Enjoy March and cooking with your mum with these Spanish recipes
CHICKEN WITH APPLES AND SHERRY
A whole clean chicken
3 pippin apples
a glass of brandy or sherry
Extra virgin olive oil, salt, pepper
. Season the chicken inside and out.
- Fill it with the peeled and quartered apples. It is convenient to close it so that the apples do not come out, either with a toothpick or with thread and water.
- Mix the glass of brandy or sherry, lemon juice, a little olive oil, water and thyme in a mortar.
- We place the turkey in a dish to go to the oven. We spread the chicken with a little empeltre extra virgin olive oil and sprinkle it with a third of the mixture that we have prepared in the mortar. The rest we reserve.
- Put the chicken in the oven, previously heated, and bake it at a temperature between 180 and 200º C.
- From time to time it is sprinkled with the mixture that we have prepared in the mortar and we take care of turning it over once, so that the bottom part is also crispy. Whenever we see that the chicken may be drying out, we will spray it with the mixture. That is, as many times as we consider necessary. If we lack, you can add a little warm water, (you can not put it cold and put it in the oven, because it would break the heat).
- We calculate a minimum of an hour and a half of baking time.
- Once done, remove the apples and brown them in a frying pan with a little bit of evoo. It is served accompanied by apples and its own sauce.
Monkfish with prawns and mussels
Ingredients for 4/6 people
1 kg of monkfish
2 kg of mussels
5 small pear-type tomatoes, 2 onions
2 dl of white wine
1 clove of garlic, parsley
12 toasted almonds
salt,extra virgin olive oil, white pepper
Completion time 45 minutes
Put the cooking extra virgin olive oil in a saucepan and fry the onion, parsley and garlic clove. As soon as they brown a bit, remove the parsley and the garlic clove and set aside. Leave the onion in the pan and when it begins to be transparent, add the tomato, peeled, cleaned of seeds and cut.
After about ten minutes, either with a fork or, better, with a medium-sized mashed potato masher, mash the tomato and onion so that it has the consistency of a sauce, but not as finely as if we had passed it through a tool. Add a splash of arbequna extra virgin olive oil and remove it from the heat. Do not add salt because later we will add part of the mussel broth.
- Meanwhile, in a frying pan we have fried, (round and round) the monkfish cut into large pieces and the prawns. If we use a non-stick pan, it will not be necessary to flour the monkfish. We reserve it (Set aside).
- Clean the mussels and place them in a pot with the white wine. Cover and let cook until they open. We remove the shells and reserve the mussels.
- In a mortar, mix the clove of garlic, the parsley that we had slightly browned and reserved, and the toasted almonds, crushing well until obtaining a homogeneous paste, which we dilute with a little water and a tablespoon of the mussel broth. (if the mussel broth is not very salty, you could add a tablespoon and a half)
- Add this mixture to the pan with the tomato, stir and add the pieces of monkfish, mussels and prawns. Let cook over low heat for 7 minutes. We check the point of the salt.
- Serve in a bowl and sprinkle with finely chopped parsley. If desired, it can be accompanied by some steamed potatoes.
This recipe has been elaborated by Sal Maldon
1 pumpkin (approximately 500g)
Argudell extra virgin olive oil
2 cloves of garlic
2 tablespoons of tahini paste
400 g canned chickpeas, drained
bread sticks or crackers
Maldon salt flakes
toasted pumpkin seeds to decorate
Optional: once finished you can sprinkle with sweet paprika
Remove top rind from squash. Remove the seeds and remove the pulp from the bottom.
Heat the oven to 200º. Cut the pumpkin pulp into pieces and put it in a roasting tray with the garlic and a good splash of Argudell extra virgin olive oil. Season and bake for 45 minutes until the pumpkin pieces are very tender. We let it cool.
Put the pumpkin pieces in a food processor with the juices from the roasting pan and the garlic. Add the lemon juice, the tahini paste and the chickpeas. Season with salt and mix to form a paste.
Add a little more Argudell oil if it is too thick. It is served by adding a few toasted pumpkin seeds on top and some bread crackers.
TANDORI CARROTS WITH YOGURT
Ingredients for 4 people
plain greek yogurt 250g
Tandoori spice mix in teaspoons two
Lemon juice 15ml
Lemon zest 0.5
Dijon mustard 20ml
Chopped pistachios or almonds
fresh cilantro or parsley
extra virgin olive oil Empeltre
ground black pepper
Preheat the oven to 200º C and prepare a tray or tray with aluminum foil, sulfurized or simply grease it a little. Wash and dry the carrots well.
Peel them lightly with a vegetable peeler, removing any damaged parts. Ideally, they should have more or less the same size and thickness, although it's okay if they are different. You can leave the top with some leaves if you keep them, peeling the thickest stem.
Mix in a bowl about 4-5 tablespoons of the yogurt with 1 tablespoon of lemon, the tandoori spices, the mustard, 2 tablespoons of extra virgin olive oil and salt and black pepper to taste. Spread the carrots well with this mixture and place on the tray.
Bake for about 25 minutes, or until they are at the desired point. It is convenient to turn them over with tweezers, being careful not to burn ourselves, when a little more than half the time has passed.
While they are roasting, prepare the base of the dish. Combine the rest of the yogurt with the lemon zest, one or two tablespoons of olive oil, chopped coriander or parsley, a good pinch of salt, pepper, pistachios and sesame seeds.
Distribute on plates or arrange in a single large source. Arrange the roasted carrots on top and sprinkle with more coriander or parsley, pistachios and sesame, and a drizzle of Empeltre oil.
For 4 people
Garlic clove 1
Ground cumin (1/2 teaspoon) 2 g
Sweet paprika (1/2 teaspoon) 2 g
Salt (1/4 teaspoon) 2 g
ground black pepper to taste
Tahini (1 level tablespoon) 10g
Extra virgin olive oil (4 tablespoons) 60ml Picual Montsagre
Lemon juice 10ml
Before starting the preparation itself, cut the aubergine in half, lengthwise, and sprinkle with plenty of coarse salt. Let stand 30 minutes, time in which the eggplant will release its juices. We wash, dry with absorbent paper and ready to start with the recipe. This is an optional step.
We cut the meat of the aubergine, making deep incisions but without reaching the base. Place in a microwave-safe container, cover with cling film, pierce several places and cook at maximum power for 10-12 minutes or until tender.
Peel the aubergine and place its meat in the glass of a blender or food processor. Add the rest of the ingredients and blend until all the ingredients are integrated and a creamy puree is obtained. If we want it cold, we keep the baba ganoush in the fridge. It can also be served right away.
MUFFINS WITH EXTRA VIRGIN OLIVE OIL
For 12 units
Egg (heavy without shell, about medium size)
165g Sugar (plus more for topping, optional)
140g Natural yogurt (of good quality)
120g Extra virgin olive oil empeltre for baking is delicious!
125ml Lemon zest
Salt ,2 g
pastry flour 220g
Chemical yeast (2 teaspoons) 8g
If possible, start working with all the ingredients at room temperature, leaving the yogurt and eggs out of the fridge for an hour. Open these in a deep bowl (weighing them to obtain 165 g, approximately) and start beating them a little with a wire mixer
Add the sugar and continue beating, gradually increasing speed, for at least five minutes. You have to make them increase in volume and acquire a pale, creamy color. Now add the yogurt, the finely grated lemon (or orange) zest and the empeltre oil, and continue beating for a couple more minutes.
Mix separately with a few rods the flour, salt and yeast, and add them in several batches to the main dough. Stir manually between each addition, and finish by beating the entire batter with the mixer at medium speed.
Cover the dough and let it rest for at least 30 minutes. Unless it is very hot, it can be left in a cool area of the kitchen; if they are going to be left longer, store in the fridge. If it is left for several hours, take it out for a while before baking so that it is not so cold.
Preheat the oven to the maximum with heat up and down (about 250ºC). Distribute the paper capsules in rigid molds and fill with the dough, leaving a finger before reaching the edge. If desired, cover with sugar to make a crust.
Place in the oven and lower the temperature to 220ºC. If the oven is very powerful or they start to brown too quickly, lower the temperature to 200ºC. Bake for about 15 minutes, until golden brown. Remove and wait a bit before unmolding on a rack.