Recipes – Page 13 – Chica Andaluza

Tarallucci – Savoury Fennel Biscuits and a little break for Chica and Big Man

November 6, 2013November 6, 2013 Chica Andaluza56 Comments

I seem to be cooking to an Italian theme right now – no particular reason. Well, I did buy a new (second hand) cookery book, Two Greedy Italians by Antonio Carluccio and Gennaro Contaldo. If you ever get a change to watch the series they made to go with the book, do give it a go – it features some good food from all around Italy and the pair of them behave like a funny old couple who have been married for years! The following recipe comes from the book.

Here’s a bread type recipe which I made recently as they reminded me of nibbles my parents often serve at their home with olives and salted almonds with pre lunch or dinner drinks. The first batch I made came out a little chewy, more like crispy bagels. I cooked the second batch for longer and they were as I remembered – crispy, hard and deliciously aniseedy in flavour.

Ingredients (makes 40-50 but can easily be halved)

200g semolina four
200g plain flour plus extra for dusting (use all plain flour if you don’t have semolina flour)
1 tsp salt
1 tbsp freshly ground black pepper
1 tbsp fennel seeds
1 x 7g sachet of fast blend yeast (or 1 sachet of dried yeast dissolved in 150ml lukewarm water)
150ml water (no need to use if you have used it to dissolve your yeast)
100ml of extra virgin olive oil

Add the fennel seeds, salt and pepper to the flours and mix then add the liquids. Knead well for about 5 mins and then leave to rise for about 2 hours or until doubled in size.

Knead again for another 5 mins and then pat the dough into a flat, rectangular shape. Cut strips about 2cms wide off and cut each strip into 10cm lengths. Wrap each strip around a finger, flattening it slightly and pressing the ends firmly together.

Preheat the oven to 180 degress C or gas Mark 4 and bring a large pot of slightly salted water to the boil.

Drop the dough circles into the water in batches, let then rise to the surface and let them cook for about 3 minutes.

Life them out with a slotted spoon and leave them to drain (I did this on greaseproof paper as I found they stuck to kitchen paper).

Place the biscuits on a baking sheet and bake for about 35 minutes until lightly browned and crispy (the original recipe calls for initial cooking for 15 mins at the higher temperature then 10 minutes at a medium temperature). Leave to cool and enjoy with a glass of something lovely.

Tomorrow we’re packing our little cases and heading over to the beautiful island of Jersey. I say beautiful because I hear it is – it will be out first visit. And we’re not worried that rain and gloomy weather are forecast as we’re going to celebrate our anniversary which also (most fortunately) coincides with a food and drink festival. Well, we might do a little sightseeing but hopefully we’ll be back a few kilos heavier and full of exciting ideas for new dishes. See you next week!

Chocolate and Amaretto Semifreddo

November 3, 2013November 3, 2013 Chica Andaluza51 Comments

Now please don’t send the dessert police round if this is not really an authentic semifreddo. I’ve just looked at the Wikipedia definition and it seems like it should have ice cream mixed in with the whipped cream. Oh dear, Chica taking shortcuts again.

Regular readers of this blog will probably have already noticed that I don’t post a huge number of dessert recipes. Mainly because I’m not very sweet toothed, and secondly because Big Man and I don’t really need to be eating too many naughty treats and generally stick to fruit and yogurt at the end of a meal.

But sometimes, yes sometimes, life calls for pudding and with some new pals round recently for supper, this was such an occasion. Obviously, after a long day of house renovation, I needed a meal which I could prepare in advance so that I could relax and enjoy the food and company.

The main course was Pollo Cacciatore, made the day before. Dessert was made the evening before, inspired by part of a programme presented by Nigella Lawson. I missed the detail of the recipe, so this is my version and it worked out perfectly. I am my own Domestic Goddess.

Ingredients (serves 6-8….well 4-6 in my house)

600ml of double or whipping cream
100g of your favourite chocolate which you need to put into the fridge for an hour or so
2-3 tablespoons of amaretto (or your favourite liqueur)
4 ready-made meringue nests (or you could be a complete Domestic God or Goddess and make your own)
A loaf tin or plastic ice cream tub lined with cling film

Beat the cream until is softly whipped (but not stiff). Finely chop the cold chocolate and add it to the cream with the liqueur then crumble in the meringue (break it up into small pieces). Mix gently with a large spoon until combined and then spoon it into your container. Cover with cling film and freeze until you are ready to serve. Take it out of the freezer a few minutes before you want to eat and slice it (I found it easiest with a bread knife) into portions.

I served mine with fresh raspberries, a raspberry coulis (made with one cup of raspberries and half a cup of icing sugar, cooked then sieved) and some flaked almonds. It’s not the most beautiful photo in the world, I apologise, but it was taken as I served it up after an evening of food and ~~wine~~ conviviality, at about 10pm in an underlit kitchen.

Easy, delicious and very little effort. Perfect!

Pollo Cacciatore – Hunter’s Chicken

November 1, 2013November 1, 2013 Chica Andaluza52 Comments

How many ways can you make Chicken Cacciatore? Quite a lot if you go by the recipes that pop up if you do an internet search. I imagine that the most authentic recipes rely on very few ingredients if they were cooked out doors by the hunters over an open fire. But perhaps they were cooked indoors by the hunters’ wives for their return. I imagine that when they went out hunting they were probably tracking wild boar or something that really offered a sporting challenge. I don’t think Chicken Hunting would provide much of an adrenalin rush to the boys out for a day of testosterone, alcohol and guns.

Enough wondering about hunters and authentic recipes, here’s my version which relies mostly on store cupboard ingredients (well, I did have to hunt out my smoked pimentón from the back of the cupboard so I think it counts).

Ingredients to feed 6 hungry hunters

1 large chicken jointed (I jointed mine into 14 pieces – 2 legs, 2 thighs, 2 wings, each breast cut in two, the rest of the carcass into 4 – all with the bone in)
About 2 cups of your favourite homemade tomato sauce or use tinned tomatoes
A tablespoon of tomato purée
3 fat cloves of garlic, peeled and thinly sliced
An onion peeled, halved and cut into medium slices
About half a cup of olives
A large glass of red wine
Salt and Pepper
A teaspoon of smoked pimentón or paprika
A red pepper thinly sliced
About 6 rashers of smoked streaky bacon cut into small pieces (or use lardons)
A few sprigs of rosemary
Olive oil for frying

Start by heating a few tablespoons of oil in a large pan and (in batches) brown the chicken pieces and set aside. Add more oil if necessary. In the same pan gently fry the peppers, garlic and onions until soft then add the bacon and fry (on a higher heat) until the bacon starts to crisp.

Add the tomatoes, tomato purée, wine, rosemary, pimentón and seasoning and bring it up to a bubble. Add the wine, olives, chicken and rosemary and cover. Cook gently on the stove top for about an hour or in the oven on low for a couple of hours. Check every so often and if the sauce is starting to dry out, add a splash of water.

When ready to serve, cook for a few minutes on the hob to thicken up the sauce if necessary and serve with mashed potatoes or rice. Tastes even better if made the day before. Any leftovers are wonderful with pasta. And a little glass of that red wine…

Bonfires, Building, Beach Huts, Ballet and a Very Big Wind

October 28, 2013October 28, 2013 Chica Andaluza47 Comments

Well, there was cooking too, but that doesn’t begin with “B”, although I could have added “Baking”, I suppose.

A recipe coming up soon, but a quick tour of the last 10 days in Bexhill. Oh, there you go, anther “B”.

Meetings with previously unmet, long distant cousins from New Zealand, gave us some happy meals together and a night out in Hastings to celebrate their annual Bonfire Festival (which has nothing to do with Firework Night, or Guy Fawkes Night).

Lots of loud noises, an enormous bonfire, spectacular fireworks and a very good evening with mulled wine.

Walks on the beach with the pups past the very typical seaside beach huts.

Building works continue with wallpaper stripping being my current job.

Time too for a little fun, and also some culture. Last night we went to watch the Moscow Ballet perform Swan Lake at the De La Warr Pavilion. It was Big Man’s first time at the ballet, so I was excited for him to see something spectacular, to have his breath taken away. Alas, it was not to be. A rather lacklustre performance with some seriously out of time ballet.

Some of the swans looked suspiciously duck-like with their thick thighs and broad shoulders and the White Swan and Black Swan were so very different I felt like yelling out to the Prince “Oi Mate, you need to get to Specsavers…she’s The Wrong Bird”.

All the way through I was distracted with thoughts of a very funny sketch by two female comedians French & Saunders and the world famous ballet dancer, Darcey Bussell…or Barcey Dussell as they call her. If you have 15 minutes to spare, pour yourself a glass of wine or make a cup of coffee and have a giggle with me.

And then over the weekend, the forecast of great winds in the south of England. Time to batten down the hatches and prepare. An enormous tree in a neighbour’s garden has been slowly pushing down our back garden wall.

Finally the local council gave permission for it to come down and fortunately the tree surgeons saw how dangerous it was and came round to start work before the “Great Storm” hit.

So, it’s been a busy time for us. We have been cooking up some good food too, and I promise you a lovely recipe of Chicken Cacciatore (sort of) next.

What I am sure of though, is that Ballerinas don’t eat food like this and that Builders like Big Man and Chica (whilst unlikely to ever sport tights with a cod piece or a sticky out tutu) need hearty dishes to see them through the hard work and the gale force winds.

Deep Fried Courgettes – Zucchini Fritti

October 14, 2013October 14, 2013 Chica Andaluza43 Comments

Well, the title says it all, so if you don’t deep fry or don’t eat fried food, then this one is not for you…

(You could try Natalies beautiful Baked Courgettes instead and check out her fantastic blog which is packed full of amazing vegetarian recipes.)

But you can still enjoy this photo of some super fresh vegetables bought round for us from our lovely neighbours who picked our tomatoes while we were away. From the field to our plates in less than a couple of hours…how wonderful is that?!

When we are Down by the Sea, a local Italian restaurant does a side dish of deep fried courgettes. I used to order them and gorge on a portion myself, safe in the knowledge that Big Man was not a big fan of this gorgeous vegetable. Of course, the day finally came when he decided to give them a go and unfortunately for me, I now have to share. Must remember to stop saying “go on, try them, I think you’ll love them”. Sometimes you get what you asked for.

Ingredients

One courgette cut into thick batons
A little milk
A few tablespoons of flour seasoned with a little salt and pepper
Oil for deep frying

Dip the courgette pieces first in the milk, then the seasoned flour and deep fry in very hot oil for a few minutes until lightly browned. Drain, sprinkle with coarse salt and serve. Alioli or garlic mayonnaise is great with them.

Make double if you run the risk of having to share.

Aubergine and Vegetable Sauce – for people who don’t like aubergine

September 29, 2013September 29, 2013 Chica Andaluza60 Comments

We’re on a countdown to our next mammoth England trip. If all goes well this week, we’ll leave on Friday in the early hours and get there on Saturday night. This time we won’t pretend to ourselves that we’re going to be there for three weeks and end up staying for nearly ten months! Oh no…this time we are going to do even more of the renovation work ourselves and will take it slowly. We’re planning on three or four months, so we’ll be enjoying the Rye Bay Scallop Season, Bonfires and Fireworks and Christmas too…along with plenty of hard work.

Preparation for the trip, apart from sorting out our house and garden here for the winter, means buying plenty of Spanish goodies to enjoy and share, booking the vet to sort out the paperwork for the pups and digging out our winter and work clothes. Last year we left with mixed emotions, this year it has not been a great summer for us in Spain due to family illness and loss…it’s going to be good for us to have a change of scene and the distraction of hard work.

One of the things we’re also doing is eating as much of our lovely garden produce as possible and eating what we have put buy in the fridge and freezer without buying too much food before we go. Big Man planted aubergines for me, an act of true love which ranks almost as highly as his first ever gift to me of a cauliflower. The man knows how to “woo” me. He’s not crazy about aubergines but will eat them as he knows I adore them. I finally figured out that the skin and the texture of aubergines are what put some people off. Personally, for an aubergine lover, I feel it’s probably a great part of the attraction. Time to figure out how to get round that issue so everyone is happy. Bring on the aubergine and vegetable sauce…

For a portion to serve four people

4 cloves of crushed garlic
1 large aubergine
1 large green or red pepper (sliced)
2-3 cups of crushed tomatoes
1 heaped tablespoon of tomato purée (concentrate)
1 small glass of red wine
A level teaspoon of sweet or smoked pimentón (paprika)
Salt and pepper
A pinch of sugar (optional)
Olive oil for frying

This is pretty much a traditional tomato sauce, apart from the way you deal with the aubergine. Start by cutting the top off the aubergine and slice it lengthways into quarters. Placing the white flesh against a grater, keep grating until you get to the skin and then stop. Repeat with the remaining quarters. You could also do this in a food processor, but you’d need to peel the aubergine first, and it’ so quick to do it’s hardly worth bothering. Discard the purple skin or feed it to some friendly local chickens.

Slowly braise the garlic in a little oil until soft, then add the aubergine and peppers and cook slowly (covered) until the vegetables are softened (about 10 minutes). Now add the tomato, the concentrate, the wine and the pimentón and season lightly. Bring to a bubble and then reduce the heat and cook very slowly (covered) for about an hour. Stir every so often and you may need to add a splash of water if it’s getting too thick. The aubergine melts into the sauce and gives it a slightly meaty texture.

I think you'll find I look great from any angle... — I think you’ll find I look great from any angle…

Taste and adjust the seasoning if necessary (I didn’t need to add sugar as I used mature tomatoes from the veggie garden, but sometimes you need just a little pinch). Cook for a few minutes uncovered and enjoy with pasta, pizza, over meat or fish or as a bruschetta topping. If you don’t tell an aubergine hater what’s in there, they probably wouldn’t even know as the seeds look like tomato seeds when cooked and the taste is a wonderful mixture of slow cooked vegetables.

Luna starts her acclimatisation training for the colder English weather... — Luna starts her acclimatisation training for the colder English weather…

And because tomato sauce is not desperately exciting to look at, I’ve also given you a few gratuitous Alfi and Luna photos…

Sopa de Bacalao – Cod and Spinach Soup

September 24, 2013September 24, 2013 Chica Andaluza52 Comments

If you do an internet search for a typical Spanish soup called Sopa de Bacalao, you’ll find many versions of a firm favourite. I don’t lay claim to my version being authentic, especially as it uses a very non Spanish ingredient – Ras El Hanout – but as the spice mix comes from North Africa and there are such very strong connections between Africa and Andalucía, I feel no one will be up in arms.

The ingredient list is short and simple, the preparation too. But the taste, oh the taste, your friends and family will think you’ve spent hours reducing stock to achieve the intensity of flavour.

Ingredients (to serve 2-4 as a main or starter)

1 large cod fillet, skinned and cut into bite sized chunks (use either fresh cod or desalted salt cod)
1 medium onion finely chopped
2 cloves of garlic, crushed
4 medium potatoes, peeled and cut into bite sized chunks
About 2 cups of chopped fresh spinach
Salt
1 teaspoon of Ras El Hanout
About 1.25l of either fish stock or water (if you use a cube to make your stock, I won’t tell!)
A little olive oil

Start by sweating the onion and garlic until softened then add the potatoes. Toss them around in the oil until they are all coated in oil then add the Ras El Hanout and mix in. Pour over the stock and cook until the potatoes are almost done.

Add the cod and cook for a minute or two until the fish is cooked. Taste and season if necessary and then add the spinach. Turn off the heat, cover with a lid and wait for the spinach to wilt before serving with plenty of fresh lemon to squeeze over.

Tamarind Spiced Aubergines and Spinach

September 18, 2013September 18, 2013 Chica Andaluza60 Comments

The Veggie Garden, although planted sparsely and late this year, continues to reward us with a bounty of aubergines. Always on the lookout for new ways to prepare old favourites, and in the midst of ~~spring~~ autumn cleaning, I came across a packet of tamarind paste from one of my UK trips. Perfect!

Internet searches came up with curry recipes, so thinking of a curry type base as inspiration, I made it up as a I went along, and oh my goodness…what beautiful flavours emerged from a few very simple ingredients.

Ingredients (to serve two as a main course with rice or four as a side dish)

1 large aubergine cut into small dice
1 large tomato, diced
1 medium onion, finely chopped
About 1 heaped tablespoon of fresh garlic and ginger paste (make this by finely chopping or mincing equal quantities of garlic and ginger, it can be stored in the freezer, and you can scrape off what you need)
About 2 cups of chopped fresh spinach
2 teaspoons of tamarind paste soaked in a little hot water
1 teaspoon of brown sugar
Salt to season
Water or vegetable stock
Half a teaspoon of hot chili powder (or to taste)
1 teaspoon of garam masala
Oil for shallow frying

Fry the aubergines until lightly browned and remove from pan. You can omit this step if you like but will need to cook the dish when all the ingredients have been added for about 10 minutes longer. Both methods are good. Add a little more oil if necessary and fry the garlic and ginger paste and onions until the onions are soft but not browned.

Add the tomatoes and cook until softened then add the chili powder and garam masala. After a further minute, add the aubergines, sugar and tamarind, season and pour over enough water or stock to cover the vegetables.

Simmer gently until the aubergines are completely tender (about 15 minutes) and just before serving add the spinach and cook until wilted.

Serve with a little chopped coriander and some plain boiled rice. Observant readers will note, however, that in the first photo I picked parsley by mistake!

Autumn Days and Autumn Nights – Apple and Blackberry Pudding

September 16, 2013September 24, 2013 Chica Andaluza53 Comments

The days are getting shorter, the sun still shines most of the time but not with the intensity of summer. The air smells different, fresher, more invigorating. It’s time to finish off doing things you meant to do in summer and plan for the next few months.

Time to enjoy autumn fruits like prickly pears…

Big Man and I haven’t had the great summer we had hoped for in Spain this year. That’s the way life goes sometimes. You just have to accept it and move on. We hadn’t had a single chance to go to the beach, so at the end of last week we made it happen. Granted, we didn’t get down there until lunch time, but luck was on our side and a beachfront table at one of our favourite Chiringuitos (beach restaurants) became available as we arrived.

Perfect, time to relax with a bottle of chilled white wine, a mix of deep fried fish and some peppers and a plate of little pieces of grilled monkfish.

After a reviving coffee it was time for a gentle snooze down by the sea, listening to the waves and the distant sounds of murmered conversations.

What a difference a day makes, the next day Up the Mountain was grey and misty with low clouds lurking around the house.

A day that made me wish the blackberries here were still going strong, as they had been in England. A little bag of about 2 cups of blackberries had been picked on a seaside walk in England Down by the Sea and turned into a delicious autumn pudding.

Apple and Blackberry Pudding

2 cups of blackberries (approx.) washed, two small apples peeled and thinly sliced and both fruits mixed together and sprinkled with about 2 tablespoons of brown sugar
1 cup of self raising flour, a pinch of salt and quarter of a cup of sugar mixed together in one bowl
1 large egg, a teaspoon of vanilla essence, a quarter of a cup of oil and a quarter of a cup of natural yogurt beaten together until well mixed.

Add the dry ingredients to the wet and mix well, if the mixture is very stiff, add a tablespoon full of milk.

Mix the cake mix into the fruit and pour into an ovenproof dish. Bake at 180º for about 30 minutes or until a skewer poked into the centre of the pudding comes out clean and the top is slightly browned.

Serve with cream and/or ice cream whilst making sure your dog does not sneak up on you and pinch a mouthful.

Well…it was a nice idea….”Carpaccio of Octopus”

September 11, 2013September 11, 2013 Chica Andaluza61 Comments

When you blog over a period of time, you realise that often you cook and eat old favourites because they’re easy, familiar and, well, they’re good to eat. Because we have the lovely Fish Lady who delivers, we make the most of local fish but I confess to mostly cooking it quite simply on the grill or in the oven.

When we are lucky enough to have an octopus delivered, I usually make Pulpo a la Gallega. Octopus cooked in the style of Galicia. And very good it is too.

Just before we took off for England a few weeks ago, Fish Lady (who is actually called Ana Maria) sold me an enormous octopus which weighed nearly 2 kilos. A monster from the deep. I knew that we wouldn’t eat it before we left so I cleaned it and divided it into two portions and froze it. Octopus (if it’s fresh when you buy it) actually benefits from being frozen as it tenderises it and beats slamming it on a nearby rock for half an hour in native fisherman style.

Looking for a new way to cook my tentacled friend, I came across a recipe for a Carpaccio of Octopus. It’s not really Carpaccio as the octopus is cooked first, but I liked the idea of beautiful thin slices of octopus laid out on a platter and dressed with lemon and olive oil. Here’s the video for you to see how it SHOULD be done.

I cleaned and cooked my octopus until is was beautifully tender. I even kept the delicious purple cooking juices to use in another dish.

I washed a water bottle, pierced some holes in the bottom and cut the top off.

Then I packed in the tentacles, making sure to twirl them into an attractive pattern.

Slits were cut into the top of the bottle then folded down.

A weight was put on top of the beastie and it was left to chill and drain.

So far so good, it even turned out beautifully from its plastic tunnel when required. It just didn’t keep its shape. Hmph.

I think I didn’t press it down enough, perhaps I drained off too much juice. But no matter. I cut it into rather chunky chunks, dressed it with olive oil, lemon juice, sea salt and parsley and it tasted wonderful.

Big Man, on seeing it, asked where the pimentón and potatoes were (the usual accompaniments for Pulpo a la Gallega). I explained it was a different dish. He tasted, he smiled and said “Delicious, but you’ve cut it into really big chunks haven’t you?” He was lucky he didn’t get the native fisherman treatment.

Ten out of ten for taste, but it’s back to the drawing board for Chica and her Octopus Carpaccio when it comes to presentation.