Another “Plato de Cuchara” or spoon dish – we like our pulses here in Spain. Many of these dishes were traditional as you could feed large families with few ingredients which were not costly. Meats are typically added at the end (usually pork products) so the beauty is that they can be vegetarian dishes too, if you prefer.
Lentils are great, as apart from being cheap, they cook fairly quickly and only need rinsing but not presoaking.
For four people as a main dish or six as a starter you´ll need
About 500g of lentils – we have the flat green ones here
Water to cover
3 tablespoons of olive oil
1 medium onion, quartered
Half each of a red and green pepper, chopped into bite sized chunks
Two tomatoes cut into bite sized chunks
1 bay leaf
A couple of carrots peeled and finely diced
A stick of celery plus the leaves (if it has leaves). Finely dice the celery but not the leaves.
4 or 5 whole fat cloves of garlic
2 medium potatoes peeled and cut into small cubes (keep these in a bowl of water separately)
Sprig of fresh thyme or rosemary if you have it
¼ teaspoon each of pimentón and paprika
Salt to taste (at end of cooking)
Optional – a couple of chorizo and/or morcilla or your favourite sausages
Rinse the lentils then add all the vegetables and spices apart from the salt to a large cooking pot. Cover well with water, add the oil and bring to the boil. Reduce the heat slightly but don´t let them come off the boil while cooking as this will make the lentils hard. They will probably take about 45 minutes or so.
When the lentils are soft, add the potato and meats (if using) and continue cooking until the potatoes are cooked. Remove the bay leaf and celery leaves and add salt (and pepper too if you like) to taste and you´re ready to serve. Slice the sausages into smaller pieces before serving. A drizzle of extra virgin olive oil and a squeeze of lemon over the top really lifts the flavour, but that´s just the way I like it!
It´s that time of year here when you need to “put the garden to bed”. Before you tuck it in for the winter, you can hack back the summer growth and give it a little room to breathe.
The interent and phone were down most of Sunday and all day Monday. Frustrating but being “incomunicado” forces you to get up off your nether region and do something! Gardening was the answer.
After a morning of hard work in the garden, we needed something to reward ourselves with – what better than steak and chips? Steak is a rare treat for us, so we tend not to mess around with it too much. A little massage with olive oil and seasoning, and onto the grill pan. Chunky potatoes cooked in olive oil, and a little English mustard mixed with mayonnaise do it for me.
I had some leftovers from making my Chicken, Mushroom and Bacon Pie (recipe to follow another day) , so decided to make an easy dish to go with the steak and chips.
I cut what remained of the puff pastry into two rectangles and lightly cut (but not all the way through) another rectangle about one cm inside the outer edges of the pastry. I brushed the pastry with milk and baked at 200ºC for about 15 minutes until puffed up and golden. When the pastry had cooled down I pushed in the middle section of the rectangle to leave a hollow space.
Save on the washing up and have a starter and main on the same plate
With very little oil I fried 4 thinly sliced mushrooms with 2 crushed cloves of garlic until soft then added 2 heaped tablespoons of chopped bacon. I then added 1 heaped tablespoon of plan flour and stirred until it was cooked through. I gradually added splashes of milk (about 5 or 6 in total), stirring all the time until I had a thick sauce and then filled the pastry cases with this. I put them back into the oven on a low heat until I was ready to dish up the rest of the meal.
Bald Garden Nov 2011
A lovely glass of El Coto Rioja went down well with this and we sat outside for 15 minutes in the last of the afternoon´s sunshine admiring out work and drinking a good strong coffee. It was a good day.
When we travelled to the distant north of Spain, we bought back some foodie memories with us. Well, a little more than memories, we bought back beans and smoked meats to make the famous Fabada.
It´s one of those dishes which needs the authentic smoked blood sausage (morcilla), chorizo and pork to achieve the “real” taste, but it also lends itself to “making do” depending on the ingredients you have to hand.
The ingredients given below can be interpreted fairly loosely to make a lovely bean, ham and sausage stew if you can´t get hold of the Asturian versions. I also like to be lighter with the meat than some people, so feel free to add more. This recipe will serve six as a main course, but it does keep well for about 5 days in the fridge.
You´ll need
1kg of Fabes (or any large dried white beans)
1 small blood sausage
1 or 2 chorizo (depending on the size)
About 100g piece of smoked or unsmoked or salted pancetta or pork belly (or use chunky lardons)
½ teaspoon of saffron or add a teaspoon of sweet smoked paprika or pimentón instead
2 bay leaves
This dish really improves by making it the day before you want to eat it, although it´s not essential, and if you have an earthenware bowl to cook it in, even better! The day before making the dish put your beans into soak in plenty of water. In a separate bowl of water soak any smoked or salted meats.
Using the water you soaked the beans in, put them in your cooking pot with about a depth of 3cm of water above them. Bring to the boil then skim off the froth which will appear. Dissolve the saffron in a little water and add to the beans (or add your pimentón or paprika directly to the water). Now add the pork belly or pancetta, bring to the boil and skim and then repeat with the chorizo and morcilla.
Add the bay leaves, make sure all the meat is pushed to the bottom and then cook very slowly for about 2 or 3 hours. Try not to stir as this will break the beans, shake the pot if necessary and top up with boiling water if needed.
You should be left with thick creamy beans which still hold their shape. I like to thinly slice the meats and sausages so they can easily be eaten with a spoon. This is a “plato de cuchara” or a “spoon dish” as they call it here.
Serve with a good robust red wine, plenty of bread and I like a tomato and garlic salad on the side. ¡Buen Provecho!
Now that we are starting to have a little drop in temperatures during the day, and a nip in the air first thing in the morning and last thing at night, we know that autumn is just around the corner. While this means saying a gradual farewell to summer, it also means an autumnal welcome to the next season and the food and change in cooking it brings.
Off out for a busy morning and knowing I was not going to be in the house while it was still relatively warm, prompted me to cook the first casserole for a long time. We came home to delicious chicken, vegetable and brothy smells and apart from opening the wine and grabbing the loaf of bread left for us earlier that morning on the gate by Bread Man, there was nothing more for us to do other than set the table and enjoy lunch.
The dish was a celebration of almost the last of many of our summer vegetables. The bobby (french) beans finally started producing yellow as well as green beans, with kilos of them stored in the freezer for the months ahead. The green peppers are still doing well, we´ll see how much longer they last. Our onions have dried out nicely and are sweet and delicious and I had been hoarding the last handful of potatoes we had left from our first ever potato crop.
Into a big pot went two large legs (drumstick and thigh) of our free range chicken, some chopped peeled potatoes, large chunks of courgette given to us by a neighbour along with some whole unpeeled garlic cloves. A few chopped green peppers, a roughly chopped onion, a few handfuls of green beans and some seasoning finished off the ingredients. I covered everything with water and bought it to the boil then put a lid on the pot which then went into a very low oven for about 5 hours. You could, of course, cook it much more quickly on the stove top with equally good results if you´re not off out shopping for the morning!
And that was it…memories of summer and anticipation of autumn all in one delicious bowlful.
Am off to London to visit my family tomorrow for a week. Will try to keep up with all your lovely blogs and posts, but apologies if I can´t always comment. Looking forward to a proper catch up when I return!
Back from our surprise mini break, the fridge was pretty bare and we needed a quiet night in to recover from living life in the fast lane with the oldies! It was a tough job to keep up with them…we needed a night on the sofa to recharge the batteries.
If you´ve ever spent time in Spain, you´ll probably realise that tv here is generally not all that much to be reckoned with. There is one programme called Cuéntame Cómo Pasó which I love. It´s a well observed period drama which has won loads of awards and has been going on for years. It documents the social changes in Spain particularly during the Franco regime and the collapse of it.
There are also some good UK and US series which are shown, although often quite badly dubbed. They tend to use females with silly voices to play the parts of children, which is most bizarre. And of course we have plenty of football, tennis and sports coverage as well as pretty good news coverage.
That said, summer tv scheduling is, as in most countries, pretty dire. Well, who wants to be stuck inside watching tv when they could be out dancing at a fiesta? Sometimes though you just want to slump in from of the “tele” and disengage the brain for a couple of hours. Time for a DVD.
Inspired by some of the delicious Empanadas we ate on our recent trip, I decided I´d make a large one to see us through the DVD. Kitchen skills for this dish were fairly minimal relying on two sheets of defrosted puff pastry and a quarter of a kilo of minced pork. A traditional Empanada from Galicia is more typically made though with a light bread dough, so apologies for the shortcut.
I sautéed the pork with a chopped onion and two cloves of crushed garlic. Then I added half a cup of tomato sauce and one chopped grilled red pepper, some sliced mushrooms and a few chopped capers (which I´m having a bit of a love affair with at the moment). You can use whatever you have to hand and you fancy. Don´t let it dry out, you want it a little “saucy”.
To assemble the dish lay one sheet of puff pastry on a baking tray and turn the edges up slightly all the way round to form a lip. Fill with the cooked meat mixture and spread it around evenly. Put the other sheet of pastry on top and pinch the edges together. Prick it all over with a fork and brush with beaten egg. Bake in a medium oven for about 25 minutes until the pastry is golden.
We ate it with a tomato, onion and basil salad and long cold glasses of tinto de verano. That´s red wine mixed with casera which is a sort of not very sweet lemonade. I know, it sounds odd but believe me when it´s a warm evening and you need to drink lots it´s a great refresher with not too much alcohol and lots of ice cubes.
And what did we watch? Well, a very foody film which I thought was going to be in Spanish but we only realised about 20 minutes into the film that we were actually watching (and both fully understanding!) in Italian. It´s one of my favourites, Big Night, with Stanley Tucci. Watch this short clip if you have time. I bet we´ll all be making Timpano soon – I know I´ve already spoken to my mum to find out our family recipe. We call it Timballo though, but it´s the same thing.
For a fantastic version of this amazing dish, hop over to Ambrosiana´s recipe here.
When I was young we used to spend summers in Calabria, Southern Italy, where my father is from. He was the youngest of 9 children, 6 of whom were girls. His older sisters all used to fight over who we would stay with during our holiday, as most of them had had a hand in bringing him up and treated him almost as a son. We used to try and divide our time up with the various families, but my happiest memories were of staying with my Zia Santa.
Grazie Zia - ti voglio bene
When I mentioned this once to someone in the UK they asked me if it was strange having an aunt named after Santa Claus. How bizarre, I thought, it had never once crossed my mind that her name might sound unusual to anyone else. In Italian Santa is a female saint, or a “blessed one”. My Zia Santa was indeed a saint, she had a hard life and lived in very basic simplicity for the whole of her married and then widowed life. But we loved being with her. She had one bedroom where my parents slept in her huge dark wood framed bed with my younger brother on a fold out bed. Her bathroom only had a toilet and a sink where she also washed all her clothes. The only other room was a large living, dining, kitchen area which looked onto the main street of the little village, called Longobardi. I slept here with my aunt, her on a bed and me on a mattress – and every night we would giggle together like two little schoolgirls rather than an aunt and niece who were separated in age by over 40 years.
There was a small balcony which served as the telephone. If people wanted to give you a message they stood in the street and whoever was nearest the window stood there and took the message. Likewise, if you wanted to let a neighbour know some news, all you had to do was stand on the balcony and tell a passer-by. You were in no doubt that the message would reach its recipient almost as instantly as an e-mail or text nowadays.
Zia Santa was an incredible cook. August was always taken up with drying tomatoes on her flat roof, or bottling tomatoes to go into the huge storage area on the ground floor. It never struck me as odd that there was this enormous space downstairs that could have been converted into a bathroom, bedroom, laundry room…whatever. It was more important back then to have a good space to store the cheese, salami, prosciutto, olive oil and tomatoes for winter.
I´m trying to write down all the recipes that Zia Santa taught me, my mother and, some years, my English grandmother to cook. Today it´s Caponata. I had to call my mum to ask her what the special ingredient was. Our family caponata was never the same as any other I´ve tasted. I´m sure there are thousands of family recipes, each one different from the other. This is ours.
About 1kg of aubergines (eggplant, melanzane) finely chopped and salted, then left to drain for about 30 minutes then rinsed and patted dry
Olive oil – plenty for frying
1 onion finely chopped
3 sticks of celery finely chopped
4 tablespoons of red wine vinegar (although I used white as that´s what we have here and it was delicious)
About 500g of ripe tomatoes peeled and finely chopped
Up to 2 tablespoons of sugar
About a quarter of a cup each of chopped capers and chopped stoned olives (black or green)
Seasoning
The grated zest of half an orange – the secret ingredient!
Fry the aubergine chunks (which in all other recipes I´ve seen is left much chunkier). Zia Santa used to deep fry, I shallow fry. The choice is yours. Set them aside when they are browned and soft.
Now add the onion and celery to the pan with more oil if necessary and fry with the lid on until soft and translucent. Turn up the heat and add the vinegar and allow it to reduce almost completely. Turn the heat back down and add the tomatoes, seasoning and about half the sugar and simmer for about 15 minutes or so or until the celery is tender but still retains a little crunch. Stir in the aubergines, olives, capers and orange zest and taste. It should be “agrodolce” sweet and sour – add the rest of the sugar if necessary and allow it to dissolve.
This dish is best served the next day and will sit quite happily in your fridge for several days. We used to eat it at room temperature as part of the antipasto but it´s also good as a side dish.
And don´t forget, do shout out of the window to let me know if you enjoyed it!
Pimientos de Padrón are a popular tapas, especially when they´re in season during the summer. They are little green peppers that come from a town in Galicia (northern Spain) called Padrón. So, their name translated means “peppers from Padrón”. A little saying about them is that “algunos pican, otros no” which means “some are hot, some are not”. To be honest, as a dedicated chili eater, they´re mostly not that spicy…apart from some we grew last year which seemed to want to be like all the other chilis in the vegetable garden and nearly blew my head off!
Ready for frying
If you do manage to find them, all you do is deep fry them in very hot oil. When the skin starts to blister and turn black (this will take long moments rather than long minutes), drain them and sprinkle heavily with coarse salt.
Frying tonight!
Eat with a cold beer to wash down the spicy, salty tastes or a delicious clara (that´s a shandy to you and me).
Just what you need...
And whilst you´ve got that oil hot, how about quickly deep frying some sage leaves and sprinkling them with salt too.
Scarily Addictive Sage
They can become really addictive, and as it´s a herb they´ve got to be better for you than crisps…haven´t they?!
I hope I´m not too late with this recipe as I know there are plenty of tomato growers out there who will, no doubt, be left with some green tomatoes at the end of the picking season. I, like many others, had some green tomatoes left from our first crop and decided to give this chutney a go, for the first time ever.
Some of the recipes I found had daunting lists of ingredients. Finally I came across what looked like a straightforward one in Floyd on Britain and Ireland by the late Keith Floyd. I know the poor man fought with the drink demons at times, but I did love his programmes and his cooking style – always adding in a big dash of wine and a slurp for the cook.
I made very few changes to his recipe, and was pleased with the results. Here´s what I did.
A thumb sized piece of garlic, peeled and grated (his recipe calls for it to be bruised and placed in a muslin bag with the chilies and then removed at the end but I left mine in)
4 chilies (he calls for 8-10 and I think next time I´ll use more than I did as there was only a little heat with just 4) I chopped my chilies finely and left them in
2kg green tomatoes, chopped
500g apples (peeled cored and chopped)
250g raisins (chopped but I left mine whole)
625g shallots (I used onions) chopped
2 teaspoons salt
500g brown sugar
600ml vinegar (he says malt, I used white wine)
Place all the ingredients into a large pan, bring to the boil stirring until the sugar has dissolved and then simmer until it has reached the desired consistency. Pour into warm sterilised jars and seal.
Result – sweet and sour chutney with a hint of heat. Perfect with cheese, cold meats, burgers….
When you are lucky enough, as we are, to have a vegetable garden full of tasty summer tomatoes, cucumbers and peppers, you are always looking for new ways to serve them. Arriving home from our holiday, we found the veggie garden over run with peppers plus we had a few cucumbers and the first of our new batch of tomatoes turning red. A neighbour had also left four huge and sweet onions in a bag hanging on our door. What a great homecoming!
I love tabbouleh, but had forgotten about making it until another kind neighbour bought me round a bag of bulghur wheat. I have very kind neighbours! It reminded me of how much I enjoy it and what a great use of my summer vegetables it would be.
It´s very easy and quick to prepare and can be made a little in advance of eating so that all the seasoning is absorbed and flavours your salad.
As I was finely chopping a mixture of tomato, cucumber, onion and garlic I realised how similar the base ingredients are to an Andalucían gazpacho, both the blended and the chunky versions. I also added chopped green and red peppers. I´m not sure how traditional they are but we still have so many, it seemed silly not to.
The wheat had been cooked according to the instructions on the pack, all very simple and straightforward, and when it had cooled a little I added my chopped vegetables, chopped mint and parsley, salt, olive oil and plenty of lemon juice.
And that was it. I left it to chill a little then bought it back to room temperature before eating. How simple and delicious was that?!
Can you guess what this post is about? There´s a small hint in the title…
Yes, I am a complete chili addict. I love things hot and spicy, but I know that not everyone else does. Big Man has gradually increased his “heat tolerance” over the last few years, but he´s still got a way to go before he catches up with me. A way around this is to grow your own chilies and then use them as you like. They´re hard to buy here, Spain is not typically a nation of spicy food lovers.
Most of the chilies ripen at around the same time. We planted late this year, so ours are all starting to turn red or orange (some are picked green) in early September. When you have this glut of chilies, you have to do something with them to keep them for the year ahead.
Chili Heaven
The simplest methods are (apart from eating them fresh), to freeze them or dry them. Last year I planted long thin green chilies, some stubby orange ones, and the fiery cayennes. You can see them in the photo. If anyone wants seeds, please let me know and I´d be happy to mail them to you…honestly, if you have the weather for growing them they should do well.
This year I also planted some that a neighbour gave me (I don´t have a photo as they are not ripe yet) of some super fiery pinky red chilies that look like little balls or rose hips when they are mature. If anyone knows what they might be, I´d love to know.
Some of my chilies I pickle and I followed the guidelines in Olives and Artichokes post here. I used mustard seeds and peppercorns in this particular jar, but am going to enjoy playing around with spices and pickles over the next few weeks.
And a final way, which may be new to you, is my mum´s refrigerator chili preserve (for want of a better name) which keeps for a month or two and is for dedicated chili lovers who enjoy spooning spicy fresh chilies over anything and everything. Cut your chilies finely, scissors help with this as they help avoid nasty incidents with chili fingers in eyes. Put them into a sterilised jar (recently out of the dishwasher is good). Cover the chilies with oil (I use olive oil but any oil will do) and soya sauce (about 8 oil to 1 soya). Keep in the fridge, shake before serving, and enjoy the buzz!
We are off on holiday tomorrow (yay!) for a week – looking forward to catching up on all your posts and comments when we´re back. ¡Hasta luego!
So in 2016 I turned 50. I was in Italy for my 21st, 30th and 40th. To keep this birthday tradition going I always knew I'd be in Italy for my 50! This blog starts with my 5 week adventure in Puglia but my love affair with Italy continues.....
Chica Andaluza 