The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras

 


Baked cauliflower in béchamel sauce and bacon (Coliflor al horno)


94 Baked cauliflower in béchamel sauce


Four servings: 1 cauliflower head, cut into florets; 125 g bacon, diced; 50 g grated cheese.

Ingredients for the béchamel sauce: 30 g of butter; 30 g of flour; 1/2 liter of warm milk; salt ,pepper and nutmeg to taste.

Preparation: Boil de the cauliflower in salted water for 10-15 minutes. Then put the florets in a roasting pan. Sauté the bacon dices in a oil-less frying pan, let them brown a bit and add them on top of the florets. Prepare the béchamel sauce, as indicated in "sauces", and pour it over the ingredients; cover it all with cheese and put it under the oven broiler until ingredients get a nice brown gratin color.

 



Stuffed zucchini (Calabacines rellenos)

95 Stuffed zucchini


Ingredients:

2 zucchini; 4 slices cured ham; 100 g grated cheese; 50 g butter; 1 onion, finely chopped; thyme, rosemary and salt.

Preparation: Cut the zucchini in halves lengthwise, remove their meat and cut it into cubes. Fry the finely chopped onion in butter, and after a few mins add the zucchini cubes and the ham slices, cut into small pieces. Simmer it all for a few minutes. Season with herbs and a pinch of salt.
Fill the zucchini skins with the abovementioned preparationand cover with plenty of grated cheese. Finally, place the zucchini pieces on a roasting pan in the oven at 180ºC (356ºF) for about 30 minutes, and until cheese has taken on a nice brown color.



Mixed vegetables (Menestrade verduras)

96 Mixed vegetables


Ingredients: 1/2 kg. artichokes; 1/2 kg. broad beans; 1/2 kg. of peas; 1/4 kg baby carrots, peeled; 1 lettuce head; some olive oil; 2 potatoes; 1 onion; 1 tomato; 1 tsp paprika; salt.

Preparation: Peel and chop both the tomato and the onion and start frying them in a pan; once this sofrito is over, sprinkle some paprika on them, and remove from the heat to avoid the spice gets burned; set aside for a future use.

Put the artichoke hearts (cut into quarters if they are big) in a pot together with the broad beans, the peas (you can also add the pods), the potatoes, peeled and chopped, thelettuce head, washed and chopped, cover with water (an inch above the level of veggies) and start simmering until all the ingredients reach the boiling point.

Add the sofrito previously mentioned at that moment, and continue simmering until the artichokes are cooked (check out the preparation doesn't run out of water). A more solid preparation would include hardboiled eggs and some mushrooms previously sautéed in a pan with some oil.



Roasted veggies (Verduras asadas al horno)

97 Roasted veggies


Ingredients: 2 eggplants; 2 zucchini; 2 ripe tomatoes; 400 g mushrooms; 1 green pepper; oil; salt

Parsley vinaigrette: 6 tbsp of olive oil; 2 tbsp of apple cider vinegar; chopped parsley; salt.

Preparation: Cutthe eggplants and the zucchini into thin slices, season with salt and let them release water.
Wash the tomatoes and cut them into slices. Rinse the mushrooms, and sprinkle some oil on all the vegetables. Next place all the ingredients in a roasting pan, move it to a preheated oven at 225ºC (456ºF), and bake the veggies for 30 mins.
In the meantime, prepare the vinaigrette by mixing the oil with a little apple cider vinegar, salt and the chopped parsley. What is left to do is to dress the veggies with the vinaigrette when they are still hot.



Meat-stuffed peppers (Pimientos rellenos de carne)

128 Meat stuffed bell peppers


Six servings: 6 medium sized red peppers (12 small ones); 150 g ground pork meat; 150 g ground veal meat, 2 medium-sized onions; 10 fresh mushrooms, cut into small dice (canned mushrooms are OK, too); oil, salt and black pepper.

Preparation: Fry the onion in a casserole with olive oil and a pinch of salt on a mild heat for 5-8 minutes and then add the mushrooms. Salt and pepper the meats, add them to the casserole, give a stir to mix it all, and let it simmer until you see the meat is nearly cooked. Peppers can be roasted in the oven, singed on the gas flame until the outer skin gets black and can be peeled off, or can be obtained from a can (not a bad option to my opinion).

Once you have the peppers ready (clean of seed, peeled, etc.), you have to stuff them with the meat & mushroom preparation (taking care to avoid they burst,) and put them in a preheated oven at 180ªC (356ºF). If the peppers are not too big, you can cook them (or better said heat them) with some sauce made from a light béchamel cream (in this case: with less flour and some dark beef stock). Some French fries would do a good garnish.

 


 

Spinach and cured ham pie (Pastel de espinacas y jamón)

99 Spinach and cured ham pie

Ingredients: 1/2 kg fresh spinach (I use those that come inthe green salad bag); 200 g. cured ham, cut into small cubes; 1 onion, finely chopped; 1 small red pepper; cut into strips; 6 eggs; olive oil; 1 tsp paprika; 3 slices process cheese; breadcrumbs (optional).

Preparation:

Sauté the onion and the bell pepper in oil on a medium heat. Once both ingredients have softened, add the spinaches and simmer it all together. Next, add the ham, stir well to mix it all. In the meantime, put the eggs, the process cheese, and a tsp of paprika in a blender and mix all the ingredients to a fine paste. Place this paste in a roasting pan, add the spinaches and mix all the ingredients; sprinkle some breadcrumbs and move the roasting pan to a preheated oven at 180ªC (356ºF) and bake for about 15 mins.

 



Artichokes with seafood (Alcachofas a la marinera)

100 Artichokes with seafood


Ingredients: 8 frozen artichoke; 1/2 l fish stock; 1/2 lb mussels, clean of beard and impurities; a few sprigs parsley, finely chopped; 2 garlic cloves, finely chopped. 1 tbsp flour; 4 tbsp. tomato sauce.

Preparation: Place the mussels in a pot with a very little amount of boiling water, so they can be steam cooked (or use a steamer basket), and afterwards remove the shells. Use the same procedure to cook the artichokes until they get almost soft (frozen artichokes are ideal for this recipe). Prepare a green sauce by sautéing the garlic in oil until it browns a bit, then add the flour to build a roux and incorporate half the parsley. Next, add the fish stock and the remaining water used to steam the mussels (if you use the option of mussels in a very little amount of water); add a pinch of salt, the tomato sauce and simmer for some time to thicken the sauce a bit. This done, place the artichoke quarters and the mussels (kept warn in a oven low temperature, or the like) on a dish, pour on this sauce, and sprinkle the rest of the finely chopped parsley.



Galician-style chard (Acelgas a la gallega)

101 Galician style chard


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

Ingredients:3 lb chard; 1 carrot, diced; 2 potatoes, diced; 2 garlic cloves, cut into small brunoise; 2 tsp paprika; 10 ml olive oil.

Preparation: Clean the chard and remove the fibrous thread-like parts of the stems. Then, chop it all into 1-in squares. On the one hand, cook the chard pieces in abundant water and salt on a high heat. On the other hand, start boiling the potato and the carrot dices, and mix all the ingredients. Next fry the garlic in olive oil, remove from the heat, wait 5 sec, and add the paprika to this fried garlic. Serve the veggies on the dishes and sprinkle the garlic and paprika oil on the ingredients.

 


 

 

Zucchini filled with cold ham and cheese

(Calabacines rellenos de jamón y queso)

102 Zucchini filled with cold ham and cheese

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

Ingredients for 4 servings: 1 large zucchini, cut into 1/4 inch slices; 6 oz cold ham, cut into thin slices; 6 oz. process cheese, cut into thin slices; 1-2 eggs; 1 onion, finely chopped; 1 carrot; 1 leek stalk, finely chopped; 40 dl veggie stock; 1 small potato, chunked; 1 tbsp rice;

Preparation: First, sauté the leek, and the onion to make a sofrito. Add the veggie stock, the potato chunks and the rice, a pinch of salt and simmer until the potato chunks and the rice break up. Next, mix it all with a blender and strain through a china cap. Fill the zucchini slices with the ham and cheese slices. It's better to have this done the previous day. Dredge these sandwiches in flour, deep-fry, and keep warm. Finally, serve the sandwiches and cover them with the sauce.

 



Artichokes with serrano ham (Alcachofas con jamón)

103 Artichokes with serrano ham

Recipe provided by the Cooking School, IESEscuela de Hostelería de Leioa

Ingredients for 4 servings: 1. 85 lb of frozen artichokes; 3-4 oz. of serrano ham, diced; 100 ml of olive oil; 2 garlic cloves, sliced;1 l of veggie stock .

Preparation: Cook the artichokes in a veggie stock. In the meantime sauté the garlic slices in some oil. Drain the artichokes, place them in a roasting pan, pour the sofrito on them, sprinkle the serrano dices and move to a preheated oven at 180ºC (356ºF), and allow the serrano ham to get cooked a bit under the grill. A variation to this recipe would include to sauté first the garlic dice, together with the serrano ham (cut into strips, or dice), add the artichokes (once they have been drained from their cooking broth) and sauté all the ingredients for a few sec so the veggies recover temperature.

 



Cauliflower sautéed in garlic (Coliflor salteada al ajillo)

104 Cauliflower sautéed in garlic


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

Ingredients:3 garlic cloves, sliced; 1 bunch of parsley, finely chopped; 1 cauliflower; 1 oz of margarine; 100 ml of olive oil; 4 oz. of bacon, cut into strips;

Preparation: Cut the cauliflower into florets and boil in abundant water with salt, and drain when cooked. Make a sofrito using the garlic and the oil; pour this sofrito on the florets, and sprinkle the serrano dice on the preparation, add a few strips of butter, and move the cauliflower to a preheated oven and slightly cook the ham dice under the grill. This done, remove the cauliflower and sprinkle some chopped parsley on it before serving.

 


 

Ragout of artichokes, chard stems and clams

(Ragout de alcachofas, pencasde acelgas y almejas)

105 Ragout of artichokes, chard stems, and clam


Recipe provided by the Cooking School, IESEscuela de Hostelería de Leioa

Ingredients for 4 servings: 2.2 lb of chard stems; 8 artichokes; 1 lb of clams, soaked in water from the previous night to eliminate any remaining sand; some olive oil; 2 garlic cloves, finely chopped; 2 tbsp of flour; a bunch of parsley; a few strands of saffron; a cupful of fish stock.

Preparation: Cook the artichokes in abundant boiling water with salt to get them cooked. Prick them with a fork to check if they're soft. Then, refresh them in cold water, pluck off the outer leaves, trim the upper part, and cut into quarters. On the other hand, remove the fibrous thread-like parts of the chard stems, cook to doneness, refresh in water, cut into square pieces and set aside.

Next, sauté the garlic in oil, add the flour and the parsley to prepare an initial roux, add the clams, simmer for a few seconds, add the saffron strands, pour in the fish stock and allow the clams to get open. Next, add the artichokes, the chard stems, add a pinch of salt , bring to a short boil and serve.

 


 

Baked eggplant (Berenjegas al horno)

106 Baked eggplant

Recipe provided by the Institut Català de la Cuina

Ingredients for 4 servings: 4 eggplants; 4 ripe tomatoes, cut into chunks; 200 g of grated cheese;1 garlic clove; a sprig of parsley, finely chopped; olive oil; salt; black pepper.

Preparation: Cut the eggplant into 1-cm slices. Mix the tomato chunks with the garlic, the parsley, oil, salt and the black pepper.
Place the eggplant slices in a roasting pan, with a spoonful of the tomato preparation on each slice. Let it bake for some 10 mins, add the cheese and gratin until brown.

 



Battered zucchini (Calabacines rebozados)

107 Battered zucchini


Recipe provided by the Institut Català de la Cuina

Ingredients for 4 servings:4 zucchinis; 2 eggs; flour; salt; olive oil; water.

Preparation: Cut the zucchini in slices. Soak them in water and salt for a while. Drain them and towel them dry with KP. Dredge them in flour an, dip them in beaten egg, and deep-fry them in hot oil. Place on KP to drain off the excess of oil.

 


  

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