This vegetarian recipe is simple, inexpensive and extraordinarily tasty

Ingredients or Spanish Fried Cauliflower to serve 4:

1 large Cauliflower

1 Garlic Clove finely chopped or pressed through a Garlic Mill

2 Tbspn Chopped Parsley

2 Large eggs – beaten

½ Tspn Salt

Freshly ground Black Pepper

6 Tablespoons of Wine Vinegar

Flour for Coating

Virgin Olive Oil for frying

Preparation of Spanish Fried Cauliflower: Continue Reading »

Ingredients for Spanish Passion Cocktail (Cóctel de Pasión):

• 2 oz gold Tequila
• 3 oz Cranberry Juice
• 1 oz Lime juice
• 2 oz Grand Marnier
• Lime slices for garnish

Preparation: Continue Reading »

INGREDIENTS FOR SPANISH MARINATED ANCHOVIES:

6 SERVINGS:

1 kilo Fresh Anchovies (Boquerones)

1 ¼ cup of White Wine Vinegar

¼ Cup of Salt

A 2 inch piece of fresh Ginger, sliced finely

½ cup of Virgin Olive Oil

Handful of finely chopped Flat Leaf Parsley Continue Reading »

INGREDIENTS FOR 4 SERVINGS:
- 600g Pork Fillet
- Handful of green olives (de-stone if you prefer)
- Handful of black olives (de-stone if you prefer) Continue Reading »

INGREDIENTS FOR 6 SERVINGS:

- 600g Fresh Sirloin Steak
- 50g Parmesan or Gran Pardano Cheese, sliced into curls on a cheese mandolin
- 2 tablespoons of good Virgin Olive Oil
- Juice of half a Lemon
- Salt and freshly ground black Pepper

PREPARATION OF SPANISH CARPACCIO FOR 4 PERSONS:

Wrap the meat in cling-film and put it in the freezer for 2 hours. When it is frozen, slice it very thinly with your sharpest knife. Continue Reading »

Flan, or caramel cream is just about Spain’s National pudding – to be found on virtually every Menu del Dia (Menu of the Day).   This is not a flan as we know it, it is a caramel cream, a custard with a melted caramel top – somewhat like a Crème Brulee.   In this recipe orange juice is used Continue Reading »

Croquetas are ubiquitous in Spain, although they most likely originate from the French ‘croquettes’. Their beauty lies in the bechamel base Continue Reading »

Pears in Red Wine – Peres al Vi Negre

Ingredients for Peres al Vi Negre – Pears in red wine to serve 4

4 big firm Conference pears. Any firm pear variety will be ideal for this recipe

(Preferably 1 litre, but 75 cl will suffice) red wine

225 g brown or white sugar

2 cinnamon sticks

2 cloves

Peel of an unwaxed lemon

How to prepare Peres al Vi Negre – Pears in red wine Continue Reading »

You can use almost any firm-fleshed fish for this Spanish dish, just as long as it is really very fresh indeed. The fish is effectively ‘cooked’ by the action of the acidic lime juice. I suggest you adjust the amount of chilli according to your taste and whether you like a hint or massive hit of heat with your Ceviche (Marinated Raw Fish) ! Continue Reading »

Ingredientes for Gambas al Ajillo for four as a tapas

1 lb of good medium sized uncooked prawns
3 Cloves of Garlic
½ of a hot red Chilli pepper
4 tablespoons of good Virgin Olive Oil

½ teaspoon of Salt
A handfull of chopped Parsley

Preparation of Gambas al Ajillo

First of all peel your prawns and remove the heads, but leave the tails – place on one side.

Peel and mince the cloves of garlic, remembering to remove any green root in the centre (creates bitterness)

Cut your chile pepper in half lengthwise, discard one half to use in another recipe and with the remaining half remove the seeds and then chop finely.

Put 4 good tablespoons of Virgin Olive Oil in your skillet and after bringing to hot, turn the heat down to medium and add the garlic, the prawns and the hot red pepper.   Toss and turn around for five minutes until the prawns have turned bright pink – sprinkle with salt and then the parsley and serve with chunks of warmed French bread.   There you have it, Gambas al Ajillo – succulent and delicious!