Ingredients:
1.3 kg/3 lb loin of pork,boned and rolled
salt and freshly ground black pepper
2 tablespoons olive oil
1 medium onion,sliced
2 medium carrots,sliced
225 ml/8 fl oz chicken stock
2 teaspoons cornflour
3 tablespoons fino or other dry sherry
Methods:
Preheat the oven to 180C/350F/gas mark 5. Season the pork with salt and pepper. Pour the oil into a roasting pan, add the pork and brush with the oil. Place the onion and carrots around the pork and season with salt and pepper. Roast for about 1-1/2 to 2 hours depending on the thickness of the pork, until cooked-the juices should run clear when pierced with a skewer. Add the stock to the pan after 20 minutes, and replenish with water during cooking to keep the vegetables moist. Turn the pork to brown evenly.
While the pork is cooking, cut julienne strips of rind from 1 orange, then completely peel both oranges, removing pith and all traces of membrane. Segment the oranges into a bowl, discarding the seeds, and squeezing the juice out of any remaining membrane. Cover the stips of rind with water in a small saucepan and boil for 5 minutes. Drain and add to the orange segments.
When the pork is cooked, remove to a serving platter, cover with foil and stand for 10 minutes in warm place. Skim excess fat from the roasting pan contents and puree the contents in a blender or food processor. Mix the cornflour with the sherry and pour into a small pan. Add the contents of the blender and heat, stirring constantly, until slightly thickened and boiling gently. Add the orange rind, segments and juice, and heat gently for 5 minutes.
Carve the pork into thin slices and serve with the orange sauce poured over.
Ingredients:
675g/1-1/2 lb spinach
4 thick hake fillets
3 tablespoons plain flour
salt and freshly ground black pepper
5 tablespoons olive oil
1 medium onion,finely chopped
2 cloves garlic,finely chopped
2 tablespoons pine nuts
125 ml/4 fl oz dry sherry
2 tablespoons finely chopped parsley
Methods:
Discard any damaged leaves and coarse stems from the spinach. Wash the spinach well in several changes of water and drain in a colander. Tear the leaves coarsely, and place in a large saucepan with a tablespoon of water over a medium heat for 4-5 minutes, tossing often. Drain in a colander and press with the back of a wooden spoon to extract moisture. Transfer to a board and chop finely.
Preheat the oven to 180C/350F/gas mark 4.
Coat the fish with flour seasoned with salt and pepper to taste. Heat 2 tablespoons of the oil in a frying pan. Add the fish and brown quickly on each side. Remove to a plate. Wipe out the pan with kitchen paper. Heat half the remaining oil, add the onion and cook gently for about 10 minutes, until transparent. Mix the garlic with the onion and cook for 1 minute, then stir in the spinach and transfer to a shallow oven-proof dish. Sprinkle with the pine nuts and place the fish on top. Drizzle over the remaining oil and sprinkle with the sherry. Bake for about 15-20 minutes, until the fish flakes when tested with a knife point. Sprinkle with parsley and serve hot directly from the dish.
Ingredients:
350/12 oz green beans
115g/4 oz cooked ham,sliced 5mm/1/4 in thick
2 tablespoons olive oil
1 small onion,finely chopped
2 cloves garlic,finely chopped
freshly ground black pepper
Methods:
Top and tail the beans, stringing if necessary.Rinse and add to a saucepan of boiling, salted water. Return to the boil and boil,uncovered,for 4 minutes.Drain in a colander,rinse under cold running water and drain again.Cut the ham slices into 5mm/1/14 in wide strips.
Heat the oil in a large frying pan.Add the onion and cook gently for about 10 minutes, until transparent.Stir in the garlic and cook for 1 minute. Add the ham strips, beans, and pepper to taste.Toss well,cover and cook over a low heat for 6-8 minutes, until the beans are just tender but still crip.Serve hot.
Ingredients:
unsalted butter and all-purpose flour for preparing pan
4 eggs
1/2 tablespoon grated lemon zest
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
3 cups (scant 1 pound) blanched almonds,finely ground
1/3 cup all-purpose flour
powdered sugar for dusting
Methods:
Butter a 9-inch round cake pan with 2-inch sides and then dust with flour,shaking out any excess.In a large bowl,combine eggs,lemon zest,cinnamon and granulated sugar and whisk together until smooth and foamy.Add almonds and mix well.Add flour a little at a time,mixing well after each addition.Continue to mix until all ingredients are fully incorporated and batter is smooth. Transfer batter to prepared pan.Bake cake in a preheated 400-degree oven about 30 minutes, or until a knife inserted into center comes out clean.Remove from oven and, holding cake pan 6 inches above a counter top,drop pan onto counter.This simple dropping action “shocks” the cake, making it easier to remove from pan.
Transfer cake to a wire rack and let cool in pan a room temperature. Run a knife around inside of pan to loosen cake sides and then invert cake onto rack and lift off pan. Place cake upright on a serving plate. To serve, dust top with powdered sugar, with or without a scallop shell stencil in center.
Ingredients:
450 g/1 lb finely minced pork
225 g/8 oz finely minced veal or beef
85 g/3 oz cooked ham,finely chopped
1 medium onion,grated
1 clove garlic,crushed
3 tablespoons chopped parsley
6 tablespoons soft breadcrumbs
2 eggs salt and freshly ground black pepper
plain flour
olive or sunflower oil,for frying
1 quantity salsa de tomate
Methods:
Combine the minced meat, ham, onion, garlic, parsley, breadcrumbs and eggs in a bowl, adding salt and pepper to taste. Leave to stand for 10 minutes, then mix again, using your hands. With moistened hands, shape the meat mixture into large walnut-sized balls, place on a tray, cover and refrigerate for 30 minutes.
Heat 1 cm/1/2 inch of oil in a frying pan over a medium-high heat.Coat the meatballs in flour and shallow fry in batches for about 5 minutes until golden brown and cooked through, turning frequently. Drain on kitchen paper.
Heat the salsa de tomate in a saucepan. Add the meatballs and heat through before serving.
Ingredients:
2 teaspoons salt
3 pounds fresh fava beans in the shell, or 1-1/2 pounds dried split fava beans
1/4 cup olive oil
1 yellow onion,finely chopped
1 clove garlic,minced
1 (1/4-inch thick) slice jamon serrano or other dry-cured ham,about 3 ounces,finely diced
3 hard-cooked eggs,peeled
1 tablespoon chopped fresh flat-leaf parsley
Methods:
Fill a saucepan with water and bring to a boil.Add salt and beans and boil 15 minutes if using fresh favas and 30 minutes if using dried favas.Drain, reserving 1 cup cooking water. Peel fresh beans to uncover their sparkling green color.
In a saute pan, heat olive oil over medium heat.Add onion and garlic and saute, stirring frequently, about 10 minutes, or until onion is soft and lightly caramelized.Add jamon serrano and saute 2 minutes, or until its fat turns shiny.Add beans and reserved cooking liquid, cover, decrease heat to medium-low, and cook 15 minutes or until beans are tender.
Cut each egg lengthwise into 8 wedges or chop eggs coarsely.Add eggs beans and mix well. Serve hot,garnished with parsley.
Ingredients:
900g/2 lb small fresh clams or cockles, prepared
6 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 teaspoon paprika
pinch of cayenne pepper
4 medium-sized ripe tomatoes, peeled and chopped
4 tablespoons dry white wine
salt and freshly ground black pepper
2 tablespoons finely chopped parsley
TO SERVE:
lemon wedges
crusty bread
Methods:
Clean and prepare the clams or cockles carefully to remove any sand or grit.Heat the oil in a large saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for several seconds.Add the paprika and cayenne pepper and cook gently for 1 minute.Stir in the tomatoes,wine,and salt and pepper to taste. Cover and simmer for about 15 minutes, until the tomatoes are soft.Add the clams or cockles,cover and simmer for about 5 minutes, until they have opened, shaking the saucepan occasionally to distribute the heat evenly.Discard any clams that have not opened.If using canned clams heat through in the tomato mixture.Spoon into warm serving dishes.Sprinkle with chopped parsley and serve with lemon wedges and crusty bread.
Ingredients:
1 lb young spinach
2 tablespoons pine nuts
1 tablespoon olive oil
1 small red onion,halved and sliced
1 clove garlic, thinly sliced
2 tablespoons golden raisins
pinch ground cinnamon
Methods:
Trim and discard the spinach stems.Wash and shred the leaves.Put the pine nuts in a dry skillet and stir over medium heat for 3 minutes, or until light brown.Remove from the pan.Heat the oil in the pan, add the onion and cook over low heat,stirring occasionally, for 10 minutes, or until translucent. Increase the heat to medium,add the garlic and cook for 1 minute. Add the spinach with the raisins and cinnamon.Cover and cook for 2 minutes, or until the spinach wilts.Stir in the pine nuts, and season to taste.
Ingredients:
1 lb 8 oz medium cooked shrimp, shelled and deveined
1 tablespoon capers,coarsely chopped
1 tablespoon coarsely chopped fresh flat-loaf parsley
1 green onion,chopped
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
Methods:
Combine the shrimp,capers,parsley,green onion and some salt and pepper in a nonreactive bowl.Whisk together the red wine vinegar and olive oil until well blended,then pour over the shrimp mixture and mix well.Cover with plastic wrap and refrigerate for at least 1 hour,or up to 3 hours,then serve chilled.
Ingredients:
2 pinches saffron threads
3 tablespoons hot water
4 teaspoons or 1-1/2×1/4 oz envelopes active dry yeast
1 teaspoon sugar
1 cup warm water
3 cups all-purpose flour
2 teaspoons salt
1/2 cup pistachio nuts,coarsely chopped
Methods:
Place the saffron threads and hot water in a bowl and let stand for 10 minutes.Place the yeast,sugar and warm water in another bowl.Cover and let stand in a warm place for 10 minutes,or until the mixture is foamy.
Mix the flour, salt and pistachios in a large bowl.Make a well in the center and add the yeast mixture and the saffron mixture (threads and all).Mix to a soft dough and gather into a ball. Turn out onto a floured surface and knead for about 5 minutes, or until the dough is elastic. Place in an oiled bowl, cover loosely with greased plastic wrap and let stand in a warm place for 1-1/4 to 1-1/2 hours, or until the dough has doubled in size.
Punch down the dough, turn out onto a floured surface and knead for 30 seconds, or until smooth. Shape into a 12×7x1/2-inch loaf. Place on a baking sheet and allow to proof in a warm place for 15 minutes. Preheat the oven to 400 F.
Bake for 20 minutes.To test the bread,turn upside down and tap with your fingertips.A hollow sound well tell you the bread is ready.Serve the loaf warm or cold with olive oil or dips.
