Huevos a la flamenco (Andalusian flamenco eggs)

This traditional Andalusian meal is bursting full of healthy tomatoes and peppers and only takes a few minutes to prepare. It's a winner on a cold winters night and needs only a few ingredients to create this wonderful taste of Spain.

Ingredients

2 tablespoons olive oil
1 onion finely chopped
2 red peppers finely chopped
2 garlic cloves finely chopped
500g fresh tomatoes grated on a cheese grater (or a carton of tomato pasada)
1 teaspoon smoked paprika
8 eggs
8 slices of serrano ham
8 thin slices of chorizo
1 Cup of frozen peas (defrosted and drained)
Chopped parsley to taste
Salt and pepper

Method

Prep: 15 mins | Cook: 10 mins

Preheat oven to 200 C / Gas 6.

Make a ‘sofrito’ by frying the onion and peppers slowly in the olive oil, when they’re soft add the garlic. Continue to fry briefly until the garlic releases its aroma then add the tomatoes and smoked paprika and fry the sofrito gently for 15 minutes.
Season to taste.
Divide the sofrito into 4 ramekins, break 2 eggs on top of each and place 2 slices of ham, 2 slices of chorizo and a handful of peas on top.

Bake the ramekins for about 10 minutes or until the eggs are set but still runny.

Garnish with parsley and serve with crusty bread.

And now for something completely different ..... All i pebre - Eels in Piquant Sauce

All i pebre is a spicey dish made with made with eel. This is a famous recipe that originates from Albufera, a lagoon near Valencia. I think it's delicious, however it's an aquired taste. So if you're the adventurous type and fancy this eel dish, why not try this recipe is below?

 
Ingredients for 4 people:

1kg of eels
Olive oil
1 large onion, diced
50 g of flour
sweet paprika
1 chili pepper
3 or 4 cloves of garlic
1 small slice of toasted bread
10 to 12 almonds
2 large potatoes, cubed
parsley
salt
water

Method

Wash the eels in cold water and remove the heads and the tips of the tails. Wash them again and dry with a cloth. Once cleaned, cut them into pieces measuring approximately 6 to 8 cm. Crush the cloves of garlic in a mortar and add to an earthenware dish when the oil is hot.

Dice the onion and when the garlic begins to fry, add it along with the flour and the paprika, stirring at the same time. Also add a fair amount of water, but bear in mind it must not cover the eels, which will be added when it comes to the boil. Peel and cube potatoes, place in the dish and boil for 10 mins. Once the eels are in, simply add salt and chilli pepper, the amount depending on how spicy the stew is intended to be.

Leave everything to cook for 15 or 20 minutes. Five minutes before it is cooked, add the almonds, parsley and the toasted bread, crushing it previously in the mortar.

Buyer's guide - Eels are most often sold live, although they are sometimes available as steaks. A live eel is quite something to manage, so ask your fishmonger for advice.

Zarzuela de Mariscos (Spanish Seafood and Shellfish Stew)

The wonderful fresh array of seafood that is found all over Spain

This excellent seafood stew comes from the Catalan coast of northeast Spain. Zarzuela means "operetta," or "variety show," and perfectly describes the sing-song versatility of this dish. The greater the variety of seafood you add to this dish, the better its flavour will be.

Zarzuela de Mariscos

(Spanish Seafood and Shellfish Stew)

4 to 6 servings

Ingredients

175 ml white wine
85 ml sherry, Manzilla or Fino
Fish and shellfish (see variations), cleaned and prepared -- 2 pounds
Olive oil
1 Onion, chopped
Red, green or yellow bell peppers, diced
3-5 cloves Garlic, crushed
Serrano ham or prosciutto (optional), sliced into thin strips
2 large Tomatoes, peeled, seeded and diced
a large handful of almonds, ground in a spice grinder or food processor
1 Bay leaf
Saffron - pinch
Salt and pepper - to taste
Water or stock - 3 cups
1 tablespoon Lemon juice
 Parsley, chopped

Spanish seafood stew

Method

Clean and prepare your fish and shellfish  Set aside.

Heat the oil in a large pot over medium-high flame. Add the onions, peppers and garlic and sauté until onion turns translucent, 4 to 5 minutes. Add the ham or prosciutto and sauté for another 1 to 2 minutes.

Stir in the tomatoes, ground almonds, bay leaf, saffron and salt and pepper. Bring to a boil and simmer for about 10 minutes to marry the flavours and reduce the liquid.

Add the wine and sherry and simmer to reduce its volume by about half. Then add the water or stock, lemon juice and parsley. Bring to a boil, reduce heat to low and simmer for 10 more minutes.

Add the fish and seafood to the stew. Cover with a lid and simmer for 10 to 15 minutes, or until everything is cooked through. Do not overcook. Adjust seasoning and serve.

Variations

Use whatever fresh fish and seafood is available. Any firm, white-fleshed fish, cut into large chunks, is a good base. Other possible additions include calamari, , scallops, mussels, clams, crab, lobster and crayfish.



Potty for Potaje ?

There are many Spanish dishes that I’ve fallen in love with since living in Spain, and Spanish potaje is one of my favourites.

Potage has its origins in the medieval cuisine of Northern France (from Old French pottage; "potted dish") European cottage gardens often contained a variety of crops grown together. These were called potage gardens by the French, as the harvest from that garden was used to make potage.

Potaje refers to the base of the stew which usually is always made with water, onion, garlic and garbanzos (chickpeas).  Often this dish is called “potaje de garbanzos” or even “potaje de vigilia” (meaning potaje of abstinence or vigil) as it is typically made without meat and during lent to be eaten on Fridays – a time when the Catholics do not eat meat. The Spanish potaje is varied, depending on the region, so there are different versions of this soup all over Spain. Chorizo,(paprika pork sausage),Morcilla (black pudding), lentils and Bacalao (salted cod) are all typical ingredients used in it.
It’s a hardy, healthy dish that is especially perfect for the cold days of winter (and apparently the cold, early days of Spring as well!). Even better, like most all stews, it keeps well and tastes more delicious with each day!

 Potaje de garbanzos y Espinacas
Chickpea and Spinach soup

Ingredients
250 grams of dried chickpeas
1 onion, spiked with 1 bay leaf and 2 cloves.
2 carrots, peeled.
500 grams of baby spinach.
1 onion, finely chopped.
2 tablespoons of olive oil.
1 teaspoon mild paprika.
2 slices of white bread.
4 eggs. (optional)
Salt and pepper.

Method
Soak the chickpeas overnight in plenty of water. On the next day add some salt, the spiked onion and the carrots to the soaking water. Pour on enough water to cover all the ingredients. Bring to a boil and leave to simmer for 40 minutes.

Sweat the onion and garlic in the olive oil. Sprinkle on the paprika add the pre-washed spinach and cook for a short time. Remove the onion and carrots from the chickpeas and take out the cloves and bay leaf. Mash the carrots and onion in a mortar with the white bread.

Combine with the chickpeas and add the spinach mixture. Continue to cook for 10-15 minutes and season to taste with salt and pepper. Divide the soup between four oven safe dishes. If you fancy the egg version, break an egg into each soup and leave to set in a preheated oven at 200 celsius.

If you are planning a casual gathering, it also works well served in small bowls as a tapas.



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.

Go WILD for GAME

Wild game is a rich and flavoursome meat that includes pheasant, partridge, duck, quail,
 wood pigeon and grouse.

It's packed with vitamins and minerals.....and now is the season to eat it.

If you've not tried game before, Partridge is a good first choice. It has a subtle taste and can be used to make some beautiful dishes. There are two main types of Partridge available (depending on season), the French Partridge (also referred to as Red Legged) is the most common while the English (or grey partridge) is less common but can have a better texture.

Partridge à la Crème

Ingredients

Young partridge
1 small chopped onion
Butter
1 cupful cream
3 drops lemon juice
Seasoning

Method

Season the bird inside and out and truss.
Fry with the onion in the butter until brown.
Cook in a covered casserole in a hot oven for 10 – 15 minutes.
Mix the cream and lemon juice and pour over the bird.
Cook for a further 10 minutes, basting frequently.

For those of you who feel a little more confident cooking wild game, the following

recipe is a firm favourite of mine.

Chilindron

Spanish red pepper stew

Chilindron is one of my favorite dishes, and it is so versatile that it stands outside the normal categories of venison, upland birds, etc. Chilindron (chill-in-DRONE) is a Spanish stew dominated by roasted red peppers, paprika and onions. Most recipes also call for rosemary, olive oil, garlic, some tomatoes, good stock and wine. The stew originates in Aragon, a part of central Spain.

As for what meat to use, the Spanish will typically make this with lamb or chicken. Even this hints at the range this stew possesses. I have made chilindron with good results from chicken, pheasant, rabbit, beef, venison and pork. When switching from light to dark meat, switch from white to red wine, too.

Serves 8.

Ingredients

3 pounds chicken, pheasant, lamb, venison or rabbit, in serving pieces

2 large onions, sliced in half-moons

10 cloves chopped garlic

2 tablespoons sweet paprika

1 tablespoon hot paprika

1 jar (15 ounces or so) or 5 roasted red sweet peppers, chopped

1 cup crushed tomatoes

2 cups red or white wine

Stock if needed (chicken or beef or whatever goes with your choice of meat)

1/2 cup diced cured meat: Bacon, pancetta, ham, etc.

1 tablespoon chopped fresh rosemary

4 bay leaves

1/2 cup chopped fresh parsley

1/4 cup olive oil

Salt and pepper

Large handful of dried mushrooms (optional)

Method

If using, put the mushrooms in a container just large enough to hold them and pour hot water over them. Cover and set aside.

Salt the meat and set aside for 10-20 minutes at room temperature. Use this time to chop the veggies.

Pat the meat dry and pour the olive oil in a large Dutch oven or other heavy pot that has a lid. Heat the pot over medium-high heat. Brown the meat on all sides in batches. Do not overcrowd the pot. Set the meat aside in a bowl when browned. Take your time and do this right. Add more oil if needed.

When the meat is browned, add the onions and stir to bring up some of the browned bits on the bottom of the pan. Sprinkle the onions with a little salt. Cook until they begin to brown, then add the garlic, the cured meat and the mushrooms, if using. Cook until fragrant, then add the meat back to the pot and mix well.

Pour in the wine and turn the heat up to high. Stir and boil furiously until the wine is half gone. Turn the heat back down to medium and add the tomatoes, the roasted red peppers and all the spices and herbs (except the parsley). Stir well. The level of liquid should be about 2/3 the way up the sides of the meat. If it is low, add the stock. I typically need about 2 cups.

Cover and cook at a bare simmer — just barely bubbling — until done. How long is that? Depends on the meat. Rarely is any meat done within an hour, but I’d check a store-bought chicken then. I find pheasants and rabbits take about 90 minutes, boar, pork and hares about 2 hours, and venison and beef up to 3 hours or more.

Right before serving, test for salt and add some if needed. Add black pepper and the parsley and stir well. Serve with mashed potatoes, rice, polenta or bread. Simple sauteed greens are a good accompaniment. A big red wine is also a must, ideally something Spanish, like a Rioja.

Now where did I put my painting of that Bird?????

Can we thank the Irish for Samhain?

Most holidays commemorate or celebrate something. But what about Halloween? What is Halloween actually a celebration of? And how did this peculiar custom originate? Is it, as some claim, a kind of demon worship? Or is it just a harmless vestige of some ancient pagan ritual where folks get together for parties, dress up in Halloween costumes and bob for apples?

Halloween originates from the ancient Celts' celebrations and is based on their 'Feast of Samhain'. The Catholic church attempted to replace the Pagan festival with All Saints' or All Hallows' day, followed by All Souls' Day, on November 2nd.

The eve became known as: All Saints' Eve, All Hallows' Eve, or Hallowe'en. All Saints' Day is said to be the day when souls walked the Earth. In early Christian tradition souls were released from purgatory on All Hallow's Eve for 48 hours.

Literally translated, Samhain means "Summer's End". At this time, the hours of nighttime were growing significantly over the hours of sunlight. Hence, Lord Samhain reigned over the long winter months as the influence of the Sun god and the summer season (Beltaine or Beltane) preceded. Samhain's influence grows with the increase in the hours of darkness, as he can only roam the earth during hours of darkness.

The Druids believed that on their New Year's Eve, all of the people who died in the past year would rise up and search for the passageway to the netherworld. On this night the passageway or "veil" between both worlds was it's thinnest. Lord Samhain would roam the earth in search of these souls to capture them and take them to his world of darkness. To this day, some people put lights in their windows to help the dead find their way, and keep Lord Samhain away from taking them.

Samhain Traditions and Beliefs

Samhain is considered a time to eliminate weaknesses - our Celtic ancestors slaughtered weak animals that were not likely to survive the winter and their meat was salted and stored for the dark months, this has evolved into the custom of writing your own weaknesses onto a piece of paper then burning them.

It was customary at Samhain to leave an empty chair and a plate of food for any dead guests, so that they would not be offended.

 At the stroke of midnight - believed to be the hour the dead visited - all remained   silent  in respect.

When a candle flame flickers on Halloween night it is being touched by the spirits of dead ancestors.    

Those born on All Hallows Eve are believed to have the gift of second sight.

If you catch a falling leaf on Samhain before it touches the ground it will bring you good luck and health for the coming winter.

Halloween lanterns
The tradition of face-carved pumpkin lanterns is thought to be derived from the Celts' placing of ancestors' skulls outside their doors at this time. Others see it as originating from using lanterns to ward off any evil spirits, which may be wandering through the thin veil into the living world on this All Hallows Eve.

The lit pumpkins also symbolise that in the darkness of winter the light continues within the seeds, tubers and bulbs dormant under the earth - they are still full of life and glowing like the candles within the pumpkins.

The name Jack O'Lantern derives from an old Irish tale of a villain who after he died could not enter heaven or hell - a damned soul. So he was condemned to wander the land with only a candle to see his way (some say it was a hot ember from the devil), which he placed inside a gouged out vegetable to act as a lantern. Others believe Jack-O-Lantern was a mischievous spirit who carried a light at night and lures night travellers into bogs or marshes, which were the dwelling places of fairies.


The Jack O' Lantern used to be made from a turnip, but Irish emigrants to America adopted the plentiful pumpkin since it is much easier to carve. In the Isle of Man they still carve turnips to make lanterns and call the night 'Hop To Naa', not Hallowe’en, or Trick or Treating.

The custom of trick-or-treating is thought to have originated not with the Irish Celts, but with a ninth-century European custom called souling. On November 2, All Souls Day, early Christians would walk from village to village begging for "soul cakes," made out of square pieces of bread with currants. The more soul cakes the beggars would receive, the more prayers they would promise to say on behalf of the dead relatives of the donors. At the time, it was believed that the dead remained in limbo for a time after death, and that prayer, even by strangers, could expeditea soul's passage to heaven. 

   In Greek mythology, goddesses of the underworld were often used to invoke the Samhain. Popular Greek Goddess costumes portray Hecate and Medusa. Hecate was the most favored goddess by Zeus, and mptiness between the worlds of life and death looking for souls of the dead. Both were considered serpent goddesses, and their ancient dark legends spawned myths such as vampires, who fed off the living using venom and snake-like fangs. Ritualistic dress includes snake adornments and three headed masks. Today, Hecate is often referred to as the goddess of witches.

So, although some cults may have adopted Halloween as their favorite "holiday," the day itself did not grow out of evil practices. It grew out of the rituals of Celts celebrating a new year, and out of Medieval prayer rituals of Europeans. And today, even many churches have parties complete with Halloween costumes or pumpkin carving events for the kids. After all, the day itself is only as evil as one cares to make it.

Colcannon - A Halloween Recipe

Here's a wonderful little Irish recipe that I've grown up with.

Colcannon is an Irish dish that is rich in tradition and history. It was traditionally made and eaten on Halloween, as the eating of meat was not allowed. Some families would leave out a plate of colcannon, with a lump of melted butter in the centre, for the fairies and the ghosts.

It was also used as a way of telling someone’s fortune. The idea was to wrap a miniature thimble, a ring, a miniature horseshoe, a button and a silver sixpence in white paper, these items were then dropped into the prepared dish and stirred in through the mixture. The Colcannon was then served and whoever got a little parcel would  know their future, as each item had a meaning as follows; the ring-you will marry or if already married will continue to be happy, silver sixpence-wealth, horseshoe-good luck, thimble-you would be spinster and the button- a bachelor.  

Ths is my mother's recipe.....enjoy!

Serves 4-6

Ingredients

1 small, finely shredded, Savoy cabbage

6 potatoes

1 onion, finely chopped

1 leek, chopped

1/4 litre milk
1/4 lb melted butter
6 rashers of lean bacon (optional)

Salt and freshly ground pepper to taste

Method

Cook potatoes in a pot of boiling water until tender. Drain and reserve the water. Place the hot potatoes in a large bowl.

Add chopped cabbage to the reserved potato water. Cook 4-6 minutes or until tender. Meanwhile, fry the onion and leek in the butter. Remove from pan and add diced bacon, cook until crispy.

When they are cool enough to handle, mash potatoes with a hand masher or fork. Add the fried onions, leek, bacon and cabbage.

Add milk, salt and pepper and beat until fluffy.

To serve

Serve in soup bowls, making a little well in the middle for the melted butter

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Empanadillas

Empanadas or empanadillas (smaller versions) are in, Spain, Portugal, the Caribbean, Latin America, and the Philippines, essentially a stuffed pastry. 

The name comes from the Spanish verb 'empanar' meaning to wrap or coat in bread.

Usually the empanada is made by folding a thin circular-shaped peice of dough over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names.

Most cultures have some sort of traditional "pocket" or meat pie food making it a portable and hearty meal for working people

It's quite simple -- they're very portable, easy to make and, of course, they don't have to be meaty.

Empanadillas de Atun

Ingredients for the pastry

Traditional shape for empanadillas

Ready to start filling the pastry

The filling - tuna, anchovies and egg

Now for the tricky bit.......

Ready for the oven

........and the result!

Tuna empanadillas (Makes about 15)

Pastry
135 grm plain flour
50 grm butter or margarine
2 tablespoons of Parmesan cheese, grated
¼ teaspoon salt
1 egg
water

Filling
1small onion, chopped
2 sticks of celery, chopped
2 carrots, diced
100 grm tuna, flaked
I tin anchovies
1 tin chopped tomatoes
1 large red pepper, thinly sliced
2 hard-boiled egg, chopped
Pinch paprika
2 garlic cloves, chopped

Method
Mix salt into flour and rub in butter as for short crust pastry. Work egg and cheese into mixture to make a dough, using a little water if necessary. Knead lightly, cover with clingfilm and refrigerate for 2 hours.

Soften onion, celery, carrot and red pepper in oil and add garlic. Cook for a couple of minutes, then add tomato and paprika. Cook until the vegetables are soft. Place mixture to one side to cool. Add chopped egg, tuna and anchovies to the cooled mixture.

Roll out pastry thinly, cutting into 3” diameter rounds with a cutter or glass, 1 tsp or so of mixture in the centre of each round, then fold in half, expelling the air and crimping with your fingers. Place on a non-stick tray in a pre-heated of at 200 for 20 mins. Serve at room temparture or cold with a glass of chilled Amontillado.

Mussels and clams with tomato

The seashore - Gouache by Lorraine Rimmer

One of the biggest problems with eating shellfish is how we prepare them and not shellfish themselves. They’re often served with butter, mayonnaise based sauce, battered, breadcrumbed and fried. Just about everything you’d want to avoid on a weightloss or healthy diet!

However mussels and clams are a wonderful food with a delicate taste that are high in protein and low in cholesterol and fat. So why not try steaming and serving with fresh tomato, white wine and a squeeze of fresh lemon as a healthy, optional  way of cooking them.

Fresh clams and mussels

serves 2 - 3

Ingredients

900 g (2 lb) fresh mussels

450 g (1 lb) small clams, such as venus clams

25 g (1 oz) butter

1 - 2 large garlic cloves, skinned and crushed

1 small onion, skinned and finely chopped

150 ml (1/4 pint) dry white wine

225 g (8 oz) ripe tomatoes, chopped

finely grated rind of 1 lemon

30 ml (2 tsp) chopped fresh parsley

salt and pepper

Method

To prepare the mussels, wash them thoroughly under running cold water, then scrape off any barnacles with a small sharp knife. Cut off the fibrous beards that protrude from between the shells. Wash in several changes of water. Discard any cracked mussels, or any that do not close when tapped sharply with a knife.

Scrub the clams thoroughly and discard any that are cracked or open.

Melt the butter in a large pan, add the garlic and onion and cook gently for a few minutes, until the onion is softened. Add the wine, tomatoes, lemon rind and half of the parsley. Bring to the boil.

Add the mussels and the clams to the pan, cover and cook over a high heat for 3 -4 minutes or until the mussels and clams are open, shaking the pan occasionally. Discard any mussels or clams that have not opened.

Season to taste. Transfer to two large bowls or soup plates and sprinkle with the remaining parsley. Serve with lots of crusty bread.

Nutritional values

Shellfish are a great source of vitamin B-12 and can be eaten raw, baked, steamed, fried, or made into chowder. In addition to vitamin B-12 shellfish are a good source of zinc, copper, and iron. Clams provide the most vitamin B-12 but mussels and oysters are also good sources.

Vitamin B-12, or Cobalamin, is the largest and most complex vitamin currently known to man. A slight deficiency of vitamin B-12 can lead to anemia, fatigue, mania, and depression, while a long term deficiency can potentially cause permanent damage to the brain and central nervous system. Vitamin B-12 can only be manufactured by bacteria and can only be found naturally in animal products, however, synthetic forms are widely available and added to many foods like cereals. Vitamin B-12 can be consumed in large doses because excess is excreted by the body or stored in the liver for use when supplies are scarce.

Stores of B-12 can last for up to a year.

Recipe of the day

The Seashore - Gouache

Stuffed Mussels 

(Mejillones Rellenos - Tigres)  

This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels.

Ingredients
1 1/2 dozen mussels, scrubbed and beards removed
3 tablespoon water
2 tablespoon olive oil
1 tablespoon minced onion
2 tablespoon flour
3 tablespoon white wine
1/2 cup mussel liquid
1 egg beaten with 1 tbsp water
4 tablespoon fine dry breadcrumbs
 Olive oil for frying


Method
Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.
Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.
Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)
To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.

Tigres - Stuffed Mussels

Recipe from 'Come dine with me'

Spanish chorizo, chickpea and spinach soup

Chorizo is a pork sausage that has many different varieties and is eaten all over Spain. Most chorizo that you would buy in stores has been cured, but “fresh” chorizo, which is softer is also available. Chorizo is made by chopping or grinding the pork and “marinating” it in spices. Spanish paprika (sweet or spicey) is the spice which is gives chorizo its characteristic flavor and distinguishes it from other sausages.

Chorizo may be sliced and eaten alone or with crusty French-style bread or can be fried. It is very common to use it as an ingredient in other dishes, such as stews and soups.

Serves six
 

Ingredients

Half a ring of chorizo sausage, sliced

1 onion peeled and chopped

2 cloves of garlic, peeled and finely chopped

1 large bag of washed, baby spinach

1 tin chopped tomatoes

1 tin of chickpeas

1 litre of chicken stock

1 tablespoon turmeric

extra virgin olive oil

2 hard boiled eggs

salt and pepper

Method

Place 2 tablespoons of olive oil into a pan and add the sliced chorizo. Fry for 2 mins.

Add the garlic and onion and fry until golden.

Then add the drained chickpeas, tomatoes and chicken stock.

Season with salt, black pepper and turmeric.

Bring to the boil and simmer for 40 mins.

Mix in the baby spinach and cook for a further 5 mins.

Remove a third of the mixture and blend.

Add the blended soup back into the pan and stir well.

Before serving sprinkle a good helping of chopped, hard boiled egg onto of the soup.