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Posts Tagged ‘Spanish’

Romesco de peix

We’re still trying to get in the last of the summery dishes before we succumb to roasts and pies! Season this well and add plenty of parsley at the end; a lift that can’t be understated.

Wine suggestion: cross the border for this and go to Portugal for an oaked and aged Alvarinho (there may be some similar oaked/aged Albariño from Rias Baixias in Spain but I haven’t found the right ones yet). Quinta de Soalheiro make a Reserva Alvarinho that with 12 months extra ageing from release makes a perfect match.

Fish Stew with Peppers, Almonds & Saffron – serves 4

  • 6 tbsp olive oil
  • 1 large Spanish onion, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 2 dessertspoons of finely chopped rosemary
  • 3 fresh bay leaves
  • 2 red peppers, thinly sliced
  • ½ tsp sweet smoked Spanish paprika
  • 1 tin of plum tomatoes, drain of the juice and roughly chop
  • 150ml white wine
  • 100ml hot fish stock
  • 50 saffron strands infused in 4 tbsp boiling water
  • 150g whole blanched almonds, lightly toasted and roughly ground
  • 650g monkfish fillets, cut into chunks
  • 500g clams, rinsed well

Heat the oil in a large saucepan, over a medium heat. Add the onion and a pinch of salt, then cook for 15-20 minutes or until golden. Add the garlic, rosemary, bay leaves and red pepper. Soften for 10 minutes, then add the white wine and allow to bubble for a couple of minutes before adding the fish stock and saffron water. Add the crushed almonds and season to taste.

When almost ready to eat, add the monkfish and clams, put a lid over the pan and simmer until the fish is cooked through and the clams are open – about 5 minutes.

Serve with new potatoes.

(Original recipe from Moro the Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Mussels with chorizo & spiced fries 1

One of our least favourite kitchen jobs is scrubbing mussels but they’re always worth it in the end. This chorizo sauce and spicy fries make a great casual dinner.

Wine Suggestion: Chill a Spanish red for 30-40 minutes. A good choice could be the Jesus Romero Rubus, and unoaked blend of Tempranillo, Garnacha & Syrah which has a brilliant purity and drive. Alternately, and contradicting our initial thoughts, a big robust Ribera del Duero, the Condado de Haza also worked a treat chilled down with this dish.

  • 250g skinny oven fries
  • 2 tsp sweet paprika
  • olive oil
  • 125g chorizo, diced
  • 1 small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 2 sprigs of thyme
  • 200ml white wine
  • 125g tomatoes, finely chopped
  • 1 tbsp tomato puree
  • a pinch of sugar
  • 1kg mussels, cleaned

Heat the oven to whatever heat suggested on the pack of fries. Toss the fries with 1 tsp of the paprika and some seasoning, spread out on an oven tray and cook until crispy.

Put 1 tbsp olive oil in a large pan that you have tight-fitting lid for. Add the chorizo and fry until crispy, then remove with a slotted spoon and set aside. Add the onion, garlic, 1 tsp of paprika, chilli and thyme springs to the pan. Cook over a low heat until softened, then turn the heat up, return the chorizo to the pan and add the wine, chopped tomatoes, tomato puree, sugar, lots of black pepper and a little salt. Simmer for 2 minutes.

Stir the mussels into the chorizo sauce, cover with a lid and steam for 3-4 minutes, shaking now and then, until the mussels have opened. Serve in bowls with the spicy fries on the side.

(Original recipe from BBC Olive Magazine, July 2014.)

Mussels with chorizo & spiced fries 2

 

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Mussels with chorizo and cider

We had a hankering for mussels, as we often do, and thought this sounded a bit different. There’s no finishing of the sauce required once the mussels are cooked unlike other classic mussel dishes. Last minute finishing can be fiddly, especially with guests, so this worked well for us. Easily scalable, provided you have a big pot, and a good party dish.

Wine Suggestion: we used Stonewell Dry Cider from Kinsale in County Cork for this dish which has a really good depth of flavour and it would equally work well as the accompaniment. Some ciders are lighter but the robust nature of the chorizo and mussels needed a more robust flavour like the Stonewell.

Alternately if you would prefer to drink some wine we’d suggest a good South African Chenin Blanc, like Adi Badenhorst’s Secateurs. The ripe yellow apple flavours are a good compliment and the freshness, texture and zing provide a good balance. The Secateurs is a great go-to wine in our house and we highly recommend it!

Spanish mussels with cider & chorizo – serves 4

  • 2kg mussels
  • 3 tbsp olive oil
  • 200g chorizo, skinned and cut into chunks
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 500ml dry cider
  • 3 tbsp finely chopped parsley

Wash the mussels really well and scrape off any barnacles and beardy bits. Tap any opened mussels on the sink and throw them away if they don’t close.

Heat 3 tbsp olive oil in a large pan and sauté the chorizo with the onions until slightly coloured and softened. Add the garlic and cook for another 2 minutes.

Add the mussels, cider and some black pepper, then cover. Bring to the boil, reduce the heat and steam until the mussels have opened, about 4 minutes. Stir in the parsley and serve.

(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Pea soup with ham and mint

This is not your average pea and mint soup and has the most amazing sweet & salty flavour. A delicious starter to impress a few friends and very little work to prepare.

Wine Suggestion: a lighter weight red with spicy, peppery tannins was our choice, making sure it had a wonderful freshness of acidity too. We opted for a regular favourite, the unoaked Jesus Romero Rubus from Teruel in Spain. The absence of oak seemed to accentuate the “Spring” freshness of the peas and helped lift the grey, windy and damp January day.

Pea Soup with Jamón & Mint – serves 4

  • 4 tbsp olive oil
  • ½ medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 fresh bay leaves
  • 2 cloves of garlic, thinly sliced
  • 150g jamón serrano (Spanish cured ham), finely chopped
  • a small bunch of mint, roughly chopped
  • 500g podded peas (frozen are fine)
  • 1 litre chicken stock (it’s worth using home-made for this recipe)

Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook until soft and golden, then add the carrot and bay leaves.  Fry for another 5 minutes, then add the garlic, two-thirds of the jamón and half the mint. Fry for another minute or so before adding the peas. Cook for a couple of minutes, then add the stock and simmer gently until the peas or tender, 2-3 minutes.

Remove the pan from the heat and liquidise until smooth. Return the soup to the pot, season with salt and pepper and add the reserved mint. Serve with the rest of the jamón on top and drizzle with olive oil.

(Original recipe from The Moro Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

 

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Setas al jerez

One of our local grocers had a pile of mushrooms of all sorts (it is the season) so we took the inspiration and had a delicious version of mushrooms on toast flavoured with sherry. Good quality sourdough, toasted, rubbed with a clove of garlic & drizzled with good olive oil to serve.

Wine suggestion: As we started with this for a much larger dinner with friends we opened a bottle of dry Oloroso sherry to accompany. We were lucky to have a bottle of the Hidalgo Oloroso VORS (average age 30yo) which was a complex, rich, nutty style of sherry with a wonderfully complex citrus peel, nutty and spicy nose. The palate is funky with profound, fresh, nutty, lemony complexity. The surprising citrus notes in the sherry lifted the mushrooms even further. Sherry of this quality is simply the best value fine wine in the world as we we kept on running out of descriptions of the taste, smell and finish of this.

Setas al jerez – Mushrooms with Sherry – serves 4

  • 400g wild mushrooms
  • 5 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 150ml fino or dry, old amontillado sherry
  • a pinch of freshly grated nutmeg
  • a small bunch of flat-leaf parsley, roughly chopped

Wipe the mushrooms clean with a damp cloth but don’t be tempted to soak or wash them in water.

Heat the olive oil in a large frying pan, cook the onion gently for about 10 minutes or until soft and golden, then add the garlic and cook for another minute. Turn up the heat, add the mushrooms and cook for about 5 minutes until soft. Next add the sherry and nutmeg and cook for another minute, followed by the parsley, salt and black pepper.

Serve with toast that you have rubbed lightly with garlic and drizzled with your best olive oil.

(Original recipe from The Moro Cookbook, Ebury Press, 2001.)

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Garlic sauce

This is a great sauce for a beef or lamb steak. Don’t be put off by the amount of garlic; the poaching process takes away any harshness from the garlic and results in a sweet and delicious sauce.

Wine Suggestion: While your choice of wine might be determined somewhat by the type of meat you have, with the garlic sauce the key is to choose something robust, not delicate. For this steak we had an old vine Carignan (with a touch of Grenache and Syrah in the blend) from Domaine Roc des Anges in Roussillon. Their “Reliefs” cuvée is one of the best we’ve tasted of this grape variety. It is smooth and sophisticated and yet down deep it seems informed by a rustic prehistoric core.  Supple, deep and fleshy with sheets of shimmering tannin, great driving depth, cherry and dark chocolate flavours and a full, juicy and balanced finish.

Poached Garlic Sauce – serves 4

  • 3 garlic bulbs
  • milk
  • 3 tsps extra virgin olive oil
  • ½-¾ tablespoon sherry vinegar

Break up the garlic bulbs and throw away the woody roots. Put the garlic cloves, skins on, into a small saucepan and cover with milk by at least 3cm. Bring the milk and garlic to a simmer and cook gently for about 20 minutes or until the garlic is soft. Reserve 6 tablespoons of the poaching milk and discard the rest. Either put the garlic through a mouli or squeeze the soft garlic out of each skin and mash to a puree. Add the reserved milk to thin it slightly , then stir in the olive oil and sherry vinegar. Season well with salt and black pepper.

(Original recipe from Moro: The Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Paella de rape con azafran

This is a great weekend dish that is relatively easy to make and looks amazing when brought to the table with all its fabulous colours. The key to a good paella is not to stir it. Shake the pan occasionally to prevent sticking.

Wine Suggestion: We started with a glass of dry Hidalgo Napoleon Amontillado sherry followed by an old, but wonderfully youthful and fresh, Dehesa la Granja 14 1998 a Tempranillo from close to the Portuguese border in Castilla. The 14 refers to the minimum amount of time it is held by Alejandro Fernandez in his underground caverns on this property before release. At 18 years old it was delicious proof of the ageworthiness of this unique estate and its elegance and refined fruit didn’t overwhelm the monkfish.

Monkfish rice with saffron (Paella de rape con azafrán) – serves 4 as a main or 6 as a starter

  • 7 tbsp olive oil
  • 400g monkfish fillets, trimmed and cut into bit-size pieces
  • 2 large Spanish onions, finely chopped
  • 2 green peppers, halved, seeded and finely chopped
  • 6 garlic cloves, finely chopped
  • ½ tsp fennel seeds
  • 800ml hot fish stock (buy it fresh at your fishmongers)
  • 1 tsp saffron threads
  • 250g calasparra (paella) rice
  • 80ml white wine or fino sherry
  • 1 small bunch of flat-leaf parsley, roughly chopped
  • ½ tsp sweet smoked Spanish paprika
  • 225g piquillo peppers, torn into strips (we buy the brand Navarrico)
  • 1 lemon, cut into wedges

Heat 2 tbsp of the olive oil in a 30-40cm paella pan or frying pan over a medium-high heat. Add the monkfish and toss gently to fry until slightly undercooked in the centre. Remove the monkfish and any juices to a bowl and set aside.

Wipe the pan clean with kitchen paper and put back onto the heat. Add the rest of the olives oil and heat until hot, then add the onions and peppers, and cook for 15-20 minutes, stirring occasionally.

Turn the heat to medium, add the garlic and the fennel seeds, and cook for 10 minutes or until coloured and sweet. Meanwhile, bring the stock to the boil in a separate saucepan. Add the saffron, then take off the heat and leave to infuse for 10 minutes.

Add the rice to the paella pan and stir for a minute to coat with the oil and vegetables. (You can prepare the dish up to this point before your guests arrive. The recipe will take about 20 minutes to finish.)

Put the heat to medium-high and add the wine/sherry to the pan, followed by the hot stock. Add half the parsley and the paprika and season generously with salt and pepper. Do not stir the rice after this point. Simmer for 10 minutes or until there is just a little liquid above the rice. Spread the monkfish and its juices out across the top of the rice and gently push each piece of fish into the liquid. Gently shake the pan to prevent sticking and turn the heat to medium-low. Cook for 5 minutes or until there is just a little liquid left at the bottom of the rice. Turn the heat off and cover the dish tightly with foil. Leave to rest for about 5 minutes before serving.

Decorate with strips of piquillo peppers, the rest of the parsley and the lemon. Serve with a salad if you like.

(Original recipe from Moro: The Cookbook by Sam and Sam Clark, Ebury Press, 2001.)

Paella de rape con azafran

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