[ Back ]
Artichokes in Aromatic Vinaigrette
For 8 servings
Cooking time: N/A
Preparation time: 15 minutes + 2 days marinating
Ingredients:
1/4 teaspoon ground cumin
1 clove garlic, crushed
1/3 cup extra virgin olive oil
pinch ground cloves
1/3 cup white wine vinegar
small pinch saffron theads
10 oz artichoke hearts in oil, drained
1. Place the cumin, cloves, saffron, garlic, salt, pepper and a little vinegar in a mortar and pestle or small blender and pound or process to form a paste.
2. Place the artichokes in a 2 cup nonreactive dish and press down to form a tight fit.
3. Combine the paste with the remaining vinegar and oil and pour over. Cover and refrigerate for 2 days. Remove 30 minutes before serving.
Bacalao with Red Sweet Peppers
For 6 servings
Cooking time: 25 minutes
Preparation time: 35 minutes + 10 minutes cooling + 12 hours soaking
Ingredients:
12 oz dried salt cod or bacalao
1 small onion, chopped
1 teaspoon paprika
1 tablespoon tomato paste
1 red sweet bell pepper
1 clove garlic, crushed
1/4 cup dry white wine
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon olive oil
1/4 teaspoon dried chili flakes
2 ripe tomatoes, finely chopped
1. Soak the cod in plenty of water for 8-12 hours, changing the water five or six times. This will remove excess saltiness. Add the cod to a saucepan of boiling water and boil for 5 minutes. Drain and let stand for 10 minutes, or until cool enough to handle. Remove the skin and flake the fish into large pieces, removing any bones. Place in a bowl.
2. Preheat the broiler. Cut the red pepper into quarters. Broil, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and let cool, then peel away the skin. Slice thinly.
3. Heat the oil in a saucepan over medium heat, add the onion and cook, stirring occasionally, for 3 minutes, or until transparent. Add the garlic, chili flakes and paprika and cook for 1 minute. Increase the heat to high, add the white wine and simmer for 30 seconds. Reduce the heat, add the tomatoes and tomato paste and cook, stirring occasionally, for 5 minutes, or until thick.
4. Add the bacalao, cover and simmer for 5 minutes. Gently stir in the red pepper and parsley and taste before seasoning with salt. Serve hot.
Bean Salad
For 4-6 servings
Cooking time: 55 minutes
Preparation time: 15 minutes + overnight soaking + 1 hour marinating
Ingredients:
1 cup dried lima beans
1 clove garlic, finely chopped
1 tablespoon red wine vinegar
2 eggs
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon paprika
1/2 cup stuffed green olives, sliced
2 tablespoons extra virgin olive oil
1. Soak the beans in plenty of water overnight. Drain. Add the beans to a saucepan of boiling water, return to the boil and cook, partially covered, over medium heat for 35 to 45 minutes, or until tender but not mushy (some beans may take longer). Drain.
2. Place the eggs in a small saucepan, cover with water and bring to a boil. Boil for 10 minutes, then drain and cool for 5 minutes in cold water. Peel and chop.
3. Combine the beans, eggs, olives, garlic and parsley in a bowl. Whisk together the olive oil, vinegar, paprika and some salt and freshly ground black pepper until well blended. Pour over the bean mixture and mix well to coat with the dressing.
4. Cover the salad and let stand for at least 1 hour at room temperature to marinate before serving. The salad can also be refrigerated overnight; the longer it is left, the stronger the garlic flavor will be.
Borek of Asparagus
For 16 servings (each)
Cooking time: 25 minutes
Preparation time: 20 minutes
Ingredients:
16 fresh asparagus spears
2 tablespoons grated lemon rind
1 tablespoon sesame seeds
1/2 teaspoon salt
2 sheets ready-rolled puff pastry, thawed
1/2 teaspoon black pepper
1 egg yolk
1. Preheat the oven to 400 F.
2. Add the asparagus to a large skillet of lightly salted boiling water and simmer for about 3 minutes, then drain and refresh under cold running water. Trim to 4-inch lengths.
3. Combine the salt, black pepper and lemon rind in a shallow dish and roll each asparagus spear lightly in this mixture.
4. Cut the puff pastry sheets into 5x2-1/2 inch rectangles and place one asparagus spear. In a bowl, combine the egg yolk with 2 teaspoons water and brush on the sides and ends of the pastry. Roll the pastry up like a package, folding in the sides so that the asparagus is completely sealed in. Press the seams of the pastry using a fork.
5. Place the pastries on lightly greased baking sheets. Brush with the remaining egg and sprinkle lightly with the sesame seeds.
6. Bake the asparagus pastries for about 15-20 minutes, or until golden brown. These pastries are delicious served warm or cold.
Braised Fennel
For 4 servings
Cooking time: 20 minutes
Preparation time: 15 minutes
Ingredients:
1 fresh fennel bulb
2 tablespoon sugar
1/2 onion, cut into thin wedges
2 tablespoons lemon juice
1/2 teaspoon sugar
1/3 cup olive oil
1. Preheat the oven to 350 F. Trim the outer layers off the fennel and cut in half through the core. Cut each half into eight wedges, being careful to cut each piece through the core so that it stays intact.
2. Lay the fennel and onion in a baking dish and sprinkle with the sugar. pour the lemon juice, olive oil and 2 tablespoons water over, then season with salt and pepper. Cover with parchment paper, then foil, and bake for 20 minutes, or until the fennel is soft but not falling apart. Serve hot.
Broiled Sardines with Cucumber
For 30 servings (each)
Cooking time: 10 minutes
Preparation time: 20 minutes + 30 minutes marinating + 15 minutes draining
Ingredients:
30 butterflied sardines, without heads
2 tablespoons lemon juice
1 short, thin cucumber
2 tablespoons olive oil
2 cloves garlic, sliced
1/4 teaspoon sugar
2 tablespoons vegetable oil
1 tablespoon fresh oregano leaves
1. Place half the sardines in a singel layer in a nonreactive dish. Combine the olive and vegetable oils, lemon juice, galric and oregano leaves and pour half over the sardines. Top with the remaining sardines and pour the rest of the oil mixture over. Cover with plastic wrap and marinate for 30 minutes in the refrigerator.
2. Meanwhile, using a wide vegetable peeler, peel strips lengthwise off the cucumber, making four even sides and avoiding peeling off any cucumber with seeds. You should get 15 slices of cucumber. Cut in half to get 30 slices the same length as the sardines.
3. Lay the cucumber strips flat around the sides and base of a colander and sprinkle with sugar and a little salt. Place over a bowl. Let stand for 15 minutes to drain off any juices.
4. Preheat the broiler. Wash the cucumber well and dry with paper towels. Place a slice of cucumber on the flesh side of each sardine and roll up. Secure with cocktail picks.
5. Place half the sardines under the broiler and cook for 5 minutes, or until cooked through. Repeat with the remaining sardines. Serve warm, perhaps with a bowl of tzatziki.
6 NOTE: Buterflied sardines are sardines that have been gutted, boned and opened out flat.
Calamari a la Romana
For 4 servings
Cooking time: 10 minutes
Preparation time: 10 minutes + 30 minutes refrigeration
Ingredients:
12 oz cleaned small squid hoods
1/4 teaspoon black pepper
1/2 teaspoon salt
oil, for deep-frying
1/3 cup all-purpose flour
lemon wedges, to serve
1. Cut the squid into 1/2 inch wide rings. Combine the squid rings with the salt, cover and refrigerate for 30 minutes, then dry on paper towels.
2. Combine the flour and pepper in a bowl. Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will browned in 15 seconds). Flour a few squid rings and deep-fry, turning with a long-handled spoon, for 3 minutes, or until lightly browned and crisp. Flour the remaining batches just before frying. Drain on crumpled paper towels and serve hot with the lemon wedges.
Carrots and Olives
For 4 servings
Cooking time: 15 minutes
Preparation time: 25 minutes
Ingredients:
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 lb young carrots, cut into 2x1/4-inch sticks
12 Spanish green olives, pitted and sliced
1 clove garlic, finely chopped
1 tablespoon slivered almonds, lightly toasted
1. Heat the olive oil in a heavy-based skillet, add the carrot sticks and cook, covered, over low heat for about 10 minutes, shaking the pan occasionally, until almost tender.
2. Add the garlic, parsley and green olives and stir to combine.
3. Season with salt and freshly ground black pepper, then toss the carrots over low heat for 1 minute. Stir in the slivered almonds and serve warm.
Chicken and Cheese Quesadillas
For 6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
1 (8-ounce) package cream cheese, softened
2 tablespoons chopped onion
12 teaspoons vegetable oil
1-1/2 cups shredded or diced cooked chicken breast
2 tablespoons whipping cream
2 tablespoons chopped fresh cilantro
6 (7 1/2-to 8-inch) flour tortillas
salsa, sour cream and avocado slices
3 tablespoons chopped roasted Anaheim chile or diced green chiles
1/2 teaspoon garlic pepper
1-1/2 cups shredded Jack cheese
1. In a food processor, combine cream cheese, cram, chiles, onion, cilantro and garlic pepper. Process until blended and as smooth as possible.
2. Make each quesadilla as follows: Pour 2 teaspoons oil in a large skillet and heat until hot. Lay a tortilla atop oil, swirl around and turn over. Spread top of tortilla all over with about 2 tablespoons cream cheese mixture. Spread 1/2 of tortilla with 1/4 cup cheese and 1/4 cup chicken. Cook over medium-low heat, covered, until tortilla is golden on underside. Fold tortilla in half and remove from pan.
3. Repeat with remaining tortillas and ingredients as above. To serve, cut each quesadilla into three to four wedges. Accompany with salsa and sour cream and garnish with avocado slices, if desired.
Eggs Scrambled with Asparagus and Green Onion
For 6 servings
Cooking time: 10 minutes
Preparation time: 15 minutes
Ingredients:
8 oz fresh asparagus
1 tablespoon olive oil
6 eggs
4 green onions, finely chopped
1/3 cup whipping cream
1.Trim the woody ends from the asparagus and cut into 1-3/4 inch lengths. Add the asparagus to a saucepan of lightly salted boiling water. Cook for 3 minutes, then drain.
2 Beat the eggs, cream and some salt and freshly ground black pepper in a bowl. Heat the oil over medium heat in a skillet, add the green onion and cook, stirring, for 2 minutes, or until soft. Reduce the heat to low, add the asparagus and pour in the egg and cream mixture. Cook, gently stirring, until creamy and just set. Serve hot.
Ham and Olive Empanadillas
For 15 servings (each)
Cooking time: 25 minutes
Preparation time: 45 minutes + 5 minutes cooling
Ingredients:
2 eggs
1/4 cup grated cheddar
1/4 cup stuffed green olives, chopped
3 sheets ready-rolled puff pastry, thawed
2/3 cup finely chopped cooked ham
1 egg yolk, lightly beaten
1. Place the eggs in a small saucepan, cover with water and bring to a boil. Boil for 10 minutes, then drain and cool for 5 minutes in cold water. Peel and chop.
2. Combine the eggs, green olives, ham and cheddar in a large bowl. Preheat the oven to 425 F. Lightly grease two baking sheets.
3. Cut the puff pastry sheets into 4 inch rounds. (You should be able to cut about five rounds from each sheet.) Spoon a tablespoon of the ham and olive mixture into the center of each round, fold the pastry over to encase the filling and crimp the edges firmly to seal.
4. Place the pastries on the baking sheets, about 3/4 inch apart. Brush with the egg yolk and bake in the center to top half of the oven for 15 minutes, or until well browned and puffed. Switch the baking sheets around after 10 minutes and cover loosely with foil if the empanadillas start to become too brown. Serve hot.
Marinated Red Sweet Peppers
For 6 servings
Cooking time: 5 minutes
Preparation time: 20 minutes + 3 hours or overnight marinating
Ingredients:
3 red sweet bell peppers
2 teaspoons coarsely chopped fresh flat-leaf parsley
1 teaspoon paprika
3 prigs fresh thyme
1 bay leaf
1/4 cup extra virgin olive oil
1 clove garlic, thinly sliced
1 green onion, sliced
2 tablespoons red wine vinegar
1. Preheat the broiler. Cut the red peppers into quarters. Broil, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and let cool, then peel away the skin. Slice thinly.
2. Place the peppers in a medium glass or ceramic bowl with the thyme, garlic, parsley, bay leaf and green onion. Mix well.
3. Whisk together the paprika, oil, vinegar and some salt and pepper. Pour over the peppers mixture and mix to combine. Cover and refrigerate for at least 3 hours or preferably overnight. Remove 30 minutes before serving.
Meatballs in Spicy Tomato Sauce
For 6 servings
Cooking time: 30 minutes
Preparation time: 40 minutes + 30 minutes refrigeration
Ingredients:
6 oz lean ground pork
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon tomato paste
1/2 cup frozen peas
6 oz lean ground veal
1 teaspoon ground cumin
1/3 cup dry bread crumbs
SPICY TOMATO SAUCE:
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup chicken stock
3 cloves garlic, crushed
1 teaspoon ground nutmeg
1 egg
1 onion, chopped
16 oz can crushed tomatoes
1/2 teaspoon cayenne pepper
1. Combine the pork, veal, garlic, spices, bread crumbs, egg and some salt and pepper in a bowl. Mix by hand until fairly smooth and leaving the side of the bowl. Refrigerate, covered, for 30 minutes.
2. Roll tablespoons of the mixture into balls. Heat 1 tablespoon of the olive oil in a skillet and toss half the meatballs over medium-high heat for 2-3 minutes, or until browned. Drain on paper towels. Add the remaining oil if necessary and brown the rest of the meatballs. Drain on paper towels.
3. To make the spicy tomato sauce, heat the oil in a saucepan over medium heat and add the onion. Cook, stirring occasionally, for 3 minutes, or until transparent. Add the garlic and cook for 1 minute. Increase the heat to high, add the wine and allow to boil for 1 minute. Add the tomatoes, tomato paste and stock and simmer for 10 minutes. Add the cayenne pepper, peas and meatballs. Simmer for 5-10 minutes, or until thick and the meatballs are coated in sauce. Serve hot.
Patatas Bravas
For 6 servings
Cooking time: 55 minutes
Preparation time: 15 minutes
Ingredients:
1 lb 8 oz all-purpose potatoes, cut into 1-1/2 inch pieces
1 small onion, chopped
1/2 teaspoon dried chilli flakes
1/4 cup dry white wine
dash Tabasco sauce
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon dried chilli flakes
2 ripe tomatoes, finely chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
SPICY TOMATO SAUCE:
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon tomato paste
1. Preheat the oven to 425 F. Place the potato pieces in a 12x8 inch baking dish, pour the oil over, sprinkle with some salt and toss to coat. Bake in the top half of the oven for 40 minutes, turning once, until the potatoes are cooked through and light brown.
2. To make the spicy tomato sauce, heat the oil in a saucepan over medium heat, add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic, cumin, chili and paprika and cook for 1 minute. Increase the heat to high, add the wine and simmer for 30 seconds, then reduce the heat to medium and add the tomatoes and tomato paste. Cook, stirring occasionally, for 10 minutes, or until the mixture is thick.
3. Process the sauce in a food processor or blender until smooth. Return the sauce to the saucepan to reheat and stir in the Tabasco, parsley and some salt. Pour the sauce over the potatoes and serve hot.
Scallop Saviche
For 15 servings (each)
Cooking time: N/A
Preparation time: 20 minutes + 2 hours marinating
Ingredients:
15 scallops on the half shell (with roe, optional)
2 fresh red chiles, seeded and chopped
1 tablespoon olive oil
1 teaspoon finely grated lime rind
1/4 cup lime juice
2 cloves garlic, chopped
1 tablespoon chopped fresh parsley
1. Take the scallops off their half shell. If the scallops need to be cut off the shell, use a small, sharp paring knife to carefully slice the attached part away from the shell, being careful to leave as little scallop meat on the shell as possible. Remove the dark vein and white muscle, and wash the shells.
2. In a nonreactive bowl, mix together the lime rind, garlic, chiles, lime juice, parsley and olive oil and season with salt and freshly ground black pepper. Place the scallops in the dressing and stir to coat. Cover with plastic wrap and marinate in the refrigerator for 2 hours to cook the scallop meat.
3. To serve, slide the scallops back onto a half shell and spoon the dressing over. Serve cold.
Spanish-Style Beef Kebabs
For 12 servings (each)
Cooking time: 5 minutes
Preparation time: 15 minutes + 2 hours marinating
Ingredients:
12x6 inch wooden skewers
1 tablespoon chopped fresh flat-leaf parsley
2 lb round steak
1/3 cup lemon juice
3 cloves garlic, chopped
1/2 teaspoon black pepper
PAPRIKA DRESSING:
2 teaspoons paprika
2 tablespoons red wine vinegar
large pinch cayenne pepper
1/3 cup olive oil
1/2 teaspoon salt
1. Soak the skewers in water for 1 hour, or until they sink, to make sure that they don't burn during cooking.
2. Trim the excess fat from the steak anc cut into 1-1/4 inch pieces. Combine the steak, garlic, parsley, lemon juice and pepper in a nonreactive bowl, cover with plastic wrap and marinate for 2 hours in the refrigerator
3. To make the paprika dressing, whisk the paprika, cayenne pepper, salt, vinegar and oil together until well blended.
4. Preheat a lightly oiled barbecue grill or broiler pan. Thread the pieces of marinated meat onto the skewers, then cook the kebabs, turning once, for about 5-6 minutes, or until cooked through. Drizzle with the paprika dressing and serve hot with wedges of lemon or a mixed lettuce salad.
Spanish-Style Skirt Steak
For 2 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
1 tablespoon frozen, thawed orange juice concentrate
1 teaspoon olive oil
4 tomato halves, seeded and grilled, then sprinkled with salt and pepper
1-1/2 to 2 teaspoons paprika
seasoned salt and pepper to taste
1/2 hot house cucumber, cut into very thin diagonal slices
1 clove garlic, minced
1 (1-pound) piece thinly sliced ranchera or skirt steak, fat trimmed off
1. In a small bowl, combine orange juice concentrate, paprika, garlic, oil and salt and pepper. Mix well (mixture will be thick). Rub on both sides of skirt steak and marinate 1 to 4 hours in refrigerator.
2. Grill or pan grill over high heat two to three minutes on each side or until cooked to desired doneness. Cut beef in half lengthwise and serve each half on a plate with two tomato halves and overlapping cucumber slices.
Stuffed Sweet Peppers
For 20 servings (each)
Cooking time: 20 minutes
Preparation time: 40 minutes + cooling
Ingredients:
5 large red sweet bell peppers
1 clove garlic, crushed
3x3-1/2 oz cans tuna in oil, drained
2 eggs, lightly beaten
oil, for deep-frying
1/4 cup butter
1/4 cup all-purpose flour
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon paprika
1 small boiling onion, finely chopped
1 cup milk
2/3 cup flour, extra
2/3 cup dry bread crumbs
1. Preheat the broiler. Cut the peppers into quarters. Broil, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and let cool, then peel.
2. Heat the butter in a saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes, or until soft. Add the garlic and cook for 1 minute. Add the 1/4 cup flour and stir for 1 minute, or until bubbly and just beginning to change color. Remove from the heat and gradually pour in the milk, stirring until smooth. Return to the heat and stir for 1 minute, or until the mixture boils and thickens and leaves the side of the pan. Stir in the tuna, parsley and some salt. Transfer to a bowl, cover with plastic wrap and allow to cool.
3. Spoon 1 tablespoon of the filling onto the bottom end of each pepper quarter, roll up and secure with a cocktail pick. Place the extra flour in a dish, the eggs in a shallow bowl and combine the paprika and crumbs in another shallow dish.
4. Coat the peppers in the flour, then the eggs, allowing the excess to drip away, then toss in the crumbs.
5. Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will brown in 15 seconds). Deep-fry in batches for 2 minutes, or until golden. Drain on paper towels and remove the picks. Serve hot.
Tahini and chilli Palmiers
For 32 servings (each)
Cooking time: 20 minutes
Preparation time: 25 minutes + 30 minutes refrigeration
Ingredients:
1/2 cup tahini (sesame seed) paste
2 sheets ready-rolled puff pastry, thawed
1 fresh red chilli, seeded and finely chopped
1/2 teaspoon paprika
1. Preheat the oven to 400 F.
2. Combine the tahini paste, chile and paprika in a bowl and season with some salt. Spread this paste over both puff pastry sheets, making sure that the paste goes all the way to the edges.
3. Take one pastry sheet and fold from opposite sides until the folds meet in the middle. Then fold one side over the other to resemble a closed book. Repeat with the remaining pastry sheet and tahini mixture. Refrigerate the pastry at this stage for at least 30 minutes to firm it up and make it easier to work with.
4. Cut the pastry into 1/2 inch slices. Cover two baking sheets with parchment paper and place the palmiers on them, making sure that the palmiers are not too close to one another becuase they will spread during cooking.
5. Bake the palmiers for 10-12 minutes on one side, then flip them over and bake for another 5-6 minutes, or until golden and cooked through. They are delicious served at room temperature.
6. NOTE: To freeze the palmiers, place the sliced, uncooked palmiers on a baking sheet and freeze until firm, then seal in plastic bags. When ready to cook, place the frozen palmiers on the two paper-lined baking sheets and allow to thaw, then cook following the steps above. The cooked palmiers can be stored in an airtight container for up to 1 week. If the palmiers soften, recrisp in a 350 F oven for 3-5 minutes, then cool on a wire rack. For an alternative filling, spread the pastry thinly with some tapenade or sun-dried tomato paste.
Tomato and Anchovy Toasts
For 4 servings
Cooking time: 5 minutes
Preparation time: 10 minutes
Ingredients:
8x1/2 inch thick slices Italian bread
2 tablespoons extra virgin olive oil
2 cloves garlic, halved
1-1/2 oz can anchovy fillets, drained and sliced
4 ripe vine-ripened tomatoes
1. Toast the bread on both sides until golden. While warm, rub both sides of the toast with the cut garlic.
2. Cut the tomatoes into halves and rub each side of the toast with some of them, so that the juice and seeds soak well into the toast but do not saturate it. Chop the remaining tomatoes and pile on the toasts.
3. Drizzle each toast with the oil and top with anchovy fillets. Sprinkle with salt and ground black pepper and serve immediately.
Veal Sausage in White Wine
For 4 servings
Cooking time: 10 minutes
Preparation time: 10 minutes
Ingredients:
2 teaspoons olive oil
1/2 cup dry white wine
4 thin veal sausages
1/4 cup chicken stock
1 clove garlic, chopped
2 teaspoons chopped fresh flat-leaf parsley
1. Heat the oil in a skillet over medium heat, add the sausages and cook for 5 minutes, turning to brown all over. Drain on paper towels. Cool slightly and cut diagonally into 1-1/4 inch pieces.
2. Add the garlic to the hot pan and cook, stirring, over medium heat for 30 seconds. Increase the heat to high for 30 seconds. Increase the heat to high and add the wine and chicken stock. Simmer for 3 minutes, or until the liquid is reduced by about two-thirds (there should be just a little liquid left in the pan). Return the sausages to the pan and stir for 30 seconds to reheat. Remove from the heat, stir in the parsley and season with salt and freshly ground black pepper. Serve hot with crusty bread.
Beef in Whisky
For 6 servings
Cooking time: 10 minutes
Preparation time: 10 minutes
Ingredients:
1/2 teaspoon ground black pepper
1 small onion, sliced into rings
1/4 cup chicken stock
12 oz thin beef round steak for schnitzel, cut into 2-1/2 inch pieces 1
1 clove garlic, thinly siced
1/4 cup whipping cream
1-1/2 tablespoons olive oil
1/2 cup whisky
1. Sprinkle the black pepper all over the beef pieces. Heat 1 tablespoon of the olive oil over high heat in a skillet. Add the meat in batches and brown for 20 seconds on each side. Remove the meat from the skillet.
2. Reheat the skillet over medium heat, adding the remaining oil if necessary. Add the sliced onion and cook, stirring, for 1-2 minutes, or until soft and lightly browned. Add the garlic and cook, stirring, for 1 minute. Increase the heat to high, add the whisky and boil for 1 minute, or until well reduced. Stir in the chicken stock and whipping cream and simmer for another 1 minute. Season with salt to taste. Return the meat and all of the juices to the pan and stir for 30 seconds to coat in the sauce and reheat. Serve hot.
Baked Polenta with Spicy Relish
For 48 servings (each)
Cooking time: 1 hour 10 minutes
Preparation time: 20 minutes + 2 hours refrigeration
Ingredients:
2-1/2 cups milk
1 tablespoon olive oil
2 red onions, coarsely chopped
1/4 teaspoon Mexican chili powder, or to taste
2/3 cup cornmeal
1 tablespoon cornmeal, extra
9 small plum tomatoes, coarsely chopped
1 tablespoon soft brown sugar
2 tablespoons butter, diced
SPICY RELISH:
1 tablespoon oil
1 large fresh red chilli, finely chopped
1 tablespoon red wine vinegar
1. Bring the milk to a boil in a saucepan. Reduce the heat and whisk in the cornmeal in a stream until it thickens, then stir constantly with a wooden spoon for 20 minutes until it leaves the side of the pan.
2. Remove from the heat and stir in the butter. Season to taste. Spoon and spread into a greased rectangular cake pan about 12x8 inches. Smooth the polenta and refrigerate for 2 hours, or until set.
3. To make the spicy tomato relish, heat the oil in a saucepan, add the chopped onions and cook, stirring, over high heat, for 3 minutes. Add the tomatoes, chile, chilli powder, sugar and vinegar. Simmer, stirring occasionally, for 20 minutes, or until thickened. Season well.
4. Preheat the oven to 400 F. Turn the polenta out, cut into 2 inch squares, then into triangles. Place on a baking sheet covered with parshment (silicone) paper, brush with olive oil and sprinkle with the extra cornmeal. Bake for 10 minutes, or until the polenta is golden and has a crust. Serve hot or warm with the warm relish.
Broiled Tuna with Olive Sauce
For 4 servings
Cooking time: 5 minutes
Preparation time: 15 minutes
Ingredients:
3 ripe tomatoes, peeled, seeded and chopped
1 tablespoon lemon juice
1 clove garlic, crushed
1 lb 4 oz tuna steak, cut into 3/4 inch cubes
2 tablespoons capers
4 green onions, finely chopped
12 Spanish black olives, pitted
2 teaspoons finely shredded lemon rind
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup extra virgin olive oil
1. In a bowl, combine the tomatoes, capers, lemon rind, lemon juice, green onions, parsley, garlic, olives and 3 tablespoons of the olive oil. Season with salt and black pepper and set aside.
2. Heat the remaining oil in a non-stick skillet, add the tuna in batches and cook over high heat for 1-2 minutes, turning once. The tuna should be undercooked, otherwise it may become dry. Place in a shallow dish.
3. Spoon the olive sauce over the tuna and serve warm.
Chickpeas and Chorizo
For 6 servings
Cooking time: 1 hour 10 minutes
Preparation time: 15 minutes + overnight soaking
Ingredients:
3/4 cup dried chickpeas
1 cinnamon stick
1 onion, finely chopped
12 oz chorizo sausage, chopped
1 bay leaf
4 cups chicken stock
1 clove garlic, crushed
1 tablepsoon chopped fresh flat-leaf parsley
4 cloves
2 tablespoons olive oil
pinch dried thyme
1. Soak the chickpeas in plenty of water overnight. Drain well, then combine with the bay leaf, cloves, cinnamon stick, stock and 5 cups water in a large saucepan. Bring to a boil and boil over high heat for 1 hour, or until the chickpeas are tender. If they need more time, add a little more water. There should be just a little liquid left in the pan. Remove the bay leaf, cloves and cinnamon stick.
2. Heat the oil in a large skillet, add the onion and cook over medium heat for 3 minutes, or until translucent. Add the garlic and thyme and cook, stirring, for 1 minute. Increase the heat to medium-high, add the chorizo and cook for 3 minutes.
3. Add the chickpeas and their liquid to the pan, stir well, then stir over medium heat until heated through. Remove from the heat and stir in the parsley. Taste before seasoning with salt and freshly ground black pepper. Delicious served hot or at room temperature.
Chorizo in Cider
For 4 servings
Cooking time: 15 minutes
Preparation time: 5 minutes
Ingredients:
1 tablespoon olive oil
1/2 cup hard apple cider
8 oz chorizo sausage, cut into diagonal slices
1 small onion, finely chopped
1/4 cup chicken stock
2 teaspoons sherry vinegar, or to taste
1-1/2 teaspoons paprika
1 bay leaf
2 teaspoons chopped fresh parsley
1. Heat the oil in a saucepan and fry the onion for 3 minutes, or until soft. Add the paprika and cook for 1 minute.
2. Add the cider, stock and bay leaf and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the chorizo and simmer for 5 minutes to reduce the sauce slightly. Stir in the vinegar and parsley. Serve hot.
Clams in Garlic Sauce
For 8 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
5 tablespoons extra-virgin olive oil
2 bay leaves
6 tablespoons chopped fresh parsley
1/2 cup minced onion
2 2-inch pieces dried guajillo chili with seeds, thinly sliced
1/2 cup dry Sherry
4 garlic cloves, minced
3 pounds Manila clams, scrubbed
1/4 cup fresh lemon juice
1. Heat oil in heavy large pot over medium-low heat. Add onion, garlic, bay leaves, and guajillo chili; saute until onion is tender, about 8 minutes. Add clams and saute 2 minutes. Sprinkle with 1/4 cup parsley. Add sherry and lemon juice. Increse heat to medium-high, cover and simmer until clams open (discard any that do not open), about 8 minutes. Transfer clams to shallow bowl. Boil sauce until slightly thickend, about 2 minutes. Season to taste with salt and pepper. Pour sauce over clams. Sprinkle with remaining 2 tablespoons parsley and serve.
Fried Eggplant with Honey, Mint and Sesame Seeds
For 8 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
1 pound eggplant, peeled, cut crosswise into 1/8-inch-thick rounds (about 32)
2/3 cup all purpose flour
2 large eggs, lightly beaten
3 tablespoons sesame seeds, toasted
4 cups water
1 teaspoon baking powder
olive oil (for frying)
2 tablespoons chopped fresh mint leaves
2-1/4 teaspoons salt
1 cup whole milk
1/4 cup honey
1. Place eggplant in large bowl. Add 4 cups water and 2 teaspoons salt. Let soak 30 minutes. Drain well; pat eggplant dry with paper towels.
2. Mix flour, baking powder, and remaining 1/4 teaspoon salt in medium bowl. Whisk in milk and eggs.
3. Heat enough oil to come 1/2 inch up sides of pan in heavy large skillet over medium heat. Working in batches, dip eggplant rounds in batter, then fry in oil until golden, about 30 seconds per side. Transfer to paper towels to drain.
4. Warm honey in small saucepan over medium heat. Place eggplant rounds on platter. Drizzle with honey. Sprinkle with sesame seeds and mint; serve warm or at room temperature.
Fried Fish Marinated in Garlic, Vinegar, Oregano and Cumin
For 8 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
1/4 cup white wine vinegar
2 tablespoons chopped fresh thyme
2 pounds skinless halibut fillet, cut into 1-inch pieces
lemon wedges
4 garlic cloves, minced
3/4 teaspoon ground cumin
olive oil (for frying)
2 tablespoons chopped fresh oregano
2 bay leaves, finely crumbled
1/2 cup all purpose flour
1 Whisk vinegar, garlic, oregano, thyme, cumin, and bay leaves in medium bowl to blend. Add fish and toss to coat. Let stand at room temperature 1 hour or cover and refrigerate up to 4 hours.
2 Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Place flour in large bowl. Remove fish from marinade. Toss fish in flour, then shake off excess. Working in batches, fry fish until cooked through and brown all over, turning occasionally with tongs, about 6 minutes per batch. Transfer to paper towels to drain. Sprinkle with salt and pepper. Transfer to platter. Serve warm or at room temperature with lemon wedges.
Marinated Salmon Fillet
For 8 – 10 servings
Cooking time: 25 minutes
Preparation time: 40 minutes + overnight marinating
Ingredients:
MARINADE:
1/2 cup extra virgin olive oil
pinch paprika
2 pickled onions, finely chopped
1 To make the marinade, whisk all the ingredients with some salt and pepper in a bowl and set aside.
2 Cut the salmon in half and place in a lightly greased steamer. Fill a saucepan half full of water, bring to a boil and sit the steamer on top. Steam, covered, for 10-12 minutes, or until the salmon is tender and cooked through. The flesh should flake easily yet still be moist. Place a pancake turner between the skin and flesh of the salmon and lift the salmon so the skin comes away. Peel away any remaining skin.
3 Place the salmon in a nonreactive dish to fit tightly in a single layer. Stir the marinade, then pour it over the hot salmon. Cover and refrigerate overnight.
4 Preheat the broiler. Cut the red pepper into quarters. Broil, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and allow to cool, then peel away the skin. Slice thinly.
5 Remove the salmon from the refrigerator 30 minutes before serving. Lift out of the marinade (reserving the marinade) and cut into 1-3/4 inch pieces. Place the salmon in a dish and pour the marinade over. Sprinkle with the onion and gherkins and garnish each piece with a strip of red pepper.
Mini Meatballs in Safron Sauce
For 32 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
8 ounces ground pork
1-1/2 teaspoons salt
1/4 cup extra-virgin olive oil
1 cup (or more) low-salt chicken broth
8 ounces ground veal
1 large egg, beaten to blend
1/2 teaspoon ground black pepper
1/4 cup chopped onion
1/4 cup dry white wine
4 tablespoons chopped fresh Italian parsley
1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry
all purpose flour
1/2 teaspoon Hungarian sweet paprika
1/4 teaspoon crumbled saffron threads
1. Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1-1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.
2. Heat oil in heavy large skillet over medium-high heat. Add meatballs and saute until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and saute until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper.
3. Place meatballs with sauce on platter. Top with 1 tablespoon parsley.
Piquant Potato Salad
For 4 servings
Cooking time: 10 minutes
Preparation time: 15 minutes
Ingredients:
1 lb baby new potatoes
1 tablespoon capers, coarsely chopped
1 teaspoon finely grated orange rind
2 teaspoons chopped fresh dill weed
2 green onions, chopped
1-1/2 tablespoons lemon juice
1. Place the baby potatoes in a large saucepan of water and bring to a boil. Cook for 10 minutes, or until tender when pierced with a knife. Drain well.
2. Place the potatoes in a bowl with the dill weed, green onions, capers and some salt and pepper. Mix well to combine. Whisk together the oil, lemon juice and orange rind and pour over the hot potatoes. Mix together and serve warm.
Saffron and Pistachio Loaf
For 1 loaf
Cooking time: 20 minutes
Preparation time: 30 minutes + 10 minutes
Ingredients:
2 pinches saffron threads
1 teaspoon sugar
2 teaspoons salt
3 tablespoons hot water
1 cup warm water
1/2 cup postachio nuts, coarsely chopped
4 teaspoons or 1-1/2x1/4 oz envelopes active dry yeast
3 cups all-purpose flour
1. Place the saffron threads and hot water in a bowl and let stand for 10 minutes. Place the yeast, sugar and warm water in another bowl. Cover and let stand in a warm place for 10 minutes, or until the mixture is foamy.
2. Mix the flour, salt and pistachios in a large bowl. Make a well in the center and add the yeast mixture and the saffron mixture (threads and all). Mix to a soft dough and gather into a ball. Turn out onto a floured surface and knead for about 5 minutes, or until the dough is elastic. Place in an oiled bowl, cover loosely with greased plastic wrap and let stand in a warm place for 1-1/4 to 1-1/2 hours, or until the dough has doubled in size.
3. Punch down the dough, turn out onto a floured surface and knead for 30 seconds, or until smooth. Shape into a 12x7x1/2-inch loaf. Place on a baking sheet and allow to proof in a warm place for 15 minutes. Preheat the oven to 400 F.
4. Bake for 20 minutes. To test the bread, turn upside down and tap with your fingertips. A hollow sound well tell you the bread is ready.
5. Serve the loaf warm or cold with olive oil or dips.
Shrimp Fritters
Cooking time: 10 minutes
Preparation time: 20 minutes
Ingredients:
2/3 cup all-purpose flour
2 tablespoons chopped fresh flat-leaf parsley
4 oz small cooked shrimp, shelled and chopped
1/3 cup self-rising flour
pinch cayenne pepper
oil, for deep-frying
2 green onions, chopped
3/4 cup club soda
1. Sift the flours into a large mixing bowl. Add the green onions, parsley, cayenne pepper and some salt and mix well. Make a well in the center, add some of the club soda and, using a whisk, gradually whisk in the flour from the sides to form a batter. Add enough of the club soda to form a batter that will drop from a spoon, then whisk until the mixture is smooth. Add the chopped shrimp and mix until everything is well combined.
2. Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will brown in 15 seconds). Drop scant tablespoons of the batter into the oil in batches and cook for 1-2 minutes, turning, until the fritters are puffed and evenly browned all over. Drain the fritters well on crumpled paper towels. Serve hot.
Shrimp Salad
For 6 servings
Cooking time: N/A
Preparation time: 30 minutes + 1 hour refrigeration
Ingredients:
1 lb 8 oz medium cooked shrimp, shelled and de-veined
1 green onion, chopped
1 tablespoon capers, coarsely chopped
1 tablespoon red wine vinegar
1 tablespoon coarsely chopped fresh flat-loaf parsley
1 tablespoon extra virgin olive oil
1. Combine the shrimp, capers, parsley, green onion and some salt and pepper in a nonreactive bowl.
2. Whisk together the red wine vinegar and olive oil until well blended, then pour over the shrimp mixture and mix well. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours, then serve chilled.
Spinach with Raisins and Pine Nuts
For 6 servings
Cooking time: 15 minutes
Preparation time: 15 minutes
Ingredients:
1 lb young spinach
1 small red onion, halved and sliced
pinch ground cinnamon
2 tablespoons pine nuts
1 clove garlic, thinly sliced
1 tablespoon olive oil
2 tablespoons golden raisins
1. Trim and discard the spinach stems. Wash and shred the leaves.
2. Put the pine nuts in a dry skillet and stir over medium heat for 3 minutes, or until light brown. Remove from the pan.
3. Heat the oil in the pan, add the onion and cook over low heat, stirring occasionally, for 10 minutes, or until translucent. Increase the heat to medium, add the garlic and cook for 1 minute. Add the spinach with the raisins and cinnamon. Cover and cook for 2 minutes, or until the spinach wilts. Stir in the pine nuts, and season to taste.
Stuffed Tomatoes
For 8 servings (each)
Cooking time: N/A
Preparation time: 12 minutes
Ingredients:
8 small ripe tomatoes, about 2 inches wide
1 small clove garlic, crushed
1 tablespoon snipped fresh chives
1 large ripe avocado
6 canned anchovy fillets, finely chopped
1 tablespoon lemon juice
8 Spanish black olive, pitted and chopped
1. Cut a 1/2-inch slice from the base of each tomato and scoop out the seeds and membrane. Place the tomatoes, cut-side-down, on a double layer of paper towels and drain.
2. Peel and lightly mash the avocado in a small bowl. Add the lemon juice, garlic, anchovies and olives. Season to taste with salt and freshly ground black pepepr.
3. Spoon the avocado mixture into the tomatoes and sprinkle with the chives.
Toasted Baguette with Tomatoes and Anchovies
For 8 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
2-1/4 pounds vine-ripened tomatoes, halved, seeded
1 16-ounce French-bread baguette, halved lengthwise, halves cut on diagonal into 4-inch-long pieces, lightly toasted
1/3 cup extra-virgin olive oil
additional extra-virgin olive oil
3 garlic cloves, pressed
10 to 20 anchovy fillets
1. Using coarse grater held over medium bowl, grate tomatoes down to skin. Discard skin. Add 1/3 cup olive oil and garlic to grated tomatoes. Season mixture to taste with salt and pepper.
2. Place toast pieces on platter. Drizzle with additional oil. Place anchovies in small bowl. Serve toast, passing tomatoes and anchovies alongside.
Wine and Ham Croquettes
For 30 servings (each)
Cooking time: N/A
Preparation time: N/A
Ingredients:
1/4 cup (1/2 stick) butter
3/4 cup dry white wine
1/4 teaspoon (generous) ground nutmeg
2 large eggs, lightly beaten
5 tablespoons olive oil
6 tablespoons low-salt chicken broth
1/2 cup finely chopped Serrano ham or prosciutto
2 cups panko (Japanese breadcrumbs)
9 tablespoons all purpose flour
6 tablespoons whole milk
2 tablespoons chopped fresh parsley
additional olive oil (for frying)
1. Melt butter with 5 tablespoons oil in heavy large saucepan over medium heat. Add flour; stir 3 minutes. Gradually stir in wine, broth, milk, and nutmeg. Stir until mixture thickens, about 45 seconds. Add ham and parsley; cook until mixture is thick, stirring frequently, about 5 minutes. Season with salt and pepper. Cool completely, stirring occasionally.
2. Spread ham mixture on plate. Refrigerate at least 2 hours and up to 4 hours.
3. Place beaten eggs and panko in separate medium bowls. Shape ham mixture into 1-inch balls. Dip balls in egg, then coat with panko.
4. Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Add half of croquettes and fry until golden brown, turning occasionally, about 2 minutes. Transfer to paper towels to drain. Repeat with remaining croquettes. Transfer to platter.
Zucchini Fritters
For 40 servings (each)
Cooking time: 20 minutes
Preparation time: 20 minutes
Ingredients:
2/3 cup all-purpose flour
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
oil, for deep-frying
4 cloves garlic, crushed
1 tablespoon chopped fresh parsley
5 zucchini, cut into 1/2 inch slices
2 canned anchovy fillets, finely chopped
1. Season the flour with plenty of salt and freshly ground black pepper. Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will brown in 15 seconds).
2. Toss the zucchini in the seasoned flour, shaking off any excess flour. Carefully drop a few zucchini slices into the oil and cook until golden brown. Drain on crumpled paper towels. Repeat with the remaining floured zucchini slices.
3. In a small saucepan, warm the extra virgin olive oil gently over low heat for a few minutes, then add the garlic and anchovies and cook for 3 minutes without browning. Remove the pan from the heat and stir in the sherry vinegar.
4. Toss the zucchini fritters in a bowl with the garlic and anchovy oil and sprinkle the parsley over the top. These fritters are delicious served hot, and can also be eaten cold the following day.
Banana Chiles with Garlic
For 6 servings
Cooking time: 10 minutes
Preparation time: 10 minutes + 30 minutes cooling and 2 days marinating
Ingredients
olive oil, for pan-frying
1/4 teaspoon salt
1/2 cup red wine vinegar
3 cloves garlic
1/4 teaspoon dried chili flakes
1/3 cup (80 ml) extra virgin olive oil
6 banana (Hungarian wax) chiles, any colour
2 bay leaves
1. Heat the olive oil in a large skillet over medium heat and add the garlic and banana chiles. Cook for 3 minutes, then place the garlic in a glass or ceramic dish large enough to fit all the chiles. Continue to cook the chiles for another 2-3 minutes, turning occasionally, until they are lightly browned all over, have softened and their skin has wrinkled. Remove from the pan and let stand until cool enough to handle. Carefully remove the skin, leaving the stems attached.
2. Place the cooled chiles in the dish with the garlic and sprinkle with the salt, chili flakes and bay leaves. Pour in the red wine vinegar and extra virgin olive oil, cover and cool for about 30 minutes, or until the chiles are at room temperature.
3. Place the dish in the refrigerator and chill for 2 days before serving. Remove from the refrigerator at least 30 minutes before serving.
Barbecued Shrimp with Romesco Sauce
For 6-8 servings
Cooking time: 25 minutes
Preparation time: 30 minutes + 30 minutes refrigeration + 15 minutes
Ingredients:
30 raw large shrimp
1/4 teaspoon salt
ROMESCO SAUCE:
4 cloves garlic, unpeeled
1/4 cup blanched almonds
1 tablespoon red wine vinegar
1/3 cup sun-dried sweet bell peppers in oil
1 plum tomato, halved and seeded
2 fresh long red chiles
1 tablespoon olive oil
1. Shell and devein the shrimp, leaving the tails intact. Mix with the salt and refrigerate for 30 minutes.
2. To make the romesco sauce, preheat the oven to 400 F. Wrap the garlic in foil and place on a baking sheet with the tomato and chiles and bake for 12 minutes. Add the almonds and bake for another 8 minutes. Cool for 15 minutes.
3. Place the almonds in a small blender or processor and blend until finely ground. Squeeze the garlic and scrape the tomato flesh into the blender, discarding the skins. Split the chiles and scrape out the seeds. Scrape the flesh into the blender, discarding the skins. Pat the sweet peppers dry with paper towels, chop and add to the blender with the oil, vinegar, some salt and 2 tablespoons water. Blend until smooth, adding more water if necessary to make a soft dipping consistency. Preheat a broiler or lightly oiled barbecue.
4. Brush the shrimp with a little oil and place on a broiler pan or straight on the barbecue. Broil or barbecue for 3 minutes, or until curled up and pink. Serve with the sauce.
5. NOTE: Romesco sauce is a classic Spanish sauce traditionally served with seafood. Make up to 5 days ahead and store in the refrigerator.
Barbecued Squid
For 6 servings
Cooking time: 15 minutes
Preparation time: 40 minutes + 30 minutes refrigeration
Ingredients:
1 lb small squid (calamari)
1/4 teaspoon salt
PICADA DRESSING:
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 clove garlic, crushed
1/4 teaspoon pepper
1. To clean the squid, gently pull the tentacles away from the hood (the intestines should come away at the same time). Remove the intestines from the tentacles by cutting under the eyes, then remove the beak if it remains in the center of the tentacles by using your fingers to push up the center. Pull away the soft bone from the hood.
2. Rub the hoods under cold running water and the skin should come away easily. Wash the hoods and tentacles and drain well. Place in bowl, add the salt and mix well. Cover and refrigerate for about 30 minutes.
3. Heat a lightly oiled barbecue griddle or preheat a broiler to its highest setting.
4. To make the picada dressing, whisk together the olive oil, parsley, garlic, pepper and some salt in a small bowl.
5. Cook the squid hoods in small batches on the barbecue griddle or under the broiler for about 2-3 minutes, or until the hoods turn white and are tender. Barbecue or broil the squid tentacles, turning to brown them all over, for 1 minute, or until they curl up. Serve hot, drizzled with the picada dressing.
Broiled Oysters
For 3-4 servings
Cooking time: 5 minutes
Preparation time: 5 minutes
Ingredients:
12 oysters on the half shell
2 teaspoons chopped fresh flat-leaf parsley
1/3 cup dry bread crumbs
2 tablespoons extra virgin olive oil
1 small clove garlic, crushed
lemon wedges, for serving
1. Preheat the broiler to medium. Remove any grit from the surface of the oyster flesh, then place the oysters on a baking sheet. Combine the bread crumbs, garlic, parsley and oil in a small bowl. Season with salt and pepper.
2. Sprinkle the crumb mixture evenly over the top of the oysters.
3. Broil until the crumbs are golden, taking care not to overcook. Serve with lemon wedges.
Gambas al Pil Pil
For 4-6 servings
Cooking time: 10 minutes
Preparation time: 30 minutes + 30 minutes refrigeration
Ingredients:
2 lb raw medium shrimp
1/3 cup olive oil
1/2 teaspoon paprika
1/2 teaspoon salt
3 cloves garlic, coarsely chopped
3 tablespoons butter
1/4 teaspoon dried chili flakes
1. Shell and devein the shrimp, keeping the tails intact. Mix the shrimp with the salt in a large bowl, cover and refrigerate for about 30 minutes.
2. Heat the butter and oil together in a flameproof dish over medium heat. When foaming, add the garlic and chili and cook, stirring, for 1 minute, or until golden. Add the shrimp and cook for 3-6 minutes, or until they curl up and change color. Sprinkle with the paprika and serve sizzling hot with plenty of bread for dipping.
3. NOTE: Traditionally, Gambas al pil pil is made and served in small earthenware dishes, with one small dish serving two people. You can make this recipe in two small dishes, just remember that it will cook more quickly.
Grilled Asparagus and Manchego in Walnut Vinaigrette
For 4-5 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
1 cup toasted walnuts
2 tablespoons olive oil
salt and pepper to taste
1/4 cup chopped toasted almonds
1/4 cup red wine vinegar
1-1/2 teaspoons Dijon mustard
1 pound asparagus, ends trimmed off
2-1/2 tablespoons honey
2 tablespoons water
1/2 cup small pieces diced manchego cheese
1. In a small food processor, process walnuts until finely ground. Add vinegar, honey, oil, mustard, water and salt and pepper and process until as smooth as possible. Set aside.
2. Meanwhile, grill or pan grill asparagus until barely tender. Divide evenly among four to five small plates. Spoon some of walnut mixture over center. Sprinkle with cheese and almonds. Serve immediately.
Ham and Mushroom croquettes
For 18 servings (each)
Cooking time: 20 minutes
Preparation time: 35 minutes + 2 hours cooling + 30 minutes refrigeration
Ingredients:
1/3 cup butter
3/4 cup all-purpose flour
3/4 cup finely chopped cooked ham
1/2 cup dry bread crumbs
1 small onion, finely chopped
1 cup milk
1/2 cup all-purpose flour, extra
oil, for deep-frying
1 cup finely chopped mushrooms
3/4 cup chicken stock
2 eggs, lightly beaten
1. Melt the butter in a saucepan over low heat and cook the onion for 5 minutes, or until translucent. Add the mushrooms and cook, stirring occasionally over low heat, for 5 minutes. Add the flour and stir over medium-low heat for 1 minute, or until the mixture is dry and crumbly and begins to change color.
2. Remove the pan from the heat and gradually add the milk, stirring constantly until smooth. Add the stock and return to the heat, stirring constantly until the mixture boils and becomes very thick. Stir in the ham and some black pepper, then transfer to a bowl to cool for about 2 hours.
3. When completely cool, roll 3 tablespoons of the mixture into croquette shapes about 2-1/2 inches long. Place the extra flour, beaten eggs and bread crumbs in three shallow bowls. Toss the croquettes in the flour, then in the eggs, allowing the excess to drip away, then toss in the bread crumbs. Place on a baking sheet and refrigerate for about 30 minutes.
4. Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will brown in 15 seconds). Deep-fry the croquettes, in batches, for 3 minutes, turning to cook on all sides, until browned and heated through. Drain on crumpled paper towels. Serve hot.
Marinated Sardines
For 12 servings (each)
Cooking time: 20 minutes
Preparation time: 40 minutes + 30 minutes cooling + overnight refrigeration
Ingredients:
12 sardines
1/2 cup olive oil
1/2 cup dry white wine
1/4 teaspoon paprika
1/2 teaspoon salt
4 cloves garlic
2 bay leaves
1/2 teaspoon dry thyme
1/4 cup all-purpose flour
1/2 cup red wine vinegar
6 black peppercorns
1. To clean the sardines, scrape a small knife along the body of each sardine, starting from the tail end, to remove the scales. This is best done under cold running water. Make a slit along the gut. Cut the head and pull it away from the body slowly so that the intestines come away with the head. Open the cut cavity and clean away the remaining intestines. Pat the sardines dry on paper towels.
2. Sprinkle the sardines inside and out with the salt. Place the flour in a shallow dish and toss the sardines in the flour, shaking off the excess. Heat half the oil in a skillet over medium heat and fry the sardines in batches for 2-3 minutes on each side, or until browned all over and crips. Place the sardines in a glass or ceramic dish and fit tightly into a single layer. Wipe the skillet clean with paper towels.
3. Heat the remaining oil in the same skillet over medium heat and add the garlic. Cook for 1-2 minutes, or until lightly browned. Place the garlic in the dish with the sardines. Add the red wine vinegar, white wine, bay leaves, peppercorns, paprika and thyme to the pan and simmer over low heat for 2 minutes. Set aside to cool for about 30 minutes. Pour the reduced mixture over the sardines, cover and refrigerate overnight, turning the sardines once during this time. Remove the sardines from the refrigerator at least 30 minutes before you are ready to serve. Serve cold.
Marinated Seafood Salad
For 6 serving |
