Slowly spoon the dressing onto the salad and mix together without smothering the salad.
Garnish with chopped parsley and freshly ground black pepper.
This is a popular tapa dish that goes particularly well with beer.
Back to Beware the Man with the Van
Vegetable Kebabs
Brochetas de Verduras
Serves 4
1 aubergine
8 - 10 cherry tomatoes
1 medium red pepper
1 medium green pepper
1 medium onion
8-10 mushrooms
Fresh or dried thyme
Olive oil
Cut all vegetables into bite sized slices. Peel the onion and slice.
Create the kebabs by alternating.
Pour a generous amount of olive oil into a large shallow dish, adding plenty of thyme.
Lay the kebabs in the oil and allow to marinade for about 2 hours. Turn occasionally.
Add the kebabs and allow to marinade in the oil turning now and then for an hour or so.
Cook on a barbecue or grill until ready.
Serve with barbecued meat and crusty bread.
Back to Beware the Man with the Van
Summer Pork with Sherry
6 - 8 thin pork fillets
2 onions
3 carrots
2 bay leaves
1/4 ltr (8 fl oz) Fino de Jerez or similar dry sherry
Salt
Pepper
Olive oil
Peel the onions and carrots and chop into small pieces.
Sprinkle a little salt and pepper over the pork. Then, in a large frying pan, heat a little olive oil and brown off the pork fillets on either side. Remove the pork from the pan and set aside.
In the same oil as the pork, gently fry the onions and carrots until soft, don’t allow them to go brown.
Return the pork to the pan, adding the bay leaves, sherry, salt and pepper.
Cover and cook gently for about 40 minutes, adding water if necessary, until the pork is tender and the sauce has reduced.
Serve with creamy mashed potato, rice or a jacket potato.
Back to August
Paco’s Sangria
Serves 4 - 6
1 bottle of medium to good quality red wine - chilled
Half teacup sugar
1 can of fizzy lemon drink
1 can of fizzy orange drink
Fruit cut in wedges, not peeled - choose from apples, kiwis, oranges, melon or peaches
Ice cubes
Pour the wine into a large jug.
Stir in the sugar with a wooden spoon.
Add the fizzy drinks, fruit and ice cubes. Stir well and serve.
Note: Sangria is enjoyed all year round, but is particularly pleasant in the hot summer months. Also, there are many fruits in season to choose from. There are hundreds of different sangria recipes in existence, including ones using white wine instead of red. The one rule seems to be; the better the wine, the better the sangria.
In Paco’s opinion, the name ‘sangria’ derives from ‘sangre’ meaning ‘blood’. Paco explained that blood is red and thick, essential for life. Sangria, he argued, is equally precious and resembles blood.
Back to Satellites and Parties
Carmen-Bethina’s Poor Man’s Potatoes
Patatas a lo Pobre
Serves 4
15 tbsp olive oil
1 kg (2lb) potatoes - peeled, cut into chunks
3 large onions
3 green peppers - seeded, roughly chopped
Large handful mushrooms - wiped, roughly chopped
5 cloves garlic - roughly chopped
4 fresh bay leaves
Salt and freshly ground black pepper to taste
Heat 5 tablespoons of oil in a large saucepan. Add the onion and pinch of salt. Cook slowly on a lowish to medium heat for 20 - 30 minutes. Stir frequently until onion is golden brown and soft. Add the peppers, garlic and bay leaves. Cook for another 15 minutes. Meanwhile, chop the potatoes and salt lightly.
When the peppers are soft, add the remaining oil. Ensure the oil is hot before adding the potato chunks. Simmer gently for 20 -30 minutes, stirring occasionally, until the potatoes are soft. Drain using a slotted spoon or colander.
Serve with fresh crusty bread, or as an accompaniment with roast pork or lamb.
Back to Grapes and Doctors
Barbecued Sardines
8 medium to large sardines
Handful fresh parsley
Salt to season
Clean the sardines and remove the heads, then wash under running water.
Cook on a barbecue or under the grill for a few minutes each side until cooked through.
Season with salt and garnish with a squeeze of lemon juice and fresh chopped parsley.
Back to The Eco-Warriors
Asparagus Salad
150g (6 oz) fresh green asparagus
2 medium tomatoes
2 medium potatoes
50g (2oz) sweet corn
Olive oil
Salt and pepper to season
Boil the potatoes for about 8 minutes until cooked but still firm, drain and allow to cool.
Trim the ends of the asparagus, removing any hard bits then blanch in boiling water for a few minutes until just tender, drain and allow to cool.
When cool, peel the potatoes and cut into bite sized pieces, then cut the tomatoes into similar sized chunks.
Arrange the potatoes, tomatoes, sweet corn and asparagus onto a serving dish, drizzle with olive oil and then season.
This is the basic Spanish recipe, but you can add different ingredients such as cucumber, red or yellow pepper, olives or apple.
Back to Mules and Storms
Chicken and Prawn Paella
Paella Mixta
Serves 8 - 10
2 skinless boneless chicken breasts
500g (18 oz) uncooked prawns
3 tablespoons olive oil
1 medium onion
2 cloves garlic
1 medium red pepper
1 medium green pepper
2 large tomatoes
150g (5 oz) fresh frozen garden peas
500g (18 oz) paella rice
1 ltr (2 pints) chicken stock
¼ teaspoon saffron
Salt and pepper
Peel and clean the prawns and cut the chicken into bite sized pieces.
Peel and chop the onion and garlic, chop the peppers and tomatoes.
Heat the olive oil in a medium paella pan, add the garlic and onion and cook gently until soft then add the chicken and cook until browned on all sides
Add the peppers and cook for 5 minutes.
Meanwhile, heat the chicken stock.
Add the tomatoes and cook for 5 minutes.
Add the rice using a soup ladle, counting as you go (you need to add 3 parts water to one part rice) and cook for 5 minutes.
Add the chicken stock again ladle by ladle, season and bring to the boil. (Do not stir). Reduce the heat cover and simmer for 15 minutes or so.
Then add the prawns, peas and the saffron and continue cooking for a further 10 - 15 minutes until the liquid has been absorbed.
Turn off the heat, cover and leave to rest for 5 minutes before serving.
Garnish with fresh chopped parsley.
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Spicy Almonds with Paprika
Almendras
4 cups blanched almonds
1 tbsp coarse sea salt
1 tsp paprika
2 tbsp extra virgin olive oil
Blanch the almonds by pouring boiling water over. Allow them to stand for 1 minute. Drain and dry with paper towels. The skins will now rub off easily.
Grind the sea salt and paprika using a pestle and mortar. Mix well together.
Preheat the oven to 350F.
Spread the almonds evenly on a baking sheet making sure they don’t touch each other. Toast for 8 - 10 minutes or until golden b
rown.
Transfer almonds to a bowl and drizzle enough oil over to coat evenly.
Add the paprika and salt mixture. Toss thoroughly and serve.
Note: Carmen-Bethina often fried almonds in a frying pan with olive oil over an open flame. She then sprinkled them with salt and served them as nibbles to accompany Paco’s wine.
Back to ¡Fiesta!
Catalan Chicken and Chorizo Stew
Pollo a la Catalana
Serves 4
4 chicken breasts cut into large pieces
2 red onions, sliced
1 large red pepper, seeded and sliced
2 garlic cloves crushed
250g (9oz) chorizo sausage diced
1 400g (14oz) tin chopped tomatoes
150 ml (1/4 pint) dry white wine
Approx 20 mixed olives, pitted
1 400g (14oz) can of chick peas, drained and rinsed
250ml (8 fl oz) chicken stock
1 heaped teaspoon smoked paprika
2 tablespoons olive oil
1 sprig fresh thyme
Salt and pepper
Heat the oil in a large frying pan. Fry the onions until soft, then quickly brown the chicken pieces. Put it in a casserole dish.
In the remaining oil in the frying pan add the peppers, crushed garlic and chorizo sausage and cook for a few minutes. Add to the chicken.
Pour the tomatoes, stock and wine over the chicken and add the chickpeas and olives. Sprinkle on paprika and add the thyme. Stir it all. and place in a preheated oven 170C/325F/Gas mark 3 and cook for about 1 1/4 hours.
Back to ¡Fiesta!
Winning Rice Pudding Recipe
Arroz con Leche
1⁄2 kilo (18oz) white short grain rice
1 1⁄2 ltr (2 1⁄2 pints) milk
300ml (11 fl oz) water
100g (3 1⁄2 oz) sugar
1 small cinnamon stick
1 small piece lemon peel
Pinch salt
Ground cinnamon for dusting
Place the water, cinnamon stick, lemon peel, salt, sugar and rice in a large pan and bring to the boil. Cover and cook on a low heat until most of the water has been absorbed. Remove the lemon peel and cinnamon and transfer to an oven proof dish. Add the milk and cook in a medium oven for around 20 minutes until the rice is really tender and the dessert is rich and creamy.
Sprinkle generously with cinnamon.
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Paco’s Rabbit Stew
Conejo con Verduras
Serves 6
2 onions
2 aubergines
2 red peppers
3 green peppers
6 ripe tomatoes
1 rabbit (cut into pieces)
4 tablespoons olive oil
1 bulb garlic
Medium glass of brandy
Salt and pepper
Finely chop all the vegetables and set aside. Separate the garlic into cloves.
Heat the oil in a large shallow pan and add the garlic. Fry slowly for 5 minutes, then add the rabbit pieces. Cook the rabbit slowly for 10 minutes until sealed and slightly golden.
Add the brandy, cover the pan and continue cooking slowly for a further 20 minutes. Remove from the heat and set aside.
In another pan, heat a little more oil and add the onion, frying until soft.
Add the aubergines, peppers and brandy juice and cook for about 10 minutes.
Add the tomatoes. Simmer gently for about an hour, stirring occasionally. The liquid will reduce and become rich and thick.
Add the rabbit and garlic to the pan, mixing well.
Season to taste, cover and continue cooking for 20 minutes.
Serve hot with crusty bread.
Back to Chickens...
Warming Winter’s Brunch
Desayuno
This is a very traditional Andalucían breakfast, typically eaten by farmers, shepherds and workers during the winter months.
5 - 6 cloves garlic
1 red pepper
1 jar white beans (or chickpeas, or baked beans)
3 or 4 sweet chorizos
Olive oil
Peel and roughly chop the garlic.
Remove the top and seeds from the pepper, chop into bite sized chunks.
In a large frying pan, heat the olive oil and add the garlic and peppers and fry until slightly coloured.
Chop up the chorizo also into bite sized chunks and add to the pan, cook for a few minutes on a high heat.
Add the beans and than lower the heat, cover and cook gently for 20 mins.
Serve with thick slices of fresh bread.
Tip: Instead of sweet chorizo you can use the picante or hot variety for extra bite.
Back to ...And More Chickens
Chickpeas and Chorizo
Garbanzos y Chorizo
Serves 6
175g (6oz) dried chickpeas
350g (12oz) chorizo, diced into cubes about the same size as the chickpeas
1 onion, finely chopped
1 clove garlic, chopped or crushed
2 tbs olive oil
750ml (1.3 pints) chicken stock
1 bay leaf
Pinch of dried thyme
3 or 4 cloves
1 stick of cinnamon
1 tbs flat-leaf parsley
Cover the chickpeas with water in a bowl and leave to soak overnight.
Drain and place in a large saucepan with the bay leaf, cloves and cinnamon stick. Add the stock and enough water to cover the peas completely.
Bring to the boil then reduce the heat and simmer until the chickpeas are tender, approximately 1 hour. Do not allow to go soft or boil dry. Add more water if necessary.
Drain and remove the herbs and spices.
Meanwhile, medium heat the oil in a frying pan, add the chopped onion and cook gently until soft.
Add the garlic and thyme and cook for about a minute. Turn up the heat a little and add the chorizo.
Cook for about three minutes then add the chickpeas, mixing well. Cook for just long enough to heat it all through. The oil from the sausage will turn it all a red colour. Remove from the heat and stir in the parsley.
Serve with crusty bread.
Note: This dish was inspired by the Moors who introduced the chickpea or ‘garbanzo’. It is best cooked using the ‘picante’ (hot) style of sausage to give it a fiery little Moroccan kick and is a very common tapas dish found throughout Spain.
Back to Eggs...
Mediterranean Eggs
Huevos Mediterraneos
4 hard-boiled eggs
50g (2oz) Roquefort cheese or similar, grated
100g (4oz) pitted black olives
1 tablespoon cottage cheese
3 tablespoons olive oil
A few leaves of the heart of a lettuce to garnish.
Shell the hard-boiled eggs and slice them in half lengthways.
Save a few whole olives for decoration and finely dice the rest. Save a small amount of the diced olives as well.
Mix the hard-boiled egg yolks with the cheese, cottage cheese the diced olives and the olive oil. Stuff the eggs with this mixture.
Put them on a serving dish, garnished with the lettuce leaves and whole olives, then sprinkle with the remaining diced olives.
Serve with the mayonnaise.
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Beef in Fruit Sauce (Ecuadorian Recipe)
Carne con Salsa de Frutas
Serves 6
3lbs (1.3 kilo) beef, cubed
1 large onion (chopped finely)
6 tablespoons vegetable oil
16 tablespoons beef stock
16 tablespoons dry white wine
16 tablespoons cream
2 peaches (peeled and chopped)
2 apples (peeled and chopped)
2 pears (peeled and chopped)
2 large tomatoes (peeled and chopped)
Salt, freshly ground pepper
Sugar to taste
Heat 4 tabl
espoons of oil in a frying pan and saute onion. Transfer onion (use slotted spoon) to a casserole dish, and seal beef cubes quickly in remaining hot oil.
Add to the casserole with the stock and wine.
Season with salt and pepper.
Cover, bring to the boil. Simmer on a low heat for approximately 2 hours, until meat is tender.
Transfer beef (use slotted spoon) to a serving dish. (Keep warm.) Put stock aside.
In a saucepan, heat remaining 2 tablespoons of oil. Add fruit, tomatoes and sugar. Cook for a few minutes, stirring continuously.
Add enough of stock to just cover and simmer, stirring frequently.
Allow to cool a little then blend, liquidise or sieve to a puree.
Return the fruit puree to the saucepan. Add the cream and heat through. Do not allow to boil.
Pour hot sauce over meat and serve with rice.
Back to The Equators
Colin’s Spanish Omelette
(as dictated over the phone - hence the occasional surprising word…)
Tortilla de Patatas
8 or 9 eggs
About half a kilo of spuds, peeled and sliced thinly
A generous pinch of salt
50% olive, 50% vegetable oil
possibly some lemon juice
a proper non-stick 20 cm frying pan
a circular dinner plate
45 - 60 minutes
And here’s what you do:
Half fill the pan with the oil. Heat it gently. Put the spuds in the oil, and stir to make sure they are all coated. The idea is to soften the spuds without browning them. It’ll take about half an hour, and you need to give them a stir every now and again. When the potatoes are cooked, remove them from the oil. If you don’t expect to eat the tortilla all in one go, you can sprinkle lemon juice on them - this’ll stop them from going grey over the next few days (nothing wrong with the spuds in your tortilla going grey - it just doesn’t look very appetising).
Five Bestselling Travel Memoirs Box Set Page 23
