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Pork Chops with Prunes (Chuletas De Cerdo Con Ciruela Pasa)
For 6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
6 pork loin chops
125 ml/4 fl oz red wine
2 teaspoons sugar
2 teaspoons cornflour
freshly ground black pepper
225 ml/8 fl oz water
1 tablespoon olive oil
225 g/8 oz stoned prunes
1 cinnamon stick
salt
1. Season the pork chops with pepper and set aside while you prepare the prunes.
2. Place the prunes in a saucepan with the wine, water, sugar and cinnamon stick. Cover and simmer gently for 20 minutes until plump. Set aside.
3. Heat a large frying pan, add the oil and tilt the pan so the oil just covers the surface. Add the chops and fry over medium heat for about 6 minutes each side, until just cooked through. Remove chops to a warm platter and season lightly with salt. Drain the fat from the pan.
4. Remove the cinnamon stick from the prunes and discard. Strain the liquid into the frying pan. Mix the cornflour with a little water to form a paste and add to the pan. Stir over a low heat until the sauce is thickened and bubbling. Add the prunes and heat thoroughly. Pour over the chops and serve immediately.
Fried Meatballs (Albondigas)
For 4-6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
450 g/1 lb finely minced pork
1 medium onion, grated
6 tablespoons soft breadcrumbs
plain flour
225 g/8 oz finely minced veal or beef
1 clove garlic, crushed
2 eggs
olive or sunflower oil, for frying
85 g/3 oz cooked ham, finely chopped
3 tablespoons chopped parsley
salt and freshly ground black pepper
1 quantity salsa de tomate
1. Combine the minced meat, ham, onion, garlic, parsley, breadcrumbs and eggs in a bowl, adding salt and pepper to taste. Leave to stand for 10 minutes, then mix again, using your hands. With moistened hands, shape the meat mixture into large walnut-sized balls, place on a tray, cover and refrigerate for 30 minutes.
2. Heat 1 cm/1/2 inch of oil in a frying pan over a medium-high heat. Coat the meatballs in flour and shallow fry in batches for about 5 minutes until golden brown and cooked through, turning frequently. Drain on kitchen paper.
3. Heat the salsa de tomate in a saucepan. Add the meatballs and heat through before serving.
Green Beans with Ham (Judias Verdes Con Jamon)
For 6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
350/12 oz green beans
1 small onion, finely chopped
115g/4 oz cooked ham, sliced 5mm/1/4 in thick
2 cloves garlic, finely chopped
2 tablespoons olive oil
freshly ground black pepper
1. Top and tail the beans, stringing if necessary. Rinse and add to a saucepan of boiling, salted water. Return to the boil and boil, uncovered, for 4 minutes. Drain in a colander, rinse under cold running water and drain again. Cut the ham slices into 5mm/1/14 in wide strips.
2. Heat the oil in a large frying pan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for 1 minute. Add the ham strips, beans, and pepper to taste. Toss well, cover and cook over a low heat for 6-8 minutes, until the beans are just tender but still crip. Serve hot.
3. GUISANTES A LA ESPANOLA (GREEN PEAS WITH HAM) VARIATION: Substitute 280 g/10 oz green peas for the beans. Do not blanch; add to the pan with ham strips and add 3-4 tablespoons water and 1 teaspoon sugar. Cook until tender.
Loin of Pork with Orange (Lomo A La Naranja)
For 6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
1.3 kg/3 lb loin of pork, boned and rolled
1 medium onion, sliced
2 teaspoons cornflour
salt and freshly ground black pepper
2 medium carrots, sliced
3 tablespoons fino or other dry sherry
2 tablespoons olive oil
225 ml/8 fl oz chicken stock
1. Preheat the oven to 180C/350F/gas mark 5. Season the pork with salt and pepper. Pour the oil into a roasting pan, add the pork and brush with the oil. Place the onion and carrots around the pork and season with salt and pepper. Roast for about 1-1/2 to 2 hours depending on the thickness of the pork, until cooked-the juices should run clear when pierced with a skewer. Add the stock to the pan after 20 minutes, and replenish with water during cooking to keep the vegetables moist. Turn the pork to brown evenly.
2. While the pork is cooking, cut julienne strips of rind from 1 orange, then completely peel both oranges, removing pith and all traces of membrane. Segment the oranges into a bowl, discarding the seeds, and squeezing the juice out of any remaining membrane. Cover the stips of rind with water in a small saucepan and boil for 5 minutes. Drain and add to the orange segments.
3. When the pork is cooked, remove to a serving platter, cover with foil and stand for 10 minutes in warm place. Skim excess fat from the roasting pan contents and puree the contents in a blender or food processor. Mix the cornflour with the sherry and pour into a small pan. Add the contents of the blender and heat, stirring constantly, until slightly thickened and boiling gently. Add the orange rind, segments and juice, and heat gently for 5 minutes.
4. Carve the pork into thin slices and serve with the orange sauce poured over.
Potatoes with Chorizo Sausage (Patatas Con Chorizo)
For 4-8 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
900g/1 kg small white-skinned potatoes
2 tablespoons olive oil
1/2 teaspoon paprika
1 smoked chorizo sausage
1 clove garlic, crushed
salt
2-3 slices bacon (about 85g/3 oz)
pinch of cayenne pepper
1 tablespoon finely chopped parsley
1. If leaving the potatoes unpeeled, wash them well and dry in a clean clove. Cut the chorizo into 5 mm/1/4 in thick slices. Remove the rind from the bacon and cut the bacon into small squares.
2. Heat the oil in a large frying pan with a lid to fit. Add the chorizo and bacon and cook, stirring often, until they are lightly browned and the fat is melted. Stir in the garlic, cayenne pepper and paprika and cook for several seconds. Add the potaotes and stir to coat with the oil. Reduce the heat to low, cover and cook for about 30 minutes, until the potatoes are tender, stirring occasionally. Season with salt to taste and transfer to a warm serving bowl. Sprinkle with parsley and serve immediately.
Rabbit Hunter-Style (Conejo A La Cazadora)
For 6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
1.3 kg/3 lb rabbit, jointed
1 clove garlic, crushed
115 g/4 oz button mushrooms
1 bay leaf
salt and freshly ground black pepper
3 tablespoons olive oil
115 g/4 oz piece raw ham (jamon serrano or prosciutto crudo), diced
400 g/14 oz can chopped tomatoes
2 sprigs fresh thyme
chopped parsley, to garnish
1 large onion, chopped
2 tablespoons brandy
175 ml/6 fl oz red wine
2 sprigs fresh parsley
1. Rinse the rabbit pieces thoroughly and dry well with kitchen paper. Heat 2 tablespoons of the oil in a heavy-based flameproof casserole and brown the rabbit pieces all over. Remove to a plate.
2. Add the remaining oil and the onion to the pan and cook over a low heat for about 10 minutes, until transparent.
3. Stir in the garlic and ham and cook for 2-3 minutes. Return the rabbit to the casserole. Pour over the brandy, ignite and shake the pan until the flames die down. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the tomatoes, wine, herbs tied in a bunch, and salt and pepper to taste. Cover and simmer for 1-1-1/2 hours, until the rabbit is tender. If necessary, remove the lid towards the end of the cooking to reduce and thicken the sauce. Transfer to a serving dish and sprinkle with parsley.
Oxtail Stew (Rabo De Toro)
For 4-6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
3 tablespoons vegetable oil
2 medium carrots, thickly sliced
salt and freshly ground black pepper
125 ml/8 fl oz dry white wine
2 tablespoons chopped flat-leaf parsley
1 large onion, chopped
1 celery stalk, chopped
plain flour
225 ml/8 fl oz beef stock
1 bay leaf
2 cloves garlic, finely chopped
1.8 kg/4 lb oxtail, cut in 5 cm/2 inch pieces
400g/14 oz can tomatoes
1 teaspoon paprika
2 sprigs fresh thyme
1. Heat 1 tablespoon of oil in a large frying pan. Add the onion and cook gently for 5 minutes. Stir in the garlic, carrot and celery and cook for 10 minutes, turning often. Transfer to a large casserole.
2. Preheat the oven to 160 C/325 F/gas mark 3.
3. Season the oxtail pieces with salt and pepper and coat with flour. Heat the remaining oil in a frying pan and brown the oxtail in batches, transferring to the casserole.
4. Puree the tomatoes with their liquid and add to the frying pan with the wine, stock, paprika and herbs. Bring to the boil, stirring well to incorporate any browned juices in the pan. Pour over the oxtail in the casserole, cover and bake for 2-1/2 to 3 hours, until the oxtail is tender. The liquid should just cover the oxtail, so check after 1 hour and add more stock or water if necessary. Skim off the surface fat and remove the bay leaf and thyme sprigs before serving or reheating the casserole.
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