GAZPACHO
POLLO EN PEPITORIA
PAELLA
FRITATA DE PATATA
GAZPACHO
Prep time 30minutes
Cucumber 250gms
Tomatoes 300gms
Onions 50gms
Capsicum 40gms
Garlic 6 flakes
Brown bread 2slices
White wine 60ml
Tomato juice 200ml
Salt to taste
Ice cubes to chill
Tobacco a few drops
Method:
Blanch tomatoes, deskin and deseed. Prepare all vegetables and cut them roughly, puree all ingredients in a blender. Season. Chill with ice cubes. Pour into soup cups and garnish with fine dices of capsicum, onions and cucumber.
Serve chilled over a bed of ice.
Tips:
If the soup is too thick, add tomato juice.
The soup should be reddish brown in colour with a refreshing taste and flavor.
POLLO EN PEPITORIA
Prep time: 60minutes
Chicken 1kg
Salt to taste
Olive oil 60ml
Onions 50gms
White wine 125ml
Chicken stock 400ml
Bay leaf 1no
Thyme 2gms
Garlic 2 cloves
Almonds 30gms
Saffron 1/4gm
Ground cinnamon a pinch
Hardboiled egg yolks 2 nos
Method:
Disjoint chicken into 8pcs. Apply salt, heat olive oil in a heavy bottom sauté pan and brown the chicken on all sides. Remove. Blanch, deskin the almonds and grind in a food processor combine almonds with saffron and yolks. Add 50ml of stock and make a paste. Sauté chopped onions until soft, add chopped garlic and stir for a minute. Add chicken pieces, white wine, stock, bay leaf and thyme. Cover and simmer for about 20 minutes. Stir in the almond mixture and cook for about 10 minutes over low heat.
Tips:
Soak saffron in a tbspn of warm milk.
PAELLA
Prep time 60minutes
Rice 200gms
Olive oil 50ml
Onions 30gms
Garlic 6flakes
Saffron 1/2gm
Carrots 30gms
Peas 30gms
Red capsicum 30gms
Yellow capsicum 30gms
Tomatoes 30gms
Sausage 1no
Chicken joints 100gms
Prawns 100gms
Clams 6nos
Mussels 4nos
Salt to taste
Stock 400ml
Green capsicum 30gms
Milk 15ml
Method:
Cut the vegetables into dices. Peel and roughly chop garlic. Cut sausage diagonally. Season chicken joints, shell and devein the prawns. Wash and scrub slams and mussels. Pick, wash and soak rice for 30 minutes. Drain and dry. Heat oil, sauté garlic and onions, chicken, rice, stir lightly. Add seasoning and stock. When it comes to boil add in the sea food and vegetables. Add saffron cover and simmer over low flame or in the oven until done.
Tips:
Use round, sticky rice for paella.
Fish can also be added.
It can be either served as a side dish or as a complete dish.
Soak saffron in warm milk.
FRITATA DE PATATA
Prep time 20minutes
Small potatoes 100gms
Onions 50gms
Eggs 4nos
Salt to taste
Oil 20ml
Oil for deep frying
Method:
Wash, peel and slice the potatoes 2-3 mm thick. Peel and dice onions. Heat oil and deep fry potatoes until cooked. Deep fry onions till golden brown. Drain potatoes and onions, arrange on a greased omelets pan. Beat egg to a foamy consistency. Season and pour over the potatoes transfer to a pre heated oven and cook for about 10 minutes. Serve immediately.
Tips:
It is a variation of standard Spanish omelets and can be served as a main meal dish with vegetable accompaniments.
