Place the lamb in a stew pot with the ham bone, tomato, onion, pepper, garlic, parsley, mint, bay leaves, salt and pepper and wine. Add enough water to just cover the meat. Bring to a boil, then simmer, covered, until the meat is tender. Skim out the meat onto a serving dish. Purée the liquid, discarding the tomato skin and herbs.
Cut the asparagus into 4-5 centimeter lengths. Cook them in boiling salted for 8 minutes and drain, reserving the liquid. Heat the oil in an earthenware cazuela. Fry the garlic and slices of bread until golden, then remove them from the pan. In the same oil, fry the drained asparagus.
A thick cream which is served in individual ramekins as a starter, to be eaten with a spoon. It also makes a good party dip, accompanied by bread sticks and vegetable dippers. To turn it into gazpacho, just thin with water and serve with the usual accouterments of chopped onions, cucumbers, green peppers and bread crumbs.
Hurta a la Gaditana - Sea Bream, Cádiz Style. Hurta is the red-banded sea bream, typical of the Cádiz coasts, but any large sea bream (such as gilthead or red bream) could be used instead.
Cut the fish into chunks. Put the water in a pan with the salt and bring to a boil. Add the potatoes, whole tomato and dried peppers. Cook, covered, until the potatoes are almost tender. In a mortar, blender or processor purée the garlic, oil, cumin, paprika, cayenne and saffron with the cooked and skinned tomato, peppers and a few pieces of the potato.
Award Winning Food writer Janet Mendel, author of several books about Spanish cooking, provides a taste of Andalucía. In this instalment, she introduces you to paella and beyond.
Veal filet with French onions, asparagus, celery purée and thyme sauce with new potatoes. Kasper Nielsen will revolutionise the way you see Andalucia's finest ingredients. Veal filet with French onions, asparagus, celery purée and thyme sauce with new potatoes.
Kasper Nielsen and Andalucia's finest ingredients.
Roscos Navideños are an exclusive Andalusian specialty that is relished in homes across southern Spain during the Christmas season. You would be hard pressed to come by a recipe for this genuine delicacy. But never fear, our secret agents have convinced an Andalucia.com relative to smuggle this authentic, generations-old document out of the family kitchen and into our studios.
Traditional Spanish Christmas pastries (of the non-"turrón" type) add a special touch to the holidays with their own distinct flavours - and textures! Here is a look at some of the most popular specialities. Once upon a time they were only available in December and January, but that is changing. Nevertheless, it's only during the holiday season that you'll see them in such large amounts. In fact, in most supermarkets you can even buy them in bulk.
Slice the bread thinly and toast it. Break it into bits and put in a tureen. Put the water in a pan and bring to a boil. Drop in the tomato for 1 minute, then remove. Skin the tomato and mash it with the red pimiento, salt, garlic and paprika. Stir in the oil. Add the mixture to the boiling water with the orange juice or juice and vinegar. Remove from heat and pour the liquid over the bread in the tureen.
Soak the bread in water to cover. Put the egg and garlic in blender or processor and whirl them. With the motor running, add the oil in a slow stream until the sauce is amalgamated. Squeeze the water out of the bread and add it to the processor with the lemon juice and salt. Then add slowly as much water as the container will hold.
Soak the bread in water to cover, then squeeze it out. Place in blender or processor with the pulp from the peeled avocados, the onion, green pepper, cucumber and salt. Process until puréed. Add the oil and lemon juice and a little of the water. Pour into a tureen or pitcher and dilute with additional water. Chill. Serve the gazpacho garnished with chopped red pimiento.
This white gazpacho, typical of Málaga, is usually made with ground almonds, preferably "green" or freshly harvested ones. This would traditionally be made by crushing the almonds to a paste in a brass mortar.
This is essentially gazpacho without the water. Serve it as a starter in individual ramekins, accompanied by bread. Or use it as a dip for raw vegetables such as carrot sticks, pepper strips, celery. Soak the bread in enough water to cover for 15 minutes. Squeeze it out. Put in blender or processor with the tomatoes, pepper and garlic. Process until smooth.
Gazpacho Andaluz - Andalusian Salad-Soup recipe by cookery writer and Spanish food expert Janet Mendel. So why not give Janet Mendel’s recipe a go? It’s easy, nutritious, and a true taste of Spain.
Arroz a la Marinera - Seafood Rice. This paella has no chicken or rabbit, but only fish and shellfish. Put the fish head and trimmings in a pot with the shrimp shells, onion, 1 clove of garlic, sprig of parsley and water. Season with salt and pepper and bring to a boil. Simmer for an hour and strain the stock.
Paella is a golden rice dish which rates with the best rice dishes in the world. In Andalucía, paella is happy food, fiesta food, served for Sunday lunch or a picnic in the country. Beyond paella are more rice dishes which also make tasty eating.
This traditional Christmas candy is becoming more common throughout the year as supermarkets offer it as a standard product. However, it is still associated with the Christmas season where it is served after meals on a platter full of all kinds of Christmas sweets, nuts and dried fruits.
Delicious Almond Soup Recipe. Ajo Blanco Boil the milk with the cinnamon and lemon peel a few hours before making the soup and leave the cinnamon and lemon to soak to obtain more flavour. Right before serving, heat the milk mixture; take out the lemon peel and the cinnamon stick and add the ground almonds.
