SPANISH MENU

 Spanish Menu

1.Gazpacho

 2.Pollo en pepitoria

 3.paella

 4.Rittata de Patata

 5.Pastel de mazaana

 

Gazpacho

authentic gazpacho

• Prep time: 15 minutes

Ingredients

• 6 ripe tomatoes, peeled and chopped
• 1 purple onion, finely chopped
• 1 cucumber, peeled, seeded, chopped
• 1 sweet red bell pepper (or green) seeded and chopped
• 2 stalks celery, chopped
• 1-2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives
• 1 clove garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 Tbsp freshly squeezed lemon juice
• 2 teaspoons sugar
• Salt and fresh ground pepper to taste
• 6 or more drops of Tabasco sauce to taste
• 1 teaspoon Worcestershire sauce (omit for vegetarian option)
• 4 cups tomato juice

Method

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Pollo en Pepitoria-

(Chicken in Pepitoria Sauce) -

pollo en pepitoria

INGREDIENTS

• 1 large chicken (3+ lbs)

• salt to taste
• 4-6 Tbsp olive oil for sauté
• 2 medium onions
• 8 oz (125 ml) white wine
• 1 1/2 cups (375 ml) chicken stock
• 1 large bay leaf
• 2 sprigs of thyme or 1 tsp dried thyme
• 2 medium cloves garlic
• 12 ground almonds
• 3-4 saffron threads
• 1/8 tsp (a pinch) of ground cinnamon
• 2 hard-boiled egg yolks

Preparation:

1.This Chicken in Pepitoria Sauce Recipe makes 4-5 servings.

2. Cut the chicken into 10 pieces and salt well. Heat a few tablespoons of olive oil in a large heavy bottom frying pan or casserole dish and brown the chicken on all sides.

3. While chicken is browning, finely chop the onions and garlic and set aside.

4. When chicken is browned, remove from pan and set on plate. In same pan, saute the onions until translucent. Pour a bit more oil into pan if necessary. Put chicken back in pan. Add the white wine, stock, bay leaf and thyme. Cover and simmer on medium heat for approximately 25-30 minutes.

5. While chicken is cooking, boil two eggs and set aside to cool. When cool enough to touch, peel and remove the hard-cooked yolks.

6. Grind the almonds in a food processor or blender. Place ground almonds, saffron threads, cinnamon and yolks with a couple tablespoons of stock from pan into a mortar and grind into a paste with the pestle.

7. Stir the almond-egg mixture into the pan and simmer for another 5 minutes. This will thicken the sauce a bit.

8. Serve chicken and spoon sauce over rice or fried potatoes. The Spanish like to use rustic bread to soak up the extra sauce.

Paella

Now that we have learned a little something more about one of our favourite foreign cuisine, I would like to share the Authentic, absolutely TRUE paella recipe.

paella

Ingredients 

for 4 Persons

• 1 medium chicken
• 1 medium rabbit
• 2 medium ripe chopped tomatoes
• 165 gms.. wide green bean ( spanish-bachoqueta)
• 130 grs. large white lima beans ( spanish-garrafon)
• 1 level teaspoon of saffron
• 3 cups of spanish rice
• 8 cups of hot water or ( even better chicken broth)
• olive oil ( enough to cover the bottom of the paella pan)
• salt ( to taste)
• 1 level teaspoon of sweet red paprika

First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry until lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.

Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

RITTATA DE PATATA          

Ingredients:
4 large potatoes
2 onions thinly sliced
1/2 cup olive oil
8 large eggs
1 tsp. salt
1/2 tsp. white pepper

Instructions:
1. Wash and peel potatoes and slice very thin with a mandolin slicer.
2. Heat oil in a large skillet. Add onions and cook for five minutes at medium heat.
3. Add prepared potatoes and cook until fork tender. Season with salt and pepper.
4. Drain extra oil from the pan. Break the eggs in a bowl season with salt and pepper and stir until smooth.
5. Add eggs to potato mixture and blend well. Place skillet pan back on the stove and cook until set.
6. Place a big plate on top of the skillet and flip the tortilla allowing it to fall onto the plate.
7. Slide tortilla back onto the skillet and finish cooking until firm and lightly brown.
8. Cool and serve sliced into pie-Iike slices.

Pastel de Manzaana

Delicious Apple slices with cinnamon and mint, baked to a golden crisp . Best served with a bowl of whipped cream.

Ingredients:
• ½ oz. butter, softened
• ½ lb. sugar
• 4 oz. plain flour
• ½ tsp. baking powder
• 1 egg
• 2 ½ tsp. dried mint leaves
• 2 ½ tsp. ground cinnamon
• 4 medium-sized tart cooking apples, peeled quartered, cored and cut lengthwise into ¼ inch slices
• 3/8 pint double cream, whipped (optional)
Method:
1. Preheat the oven to 350ºF. Grease the bottom and sides of an 8 by 8 by 2 inch baking dish with softened butter, using a pastry brush. Set aside.
2. Mix the sugar, flour, and baking powder and sift them into a mixing bowl. Make a well in the centre and drop in the egg. Mix together with two table knives until the flour has thoroughly absorbed the egg.
3. Stir the mint leaves and cinnamon together in a large mixing bowl. Add the apples and toss them about with a wooden spoon until the slices are evenly coated on both sides.
4. Arrange the slices in the baking dish and scatter the flour mixture over them, spreading and pressing it gently into a smooth layer to cover the apples completely.
5. Bake in the centre of the oven for about 45 minutes, until the topping is crusty.
6. Remove the dish from the oven, cover it tightly with a lid or foil, set aside to cool.
7. Serve at room temperature.