Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water, and bring to the boil. Leave simmering for half an hour.

2. Cut the artichokes and red pepper and fry them.

3. Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffron strands (Grind them first. If you haven't got a grinder, use colorante which you'll find in the spice and herbs racks in supermarkets) and salt.

4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan). (Euroresidentes)

Icelandic rice pudding

Ingredients

• 2 handfuls of dried fruit, such as cranberries, sour cherries and blueberries
• 3 tablespoons caster sugar, plus extra to taste
• 120g pudding rice
• 750ml milk
• 250ml double cream
• 1 cinnamon stick
• 1 vanilla pod
crème fraîche and fresh redcurrants, to serve

Method

Rice pudding is an old English favourite, but it’s also really big in Iceland. They like to serve it with a sharp sauce made from red fruit, which cuts through the richness of the creamy sticky pudding beautifully – clever and absolutely delicious!

Put the dried fruit in a stainless steel pan with 1 tablespoon of the sugar and enough water to cover. Put on the hob and heat gently for 10 minutes, then add 5 tablespoons of cold water and whiz in a blender. Push through a sieve, taste and add a little sugar if necessary. Place the rice, milk, cream, remaining sugar and cinnamon in a deep pot and heat gently. Score the vanilla pod lengthways, scrape the seeds out, adding both to the pot. Stir well and bring gently to the boil.

Simmer very gently for 30 to 35 minutes, stirring every now and then until all the liquid is absorbed and the rice is just cooked. Spoon the cooked rice pudding into a serving dish, swirl the fruit sauce into it and top with a dollop of crème fraîche. Scatter with fresh redcurrants before serving. (JamieOliver.com)

Crema Catalana

Baked Courgette (Zucchini) with Feta

Ajo Blanco

Ajo blanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try soaking the blanched almonds in milk before processing. This will enhance the soup's delicate creaminess.

• Serves 4 to 6
• 15 minutes preparation plus chilling time
• Difficulty: Medium

Ingredients

• 1 cup (6 oz) blanched almonds
• 4 slices crustless white bread, soaked in cold water for 5 minutes
• 3 garlic cloves, sliced
• 5 tablespoons olive oil
• 2 1/2 cups (20 fl. oz) cold water
• 2 tablespoons sherry vinegar
• Salt
• 1/2 cup (3 oz) seedles green grapes

To garnish

• Toasted slivered almonds
• Chopped fresh parsley (optional)

Preparation

Combine the almonds, bread, and garlic in a food processor and blend until smooth. With the motor still running, slowly pour in the olive oil until a smooth paste is formed.

Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt to taste.

Pour the mixture into a large bowl. Float the grapes on the top of the soup. Cover and allow to chill in the refrigerator.

To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if desired. (Spain recipes)

Salmorejo cordobés

Salmorejo is a cold, creamy tomato soup, originating in Córdoba, Spain. It is a simple pink-orange, summer soup made with tomatoes, bread, oil, garlic and vinegar, similar to gazpacho. Then, it is garnished with diced Spanish Serrano ham and hard-boiled eggs.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 Servings

Ingredients:

• 2 eggs
• 2 oz Serrano ham (substitute prosciutto)
• 1 (8 oz) baguette, stale
• 1 large clove garlic
• 2 lbs (1 kg) ripe tomatoes
• 8 oz (250 ml) extra virgin olive oil
• 2 oz (60 ml) red wine vinegar
• salt to taste

Preparation:

Hard boil the eggs. Place in ice cold water to cool. Refrigerate until ready to serve.
Cut off hard crust from baguette, then cut into slices approximately 1/2-inch thick. Pour about a 1/4-inch water into a large glass baking dish. Add bread slices and allow bread to soak for 30 minutes. Squeeze excess water out of slices and place in a blender or food processor.
Peel and mince garlic and place in food processor. Peel tomatoes and remove seeds. Add to the food processor and pour in vinegar. Process.
Slowly pour in oil while processing. Continue to process until smooth. If mixture is too thick, pour in a bit of cold water while processing. Refrigerate until ready to serve.
When ready to serve: Dice Serrano ham. Peel and quarter hard boiled eggs. Pour soup into four bowls. Sprinkle ham over bowls. Add two egg quarters to each bowl. (About.com)

Simple egg fried rice

Spanish omelette - Tortilla de patatas

The Spanish omelette is one of the most famous recipes in Spain, with lot of variations. Usually we make the “tortilla española” with eggs, potatoes and olive oil, but sometimes we use also onions, peppers or even “chorizo” (red sausage).

Ingredients: 4 pers.

1kg. potatoes, 6 medium sized eggs, salt, olive oil.
20cm round non stick frying pan

Preparation:

Peel the potatoes and cut into medium sized squares. Sprinkle with salt and fry in hot olive oil until they begin to go golden. It’s better if they are not well cooked and are almost boiled in the oil, so that the omelette is moister. Drain and set aside.
Lightly beat the eggs with a little salt. Mix with the potatoes. Place a small amount of oil in the frying pan and heat. Pour the mixture into the pan and cook on a low heat for 15 minutes or until you see it going golden. Do not overcook as it will dry up.
When it is ready on one side, with the help of a plate of the top of a saucepan, turn it around and cook the other side. When cooked place on a serving dish. Serve immediately, cut into triangles.
You can accompany it with either mayonnaise or tomato sauce. You can also serve cold as an aperitif at any time or take on a picnic. There are many variation of the Spanish omelette. I like to make it with potatoes and onions but it can also be prepared with peppers, beans, asparagus etc… (PepeKitchen)

Chocolate rabbits recipe

Make your own Easter bunnies with this chocolate rabbit recipe. Easy to make, you can also pop an Easter egg inside the bunny before you seal the rabbit together for an extra Easter surprise!

Ingredients:

• 400g dark, milk or white chocolate, chopped

Method:

You will need four rabbit (or egg or chicken) moulds for this recipe.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water (bowl shouldn’t touch the water). Or in the microwave on medium heat in 30 second intervals.
Coat the inside of each mould with chocolate – use the back of a spoon, a pastry brush or a clean paintbrush. Keep the edges of the mould smooth. Refrigerate for 10 minutes until set, then do another ‘coat’. Refrigerate for an hour.
Carefully press the rabbit halves out of the moulds and use some melted chocolate to join them together. (Kidspot Kitchen)

The Full English

Preheat the grill to high. Set the oven to its lowest heat and pop 2 plates in it to keep warm.Put the sausages, mushrooms and tomatoes, scored-side up, on to a large grill pan and place under the grill, about 5cm from the heat. Cook for about 10 minutes, turning the sausages once or twice.

Add the bacon and black pudding to the pan and grill for 5 minutes, turning halfway through cooking, until they are cooked and crispy. Put the baked beans in a saucepan and warm gently for 2 to 3 minutes, stirring occasionally.

Place a non-stick saucepan over a low heat. Melt 1 knob of butter in the pan, add the eggs, season to taste and stir gently until just scrambled. Remove from the heat. Put the bread in the toaster, and arrange the sausages, mushrooms and tomatoes with the bacon, black pudding and beans on the warm plates. When the toast pops up, butter it, then put a slice on each plate and top with scrambled egg. Serve with HP sauce or tomato ketchup on the side, and a pot of tea. (Jamie Oliver)