Ajo Blanco When summer temperatures start pushing 40ºC there is nothing better than a chilled creamy ajo blanco soup. Unfortunately, this delicious soup doesn’t often find its way on to Menu del días, so you’re just gonna have to make it yourself – it’s well worth the effort. makes 1 litre 200g yesterday’s bread;…
While every one else I know was waiting for a bird bird to grace the Christmas table, I was preparing a very Spanish Xmas dish: Cocido de Navidad; or Putxero, if you speak Valencian/ Catalan. Cocido (Madrileño) is a complex stew of a variety of meats and chickpeas, popular on Sundays and feast days, started…
Piperade, mozzarella and pesto: Ikurriña on a plate Piperade is a Basque stew of red peppers, tomatoes, and onions. It is traditionally served with eggs – a dish akin to shakshouka, or fish, or ham. I first sampled this dish in one of my favourite eateries in London – ‘The Eagle‘ in Farringdon where they…
When the thermometers on the street are pushing 40°C, spending an hour over an open-flame in a basement doesn’t sound like much fun; but, it was. I was lucky enough to get a master-class from my friend Rosa on her family’s paella recipe; which is fantastica. serves 7-ish (55cm diameter paella) 1 free-range chicken; cut…
What to do with tomatoes: 2ª parte In summer, there is nothing that refreshes like this delicious gazpacho andaluz. In this version I have added the tomato’s natural bedfellow: watermelon. 1kg ripe tomatoes 500g watermelon flesh 1 Kirby cucumber – the prickly one. 2 cloves garlic 1 Italian green pepper 1 red pepper 3 tbsp…