Spanish Roast Lamb - an Easter treat

The roast lamb that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs  in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. The Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.

As per usual, I've opted for a Spanish recipe because Spanish-seasoned leg of lamb is a very special dish. The key ingredients are in the seasonings: Cumin and paprika are the perfect compliments to this tender and juicy lamb. If you are a lamb lover, you simply have to try this recipe. Spanish oven potatoes topped with manchego cheese is a must compliment for this scrumptious dish...........however an Easter cocktail maybe in order first.

How about a French Martini ?
 vodka, Chambord  (black and red raspberry liqueur) and pineapple juice

 or maybe a jug of the very popular - Mojito?

Roast Lamb (Cordero Asado)

Ingredients
2 1/2 lbs. of leg of lamb
4 cloves chopped garlic
3 tablespoons extra virgin olive oil
a handful of chopped fresh parsley
1 tsp smoked paprika
1 tsp cumin
1/2 tsp oregano
a sprig of fresh rosemary
3 bay leaves
2 large onion (halved)
salt and pepper to taste
1 bottle of Spanish red wine

Method
Salt and pepper the leg of lamb on both sides generously. Mix all spices, herbs (except the bay leaves) and garlic together and add  2 tablespoons of olive oil to make a pasty texture.

Marinate at room temperature for an at least an hour. You could do this rub the night before and keep it refrigerated until an hour before you prepare it. Letting meat rest at room temperature before cooking it will keep the meat tender.

Preheat oven to 250 degrees. In large saute pan add remaining olive oil. Sear lamb on both sides. Remove lamb and place in an oven-proof dish. De-glaze the pan with a 1/2 a bottle of red wine and reduce for 5 minutes. Pour over the lamb. Reduce oven temp accordingly. Put lamb into the oven - adding the halved onions and bay leaves to the de-glazed sauce and roast slowly. Baste often and use a little more red wine if needed. Roast for 20 minutes per pound.

Serves 6 to 8



Fancy a quickie ? Patatas Bravas....fast and cheap

The Spanish love their potatoes but I think they lack imagination when it comes to creating new and exiting dishes with them. The only one potato dish that I can truly recommend is Patatas Bravas [Brave Potatoes] named so because of their hot and spicy sauce. Patatas bravas are thick chopped potatoes that have been parboiled before being deep-fried, and are served with one or more piquant sauces, salsa brava and all i oli . These little potatoes are probably the most traditional tapas food in Spain and they can be found almost everywhere. Patatas Bravas is also a very quick dish to whip-up, feeds plenty and  is cheap.....I like that !!!

The humble potato plant

The potato was first domesticated and cultivated as a crop by the ancestors of the Incas in Peru . All Spaniards are firmly convinced that Spain was the first country in Europe to import the potato from the New World, but most are hazy on the details of who or when, and mutter something vague about Columbus in 1492. English or Irish versions involving Sir Walter Raleigh and the Golden Hind are dismissed as the bogus claims of a pirate.  

Below are a few other ways the Spanish like their spuds.

Patatas fritas ( chips) can also refer to crisps, but these can be further distinguished by calling them patatas fritas de bolsa .
Patatas al horno refers only to baked potatoes, however another Spanish way to cook potatoes in the oven is 'patatas a lo pobre', rather like lyonaisse potatoes in Ireland , chopped up and roasted in oil with lots of onions.
Patatas hervidas / cocidas [boiled potatoes] or patatas al vapor [steamed potatoes] are often served with judias verdes [green beans], guisantes [peas], acelgas [Swiss chard] or col [cabbage] as a first course. They also frequently accompany fish, but rarely appear as part of a main course dish with meat or poultry. However, they feature prominently in many bean dishes and stews.
Patatas guisadas are potatoes boiled with scraps of meat on the bone, as is estofada de patatas . The meat is often almost inedible , but nevertheless gives the spuds a lot of flavour. Again, this is usually a first course.
Puré de patatas [mashed potato] usually seems to be made from a packet in household kitchens, though of course not in good restaurants.
Potato salad consists of cold boiled potatoes slathered in mayonnaise or al i oli sauce often appear as tapas or bar snacks.
Ensaladilla rusa [Russian salad] another common tapa, is cold potatoes sprinkled with paprika or cayenne pepper and a drop of olive oil, with tinned tuna, hard boiled eggs and olives,
Boñatos [sweet potatoes] are popular in autumn, and can be bought hot from street stalls that also sell roasted castañas [chestnuts]

Authentic Patatas Bravas

Serves 4

Ingredients
Potatoes:
500ml (2 cups) olive oil
4 large potatoes
Salt to taste


Salsa Brava
85ml (1/3 cup) tomate frito (a tomato sauce made from pureed tomatoes, onion and garlic with a little sugar and vinegar).
2 tbsp mayonnaise
1/2 tbsp white vinegar
1/2 tsp paprika
1/4 tsp ground cumin
cayenne pepper or Tabasco sauce to taste

Method
Parboil the potatoes with their skins still intact either on the stove or in the microwave in a covered bowl filled with water. The potatoes are finished boiling when you put a knife in them, and they are still slightly firm. Set the potatoes aside, so they can cool.

In a small bowl, mix together the ingredients for the salsa brava, adding white vinegar and cayenne pepper until the sauce tastes tangy and spicy. Set the sauce aside.

Drain, peel and cut the potatoes into 3 cm (1 inch) cubes. Deep-fry or sauté in oil at medium heat until golden brown. Remove the potatoes from the oil and pat them dry with a paper towel to remove excess oil.
Put the potatoes on a serving plate, sprinkle them with salt and drizzle them with the bravas sauce. Some prefer to serve the sauce on the side, but traditionally the sauce is drizzled over top. For an extra tasty version, add a large spoonful of garlic mayonnaise just before serving.

Recipe of the day

It's here again! Yes, that tacky, kitsch but lots of fun...... 

The Eurovision party!

As a guest, I've been asked to attend in fancy dress from a country of my choice and to bring food pertaining to that country.

Well, it just has to be Spain!!. There won't be however, any Paella, tortilla or chorizo in sight!

Instead, I'll be cooking a Spanish take on a classic Moroccan dish.

Absolutely Moorish!!!!

PINCHOS MORUNOS

( Moorish Pork Kebabs )

From the years 711 to 1492 Southern Spain was ruled by who were then referred to as the Moors. Today these fine and peaceful people hail from Morocco and Tunisia, but back centuries ago they were the dreaded enemy. As the Moors gained control of Spain, they also brought with them their local tastes and spices, which had an immense impact on the Spanish cuisine we know today.

The original recipe would have been made from lamb or goat and seasoned with the spices such as saffron, cumin, or coriander that the Moors so loved. Upon driving the Moors out of Spain in 1492, the free peoples of Spain wanted to reinforce their independence by celebrating the thing their previous landlords forbid, eating pork. It’s no coincidence that Spaniards love pork to this day; it is a direct response to their turmoiled past.

Makes 12 kebabs

Ingredients

1/2 cup olive oil

3 tbsp ground cumin

2 tbsp ground coriander

1 tbsp sweet paprika

1 1/2 tsp cayenne pepper

1 tsp ground turmeric

1 tsp dried oregano

1 tsp salt, plus more, to taste

1/2 tsp freshly ground black pepper

2 lb pork loin fillets cut into 1-inch cubes

2 tbsp minced garlic

1/4 c chopped fresh flat-leaf parsley

1/4 c fresh lemon juice

Method
Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt, and pepper in a small frying pan over low heat. Cook until warmed through and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature.

Place the pork pieces in a bowl and rub with the spice mixture. Add the garlic, parsley and lemon juice and toss well. Cover and refrigerate overnight.

Preheat a cast-iron grill pan over medium-high heat, or heat a grill.

Thread the meat onto skewers and season with salt. Grill on all sides until just cooked through, 12 – 15 minutes total.

Alternatively

Place all the ingredients into a Tagine (using a cheaper cut of pork) add vegetables of your choice and cook in the oven, for 2-3 hours on a low to medium heat.

Hand - painted Tagines