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Two Old Fools - Olé!

Page 26

by Victoria Twead


  Extra virgin olive oil

  Method:

  Wash and clean the spinach leaves and place in a large bowl or cazuela.

  Clean the squid, remove the heads and cut the bodies into large squares. Score the meat to create a nice criss-cross effect for presentation.

  Thinly slice two chorizos.

  Fry the squid and chorizo in olive oil for 5 to 6 minutes.

  Place over the spinach leaves.

  Drizzle with extra virgin olive oil and salt and pepper to taste.

  Back to ‘Operation Sage and Onion, and Vuvuzelas’

  Honey Barbecued Chicken

  Spanish chicken recipes often involve cooking chicken on the barbecue. This a summer dish that is light, versatile and goes down well with salads or cold potatoes.

  4 skinless chicken breasts

  Juice of 1 lemon

  2 tablespoons of honey

  2 garlic cloves (crushed)

  Knob of butter

  Method:

  Melt the butter in a cazuela or pan and cook the garlic for 1 minute.

  Mix in the lemon juice and honey, keeping some aside for basting the chicken breasts later.

  Marinate the chicken in the mixture for an hour.

  Prepare the barbecue creating a good "brasa" or even level of hot coals.

  Place the chicken on the barbecue and cook for 15 minutes turning frequently.

  Baste the chicken generously 2 minutes before serving.

  Tip: Serve with a white Rioja and fresh salad drizzled in extra virgin olive oil for a typical summer dish.

  Back to ‘Red and Yellow’

  Orce Chicken and Chorizo

  Chicken and chorizo is one of those classic Spanish combinations that goes down really well either as simple tapas, a starter or as a main meal. Use strong spicy chorizos for an extra kick. Cooked in less than 15 minutes.

  Serves 3 to 4

  1 chicken breast or de-boned leg

  8 garlic cloves, skins left on

  100g (4 oz) chorizo

  8 peppercorns

  100ml (3.4 fl oz) red wine

  Olive oil

  Method:

  Heat a splash of olive oil in the frying pan.

  Cut the chicken into bite-size pieces and brown in the frying pan.

  Leaving the skins on, crush each garlic cloves roughly and throw in with the chicken pieces, fry for 5 minutes.

  Meanwhile, slice some chorizo thinly and add to the chicken along with the peppercorns.

  Add the red wine and continue to cook until it is reduced by half. Stir and turn the chicken, then cover. Turn down the heat and leave to simmer for 10 minutes.

  Once the chicken is cooked, serve on tapas plates with fresh salad and crusty bread.

  Back to ‘An Accident and a Party’

  Barbecued Spanish Lamb

  Barbecued lamb is a real treat in the summer time, especially when prepared with a good marinade. This delicate, yet flavoursome, marinade is best left for at least three hours to infuse. Use lamb chops or a leg of lamb cut into steaks, or a full leg that has been boned and flattened.

  1 leg of lamb, cut into thick chops

  Generous handful of fresh mint

  1 onion, peeled and grated

  1 clove of garlic, peeled and crushed

  Dry mustard

  Freshly ground black pepper

  200g butter

  Method:

  Rub each chop with the pepper and dry mustard then place a layer of mint leaves in a large shallow dish. Add the lamb and cover with grated onion and more mint leaves. Leave in the fridge for at least three hours.

  In a saucepan, combine the butter and garlic and cook gently for 5 minutes then add a little more fresh chopped mint and simmer for a few minutes more.

  Remove the lamb from the dish, removing all of the mint leaves, and place on the barbecue grill.

  Brush the lamb with the garlic butter sauce during cooking, about 6 to 8 minutes each side.

  Serve immediately with a sprinkle of salt for juicy, succulent lamb with a delicate hint of mint and garlic.

  Back to ‘A Bombshell and a Puzzle”

  Barbecued Pork with Orange and Ginger

  4 to 6 thin pork fillets

  2 tablespoons mustard

  2 teaspoons ground ginger

  Juice of 1 orange

  2 tablespoons olive oil

  Salt to season

  Method:

  In a large shallow dish, mix together the ginger, orange juice, mustard and olive oil and season with a little salt.

  Add the pork fillets and leave to marinate in the fridge, turning occasionally for up to 2 hours.

  Cook on a barbecue for 5 minutes each side until cooked through and tender.

  Back to ‘The End and a Beginning’

  Books by Victoria Twead

  Chickens, Mules and Two Old Fools

  Two Old Fools ~ Olé!

  Two Old Fools on a Camel (NYT bestseller)

  Two Old Fools in Spain Again (2014)

  The Complete Old Fools Trilogy

  Morgan and the Martians (children’s play)

  Mouth-Watering Spanish Recipes

  Horizon Fever (Victoria’s uncle’s story)

  How to Write a Bestselling Memoir

  Thank you for reading this far.

  Do feel free to friend me on Facebook, or drop me an email.

  Email: TopHen@VictoriaTwead.com

  (emails welcome)

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  (friending welcome)

  Victoria’s website:

  www.VictoriaTwead.com

  Free Stuff, Village Updates monthly newsletter

  and drawing for a signed copy of ‘Chickens’.

  http://www.victoriatwead.com/Free-Stuff

  Twitter: @VictoriaTwead

  and @StephenFrysCat

  Copyright Notice

  Copyright © Text Victoria Twead, 2011

  Copyright © Cover Paul Hamilton, 2011

  Copyright © Photographs Victoria Twead, 2011

  Published by Ant Press, 2011

  The author reserves all rights. No part of this ebook may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews.

 

 

 


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