Recipes: Eight Provincial Specialities
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.
Soak the bread in water until softened, squeeze it out and put in a blender or processor with the almonds and garlic. Blend to a smooth paste, adding a little water if necessary. With the motor… More →
Clean the partridges and tie them with string so they keep their shape. In a cazuela or deep flameproof casserole, brown them slowly in the oil, then remove. Add the onion, garlic, carrot, bay,… More →
In a frying pan heat the oil and add the chopped ham, onion and garlic. Sauté a few minutes, then add the tomatoes. Continue cooking on a medium heat until tomatoes are very reduced, about 15… More →
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… More →
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… More →
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… More →
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… More →
