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Judias Verdes con Chorizo

Filed under: Spanish Recipes — Tags: , , , — John @ 9:24 am February 18, 2011

Recipe: Judias Verdes con Chorizo

Summary: A very typical Spanish country dish. Very cheap to make but very tasty.


Ingredients

  • 500g cooked green beans
  • 50 ml vegetable stock
  • 5 medium potatoes
  • 300g chorizo
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon flour
  • 3 tablespoon fresh tomato sauce

Instructions

  1. Peel the potatoes and slice thinly the fry them slowly in a heatproof pan. When almost tender add the sliced chorizo and fry for a few minutes, then place on a plate and keep warm.
  2. Add to the pan the onion and garlic and fry to colour.
  3. Add the flour and tomato sauce and the vegetable stock. Stir until thickened then put the potatoes and chorizo back into the pan.
  4. Add the beans and simmer for 10 minutes adding a little more liquid if it looks too dry.
  5. Serve immediately.

Cooking time (duration): 30 mins

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Spanish

My rating:3 stars: ★★★☆☆

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Wholesome Winter Spanish Dish

Filed under: Spanish Recipes — Tags: , , , , , — John @ 9:26 am January 18, 2011

Recipe: Estofado

Summary: Estofado is a traditional Spanish beef stew. The recipe was given to me by an elderly lady during the time we spent in Casarabonela.

Ingredients

  • 3 tblsp of olive oil
  • 500g stewing beef
  • 250g carrots – peeled and cut into large chunks
  • 1 medium onion chopped
  • 1 cup of peas
  • 1/2 tblsp of paprika
  • 2 cloves of garlic finely chopped
  • 1 tsp of flour 500g of potatoes peeled and cut into large chunks
  • 1 wine glass of white wine
  • salt & freshly ground pepper
  • saffron or yellow food colouring

Instructions

  1. Heat half of the oil in a large flameproof cooking pot.Brown the beef in the hot oil.
  2. In a small frying pan heat the rest of the oil, add the onion and garlic and fry for around 5 minutes. Add the flour and the paprika and fry for a further 5 minutes, making sure not to burn the mix.
  3. Now add the onion mix to the meat in the cooking pot, add the wine, stock and water. Bring to the boil. Cook slowly for around and hour and a half.
  4. Add the carrot’s, chopped tomatoes and a little saffron to the pot and cook for about 25 minutes. Now add the potatoes, peas and a little more stock if required. Cook for a further 25 – 30 minutes until the potatoes are cooked.
  5. Serve from the pot with fresh crusty bread.

Cooking time (duration): 140 min’s

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Spanish

My rating:4 stars: ★★★★☆

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A Great Spanish Favourite

Filed under: Spanish Recipes — Tags: , , , , — John @ 3:17 pm July 10, 2010

Recipe: Chicken and chorizo

Summary: A great dish made with chorizo a good old Spanish favorite.

Ingredients

  • 3 tbsp olive oil
  • 1½ onion, peeled and diced
  • 2 chicken breasts, cut into bite-sized cubes
  • 120g chorizo, sliced
  • 2 tsp paprika
  • 200ml double cream

To serve

  • 200g freshly cooked rice
  • 100g peas, cooked
  • 1 tbsp vegetable oil

Instructions

  1. Heat the oven to 220C.
  2. Heat the olive oil in a non-stick frying pan and sauté the onion for a few minutes, to soften.
  3. Add the chicken pieces and fry until browned. Stir in the chorizo and paprika and heat for a few minutes. Pour in the double cream and stir.
  4. Transfer to the oven and cook for 10-12 minutes, until the chicken is cooked through.
  5. Meanwhile, mix the cooked rice, cooked peas and vegetable oil in a bowl.
  6. To serve, spoon the cooked rice onto a serving plate and serve the chicken and chorizo dish alongside.

Cooking time (duration): 30 mins

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Spanish

My rating:4 stars: ★★★★☆

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Fantastic Starter

Filed under: General — Tags: , , , , — John @ 10:30 am July 3, 2010

Recipe: Creamy Garlic Mushrooms

Summary: A very tasty starter that is sure to impress your friends.

Ingredients

  • 150 g button mushrooms
  • 2 garlic cloves, finely chopped tbsp of olive oil
  • 125 ml white wine
  • 75 ml double cream
  • fresh parsley
  • parmesan cheese
  • sea salt and freshly ground black pepper

Instructions

  1. Heat the oil in a sauce pan. Gently fry the mushrooms and garlic for 3 – 4 minutes.
  2. Pour in the wine and cook until reduced 50%. (Stay around and enjoy the smell).
  3. Pour in the cream and season with salt and pepper and add parsley.
  4. Transfer to small heat proof tapa type dishes and sprinkle with parmessan cheese.
  5. Brown under the grill and serve with toasted granary bread.

Cooking time (duration): 30 min’s

Number of servings (yield): 4

Meal type: hors d’oerves

Culinary tradition: Italian

My rating:5 stars: ★★★★★

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Traditional Tapas Dish

Filed under: Spanish Recipes — Tags: , , , , , , — John @ 11:11 am June 26, 2010

Recipe: Tortilla de Patatas

Summary: This fantastic Spanish omlette can be seen in almost every tapa bar in Spain. Can be served hot or cold. We often take tortilla as part of a tapas style picnic to enjoy on the beach or in the country side.

Ingredients

  • 600ml extra virgin olive oil
  • 500g white onions, thinly sliced
  • 700g  potatoes, thinly sliced
  • 6 Medium eggs

Instructions

  1. Put 50ml olive oil in a 26cm non-stick frying pan. Over a low heat, gently sweat the onions for 5 minutes until softened.
  2. Add the potato slices to the pan along with the remaining olive oil; it should just cover the contents of the pan. Season very generously, cover and cook gently over a low heat for 30–35 minutes, stirring occasionally.
  3. Lightly whisk the eggs with a pinch of salt. Drain and discard the excess oil from the cooked potato and onion mixture, then add the vegetables to the eggs and stir to combine.
  4. Return the ingredients to the pan and cook on a medium–low heat for 15–20 minutes. Once the top surface of the omelette top appears firm enough, free the sides using a palette knife, place a plate over the top of the omelette and invert the pan to release the omelette onto the plate. Slide the omelette back into the pan and cook on the other side for another 5 minutes until cooked.
  5. Slide the omelette onto a serving plate and leave to cool.

Cooking time (duration): 75

Number of servings (yield): 8

Meal type: hors d’oerves

Culinary tradition: Spanish

My rating:4 stars: ★★★★☆


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My Favourite Spanish Starter

Filed under: Spanish Recipes — Tags: , , , , , , — John @ 11:45 am June 20, 2010

Recipe: Gambas (Prawn) Pil Pil

Summary: Probably one of the most popular starter and tapas dishes on the coasts of Spain!

Ingredients

  • 20 peeled gambas (if you cannot get fresh prawns you can use pre-cooked prawns but adjust the cooking time so as to warm through thoroughly as opposed to cooking them)
  • 5 tblsps of olive
  • 3 cloves of garlic, finely chopped
  • 1 tblsp garlic, crushed
  • 2 chilli peppers or 2 teaspoons chilli powder
  • pinch of cayenne or red pepper
  • 1 tblsp flat leaf parsley, chopped
  • salt and fresh ground pepper

Instructions

  1. Put olive oil, garlic cloves, chili peppers, and cayenne pepper in an earthenware ramekin.Heat the ramekin at medium heat or until the oil begins to sizzle.
  2. Meanwhile peel and wash the prawns. Dry them off with a paper towel and add them to the ramekin. Cook the prawns for about six minutes, 3 minutes on either side, or until they begin to turn pink and curl slightly.
  3. Sprinkle with the parsley and serve at once.
  4. Serve with crusty bread.

Cooking time (duration): 20

Number of servings (yield): 2

Meal type: snack

Culinary tradition: Spanish

My rating:5 stars: ★★★★★


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Tasty Lamb Chops

Filed under: Spanish Recipes — Tags: , , , , — John @ 10:39 am June 19, 2010

Recipe: Baked Lamb Chops With Tomatoes & Peppers

Summary: A lovely dish we enjoy out on the terrace on a late summers evening.

Ingredients

  • 4 large lamb chops
  • chopped parsley, to garnish

For the marinade:

  • 3 tblsp chopped fresh thyme
  • 3 tbsp olive oil
  • 3 tbsp red wine vinegar
  • sea salt and freshly ground black pepper

For the topping:

  • 1 large green pepper, de-seeded and finely chopped
  • 1 red onion, finely chopped
  • 2 large garlic cloves, finely chopped

Instructions

  1. For the marinade place the thyme, oil, vinegar and seasoning in a non-metallic oven dish. Add the chops and turn to coat. Cover and place in the fridge for at least 1 hour.
  2. Place the tomatoes in a bowl and pour over boiling water until covered. Leave for around 30 seconds then peel, de-seed and chop.
  3. Mix together the tomatoes, green pepper, onion and garlic, season well. Spoon the mixture over the chops. Bake for 35 minutes for medium cooked chops or 45 minutes for well done. Cover with foil and rest for a further 5 minutes. Garnish with parsley.

Cooking time (duration): 120 min’s

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Spanish

My rating:4 stars: ★★★★☆

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John’s Sangria

Filed under: Spanish Recipes — Tags: , , , , — John @ 11:09 am June 12, 2010

Recipe: Sangria

Summary: There is no fixed recipe for sangria, it is mixture of this and that to the makers choice. This version is one that I have developed and has become a summer weekly favorite.


Ingredients

  • Bottle Spanish red wine
  • 1/2 cup brandy
  • 1/2 cup peach schnapps
  • 2 pieces of  fruit, apple, pear or peach
  • 2 oranges
  • 1 lemon
  • 1 can lemonade
  • castor sugar
  • ice

Instructions

  1. De core the fruit and chop into cubes
  2. Half the oranges and take one slice aside to garnish. Grate the zest of one and add to the bowl with the juice of both and the lemon
  3. Place the fruit in a large mixing bowl along with 3 desert spoons of castor sugar
  4. Add the bottle of red wine, the brandy and the schnapps
  5. Cover and place in the fridge for a couple of hours
  6. Taste and add more castor sugar to taste if required Return to the fridge for another hour
  7. Just before serving add the lemonade and mix well
  8. Take a large jug and add lots of ice
  9. Ladle in the sangria and dress the jug with the orange slice

Culinary tradition: Spanish

My rating:4 stars: ★★★★☆

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Eggs with ham and tomatoes

Filed under: Spanish Recipes — Tags: , , — John @ 5:51 pm May 31, 2010

Recipe: Huevos a la Flamenca

Summary: A very traditional Spanish recipe. Served as a starter or sometimes as a main course. Always very tasty!

Ingredients

  • 1 small onion chopped
  • 1 clove garlic very finely chopped
  • 100g diced serrano ham 3 large tomatoes peeled and deseeded
  • 1/2 teaspoon paprika
  • 8 eggs
  • 75g cooked peas
  • 1 small tin red pimiento
  • 8 asparagas tips
  • 100g chorizo
  • 2 artichoke hearts parsley

Instructions

  1. Heat some oil in a pan and fry the onion, garlic and ham until the onion is soft.
  2. Add the chopped tomatoes and paprika and cook on a medium heat for about 15 minutes until the tomatoes have broken down into a sauce.
  3. Oil four individual dishes and divide the sauce between them making two indentations. Carefully break an egg into each of these wells and then divide the peas, the sliced pimientos and the artichoke hearts amongst the dishes. Season as required and sprinkle with chopped parsley.
  4. Bake in a medium oven until the egg whites are set, approx 10 minutes.
  5. Serve straight away with fresh crusty bread.

Cooking time (duration): 40 mins

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Spanish

My rating:3 stars: ★★★☆☆

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Fish Is On The Menu

Filed under: Spanish Recipes — Tags: , , , — John @ 5:49 pm

Recipe: Bacalao en salsa verde

Summary: A very tasty fish casserole.

Ingredients

  • 3 kg cod
  • 5 tbsp olive oil
  • 1 medium onion
  • 1 leek
  • 3 cloves of garlic finely chopped
  • fresh parsley
  • 5 potatoes thinly sliced
  • 100ml water
  • salt flour
  • 150ml white wine

Instructions

  1. Chop the onion and leek.
  2. Heat the olive oil in a strong earthenware casserole dish – add the onion and leek and fry on a low heat until they are a golden brown colour (about 10 mins).
  3. Add the garlic, parsley, sliced potatoes and a couple of pinches of salt – cover with the water and simmer until the potatoes are nearly cooked (this takes about 20 mins depending on thickness of potato slices)
  4. After covering the fish pieces in flour add them to the casserole dish
  5. Pour the white wine over the fish and cook for about 10 mins over a low heat until the fish is cooked

Cooking time (duration): 60 mins

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Spanish

My rating:4 stars: ★★★★☆

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