Friday, October 28, 2011

Tortas de aceite

Tortas de aceite (aniseed Biscuits) are one of a great variety of little cakes and biscuits that are eaten throughout Spain. Whenever a cup of coffee or a glass of sherry is drunk, a selection of biscuits is sure to be offered.

  • 8 oz / 50 g / 2 cups flour
  • 4 oz / 125 g / 2/3 cup sugar
  • 2 tbsp oil
  • 1 egg
  • 1 liquer glass dry anis
  • grated rind of one lemon
  • 1 tsp salt
Mix together the flour, sugar, salt and grated lemon rind. Make a well in the centre and pour in the beaten egg, oil and anis. Gradually stir all the ingredients together to give a smooth, firm mixture. Roll this out thinly and cut into small rounds. Place on a greased baking tray and cook in a pre-heated hot oven at gas mark 7 / 425°F / 220°C for ten minutes. The number- of biscuits made will depend on how
thinly the mixture is rolled out.

Wednesday, October 26, 2011

Ternera asada

Ternera asada (pot roast veal)

In Spain, calves are not killed when very young and so veal is an older meat which resembles British beef. This makes it a good meat for pot roasting. When cooked on top of the cooker, the joint can be served with a potato purée and selection of vegetables.

Ternera asada (picture by jlastras)
  • 2.25 lb / 1 kg veal
  • 2 tbsp oil
  • 1 glass white wine
  • onion, chopped
  • salt and pepper

Seal the meat in hot oil in a flame-proof casserole. Add the wine, onion and seasoning. Cover the casserole and cook on a low heat slowly for two hours. Remove the meat and thicken the juices to
make a gravy.


Pipirrana

Pipirrana (Green salad with ham)

For a really refreshing meal in summer, place the bowl of salad inside a larger bowl which has been  lined wth ice cubes and leave in a refrigerator for a few hours before serving.

2.25 lbs / 1 kg tomatoes
3 green peppers
4 hard-boiled eggs
3 oz / 250 g tinned bonito or tuna
4 cloves garlic
1 tbsp olive oil
1 slice bread, without crust
0.5 tsp salt
1 tbsp vinegar
Serrano ham (Parma ham can be substituted)

Soak the bread in a little water. Scald, skin, de-seed and chop the tomatoes. Grill the peppers lightly, then peel and chop them. Chop the egg whites. Drain the' tinned fish and flake with a fork. Make a dressing by crushing together the garlic, egg yolks, oil and softened bread. Mix well. Add the salt and vinegar. Put all the salad ingredients into a salad bowl with the fish. Pour the dressing over them. Chill in the refrigerator. Serve with slices of Serrano ham.

Pipirrana (photo by juanjaen)

Tuesday, October 25, 2011

Cazuela

This dish serves as a light snack or a side dish to a main meat course. It is sometimes considered the Spanish equivalent of ratatouille.

  • 2.25 lb / 1 kg broad beans
  • 10 small leaf artichokes
  • 4 onions, finely chopped 
  • 1 tsp chopped mint
  • 2 cloves garlic, chopped 
  • 1 tsp saffron
  • cooking oil
  • 2 tsp cumin
  • 2 tomatoes, chopped 
  • 1 tsp white pepper
  • bay leaf 
  • 1 slice fried bread
  • 1 tsp chopped parsley 
  • 6 eggs
  • 1 tsp chopped mint

Shell the beans. Cover with cold water and bring to the boil. Simmer gently until half-cooked. Drain. Fry the garlic and onions together in oil until brown. Add the tomatoes and the partly cooked beans. Just cover with boiling water. Add the herbs and artichokes. Cover and simmer gently until the beans are soft. Stir in the saffron, cumin and pepper. Crumble in the fried bread. Pour the mixture into a casserole and break the eggs into it. Cook in a pre-heated oven at gas mark 51375°F/ 190°C until the eggs are cooked.


Sausage and Rice Casserole

A typical meat and fish mixture forms the basis of this substantial casserole. It is ideal for a cold winter's evening.
  • 8 oz/ 250 g / 1 cup rice 
  • 1 squid
  • 3 oz / 75 g chorizo (garlic sausage)
  • 12 mussels, cooked and shelled
  • 2 oz / 50 g uncooked pork
  • 1 oz. / 25 g almonds
  • 2 oz / 50 g pork fat
  • l oz / 25 g pine kernels
  • 2 tomatoes 
  • 2 cloves garlic
  • 8 oz / 250 g peas
  • 1 onion
  • 2 leaf artichokes
  • pinch of saffron
  • 2 red peppers
  • parsley
Slice the onion and garlic sausage. Cut the pork into small pieces. Wash and slice the red peppers and tomatoes. Clean the squid and cut the flesh into small pieces. Remove the outer leaves of the artichokes and quarter the hearts. Melt the pork fat in a flame-proof casserole and fry the pork, garlic sausage and onion in it for a few minutes. Add the red pepper, tomato and squid. Cook gently for 15 minutes. Add the peas, rice, artichokes, mussels, almonds and pine kernels, garlic, saffron and 2 pints/ 1 l / 4 cups
boiling water. Simmer gently until the rice has cooked. Garnish with parsley and serve from the  casserole.


Sunday, October 23, 2011

Catalan Stew

This is a delicious mixture of beef and sausage from Catalonia.

  • 2 lb/ 1 kg minced beef
  • 8 oz / 250 g butifarra (Spanish pork sausage), sliced
  • 2 onions, chopped
  • cooking oil
  • 2 tomatoes, chopped
  • 2 carrots, chopped
  • I oz / 25 g/ 1 tbsp flour stock
(serves 6)

Heat oil in a flame-proof casserole and fry the mince until it is just cooked, then remove it. Fry the carrots, onions and tomatoes in the same pan for a few minutes. Stir continuously to prevent sticking. Blend in the flour and cook for a few more minutes. Add the cooked mince. Cover with hot stock and simmer gently for about 45 minutes. If necessary add more hot stock. When cooked, arrange the slices of butifarra around the edge of the casserole and heat in a hot oven at gas mark 6/ 400°F / 200°C.

Saturday, October 22, 2011

Pote gallego

Pote gallego (Galician stew)

Spanish beef can be rather tough and so it tends to be cooked slowly in a stew. It is usual with a meat and vegetable stew to drain the liquid off and use this as a soup. The meat and vegetables can then be eaten as the main course - an easy way of cooking two courses at once!

1 lb / 500 g stewing steak
4 oz. / 125 g lean ham, chopped
2 oz/ 50 g lean bacon, chopped
4 oz/ 125 g chorizo (Spanish garlic sausage), sliced
4 oz/ 125 g Morcilla (black pudding), sliced
I lb / 500 g / 2 cups dried haricot beans
1 white cabbage, chopped
2 lb/ 1 kg potatoes

Cut the steak into large pieces. Put two pints of cold water into a saucepan. Add the meats. Season to taste and simmer gently over a low heat. Cook the beans and white cabbage in a separate pan until
they are tender. Add to the meat, then add the potatoes and bring to the boil. Simmer gently until the potatoes are cooked. Strain off the liquid to use as a soup. Serve the vegetables, meat and potatoes as the main course.



Friday, October 21, 2011

Paella de mariscos

Paella de mariscos (fish paella)

Paella de mariscos (image by jlastras)
This traditional rice dish can be made with either meat or fish and sometimes has both, but the two main ingredients are always rice and saffron. It is often served in the large, shallow pan in which it is cooked. The Spanish paella pan has two loop handles and is made of aluminium, heavy iron or earthenware. However, a large heavy frying pan about 12 in / 30 cm in diameter serves just as well.
  • 1 medium sized crayfish, cooked and cut in pieces
  • 6 Dublin Bay prawns
  • 1 lb  / 500 g angler fish cut in pieces
  • 6 small ink fish
  • 4 tomatoes, skinned and seeded
  • 2 cloves garlic
  • 1 onion, chopped
  • 8 oz/250 g. I cup rice
  • 1 tsp red pepper
  • 1 tsp saffron
  • fish stock
  • oil for frying
Fry the fish in the oil and garlic. Just before it is cooked, add the onion and tomato. Stir in the rice and cook for a few minutes. Add just enough hot fish stock to cover the rice. Add salt, pepper and saffron and simmer until the rice is thoroughly cooked.

Wednesday, October 19, 2011

Lobster Romesco

Freshly caught shellfish is the most common luxury in Spanish cuisine. The tangy sauce, which gives this dish its name, is delicious with either hot or cold cooked lobster

Ingredients:
  • 2 cooked lobsters
  • 2 tomatoes
  • I red chili
  • I clove of garlic
  • I tbsp paprika
  • salt
  • 2 tbsp olive oil
  • vinegar
Preparation:
To prepare the lobster twist off the large claws and crack them without damaging the flesh. Remove and discard the smaller claws and the head. Using a sharp pointed knife split the lobster down the middle of the body from head to tail. Remove and discard the intestines, stomach and gills. Arrange the body and large claws on a serving dish. To make the sauce put the tomatoes, chili and garlic into a moderate oven for a few minutes until soft but not browned. Skin the tomatoes and garlic. Skin and de-seed the chili. Pound them together in a mortar. Add the salt and paprika. Mix in the olive oil, add a little vinegar if necessary, but keep the sauce thick. Press the sauce through a fine sieve and serve with the lobster.

Monday, October 17, 2011

Trifle

Trifle (sopa inglesa)
Literally translated this means English soup. This dessert, however, is anything but a soup. Similar to the English trifle, but richer and creamier, it is ideal for special occasions.

  • 1 sponge cake
  • 0.25 pt / 125 ml / 0.5 cup sherry
  • 0.5 pt / 250 ml / 1 cup whipping cream
  • 12 oz/ 375 g strawberries, fresh or tinned
  • a few crystallized fruits
  • a little sugar
Split the sponge cake in half. Cut one half into medium-size pieces and arrange on the base of a large trifle dish. Pour half the sherry over them and leave to stand for one hour. Cut the other half of the sponge into pieces and leave to stand in the rest of the sherry. Hull and wash fresh strawberries and sprinkle with a little sugar. Strain tinned strawberries, if used. Whip the cream until firm. Arrange the
strawberries on top of the sponge in the dish and cover with half the cream. Carefully place the rest of the sherry-soaked sponge on top of the cream. Arrange the remaining strawberries on top of this
and cover with the rest of the cream. Chill in the refrigerator for a couple of hours. just before serving, decorate with a few crystallized fruits.

Trifle (image by brenneman)

Arroz Narinera (Seafood with Rice)

Rice is such a popular ingredient in all types of Spanish cooking that there are many seafood-with-rice dishes. This one comes from a little restaurant at Torredembarra near Valencia. if anglerfish is not available, any firm white fish can be substituted.

Serves 6

  • 1.25 lb /500 g/ 2 cups rice
  • 2 cloves garlic, chopped
  • 8 oz1250 g squid, cleaned
  • 8 oz/250 g onions, chopped
  • 8 oz/250 g cuttlefish, cleaned
  • 2 oz/375 g tomatoes
  • 12 oz/375 g angler fish
  • 8 oz/250 g (shelled weight)
  • 8 oz/250 g prawns
  • green peas
  • 18 mussels
  • 1 red pepper
  • 6 clams
  • cooking oil
  • salt and pepper
Thoroughly clean the mussel and clam shells. Heat some oil in a large saucepan and cook the mussels and clams until they open then remove from the shells. Add the garlic and onion to the mussels and clams in the pan and cook for a few minutes. Chop the cleaned squid and cuttlefish into small pieces. Add these and the tomatoes to the pan and cook for ten minutes. Add the rice and cook for a few minutes, making sure the rice is just covered by the oil. Add 2/3 pint/350 ml! 1 1/3 cups boiling water, the angler fish and prawns. Season with salt and pepper. Add the peas and strips of red pepper. Bring to the boil and simmer for 20 minutes. Leave to settle for five minutes before serving.


picture by jlastras

Sunday, October 16, 2011

Raya en Pimenton

Raya en Pimenton (skate recipe)

The only edible parts of the skate are the 'wings', or side parts. The tastiest and tenderest are from small young skate which are usually sold whole. This southern Spanish dish is both inexpensive and easy to prepare, but makes a mouth-watering meal.

2 1/4 lb./ 1 kg skate
4 cloves garlic
1 sprig parsley
olive oil
1 tsp paprika
1 tsp saffron
1 tsp chopped marjoram

Place the skate in a large, greased casserole. Lightly fry all the other ingredients in the olive oil then grind them down in a mortar. Spread this mixture over the fish and cook in a moderate oven at gas mark 4/ 350 F,' 180°C for about 30 minutes.

Saturday, October 15, 2011

Torrijas

Torrijas (sherry bread pudding) - a sweet but spicy syrup pudding is the Spanish way of using up stale bread.

  • 4 oz / 125 g / 0.5 cup sugar
  • 8 slices white bread about 0.25 in / 0.5 cm thick
  • pinch cinnamon
  • small glass sherry
  • 0.25 pt / 125 ml / 1 cup water
  • small piece lemon peel
  • 0.5 pt / 250 ml / l cup milk
  • large egg
  • olive oil
 Prepare a syrup by heating together the sugar, water, lemon peel and cinnamon for about ten minutes. Leave to cool and then add the sherry. Soak the bread in milk and then dip in the beaten egg. Fry the bread in very hot oil until golden and crisp. Pour the cold syrup over the bread and serve immediately.

Torrijas (photo by tnarik)

Calamares en su tinta (squid in its own ink)

Beautiful purple calamares can be found all along the Mediterranean coast and are considered a great delicacy. Squid is obtainable in many parts of the world making this unusual Spanish dish available to everybody. It is best when served with saffron rice.

2 lb / 1 kg squid
1 large onion
2 cloves garlic
2 tbsp olive oil
2 tomatoes
1 tbsp parsley, chopped
1/6 pt / 85 ml / 1/3 cup white wine
2 tbsp dry bread crumbs
salt and pepper

To clean the squid separate the sac from the head and cut off the tentacles. Remove the gristle and the bag containing the ink from the sac. Put the ink bag to one side. Thoroughly wash the tentacles and the sac, inside and out. Slice the sac into rings and cut the tentacles into pieces. Peel and slice the tomatoes. Chop the onion and the garlic. Cook the tomatoes, onion and garlic in the olive oil for a few minutes. Add the squid, wine, a little water, parsley, salt and pepper. Cover and simmer gently for about 30 minutes. Stir in the liquid from the ink bag and thicken with the breadcrumbs.

picture by xurde

Friday, October 14, 2011

Gachas

This unusual dessert named after the town of Cadiz resembles porridge and, like porridge, is served piping hot with a variety of toppings - sugar, milk, honey, syrup - according to taste.

  • 3 tbsp oil
  • 1 tsp seeds of anis
  • 2 oz / 50 g / 2 tbsp flour
  • 0.5 pt / 250ml / 1 cup boiling water
Fry the anis seeds in oil for 15 minutes. Strain the oil into another pan and blend in the flour. Stir continuously until the mixture bubbles. Do not allow to brown. Add the boiling water and beat well. Simmer gently until it thickens to the consistency of baked custard. Serve immediately.

Thursday, October 13, 2011

Chickpea stew

This chick-pea stew is one which traces its origins back to the Arab occupation of southern Spain more than a thousand years ago. It does take some time to prepare and cook. The chick-peas available in England usually take a bit longer to cook than this recipe suggests, sometimes as long as five hours.

2 lb/ 1 kg / 4.5 cups chick-peas
8 oz/250 g tocino (fat bacon)
1b / 500 g white cabbage, chopped
2 pt / 1 l / 4 cups boiling salted water

Soak the chick-peas for at least 12 hours and drain. Pour boiling water over them. Leave to stand in this water for about five minutes and then drain. Place in a pan with the boiling salted water. Simmer for one hour and then add the fat bacon. Simmer for a further 30 minutes and add the cabbage. Simmer for  another 30 minutes or until the chick-peas are cooked.

Chickpea stew (image b giffconstable)

Scuffed Green Peppers

Scuffed Green Peppers (Pimientos Verdes rellenos)

There are many different ways of serving stuffed peppers. In a country where tomatoes are plentiful, tomato sauce is made fresh. and the result is a dish to be savoured either as an entree or a light snack.

  • 4 green peppers
  • 4 tsp cooking oil
  • 3 cloves garlic, chopped
  • 6 tsp Worcester sauce
  • 3 tsp mixed herbs
  • 3 beaten eggs
Tomato sauce:

  • 2 tbsp chopped onion
  • cooking oil
  • 1 lb /500 g tomatoes
  • 0.5 tsp chopped parsley
  • 0.5 tsp chopped basil
  • 1 bay leaf
  • 1 tsp sugar
  • salt and pepper
 Mix together the garlic, mixed herbs, Worcester sauce and eggs. Heat the oil and slowly fry the mixture. Halve the peppers lengthways, Remove the stalks and seeds and wash well. Blanch in boiling salted water. Drain and fill with the mixture. Arrange in a greased casserole. To make the sauce, soften the onion in a little oil without browning. Quarter the tomatoes and add to the onions. Add the herbs, sugar, salt and pepper. Simmer gently to a pulp. Strain through a sieve nd make up to 1 pint / 500 ml l2 cups with hot water. Pour the sauce over the peppers. Cook in a low oven at gas mark 4/350°F /180°C for 20 minutes.

Scuffed green peppers (Pimientos Verdes rellenos) - pic by jefferyloo)

Chicken Paella

Paella Valenciana (Chicken Paella)

Ingredients:
  • 1 medium-sized chicken
  • 0.25 pt / 125 ml / 0.5 cup cooking oil
  • 8 slices lean bacon
  • tomato, peeled and chopped
  • I clove garlic, chopped
    8 oz / 250 g French beans
  • 2 leaf artichokes
  • 1 tsp paprika
  • 12 oz / 275 g / 1.5 cups rice
  • 1.75 pt / 1l / 4 cups hot water
  • a pinch of saffron
  • salt
  • 12 snails (optional)

Cut the chicken into 14 pieces. Salt it. Cut the bacon into small pieces. Heat the oil in a flame-proof casserole and fry the chicken and bacon for five minutes. Add the tomato, garlic, beans, artichokes, paprika, rice, saffron, and water. Bring to the boil and add the snails if required. Season to taste, and simmer gently for 20 minutes. Serve from the pan.

paella valenciana (photo by benjieordonez)

White Fish Soup

Excellent fish soups can be found all around the Spanish coasts. The great variety of good fresh fish gives them a succulent flavor. Served with slices of toasted crusty bread, they make a tasty starter or nourishing snack.

  • 2 lbs/ kg white fish
  • 1 cod's head
  • 1 onion
  • 1 leek
  • 2 sticks celery
  • 2 doves garlic, finely chopped
  • small bunch parsley
  • 3 tbsp tomato puree
  • 1 glass white wine
  • 0.5 pt/ 250 ml / 1 cup milk
  • few sprigs fennel
  • lemon peel
  • 2 oz / 50 g/ 1.5 cup flour

Put the fish and vegetables into a pan, Cover with water and cook until the fish is tender. Remove carefully, taking out any bones and cut the flesh into large pieces. Put to one side. Cook the rest of the
stock for a further 20 minutes. Strain through a sieve and return to the pan. Add the white wine, tomato purée and garlic to the stock. Blend together the flour and milk. Remove the stock from the heat
and thicken with the flour and milk. Blend until the soup is smooth. Chop the parsley, fennel and lemon peel. Add to the soup with the fish pieces. Re-heat without boiling and serve immediately.


Tuesday, September 27, 2011

Huevos al Plato

Huevos al Plato (baked eggs with ham):

Eggs baked on a tasty bed of vegetables and meat make a traditional Spanish snack. Leg of pork has been used in this recipe but, if it can be obtained, any Spanish garlic sausage will give a more Iberian flavor.

  • 6 eggs
  • 8 oz / 250 g tomatoes, chopped
  • 4 oz / 125 g cooked leg of pork
  • 1 oz / 25 g/ 1 tbsp flour
  • 2 oz / 50 g ham
  • 1 onion
  • 2 oz / 50 g / 3 tbsp butter
  • 1/4 pt / 125 ml / 0.5 cup meat stock
Slice the onion. Cut the ham and pork into strips. Melt the butter in a saucepan and gently brown the onions and meat in it. Blend in the flour. Add the tomatoes and stock. Simmer gently for 20 minutes
until it is very thick. Season with salt and pepper. Pour the mixture into a casserole. Break the eggs on top and bake in a moderate oven at gas mark 5/375°F/ 190°C until the whites have just set. Serve immediately.

Huevos al plato (picture by xurde)

Monday, September 26, 2011

Gazpacho


This popular Andalusian dish is often called an iced soup salad. Whether it is more soup than salad depends solely on how much water is added. To give a really Spanish touch serve some of the chopped soup vegetables, together with chopped hard-boiled eggs, in separate small dishes.
 
Ingredients:


  • 4 tomatoes
  • 1 small cucumber
  • 3 cloves garlic
  • 1 onion
  • 1 red pepper
  •  chopped parsley (optional)
  • 4oz/ 125 g/l cup fine breadcrumbs
  • 3 tbsp oil
  • 2 tsp vinegar
  • salt and pepper
  • water, as required
  • ice, as required
Preparation:
Mince the tomatoes, cucumber, red pepper and onion. Crush the garlic and mix it with the salt, pepper and breadcrumbs. Add the oil, drop by drop, to form a thick paste. Slowly stir in the vinegar and put the mixture into a soup tureen with the minced vegetables. For a thinner soup a little water can be added. Add the ice and leave the soup to stand in a cold place. Decorate with chopped parsley if desired.
 
Gazpacho (picture by csaavedra)
 

Sunday, September 25, 2011

Catalan soup

Catalan soup, like so many Spanish soups, is usually thickened with egg yolks. An equally delicious variation, which results in a thinner soup, is to omit the eggs and serve sprinkled with grated cheese.

For 6 servings you'll need:
Delicious Catalan soup
  • 3 large onions
  • 2 potatoes
  • 2 oz/50 g1 1/4 cup chopped ham
  • 2 egg yolks
  • 3 pts / 1.5l / 6 cups stock
  • 1 glass white wine
  • few sprigs thyme, chopped
  • 1 stick celery
  • few sprigs parsley, chopped
  • 3 tomatoes
  • pinch nutmeg
Slice the onions thinly and brown gently in a saucepan in a little olive oil. Quarter the tomatoes and chop the celery. Add them, with the ham, to the pan. Cook for a few minutes before adding the wine. Simmer gently for a few minutes. Cut the potatoes into small pieces and add to the pan with the thyme, nutmeg and stock.
Simmer gently for 30 minutes. Just before serving, beat the egg yolks together with a little of the soup. Stir well into the rest of the soup. Sprinkle with chopped parsley.

Friday, September 16, 2011

Spaghetti with Tomato Sauce

 Ingredients:
  • Tomatoes, ~3-4 large ones
  • Garlic, 1 cleft
  • Parsley, a fair amount
  • Olive oil, ~1 spoon
  • Balsamic vinegar, Slightly less than the olive oil
  • Parmesan cheese, ~1/2 dl (a few spoons)
  • Spaghetti, one portion
  • Salt & Pepper
  • In some cases, tomato purée (depends on the tomatoes)
Preparation:

Cut a strip in the tomatoes and boil them in ordinary water until the "skin" starts to release, put the sauce pan in the sink, and fill it up with water until it's cold enough to put your hands in. Pick up the tomatoes one at a time and peal the "skin" from them.
Cut the tomatoes in two and remove the gooey stuff on the inside (or as a food enthusiast would do, eat it), so that only the vegetable meat remains.
Chop down the tomatoes and put them in a frying pan (I usually set the heat at levels 6-8 out of 12), pour some water on them so that they're covered.
Chop or press the garlic cleft and throw it in; but also cast in some parsley.
After a while, the water will have steamed away, at which point you have to fill it up with more.
This has to be repeated (unfortunately) for up to 2 hours. After about 3-5 refills of water, the tomatoes will have become a lot less solid, and become more like a sausey consistence. Now it's time to pour in some olive oil and balsamic vinegar.
Be careful with the balsamic vinegar though, only a small amount should be used; less than a teaspoon. Maybe pepper a little now. This is when you should try the sauce. If it's too orange in colour, and tastes too little of tomato, pour in some tomato purée. This problem occurs sometimes when tomatoes aren't so excellent.
Keep filling it up with water (I usually fill it up with about 1/2 dl at a time).
You have to time the paste and the sauce a little, when the sauce needs water for the last time you should pour the pasta on it.

The pasta:
Boil some water + use a whole lot of salt + use some olive oil. Boil the pasta and wait until it's done. Pour out all the water except for about 0.5-1 dl, pour the pasta + the pasta water in the frying pan, and shake it around a bit with a spoon.
When the water has steamed away again, sprinkle the parmesan cheese and some more parsley and shake it all around. Serve on a plate and enjoy the fruits of labour.

Spaghetti with tomato sauce

Saturday, August 20, 2011

Celery and chicken potstickers

Ingredients:
  • cumin seeds, whole, 1 teaspoon
  • dill seeds, whole, 1 teaspoon
  • shrimp paste, 2 teaspoon
  • celery ribs, 6
  • garlic cloves, 8
  • chicken, dark meat (or pork), ground/mince, 500g/1lb
  • soy sauce, 2 teaspoons
  • fish sauce, 2 teaspoons
  • oyster sauce, 2 teaspoons
  • sesame oil, 1 tablespoon
  • egg white, 1
Preparation:

In a warm oven, dry roast the seeds on a piece of foil, taking care not to burn them, until fragrant, then remove and pound into powder; meanwhile, roast the shrimp paste similarly.

Process celery and garlic until finely chopped.

Mix with mince, spices, shrimp paste, sauces and oil until combined.

If necessary, beat an egg white to stiff peaks and fold into the mixture to help it hold shape.

Place mixture into wrappers and wrap accordingly; in half as triangles for potstickers, in rounded triangular hat-like wonton shapes, spring rolls, etc.

Fry or steam until cooked and enjoy.

Monday, August 8, 2011

Buffalo chicken recipe

Ingredients
  • sauce
  • 1 pint franks red hot sauce
  • 1 stick unsalted butter
  • 1 tablespoon garlic (minced)
  • 1 tablespoon old bay
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 table spoon black pepper
  • salt to taste
  • 1 table spoon oregano
  • sandwhich
  • 2 large chicken breasts medium dice
  • bacon (at least 3 strips per sandwhich
  • 1 avacado
  • ranch or bluecheese dressing
  • shredded cheddar cheese
  • rolls
  • sauce:
Preparation:
1) melt butter
2) add hot sauce and seasonings whisk together done
chicken:
1) season chicken with salt pepper and cumin
2) fry bacon in either a caste iron skillet or whatever pan you have
3) remove bacon leaving the grease
4) saute the chicken in the left over bacon grease
5) remove from pan and place in the bowl with the sauce
sanwhich:
1)slice the avocado thinly
2)open what ever bun or bread you are using
3) arrange the chicken avocado and cheese onto the bread add your ranch or blue cheese dressing
4) add any other vegies you want like tomatoes, letuce, etc.. close sandwhich
enjoy.

Chili recipe

Get some quality bacon (some fat but not too much) about 100 grams.
Get some beef or buffalo if available, preferable something from the round and something more tender like, lets say something, from the chuck. (ca. 300g altogether)
Cut it.
I cannot emphasise this enough: DO NOT GRIND AND/ OR USE GROUND BEEF!
The Pieces should be about half of a square inch in size.
Cut up some (1-3 depending on size)
Violet onions.
Nashed fresh garlic (2-?)
Some fresh chili peppers (300-400 g) for the hard boiled, or if you want to keep your sense of taste add some red bell or banana peppers, also cut into pieces.
Start with some oil, salt gartlic and onion, add the peppers and the chili, then the bacon , then the "hard meat" then the tender meat" leave about 3-5 minutes between bacen "hard meat" and tender meat.
see to it that everything is cooked well, and by now everything should have let some water, meaning by now you should have something like a stew, if desired add some beef soup or simply some water, if a more reddish colour is desired, just add some ground red pepper powder, but this is simply for the looks.
Let cook for about 2-3 hours on a small flame, the longer the better. (and the hotter, so watch your chili pepper count!).
If done correctly the starch within the peppers, chilis and onions should have thickened the whole mess, if not , just add a little bit of cornstarch disolved in water.
After those 2-3 hours let the whole pot rest, make 2 small cups of espresso, one for yourself one for the chili
Reheat it. Mix the coffee into the mess and maybe add a little honey..
Serves 6.
Good sides are, sourcream with some parsley, bread, tacos or whatever you want.

Decaffeinated tea

If you brew your tea by the pot with steeping rather than gravity filter (yes, some people use gravity filtering like the automatic drip for coffee in order to brew tea), you can brew any tea to be decaffeinated by about 80%.
Warm your brewing pot with boiling water and in the meantime place the amount of tea you'd normally use for an entire pot plus 50% more of it to a tea saucer and set aside.
Toss the water from the pot then add the tea to it; top it off with fresh hot water at the proper temperature for your tea type (although most herbals such as peppermint, lavendar and red "tea" can be brewed at a rolling boil, actually tea does not like such a high temperature and the water should be below boiling to brew a tasty cup of proper tea so a good way to estimate this is to take your kettle to a whistling boil and remove it from the heat for 30 seconds before pouring for tea roughly at the proper temperature for brewing blacks; 45 seconds for oolongs and yerba, a minute for greens, and a minute 30 seconds for whites) then replace the water kettle back to the heat.
Stir the tea and water for 10-15 seconds, let steep another 10-15 seconds, stir again for another 10-15 seconds, then dump and strain out, catching the solids with a straining and being rid of the liquids.
Caffeine, being a volatile compoud, is heat sensitive, hence, the majority of the caffeine in tea or coffee is extracted within the first 30 seconds of exposure to hot water; this is the same sort of idea as the common knowledge that darker roasts of coffee, while stronger in flavour, paradoxically container less caffeine than lighter roasts.
Again, wait the proper time indicated above between removing the water from the heat and pouring over the tea, then top the pot as necessary and steep as normal.

Thursday, July 28, 2011

Polenta with white beans and black kale

This terrific dish brings into one bowl three essential Italian foods: polenta, cannellini, and the unique variety of kale called cavolo nero—one of my favorite vegetables. The customary green in Tuscan ribollita, cavolo nero has an earthy mouth-filling flavor, as if cabbage, broccoli, chickory, and spinach were all packed into one leaf. Fortunately, this delicious and healthful vegetable is now being grown and sold in this country under a variety of names, including lacinata, or dinosaur kale (for the texture of the leaves), and black kale (for their dark hue). In this recipe, cavolo nero is braised with bacon and cannellini and served atop hot polenta. But you can just braise it with bacon, following the same basic procedure, and serve it as a delicious side dish, or enjoy it in crusty bread as a great sandwich filling.

FOR THE BEANS
½ pound dried cannellini beans, rinsed and soaked overnight
2 bay leaves, preferably fresh
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
FOR THE POLENTA
5 cups cold water
2 tablespoons extra-virgin olive oil
1½ teaspoons kosher salt
2 bay leaves, preferably fresh
1 cup yellow polenta, medium grind
FOR THE GREENS
5 tablespoons extra-virgin olive oil
8 ounces slab bacon, cut into ½-inch lardoons
1½ pounds cavolo nero (black kale), tough stems removed, leaves cut in 2-inch shreds
1½ teaspoons kosher salt
8 ounces finely shredded fontina from Valle d’Aosta (or Italian Fontal;)


RECOMMENDED EQUIPMENT: A 3-quart pot for cooking the beans; a heavy-bottomed 3- or 4-quart saucepan with a cover for cooking the polenta; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a cover

 To cook the beans: Drain the soaked beans and put them in the pot with fresh cold water covering them by an inch or so; add the bay leaves and olive oil. Bring to a boil, lower the heat to keep the liquid simmering steadily, and cook, partially covered, about 40 minutes or until the beans are just cooked through, but not mushy. Turn off the heat, stir in ½ teaspoon salt, and let the beans cool for a while in the pot, absorbing some of the cooking liquid.
 To cook the polenta: Pour the water and olive oil into the heavy pot, drop in the salt and bay leaves, and bring to a boil. Pick up the polenta by handfuls and let it rain into the water through your fingers, whisking steadily with a sturdy wire whisk, until it is all incorporated. Return the polenta to a boil over medium heat, still whisking. When big bubbles start bursting, lower the heat to keep the polenta perking, and set the cover ajar on the pot. Stir frequently with the whisk or wooden spoon, scraping the bottom and sides of the pot as the cereal thickens. Cook for about 25 minutes or until the polenta is glossy and pulls away from the sides as you stir; for this dish it should be soft, not too firm. Turn off the heat and cover the pot to keep the polenta hot.
 To cook the kale: Pour 2 tablespoons of olive oil into the skillet, set it over medium heat, and scatter in the bacon. Cook, stirring occasionally, as the bacon sizzles and renders most of its fat, 4 or 5 minutes. Pile the shredded kale in the pan, sprinkle the salt over it, put on the cover, and cook, tossing the kale a couple of times, until the shreds have wilted, about 5 minutes.
 Uncover the skillet, and stir in the cooked cannellini, along with about a cup (not all) of the bean cooking liquid and the remaining 3 tablespoons olive oil. Bring to a simmer and cook, stirring often, for 5 minutes or more, until the kale is tender. Stir in more bean liquid as needed to keep the greens and beans from drying.
 When the kale and beans are ready, stir half of the shredded fontina into the hot polenta. Spoon portions of polenta into warm shallow bowls, then top each with kale and beans and a sprinkling of fontina. Serve right away, while very hot

Sunday, May 15, 2011

Easy pizza recipe

Dough:
  • 2.5 cups of bread flour
  • 1Tbsp. Active dry yeast
  • 1tsp. Sugar
  • 1tsp. salt
  • 1 cup warm water (no more than 115 degrees F)

Mix water, sugar, yeast. Mix and let sit until foamy.
While this is happening sift all flour and add the salt. Mix with a fork so salt is incorporated. Mix flour and water mixture with a fork until you can't stir very well and turn onto a floured surface. Kneed 8-10 minutes until dough is elastic. Shape into a ball and put into a lightly oiled (olive oil/vegetable oil) bowl, cover with plastic and let sit in a warm place (draft free) until dough has doubled in size (around 1.5-2 hours). Punch dough down and start to stretch dough to desired size. Have your oven heated to as hot as it will go (if you have a pizza stone (500+ if possible); preheat the oven with the pizza stone in it on the lowest rack.

Apply desired sauce and toppings, cook for 12-13 minutes, or until cheese is just starting to brown.

Chicken and potato curry recipe

500gm chicken (thigh is better but i prefer breast)
3 medium potatos
1/2 can Coconut Cream
1 can Chopped tomatos
3 cloves garlic finely chopped
1 tablespoon Ginger
1 tablespoon Curry Paste (I prefer Green or red)

1tsp Tumeric
1tsp Corriander (ground seeds)
1tsp Cumin (ground)
1tsp Curry Powder
1/2tsp chile powder
Cut chicken into bite size pieces

Cut chicken and potato into bite size pieces
Par Boil the potatos
Brown the chicken
Add potatos to chicken
Add the spices, Curry Paste, Garlic, Ginger and cook together for a couple of mins, it will all stick to the potato and chicken and look a little bit odd but that's ok, don't panic
Add chopped tomatos and Coconut cream
Bring to high heat to get it bubbling then let it simmer
The longer it simmers the better, give it around 20-30mins
Serve on rice

Monday, May 9, 2011

Kale recipe

Kale is a form of cabbage, known for its antioxidant properties; it's also been said to be anti-inflammatory. This is one of the most delicious kale recipes:

A common contorno (shared side dish) in some regions of Spain is stewed kale.
A little olive oil (just enough to coat) is put into a heavy-bottomed pot or pan with tight-fitting lid to which is also added a good amount (I'd say 100 - 200g or about a half pound) of diced guanciale (a fatty cured pork product made from jowls/cheeks [guance]; you can use pancetta or bacon). The pot is then set to high heat until just when the pork begins to sizzle, then the heat is lowered to a low/medium-low and the pot is covered in order to render out the fat.
The kale is then cut, washed and dried, then added to the hot pot at the same time as a small, thinly sliced onion (get a larger one for a sweeter dish) and a splash (not too much!) of stock (chicken, beef, fish, pork, veal, vegetable; whatever you've got).
It is covered again and allowed to stew until cooked then salted and peppered to taste. Alternately, we often use prosciutto rind instead of guanciale and/or the bone from prosciutto to flavour the dish.
Many people also add pine nuts or chilies along with the onions and kale at the beginning and omit the black pepper.
It's the traditional accompaniment to any stewed/braised meat dish; we usually use the fond to meet the stock requirement of the stewed kale.

Here are some more pictures of kale:



Selena Gomez tries kale juice

Easy workout diet

Here's a list of healthy foods you can eat without having to spend too much time on cooking:

1. Whole eggs (especially hardboiled, as this makes the protein more bioavailable); lots of folks will tell you to worry about cholesterol, but this is just foolish, google for more complete information
2. Meat - this should be obvious
3. Greek style yoghurt
4. Milk (try googling 'GOMAD' sometime - maybe don't do it, though)
5. OATS (although many would argue that quinoa is the superior cereal)
6. Natural peanut butter (in moderation)

Don't worry so much about fat, and so on. If you're bulking, just make sure you're eating a caloric surplus of 500 or so calories, and that you're consuming 1g protein/ 1kg bodyweight. Again, let me seriously recommend you read that sticky, and maybe Rippetoe's 'Starting Strength' before you get too settled into a routine. Also, take a multi-vitamin and an Omega supplement.

Recipe for beef stroganoff

beef stroganoff recipe

  • 600 g    beef strips
  • 2        smaller (but not tiny) onions, sliced
  • 100 g    mushrooms, sliced or quartered
  • 1        red bell pepper, sliced
  • 40 g    clarified butter
  • 1        tablespoon of powdered paprika
  • 1 dl    red wine (or port)
  • 3 dl    beef gravy (or roux-thickened beef stock)
  • 2 dl    medium soured cream
  • salt
  • fresh ground pepper
  • prepared mustard
OPTIONAL
  • 2    sweet gerkins, sliced in strips
  • 1     beet, cooked, sliced in strips
  • red bell pepper or tomato sauce
  • extra medium soured cream


Brown the meat in the butter, salt and pepper it to taste and remove the browned (but not completely cooked) meat from the pan. Add the onions, mushrooms and bell pepper, salt it and sauté on medium-low heat. Once onions are translucent, sprinkle with paprika then add the wine. Once the wine has mostly evaporated, add the gravy and soured cream. Re-add the beef strips and their juiced and heat them in the simmering sauce; do not allow it to boil. Season with salt, pepper and mustard to taste. If desired for a deeper colour, add red bell pepper or tomato sauce to desired effect.
Plate on top of cooked noodles and drizzle with additional soured cream and red sauce (pepper or tomato). Sprinkle with gherkins and beetroot.
This is how beef stroganoff is made in Northern Italy.