Two Old Fools in Spain Again

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Two Old Fools in Spain Again Page 23

by Victoria Twead


  Also by Victoria Twead

  •How to Write a Bestselling Memoir

  •Mouth-Watering Spanish Recipes

  •Morgan and the Martians ~ A Comedy Play-Script for Kids

  Recipe Index

  Churros (Spanish ‘Doughnuts’)

  Sizzling Chicken Wings and Paprika

  Barbecued Garlic Bread

  Tomato and Paprika Chutney

  Roasted Mushrooms with Onions and Herbs

  Egg and Anchovy Toast Tapas

  Andalucian Beef Wraps

  Wild Mushrooms with Eggs

  Roasted Peaches

  Frisco Omelette

  Mackerel Paté

  Oranges and Cinnamon

  Judith’s Easy Lemon Curd

  Broad Beans with Ham

  Steak with Paprika and Herbs

  Fig Jam

  Roasted Tomato Soup with Paprika

  Goat’s Cheese on Toast

  Butternut Squash with Garlic and Herbs

  Iberian Ham with Peaches and Olive Oil

  Spanish Almond Cake

  Stuffed Tomatoes

  Luc’s Italian Pasta with Fresh Tomato Sauce

  Ana’s Lemon Leaves

  Lamb Steaks with Almonds and Paprika

  Cinnamon Easter Biscuits

  Spanish ‘Doughnuts’

  Churros

  250ml (½ pint) water

  50ml (1.7fl oz) sunflower oil

  ½ tsp salt

  200g (7oz) plain flour

  115g (4oz) dark chocolate

  1 litre (34 fl oz) milk

  1 tbsp cornflour

  4 tbsp sugar

  Caster sugar

  Oil for deep frying

  Method

  •Put the water, oil and salt in a heavy pan and bring to the boil.

  •Turn the heat down and add the flour. Beat together until the mixture forms a ball, then remove from heat.

  •Heat the oil for deep frying until very hot.

  •Using an icing syringe (or snip off the corner of a plastic bag), pipe thick strips into the oil and fry until golden brown.

  •Place on a plate and sprinkle with the caster sugar.

  •For the chocolate sauce, place the chocolate and half the milk in a pan and heat.

  •Add the cornflour to the rest of the milk and mix into the chocolate together with the sugar.

  •Continue heating the mixture on a low heat stirring constantly.

  •Once the mixture has thickened remove from the heat and whisk until really smooth and serve with the warm churros.

  •

  Recipe kindly donated by David Sutton-Rowe.

  Back to ‘Families’

  Sizzling Chicken Wings and Paprika

  Smoked Spanish paprika – a vital ingredient in Spanish cooking and a spice no kitchen should be without! This recipe for hot and spicy chicken wings takes on a flavoursome smoky twist with the addition of paprika in the marinade. Enjoy!

  For the marinade:

  24 chicken wings

  200ml (7 fl oz) beer or Spanish lager

  150ml (5½ fl oz) chicken stock

  4 garlic cloves (crushed)

  2 teaspoons hot pepper sauce

  Olive oil

  To season:

  Splash of olive oil

  1 teaspoon hot smoked paprika

  1 teaspoon black pepper

  Pinch fresh oregano / thyme & rosemary

  Salt

  Method

  •Place the chicken wings in a large bowl or cazuela and mix well with the marinade ingredients, chill for two hours.

  •Heat a little olive oil in a pan.

  •Remove wings from marinade and add seasoning.

  •Mix well and cook for 10 minutes on a medium to high heat.

  •Transfer the chicken wings from the pan, place on a tray and bake in a medium oven for 10 – 15 minutes.

  Back to ‘Pests’

  Barbecued Garlic Bread

  Cooking garlic bread on the barbecue is very easy. There is only a small amount of preparation involved and you also have the opportunity to add a range of herbs to produce a variety of flavours and hints of the Mediterranean. Although garlic bread is traditionally Italian, it is cooked regularly in Spain over the grill with the addition of garden herbs, chilli and sometimes paprika for delicious earthy hints.

  1 baguette

  4 garlic cloves, finely chopped

  150g (5oz) butter

  1 sprig thyme

  (Optional: chilli flakes, ½ teaspoon paprika, ground pepper)

  Method

  •Take the bread and make deep cuts at half-inch intervals all the way along, making sure not to slice right through.

  •Place the butter in a saucepan and gradually melt over a low heat.

  •Meanwhile finely chop/dice the garlic cloves.

  •When the butter has melted, add the garlic, stir well and leave for 10 minutes so the butter is left to cool.

  •Using a teaspoon, spoon the garlic butter mixture into each cut in the bread (be generous). Sprinkle over with thyme.

  •Wrap the bread securely in kitchen foil and cook over the barbecue for 15 – 20 minutes turning halfway through.

  Back to ‘Creatures Great and Small’

  Tomato and Paprika Chutney

  This Andalucian recipe for tomato and paprika chutney preserve is usually made in the winter months. Using hot smoked paprika and red chilli, this chutney/salsa has plenty of bite and goes very well with cheeses, serrano ham and other cured meats.

  1kg (2.2lb) fresh ripe tomatoes

  2 large onions

  6 garlic cloves

  1 red chilli pepper

  250g (9oz) brown sugar

  1 tsp hot smoked paprika

  175ml (6 fl oz) red wine vinegar

  Method

  •Chop the tomatoes, thinly slice the onion and slice the garlic cloves.

  •Add all of the ingredients to a deep pan or Spanish “Olla”.

  •Bring to the boil then turn down the heat and simmer gently for 60 minutes, stirring regularly.

  •Turn up the heat and bring to the boil once more until the mixture becomes dark and sticky.

  •Pour the mixture into jars and leave to cool before sealing.

  This chutney will keep for up to 8 weeks.

  Back to ‘The Grand Opening’

  Roasted Mushrooms with Onions and Herbs

  A delicious side dish to chicken or a super tasty tapas dish with a chilled glass of dry white wine.

  10 minutes preparation

  30 minutes cooking

  Serves 3-4

  600g (21oz) mushrooms – any kind you like, mixed or just one kind

  1 large onion

  4 cloves garlic

  1 large sprig rosemary, leaves picked

  Large bunch of oregano, leaves picked

  2 tablespoons extra virgin olive oil

  Salt and black pepper to season

  Method:

  •Preheat the oven to 200ºC/400ºF/Gas mark 6.

  •Peel the onion and slice thinly, peel the garlic and slice lengthwise.

  •Wash the mushrooms and slice thickly.

  •Chop the leaves of the rosemary and the oregano.

  •Pour the olive oil into a large shallow roasting tin, then add the mushrooms, garlic and onion, mix around in the tin so they are evenly covered with the oil. Sprinkle with the herbs, then season.

  •Cook in the oven for 15 minutes then remove and pour away any juices. Put back into the oven and cook for a further 15 minutes.

  •Place onto a serving dish, sprinkle with some more chopped oregano and serve

  Back to ‘Moths and Yeso’

  Egg and Anchovy Toast Tapas

  French style baguette, cut into rounds and lightly toasted on each side

  1 jar anchovies

  3 eggs

  Splash milk

  Salt and pepper

  Olive oil

  Method

  •Beat the eggs in a
pan with a little milk, salt and pepper.

  •Cook over a medium heat stirring all the time until the scrambled eggs are cooked.

  •Drain the liquid from the jar of anchovies, remove the anchovies and cut into small pieces. Then mix with the scrambled eggs.

  •Drizzle a little olive oil over each toasted round of bread, spoon a little of the egg mixture on top.

  •Serve with parsley and tomatoes.

  Back to ‘Babysitting’

  Andalucian Beef Wraps

  Similar to Mexican fajitas, this simple Andalucian beef wrap dish is ideal for lunch and supper. The beef can be substituted with cold chicken and you can add a variety of other ingredients such as avocado, beetroot, spinach leaves or apple.

  Serves 3

  6 flour tortillas

  Cold cooked beef, cut into thin strips

  2 small tomatoes

  ½ cucumber

  1 small tin sweetcorn

  2 spring onions

  Grated cheese

  Aioli (garlic mayonnaise)

  Method

  •Chop the tomatoes into small cubes.

  •Roughly peel the cucumber and finely dice.

  •Clean the spring onions and slice thinly.

  •Warm the tortillas according to the packet instructions.

  •Place one tortilla onto a plate and add a little bit of spring onion, cucumber, tomato and sweetcorn.

  •Then add a few strips of beef, a little grated cheese and top with aioli.

  •Roll up the wrap and enjoy!

  Back to ‘Golf’‘

  Wild Mushrooms with Eggs

  Setas con huevos

  Hi Victoria,

  We have had a sudden glut of mushrooms, a mushroom block (what it’s grown in) seemed a good idea but little did we realise quite how many mushrooms we would get!

  This recipe originates from the Basque country. It is a quick and simple dish making a tasty light lunch. We have changed the recipe to suit our taste as originally it was served with a raw egg yolk. We prefer the egg fried or poached.

  Per serving:

  200g (7½oz) of wild mushrooms (oyster or ceps are best)

  1 clove of finely chopped garlic

  2 tbsp good olive oil

  1 or 2 large eggs

  salt and pepper to taste

  crusty bread to serve

  •Clean and trim the mushrooms (do not wash, wipe clean if necessary) and thickly slice if large.

  •Heat the oil in a large pan over a high heat. Add the garlic and fry for 1 minute (do not burn).

  •Add the mushrooms cut-side down and cook for 1-2 minutes until brown.

  •Turn and continue to cook for another 1-2 minutes. Season with sea salt and ground black pepper to taste. Meanwhile fry or poach the eggs to personal taste. Place the eggs on a warmed plate and spoon the mushrooms round the egg.

  •Serve with crusty bread and a good local wine.

  Recipe kindly donated by Jo Stadelwieser.

  Back to ‘A Village Secret’

  Roasted Peaches

  Towards the end of the summer which is as late as early October for us, peaches are available in huge amounts at really cheap prices so we look for inventive ways to use them.

  2 large peaches, cut into 4 or 6 thick slices and stone removed

  2 tbsp honey

  1 tbsp unsalted butter

  55g (2oz) caster sugar

  Method

  •Preheat the oven to 220ºC/425ºF/Gas 7.

  •Heat a nonstick frying pan and then add the butter, sugar and honey. Cook for a few minutes until the sugar has dissolved.

  •Add the peach slices to the pan, stir well to coat in the sticky syrup and allow to caramelise for a few minutes.

  •If your pan is oven proof, transfer directly to the oven or place the peach slices in a shallow baking tray and cook for 10-15 minutes.

  •Remove from the oven, transfer to a serving plate and serve with a scoop of ice cream and a sprinkling of chopped almonds.

  Back to ‘The Vicar and his Wife’

  Frisco Omelette

  All these ingredients are grown in abundance in Spain.

  2 fresh eggs

  Chopped onion

  Chopped green olives

  Chopped black olives

  Chopped mushrooms

  Season to taste: salt, garlic, paprika, etc.

  Method

  •Put all the ingredients into a small jar and shake vigorously.

  •Fry in small pan, turning when ready.

  •For the sweet version, add chopped apple in the jar.

  You can make these omelettes at home and also on a small portable stove on the road.

  Recipe kindly donated by Rocky Frisco, Tulsa, Oklahoma.

  Back to ‘The Fiesta and Cold Water’

  Mackerel Paté

  Preparation: 10 minutes

  Cooking: 20 minutes 2 whole mackerel, baked

  150g (5oz) cream cheese

  2 garlic cloves, minced

  ½ tsp lemon juice

  6 basil leaves, chopped

  Salt to taste

  Method

  •Clean, then bake the mackerel in tinfoil in a preheated oven at 180ºC/350ºF/Gas Mark 4, for 20 minutes.

  •Cool and flake the mackerel into a cazuela or mixing bowl.

  •Add the rest of the ingredients and mix well (can also be put through a food processor).

  •Serve with crackers or fresh crusty bread.

  Back to ‘Pruning’

  Oranges and Cinnamon

  Serves 6 - 8

  6 sweet juicy oranges

  100g (3.5oz) sugar

  Ground cinnamon

  Method

  •Peel the oranges and slice crosswise.

  •Place in a large dish, sprinkle with the sugar and dust with cinnamon.

  •Chill in the fridge for 30 minutes.

  •Serve sprinkled with a little more cinnamon.

  Back to ‘Oranges and the Law’

  Judith’s Easy Lemon Curd

  Judith Benson (not the same Judith as the one in the book) sent me this recipe. It is delicious!

  Makes approx 3 lbs

  700g (25oz) caster sugar (Judith says she uses ordinary granulated sugar and it seems fine and nobody has complained!)

  1 block butter - 225g (8ozs)

  Finely grated rind and juice of 6 large lemons

  8 large eggs

  Method

  •Put sugar, butter, grated lemon rind and lemon juice in a heatproof basin.

  •Place the basin over a saucepan half full of simmering water, making sure the bottom of the basin does not touch the water.

  •Over low heat, stir the mixture until the sugar has dissolved and butter melted. (Judith says, “I now find a very short period of time in the microwave to melt the butter helps!!”)

  •Add lightly beaten eggs and stir until mixture is thick enough to coat the back of a wooden spoon.

  •Pour into prepared jars and keep in the fridge once the lemon curd is cold.

  Recipe kindly donated by Judith Benson.

  Back to ‘Owls and Kittens’

  Broad Beans with Ham

  Habas con Jamón

  Serves 4 as a tapa

  250g (9oz) shelled broad beans

  3 tbsp good quality olive oil

  1 onion finely chopped

  1 or 2 slices of medium thickness serrano ham, chopped

  Chopped fresh parsley to taste

  Salt and pepper to season

  Crusty bread to serve

  •Bring a pan of salted water to the boil.

  •Add the beans and return to the boil, continue to boil for 4 minutes.

  •Drain and place beans in cold water to prevent further cooking.

  •Unless the beans are very young, peel off the outer skins. Meanwhile heat the oil in a large pan over a medium heat.

  •Add the onion and fry for 4-5 minutes until cooked but not brown.

  •Add the beans and stir i
n the parsley and ham. Check taste before seasoning, as the ham is salty.

  •Transfer to a warmed serving bowl and drizzle with olive oil.

  •Serve with crusty bread and a good local wine.

  Recipe kindly donated by Jo Stadelweiser.

  Back to ‘A Sandwich’

  Steak with Paprika and Herbs

  This steak is a real treat and the herb and paprika coating gives an amazing flavour that complements the steak beautifully.

  Preparation: 5 minutes

  Cooking: 5-12 minutes

  Serves: 2

  2 lean fillet, sirloin, rib-eye or rump steaks about 2 ½-3cm thick

  5-6 sprigs thyme, leaves picked

  2-3 sprigs rosemary, leaves picked

  1tbsp fresh basil leaves

  1tbsp fresh parsley

  1tsp smoked paprika

  Salt and freshly milled black pepper

  Method

  •Preheat the grill to Medium.

  •Finely chop all the herbs.

  •Place the herbs and paprika on a plate and mix well.

  •Season the steaks with salt and pepper and then coat with the herb and paprika mix on both sides.

  •Cook under the grill according to your preference:

  Rare – 2½ minutes each side

  Medium – 4 minutes each side

  Well Done – 6 minutes each side.

  Serve with a simple salad or chunky chips.

  Back to ‘Birthdays’

  Fig Jam

  1 kilo (2.2lb) figs

  1 kilo (2.2lb) sugar

 

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