The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras


Fried mushrooms, filled with Serrano ham

(Champiñonesrellenos de jamón


119 Fried mushrooms, filled with Serrano ham


Recipe provided by the Cooking School, IES Escuela de Hostelería de Leioa.

Ingredients: 7 oz. of mushrooms; 3 oz. of 4 oz. of Serrano ham, finely chopped; 1 garlic clove, finely chopped; 1 onion, finely chopped; 1/2 l of béchamel sauce; 4-5tbsp of breadcrumbs, finely ground.

Preparation: Remove the mushroom stalks, and sauté the caps and the garlic in olive oil.
For the filling: Sauté the onion, add the Serrano ham, stir and add the béchamel sauce to form an homogeneous mixture. Stuff the mushrooms with this mixture, and use the rest of the sauce to dredge the stuffed mushroom caps in it. Place now the mushrooms in the fridge so the béchamel sauce get thicker and harder. Next, dredge the pieces in the breadcrumbs and deep-fry in oil. Serve before they cool down.




Coca de recapte

120 Coca de recapte


Ingredients for 4 servings: 400 g of flour; 150 ml of water; 20 g of pressed yeast; 10 g of salt; 4 onions, finely chopped; 3 peppers,baked and peeled (can be replaced by canned ones); 2 baked eggplants; 2 ripe tomatoes, finely chopped; 4 herrings, or 6-8 anchovies ; olive oil; salt; and some black olives.

Preparation: Dissolve the yeast in warm water and add some salt.
Make a flour volcano and add the yeast. Knead the mass to get an homogeneous consistency, and let it sit with a table-napkin on until it doubles in size.

Make a sofrito with the onion and the tomatoes in some oil. Flatten the dough on a lightly floured surface, and give it an elongated shape of 15 x 20 cm in size. Spread the sofrito and the baked veggies on the dough; add some salt, place the herrings on, and sprinkle some olive oil. Place the preparation in a preheated oven, and bake until the dough is clearly cooked.




Fried puffs of codfish (Buñuelos de bacalao)

121 Fried puffs of codfish


Four servings: 200 g desalted cod-fish, drained on paper towels; 1 egg, 150 g flour; coloring powder (better if you can afford saffron, a few chopped strands); Salt, 1 t bsp yeast, or baking soda.

Preparation: Shred the desalted codfish into small pieces and mix all ingredients in a bowl to form an homogenous and not-too-thick paste (a bit runny, but only a bit). What is left to now is to scoop some paste with a tbsp and drop it on hot oil and fry until the fritters get a nice brown color; you can use a deep fryer, or a sauce pan with enough oil (in this case you can use sunflower oil, although take into account that this type of oils have a lower boiling point, so they become denatured earlier). Once they are fried, drain them on paper towels to discard excess of oil.



Cheese & bacon puffs (Buñuelos de queso y bacon)

122 Cheese & bacon puffs


Four servings: 125gm of grated cheese; 125 gm of bacon cut into very small cubes;1 egg; 125 g flour; 300 cc of water; Salt; 1 tsp of yeast (o baking soda); coloring agent.

Preparation:Fry, lightly, the bacon in a sauce pan with no oil, and reserve it on kitchen roll paper. Mix all the ingredients in a bowl together with the bacon to form a not-too-thick paste. Scoop some paste from the bowl with a tbsp and drop it into the hot oil. Remove each fritter when they get brown, and let them drain on paper towels.




Codfish croquettes (Croquetas de bacalao)


123 Codfish croquettes


Ingredients for the croquettes: 300 g of desalted, and boneless codfish, shredded; 100 g of potatoes; 2 eggs; 1 tbsp of parsley finely chopped; 3 tbsp of flour; 200 g of breadcrumbs, finely ground; olive oil.

Ingredients for the béchamel:50 g of butter; 2 dl of milk, black pepper; nutmeg;

Cut the potatoes into cubes and put to boil in water for 15 minutes; add thecodfish 2 minutes before the time limit expressed; sieve both ingredients, put in a bowl together withsome béchamel sauce, the fine chopped garlic cloves, and let it cool for4 hours in the fridge. Form the croquettes with 2 tables spoons (in the same way as quenelles), flour them, soak them in beaten egg, cover them with breadcrumbs and fry in vegetal oil. Once they're brown, put them on paper towels to get rid of oil. A green salad is always the best accompaniment for this type fried foods.

 


 


Cured-ham croquettes Croquetas de jamón


124 Cured ham croquettes


Four servings: One golf ball of butter; 4 tbsp of flour; milk; 350 g. of cured ham cut into very small cubes; 3 eggs (2 of them fresh, and the other one hard-boiled and finely chopped); breadcrumbs (finely ground).

Preparation: Meltdown the butter in a pan on a medium fire, and add the flour to get a thick paste. At this moment add the milk (preheated) bit by bit to get a thick béchamel that will allow to produce the croquettes.

Now add the ham dice and the hard-boiled egg to this béchamel, stir all the ingredients and pour this paste in a bowl to get cold. Once the croquette paste is cold, arrange 3 plates in a row: one containing the flour, another containing the egg/s whisked, and the other containing the breadcrumbs. Form the croquettes by cutting some paste with a tbsp and shape a quenelle-like croquette with the help of another tablespoon.

Now, flour the croquettes, soaked them in the whisked egg and cover with breadcrumbs, while giving the finishing touches to the form of croquettes with both hands. Finally, fry the croquettes in abundant olive and place them on paper towels.

 



Boiled ham and cheese croquettes

(Croquetas de jamón cocido y queso)

125 Boiled ham and cheese croquettes


Four servings: 100 g of grated gruyere cheese; 50gm of boiled ham, cut into small dice; 25 g of flour; 150 gm of finely ground breadcrumbs; 25 g of butter; salt, pepper, nutmeg; 1 whisked egg, parsley, oil,and some lemon slices.

Preparation: Mix the cheese, the egg, the boiled ham, and the butter, melted down; addthe salt, the pepper and the nutmeg to all this and make an homogeneous paste. Form 1-inch balls with this paste that will be dredged in flour, then soaked in whisked egg, covered with breadcrumbs and finally fried in oil.

 

 



 

Chicken croquettes (Croquetas de pollo)

126 Chicken croquettes


Four servings: 300 g of chicken meat (cooked, roasted or boiled from a stock preparation); 1/2 onion, finely chopped; ; 4 tbsp of flour; 250 dl of warm milk; 200 dl of stock (or similar amount of water and 1 cube stock); 1 egg; breadcrumbs (finely ground); olive oil, a pinch of salt.

Preparation: Chop the meat, remove the bones, skin, fat and reserve.Fry the onion in a pan on a light fire until it gets softer; then add the flour,stir all the elements and cook for a few seconds while stirring the mass; then add the milk and the stock (both warm), and the nutmeg (Béchamel sauce). Spoon again all the elements, add the meat, and go on cooking on a mild fire until you see that the mass takes on a semi-compact aspect and detaches, bit by bit, from the walls of the casserole.

Let the mass get cool; next start to form the croquettes by scooping some of the mass with a table spoon and shaping a quenelle with another table spoon; cover with flour, soak each piece in a bowl containing 1-2 whisked eggs, cover with breadcrumbs and finally fry in a generous amount of oil. Croquettes can be accompanied by a green salad to add some fiber to your diet.


 


 

Tuna-and-rice peppers (Pimientos rellenos de atún y arroz)

127 Tuna and rice peppers


Tuna-and-rice peppers (Pimientos rellenos de atún y arroz)

Six servings: 2 large cups boiled rice; 6 red, or yellow, bell peppers, equal in size; 2 cans tuna fish (some 250 g), sieved;100 g of green peas (boiled, or canned); 100 g pitted green olives, finely chopped; 1/2 cupful a thick mayonnaise; olive oil; finely chopped parsley; Salt & ground pepper to taste.

Preparation: Cut the upper part of the peppers and remove the seeds. Place them in a wire basket in hot water and let them simmer for 10 minutes (they should be firm after cooking).

Mix all the ingredients in a bowl, add some salt and pepper to taste, and start carefully filling the bell peppers with the stuff previously mentioned. Put some shredded cheese on top of the peppers and place them under the oven broiler at 160ºC (320ºF) until they get a nice gratin color.

 



Meat-stuffed bell peppers (Pimientos rellenos de carne)


128 Meat stuffed bell peppers


Four servings: Eight bell red, or yellow, peppers (or both), seeded and with the stalk and top removed; 400 g beef meat; 100 g canned mushrooms, sliced; 2 onions, finely chopped; 6 tbsp tomato purée; 2 tbsp flour; 4 hard-boiled eggs, grated; olive oil; salt.

Preparation: Sauté the onion in 3 tbsp of oil on a medium fire for 5 minutes; after this time, add the mushrooms, simmer it a bit more, add the flour and mix it all; ten minutes later add the meat, some salt and continue simmering for 4-5 minutes. Now is time to add the tomato purée and to let it simmer until the ingredients turn into a thick mass. What is left to do now is add the grated eggs, and start filling the peppers, which you can crown with some shredded cheese. Place these peppers in a roasting pan and in a preheated oven at 160ºC /320ºF).

 

 


Related links to this webpage:

Benefits of mushrooms,anchovies, black olives, codfish puffs, croquettes, béchamel sauce, béchamel recipe, olive oil béchamel, benefits of peppers, Green peas, yeast, finger foods,

 

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