Regional Recipes

Regional recipes

Churros (Spanish Breakfast Fritters)

Servings: 4

For the churros

250ml water
125g Butter
1/4 tsp Salt
250g plain flour
3 large free-range eggs
100g Sugar
1/4 tsp ground cinnamon
Olive oil, and vegetable oil for deep-frying

Method

1. Using a rubber spatula, push the raspberry puree through a fine sieve placed over a bowl and discard the seeds. Transfer the puree to a squeezy bottle.

2. To make the churros, heat equal amounts of vegetable and olive oil in a deep-frying pan or electric fryer to 170C.

3. To make the churro dough, heat the water, butter, and salt in a saucepan until boiling. Add the flour and stir vigorously over a low heat for about a minute, until the mixture forms a ball, then remove from the heat and leave to cool a little.

4. Beat the eggs until smooth, then gradually beat into the mixture a little at a time. If it looks like it’s splitting, just keep beating it until the egg is incorporated.

5. Spoon the mixture into a piping bag with a star nozzle. Squeeze 10cm strips of dough into the hot oil and fry for 2 minutes on each side until golden brown. Remove and drain on paper towels.

6. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture.

 

Gazpacho

Servings: 4-6

Ingredients

1kg ripe tomatoes, roughly chopped
1 small green pepper, de-seeded and roughly chopped
1 small red pepper, de-seeded and roughly chopped
2 Carrots, roughly chopped
1 small onion, roughly chopped
2 garlic cloves, minced
250ml-500ml water
Salt
125ml Olive oil
4 tbsp red wine vinegar

For the garnish:

1 Cucumber, peeled, de-seeded and finely diced
1 onion, finely diced
2 hard-boiled eggs, finely diced
croutons
1 green pepper, finely diced (optional)

Method

1. Place the tomatoes, green pepper, red pepper, carrots, onion and garlic in a food processor or blender. Add the water, adjusting the amount depending on the consistency you require. You may need to do the processing in two batches.

2. Blend the vegetables and water until well-processed. Pass the liquidized vegetables through a sieve and return to the rinsed-out food processor.

3. With the food processor running, add the salt and the olive oil in a thin, steady stream. Add the red vinegar and mix in. Taste the soup and adjust the seasoning.

4. Transfer the gazpacho soup to a serving dish. Cover and chill until serving, ideally overnight.

5. Serve the chilled gazpacho with the cucumber, onion, hard-boiled egg, croutons and green pepper garnish, each served in separate ramekins or little bowls.

 

Membrillo (Quince Paste)

Traditionally eaten with cheese such as Manchego

Servings: Makes approx 1.5kg of quince jelly

Ingredients

1kg Quince, peeled, cored and chopped
Half a cinnamon stick
1 tsp Salt
1kg Sugar

Method

1. Place the chopped quince and cinnamon stick in a preserving pan or large, wide stainless steel or lined aluminium saucepan.

2. Add the salt and pour in enough water to cover the chopped quince.

3. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the quince is tender. Remove and discard the cinnamon stick.

4. In a food processor or blender process the quince mixture until completely smooth.

5. Return the quince puree to the pan and gradually add the sugar.

6. Cook stirring over a low heat until the mixture thickens into a sticky paste and takes on a caramel colour, around 20 minutes.

7. Pour the quince paste into a lightly greased tray and let it cool and set.

 

TAPAS

Tortilla 

500g new potatoes
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flatleaf parsley
6 eggs

Method

1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).

3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

 

Chick Peas and Spinach

Ingredients

500g dried chick peas, soaked overnight
Salt and fresh ground black pepper
2 tbsp Olive oil
2 garlic cloves, peeled
1 slice of day-old bread
1kg fresh spinach, freshly rinsed
1 tbsp sweet paprika
1 red pepper, chopped
1 tomato, chopped
1 onion, chopped

Method

1. Drain the soaked chick peas. Place in a large saucepan. Cover generously with water and bring to the boil. Boil uncovered until the chick peas are tender, around 1 and a half hours to 2 hours, topping up with additional hot water if necessary. Season with salt towards the end of the cooking period. Drain the chick peas and keep warm.

2. Heat 1 tablespoon of olive oil in a large, heavy-based frying pan. Fry 1 garlic clove with the bread until the bread is golden. Transfer the fried garlic clove and bread to a pestle and mortar and pound to a paste.

3. Add the remaining oil to the frying pan and fry the remaining garlic, red pepper, tomato and onion for 5 minutes, until softened. Mash the red pepper mixture into a paste.

4. In the same frying pan cook the freshly rinsed spinach until wilted. Sprinkle over the paprika and mix in well.

5. Mix together the drained chick peas, bread paste and red pepper paste, coating the chick peas thoroughly. Mix in the pan-fried spinach and serve.

 

Patatas bravas

FOR THE SAUCE

    * 3 tbsp olive oil
    * 1 small onion, chopped
    * 2 garlic cloves, chopped
    * 227g can chopped tomatoes
    * 1 tbsp tomato purée
    * 2 tsp sweet paprika (pimenton)
    * good pinch chilli powder
    * pinch sugar
    * chopped fresh parsley, to garnish

FOR THE POTATOES

    * 900g potatoes
    * 2 tbsp olive oil

Method

1.   Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
   2. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
   3. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

 

Prawns in Garlic Sauce

Servings: 4

Ingredients

4-5 tbsp Olive oil
6 garlic cloves, roughly chopped
half a dried red chilli
1kg cooked peeled prawns
Salt

Method

1. Pour the olive oil into a heatproof earthenware ramekin. Heat the ramekin on a hob until hot.

2. Add the garlic and chilli and cook, stirring often, until the garlic is fragrant. Take care not to let the garlic burn,

3. Add the prawns, mixing in well, and season with salt.

4. Cover the ramekin, cook for half a minute then remove from the heat.

5. Serve at once.

 

White Bean Salad

Servings: 4

Ingredients

500g white kidney beans, soaked overnight
A bunch of Sage
6 peppercorns
1 garlic clove, peeled
salt and fresh ground black pepper
vegetable oil, for deep-frying
3 Tomatoes, diced and drained
1 onion, finely chopped
4 tbsp Olive oil
2 tbsp red wine vinegar

Method

1. Drain the white kidney beans and place in a large saucepan. Add a sprig of sage, peppercorns and the garlic clove. Cover generously with water.

2. Bring to the boil, reduce the heat and simmer for 1 hour until tender. Season with salt just before the end of the cooking period. Drain the white beans and discard the sage, peppercorns and garlic.

3. Pick the sage leaves off their stalks. Pour the vegetable oil into a small frying pan until it reaches 1 cm up the side of the pan.

4. Heat the oil and fry the leaves until crispy. Remove the leaves with a slotted spoon and drain on kitchen paper.

5. Mix together the remaining olive oil and the wine vinegar, making a vinaigrette. Season with salt and freshly ground pepper.

6. Toss together the white beans, tomatoes and onion. Toss with the vinaigrette. Garnish with the fried sage leaves and serve.

 

MAIN MEALS

Zarzuela

A Spanish-style fish stew, serve in earthenware bowls with bread to soak up all the lovely juices

Servings: 4

Ingredients

175ml White wine
85ml Sherry, Manzilla or Fino
2 Bay leaves, (fresh if possible)
16 clams
16 mussels
4 tbsp Olive oil
1 onion, finely chopped
2 garlic clove, finely chopped
300g ripe tomatoes, or 400g can good-quality Italian tomatoes, drained
1 tbsp tomato purée
1 pinch Paprika
1 small dried chilli
150g hake fillet
150g Monkfish, fillet
1 medium Squid, cleaned
4 langoustines
4 Prawns
4 tbsp plain flour
85ml Pastis / Pernod
1 handful Parsley
1 pinch freshly ground salt and black pepper
4 pieces white bread, stale and thickly sliced
1 tomato, halved

Method

1. Put the wine, sherry and bay leaves into a large pan. Bring to the boil, add the clams and mussels, and cook until they have opened (discard any that don’t). Remove and set aside keeping the liquid.

2. Heat half the olive oil in another pan and gently fry the onions and garlic without browning. Add the tomatoes and continue to cook until they have softened. Add the tomato purée, paprika and chilli and cook until you have a rich, thick sauce.

3. Cut the fish fillets and squid into rough chunks. Heat the remaining olive oil in a frying pan or a casserole dish large enough to hold all the ingredients. Lightly dust the fish, langoustines, prawns and squid in flour and fry until golden.

4. Add the pastis and boil it until the alcohol burns off. Add the tomato sauce, the wine and sherry and enough water to just cover the fish. Stir together and simmer for 15 minutes.

5. Preheat a grill to medium. Rub the bread with the cut side of the tomato and clove of garlic. Drizzle with olive oil and lightly

 

Butifarra (Spanish white) sausages in White Wine

For a simple, flavourful starter try this Spanish recipe for wine-simmered sausages served with crusty bread

Servings: 4

Ingredients

2 butifarra (Spanish white) sausages
2 tbsp Olive oil
1 bay leaf
4-6 peppercorns
300ml dry white wine
2 tbsp finely chopped parsley, to garnish
crusty bread, to serve

Method

1. Prick the butifarra sausages with a fork to stop them bursting.

2. Heat the olive oil in a medium, heavy-based saucepan. Add the sausages and fry for around 4 minutes, browning on all sides.

3. Add the bay leaf, peppercorns and dry white wine.

4. Bring the wine to the boil, then reduce the heat and simmer gently for 15 minutes, until the sausages are cooked through.

5. Remove the sausages, slice into 2cm thick rounds and place in a serving dish.

6. Bring the remaining white wine in the saucepan to the boil and cook briskly until reduced.

7. Pour the reduced white wine over the sausage slices, sprinkle with parsley and serve with crusty bread.

 

Paella

Servings: 4

2-3 tbsp Olive oil
2 Shallots, finely diced
1 tsp garlic purée, or I fat garlic clove, finely chopped
2 skinless, boneless chicken breasts, cut into large chunks
1 red pepper, deseeded and chopped into 2cm squares
1 green pepper, deseeded and chopped into 2cm squares
1 yellow pepper, deseeded and chopped into 2cm squares
350g short grain rice, (ideally Calasparra)
1/4 tsp saffron powder, or 2 good pinches of saffron strands
1 tsp paella spice mix
Salt, and freshly ground black pepper
500ml fish stock
16 large tiger prawns, shelled
400g fresh mussels, scrubbed and debearded
100g garden peas

Method

1. Heat the oil in a paella pan set over medium heat. Add the shallots and garlic and soften for a couple of minutes, stirring, then add the chicken and stir around for 2 more minutes. Add the peppers and cook these for 2 minutes, stirring, before adding the rice, saffron, spice and seasoning.

2. Add the stock, bring to the boil, stir the contents of the pan, then leave to cook over medium heat until the rice is almost tender, but still has some crunch (around 15 minutes).

3. Add the prawns and mussels and cover the pan with a lid. After one minute, remove the lid and discard any mussels that have failed to open. Add the peas and cook for a further 4-5 minutes, until the rice is tender and the peas cooked. Check the seasoning and serve hot.

 

DESSERT AND DRINKS

Leche Merengada

Leche Merengada is just one of the tastiest and most refreshing desserts
ever. It is perfect for the end of a massive meal when ice cream might be a bit too much but sorbet just wouldn't work with the pudding.

This version is from Crazy Water, Pickled Lemons.

Leche Merengada just means "meringued milk" and it's easier too make than a
custard based ice cream. You don't need an ice cream but it helps.

425 ml milk
150 ml runny cream (not thickened)
150g caster sugar
Zest of 1 lemon
1 cinnamon stick
1 tbsp brandy
3 egg whites
Ground cinnamon

1. Put the milk, cream and 100g of the sugar into a saucepan with the lemon
and cinnamon stick. Bring to just under the boil, remove from the heat and
let it infuse for about 40 minutes. Strain through a sieve and add the
brandy.

2. Whisk the egg whites with the remaining sugar until stiff. Fold this into
the cream and milk mixture - it will seem impossible to incorporate, but
don't worry, as it will all get beaten together during the freezing process.
Now put it into the freezer and just beat it with electric beaters or a food
processor every hour for between 4 - 6 hours or for a hassle free version use an ice-cream machine.

3. Sprinkle with cinnamon before serving or for an alternative and delicious version you can serve it with a shot of iced espresso over the top for a "blanco y negro.

 

Torrijas (bread pudding)

Torrijas are eaten all over Spain traditionally at Easter and consist of slices of bread soaked in milk, sugar and egg, fried in olive oil. There are many delicious varieties: with wine, syrup, honey or sprinkled with sugar and cinnamon.

Serves: 4

Ingredients

32 fl. oz of milk
olive oil
16 oz. honey
16 oz. sugar
8 eggs
Slices of bread for 'torrijas'

Method

Cut a large loaf of bread for 'torrijas' in fairly thick slices (you can also use special ready sliced bread).Mix the milk and sugar in a deep bowl. Beat the eggs in a separate dish. Dip the slices of bread in the sugared milk and eggs and fry in a pan with boiling oil until golden brown. Then drain well.

Place the 'torrijas' on a serving dish and pour honey over them.It is also traditional to add the sugared milk to the serving dish so that the 'torrijas' soak it up and become more spongy.

 

Tocinillo de Cielo

Tocinillo de cielo (Heaven's little pig) is one of the most surprising desserts of the Spanish gastronomy and is often compared with the potato tortilla.

Created in the early years of the last century, when wineries from Jerez de la frontera donated the leftover egg yolks of the clarification (the egg whites are used to clarify the wine) to the nuns.

Ingredients

6 egg yolks
9 oz sugar
1 fl. oz water

For the caramel:

3 tablespoons sugar
1 tablespoons water

Method

Put the sugar in a saucepan with the water and heat until the syrup goes golden brown.
Cover a baking tin evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.

Beat the egg yolks and slowly add the syrup, stirring with sticks. Strain and pour into the caramelised tin.
Cook in bain-marie in the oven at 150º for around 20 minutes.
When the tocino has set, remove from the oven, leave to cool and take it out of the tin.

 

Leche Frita (fried milk)

Serves: 4

Ingredients

32 fl. oz milk
6 fl. oz olive oil
1 spoonful of sunflower oil
2 eggs
2 oz cornflour
2 oz of light flour
1 stick of cinnamon
4 oz sugar

Method

Dilute the flour together with the cornflour and sugar in 1/4l of milk. Boil the rest of the milk with the cinnamon stick for ten minutes and add it, after straining, into the paste made earlier.

Simmer the mixture on a low heat, without stopping stirring, for a period of 10 minutes. Put it on a tray greased with sunflower oil and allow it to cool.

Once the mixture is cold, cut it into rectangles of about 10 x 5cm, putting them into flour and beaten egg and frying them on a medium heat in the 2dl of olive oil. Dry off the excess oil and sprinkle them with sugar and ground cinnamon.

And finally ……..

Sangria

Red Wine Sangria

Servings: 6

Ingredients

2 Lemons, finely sliced
2 Apples, finely sliced
2 Peaches, skinned and finely sliced
half tsp ground cinnamon
55ml orange liqueur or brandy
freshly squeezed juice of 2 oranges
freshly squeezed juice of 1 lemon
2 tsp Sugar
750ml dry red wine, ideally Spanish, chilled
400ml sparkling lemonade

To garnish:

Mint sprigs
1 orange, finely sliced

Method

1. Place the orange, lemon, apple and peach slices in a large bowl, Sprinkle with the cinnamon and add the orange liqueur. Cover and set aside for 1 hour.

2. Add the orange and lemon juices and mix well. Stir in a teaspoon or so of sugar and add the wine and lemonade. Pour the sangria into jugs and chill thoroughly.

3. Garnish with mint sprigs and orange slices before pouring into glasses.

 

White Sangria Recipe

1 bottle of Cava or Champagne ( very cold)
1 cup of freshly squeezed orange juice ( it also works well with cranberry juice).
2 oranges in wedges
2 apples in chunks
1 cup of water
½ cup of sugar
6 not too long cinnamon sticks
crushed ice
mint leaves