Rice Culture in Valencia - More Than Just Paella

After paella, Arroz al Horno is probably the most iconic dish on the table in the Valencia Community. This dish is traditionally baked in a ceramic dish and includes pork ribs, panncetta, morcilla sausage (black pudding), garlic, tomatoes, potatoes, and garbanzo beans (chickpeas).

The region of Valencia is known for its many rice dishes, like paella, but there are so many other mouth-watering rice dishes to enjoy, (see below) . In English Arroz al Horno is called Oven-Baked Rice.

This traditional dish is so popular that Xàtiva, a coastal city in Valencia, holds a festival in honor of Arroz al Horno.

Traditionally, this dish is prepared in a clay or ceramic dish. So, you’ll need a ceramic, enamel or stainless steel casserole dish that can be used on a stove-top and in the oven.

Valencian Arroz al Horno (Oven-baked Rice)

Serves 4

Ingredients
lb. lean pork spare ribs

1/2 lb. morcilla, blood sausage ( or bury black pudding)

1 whole head of garlic

1 cup diced panncetta

2 medium tomatoes

1 1/2 cups of paella rice

4 cups beef stock

2 medium potatoes - sliced

4 oz. cooked chickpeas

olive oil

salt

Method

Cut the morcilla sausage into thick slices or if small leave whole. Cut tomatoes into slices approximately 1/3 inch thick. Peel potatoes and slice.

Pour a few tablespoons of olive oil into the casserole dish and heat. When hot enough, fry the pork ribs and pancetta until golden brown. Add the potatoes and the rice into the dish, then add the stock and season.

Sprinkle the chickpeas around the dish. Simmer for 10 minutes 

Heat oven to 375 degrees.

Before placeing the casserole dish in the pre-heated oven, arrange the sliced tomatoes and black pudding on top and place the whole head of garlic in the centre.of the dish.

Cover and bake in the oven until the rice is cooked and golden brown.

ARROZ AL HORNO

Below are just a few other Spanish rice-based dishes:-

Arroz a banda
Arroz a la cerveza
Arroz a la criolla
Arroz a la franciascana
Arroz a la húngara
Arroz a la Jardinera
Arroz a la mantequilla
Arroz a la mexicana
Arroz a la milanesa
Arroz a la morrón
Arroz a la oriental
Arroz a la persa o arroz dulce
Arroz a la poblana
Arroz a la puertorriqueña
Arroz a la Saz
Arroz acuario
Arroz al coñac
Arroz al curry
Arroz al estilo libanés
Arroz al horno
Arroz al Guadalquivir
Arroz al vino
Arroz blanco con frutas secas
Arroz blanco
Arroz Bombay
Arroz brut
Arroz caldoso de puchero
Arroz campanero
Arroz cantonés a la vietnamita
Arroz color
Arroz con acelgas y sepias
Arroz con aguacate
Arroz con alcachofas
Arroz con almejas
Arroz con ancas de rana y cangrejos
Arroz con atún
Arroz con atún y apio
Arroz con bacalao
Arroz con bacon
Arroz con bogavante
Arroz con camarones
Arroz con castañas
Arroz con Cerdo
Arroz con cerveza
Arroz con coca cola
Arroz con coco
Arroz con col
Arroz con coles de Bruselas
Arroz con coliflor
Arroz con "Consomme Beef"
Arroz con costillas de cerdo
Arroz con chocos
Arroz con espárragos
Arroz con frutos secos
Arroz con hígados de pollo
Arroz con huevos escalfados
Arroz con Lentejas de Año Nuevo
Arroz con Mariscos
Arroz con Mejillones
Arroz con mejillones y puerros
Arroz con palmito
Arroz con patatas y bacalao al horno
Arroz con Pato
Arroz con pimientos fritos
Arroz con Pollo
Arroz con Pollo Almendrado
Arroz con Pollo "al estilo Panameño"
Arroz con salmón al cava
Arroz con sardinas
Arroz con sobrasada y botifarrón
Arroz con verduras
Arroz con vino
Arroz Congrí
Arroz Costa Brava
Arroz cremoso con azafrán al manchego semicurado
Arroz cremoso
Arroz Chaufa
Arroz Chaufa de Mariscos
Arroz Chaufa especial
Arroz chaufa tres sabores
Arroz chino
Arroz de conejo con mejillones estilo Ornosa
Arroz de Pascua Rusa
Arroz de verduras
Arroz español
Arroz especial
Arroz frito
Arroz Frito Tres Delicias
Arroz Genovés
Arroz Graneado
Arroz huertano o de verduras con bacalao
Arroz Imperial
Arroz rojo integral
Arroz integral con alcachofas
Arroz Ligur
Arroz marinera
Arroz marinero
Arroz Montemar
Arroz negro con sepia
Arroz negro cremoso con sepias
Arroz negro cremoso de setas
Arroz pilaf
Arroz pilaw
Arroz pilaw
Arroz rápido
Arroz salteado con coca- cola
Arroz sazonado con lentejas
Arros pobler Arroz sorpresa
Arroz sushi
Arroz Tapado
Arroz tres delicias
Arroz vapor
Arroz verde .............PHEW!!!! thats a lot of rice dishes

The following link by Hugh Fearnley-Whittingstall includes a few more great Spanish recipes

http://www.guardian.co.uk/lifeandstyle/2011/apr/02/spanish-recipes-squid-pork-almonds

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.



Macro photography with a point and shoot

Much has been written on the topic of Macro photography for those photographers fortunate enough to own a DSLR with macro lenses – but what about if you own a compact point and shoot camera? Can you get great macro shots too?

While the results achievable with a point and shoot camera in macro mode probably won’t compare with a DSLR with a purpose built macro lens I’ve still taken some remarkably good shots with compact cameras 

Adding filters to your photos will give the macro images a twist. So why not have some fun and give it a try? Below are a few taken wjth a Nikon Coolpix.

 Start with a simple flower arrangement, select macro mode, then just point and shoot!

Sunshine on a plate

Why not bring a little sunshine indoors on these wet and windy days we're having lately ?

Tapas always remind me of holidays - sun and fun. Here's a few I'll be making this weekend - Ham Croquettes, Gazpacho shots and the famous spanish Albongigas.....yummy.

Croquetas de jamon - Ham Croquettes

The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, chopped prawns, chopped chorizo, cheese, or just about any vegetable. Start the preparation the previous day to allow the béchamel time to set. It will make the mixture easier to handle when shaping the croquetas.

Ingredients
2 tablespoons olive oil, plus extra for deep-frying
4 tablespoons unsalted butter
3 heaping tablespoons all-purpose flour
1 1/2 cups whole milk, heated
3 ounces jamón serrano or other dry-cured ham, finely chopped
Salt
1/2 tsp nutmeg
2 eggs
2 tablespoons fine dried bread crumbs
Lightly oil a shallow 8-inch square dish.


Method
In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk and nutmeg. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.

Add the jamon serrano, season lightly with salt (remember, the ham is already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.


Break the eggs into a bowl and beat ligthly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the béchamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.

Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides. Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes.

I like to eat mine with a side order of ajoaceite ( all-i-oli)......Buen provecho!

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.



Full Flower Moon and Beltane 2012

Another Full Moon is on it's way, May 6th, the Flower Moon in Scorpio....... very.interesting indeed

Full Flower Moon – In most areas, flowers are abundant everywhere during this time. Thus, the name of this Moon. Other names include the Full Corn Planting Moon, or the Milk Moon.

What is Beltane/Bel-teine ? 
An ancient Celtic festival celebrated on May Day.

Again, going back to my ancestral roots, I'm.totally at one when it comes to do with anything regarding the Celts and Mother Earth. I feel that the festival of Beltane flows straight through my bloodline.So for the uninitiated here is a brief outline about this special, mystical festival..

Beltane honours Life. It represents the peak of Spring and the beginning of Summer. Earth energies are at their strongest and most active. All of life is bursting with potent fertility and at this point in the Wheel of the Year, the potential becomes conception. On May Eve the sexuality of life and the earth is at its peak. Abundant fertility, on all levels, is the central theme. The Maiden goddess has reached her fullness. She is the manifestation of growth and renewal, Flora, the Goddess of Spring, the May Queen, the May Bride. The Young Oak King, as Jack-In-The-Green, as the Green Man, falls in love with her and wins her hand. The union is consummated and the May Queen becomes pregnant. Together the May Queen and the May King are symbols of the Sacred Marriage (or Heiros Gamos), the union of Earth and Sky, and this union has merrily been re-enacted by humans throughout the centuries. For this is the night of the Greenwood Marriage. It is about sexuality and sensuality, passion, vitality and joy. And about conception. A brilliant moment in the Wheel of the Year to bring ideas, hopes and dreams into action. And have some fun.....

Traditions of Beltane

Beltane is a Fire Festival. The word 'Beltane' originates from the Celtic God 'Bel', meaning 'the bright one' and the Gaelic word 'teine' meaning fire. Together they make 'Bright Fire', or 'Goodly Fire' and traditionally bonfires were lit to honour the Sun and encourage the support of Bel and the Sun's light to nurture the emerging future harvest and protect the community. Bel had to be won over through human effort. Traditionally all fires in the community were put out and a special fire was kindled for Beltane. "This was the Tein-eigen, the need fire. People jumped the fire to purify, cleanse and to bring fertility. Couples jumped the fire together to pledge themselves to each other. Cattle and other animals were driven through the smoke as a protection from disease and to bring fertility. At the end of the evening, the villagers would take some of the Teineigen to start their fires anew."

The largest Beltane celebrations in the UK are usually held in Edinburgh. Fires are lit at night and festivities carry on until dawn. All around the UK fires are lit and private celebrations are held amongst covens and groves (groups of Pagans) to mark the start of the summer. However, you can celebrate the Fire Festival on May 6th, at Thornborough Henge near Ripon in North Yorkshire.

 Beltane - Fire festival 

                                                      

   http://www.celebratebeltane.co.uk/

Green Olive Crusted Chicken with homemade green olive tapenade

 I LOVE olives !!! and this - I think, has been firmly demonstrated on my blog. Such a shame that on the British Isles there isn't the same selection and variety of olives, that can be found in the Mediterranean . The versatile olive fruit can be eaten as an appetiser, either on its own or stuffed, or  often used as a cooking ingredient especially in the Med.
.

Raw olives are incredibly bitter, so once harvested they are cured and then usually preserved in salt or brine. The small, oval olive fruit has a flavour ranging from salty to mild and sweet. It can be harvested at any stage – the immature fruit is green; it turns red-brown and then black when fully ripened – which accounts in part for the variation in flavour.

The Original Tapenade

The original tapenade is a purée that stems from Provence, France and is used as a spread. The word tapenade comes from the Provençal word tapèno, meaning “capers,” which are a common ingredient, but some people think of tapenade as basically “olive paste.” It is considered a gourmet condiment.
There are several sets of ingredients that tapenade may contain, with more variations introduced as time goes on. The original spread contained capers, black olives, and anchovies, all of which were pureed along with olive oil. Other ingredients mentioned include lemon juice, seasonings such as fresh herbs, and garlic. Some recipes specify the type of black olive to be used, such as kalamata, nicoise, or gaeta olives, and some call for mustard, liquor such as cognac or brandy, and red wine vinegar. They differ in whether they use anchovy paste or fillets.

Other ingredients that can be used as a base for tapenades are :
artichokes
portabella mushrooms
sun dried tomatoes
green olives
roasted garlic

Tapenade can be served with vegetables, fish, or meat, and is sometimes used as a stuffing. It is often simply spread on artisan bread, pita, crostini, or crackers for use as an hors d’oeuvre. Some use it as a sandwich spread, while others use it to top baked potatoes or toss it with pasta.
Homemade tapenade can be prepared using a mortar and pestle or a food processor. Tightly covered, it will keep in the refrigerator for up to two weeks. Tapenade butter is created by combining classic tapenade ingredients with butter to make a paste. It is used as a meat garnish or inserted under a chicken’s skin before roasting, and it is sometimes used to create a sauce. Tapenade butter can also be formed into a log, wrapped in plastic wrap, chilled, and served in slices.

My green olive Tapenade

Ingredients
2 cups Spanish green olives (olives stuffed with jalepeno peppers will give this a kick)
1 clove of garlic
2 tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon finely chopped parsley
1 teaspoon lemon juice
6 tbs olive oil

Method
Place the olives, capers, anchovies, parsley and garlic into a food processor (or use a mortar and pestle for a more authentic paste) . Cover and process until the mixture is finely chopped. Add 6 tablespoons oil and the lemon juice and process just until combined. Do not over process to puree the mixture.

Green Olive Crusted Chicken

Ingredients
Homemade green olive tapenade (enough to spread over 4 chicken breasts)
50g breadcrumbs
Finely grated zest of 1 unwaxed lemon
1 tbsp grated parmigiano reggiano cheese
4 chicken breasts (about 500g)

Method
Preheat the oven to 180C, gas mark 4. Mix together the tapenade, breadcrumbs, lemon zest and cheese. Press firmly onto each chicken breast to coat. Place on an oiled baking tray and cook in the middle of the oven for 20-30 minutes or until the chicken is cooked through, the juices run clear and there is no pink meat.

Serve wth seasonal roasted vegetables