50g (2oz) mayonnaise
50g (2oz) large prawns
1 large clove of garlic, crushed
Sea salt
Method:
Mix the mayonnaise and crushed garlic in a bowl and set aside.
Shell the prawns and place on a baking tray.
Sprinkle with a little sea salt and olive oil, then place under a medium grill.
Turn the prawns several times so that they are thoroughly cooked on both sides.
When the prawns are golden, place on a serving dish with the garlic mayonnaise to one side.
Back to ‘The Procession’
Nougat
Turrón
Turrón is a very traditional Christmas treat. This recipe is for the original variety that the Moors brought with them when they occupied Spain, and very much nicer than the pink or white sticky nougat we are familiar with.
1 kg (2lb 4oz) of honey
500g (18oz) sugar
2 egg whites
1½ kg (3½lb) ground almonds
1 lemon
Method:
Heat the honey in a pan over a low heat.
Slowly add the sugar to the pan while stirring with a wooden spoon.
Beat the egg white until stiff and add to the honey and sugar mixture in the pan.
Remove from the heat and stir for 8 to 12 minutes before placing the pan once again over a low heat. Continue stirring until the mixture begins to caramelize (it will turn brown).
Add the ground almonds together with the zest of the lemon.
Mix everything together and then set aside to cool for a few minutes.
Put the mixture into a metal tin lined with grease-proof paper.
Allow to cool for at least 2 hours.
Back to ‘The Procession’
Devilled Kidney and Wild Mushroom Tostada
The tostada is a typical Spanish breakfast enjoyed in bars all over Spain, and you will see workers eating "tostada de tomate" most mornings. The humble tostada lends itself well to a whole variety of toppings. In this recipe there are pigs’ kidneys (although lambs’ kidneys work equally well) and mixed wild mushrooms. Together with a little smoked paprika, this hearty tostada will keep you going until lunchtime!
Serves 2
Half a stick of French bread
200g (8oz) mixed mushrooms, quartered
1 pig’s kidney (or 4 lambs’ kidneys)
50g (2oz) butter
1 tablespoon plain flour
1/4 teaspoon hot smoked paprika
Salt
Cracked black pepper
Parsley
Method:
Slice the French stick horizontally and toast on both sides. Leave to cool.
Melt half the butter in a frying pan and fry the mushrooms. When done, set aside and keep warm.
Meanwhile, slice the kidney lengthways, but not all the way through. Open like a book then cut into strips.
Add the paprika to the flour and season with salt and pepper, dust the sliced kidney ensuring a good covering.
Melt the remaining butter in the frying pan and fry the kidney for 2 minutes turning regularly.
Reintroduce the mushrooms for 30 seconds and mix with the kidney.
Butter the toast, then spoon over the ingredients.
Garnish with torn parsley before serving.
Back to ‘Chickens’
Garlic and Pepper Chicken
A hot and spicy chicken recipe using chicken pieces, this recipe is great with thighs, drumsticks, or chicken breast and packs a real fiery punch as a result of cracked black pepper and hot smoked paprika. Ideal for the oven or barbecue. Can be eaten hot or cold.
8 chicken pieces (skinned)
10 garlic cloves (crushed)
1 large sprig fresh thyme
1 pinch rosemary
1 tablespoon hot smoked paprika
1 tablespoon cracked black peppercorns
Splash of fino sherry
Olive oil
Method:
Clean and skin the chicken pieces and place on a baking tray.
In a pestle and mortar add a generous drizzle of olive oil and the garlic, herbs, pepper, paprika and sherry.
Crush and mix well, adding more olive oil if required to create a paste.
Spoon the mixture over the chicken pieces.
Cook in the oven on a medium heat for 35 - 40 minutes.
Serve with chips, fritters or salad.
Back to ‘Mysteries and Midnight’
Baked Mackerel
A very popular Spanish recipe for baked mackerel, which is cooked in the oven with ripe tomatoes and potatoes. Full of herbs and spices, this dish makes a lovely healthy lunch or supper.
4 large mackerel fish cleaned and cut into thirds
3 potatoes, peeled and cut into bite-sized chunks
4 large ripe tomatoes quartered
4 cloves garlic peeled and cut in half
3 large glasses white wine
Olive oil
Handful of fresh parsley, roughly chopped
Salt and pepper
Method:
Place the mackerel, tomatoes, potatoes and garlic in a large oven-proof dish and drizzle with a little olive oil.
Pour the wine over and sprinkle with the parsley.
Season with salt and pepper.
Cook in a moderate oven for 40 to 50 minutes until the mackerel is cooked through but still moist.
Back to ‘Expensive Cake’
Three Kings Cake
This delicious cake is eaten with hot chocolate on the night of Epiphany when the Three Kings arrive and leave gifts for children. Whoever finds the Christ Child figure in the cake is crowned and becomes the ‘king’ or ‘queen’ of the banquet. Whoever finds the bean has to pay for next year's roscón.
To insert just before baking:
A few Christmas figurines and a dried broad bean or similar.
400g (14oz) flour
3 eggs
100g (3-4oz) butter
100g (3-4oz) sugar
1 tsp baking powder
1/4 litre (half pint) milk
Zest of 1 lemon
Dried mixed peel or jelly sweets for decorating (the jewels)
Salt
Method:
Pour 4 tbsp of the milk into a glass and stir in the baking powder.
Add this to a quarter of the flour and mix together until it forms a dough-like consistency.
Cover with a clean tea towel and set aside until it doubles in size.
Place the remainder of the flour in a bowl. Add the eggs, sugar and a pinch of salt. Add the remainder of the milk and zest of the lemon. Mix well. Add the butter and continue mixing for a further 2 minutes.
Add the dough mixture and combine. As soon as a smooth dough has been achieved, cover and set aside for 2 hours.
Take up the dough again and knead the mixture a little. Now shape it into a ring. Wrap some little Christmas figures in foil and also a dried broad bean and push them into the dough. Place onto a greased baking tray.
Brush with milk and decorate using the mixed peel. (Figs, quinces cherries can also be used.)
Lightly sprinkle with sugar and place in a pre-heated oven (160°C or 320°F) for 15 to 20 mins.
Cool on a wire rack before slicing.
Back to ‘Expensive Cake’
Sweet Potato Mash
This rich, creamy potato dish is a lovely vegetarian dish and also a really nice accompaniment to roasted meats.
1 large orange sweet potato
3 potatoes
25g (1oz) butter
125ml (4 fl oz) cream
Olive oil
Nutmeg, grated
100g (3-4oz) cheese, grated
Method:
Rub the sweet potato with a little olive oil and bake in a medium oven for 25 minutes until cooked.
Peel and wash the potatoes. Cook in a pan of salted boiling water until tender, drain and mash well and place into a large bowl or pan.
Rem
ove the sweet potato from the oven and scoop out the flesh.
Mix with the mashed potato, add the butter and cream and beat well together. It should now almost resemble a smooth purée.
Season with salt and pepper, and then transfer to a gratin or shallow dish. Sprinkle with grated cheese and dust with a little nutmeg.
Place under the grill until the cheese begins to bubble, and serve.
Back to ‘The Rain in Spain and a Donkey’
Lamb Cochifrito
Lamb Cochifrito originally came from Northern Spain but is a very popular dish in Andalucía today. You will find this dish as a main meal on many restaurant menus and it is occasionally served up as hot tapas.
1 kg (2lb 4oz) lamb steaks
1 onion (chopped)
1 green pepper (chopped)
2 garlic cloves (crushed)
1 teaspoon smoked paprika
Juice of half a lemon
Salt and pepper
Broadleaf parsley
Method:
First, take the lamb steaks and remove the bone from the centre, then slice the meat into strips.
Heat a little olive oil in a large cazuela or frying pan and add the lamb. Cook until browned then add the onion and fry for a further 2 minutes.
Add the garlic, green pepper, smoked paprika and lemon juice, reduce heat and cook for 15 - 20 minutes.
Season with salt and pepper.
Serve and garnish with roughly chopped parsley.
Tip: Adding a splash of cream works very well with the paprika.
Back to ‘Killer Caterpillars and a Dentist’
Lemon Swordfish with Roasted Tomatoes
Swordfish steaks go very well with salads and potatoes; here it’s served with roasted tomatoes. Buy the biggest, ripest tomatoes you can get, as they’ll roast slightly quicker. Served with lashings of extra virgin olive oil and fresh bread, you can't get much more Mediterranean than this!
Serves 2
2 swordfish steaks
2 large tomatoes
A squeeze of lemon juice
Parsley
Ground black pepper
Extra virgin olive oil
Method:
Quarter each tomato, place on a baking tray and oven roast on a high heat 220°C (420°F) for 30 minutes.
Ten minutes before the tomatoes are ready, heat some olive oil in a pan, add the swordfish steaks and squeeze over with lemon juice.
Lightly fry for 4 minutes each side.
Arrange the swordfish on a plate with the roast tomato segments.
Season with black pepper and add a generous splash of good olive oil.
Garnish with parsley and serve with fresh crusty bread.
Back to ‘Killer Caterpillars and a Dentist’
Fried Chorizo with Apple and Cider
An easy and quick tapas recipe with a very big flavour indeed. Sweet caramelised apple slices cooked in the chorizo juices go deliciously well with the spicy sausage. Can be served hot or cold and is sure to get the guests guessing.
6 servings
3 chorizo sausages
1 apple (sweet)
300ml (half a pint) Asturian cider
1 bay leaf
Olive oil
Method:
Slice the chorizo sausages into half-inch segments.
Pour a little olive oil into a frying pan and heat.
Add the chorizo segments and cook for 1 minute each side over a low heat.
Meanwhile, slice the apple into 12 segments.
Add the apple, bay leaf and cider to the chorizo, turn up the heat and cook until the cider begins to thicken.
Serve hot with cocktail sticks.
Back to ‘Cranes’
Slow-Cooked Brandy Chicken
Serves 4
4 chicken legs, separated into thighs and drumsticks
1 and a half bulbs of garlic
Reasonable size glass brandy
1 bay leaf
Olive oil
Salt
Pepper
Paprika (mild or hot)
Method:
Sprinkle the chicken with a generous amount of salt, pepper and paprika, then rub the seasoning into the chicken and leave to rest for about 20 minutes. Peel and roughly chop the garlic.
Heat a little olive oil in a large casserole dish and slowly brown the chicken pieces on both sides. Add the garlic about halfway through this step.
When the chicken is browned, add the brandy and bay leaf.
Cover and cook gently until the chicken is tender, about 30-40 minutes depending on the size of the pieces.
Serve with rice or a salad.
Back to ‘Cowboys and Getting Plastered’
Marinated Spanish Beef Kebabs
Spanish beef recipe using traditional Spanish ingredients such as smoked paprika, olive oil and herbs. These kebabs are ideal for the barbecue and are hot and spicy. Other vegetables, such as mushrooms, green peppers, tomatoes, etc., can also be used.
Serves 4
2kg (4.5lb) beef (cubed)
4 garlic cloves
2 teaspoons hot smoked paprika
250ml (15 fl oz) olive oil
250ml (15 fl oz) wine vinegar
1 red bell pepper
1 large onion
Cracked black pepper
Thyme or mixed herbs
Method:
Place the cubed beef into a large dish and set aside.
Using a food processor, blend together the garlic, herbs, pepper, vinegar, oil and paprika.
Pour the spicy marinade over the beef and turn well so that all the meat is covered.
Place in the fridge for a minimum of 2 hours.
To make the kebabs, roughly chop the pepper and onion then thread over kebab sticks alternating with the beef.
Retain any excess marinade as this will be used for basting the kebabs while on the grill.
Barbecue the kebabs over hot coals for 10 to 12 minutes turning and basting frequently.
Serve with fresh crispy salad, boiled potatoes, bread and olive oil.
Back to ‘Three New Faces’
Fried Chorizo in Garlic
The Spanish chorizo lends itself to all kinds of dishes. Chorizo is a versatile cured sausage that is good on its own and can also be used in recipes. Chorizo braises well, is good for kebabs and great fried up. In this recipe there is a simple combination of chorizo and garlic lightly fried in olive oil. Delicious Spanish tapas for the summer and ready in under 2 minutes.
2 chorizo sausages (150g or 6oz)
2 garlic cloves
Olive oil
Crusty bread
Method:
Take 2 chorizo sausages and slice thinly into 8 to 10 segments each.
Peel the garlic cloves and cut into 8 to 10 slices each.
Heat a drizzle of olive oil in a frying pan and fry the chorizo for 1 minute.
Add the sliced garlic and fry with the chorizo pieces for a further 2 minutes or until the garlic begins to turn golden brown.
Remove the ingredients from the pan. Lay them to rest on a sheet of kitchen towel.
Serve in small tapas bowls along with salad or peppered tomatoes.
Retain the infused olive oil and use for further cooking or enjoy with fresh crusty bread.
Back to ‘Traps’
Sherried Chorizo
This chorizo tapas recipe is incredibly easy and quick to make and is packed full of flavour. Use spicy chorizos for a fiery kick, accompanied with fino de Jerez sherry. The flavour combination works really well and creates great tapas for the summer.
Makes 6 tapas
3 chorizo sausages
1 Spanish onion, diced
3 garlic cloves, chopped
Half teaspoon hot paprika
250ml (half pint) fino de Jerez sherry
Parsley
Cracked black pepper
Olive oil
Method:
Lightly fry the onion in olive oil until it begins to brown.
&
nbsp; Meanwhile, slice the chorizo into half-inch pieces, and add to the softened onions in the pan.
Fry for a further couple of minutes.
Add the garlic, paprika and sherry to the onion and chorizo and cook until the sherry is reduced.
Add a cup of warm water then simmer for 10 minutes.
When the mixture has thickened add the parsley, season with pepper and stir well.
Serve on tapas plates with fresh crusty bread and peppered vine tomatoes with olive oil.
Back to ‘Jumping over Babies’
White Bean and Sherry Garlic Dip
A lovely smooth blended dip full of flavour that goes exceptionally well with raw vegetables such as carrots, celery and summer salads. A perfect dip for hot potato wedges with a bite that comes from the garlic and cracked black pepper and hint of sherry vinegar. Great for the tapas table!
Serves 2
2 - 3 large potatoes
200g (7oz) jar of white beans
1 garlic clove
200ml (6 to7 fl oz) water
Pinch of cracked black pepper
250ml (half pint) extra virgin olive oil
Splash of sherry vinegar
Salt to taste
Method:
Cut the potatoes into wedges and place into a fryer and cook.
Meanwhile, place all of the other ingredients into a blender and blend for a good 60 seconds until a smooth paste is achieved.
Taste test, adding more garlic or sherry vinegar to achieve your preferred flavour strength. Add a little more olive oil if required.
Pour into a bowl or cazuela and serve with the hot potato wedges or salad.
Tip: Add half a teaspoon of hot smoked paprika for an extra smokey flavour.
Back to ‘Soccer and San Juan’
Spanish Chorizo and Calamari Salad
If you enjoy seafood and have a passion for Spanish chorizo, then this simple healthy salad is a real Mediterranean treat.
3 large whole squid
Good bunch of baby spinach leaves
150g (6 oz) sliced chorizo sausage
Two Old Fools - Olé! Page 25