Vegetables – Page 8 – Chica Andaluza

Veggie Garden Eggs

December 16, 2012December 16, 2012 Chica Andaluza61 Comments

Well, we´ve been home a week and, as expected, it´s been a week of running around seeing folk, catching up with all that awaits you after a 2 month absence and lots of eating and drinking!

When I first used to visit Big Man before I lived in Spain, he was puzzled as to why I used to complain at the lack of vegetables in our diet. Spain has beautiful vegetables pretty much all year round. The problem is, when you live in the mountains and are eating in restaurants, the focus is on heavy mountain dishes – predominantly meat. Of course, this week, he´s come to understand what I was talking about and started groaning that he couldn´t face another meat heavy meal.

No problem, the little bit of veggie gardening we managed to do this year was tucked happily in our freezer and our lovely hens were happy to oblige with delicious free range eggs. The result? A delicious, home cooked, not too heavy, but satisfying meal made entirely from home grown ingredients.

It´s similar to a Spanish dish called Huevos a la Flamenca, which I´ll show you another time, but today it was less about the jamon and the chorizo, and all about the vegetables. Leave out the eggs and you have a vegan meal, add them in and it´s vegetarian.

Ingredients for 2 people as a main course

1 sweet onion, halved and thinly sliced
4 cloves of garlic, peeled and thinly sliced
1 cup of crushed tomatoes
3 mixed peppers, cut into thick slices
About a cup of a favourite green vegetables (I used our runner beans, thinly sliced)
2 tablespoons of tomato purée
A sprig each of oregano and rosemary
A glass of wine (or water) Salt & Pepper
Olive oil

Start by gently frying the onions and garlic in a little oil until they start to soften then add in the peppers. Cover with a lid and when the peppers start to soften add the rest of the ingredients. Cover with a lid and allow to simmer gently for about 20-30 minutes until the peppers have broken down and are very soft. Taste and adjust the seasoning and if too liquid, cook for a minute or two to reduce the sauce and remove the herbs.

Transfer into individual (heat proof) serving dishes if you like, then crack two eggs into each portion. You can either pop the dishes into the oven on a medium heat for about 10 minutes until the eggs are set, or continue to cook on the stove top (this is what I did). If you like a soft yolk, using a chop stick or the “wrong” end of a spoon, gently stir the white into the vegetables as it cooks, avoiding the yolk. The white will “scramble” into the vegetables and the yolk will stay soft.

Eat with plenty of crusty bread and listen to your body thanking you for giving it a welcome hit of Vitamin C. A glass of wine also helps, but then it´s made of grapes and grapes are fruit…right?!

Venison Chops with Creamed Spinach and Mushrooms

December 3, 2012December 3, 2012 Chica Andaluza52 Comments

I have spoken a few times about our lovely local butcher, London Road Butcher of Bexhill (just in case any locals are interested – but he does need a website!). Funnily enough, he was bought up in the same road as House Number One. Small world.

We recently saw a programme about cooking with traditional ingredients that are falling out of fashion, and venison was mentioned. I hadn’t eaten if for years and Big Man didn´t know if he had ever tasted it. In a timely fashion, the butcher had venison chops (which looked more like smaller versions of T-Bone steaks) for sale, so how could I say no?

The chops were cooked very simply – salted, rubbed with a little olive oil and cooked on a very hot griddle pan. To go with them I made creamed spinach and mushrooms which I have since made again and served simply with rice. A great vegetarian dish (but obviously not when you have a slab of Bambi´s mother on the plate next to it). Quantities are flexible, the process is simple.

Ingredients (to serve 2 people)

About 10 chestnut mushrooms, cut into medium slices
4 or 5 cloves of garlic, peeled and thinly sliced
About 4-6 cups of washed spinach leaves
A splash of white wine
2 heaped tablespoons of full fat crème fraîche (don´t use the low fat version for this, it will split and be very runny)
Olive oil
Sea salt
Black pepper

Gently fry the mushrooms and garlic in a little oil with the lid on the pan until the mushrooms start to release some of their juices. Add a splash of white wine and the spinach and cover again. When the spinach has wilted, removed the lid, season and turn the heat up so that most of the liquid evaporates. Turn the heat down low, stir in the crème fraîche, add a final grind of pepper and serve.

Slow Cooked Lamb Shanks with Root Vegetables

October 23, 2012October 23, 2012 Chica Andaluza54 Comments

The weather in the UK is very much autumnal. Rain, wind and then suddenly a day of beautiful chilly sunshine takes you by surprise and makes you smile. We´re here to enjoy the experience, and that most certainly includes eating and drinking the best of what the region has to offer.

Before we had spent considerable time in England Big Man was a bit perplexed as to why a leg of English (or Welsh) lamb could feed a family, when in Spain a leg of lamb would feed two people. Now he understands that our English lambs don´t have to scramble up rugged mountains in search of food in a dry dusty landscape. Big doesn´t mean tough when you have grazed on flat salt marshes. And yes, English Lamb is delicious he agrees.

What does come in perfect one sized portions though, is the lamb shank. That lower portion of the leg with plenty of sweet tasting meat which responds particularly well to slow cooking. Perfect for chilly autumn nights after a long day of work.

Ingredients for two people

Two lamb shanks
Four carrots, peeled and cut into quarters
Two parsnips, peeled and cut lengthways into thick slices
About a dozen small onions or a large onion cut into large chunks
Four large cloves of garlic, peeled
A sprig of rosemary
A large glass of red wine
About 500ml of chicken or lamb stock
A heaped tablespoon of tomato purée
Flour
Olive oil
Seasoning

Coat the lamb in flour and fry in a little olive oil until lightly browned. Put into a casserole dish with all the other ingredients and cook in the oven on low for about 4-6 hours while you put up a bathroom wall, realise you´ve put it in the wrong place, take it down and put it back up again. Ok, the DIY bit is optional. Serve with mashed or boiled potatoes, or (as I did) with slices of grilled polenta and a glass of that lovely wine you opened to put into the dish. Any leftover juices and vegetables can be turned into soup the next day by adding a little more stock or water and a handful of angel hair pasta.

Okra and Green Pigeon Pea Curry

October 22, 2012October 22, 2012 Chica Andaluza56 Comments

Okra is not a vegetable I have ever seen in Spain and I´m determined to track down some seeds so that I can try to grow it next summer. Greg over at Rufus´ Food & Spirits Guide has great success with his crop, and some amazing okra recipes.

Our little temporary home town of Bexhill on Sea boasts a Caribbean food store and I often pop in for a chat with the friendly owner and a look around for new products. Recently he had fresh okra in store, so I snapped up a bag. In addition I spotted a tin of Green Pigeon Peas, something very new to me, so they went into the basket as well. Two final purchases of a small jar of Thai yellow curry paste (yes, I know I should have made it, but it was all natural ingredients with no additives, so I didn´t feel too guilty) and a can of coconut milk.

I planned on making a vegetable curry from a mix of fresh and store cupboard ingredients, and I have to say I was thrilled with the results. A great “cheat´s” curry for when you don´t have time to make your own paste or spice mix.

Ingredients (to serve four people with rice or noodles)

About two heaped tablespoons of your favourite curry paste
About 200g of okra, washed and sliced
One can of green pigeon peas
One medium onion, halved and cut into medium slices
One courgette, cut into medium slices
About 10 medium mushrooms cut into slices (not too thin)
2 medium potatoes, peeled and cubed and cooked for about 5 minutes in boiling water then drained
A can of coconut milk
Fresh natural yogurt and fresh coriander to serve
Oil for frying

Start by gently frying the onions in a little oil until they start to soften then add the okra and courgette. Cover the pan and cook for a few minutes then add the mushrooms, potatoes and pigeon peas. Cook for a further 2-3 minutes then add the paste and fry off for a minute or two. Finally add the coconut milk and simmer until the potatoes are completely tender. If the mixture looks like it is getting too dry, add a splash of water. Just before serving stir in a couple of tablespoons of natural yogurt and some chopped coriander. Delicious with rice or noodles and the perfect dish to warm you up from the inside out.

Autumn Tomato and Vegetable Soup

October 12, 2012October 12, 2012 Chica Andaluza66 Comments

Lunch in our home right now doesn´t always happen at lunch time. Sometimes it doesn´t happen at all, but we do eventually eat and everything tastes even better as hunger – so they say – is the best seasoning.

Soups are perfect as they just need to be heated up and can be eaten quickly if we´re in a rush, or enjoyed with a hearty sandwich or some cold meats and cheeses if we have the luxury of a little time. This was a quick one to prepare, and was warming and tasty due to the addition of fresh ginger and smoked pimentón.

Of course, I´d recommend a soup bowl and not a coffee cup without a handle, but the choice is yours!

Ingredients (serves two to four, depending on how hungry you are)

500ml of sieved tomatoes (passata)
500ml of water or vegetable stock
1 large carrot peeled and chopped into small chunks
1 large courgette peeled and chopped into small chunks
1 large onion peeled and chopped into small chunks
2 cloves of garlic, crushed
1 medium parsnip peeled and chopped into small chunks
About 10 green beans cut into small pieces
A level teaspoon of smoked paprika
One heaped teaspoon of fresh grated ginger
A teaspoon of marmite (optional)
Salt & Pepper
A tablespoon of fresh olive oil

Put all the ingredients except the oil into a saucepan and simmer until all the vegetables are tender. Taste for seasoning and either serve as is with chunks of vegetables or add the olive oil and blend until smooth and creamy.

PS. The pretty napkins were made from an old sheet my best friend gave me that she found in a charity shop. She knows how I like to recycle and refashion and was sick of me commenting that I was missing sewing/knitting/crochet etc. She gave it to me and said “there you go, it´s big enough for you to make a tablecloth and six napkins by hand”. So I did!

Oven Roasted Vegetables with Cod Fillet

October 9, 2012October 9, 2012 Chica Andaluza62 Comments

In Spain when we want to enjoy cod, we buy it dried and salted, Bacalao. And very good it is too once it has been desalted and cooked with love. Nowadays fresh cod is starting to make its way into the Spanish markets too, but in the UK, fresh is what is available – at a price.

In our temporary adopted home of Bexhill on Sea, we have an amazing fish and chip shop very close to home, and we do indulge ourselves from time to time. However, fried food like this is a rare treat and we bought some delicious fresh cod fillets to enjoy at home, cooked in a healthier way.

Ingredients (per person)

One fresh fillet of cod
One medium potato, peeled and cut into large cubes
A quarter of a red pepper, cut into large chunks or strips
A large carrot, peeled and cut into chunks or thick strips
Half an onion, cut into about 6 pieces
2 cloves of garlic
Approx 6 cherry tomatoes or one or two small tomatoes cut into halves or quarters
About 6 spears of asparagus cut into 4 pieces
About 6 green beans cut into 4 pieces
Olive oil
Salt & pepper
Lemon

Do feel free to mix up the vegetables, depending on what you have available. Make sure to cut the root vegetables into chunks approximately the same size as these will start to cook first.

In a large oven tray lined with foil, put the potatoes and carrots, pour over a little oil and salt and mix in, ensuring all the vegetables have a light coating of oil. Bake on medium/high for about 25 minutes then add the rest of the vegetables, add a little more oil and season with salt and pepper. When the vegetables start to turn brown at the edges and the potatoes and carrots are soft enough to insert the point of a knife, reduce the heat to medium.

Place the cod fillets on top of the vegetables (this would also work well with any other firm fish such as salmon) season and cover with foil. Cook for about 15 minutes more. Check that the fish is cooked through by inserting a fork gently into the fish and looking to see that the fish is no longer transparent in the centre.

Serve the cod on top of the vegetables with a drizzle of oil and a squeeze of lemon juice.

And now for a gratuitous shot of the work in progress. The kitchen´s still not looking like a kitchen, but it´s taking shape…at least it no longer has a bathroom in it!

Roasted Vegetable & Tuna Salad – For when you´ve been having waaaaay too much fun

October 1, 2012October 1, 2012 Chica Andaluza59 Comments

Our time back Up the Mountain seems to be flying past so quickly, but we are managing to catch up with family and friends, but less so on rest and sleep. Oh well, it´s all about the Fiesta this week in our village and we´re making the most of things.

Tonight though we are at home. After almost a week of eating out our bodies need a rest before a little farewell party tomorrow night in a local bar. Fiesta food is heavy on the meat and protein as it´s all cooked over coals as you wait. Delicious grilled fillets of pork sprinkled with a type of salsa verde, pinchitos (little pork kebabs), jamon and cheese, braised goat and some grilled prawns. Of course, on Sunday we had the village paella.

It was time to balance things out and stock up on veggies and our little abandoned vegetable patch came up with the goods. Today I picked about 10 kgs of peppers, both green and red and a few aubergines. Most of the peppers were sliced and frozen or braised with olive oil and then frozen for the coming months. A few though were roasted and turned into a delicious, filling salad dish for a meat free supper.

While the peppers were roasting I picked my Chinese Lantern plants which have gone wild in our absence. Tomorrow I´ll pick the lanterns off the plants and use them to decorate the house later in the year. Very autumnal.

The cases are being packed (yes, I managed to get a whole jamon into one) with things to remind us of home for the next month or so. The dogs have been bathed (Luna) and clipped (Alfi) while they stay with my parents. And we have had time to recharge our batteries. Well, sort of. We are counting our blessings that that we avoided any damage from the terrible rains here in Spain and spare a thought for the less lucky ones. Life is hectic, life is full, life is good.

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

4 large peppers (green and red)
2 large aubergines
2 small tins of tuna
1 medium onion finely sliced
A large handful of fresh mint, finely chopped
About 150g of chopped olives
Olive Oil and Lemon juice
The grated rind of a lemon
Salt and Pepper

Roast the peppers and aubergines until charred, leave to cool slightly and then peel. Slice the peppers and scoop the flesh from the aubergines and cut into chunks.

Mix the vegetables with the tuna, olives, onions, mint and grated lemon and dress with olive oil and lemon juice. Taste, season, enjoy.

Prawn and Mushroom Quiche

September 24, 2012September 24, 2012 Chica Andaluza42 Comments

Now, I know quiche isn´t remotely Spanish, but just think of it as a tortilla in a pastry case! I have introduced Big Man to quiche over the last few years and it has become a big favourite.

It´s also an easy dish for me to prepare right now with just a few pots and pans at my disposal and (yes, I confess) I used ready made pastry this time.

Remember Clara´s Pastry for my mince pies? Well, here it is again, it´s a very versatile and tasty pastry. And when I´m not being so lazy or covered in dust, I´ll make my own again!

Ingredients for the pastry

200g plain flour
Pinch of Salt
50g each of cold butter and lard
One egg, beaten
Milk

Rub the fat into the flour and salt until it resembles fine breadcrumbs or pulse in a food processor. Using a broad knife, work the egg into the flour. Start to gently bring the pastry together with your hands. You will probably need to add a very little milk but add drops rather than slugs. Do not knead or overwork the pastry.

Now wrap in plastic and leave to rest in the fridge until you are ready to use it, but bring it up to room temperature first.

Roll it out on a well floured surface and place into your tin, prick the base with a fork and then fill with baking beans or pulses placed on top of greaseproof paper. Trim off any excess and bake at 180ºC for 15 minutes, or until it just starts to brown.

For the filling

5 eggs and 100 ml of single cream beaten together
A cup of peeled cooked prawns
A cup of thinly sliced mushrooms (lightly sautéed first)
Seasoning

Mix all the ingredients together, if your tin is particularly large, add a drop more cream or milk. Pour into the pastry base and bake for about 25 minutes at 180ºC or until the centre is set.

Remove from oven and eat hot or cold.

Sometimes Life Isn´t Too Short to Stuff a Mushroom

September 17, 2012September 17, 2012 Chica Andaluza63 Comments

Now that I have some semblance of normality cooking back into my cooking life, it´s fun to start enjoying foods that are not so readily available to us in Spain. Stilton cheese (that beautiful, pungent English blue cheese) for one. And bizarrely flat mushrooms – we don´t get much mushroom choice available locally Up the Mountain unless we go foraging.

To go with an amazing T-Bone steak for Big Man (what else) and a fillet steak for me, I made some delicious mushrooms stuffed with spring onion, stilton and dolcelatte. Another simple dish, but oh so good with the beautiful local beef available here in East Sussex.

Ingredients (to stuff 2-4 flat mushrooms, depending on the size of your mushrooms)

About half a cup of coarse, fresh breadcrumbs (I made mine from day old ciabatta)
The finely chopped stems of the mushrooms
About 75g of cheese (I used a mixture of stilton and dolcelatte)
2 medium spring onions finely sliced
1 fat clove of garlic, crushed
Salt and pepper
Olive oil

Start by drizzling a little olive oil into each mushroom. Mix all the other ingredients together, season to taste and divide it between the mushrooms. Press the filling down a little and then drizzle a little more oil over the top.

Bake in a hot oven for about 15 minutes until the mushrooms are soft and the stuffing starts to crisp. Delicious as a side dish or a starter.

And for anyone feeling brave..take a look at the old kitchen/bathroom in house number two. Eek!

Vegetable Fajitas with Soft Goat´s Cheese

September 13, 2012September 12, 2012 Chica Andaluza66 Comments

Easy, nourishing dishes that are quick to prepare are still very much the order of the day here. To make a change from sandwiches, I decided to make fajitas this week. I did have to buy my tortillas, but for a fabulous recipe for home made ones (I can vouch for it, I made them in Spain) take a look at Tandy´s recipe.

Quantities are flexible, and use your favourite veggies or whatever you have to hand. We ate 2 tortillas each for lunch.

Ingredients

Finely chopped savoy cabbage
Finely shredded carrots, red peppers, onion
Finely Sliced Mushrooms
A handful of fresh beansprouts
Olive oil for stir frying
1 teaspoon of tamarind sauce per person (pinched from my mum´s store cupboard – thanks Mamma!)
Pinch of dried chili flakes (optional)
¼ teaspoon of ground cumin per person
Salt & Pepper
1 small log of soft goat´s cheese
Creamy Natural Yogurt
Tortillas for wrapping

Simply stir fry all the vegetables until they start to soften. Add the cumin, chili (if using) and tamarind and cover the pan. Continue to cook until the vegetables are cooked to your liking. Remove the lid if you prefer no juice.