Montadito Serranito (Pork Loin, Green Pepper and Serrano Ham Sandwich)
07 February 2010
Published at 14:00 Comments (0)
4 slices pork loin (thin slices)
salt & freshly ground black pepper
4 soft rolls, halved and lightly toasted on the inside4 tablespoons garlic mayonnaise
4 green peppers, roasted, peeled and chopped
4 slices serrano ham
1 garlic clove, for rubbing
2 tablespoons olive oil
-Season the pork loin with salt and freshly ground pepper. Fry the pork for 2-3 minutes on each side until cooked through.
-Spread half of each toasted roll with the aioli, then top with the pork.
-Over the pork, layer the roasted green pepper and Serrano ham.
-Rub the garlic clove over the toasted side of the other bread roll halves and drizzle over the olive oil.
-Put the rolls together and serve.
Makes 4 sandwiches
Alioli (garlic mayonnaise) recipe
02 September 2009
Published at 14:16 Comments (9)
Alioli (garlic mayonnaise) originally comes from Cataluña but is popular all over Spain. It is made from garlic, eggs, olive oil and lemon juice. It is really quick and easy to make and can be served with meats, fish, vegetables or spread on some bread.
4 medium to large garlic cloves
salt to taste
2 egg yolks
1 1/2 Tbsp fresh lemon juice
1 cup extra virgin Spanish olive oil
Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste.
An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.
Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.
The traditional version of this sauce did not have egg yolks, but the yolks make it easier to whip.
This recipe makes approximately 1 1/2 cups.
Garlic Soup recipe
28 August 2009
Published at 19:29 Comments (0)
Garlic Soup is a delicious and easy to make soup, great as a winter warmer.
2-3 tbsp olive oil
2-4 bulbs garlic, peeled and either left whole, or sliced
1-2 teaspoons smoked sweet paprika
1½ litres ham or vegetable stock
8 slices of French bread
A few small sprigs of thyme
1 bay leaf
1. Heat the oil in a largish saucepan on a medium heat.
2. When hot, add the whole or chopped garlic.
3. Once the garlic is golden brown, remove from heat. If you are using whole cloves, then blend them with a little of the stock. Set aside.
4. Return pan to the heat and add the paprika, allowing to stew for a minute or two.
5. If you have belnded the garlic, return the mixture to the pan after the paprika has been cooked.
6. Add the remaining stock, bread slices and the herbs.
7. Cover and allow to simmer for 15-20 minutes.
8. Remove the herbs,
9. Beat the eggs and pour some of the soup into a bowl.
10. Spoon the beaten egg into the bowl and when it has started to solidify, gently pour the contents of the bowl bag into the saucepan,
11. Reheat slightly, but do not boil,
12. Serve in bowls, being careful not to break up the egg too much.
Arroz negro - black rice recipe
28 August 2009
Published at 17:46 Comments (0)
Arroz negro means "black rice" in English. The black colour comes from squid or cuttlefish ink which is added to the rice. It's not the most attractive looking dish (it looks like someone has poured crude oil onto the rice and squid!) but it tastes amazing. I'm not going to include a picture for this one as I don't want to put people off! You could always google it if you want to see what it should look like.
3 tbsp olive oil
3 garlic cloves, finely chopped
2 medium onions, finely chopped
1kg squid or cuttlefish, cleaned, gutted and finely sliced into rings
2 red or green peppers (or 1 of each), deseeded and finely chopped
50g squid or cuttlefish ink
1 tsp tomato purèe
About 1 litre hot vegetable or chicken stock, or a kettle full of hot water
250g paella rice
125ml white wine
Fresh flatleaf parsley, to garnish
1. Heat the oil in the widest-bottomed pan you have, if you are not using a paellera (a wide paella pan). Add the garlic and onions and fry until soft and translucent, then add the fish, the peppers and a pinch of salt. Cook this very gently until the fish and peppers are tender – about 20 minutes for squid; 30 for cuttlefish.
2. Meanwhile, snip open the sachets of ink and pop them into a measuring jug with the tomato purÈe. Fill to the 1-litre mark with either hot stock or the hot water from the kettle. Stir to get as much ink from the sachets as possible. (You get more this way than by trying to squeeze it out.)
3. When the fish and peppers are tender, sweet and sticky looking, add the rice to the pan and stir to coat. Add the wine, stir, and cook for a couple of minutes. Now add the inky liquid through a strainer. (If there is more ink left in the sachets, squeeze it out onto the cooking rice with your fingers.) Cook the rice gently by the absorption method, stirring every now and then. If you need more liquid, just add a little more hot water. When the liquid is absorbed and the rice is just al dente (not too soft), remove from the heat, season, and rest in the pan for about 5 minutes.
Squid or cuttlefish ink is like a concentrated stock that has a subtle hint of the sea. You can buy the ink in sachets in Spanish and Italian delis. You could also ask a fishmonger to reserve the ink sac of the squid or cuttlefish when you buy it.
Serves 4 generously
Ready in 1¼ hours
Recipe from channel4.com
Tinto de Verano - Spanish Wine Cocktail
28 August 2009
Published at 17:05 Comments (1)
Tinto de Verano literally means "Red Wine of Summer". It is a really refreshing drink, perfect for summer, as the name suggests. It is similar to sangria, but only has 2 main ingredients - red wine and lemonade or Casera.
1/2 cup red wine (see serving suggestion below)
1/2 cup lemon-lime soda, such as Sprite or 7-up (or Casera if you are in Spain)
slice of lemon
In a tall glass, place 3-4 ice cubes. Add the red wine and soda. Garnish with a lemon slice.
Makes 1 Serving
Mojito cocktail recipe
25 August 2009
Published at 13:34 Comments (0)
Mojito is a combination of rum, lime, mint and sugar. The Mojito cocktail is originally from Cuba but is very popular in Spain, particularly in chiringuitos along the costas. They were also selling litre glasses of this stuff at the Malaga feria!
2 tsp sugar (white or brown, depending on your preference. Brown tends to work well with darker spirits)
½ a fresh lime chopped into quarters
6-8 fresh mint leaves
Crushed ice (put ice in a tea towel and smash it with a rolling pin)
2 measures of rum
Soda to top
1. Muddle sugar and limes in a glass, using the end of a rolling pin to squeeze out the juice and start to dissolve sugar.
2. Add mint and muddle a little more.
3. Fill the glass with crushed or cracked ice. Add the rum and stir the ingredients to equally distribute flavour.
4. Top with soda and a little more crushed ice to garnish.
Spanish omelette recipe (Tortilla Española)
24 August 2009
Published at 14:11 Comments (4)
Spanish omelette (Tortilla Española) is one of the most popular dishes in Spain and is really easy to make. An authentic Tortilla Española only has four ingredients, plus seasoning - eggs, potatoes, onions and olive oil. You will ocassionally see this served without the onion. It is a popular dish served as a tapas in bars and restaurants all over Spain. You can also eat it in a bocadillo (baguette style sandwich).
2 large potatoes
1 large onion
125 ml oil
4 large eggs
Salt and black pepper to taste
-Peel and slice the potatoes quite finely.
-Peel and slice the onion finely.
-Heat the oil in a medium sized, deepish frying pan at a medium temperarure.
-When hot, add the potatoes, onions and seasoning. Cover and reduce the heat, stirring from time to time until the potatoes are cooked and slightly browned (about 20 minutes).
-Meanwhile, beat the egg thoroughly in a bowl.
-Drain off most of the excess oil and add the potato and onion mixture to the eggs.
-Pour the whole lot back into the pan - there should be enough oil left to coat the bottom of the pan.
-Increase the heat to medium again and cook the omelette until the bottom and sides have set.
-Turn out the omelette onto a plate and slide it back into the pan upside down, so that the other side can be cooked. Alternatively, you can simply leave the omlette in the pan and place it under the grill until the top has set.
-Once cooked, turn it out onto a plate and leave to cool. It is best served at room temperature.
Serves 8 as a tapas, or 4 as part of a main meal.
Chimichurri sauce recipe
24 August 2009
Published at 13:25 Comments (4)
Chimichurri is a sauce or marinade orginally from from Argentina, so not strictly Spanish. However, I've seen a lot of bars and restaurants in Spain serving Chimichurri. It is usually served with grilled meat and is delicious!
½ Cup Olive Oil
¼ Cup Red Wine Vinegar
¼ Cup Water
1 small bunch flat leaf-parsley chopped finely
4 cloves garlic peeled and crushed
½ of a sweet red pepper, deseeded and finely chopped
1 tomato; peeled, deseeded, finely chopped
1 tablespoon dried oregano
1 tablespoon paprika powder
1 Bay leaf chopped finely
1 tablespoon sea salt
1 teaspoon freshly ground ground black pepper
2 tablespoons hot chili flakes (or to taste)
-In a large bowl, add all of the ingredients except for the oil and vinegar and mix well
-Leave to stand and amalgamate for 30 minutes
-Add the vinegar and oil, whisk well and allow to stand for a further 30 minutes
-Pour the mixture into a suitable sterilised jar and refrigerate for 3 days prior to use for best results
Romesco Sauce (Catalan Pepper Sauce) recipe
24 August 2009
Published at 13:13 Comments (0)
Romesco Sauce (Catalan Pepper Sauce) is originally from Tarragona in Cataluña. It is made from almonds/hazelnuts, paprika, tomatoes, olive oil, vinegar and garlic amonst other things. It goes really well with foods such as grilled meats, fish and vegetables.
2 tbsp bittersweet Spanish paprika (Pimentón de la Vera)
1 chili pepper
1 head of garlic
1 dozen almonds, blanched and peeled
2 dozen hazelnuts, skinned
1 sprig of mint, chopped
1 slice of bread, toasted
1 tbsp parsley
5 tbsp extra virgin olive oil
1 tsp salt
1 tbsp vinegar
-Remove seeds from chili pepper and grind into a powder.
-Roast the tomatoes and garlic in a hot oven for 15 minutes.
-Skin the tomatoes, cut them in half, and remove the seeds.
-Skin the garlic cloves.
-Put the tomatoes in a food provessor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil.
-Process until you have a smooth puree. Beat in the remaining oil, vinegar and pepper.
Mushrooms in Garlic Sauce (Champiñones al Ajillo) recipe
17 August 2009
Published at 15:25 Comments (0)
Mushrooms in Garlic Sauce (Champiñones al Ajillo) is a popular Spanish tapas of mushrooms sauteed in garlic, olive oil and sherry.
5 tablespoons olive oil
5 garlic Cloves, peeled
450g fresh mushrooms, cleaned and cut into thick slices
1/2 dried chili pepper, seeds removed
1/2 cup of dry sherry
2 tablespoons fresh parsley, chopped
Heat oil in skillet over medium heat and add garlic. When garlic begins to brown, add mushrooms all at once. Stir and cook until almost done. Add chilli and dry sherry. Bring to boil for one minute. Lightly salt. Sprinkle with chopped parsley and serve.
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