Viva España and it’s colourful cuisine!

 

 

 

 

 

 

Nothing refreshes like a chilled GAZPACHO soup, it’s cold, tangy and fresh with cucumbers, capsicums and red onion. Make it well in advance and chill it before serving as an entree or a light supper with good bruschetta like GOAT’S CHEESE AND CHILLI TOSTADAS.

For a complete meal add a substantial salad of GREEN VEGETABLES w/ TOASTED ALMONDS & MANCHEGO CHEESE. Dressed with an orange vinaigrette and garnished with either some cherry tomatoes or roast red capsicums this is a feast for the eyes as well as the palette.

I watched a video recently with a local chef showing how they make their Spanish Tortillas. I was bowled over with the amount of olive oil they used in the recipe and how long the process took. I’ve been using an unorthodox way to make my TORTILLA DE PAPA for years now that uses much less oil and takes 20 minutes from start to finish. My secret is using the microwave to steam the potatoes in their skins. I slice them and leave the skins on for my recipe. You could steam them and peel the skins off if you don’t want to use the microwave. Be sure to proceed with the recipe straight away, cold potatoes take a lot longer to cook in a tortilla.

If you’ve got a crowd to feed or want to try something different you could make the TORTILLA DE ACELGA & GARBANZOS, made with silverbeet and chick peas in the same way as the potato one above. Using tinned chick peas this is also a very quick recipe.

For dessert on a really hot day you can get away with hardly turning the stove on to make the SPICED ORANGES W/ AMARETTI BISCUITS AND CREAMY YOGHURT. Or if the summer stone fruits are in season you could add some fresh apricots, plums and peaches to this compote and serve it with ice cream. It’s a great make ahead dessert that travels well.

Hope you enjoy this week’s recipes!

GAZPACHO

This cold tomato and cucumber soup is refreshing on a hot summer day.

Serves: 6 (as an entrée)

Preparation: 20 minutes

Cooking Time: 15 minutes

Equipment:

knife, bread knife, chopping board, garlic press, measuring cup, large bowl, small bowl for rubbish, pastry brush, chargrill plate for toasting bread, bowls and spoons for service.

Ingredients:

1 Spanish/ red onion

3 ripe tomatoes

½ Lebanese cucumber

½ green capsicum, seeded

½ red capsicum, seeded

1 clove garlic

3 ½ c tomato juice

½ t sugar

¼ c olive oil

¼ c white wine vinegar

Salt and Pepper to taste

Chilli: optional

Directions:

1. Finely chop the onion, tomatoes and capsicums and add to a large bowl with pressed garlic.

2. Stir in the tomato juice, salt, sugar, combined vinegar and oil.

3. Taste and add salt pepper or chilli to your liking.

4. Refrigerate till well chilled for at least one hour.

5. Serve in a bowl or glass sprinkled with chopper parsley and a drizzle of good olive oil

 

GOAT’S CHEESE & CHILLI TOSTADAS

½ loaf of sourdough bread

¼ c olive oil

1 clove garlic

1/2 cup goat’s cheese

1 small chilli

chopped parsley to garnish

Method:

1. Slice sourdough bread into thick slices

2. Rub with clove of garlic on both sides

3. Brush liberally with olive oil

4. Place on hot chargrill to mark on both sides

5. Spread with goat’s cheese, sprinkle with chilli, parsley and olive oil

Serve warm.

GREEN VEGETABLES W/ TOASTED ALMONDS & MANCHEGO

A crunchy mix of green vegetables, great as a side to egg dishes or tossed through pasta

Serves: 6 (as a part of a meal)

Preparation: 15 minutes

Cooking Time: 15 minutes

Equipment:

Paring knife, chopping board, saucepan for boiling vegetables, oven tray, vegetable peeler, large bowl, whisk or glass jar with screw top lid, small bowl for rubbish, serving dish.

Heat oven to 180C to toast almonds

Ingredients:

1 large head broccoli, cut into florets and washed well

2 bunches asparagus, washed and trimmed

500gm green beans, washed topped and tailed

½ cup slivered almonds, toasted

50 grams manchego cheese, shaved (or parmesan, romano etc)

½ cup parsley leaves, coarsely chopped

Orange Vinaigrette:

2 tablespoons white wine vinegar

2 tablespoons orange juice

1 teaspoon mustard

½ cup olive oil

Salt and pepper to taste

Optional- sugar or honey to taste

For the salad dressing:

Place all ingredients in a bowl and whisk till emulsified/ combined.

Alternatively use a glass jar with a screw top lid.

Directions:

1. Bring a large pot of water to the boil.

3. Place slivered almonds on a tray and toast in oven till just golden, check regularly and set aside to cool.

2. Prepare all vegetables; cut broccoli into even sized florets, asparagus spears in half on an angle, green beans into even sized lengths.

3. Cook the vegetables in lots till cooked yet firm and bright green. When they are cooked strain them from pot and chill with cold water to retain their green colour.

4. To serve combine all vegetables and parsley with salad dressing and sprinkle with toasted almonds and shaved manchego cheese. Serve immediately to keep the acids from discolouring the greens.

Variations: This vegetable dish is great tossed through warm pasta.

 

 

making Tortilla de Papa VIEW SLIDE SHOW DOWNLOAD ALL

SPANISH TORTILLA

A nutritious and fast meal that’s easily adapted for what’s on hand.

Serves: 8 (as part of a meal)

Preparation: 20 minutes

Cooking Time: 15 minutes

Equipment:

Microwave, grill, knife, chopping board, garlic press, non stick fry pan, 2 bowls, small bowl for rubbish,

Ingredients:

1 onion, sliced

2 cloves of garlic, crushed

6 eggs, lightly beaten

5 medium potatoes, well washed

½ c parsley, chopped

¼ c olive oil

Salt and Pepper to taste

Preheat grill.

Directions:

1.Place potatoes evenly around the microwave dish, cook on high for 6 minutes. Using a sharp paring knife or skewer check the potatoes are cooked through. If not cook them till they are.

2.Fry the onion gently in half the oil in a frypan adding the garlic towards the end to avoid burning it. Put into a bowl.

3.Leaving the skin on slice potatoes into 1cm thick slices.

4.Heat the remaining oil in a non stick fry pan. Arrange potato slices and scatter onion and garlic mixture on top. Season with salt and pepper.

5.Pour beaten eggs over the potatoes pressing them down if necessary.

6.Cook over medium heat till edges are loose then place whole pan under a grill.

7.When top is set and golden carefully place a plate over the pan and turn to invert.

8.Slide tortilla back into hot frypan and continue to cook for another 5 minutes.

To Serve: invert onto plate and eat hot, warm or even cold the next day.

Variation: instead of potatoes try the following for a rich source of protein and iron.

English Spinach and Chick Pea Tortilla

2 English Spinach, washed well, trimmed and chopped (or 1 bunch silverbeet)

1½ c chick peas, cooked and well drained (or 1 can)

1. Fry onion and garlic, add chick peas and chopped spinach.

2. Season with salt and pepper and continue as above.

Also good with: Sweet potato, onion and peas, Zucchini and Grated Carrot etc….

CHICK PEA AND SILVER BEET TORTILLA

A nutritious and fast meal that’s easily adapted for what’s on hand.

Serves: 8 (as part of a meal)

Preparation: 20 minutes

Cooking Time: 20 minutes

Equipment:

knife, chopping board, garlic press, non stick fry pan, large bowl, small bowl for rubbish, plate for flipping

Ingredients:

1 onion, sliced finely

2 cloves of garlic, crushed

6 eggs, lightly beaten

1 bunch silver beet, washed, stems removed and shredded

1 ½ cup cooked chickpeas (or 1 tin), drained well

¼ c olive oil

Salt and Pepper to taste

Preheat grill.

Directions:

1. Place half the oil in the non stick pan and gently fry the onion and garlic

2. Add the drained chick peas and warm through, stir through silver beet till wilted

3. Empty frypan and wipe it with kitchen paper

4. In a large bowl combine silver beet, chick peas, onion and garlic and season with salt & pepper

5. Warm fry pan and add remaining oil

6. Arrange spinach and chickpea mix evenly in the pan

7. Pour over beaten egg and allow to soak through to the bottom, eggs should partially cover the spinach

8. Cook for 5-8 minutes, keep an eye on the bottom by lifting with a knife

9. Place under grill and cook till browned; c. 5 minutes

10. Take pan out and place a large plate on top

11. Carefully flip upside down onto plate and slide back into the pan

12. Place back on the fire and cook till all egg is cooked through

To Serve: invert onto plate and slice into wedges or squares.

To be eaten hot, warm or even cold the next day.

Also good with: Sweet potato and peas, Zucchini and Grated Carrot etc….

 

SPICED ORANGES W/ AMARETTI BISCUITS AND YOGHURT

Make the oranges in advance and chill for a lovely dessert on a hot night.

Serves: 6

Preparation: 30 minutes

Cooking Time: 10 minutes

Chilling Time: 4 hours

Equipment:

Sharp paring knife, chopping board, saucepan, measuring cup, wooden spoon, non metallic bowl or dish, small bowl for rubbish, plates and spoons for service.

Ingredients:

½ cup dried apricots, cut in half
1 cup boiling water
½ cup brandy or dark rum
3 whole cloves
2 small pieces fresh orange zest
15 cm cinnamon stick
1 small piece star anise
½ cup sugar
5 oranges

1 packet amaretti biscuits

1 tub good creamy yoghurt or ice cream

Directions:

1. Soak the apricots in boiling water for ½ hour.

3. Place apricots (with their soaking water) into a saucepan along with brandy, cloves, zest, cinnamon and star anise.

4. Sprinkle with sugar and bring to a simmer stirring till sugar dissolves.

5. Continue to simmer gently till apricots are soft; about 5 minutes.

6. Slice the top and bottom of the oranges and thickly peel them so that no pith remains. Slice oranges into 1cm thick slices and place into flat non metallic dish.

7. Pour sugar syrup over orange slices and chill for at least 4 hours.

To serve: place a few slices of oranges with syrup into a bowl or glass. Top each serving with a dollop of creamy yoghurt and a couple of amaretti biscuits.

This may also be served hot for a warming winter dessert with custard.

Tasty, fresh Indian Cuisine

How can it be that each week I come away from our cooking class and think “that was my favourite so far”? We eat Indian food regularly as it ticks all the boxes of gluten free, tasty and nutritious. The fact that you can add your own spice by the way of chutneys and pickles is also handy when you’re cooking for children.

Cooking a big batch of DHAL is not only easy but saves time in the kitchen. The recipe freezes really well and with some basmati rice and a quick salad of cucumber, onion and tomato makes for a quick midweek meal. Add some hard boiled eggs, RAITA and pappadums and everyone is happy!

I use frozen chopped spinach in my PALAK PANEER recipe. If you have plenty of fresh spinach available and the time to wash and chop it feel free to use that instead. Paneer is a fresh curd cheese made with lemon juice as a curdling agent, perfect for vegetarians as it doesn’t contain any animal rennet. The texture is a between a solid ricotta and haloumi. You’ll notice this recipe is much fresher and lighter than the dishes you are served in a restaurant where it is often dressed with extra clarified butter, cream or pureed paneer to make it richer and more satisfying.

My favourite movie is Bend it Like Beckham and whenever I make ALOO GOBI I’m reminded of the line “Anyone can cook Aloo Ghobi, but who can bend it like Beckham?”. It really is a simple dish if you follow some rules, just like soccer! Use a wide, heavy based pot with a tight fitting lid and taste the dish and adjust the seasoning before you serve it. You probably do that anyway…

Two side dishes that pair well with this meal are the tangy KACHUMBER and cooling RAITA.

For dessert we made delicious CARROT HALVA. A strange concept if you’ve never eaten carrot for dessert before but you’ll be a convert for this luscious sweet pudding once you’ve tried it. If you’ve read Madhur Jaffrey’s Climbing the Mango Trees you’ll know this is a very comforting dish similar to rice pudding.

Like I said earlier a very tasty lesson, here are the recipes. Enjoy!

DHAL

This Indian “stew” can be prepared with lentils, split peas or chick peas but a combination provides a wider range of nutrients and variety in texture.

Serves: 8 (as part of a meal)

Preparation: 10 minutes (yellow split peas and dry chick peas require soaking)

Cooking Time: 40 minutes

Equipment:

knife, chopping board, garlic press, large saucepan, measuring cup, wooden spoon, small bowl for rubbish, mortar and pestle to crush whole spices, fine grater for ginger.

Ingredients:

1 large onion, thinly sliced

2 garlic cloves, finely minced

1 tablespoon fresh ginger, finely grated

¼ cup olive oil

1 cinnamon stick, broken in half

1teaspoon coriander seeds

1teaspoon cumin seeds

5 cardamom pods (green/ black)

1teaspoon turmeric powder

Fresh or dried chilli flakes to taste

Salt and pepper

1cup yellow split peas (channa dhal), soaked overnight

1cup red lentils

1 tin chick peas (or 1 ½ cups cooked chick peas)

1 tin chopped tomatoes (or 4 fresh chopped tomatoes)

3 litres Vegetable stock or water

To serve:

¼ cup coriander, chopped

1 lemon, juiced

Directions:

1. Gently fry onion and garlic in oil in a large pot. Add grated ginger.

2. Pound the spices in a mortar and pestle or with a heavy knife and add to the pot.

3. Fry spices gently to release their aromas, if they catch on the pan add a little water.

4. Add tomatoes, stock and lentils/ split peas/ chick peas.

5. Cook gently for 30 minutes or until all pulses are soft. Stir occasionally.

6. Just before serving stir through chopped coriander and lemon juice.

Serve with: steamed basmati rice, naan or roti bread to soak up the juices.

This recipe freezes very well without the coriander and lemon juice.

It recipe can also be thinned with more stock to a soupy consistency.

PALAK PANEER

A mild spinach and Indian cheese dish.

Serves: 6 (as part of a meal)

Preparation: 10 minutes

Cooking Time: 20 minutes

Equipment:

knife, chopping board, wok or large saucepan, measuring spoons, wooden spoon, , small bowl for rubbish, garlic press, grater, mortar and pestle or food processor.

Ingredients:

350 grams Paneer (Indian cottage cheese) cut into 2 cm cubes

½ cup Oil for frying

500 grams spinach, chopped and frozen

2 tablespoon olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

1” piece fresh ginger, finely grated

1 teaspoon coriander seeds

1 teaspoon cumin seeds

½ teaspoon turmeric powder

1 teaspoon garam masala

1 green chilli, chopped (optional)

½ cup water

Salt and Pepper to taste

Directions:

1.Shallow fry cubes of paneer in oil till slightly golden, drain and set aside.

2.Pound the coriander and cumin seeds together till well crushed

3.Gently fry onion and garlic till translucent, add spices and chilli and fry gently 1 min.

4.Add spinach and water. Cook till wilted/ defrosted. Don’t cover spinach.

5.Place in a food processor and blend till combined (optional)

6.Return to pan, check seasonings, add salt or pepper to taste

7.Add paneer cubes, warm through and serve.

Variations: Restaurants sometimes add ghee/ butter/ cream to palak paneer to make it creamier. Alternatively you can add a paste of roasted cashew nuts.

Another alternative is to add chopped tomatoes.

TIP:

If you are making various Indian dishes it may be faster to mince all the ginger and garlic in batches in the food processor, leftovers will freeze well. Likewise chop up all the onion at the same time.

ALOO GOBI

A popular Punjabi “dry” curry of potatoes and cauliflower.

Serves: 6 (as part of a meal)

Preparation: 15 minutes

Cooking Time: 20 minutes

Equipment:

knife, chopping board, garlic press, large saucepan with lid, mortar and pestle, wooden spoon, small bowl for rubbish, plates and spoons for service.

Ingredients:

½ cup olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 tablespoon ginger, finely minced or chopped

1 teaspoon cumin seeds

¼ teaspoon mustard seeds

½ teaspoon turmeric powder

1 teaspoon garam masala

½ bunch coriander; stems chopped for frying, leaves for garnish

1 teaspoon salt

1 small green chilli, de-seeded and chopped

1 head of cauliflower, cut into florets c.5cm

3 potatoes, washed and cut into c.3cm cubes

Directions:

1. Gently fry onion in oil till translucent.

2. Add garlic, ginger, coriander stems and all the spices and gently cook for 1 minute

3. Add the chilli and the potato, cook for 5 minutes letting it catch a little on the base to brown the potatoes.

4. Add the cauliflower and stir gently for 5 minutes. Put a lid on the pot.

5. Cook, covered on a low heat for 15mins. Occasionally check the bottom isn’t burning; add a little water to prevent this.

6. The dish is cooked when a potatoes are cooked through, it should be dry and slightly coloured. Garnish with coriander leaves.

Serving suggestions: This dish is best served alongside a wet curry and rice or as a filling for Indian breads.

Each family has their own preferences and can alter the level of spice, add tinned tomatoes for more “gravy” or use paprika instead of chilli.

CUCUMBER & MINT RAITA

A cool yoghurt and cucumber side dish to serve with curry.

Serves: 6 (as part of a meal)

Preparation: 10 minutes

Cooking Time: 0

Equipment:

knife, chopping board, bowl, measuring cup, wooden spoon, small bowl for rubbish.

Ingredients:

2 cup Greek or low fat plain yoghurt

½ teaspoon cumin seeds

1 cucumber, deseeded and grated

1 ½ tablespoons mint leaves, chopped

Salt and Pepper to taste

Directions:

1. Gently roast cumin seeds in a dry pan, set aside to cool.

2. Mix all ingredients together and adjust seasoning to taste.

3. Chill till ready to serve.

FRESH TOMATO, CUCUMBER AND ONION KACHUMBER

A tangy fresh salad to accompany a rich spicy curry.

Serves: 6 (as part of a meal)

Preparation: 10 minutes

Cooking Time: 0

Equipment:

knife, chopping board, bowl, measuring cup, wooden spoon, small bowl for rubbish.

Ingredients:

2 ripe tomatoes, finely diced

1 cucumber, seeded and finely diced

½ white onion, finely diced

1 green chilli, finely chopped (optional or add more to taste)

1 tablespoon coriander leaves, chopped

2 teaspoons sugar

1 teaspoon salt

3 tablespoons white vinegar or lemon juice

Directions:

1. Combine all ingredients in a bowl and chill.

 

GAJJAR KA HALVA (carrot halva)

This is a very rich dessert traditionally served at celebrations.

Serves: 8

Preparation: 10 minutes

Cooking Time: 40 minutes

Equipment:

Large wide based shallow pan, grater, wooden spoon, measuring cup, measuring spoons

Ingredients:

1 kilo carrots, grated (preferably a thicker width)

5 cups full cream milk

6 cardamom pods, pounded to crack the casing

30 grams butter

½ cup sugar

1 tablespoon golden syrup

½ cup sultanas or raisins

½ cup flaked almonds

To garnish:

Chopped almonds, sultanas and unsalted pistachios

Directions:

1. Melt the butter in the large pan

2.Add the grated carrot and stir

3.Add the milk and cardamom pods

4.Simmer over a medium heat for around 20 minutes stirring frequently so it doesn’t “catch”

5.When the milk has almost evaporated add the sugar, sultanas and almonds

6.Stir well for a further 5 minutes till mixture begins to clump together

7.Add the tablespoon of golden syrup and cook again till mixture is dry.

8.Finished halva is a lumpy, bright orange dry mix

To serve warm: place a couple spoonfuls into bowls and serve with a little sprinkle of nuts and sultanas

To serve chilled: place into a greased mould and refrigerate till needed.

Alternatively: smooth mixture onto a flat dish and decorate the top before serving

NOTES: This is an amended recipe. Traditional halva has much more fat often incorporating up to 200 grams butter, cottage cheese and oil into this recipe! The original recipe also calls for much more sugar. I find that this recipe is sweet and rich enough for Australian palates. If you would like a richer dessert serve a scoop of vanilla ice cream along with chilled halva.