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Posts Tagged ‘The Spanish Home Kitchen’

Braised Goat with Aubergines

Posted in Food, Gluten-free, Spanish, tagged , , , , , , , , , , , on 7 October 2024| Leave a Comment »

We buy the most amazing goat from a farm in Northern Ireland where they raise the kid goats not being used for milk. We think it’s such a delicious meat and so underused. After picking up a shoulder from the farm we just had to try this Spanish stew by José Pizarro and were rewarded amply.

Wine Suggestion: If you can find some, we’d suggest trying a Douro red with this dish. They’re full of flavour and usually not shy on tannins; this dish need both body and tannin to match. Pushing the boat out a bit, but as we had company and it was a weekend we opened something special, Wine & Soul’s Pintas Character red. Made from an old-vine field blend of 30 different indigenous grapes this has bags of personality, style, depth and character (excuse the pun!).

Braised goat with aubergines – serves 6

  • 5 tbsp olive oil
  • 1.5kg goat shoulder, diced into 5cm chunks
  • 1 large onion, finely sliced
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 cloves
  • 1 heaped tsp fennel seeds
  • 2 tsp sweet smoked paprika
  • 1 garlic bulb, halved horizontally
  • 1 tbsp tomato purée
  • 450ml red wine
  • 500ml fresh chicken stock
  • 2 aubergines, cut into 3cm cubes
  • boiled potatoes or crusty bread to serve

Heat 2 tbsp of the oil in a deep casserole dish over a medium-high heat. Season the goat meat , then add to the hot pan in batches and sear until well-browned. Set aside.

Add another tbsp of oil to the pan and gently fry the onion for 10 minutes until very soft. Add the spices and garlic and cook for a couple of minutes.

Return the meat to the pan and add the tomato purée and red wine. Let it bubble up for a few minutes, then add the stock. Cover and bring to the boil, then turn the heat down low and cook gently for 2½ -3 hours.

Heat 2 tbsp of oil in a large frying pan and brown the aubergine all over. Season, then add to the goat and continue cooking for another 30 minutes. The meat should now be very tender and almost falling apart.

Serve with boiled potatoes or crusty bread.

(Original recipe from The Spanish Home Kitchen by José Pizarro, Hardie Grant Books, 2022.)

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Steak, Piquillo Pepper and Asparagus Salad

Posted in Barbecue, Beef, Food, Gluten-free, Spanish, tagged , , , , , , , , , , , on 10 June 2024| Leave a Comment »

A main course salad with warm elements cooked over charcoal and a delicious dressing. Like everything it tastes best eaten outside.

Wine Suggestion: A current favourite is Bodega Jesus Romero’s Rubus, a Garnacha-Tempranillo blend from the mountain slopes in Aragon, Spain, that despite it’s depth of flavour has a real energy and vibrancy.

Steak, piquillo pepper and asparagus salad – serves 4

  • 2 ribeye steaks (about 500g in total)
  • 1 tbsp olive oil
  • 16 asparagus spears
  • 2 baby gem lettuces, leaves seperated
  • 100g roasted piquillo peppers, sliced – good quality Spanish brands like El Navarrico will make a difference here
  • 2 tbsp capers
  • 30g flaked almonds, toasted

FOR THE DRESSING:

  • 1 clove of garlic, grated
  • 2-3 sprigs of marjoram or oregano, leaves picked
  • 2 tbsp PX sherry vinegar
  • 3-4 tbsp extra virgin olive oil

Take the steaks out of the fridge about an hour before you want to cook them.

Get your barbecue hot and ready to cook on – if you don’t want to barbecue you can cook the asparagus and steak on a griddle pan.

Season the steaks and rub all over with oil.

Sear the steaks for a few minutes on each side on a hot barbecue, then set aside to rest.

Toss the asparagus spears in oil and cook on the barbecue until charred. Tip into a serving bowl.

Add the lettuce leaves, piquillo peppers and capers to the bowl with the asparagus.

Combine all of the dressing ingredients and season well.

Slice the steaks and arrange on top of the salad, then drizzle all over with the dressing and scatter over the toasted almonds.

(Original recipe from The Spanish Home Kitchen by José Pizarro, Hardie Grant Books, 2022.)

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Hake with Slow-Cooked Onions and Tomato Salsa

Posted in Fish, Food, Gluten-free, Spanish, tagged , , , , , , , , , , , on 25 August 2022| Leave a Comment »

This recipe is from The Spanish Home Kitchen by José Pizarro who cooks from the heart. It takes a little while to cook but is so simple and delicious. It would also be easy to cook when camping if that matters to you. As José says, this is the comfort dish that his mother would cook … need we say more.

Wine Suggestion: Spanish inspired, but off the beaten track is a Garnacha Blanco from Terra Alta (quite possibly one of the best places in the world for Garnacha of both colours alongside Chateauneuf du Pape … although quite different in style). If you can stretch to an old vine expression like this you’re in for a treat. For us tonight an easier, fresher style with Edetària’s “via Terra” which is charming with layers of fresh stone fruit, nuttiness and salinity. It tastes both of the earth, sunshine and fresh cooling breezes.

Hake with slow-cooked onions and tomato salsa – serves 4

  • 100ml olive oil
  • 3 large onions, finelly sliced
  • 1 bay leaf
  • 150ml white wine
  • 150ml vegetable stock
  • 4 hake fillets (200-250g each)
  • a handful of basil leaves

FOR THE TOMATO SALSA:

  • 500g ripe tomatoes, finely chopped
  • ½ small red onion, finely chopped
  • 2 tbsp capers, chopped
  • 3 tbsp extra virgin olive oil

Heat the oil in a deep sauté pan with a lid. Add the onions and season well with salt and black pepper, then cook over a medium heat for 10 minutes. Cover with the lid and cook for half an hour until really soft but not coloured.

Meanwhile, mix all of the salsa ingredients together in a bowl, then season well and set aside to mingle.

Add the wines to the onions and bubble for a minute before adding the stock. Simmer, uncovered for 10-12 minutes then seaon the hake fillets and nestle them into the onions. Reduce the heat to medium-low, cover with the lid and leave to cook for 10 minutes. Turn the heat off and rest for 2-3 minutes.

Spoon the salasa over the fish and onions, then scatter the basil over before serving.

(Original recipe from The Spanish Home Kitchen by José Pizarro, Hardie Grant Books, 2022.)

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