Flamenco Eggs

Perfect tomato, bean, pepper, chorizo and egg sharing dish

Servings

4

Ready In:

1 hour 15min

Good For:

Mains

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About this Recipe

By Rick Stein, BBC

 

Another delicious recipe from Rick Stein. These Flamenco Eggs are the perfect summer comfort sharing food – an all in one dish bursting with flavour and quick to prepare. Wash it down with a Spanish red for a great dinner party meal.

Apart from the main dish the brilliant rustic ‘garlic’ bread is just great for a healthy alternative to our normal buttery garlic bread. Add the fresh parsley to avoid terrible garlic breathe!

Steps

Ingredients

  • 4 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 80g serrano ham, chopped
  • 1 heaped tsp paprika
  • large tomatoes, skinned and chopped or 2x 400g tins of peeled plum tomatoes
  • 1 tsp tomato puree
  • 75g green peas
  • 100g green beans
  • free range eggs
  • 12 slices chorizo
  • 1 red pepper, roasted and skinned and cut into 8 strips
For the griddled bread

  • 4-8 slices French bread
  • 1 clove garlic, halved
  • 2 tbsp extra virgin olive oil
  • small handful flat leaf parsley

Step by Step Instructions

Step 1

Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob).

Step 2

Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft.

Step 3

Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy.

Step 4

Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking).

Step 5

Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper.

Step 6

Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes.

Step 7

Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan.

Step 5

Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper.

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Rack of Lamb with Escalivada and Pickled Onions

Rack of Lamb with Escalivada and Pickled Onions

An exceptionally beautifully flavoured Spanish twist on rack of Lamb

Servings

4

Ready In:

2 hours (+ overnight)

Good For:

Mains

Inroduction

About this Recipe

By Jose Pizarro, Saturday Kitchen, BBC 

I was looking for a roast lamb meal for this Spring weekend and found this delicious one from Jose Pizarro on the Saturday kitchen website.

Escalivada is a smoky, grilled vegetable dish from Valencia which has been paired with the barbecued (or grilled) lamb and some beautifully pickled onions to make a light summer roast.

The meal requires a bit of thought as the longer you marinade the lamb, the better, ours had 24 hours, but you can do it for as little as twelve hours. Everything else can be made on the day. The escalivada takes about an hour and then is set aside whilst the lamb is cooked.

The recipe is absolutely lip-smackingly good, another keeper from Spain. If only the recipes were quicker, we would make them more often.

Ingredients

  • 2 x 4 bone rack french trimmed Rack of Lamb

Marinade

  • 100g pitted black olives
  • 50g anchovy fillets (including the oil)
  • 1 tsp drained capers patted dry
  • 1/2  fresh red chilli
  • 1 large sprig fresh rosemary leaves only
  • 3 tbsp extra virgin olive oil
  • for seasoning ground black pepper

pickled onions

  • 75ml cider vinegar
  • 75ml raspberry vinegar
  • 50g caster sugar

 

  • 6 black peppercorns
  • 4 red onions, thinly sliced
  • for seasoning extra virgin olive oil
  • for seasoning sea salt
  • for seasoning ground pepper

Escalivada

  • aubergine
  • 1 bulb garlic, cloves separated
  • handful fresh thyme
  • for drizzling extra virgin olive oil
  • peppers
  • squeeze lemon
  • handful flat leaf parsley, roughly chopped

Step by Step Instructions

Step 1

To make the marinade, put all the ingredients into a food processor and pulse to make a paste. Put the lamb in a baking tray and cover with the paste. Cover and refrigerate for 12–24 hours.

Step 2

To make the pickled onions, simmer the vinegars, sugar and peppercorns in a small saucepan over a medium heat until the sugar has dissolved. Put the onions into a clean bowl and pour over the hot vinegar. Set aside.

Step 3

Preheat the oven to 160C/140C Fan/Gas 3.

Step 4

To make the escalivada, put the aubergines, garlic and thyme into a roasting tin, drizzle with a good glug of olive oil and toss together. Roast for 1 hour.

Step 5

Preheat the grill to high, add the peppers and grill until blackened all over. Transfer to a plastic food bag, seal and leave to steam for 10 minutes to loosen the skins.

Step 6

Carefully remove the skins and cores from the peppers and discard. Cut the peppers into strips and add to the aubergines. Roast for a further 15–20 minutes, or until the aubergines are really tender.

Step 7

Remove the roasting tray from the oven and allow to cool. Cut the aubergines into strips and add to a bowl. Squeeze the garlic from their skins and add to the bowl. Add the peppers, onions, lemon juice, parsley and a good glug of olive oil. Toss everything together, season and set aside.

Step 8

Increase the oven temperature to 220C/200C Fan/Gas 7. Cook the lamb racks on the hottest part of the grill for 3 minutes on each side. Transfer to the oven 15–20 minutes. Allow the lamb to rest for 10 minutes.

Step 9

To serve, slice the racks into chops and divide between four plates. Add a spoonful of escalivada. Drain the pickled onions and serve alongside.

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Merluza A La Gallega

Merluza A La Gallega

A one pot fish dish from Galicia

Servings

4

Ready In:

40min

Good For:

Mains

Inroduction

About this Recipe

By Rick Stein, BBC Good Food 

Merluza A La Gallega is a one-pot fish dish from Galicia, flavoured with paprika and chorizo. If there is one thing that is guaranteed to make me feel squeamish it is the phrase ‘fish soup’ or even worse ‘boullabaisse’. I feel sick even typing that last word. However I am now converted or at least I have found a dish that is as close to fish soup as you will get me to try and to my surprise I loved it. Thank you Rick Stein for the recipe.

To be honest it is not that much of a surprise I was always going to like a meal that has chorizo in it. The onion, chorizo, peppers and potatoes cook first in the dish and then the fish is essentially steamed on top of it at the end. You can serve it like mine with less sauce or more like Rick does making it a little too close to fish soup for my liking.

One thing I almost forgot to mention, padron peppers! They are fabulous, 1 in 10 is really spicy and the rest have a mild flavour, they are pepper equivalent of Russian roulette – enjoy!

P.S. I hope my rant about fish soup hasn’t put you off, it really is quite delicious. The recipe has landed firmly near the top of my fish list.

Ingredients

  • 50ml olive oil
  • 2 onion, finely sliced
  • 6 cloves garlic, sliced
  • 2 tsp paprika
  • 70g chorizo
  • 100g padron peppers, sliced
  • 900g floury potatoes, peeled and sliced lengthways
  • 85ml white wine
  • 300ml water
  • 4 x 225g steak Hake

Step by Step Instructions

Step 1

Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole.

Step 2

Add the onions and garlic and cook gently until soft.

Step 3

Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.

Step 4

Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.

Step 5

Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8-10 minutes, until the hake is cooked through.

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Crema Catalana

Crema Catalana

An orange flavoured Catalan take on the classic crème brulee

Servings

10
 

Ready In:

30min + 8 hours chilling

Good For:

Desserts
 

Inroduction

About this Recipe

By Ingrid Hoffman, Food Network

Crema Catalana is the Spanish twist on Crème Brulee. This intrigued me as Crème Brulee has a special place in my heart and getting to play with a blow torch is quite good fun.

Crema Catalana is in fact lighter than Crème Brulee which is made with milk instead of cream making this almost a diet dessert! The other difference is that Crema Catalana has cinnamon and orange zest infused into the custard mixture. The house smelt delicious whilst making this.

A word of caution about this recipe I did burn myself making this, but that was from the hot custard splashing on me not playing with fire. If you don’t have a blow torch, you can pop the dishes under the grill instead.

There are quite a few recipes out there and some interesting YouTube videos too. I recommend this Food Network recipe.

Ingredients

  • 1.2l whole milk
  • 4 strips orange zest
  • 2 sticks cinnamon
  • a pinch salt
  • 8 large egg yolks
  • 200g granulated sugar, plus extra for caramelising
  • 65g cornflour
  • 2tsp vanilla paste

Step by Step Instructions

Step 1

In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 mins to infuse flavours.

Step 2

In a large bowl, whisk the egg yolks with the 200g sugar until pale and fluffy. Add the cornflour and whisk until thoroughly combined.

Step 3

Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes.

Step 4

Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (140ml) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the cling film and refrigerate them until the custard is cold, at least 8 or up to 24 hrs.

Step 5

To serve the crema catalana, sprinkle each ramekin evenly with two teaspoons of sugar. Use a kitchen torch to melt and caramelise the sugar until browned and crusty. Serve immediately.

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Seared steak with salbitxada sauce

Seared Steak With Salbitxada Sauce

Quick Catalonian seared steak – delicious.

Servings

4

Ready In:

20min

Good For:

Mains

Inroduction

About this Recipe

By Waitrose 

I found this Catalonian recipe in the Waitrose magazine and I’m glad I kept it. The paprika rub on the steak and the salbitxada sauce give a lovely background heat whilst the vegetables and almonds refresh the palette. We devoured this one and we both agreed it was a keeper!

The salbitxada sauce with its tomatoes, almonds, chilli flakes, sherry vinegar and parsley is super quick to make – all roughly chopped and stirred together. Grill the steak for 5 minutes and leave to rest for another 5 minutes. Total time for the dish is around 20 minutes.

Buen provecho!

Ingredients

  • 4 sirloin steaks, or bavette
  • 1.5 tbsp olive oil
  • 1 tbsp sweet smoked paprika
  • 450g asparagus
  • 280g small jar of roasted peppers, drained
  • 100g cherry tomatoes, roughly chopped
  • 2 tbsp whole skin-on almonds, toasted and roughly chopped
  • 1 clove garlic, crushed
  • 1 tsp chilli flakes
  • 2 tsp sherry vinegar
  • 1 tbsp olive oil
  • 1 5g flat leaf parsley, roughly chopped

Step by Step Instructions

Step 1

Rub the steaks with 1 tbsp olive oil and the paprika; season. Toss the asparagus and peppers with the remaining 1⁄2 tbsp oil; season.

Step 2

Heat a griddle pan over a high heat. Cook the steaks until cooked to your liking (about 2-3 minutes on each side for medium-rare, or a few minutes more for thicker steaks); rest under foil for 5 minutes. Griddle the asparagus for 1-2 minutes on each side, until tender and charred; set aside. Griddle the peppers until just warmed through.

Step 3

Meanwhile, mix all the ingredients for the salbitxada sauce in a small bowl and season. Slice the steaks and serve with the peppers and asparagus, plus the sauce to pass around.

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Gazpacho

Gazpacho

A beautiful, refreshing, chilled soup – perfect for the summer.

Servings

6

Ready In:

10min

Good For:

Starter

Inroduction

About this Recipe

By Wholesomelicious

This chilled soup was a hit in our house with a certain salsa-loving young man. He enjoyed his Gazpacho so much he even thanked me for making such a nice meal! Unfortunately it wasn’t so popular with our tomato hating daughter, but nevermind.

Gazpacho is super easy to make – no cooking involved. Ten minutes of chopping or less if you have a blender and then bung it in the fridge to chill. It’s best left overnight if you can remember to make it that far in advance.

Enjoy – it is so refreshing. Thank you to wholesomelicious for the recipe.

Ingredients

  • 2lbs vine tomatoes
  • 2 cloves garlic
  • 6 inch cucumber, peeled and chopped
  • green pepper, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup red wine vinegar
  • 1 tbsp balsamic vinegar
  • 3/4 cup olive oil
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper (optional_
  • to taste salt
  • 3-4 chunks french bread, cut into chunks

Step by Step Instructions

Step 1

Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the to the blender.

Step 2

Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth.

Step 3

Add cumin, salt, and cayenne pepper (if using).

Step 4

Finally, mix in small bread pieces.

Step 5

Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like the in the picture above. (We left ours slightly lumpy.)

Step 6

Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time.

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Chorizo

Chorizo

Simple but essential for any tapas meal

Servings

4

Ready In:

30min

Good For:

Starters, Mains

Inroduction

About this Recipe

Not really a recipe, but no tapas meal is complete without the chorizo.

Ingredients

  • 2 Chorizo sausages

Step by Step Instructions

Step 1

Heat the oven to 200C.

Step 2

Slice the Chorizo sausage into piece about 0.5cm thick.

Step 3

Place in a roasting tin and cook for 30 minutes (or until it starts to crispen up.)

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Patatas Bravas

Patatas Bravas

Roasted potatoes coated in a tomato sauce tapas

Servings

4

Ready In:

30min

Good For:

Starters, Mains

Inroduction

About this Recipe

For the Spanish Grand Prix we like to have a selection of Tapas. Patatas Bravas is a core part of the tapas platter. There are a plethora of recipes out there and although mine is not necessarily authentic – it is quick and easy. I like this recipe because you can pop it in the oven and forget about it whilst getting on with preparing the more complex tapas. Also with only three ingredients as long as you don’t mention ‘PAPRIKA’ there isn’t much for the little monsters to complain about!

Cooked Chorizo is the perfect compliment to this dish and I’ve added the ‘recipe’ to the bottom of this post. Enjoy!

Ingredients

  • 3 large potatoes
  • 2 tsp paprika
  • 50ml passata

Step by Step Instructions

Step 1

Put the oven on to 200C.

Step 2

Peel and chop the potatoes into small cubes.

Step 3

Put them into a bowl with 1 tbsp. of olive oil and mix in.

Step 4

Then tip into an oven proof dish and roast for about 20-25 minutes or until they crispen up.

Step 5

Once crispy stir in the passata and paprika and return to the oven for another 5 minutes. Serve warm.

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Pil Pil Prawns

Pil Pil Prawns

Prawns with garlic and chilli tapas.

Servings

4

Ready In:

10min

Good For:

Starter, Mains

Inroduction

About this Recipe

Pil Pil Prawns are another core part of the meal for us. The eldest is refusing to eat prawns at the moment, but given that our youngest can’t get enough of them it works out quite well. We serve it with warm slices of ciabatta for dipping. Delicious!

If you want to make the recipe spicier leave the chilli seeds in….not advisable with toddlers.

Ingredients

  • 300g prawns
  • 2 cloves garlic
  • 1 red chilli
  • to garnish fresh parsley

Step by Step Instructions

Step 1

Finely chop the garlic and chilli.

Step 2

Heat in the frying pan with some oil.

Step 3

After about a minute add the prawns and fry on a high heat until the prawns have turned pink.

Step 4

Garnish with parsley.

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Zucchini Bites

Zucchini Bites

Little bites of crispy courgette loveliness. 

Servings

4

Ready In:

30min

Good For:

Starter, Mains

Inroduction

About this Recipe

By Natasha’s Kitchen 

 I don’t believe Zucchini Bites is an authentic tapas recipe but it is yummy and is a more child friendly way of getting the little ones to eat courgette/zucchini. I don’t think anyone around the table is ready for courgette flowers, maybe in a few years!

Again this recipe is useful as you can prepare the bites and pop them in the oven, then relax with a glass of cava whilst you tip the olives into a bowl and lay out your meat platter.

I found this recipe on Natasha’s Kitchen which I have adapted slightly.

Ingredients

  • 2 large zucchini, sliced into thick rounds
  • 2 eggs, beaten
  • 170g plain flour
  • 500g breadcrumbs
  • 110g mayonnaise
  • 1 clove garlic
  • 1/2 tbsp lemon juice

Step by Step Instructions

Step 1

Create an assembly line with a bowl of flour, a bowl of beaten eggs and a bowl of breadcrumbs.

Step 2

Coat each of the slices of zucchini in flour, then egg, then breadcrumbs and set aside.

Step 3

Once they are all coated fry in a frying pan until crispy on each side then transfer to an oven tray and cook on a low heat about 110C for 20 minutes.

Step 4

Mix the mayonnaise, the crushed garlic and the lemon juice together and transfer into a dipping bowl.

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Ham and Peach Nibbles

Ham and Peach Nibbles

These are peach and ham bite sized nibbles are so refreshing – a great addition to our tapas meal.

Servings

6

Ready In:

15min

Good For:

Starter

Inroduction

About this Recipe

By Lizzie Harris, BBC Good Food

What isn’t there to like about peach and serrano ham?

The difficult thing about this recipe is getting peaches that are perfectly ripe, but it does make all the difference. I cut the peaches into eight to make them small enough for the little ones and easy to eat because there is nothing like the canapé fumble when it’s too big for one bite!

The recipe is from BBC Good Food.

Ingredients

  • 6 ripe peaches
  • handful fresh basil
  • a packet serrano ham

Step by Step Instructions

Step 1

Slice the peaches into eight

Step 2

Wrap a basil leaf and a slice of Serrano ham around each peach slice and put a small cocktail stick through each.

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