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					RECIPES
1 - APETIZERS
      “Boquerones en vinagre”

• Ingredients
• 1 kilo fresh anchovies
• good Spanish virgin
  olive oil
• white vinegar
• 3-4 garlic cloves
• fresh parsley
• sea salt
1Clean the anchovies/boquerones under water. Get rid of the heads
  and open the clean anchovies/boquerones as if they were books.
  Get rid of the insides of the fish and after rinsing them, place them in
  in a deep tray.
2Once you have the tray covered with "open book" fish, sprinkle some
  sea salt and cover them with the white vinegar.
3Put them in the fridge for a minimum of 12 hours. I usually let them
  sometime between 12 to 18 hours.
4Once the macerating is done, cut a couple of cloves of garlic in really
  thin slices (it depends a lot on how much fish you have and how
  much you like garlic). Put aside.
5Chop parsley in really small pieces.
6Get each fish out of the tray where they have been macerating.
  Arrange them nicely in another tray.
7Once they are arranged sprinkle the cut garlic and the parsley over
  the fish.
8Cover with good Spanish virgin olive oil.
9Enjoy with white wine and bread or a baguette.
10The prep time varies depending on your fish cleaning and cutting
  skill.
                            Steps:
• 1: Wash and cut the potatoes into thin slices. Heat the oil in the pan,
  and add the potatoes and salt. Fry, stirring occasionally. Tip: If you
  prefer the potatoes to be soft, use a spatula to mash them as they
  are frying. As soon as they are a golden colour, remove from the
  pan and put the potato mixture either in a sieve or on kitchen paper,
  so that as much oil as possible drains away or is absorbed.

• 2: Beat the eggs well with a pinch of salt, and add to the potatoes.
  Mix well.

• 3: Put two small spoonfuls of olive oil in the frying pan, so that the
  bottom of the pan is covered with a thin layer of oil. Once the oil is
  hot, add the potato and egg mixture. Tip: shake the pan gently as
  you move the mixture, so that none sticks to the bottom. Once the
  omelette seems to be cooked, use the lid of the frying pan (or a
  large plate) to tip the omelette out of the pan, add a little more oil
  and slide the omelette in again, this time putting the less cooked
  side first into the pan. If you need to repeat this step, so that the
  omelette is perfectly cooked and golden on both sides, you may do
  so. This omelette is delicious hot or cold
“Pulpo á Feira” (boiled Octopus,
        Gallician style)
       Ingredients
•   A big Octopus
•   A lot of Water
•   Onion
•   Potatoes
•   Laurel
•   Cooking Salt
•   Spanish Spicy Red
    Pepper (Pimentón)
•   Spanish Virgin Olive Oil
                               Steps
1 Boil water in a big pot with a peeled onion.
2 Get the big octopus and drown three times into the boiled
     water. This is because we don't want to remove the
     octopus peel.
3 After 30 minutes we have to look if the octopus is not too
     soft, and move it away.
4 The boiled potatoes have been cooked in slices before
     (thickness: +-1 cm,) during 15 minutes with laurel.
5 Cut the octupus in little pieces with scissors and put in a
     wood plate.
6 Sprinkle the cooking salt, Spanish spicy red pepper, and
     add virgin olive oil. Serve hot and enjoy it.

    Note:
    This delicious recipe is better with an Alvarino white
    wine and home-made bread.
2 - FIRST COURSES
        “Sopa de Ajo” (Castillian
             Garlic Soup)
•   Ingredients:
•   1/3 cup olive oil
•   3 cloves garlic, sliced
•   Spanish cured ham, cut
    into 1/4” cubes
•   2-3 slices of day-old
    bread, medium size
•   1 tbsp sweet paprika
•   1 quarter of water
•   salt
•   6 eggs
                 Steps:
1. Serves 6.
2. Heat the oil in a heavy frying pan. Add not-too-
   thinly sliced garlic. Before the garlic turns
   brown, add the cubed ham and the slices of
   bread. Sauté for a few minutes on medium
   heat.
3. Add the sweet paprika, followed by the water
   and salt. Bring to a slow boil. Boil for 5-10
   minutes.
4. To poach the eggs, carefully add eggs to the
   soup one at a time.
5. Scoop out poached eggs one at a time into
   soup bowls. Then, slowly ladle the soup into
   each bowl.
                         “Gazpacho”
         Ingredients (for 4 people):

•   1 Kilo tomatoes (preferable plum
    tomatoes)
•   1/2 small onion (60 grams)
•   1 small green pepper
•   1 small cucumber (the small
    chubby Spanish type)
•   1 small cup of olive oil
•   2 desert spoons of vinager
•   200 grams of bread from the day
    before, soaked in water
•   Small portions of diced tomatoes,
    red and green peppers, cucumber,
    onion and bread or croutons to
    sprinkle on top.
               Steps:
1: Put the tomatoes, onion, pepper, cucumber,
  vinager, oil and bread into a liquidizer. If you
  want to dilute it, add a glass of water. Tip: if you
  want to go for a tangy garlic taste, add a small
  amount of fresh garlic to the mixture before
  liquidizing.
2: Put the mixture into a bowl, add salt and pepper
  and leave the gazpacho to chill for at least an
  hour. If you want to eat it straight away, you can
  put some ice cubes in to cool it down.
3: Serve the gazpacho en soup bowls, with the
  portions of diced tomatoes, pepper, cucumber,
  onion, croutons etc on the table, so that
  everyone can add them to their bowl as they
  prefer. Tip: you can also sprinkle diced serrano
  ham or hard boiled egg.
           (Spanish Potato Salad)
             “Ensaladilla Rusa”
          Ingredients:
•   7 medium potatoes
•   2 roasted red peppers (bottled
    is fine)
•   1 16 oz can of peas and
    carrots, drained
•   2 hard-boiled eggs
•   1 6 oz can tuna, drained
•   mayonnaise – For home-
    made, see recipe link below.
•   Optional:
•   4-5 spears white asparagus for
    garnish
                                      Steps:
This Spanish potato salad recipe makes 6 servings.
1. Scrub the potatoes to clean off any lose dirt and sand. Pour water into a
   large pot, cover and bring to a boil on high heat. Place potatoes, eggs and
   carrots in the pot and boil them with skins until they are cooked, but not too
   soft. Test the doneness by pricking with a fork to make sure they are
   cooked, but still firm. Don‟t overcook the ingredients or when mixing the
   salad, you‟ll end up with mashed potatoes.
2. If you are preparing home-made mayonnaise, do so while the ingredients
   are cooking.
3. Drain the water from the pot and add cold water to the pot, covering the
   ingredients. Change every few minutes until everything is cool enough to
   handle with your bare hands. Refrigerate for a few minutes to cool further.
4. Remove from refrigerator and peel potatoes, eggs and carrots. Cut into
   small (approximately 1/2") cubes. Return to refrigerator while you prepare
   the other ingredients.
5. Cut all ingredients into small cubes and mix all together.
6. Add the mayonnaise mixture and mix thoroughly. If necessary, add more
   mayonnaise. Smooth top of potato salad, preparing for decoration.
7. Presentation
8. Put the mixture on a try and put some more mayonnaise over it. Then
   decorate with some red boild pepper, olives and asparagus.
3 - MAIN COURSES
  “Merluza a la vasca”(basque
             hake)
         Ingredients
-Flour, for coating
-black pepper
-900g hake steaks, cut into large
chunks
-Olive oil, for shallow-frying
-1 Onion, chopped
-6 clove Garlic, chopped
-225ml fresh fish stock
-225ml White wine
-12 Asparagus
-12 small fresh clams
-12 raw mussels
-100g fresh or frozen peas
-4 hard-boiled eggs, shelled and
halved
-juice of 1 Lemons
-50g chilled Butter
                   Steps
1. Preheat the oven to 190°C/gas 5.
2. Season the flour with salt and freshly ground pepper. Coat the hake pieces in the seasoned
flour.
3. Heat the olive oil in a large, heavy-based frying pan. Add in the hake and fry for 1 minute each
side.
4. Place the fried hake in a single layer in an ovenproof dish.
5. Add the onion and garlic to the frying pan and fry gently until softened. Layer the fried onion and
garlic over the hake.
6. Add the fish stock and white wine to the frying pan, scraping the pan with a spatula to deglaze
the pan. Bring to the boil and cook briskly until reduced by a third.
7. Pour the fish stock mixture over the fish and layer the asparagus on top.
8. Press the clams and mussels into the gaps between the hake. Cover the dish with kitchen foil
and bake for 8 minutes.
9. Add the peas and halved eggs to the hake. Bake for 2 more minutes.
10. Carefully strain the hake cooking juices into a pan. Bring to the boil and reduce by half.
11. Add in the lemon juice and whisk in the butter to make a smooth sauce.
12. Divide the hake mixture among 4 serving plates. Spoon over the sauce, sprinkle with parsley
and serve at once with lemon wedges
     Burgos Roast Baby Lamb

• Ingredients:
• 1 baby lamb (8-9
  kilos)
• water
• Olive oil
• 1 glass of white wine
                 Preparation:
1. Place the salted lamb on a roasting pan
   and paint it with some olive oil. Roast for
   40 or 50 minutes turning the meat once
   brown on both sides. Pour the white
   wine. Let it roast until the meat is tender.
   Pour some water over the meat from
   time to time.

2. It must be juicy when served.
           Bacalao al Pil-Pil
• Ingredients
• 1 kilo salted cod, then
  desalted
• 1 1/2 cups olive oil
• 3 cloves of garlic,
  thinly sliced
• 1 small dried hot chile
  pepper, seeded and
  cut into rings
                                         Preparation:
1.   Drain the salt cod and pat dry with paper towels. Cut into 3-inch squares, leaving
     the skin intact. When cooking later in olive oil, the skin will release the needed
     gelly to help emulsify the sauce.
2.   In a 12-inchpan, heat the olive oil over medium heat. When the oil is hot, add the
     garlic and the chile and fry, stirring occasionally, for 2 to 3 minutes, or until the
     garlic starts to turn golden. Using a slotted spoon, transfer the garlic and chile to a
     small bowl and reserve for garnish. Reserve the oil in the pan.
3.   Decrease the heat to medium-low and add the cod pieces to the oil. Simmer for
     about 10 minutes, being careful not to let the oil become too hot. The oil should
     just barely sizzle around the edges of the fish pieces. Using a slotted spoon,
     transfer the cod to a plate and then pour the olive oil into a wide heatproof bowl to
     cool. When the cod is cool enough to handle, remove any errant bones, leaving
     the pieces as intact as possible.
4.   Return the cod pieces, skin side up and in a single layer, to the pan. At this point,
     make sure that the pan, the cod, and the reserved olive oil are all lukewarm.
5.   Place the pan over medium heat and begin by spooning 2 or 3 tablespoons of the
     olive oil over the cod. It its here that the dance begins: using both hands, rotate the
     pan in circular motions over the burner. Continue the motion until the first drops of
     oil start to emulsify. You will know that the emulsion is beginning when the oil
     drops turn pale and cling to one another. Eventually the whole sauce will turn pale
     white.
6.   Continue to rotate the pan, interrupting only to add the olive oil gradually, spoonful
     by spoonful, until all the oil is incorporated into the emulsion. Depending on the
     quality of the cod and the gelly content of its skin, it will take anywhere from 15 to
     30 minutes to make the sauce.
7.   Divide the cod evenly among individual plates and spoon the sauce over the top.
     Garnish with the reserved garlic and chile. Serve hot or warm.
4 - DESSERTS
              “Arroz con Leche”
                (Rice Pudding)
         Ingredients:
•   2 cups milk
•   1-1/2 cups medium grain
    or pearl rice
•   1/2 cup granulated sugar
•   1/2 stick unsalted butter
    or margarine
•   peel of 1/2 lemon
•   1 cinnamon stick
•   1-2 tsp ground cinnamon
                                          Steps:
1.   Pour approximately 3 cups of water in a large pot and bring to a boil. When
     it begins to boil, add the rice. Reduce heat a bit and simmer for about 10
     minutes. Turn off burner and allow rice to sit in pot of water.
2.   Pour milk into another large pot and add sugar. Turn burner on low to
     medium heat. Stir until sugar is completely dissolved. Bring milk to a boil
     over medium heat, being careful that it does not boil over. While you are
     waiting for the milk to boil, drain the water from the rice.
3.   Once the milk boils, add drained rice, butter, cinnamon stick and lemon
     peel. Allow to gently boil for about 15-20 minutes, until rice is soft. Remove
     cinnamon stick and lemon peel. Remove from heat and pour rice pudding
     into a serving dish. Sprinkle the top with ground cinnamon. Allow to cool for
     15 minutes before serving because the mixture retains the heat.
4.   Arroz con leche can be served warm or cold. If you want to serve it cold,
     allow the rice mixture to cool down in the serving dish for 20 minutes, then
     refrigerate at least 1 hour.
5.   In the region of Asturias in Northern Spain, this dish is served with a crust of
     carmelized sugar on top. The traditional method for forming the crust is to
     liberally sprinkle sugar on top, then place a very hot iron on top of the rice to
     caramelize or burn it. You can accomplish the same thing by placing it
     under the broiler for a few minutes after sprinkling the top with sugar.
               “Flan de huevo”
              (Caramel custard)
     Ingredients
•   2 whole eggs
•   10 egg yolks
•   1 liter (4 cups) milk
•   Peel of 1 lemon, in
    pieces
•   6 tablespoons sugar
•   Caramelized sugar
•   8 tablespoons sugar
                     Steps
1 To make the caramelized sugar, heat sugar in an ovenproof (1 liter, 4
   cups) plan mold, over low heat, stirring constantly. Cook until sugar
   has melted and is golden brown. Tilt pan to coat bottom and sides.
   Remove from heat and let cool for at least 30 minutes, tilting pan
   occasionally to coat sides. To make the custard, mix half of the milk
   with 3 tablespoons sugar and peel of 1 lemon. Cook slowly over low
   heat for 1/2 hour, stirring constantly. Set aside.
2 Remove lemon pieces and discard. In large bowl beat whole eggs
   and egg yolks lightly. (Egg shells can be saved and added later to
   water of the Baño María to prevent from splashing into flan while
   cooking). Blend in 3 tablespoons of sugar and remaining milk.
3 Gently add the boiled milk and stir. Pour custard mixture into mold on
   top of caramelized sugar. Place mold in pan of hot water (Baño
   María). The water should cover more than half of mold. Cook on top
   of stove over a medium flame for 30 minutes. Transfer to a
   preheated F (180 C) oven and continue cooking for another 30
   minutes or until an inserted knife comes out clean. Immediately
   remove from water and cool, covered, at room temperature.
4 Refrigerate, covered, until ready to serve. Unmold by loosening sides
   of custard with a knife and place a serving plate over mold. Turn
   over on to plate.
      “Leche Frita” (fried milk)
     Ingredients
•   1l milk
•   180ml olive oil
•   1 spoonful of sunflower
    oil
•   2 eggs
•   60 gr corn flour
•   60 gr of light flour
•   1 stick of cinnamon
•   120 gr sugar
                         Preparation
1. Dilute the flour together with the corn flour and sugar in
   1/4l of milk. Boil the rest of the milk with the cinnamon
   stick for ten minutes and add it, after straining, into the
   paste made earlier.
2. Simmer the mixture on a low heat, without stopping
   stirring, for a period of 10 minutes. Put it on a tray
   greased with sunflower oil and allow it to cool.
3. Once the mixture is cold, cut it into rectangles of about
   10 x 5cm, putting them into flour and beaten egg and
   frying them on a medium heat in the 2dl of olive oil. Dry
   off the excess oil and sprinkle them with sugar and
   ground cinnamon.
CURIOSITIES
      Jamón Serrano peculiarities
The pigs are often black, giving this
 supreme jamon its familiar name
 in Spain: pata negra, or black
 hoof. They are 14 to 20 months
 old when killed and weigh 160kg
 to 170kg. They have led a
 relatively long, calm life, ranging
 freely and eating well. This is the
 second point about the Iberian
 pigs: their diet.
Iberico ham is graded in three
 categories according to the pigs'
 diet. From our point of view they
 start at luscious and range to the
 sublime: jamon iberico de pienso
 is fed entirely on grain; jamon
 iberico de recebo has a free-range
 diet of acorns, grain and pasture
 foraging and is fattened to its final
 20kg to 30kg with grain; and
 jamon iberico de bellota, the
 pinnacle of Spanish pork, is fed in
 its final stage, from 90kg to 165kg,
 on acorns and natural pasture.
Eating 12 Grapes on New Year's
         Eve in Spain.
For a long time, Spanish people have
had a traditional custom of celebrating
New Year's Eve. On the last day of the
year, the 31st of December, they wait
until twelve p.m. Everybody has to
have twelve grapes ready to eat when
the clock starts to chime. It is
traditional to eat them as you hear the
clock from Puerta del Sol in Madrid
chiming.
When it is midnight, each time the clock
chimes, they put a grape in their
mouth. By the time the clock has
finished chiming, everybody has to
have finished their grapes and the
New Year starts, but hardly nobody
ever finishes eating the grapes on
time.

This tradition started in Spain because
one year when there was a big grape
harvest, the king of Spain decided to
give grapes to everybody to eat on
New Year's Eve.
                                       Turrón
Turrón is a very old, traditional sweet of
Moorish (Arabic) origin. Turrón has been a
popular sweet for centuries, even outside
Spain‟s borders. It is said that the Moors
invented turrón over 500 year ago in Jijona, a
small town about 30 miles or so north of
Alicante. Jijona‟s economy is focused on the
production of turrón and there is even a
museum of turrón that chronicles the process
and history of the sweet. In addition, it is
located within the factory that makes both “El
Lobo” and “1880” brands of turrón. If you are
lucky enough to visit the museum from mid-
June to mid-December, you can watch the
turrón production from a balcony high above
the factory floor. (For more information on the
museum, please see the end of the article.)
There are two traditional basic types of turrón.
Soft Jijona or turrón blando, which is so smooth
it has the consistency of peanut butter and hard
Alicante or turrón duro, which is like a thick
almond nougat candy, similar to peanut brittle.
The wild flowers that bloom in the
mountainsides all around the town of Jijona are
food for the bees that produce the honey, which
is such an important ingredient of turrón. The
honey, together with the almonds from nearby
orchards forms delicious turrón in the hands of
artisan candy makers, called turroneros. In
1939 a Denomination of Origin for turrón from
Jijona was created and in 1991 the rules of the
denomination were revised.
Castillian Garlic Soup Story
In Spain, it is common in northern
areas and specially in Castilla. In
rural places, Sopa de Ajo was
taken some three hours after
breakfast, to recover from hard
work and cold weather. It used to
be cooked using some types of
meat or fat but today these two
ingredients are not used any
more. You can find it as a typical
recipe cooked in Burgos where
the winters are cold and soups
and stews are eaten daily. Castilla
is the "land of bread" and it is
bought fresh daily. However, a
Spanish cook would never serve it
stale, so this recipe is a good way
to use any stale bread that is left
over from the day before‟s meals.
 OTHER
RECIPES
LENTILS AT THE GARDENER
          STYLE
            Ingredients:
            • ( 4 servings):
            • 200 g. Lentils
            • 50 g. Bacon
            • 1 green pepper
            • 2 carrots
            • 2 ripe tomatoes
            • 1 medium onion
            • 1 leek
            • 1 cube beef broth
            • ½ dl. Olive oil
            • salt
            • water
            • white pepper
            • 4 medium potatoes
PEPARATION:
•   - Put the lentils to skoak the night before.
•   - Wash and peel the carrots, rhe onion and the leek.
•   - Wash an peel the potatoes. Wash the peppers well.
•   - Wash the tomatoes and peel them as follows: make in incision in
    the shape of a cross in the center of its top, dive them in boiling
    water for 30 seconds, remove them and remove the skin with a thin
    knife.
•   - Cut all vegetables into veryfine dices.
•   - Cut the bacon into 1 cm cubes. Aside.
•   - Heat olive oil in a pan of high walls and skip the vegetablesat low
    heat for 2 or 3 minutes.
•   - Add lentils and mix everything well.
•   - Inmerse the prepared water and add de beef broth cube crushed.
•   - Season to taste.
•   - Cook the stew at low heat for approximately 2 hours.
•   - Serve in bowls, previously heated.
POTTAGE OF CHICK-PEAS WITH
  COLD FISH AND SPINACHS
             INGREDIENTS:
             • 400g of coldfish
             • 300g of chick-peas
             • 400g of spinach
             • 2 onions
             • 1 leek
             • 1 carrot
             • 1 small cup of olive oil
             • salt
PREPARATION:
• Desalt the coldfish in pieces and take out the bones.
  Soak in water during 24 hours, changing the water 3
  times.
• Cook the chick-peas in water and salt, with a slightly
  fried leek, carrot and onions. Put some salt.
• Boil the spinach in a pan with water and salt during 5
  minutes. Drain and cut.
• Put one frying-pan with oil and onion and cook aver a
  low heat, then salt the onions until brown.
• When the onions start to be brown, add the coldfish and
  cook at low heat, the necessary time.
• When the chick-peas are boiled, drain and add the
  spinach and the coldfish, and cook it slow heat during 2
  or 3 minutes all together. Then serve it.
MEDITERRANEAN SALAD WIHT
         PASTA
            INGREDIENTS:
            • 125gof mozzarella
            • 80g of tuna in olive oil
            • 12 black olives
            • 1 tablespoon of
              capers
            • 10 cherry tomatoes
            • 1 teaspoonful of
              oregano
            • 3 tablespoon of oil
PREPARATION:
• Boil the pasta with a lot of water, drain and
  empty water over.
• Cut the mozzarella cheese in dices and
  put them into a bowl; add the tuna, the
  olives cut, the cappers, the tomatoes, the
  oregano, salt and pepper.
• Dress the pasta with this mixture
MUSHROOMS SCRUMBLE
         INGREDIENTS:
         • 500g of mushrooms
         • 8 eggs
         • ½ of onion
         • 2 cloves of garlic
         • 3 spoonfuls of olive oil
         • 1 spoonful of parsley
         • 1 pinch of white
           pepper
PREPARATION:
• Cut the onion and into the pieces, cut them into
  a frying pan with the three spoonfuls until the
  onion is transparent.
• Wash the mushrooms and cut them into pieces,
  put them into the frying pan and boil them for ten
  minutes .When they haven‟t got any water
  season them.
• Beat the eggs, add the one pepper and put it
  into the frying pan with the mushrooms. Wait
  until they are set. Serve it freshly cooked.
VEGETABLES MASH
       INGREDIENTS:
       • 3 spoonfuls of oil
       • 1 spring onion
       • 1 green pepper
       • 1 leek
       • 1 courgette
       • 3potatoes
       • 1 clove of garlic
       • Salt
PREPARATION:
• 1. Fry the spring onion, the garlic, the
  green pepper and the leek.
• 2. When it‟s fried add the courgette and
  the potatoes. Fry lightly for a few minutes.
  Add ½ litre of water and cook it during ¾
  of an hour.
• 3. After that, beat with the mixer and add a
  bit of liquid cream.
MOUNTAIN SOUP
      INGREDIENTS:
      • 50g macaroni
      • 1 cabbage
      • 100g onion
      • 100g tomatoes
      • 150g oil
      • a pinch of salt
      • 2 carrots
      • 3 leeks
PREPARATION:
• Cut some water in a pan according to the
  quantity you want.
• Put the cabbage in the pan and boil it. Cut the
  carrots and the leeks into small pieces and put
  them into the pan. Add a pinch of salt.
• After half an hour adds the macaroni and the
  potatoes, you must peel them and cut them into
  squares.
• In another pan put the onions with oil to cook.
• When the onions are golden, add the tomatoes.
• Add the onions to the tomatoes and the
  macaroni, potatoes, etc. Get them all to boil.
• It„s ready to serve.
 GALLEGO BROTH (4-5people)
INGREDIENTS:
• - 1 pork tail
• - 1 piece of bacon salt
• - 1 pig‟s chop
• - 1kg of salted lacon
• - ½ kg pork chop
• - 4 sausages
• - 1/2kg chick peas
• - Half kg of beef
• - Half chicken
• - 1 cabbage
• - 8 peeled potatoes
• - Olive oil
PREPARATION:
• Boil the hard ingredients in a pressure cooker for
  about 3 quarters of an hour. That is: the pork
  chop, the pig‟s ear, the sausages and the chick
  peas (previously soaked in water for 8 hours).
  When is cook, let it cold and take out the fat
  over.
• Add the rest of the ingredients and cook them all
  for about a quarter of an hour more. Ready
  serve!
PRESENTATION:
• Serve the chick peas and vegetables as a first
  course and the meat as a second course

				
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