A Spanish Feast

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We have enrolled in a WEA cooking course, Authentic Spanish Cuisine. It wasn’t easy to decide which cuisine to pick (Greek, Thai, Italian and Spanish), but we eventually settled for Spanish after loving the food when in Spain last year. The first week involved observing the instructor cook a selection of Spanish meals and last week was our first turn to try our hand at Spanish cooking. Together we made three spanish meals: Prawns wrapped in Serrano ham (we substituted with prosciutto) with aioli; Spicy Pork Kebabs with a Tomato and Caper Salsa; and of course a Paella with Saffron Rice.

Recipes:

Prawns wrapped in Serrano Ham with aioli

  • 8 thin slices of Serrano ham or prosciutto
  • 8 large green prawns shelled and deveined
  • olive oil

For the Aioli

  • 2 garlic cloves, crushed
  • 1 large egg yolk
  • 1t dijon mustard
  • 1T white wine vinegar
  • squeeze of lemon juice
  • 40ml olive oil
  • 80ml vegetable oil
  • salt and pepper
  1. To make the aioli, put the garlic, some sea salt, egg yolk, mustard, vinegar and lemon juice in a food processor and blend briefly
  2. Combine the oils and, while blending, slowly add until the aioli becomes well blended and thick
  3. Adjust seasoning and lemon juice as necessary
  4. Wrap a slice of the ham around each prawn and brush with olive oil
  5. Put in a 160oC oven for 5-10minutes or place under a grill under the ham is crispy
  6. Serve with the aioli
    Note. Any left over aioli is great on veggies such as potatoes, asparagus, broccoli…

Spicy Pork Kebabs

  • 2T olive oil
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 1t cumin
  • 1t ground fennel
  • 1t smoked paprika
  • Juice of one lemon
  • 2t chopped lfat leaf parsley
  • 1T dry sherry
  • 500g pork steaks, diced
  • Skewers
  1. Put all the ingredients into a bowl, cover and marinade for 2-24 hrs
  2. Thread the pork onto the skewers and grill or BBQ until cooked
  3. Serve with the Tomato and Caper Salsa

Tomato and Caper Salsa

  • 2 tomatoes, peeled and seeded
  • 1 small red onion, chopped finely
  • 4T finely chopped flat leaf parsley
  • 1t capers in brine, drained, rinsed and chopped
  • 1t lemon zest
  • 4T olive oil
  • 1t balsamic vinegar
  1. To peel the tomatoes, cut a small cross at the base, then place in boiling water for 1 minute, remove and drop in icy cold water, the skin should then peel off with ease. Remove the seeds then finely chop the tomato
  2. In a bowl, combine the tomato, onion, parsley, capers and lemon zest
  3. Combine the oil and sherry and add to the salsa
  4. Done! Serve with the kebabs

Paella with Saffron Rice

  • Pinch of saffron threads (6-8 strands)
  • 1 cup white wine
  • 2 cups paella rice (or arborio rice)
  • 6T olive oil
  • 2 chicken thigh fillets, diced
  • 2 chorizo sausages, chopped
  • 2 onions, chopped
  • 4 cloves of garlic, crushed
  • 1t smoked paprika
  • 4-5 cups chicken stock
  • 2 chargrilled red capsicums, sliced
  • 3t parsley, chopped for garnish
  • 16 fresh mussels (optional)
  • 16 shelled raw prawns (optional)
  1. Put the saffron threads in a bowl with the wine and cover and leave overnight (helps release the saffron colour, alternatively, heat the wine in the microwave and add the saffron)
  2. Heat the stock in a saucepan and bring to a simmer
  3. If using mussels, put in a pot of boiling water and cover until mussels open
  4. Heat some oil in a large pan and add the chicken and cook until golden. Remove and set aside
  5. Add the chorizo to the pan and cook for 1 minute, then remove.
  6. Add onions (and more oil if necessary) and cook for 2 minutes, add the garlic and paprika and continue to cook until the onions are soft
  7. Add the rice and stir to coat all the rice with oil
  8. Return the chicken and chorizo to the pan
  9. Add all the stock, saffron wine and bring to the boil
  10. Reduce the heat and simmer uncovered without stirring for 20-25minutes until the rice is just tender
  11. To chargrill the capsicum, slice the capsicum lengthways so you have flat ‘sheets’, and place on the grill skin side up. Grill until they are blackened, then place in a plastic bag for a few minutes to sweat. This helps accentuate the smokey flavour. Peel off the skin and slice as desired
  12. Arrange the mussels, prawns and capsicum on top and cover the pan and cook for another 2 minutes
  13. Serve and garnish with parsley

Enjoy your Spanish feast!

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