Two Old Fools in Spain Again (30 page)

Fig Jam

1 kilo (2.2lb) figs

1 kilo (2.2lb) sugar

125ml (4½fl oz) water

45 ml (1½fl oz) lemon juice

Method

•
Clean and cut the figs up quite small or chuck in a food processor!

•
Dissolve the sugar in the water.

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Add the juice of the lemon and boil for 10 mins.

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Add the figs and cook for about an hour.

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Test the jam for setting and when ready transfer to jam jars!

Recipe kindly donated by Judith Benson.

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Letters’

Roasted Tomato Soup with Paprika

This soup will certainly warm you up through the generous use of hot smoked paprika, black pepper and plenty of garlic!

Preparation: 15 minutes

Cooking: 1 hour

Serves 6 – 8

1 small white onion, diced
6 garlic cloves, crushed
6 beef tomatoes, roasted
2 large red bell peppers, roasted
1 tsp hot smoked paprika
1 pint chicken stock

Salt & cracked black pepper to season

Method:

•
Roast the beef tomatoes, onion and red peppers until soft and the skins blackened. Remove from the grill/oven and wrap in newspaper for 30 minutes – this makes removing the skins easier.

•
Heat a drizzle of olive oil in a terracotta casserole or pan and gently fry the garlic.

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Add the tomatoes, onion, peppers and smoked paprika. Mix together and cook for 15 minutes over a low heat.

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Add chicken stock, season with salt and pepper, then gradually bring to the boil before turning down immediately and leaving to simmer for 20 – 25 minutes.

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Strain the soup for a smooth consistency, but for the Andalucian version use a hand blender to puree any larger pieces of tomato and pepper while still keeping the consistency rustic and chunky.

•
Serve with fresh crusty bread and decorate with a swirl of cream.

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‘Bears Spiders and Penguins’

Goat’s
Cheese on Toast

1 French baguette

300g goat’s cheese, grated

1 tsp sweet smoked paprika

Parsley

Method

•
Slice the baguette diagonally into 12 slices.

•
Toast one side of the bread under a grill.

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Remove from the grill and top the untoasted side with the grated goat’s cheese.

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Sprinkle lightly with paprika and place back under the grill until the cheese begins to brown.

•
Garnish with parsley and serve immediately.

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‘Zombies and a Farm’

Butternut Squash with Herbs and Garlic

A delicious vegetarian dish or side dish. Roasted butternut squash goes particularly well with roast chicken and also roast pork.

Preparation: 10 minutes
Cooking: 45 minutes
Serves 4

1 butternut squash
8 garlic cloves, crushed
1 tbsp fresh sage, chopped
1 tbsp fresh thyme, chopped
Sea salt
Cracked black peppercorns
Extra virgin olive oil

Method:

•
Peel, halve and cut the squash into 1cm (½in)-thick strips.

•
In a terracotta
cazuela
or oven dish, toss the squash with the garlic and herbs, adding a generous drizzle of olive oil.

•
Season with salt and pepper and toss again ensuring all the squash is covered in the mixture.

•
Arrange the squash in the cazuela or oven dish and bake for 45 minutes at 220ºC (430ºF) Gas Mark 7, or until golden brown.

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‘The Cemetery’

Iberian Ham with Peaches and Olive Oil

This is a light, satisfying dish with a beautiful combination of flavours and textures. Lovely served as a Mediterranean-style breakfast or supper.

3 – 4 thin slices of Jamón Iberico
1 medium-sized peach
Olive oil

Method

•
Cut the peach into bite-sized pieces and arrange on a plate.

•
Place the ham on the plate with the fruit and add a drizzle of olive oil.

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‘Pluckers and Wildfire’

Spanish Almond Cake

125g (4½ oz) ground almonds

3 large eggs, separated

125g (4½ oz) sugar

zest of lemon

pinch of salt 

Method

•
Preheat oven to 350ºF/180ºC/Gas Mark4.

•
Grease and flour a 7-inch (18cm) cake tin.

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Whip egg yolks in a bowl with sugar, salt and lemon zest.

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Add almonds and mix well until it becomes a very stiff paste.

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In another bowl, whip the egg whites to a soft peak and add one spoonful to the almond mix to loosen it.

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Carefully fold the rest of the almond mix into the whipped egg whites, but don’t over-mix it.

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Place in the prepared cake tin, there is no need to level it too much.

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Bake in the oven for 30 to 35 mins or until it is golden brown.(A toothpick comes out clean when inserted in the centre.)

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Leave to cool on wire rack; it may sink a little in the middle. 

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Dust with icing sugar and serve slightly warm with good quality ice cream.

Recipe kindly donated by Jill Richardson, Derby, UK.

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‘News and a Plan’

Stuffed Tomatoes

4 medium to large tomatoes
3 - 4 slices of bread
1-2 cloves of garlic roughly chopped
½ onion roughly chopped

A good handful of herbs (oregano, basil, thyme, parsley, etc)
A good handful of Parmesan cheese (grated)
Half a cup of any nuts (almonds, walnuts, etc) you may have except peanuts
Salt to taste
Black pepper
Oil (depending on type/thickness of bread, approx ¼ cup)

Method

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Cut the top off the tomatoes and scoop out the centre. Discard the pulp but keep the lid.

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In a food processor blend all the stuffing ingredients except the oil. I roughly chop the nuts first.

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Lastly drizzle in the oil. The mixture should be crumbly but firm when squeezed by hand.

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Spoon the mixture into each tomato and place the lids on top.

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Bake in a moderate oven for 20 – 30 mins. To keep them upright I set them on a tray and bunch some tinfoil around them.

Other optional extras you could add: black olives, mushrooms, bacon, spices, chillies, capers, etc.

Recipe and photos kindly donated by Louise Lamb.

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Sorting Things Out’

Luc’s Italian Pasta with Fresh Tomato Sauce

In the classic Italian tomato sauce you would normally start with the 'soffritto', onion and garlic finely chopped and fried in olive oil until blond, then you add the tomatoes, but with this version you cook all at once, hence the 'all fresh' thing… All quantities can be modified.

Serves 4 people

1kg (2.2lb) of ripe, juicy tomatoes

1 onion

1 or 2 cloves of garlic

3 or 4 tablespoons of olive oil

1 bunch basil leaves

1 teaspoon sea salt (for the sauce)

1 tablespoon sea salt (for the pasta)

500g (18oz) pasta (dry or fresh, any variety you like)

100g (3½oz) grated Parmesan cheese (or 1 mozzarella ball)

Method

•
Chop the onion and the garlic, as fine or thick as you like, then chop the tomatoes. Put all together in a pan.

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Add olive oil and salt, give it a nice stir and put it on the stove on a nice lively flame.

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When it starts bubbling, lower the flame and keep cooking for 10-15 minutes, until the tomatoes lose identity and the sauce starts thickening. Make sure it doesn't thicken too much though as you still need it fairly fluid to use on the pasta. When the sauce reaches this stage, turn off the flame and stir in the basil leaves. Your sauce is ready!

•
As for the pasta, you can start cooking this as soon as the sauce goes on the stove. You will need a tall pan, three quarters full with water. Add the salt and as soon as the water starts boiling add in the pasta.

•
Cook for just over 10 minutes (or follow the timing advised on the package), then drain thoroughly (nothing worse than a waterlogged pasta).

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At this point add the sauce to the pasta, liberally sprinkle with Parmesan cheese, or alternatively chop the mozzarella and add it instead of the Parmesan... Enjoy and don't forget to have some fresh crispy bread at hand to scoop up the sauce left in the plate at the end.

Recipe kindly donated by Luciano Balloi.

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‘Highs and Lows’