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Recipes
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 Serves 4
Ingredients:
Preparation: In a frying pan, sauté the sliced mushrooms in some oil and butter, adding a pinch of salt and some black pepper. Keep aside. In the same pan, fry the bread on both sides, until golden, place onto serving dishes and keep hot. In the same pan, fry the fillets of beef, seasoning if desired, and place on top of the slices of bread. In the oil that is left over, toss the pieces of ham, truffle and liver. Stir well and add the tomato purée and sherry, leaving to heat through for one minute. To serve, pour the sauce over the fillets and dish the mushrooms on the side. Serve very hot.
Serves 4 Ingredients:
Preparation: Mix the wine, orange zest and juice with the chopped onion and thyme. Baste the pork chops and place in a shallow dish, covered and refrigerated for at least 12 hours, turning from time to time. Drain and either grill or barbecue the chops. Place on hot serving dishes and keep hot. Meanwhile, strain the marinade into a small pan, add the stock cube and heat gently for 5-10 minutes. Take off the heat and stir in the cream, season as desired and pour over the chops. Serve immediately.
Serves 6-8 This dish tastes best when it is prepared the day before it is to be served. Ingredients:1kg parboiled tripe 4 onions, chopped 6 cloves garlic, finely chopped 8 tbsps Spanish olive oil 2 tbsps Spanish pimentón (or paprika) 250 gr. chorizo, sliced 2 Spanish morcilla (blood sausage), about 150 gr., whole 4 wineglasses dry white Spanish wine 8 medium tomatoes, skinned and chopped 3 tsps fresh thyme 2 bayleaves 8 cloves 20 peppercorns pinch ground nutmeg 2 fresh chillis, chopped 350 gr. cooked garbanzos (chickpeas), drained 5-6 tbsps fresh parsley, chopped salt Preparation: Soak the tripe for about 5-10 minutes, rinse thoroughly and drain well. Cut it into 5cm (2") squares. In a large, heavy based pot, heat the oil and sauté the onions and garlic until lightly golden. Stir in the pimentón, tripe, chorizo, and pour over the wine. Bring to the boil and stir in the tomatoes, thyme, chilli, bayleaves, cloves, peppercorns, nutmeg and a pinch of salt. Now add the morcillas and cook over a very low heat until the tripe is tender, which could be between 1 and 2 hours, but taste after one hour. Once the tripe is ready, discard the bayleaves, stir in the garbanzos (chickpeas) and heat through for about 5-10 minutes. Before serving, sprinkle over the chopped parsley.
Serves 6 For this recipe, you will need tender young lamb (either a leg, or half lamb, depending on size). If you choose a leg of lamb, make sure that it is round and plump and not long. Ingredients:1½-2 kg lamb 2 cloves of garlic, peeled 40g lard/dripping/oil 1 tsp white vinegar hot water for the sauce salt and freshly ground black pepper Preparation: About an hour before you are going to roast the lamb, rub the skin well all over with the garlic. Then rub over the lard or oil, sprinkle with salt and leave to rest. Preheat the oven to high. Place the lamb in a roasting tin and pop it into the oven to bake on high for about 15 minutes. Now, reduce the heat to medium, and let the lamb roast for a further 45 minutes (for 1½ kg) or 60 minutes (for 2 kg), basting from time to time with the juices. 15 minutes before the lamb is ready, brush over the vinegar. Switch off the oven and let the lamb rest for 5 to 10 minutes. Now, transfer the lamb onto a big plate and carve into slices, reserving all the juices to add to the sauce, and keep warm. Meanwhile put the roasting tin onto the stove to heat up, add a little hot water, and scraping the bottom and sides of the tin mix the juices well. Serve this separately in a sauce bowl. This meal can be served with roast or mashed potatoes, white beans or frijoles.
Serves 4 Ingredients:400g lean beef, minced 400g lean pork, minced 8 mushrooms, sliced 100g spinach, cooked and chopped 2 eggs, beaten fresh bread crumbs, soaked in milk milk flour fresh parsley, chopped Spanish extra virgin olive oil For the sauce: 2 onions, chopped 2 spring onions, chopped 4 cloves garlic, roughly chopped 2 ripe tomatoes, roughly chopped Spanish extra virgin olive oil Small glass beef stock Salt and freshly ground black pepper Preparation: In a bowl, mix together the two meats, spinach, egg, bread crumbs and salt. Roll about a tablespoon amount of meat to form a ball, toss in the flour. Do this to form all the meatballs then fry gently until browned. To make the sauce: saute the vegetables in a pot with the oil, adding the stock if they become dry, and salt and pepper. Cook gently from 15 minutes, Now blend in a food processor and return to the pot, carefully adding the meatballs. Stir in the mushroom slices and parsely and cook gently for a further 15 minutes
Serves 4 Ingredients:1.5kg chicken, cut into bite-size portions 100ml olive oil 10-15 cloves of garlic, peeled and whole 6 strands of saffron (optional) 50g plain flour 100ml dry sherry The marinade: 7-10 cloves of garlic, crushed juice of 1-2 lemons mixed fresh or dried herbs ground pepper Preparation: Place the chicken pieces in a shallow dish. Mix all the marinade Ingredients and cover the chicken. Leave, covered overnight in the fridge. Lift the chicken pieces from the dish, keeping the marinade, and toss in the flour. In a large pot, heat the oil and fry the chicken for 6-8 minutes, until golden. Add the whole garlic cloves and fry gently until lightly golden, add the sherry and raise the heat until the marinade begins to boil. Reduce the heat, cover and simmer until the chicken is tender (35-45 minutes) and the sauce has thickened. Place the chicken and garlic on serving dishes and drizzle over the flavoured oil.
Serves 4 Ingredients:1 x 800 gr. rabbit, jointed into bite-sized pieces 2 medium onions, sliced 8 medium tomatoes, skinned and chopped 1 medium courgette, finely sliced 1 small red bell pepper, de-seeded and finely chopped 4 tbsp olive oil salt and pepper Preparation: In a large frying pan, heat the oil until hot and brown the rabbit pieces. Once fried, transfer to a casserole and keep aside. In the same pan, sautée the onion. When this begins to turn golden, stir in the chopped bell pepper and courgette. Once this has fried for about 5 minutes, add the chopped tomato and cook for a futher 5 minutes. Now pour this tomato mixture over the rabbit pieces, seasoning as desired, cover and cook slowly until ready. Serve very hot.
Serves 5-6 Ingredients:2 x 1.25kg rabbits, jointed and cut into 6 pieces 100ml olive oil 250g onions, chopped 5-8 cloves of garlic, chopped 750g fresh tomatoes, skinned and chopped 750g red bell peppers, seeded and diced 75g serrano ham, diced 75g chorizo sausage, diced 2 tbsp fresh parsley or thyme, chopped 1 tsp sweet pimenton (paprika) salt and pepper Preparation: In a large pot heat half the oil. Add the onions and sauté for about 15-20 minutes then stir in the tomatoes and a pinch of salt. Cover and simmer gently. Take another pot to heat the rest of the oil and fry the rabbit pieces until golden brown (about 10-15 minutes). Add the pimenton, chopped garlic, serrano, chorizo, and stir well. Empty this into the pot with tomato mixture and mix well. In the empty pot add the diced bell peppers and cook on a medium heat until soft and then tip them into the pot with the tomato mixture. Stir in the herbs and check the seasoning, cover and simmer gently for 35-45 minutes.
Ingredients for 4: 2-4 partridges, cleaned and split in half freshly ground black pepper salt 3 tbsps Spanish virgin olive oil 1 medium onion, chopped 4 cloves garlic, finely chopped 1 tbsp plain four 1tbsp white wine vinegar 250ml (8 fl oz) chicken stock 1 wineglass dry white wine 3 bay leaves 3 whole cloves 2 tbsp bitter dark chocolate, grated Preparation: Sprinkle salt and pepper over the partridges. Heat the oil in a deep, flameproof casserole, add the birds and fry for about 5 minutes until golden brown on all sides. Add the onion and garlic and cook for a further 4-5 minutes, until softened. Now make a roux, by stirring in the flour, then add the stock, wine, vinegar, bay leaves and cloves. Slowly bring to the boil, stirring constantly, and season with a little salt and pepper. Cover the casserole and leave to cook very gently for about 30-40 minutes, until the birds are tender. Stir in the grated chocolate, cover and cook for a further 15 minutes. Remove the birds to a heated serving dish and strain the sauce over them.
Serves 4 Ingredients:4 partridges, whole and cleaned 4 cups Spanish virgin olive oil 25 very small, peeled onions 10 cloves garlic, peeled and whole 4 slices of bread from the previous day sweet red paprika fresh parsley 4 soup spoons vinegar a ladle of stock (or in cubes) powdered white pepper salt Preparation: Prepare the partridges by sprinkling salt and pepper inside and out. Heat the oil gently in a pan and fry the garlic, removing them when they are golden and keep them aside. Then, add the partridges, braising and adding the red paprika, the vinegar and the stock and put the lid on the pan, to leave to cook over a slow heat. Now add the onions to the pan (they should be whole). Fry the slices of bread in virgin olive oil mash them in the mortar with the reserved garlic and a few sprigs of parsley, adding this to the pan. Once the partridges are cooked, serve them in a dish with the onions and the sauce.
Ingredients for 4: 4 partridges 1 glass of dry white wine 2 soup spoons of flour 1 bay leaf 4 cloves of garlic, peeled and whole ground nutmeg 8 grains of black pepper 3 soup spoons of Spanish olive oil 1 onion, peeled and chopped salt water Preparation: Clean the partridges well and salt them inside and out. Then, toss them in the flour and place them in an earthenware pot. Now, add the onion, a pinch of nutmeg, the garlic, the bay leaf, grains of pepper, white wine, a glass of water and a glass of oil. Cover the pot, placing it on a low heat so that the birds cook slowly, turning them from time to time. When they are tender, remove them and strain the sauce which we will pour over them just before serving.
Serves 4 Ingredients:450g cooked chicken, cubed 8 anchovy fillets, soaked in milk, rinsed and dried 1 small red Spanish onion, finely chopped 2 tbsp chopped fresh tarragon 2 tbsp chopped fresh chives 4 tbsp chopped fresh parsley 280ml fresh mayonnaise 140ml natural yogurt 2 tbsp tarragon vinegar pinch of hot pimenton (paprika) pinch of sugar 1 large leafed lettuce, shredded 1 ripe avocado, cubed Preparation: Mix all the Ingredients (except the chicken, avocado and lettuce) in a food blender. Whizz until smooth. (This dressing is best left in the fridge for an hour or so, for the flavours to blend). When ready to serve, arrange the shredded lettuce on plates, top with the cubed chicken and avocado and spoon over the dressing.
Serves 4 Ingredients:4 small poussins salt and freshly ground black pepper olive oil to brush 4 small lemon wedges 4 bay leaves 2tbsp olive oil 1 medium onion, thinly sliced 3 cloves of garlic, crushed 450g tomatoes, skinned, de-seeded and roughly chopped 140ml red wine 2 tbsp sun-dried tomato puree 1 green chilli, de-seeded and thinly sliced 1 medium red bell pepper, in thin strips 1 small green bell pepper, in thin strips 3 tbsp blanched almonds, chopped 1 tbsp pine nuts 12 pitted black olives 2 tbsp sultanas or raisins Preparation: Preheat the oven to 190ºC/375oF/Gas 5. Rub the poussins with salt and pepper (inside and out). Brush the skins with the olive oil, and stuff a lemon wedge and bay leaf inside each one. Roast these for about 45 minutes, until tender. Meanwhile, heat the olive oil in a large frying pan, and sautee the onion and garlic until translucent. Add the tomatoes and fry lightly for a further 2 minutes. All all the remaining Ingredients and simmer for 20-25 minutes, until the sauce has thickened and the tomatoes are soft. Place the poussins on a serving dish and spoon over the sauce. Serve with remaining sauce in a jug.
Serves 4 Ingredients:4 large chicken breasts, skinned and flattened 100g butter, soft 2 cloves of garlic, crushed 1 tbsp fresh or 1 tsp dried oregano 16 slices of jamon serrano (prosciutto ham) salt and freshly ground black pepper Preparation: Preheat the gr.ill to medium hot. Flatten each chicken breast between 2 pieces of damp gr.easeproof paper. Mix together the butter, garlic, oregano, salt and pepper. Divide just more than half of this mixture, spreading some over each flattened chicken breast. Lay 4 slices of jamon serrano on top. Roll up each escalope, making sure the sides are tucked in, and secure with a cocktail stick. Spread the remaining butter over the outside of the rolls. Cook the rolls under the medium hot gr.ill for about 15-20 minutes, turning occasionally. To serve, slice each roll into 1.25cm rounds. Nb: If preferred, you can lightly sautee the chicken rolls in a frying pan, instead of gr.illing.
Serves 4 Ingredients:8 pork fillets, about 2cm (1 inch) thick 1 large glass of milk 8 thin slices of serrano ham (dried ham) 100g lard or butter 4 tinned red pimentos, cut in half lengh-wise 1 hard boiled egg, sliced 1 beaten egg dried bread crumbs olive oil for frying Preparation: Start by slicing the fillets nearly all theway through the centre, opening them like a book, and leaving them to soak in the milk for 2 hours. Drain them well, season with salt and pepper (remembering that ham already is salty). Now fill the fillets by placing in each first a slice of serrano ham, then a slice of pimento, a knob of lard or butter and a ring of hard boiled egg. Roll up the fillets, securing them with a cocktail stick or thread. Have the beaten egg ready in a shallow dish to dip the fillets into, and then roll them in the breadcrumbs in a separate dish. In a large frying pan, heat the oil and fry the fillet rolls until golden brown. A bowl of hot tomato sauce goes well with this dish.
Serves 4 Ingredients:4 thick gammon steaks (ham steaks) 1 small onion, peeled and finely sliced 1 wine glass of dry sherry 3 tbsp olive oil 1 level tbsp white flour 1 beef stock cube, dissolved in a glass of boiling water a knob of butter salt and ground white pepper Preparation: Heat the oil in a frying pan, and sauté the onion until light golden. Now stir in the flour with a wooden spoon, mix this in well, and carefully, stir in the beef stock and sherry a little at a time. Stir constantly, and cook for about 10 minutes. Strain if necessary. Now, meanwhile the gammon steaks are heating in a separate frying pan, stir butter into the gr.avy. Place the steaks on a serving place, and pour the hot gr.avy on top. You can sprinkle some chopped fresh parsley over the dish, if desired. |
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