Spicy sausage and cheese tortilla

From Spanish by Pepita Aris
Serves 6

Ingredients 

5 tablespoons olive oil
6 ounces chorizo sausage, thinly sliced
1 1⁄2 lbs waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 extra large eggs
2 tablespoons chopped fresh parsley, plus extra to garnish
1 cup grated manchego cheese or 1 cup other hard cheese
salt & fresh ground pepper

Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.

Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).

Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.

 

In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.

Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.

Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.

Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden.

Cut into wedges and serve garnished with parsley.

Basque-style chicken

From Le Creuset
Serves 4
Ingredients:

5 tbsp extra virgin olive oil
12 chicken thighs, on the bone
salt and freshly ground black pepper
100g chorizo, sliced
3 red peppers, sliced
2 onions, sliced
3 cloves garlic, sliced thinly
1 tsp smoked sweet paprika
rice measured to 300ml
200ml dry white wine
400ml hot chicken stock
2 tbsp black pitted olives
1 orange, grated zest only
handful chopped parsley

Instructions:

Heat the olive oil in a large pan.

Season the chicken pieces and brown, in batches, until golden-brown. Set aside on a plate.

Fry the chorizo in the same pan for a minute or two until lightly browned and some of the coloured oil has released into the pan. Remove with a slotted spoon and set aside.

In the chorizo oil, fry the peppers, onions and garlic for ten minutes until softened.

Stir in the paprika for a minute, then the rice.

Stir to coat well then pour in the white wine. Stir once then pour in the hot stock and season.

Bring to a simmer, stir once more, then place the chicken pieces on top of the rice.
Cover the pan and simmer very gently over the lowest heat, without stirring, for 40 minutes.

Scatter over the olives and simmer for a further 10-15 minutes, or until rice and chicken are cooked.
Garnish with orange zest and parsley and serve.

Spanish baked chicken

From Simply Recipes
Serves 4
Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced or halved pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine

1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate several hours or up to overnight.

2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.

Also known as “Pollo Estofado” this stewed chicken recipe is Spanish in origin. The chicken is marinated overnight in a spicy vinaigrette with olives and raisins. The chicken is then cooked in its marinade with the addition of wine and brown sugar.

Allcante crusted rice

From Spanish – over 150 mouthwatering step-by-step recipes
Serves 4

Ingredients

350 grams of Paella Rice
3 tablespoons of olive oil
Salt and ground black pepper
200 grams of chorizo or butifarra sausage
2 tomatoes, peeled, seeded and chopped
175 grams of lean cubed pork
175 grams of skinless, boneless chicken breast, cut into chunks
1 litre or 4 cups of of hot chicken stock
Pinch of saffron threads
150 grams of cooked chickpeas
6 large eggs
Preparation

Preheat the oven to 190 celsius or gas mark 5. Heat the oil in a flameproof casserole and fry the sausage until browned. Add the tomatoes and fry until reduced. Stir in the pork and chicken pieces and cook for 2-3 minutes and until the meat is lightly browned. Keep stirring.
Add the rice to the pan and stir over the heat for a further minute. Then pour in the hot stock. Add the saffron, season to taste, and stir well. Bring to the boil and then lower the heat. Add the chickpeas. Cover the casserole tightly with the lid and cook over a low heat for around 20 minutes or until the rice is tender.

Beat the eggs with a little water and a pinch of salt and pour over the rice. Place the casserole, uncovered, in the oven and cook for about 10 minutes, until the eggs have set and browned slightly on top.

Serve the crusty paella straight from the casserole.

Maybe it’s the Chinese in me but I love rice and noodle recipes. Always heart warming to tuck into a huge bowl of rice.

Andalusian pork

Serves 4
Ingredients

2 tbsp paprika
1 tsp dried oregano
1 tsp dried thyme
1 clove garlic, crushed
1 tbsp coarse sea salt
2 tbsp olive oil
500 g pork fillet, trimmed
2 lemons, cut into wedges, to serve

1. Mix the paprika, oregano, garlic and salt with the olive oil to make a thick paste.

2. Spread the paste evenly over the pork, cover and marinate in the fridge, ideally overnight.

3. Cut the meat into slices on the diagonal.

4. Heat a griddle or large heavy frying pan until very hot. Cook the pork for 3-4 minutes on each side until cooked through.

5. Serve at once with the lemon wedges.

One of my favourite ways to cook pork, especially for warm weather which I am suffering from now. I used pork loin steaks, and added the tomatoes and green peppers to the griddle pan to cook it.

Chicken with chorizo

Ingredients

4 chicken legs jointed
2 tbsp paprika
2 small onions, sliced
6 garlic cloves, thinly sliced
150g chorizo sausage sliced
400g can of chopped tomatoes
2 bay leaves
5 tbsp sherry

Preheat the oven to 190 degrees. Coat the chicken in paprika, making sure that they are evenly covered, then season with salt. Heat the olive oil in a frying pan and fry the chicken until brown.

Transfer to an ovenproof dish. Add the onions to the pan and fry quickly. Add the garlic and sliced chorizo, and fry for about 2 minutes.

Add the tomatoes, the bay leaves and the sherry, and bring to the boil. Pour over the chicken and cover with a lid. Bake for 45 minutes.

Remove the lid and season to taste. Cook for a further 20 minutes until the chicken is tender and golden.

I know I can be really repetitive with my food but I just can’t go without my chicken tomato casseroles!

Chicken in a garlic, herb and olive sauce

From GoodFood 101 Mediterranean Dishes
Serves 6

Ingredients
225ml olive oil
2 small chickens, each cut into 8 pieces (skin left on)
6 cloves garlic, peeled
1 tablespoon fresh thyme leaves
3 bay leaves
1/2 pint dry white wine
12 manzanilla green olives
mashed potato and frisee salad, to serve

Heat the oil in a deep frying pan, then fry the chicken over a high heat for about 5 minutes on each side until browned.

Add the garlic, thyme and bay leaves, then add the wine – take care as it will splutter so put the lid on quickly. Reduce the heat and simmer, covered, for 15 – 20 minutes until the chicken is tender. Season with salt. Stir in the olives and serve with mash and salad.

Prawn, chorizo and chickpea stew

From Ramsay’s Best Menus
Ingredients

3 tbsp olive oil
4 fresh piquillo peppers, cored, deseeded and cut into 2cm squares
1 small red onion, peeled and finely chopped
150g good-quality cooking chorizo sausage, sliced
2 garlic cloves, peeled and finely chopped
1 ½ tbsp sherry vinegar
3 tbsp dry sherry
600g drained cooked chickpeas (freshly cooked or tinned)
100ml chicken stock
70g baby spinach leaves, washed
20 good-quality raw tiger prawns, peeled, deveined and heads removed
Large handful of basil, leaves only, torn
Sea salt and freshly ground black pepper

1. Heat 2 tbsp olive oil in a large, wide pan and add the peppers, red onion and chorizo. Cook for a few minutes, then add the garlic. Cook for a couple of minutes again, then add the sherry and vinegar and reduce down.

2. Add the chickpeas, stir and cook for a couple of minutes, then add the chicken stock and cook for 10 minutes on a medium heat.

3. In a separate pan, fry the tiger prawns in the remaining olive oil for about 30-45 seconds each side. Once cooked, add to the chickpea stew with the spinach. Let wilt slightly, then scatter over the basil, season and serve.

Couldn’t find any tiger prawns at Marks and Sparks and so I settled for Honduran raw prawns. This is one GR’s recipes from his Channel 4 show, Ramsay’s Best Restaurants, and this is the main course for his Spanish Summer menu. The starter for this is Chunky Gazpacho and his dessert is Lime Mousse… Ok just by writing all this, it’s tempting me to actually do this whole menu. May do it for the next lunch / dinner party I do or back home in Singapore.

Cod in spicy tomato with potatoes

From Spanish
Serves 4

Ingredients
400g/15oz salt cod/salt fish, soaked in cold water for 24hours
30ml/2tbsp olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 1/2 green peppers, seeded and chopped
500g/1¼ lb peeled & chopped ripe tomatoes or 400g/14oz tin tomatoes
15ml/1tbsp tomato purée
15ml/1tbsp clear honey
¼tsp dried thyme
½tsp cayenne pepper
Juice of ½ lemon
2 potatoes (medium sized)
45ml/3tbsp stale breadcrumbs
30ml/2tbsp finely chopped fresh parsley
Salt & ground black pepper

If using shop bought salt fish it should be soaked in cold water for 24 hours, drained and rinsed before use. If home made lightly salted fish is used then an overnight soak followed by a rinse should be adequate.

Drain the salted fish, place in a pan, generously cover with water and bring to the boil. As soon as it boils remove the pan from the heat and set aside until cold.

Heat the oil in a medium sized pan. Gently fry the onion for 5 minutes and then add the garlic. Add the chopped peppers and tomatoes and cook over a gentle heat to make a sauce. Stir in the tomato purée, honey, dried thyme, cayenne pepper, black pepper and a little salt. Taste and season as required. Add a little lemon juice to make it ‘tangier’.

Peel and halve the potatoes lengthways and cut them into slices about the thickness of a coin.

Drain the fish and reserve the cooking water.

Turn on the grill to heat up. Cook the potato slices for about 8 minutes, with no added salt, in the reserved water.

Flake the fish and remove any skin and bones.

Make up the dish in layers. First put in a third of the sauce, cover with potato slices, followed by a layer of flaked fish and the finally the remainder of the sauce.

Combine the breadcrumbs and parsley together and sprinkle over the dish.

Place under the grill for 10 minutes until golden brown.

There’s kind of a funny story here. I was supposed to use salt cod and honestly I thought I had salt cod. I brought back from Barcelona a can that says salt cod on the label (Bacalao) and I thought when I opened it, I will see slices of salt cod. Instead, it turns out that I bought a can of bacalao paste which, obviously, I can’t use for this recipe. Because I had bought all the ingredients, I decided to just use fresh cod for this dish.

Can’t really say much about this dish except that it tastes like a typical fish bake. I think it definitely needs some salt cod to make it more distinctive.

Sherried onion soup with saffron

Ingredients
3 tbsp butter
2 large onions, thinly sliced
1 small garlic clove, finely chopped
pinch of saffron threads
50g blanched almonds, toasted and finely ground
750ml chicken stock
3 tbsp sherry
1/2 tsp paprika

To garnish
2 tbsp flaked, toasted
chopped fresh parsley

Melt the butter in a heavy pan over a low heat. Add the onions and garlic, stirring to ensure that they are thoroughly coated in the melted butter, then cover the pan and cook very gently, stirring frequently, for about 20 minutes, or until the onions are soft and golden yellow.

Add the saffron threads to the pan and cook, uncovered, for 3-4 minutes, then add the finely ground almonds and cook, stirring the ingredients constantly, for a further 2-3 minutes.

Pour in the chicken stock and sherry into the pan and stir in 1 tsp salt and the paprika. Season with plenty of black pepper. Bring to the boil, then lower the heat and simmer gently for about 10 minutes.

Pour the soup into a food processor and process until smooth, then return it to the rinsed pan. Reheat slowly, without allowing the soup to boil, stirring occasionally. Taste for seasoning.

Ladle the soup into heated bowls, garnish with the toasted flaked or slivered almonds and a chopped fresh parsley and serve immediately.

This is one of the most interesting soups I have made. The ground almonds give the soup a distinctive taste; a taste which is close to that of soups found in posh restaurants (ok, I am still far away from that but I am getting there…one day…)