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Garlic Prawns for New Year's Eve
29 December 2016


As with the majority of Spanish cooking, simplicity is king and the recipes I will share with you are incredibly simple and their success will depend entirely on the quality of the ingredients. This dish is a classic Spanish tapas which is bursting with flavour and especially popular during this Christmas period and New Year when seafood is always on the menu. So if you are short of an idea for the festive holidays this might tickle your fancy.


You will need for this dish, a good quality extra virgin olive oil, as it is a main ingredient and any old olive oil will definitely not give the same result. The best variety for this dish is a Picual or an Hojiblanca as they are high in antioxidants and resist the high temperatures better, they also make a wonderful contrast in flavour with the sweetness of the prawns (about 75ml). Additionally you will also need 10 large prawns, I suggest medium sized king prawns (gambones in Spain), as the smaller prawns or shrimps will reduce in size considerable when cooked and not make for a very appetising bite! They must be raw prawns, preferable fresh, but frozen will work too although the end result is noticeable. If you are looking for a special touch make sure they are fresh. The peeled prawns should be left to marinade for a couple of hours in a little white wine (medium dry). Next you will need 4 cloves of fresh garlic, two whole red dried chillies, salt and paprika and a sliced baguette for dipping. This will serve two people as a starter.


Start by peeling the 10 king prawns and clean them, if you want you can butterfly them by slicing a little groove along the back of the prawn, this will help you get everything out and make the presentation look so much better. Put the langoustine heads to one side, we'll need them later. Cut up the cloves of garlic into slices, do not dice them or crush them and slice up the chillies as well in the same manner, we don’t want the chillies crushed for this dish.


Do not prepare the dish until you are ready to sit down and eat them, this dish must be served immediately and piping hot, sizzling. Any other way is just not the same! So once you are ready, put the olive oil in a small pan or clay-cooking dish, as they use in Spain, along with the prawn heads and  two table spoons of the white wine used for the marinade and start to heat up the oil. As the oil is heating up squeeze down on the heads of the langoustines with a fork so that they release all of their juice and cook them for a couple of minutes on high heat.


Once they are slightly browned remove them from the oil and put in all the garlic and the chillies and then a few seconds later pop in the raw langoustines, as soon as the langoustines are turning pink remove them from the heat, sprinkle some paprika over them, season with a little salt, a little diced parsley and let them sit for 1 minute and then serve immediately while they are still piping hot. Enjoy, they are an absolute delight and don’t forget to dip your bread in the richly flavoured olive oil!


Happing eating and a Happy New Year!!


Like 1        Published at 19:09   Comments (1)

The Perfect Roast Chicken
14 December 2016

 When I was in Spain during my student days there was this recipe that I saw a friend’s mother do and I must be honest I was initially blown away by it, thinking ‘Wow! That’s different, I’ve never seen that before.’  More than a recipe it was really a technique and I have no idea if this technique is traditionally used in the UK or not, I have never seen it being used nor had I ever heard of it being used so when I was 22 it was a real novelty for me and I expect it may well still be a novelty for many people even today. What I am referring to is chicken cooked in rock salt. Those who have been in Spain for a few years may have seen fish cooked in rock salt, it is quite common. 

However this technique is not exclusive to fish but can be used with pretty much any meat. I first saw it being done with chicken. Initially my thoughts were that the chicken or fish had to be really salty after being in contact with so much salt. But I couldn’t have been more wrong. As the salt is rock salt and bound with egg white, the meat never absorbs it. You may even find yourself salting the meat on the plate once served. The salt merely serves as a hand-made oven, made-to-measure. And it is quite ingenious and ever so simple. Forget about tinfoil or other ideas to keep your chicken moist and succulent, instead encase it in salt and slowly roast it. It is an infallible technique.

The meat falls of the bone and the legs fall away from the body with the slightest tug. Effectively what you are doing is creating a mould of salt, which hardens as it is roasted sealing off the chicken inside. This means all the juices stay inside and the chicken doesn’t dry out. It also enables you to concentrate different flavours and herbs inside as all the aromas stay inside the hard salt shell and impregnate the meat. Once the cooking time is over all you have to do is crack open the salt and pull out the chicken and serve. You can cook the chicken in salt either in a baking tray or in a casserole pot which ever is more comfortable.

This time I used a casserole pot, but I do recommend lining the pot or tray with tinfoil before. This is something I normally always do with the baking tray, but this time I didn’t do it with the pot and it did take me a while to clean it well and get all the salt out with hot water. If you line it with tinfoil, it all just pops out in one piece after cooking, a lot easier! I haven't got round to it yet but my intention is perhaps this year roast a turkey in rock salt and see the results. If I manage to do it I'll post the results!

Although I didn't do it with this recipe, there is so much more you can do to give the chicken an extra kick. You can stuff it with a sliced clementine or lemon and add bay leaves, rosemary sprigs and thyme, or parsley and garlic with a chopped onion or what ever combination tickles your fancy. You can also cover the chicken in bacon strips if you like that, to keep it extra moist. But the results are still great without it. If you stuff the chicken with traditional stuffing mix, you will need to adjust cooking times.


So to roast an average chicken (mine was 2,2kg which is good for 4 adults) you will need the following: 

2kg rock salt
3 egg whites
4 crushed garlic cloves
2 bay leaves
Black Pepper
1 tbsp Oregano
1 tbsp Rosemary 
1 tbsp Smoked Paprika



Step 1: Prepare the salt – place all the salt into a big bowl. Add the oregano, rosemary and paprika to the salt along with the three egg white and stir it all in.




Step 2: Line the bottom of the casserole pot with about 1cm of salt.

Step 3: Stuff the chicken with the 4 crushed garlic cloves and the bay leaves

Step 4: Place the chicken in the pot and sprinkle some paprika, oregano, rosemary and black pepper over it.



Step 5: Cover the chicken with salt, patting it down so that it is totally encapsulated.



Step 6: Place it in a preheated oven at 140ºC for 2 hours 30 min. Let it stand for 10 minutes before cracking it open. Once you ahve cracked it open remove the chicken and let it stand for another 45 minutes. If you are doing a turkey I would let it stand for much longer, at least an hour or more (depending on size) so it reabsorbs all its jucies. And then serve. (Use a large serving spoon to help you crack open the salt) .





A juicy bird! Enjoy!


(Please forgive the quality of the photos, I had to use my mobile!)

Like 2        Published at 10:47   Comments (5)

Calimocho - Spain's other Sangria...
09 December 2016

A Calimocho (also spelt Kalimotxo) is a 50/50 mixture of red wine and Coca-Cola — yes i know what you are thinking, I thought exactly the same thing when I saw it for the first time. Favored by Spanish youth looking for a sweet, cheap buzz, teenagers will sometimes mix the wine and Coke by swishing them in a plastic grocery bag for distributing at "botellones", makeshift parties held in parks and other public spaces.
The drink was supposedly created — or at least named — at a festival in Algorta, Spain, in 1972, when some young entrepreneurs discovered that the wine they had planned to sell tasted not just bad but toxic, and added Coca-Cola-and ice to mask the flavor. It was an improbable hit. Automatically people see wine and Coke together and they think, ooh, that’s going to taste bad. However, it doesn’t, though the taste is one that could be considered “acquired”. Like the teenage years themselves, it’s simple-minded but mystifying.
It’s an affront to the wine only if you’re using the wrong wine. Actually it's no different than making a whiskey with coke, you wouldn't use a Single Malt would you? Wine used for Calimocho should be “strong and dry”  or, if you wish to follow botellón tradition, the cheaper the better. The kind of wine that begs for a little helping hand.
One measure of a cocktail’s drinkability is its universality, and here the Calimocho scores big. In Chile and Argentina, a red-wine-and-Coke combination is known as a jote; in Croatia, it’s a bambus; in Germany, a kora or korea. Go ahead and grimace, if you like. But the world will keep on drinking.
In New York they have given it a sophisticated touch by adding freshly squeezed lemon juice and a slice to garnish the glass. They are not that sophisticated here.. the chances are you will only be able to buy a Calimocho in a bar in Spain served in a 1 or 2 liter plastic cup to share. As a refreshment it isn't that different to sangria and a lot less hassle but if you do use a cheap wine don't drink too much because it won't let you forget it that easily. Nonetheless it is an easy drink to jazz up and create your own version. Some add a dash of rum or a dash of lime and if you don't like Coke, try 7up! 

Like 0        Published at 19:05   Comments (3)

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