pecs NU gy eg strong: oranges are used to flavour a creme caramel: garlicis made into a ere eres re Cec fecneot iat) filing food, then try some of the dishes in this step-by-step guide. eee ers Paella (rice. with chicken, seafood Preece a (chilled tomato-based soup ee eee eee pores yee | Cees eee er ee eae dishes, meat stews and a sampling of the exceptional desserts of Spain. (1STEP-BY-STEP SPANISH() BASIC SPANISH PANTRY |) ost of the nadie fio supermarket. The ow una Spanish coting aan be own in your local lngroents,oucbas Chorizo sausaze, which are nko adaseddlinaaens, um becca epee wth altace (Ge the eave of Chorizo, with py salam) Alvis An eggrbased ‘mayonnaise, heavily Ravoured with garlic, Alomed"There ars mary uses for ‘almond in Spanish ‘cooking in both savoury and sweet iches: Almond meal is very Finely ground blanched almonds, te fs ued in nous, sauces ard cakes i the same way as Mou Capricunss Green snd red capsicumsare used extensively throughout Spanish cookery. To peel capsicum, place i tandere hot gil, or holding i with long handled tongs cuen it ‘vera gar fame until the skin blackens. Set aside until eal ‘covered with a clean dampened teatowe ‘The black skin will Nake off easily and the capsicum will have a delicious smoky Aavour Chick peat No lenovn as Sparish beans, garbanse or eel peas. They have a imutgyNavour aad a crap texture, Chele peas require long soaking (about hours) before cooking: Canned chick peas, unally Tabled as garbanzo, may be substitated without lass of taste Chorizo: Spiced coanely textured red suisse extensively Aheoughout Spain, “Any spey salami may, ‘be used in ts place. Garle: Fresh garlic ie usec extensively and is best erushed on 3 ‘wooden board with the point ofthe blade cof a lange knife. A ‘small amount of salt added to the garlic bofore crushing wall produce «paste Herbss Spanish cookery wses a varicly ‘ot herbs al of are readily avadable to.us Beat used fres Dbutifunavailabe, ried may'be subsinuted (reduce the quantity). The most commonly used herbs are rosemary, thyme, sag, bs mintand parsley. Olive Ot: Thr i 00 substiute For the taste oF olive oll and Spain produces some of the beat, Enperiment with dllfcent branes to find the one that best suits your taste buds Onies Spanish or red onions are readily available at mest igreengrocers. They BSG are milder an sweeter than brown onions and are delicious when eaten ray in sulads, When runsvailele, ubstinte white or brovn onions, depending on the recipe Padllas The moot well Jknoven ofall Spanish dishes. The ingredients vary from region to region, depending onthe Jocal produce bus it always conta Hee Aavoured with gaslc, safron (or turmeric) and olive ol Pacllera: Tre name af the large flat wor hanallod pan nocd solely for the purpose of cooking famous rice dish, Paella, Any large, hheawy-based fying pas o shallow psa the most, may be sed. Paprikas spice made from a varieny of sweet pepper trown extensively through usope. Ite a deop rich recolour fad bs md aromatic aroma with « strong earthy lavou, Sweet paprika is most ‘commonly used but « hotter variety aio available Pine Nude The kernel from the cone of certain ypes of pine that grow around the Mediereamenn coasts, Available from srevteuptinaliaie health food stores. Riss: Plain baile vee is rarely served in ‘Spuin ~ rice i usually coloured with saffron Nasoured with fied ‘nian, or cocked ‘with other ingredients asin Paclla, Long- szrain rice gives the && beat results Saffron: Available {ground cein stigmas. I ican expensive spice and may be difficult obtain. IF unavailable, «smal amount of sicker tureiericar ground tee paprika may be used in its place, Sherry: Spa. prodices some of the ‘world's Lest sherry fron dey through to sweet, Both are used in many sweet and savoury foods Tomatoes: Almost every savoury re bob cleur and Bavoas Use rere fullbodied tomatoes Tfuseraiae enone cxcllent suite Vinugars Wise vinegar bth ed and hoaualvags oe in Spnith cookery If tnnvalble, white andl vingars inay be sabatitedSTARTERS & SOUPS eve sarters and snlke mast Spanish ford are vic and rob fark Sere in all uate. Proaration tne 5 Combine 15 minutes » Find, juice, olive a 2houre marinating gull, parsley Canking tine paprika ina large 6 minutes howl. Adal prepared ‘Tenderand delicious, Sener 46 ‘etopus, cover with plate wrap and Ti baby octos Peovea gurl, ‘marinate 1-2houes, ‘rushed Yaeup chapped Yeap lemon juice ——_ fresh parley ‘i cup olive ot Ttablapeorigeenn® | and cook under weet paprika movin high heat S ‘minutes each side 17a clean the 2 Vick up the bady while spooning over ‘octopus usea small and usethe index. marinade, Serve hot sharp knife and fingero push beak or cold emovethe gut ky up. Remove, Note: For extra cither cutting off the octopus thoroughly, flavour marinate the head entirely or by Remove ayes. Cutsae octopus pieces 2-5 sling openthe head into 2 or 3 pieces and days, cumming and removing thegut, setaside, every diy. i, (pe eo Lig ar Pek ay “ ho ine Coase snaermosiun high 9 head and emov te gl Figerte post Pe beak up and emo ars aoa a Bat Sich Se ue spoon Se manradWrinkled Prarie tine ad oil slowly in @ Potatoeswith 29 minutes thin stream, Hendin ‘Mojo Sauce ovina tine: until al oilis added 25 minutes and sauce has Serves 6 thickened slightly. Adi vinegar and bot TSbabynew Tieasposn ground | water and blend 1 potators sect papriba ‘minute longee Tteblespoon olive oil Vs cup olive of! 4 Serve potatoes hot 2teaspoonsalt —— 2eableyoonewbite | accompanied by « wine vinegar spoonful of Seuca swer L tablespoon bot ‘Note: Mojo siuce Peete ster ‘originated in the Teaspoon eunin Canary Islands and is weed served throughout Spsin in Tapes bars. TPrehest oven to golden brownand Another version of moderately het slightly wrinkled, his sauce uses Finely DUGFC. Place potatoes Shake pan ewice chepped coriander insinglelayer ina during cooking ime. leaves in place of baking dish. Pour 3'Tamake Saces pape. This is fever il; shake panto Place garlic, mio, sseved with ied fh, dlistibute oil evenly. seeds and paprika Wrinkled potatoes are Sprinklesale evenly inte bonlof lod alee good served with over potatoes 2 Bake 20-25 minutes for antl potatoes are pprosesser Blend far 1 garlie mayonnaise minute. With mater (Al-oli), especially constantly swith Fisk owl oe possoestnen spin sal Bako nf oats ave golden brown soo eigni wine Bond pas tind, te gare, ‘ok open go sony inaSpanish Pies Preperation tne aS minites Cooking toe: “48 minites Theidealenack, Sonu 46 ash Zeloves garlic, Faded yeast cried Tiacapeon orton -2rnsinonfond ugar hed 2 epeplain low 1m Hg oan Leap warm water tomato dined and crushed sortie Yatasipoon ground Tipinacl lowes, pepper breed 12 pitted back olives Tablespoon olive ail eoyped Preheat oven to moderately het DMPC, Brush a 30. 269 tin with melted butter or dl 2 To make Buse Combine yeas, sugar and flour in a large bowl, Gradually cll svar water blend tunel smooth, Knead dough an a lightly Noured surface tundd emooth end caste. Place it into a Tighly ofed basin, cover with a thie Jone snl leave ro ise in awarm position for 15 minutes oF until the dough has almost doubled in bale 3'To make Topping: Place spinach in large pan, caver and cook ‘on Tow heat for 10 rinates, Dean spinel and eool Using hands, squeeze 4 Heat of in medium panied gadis ana ‘onions, Cook aver low heat 6-6 rinutea, ‘Add romatoes and pepper; simmer genily For § minstes: 5 Punch dough don, remove from bowl and knead om lightly owred board for 2:3 mints, Roll dough ‘out fit prepared iin. Spread with spinach, top with tomate rmixmure and sprinkle ovarelh 6 Bake 25.50 minures Cat ioco small squares or fingers. Serve ot or cold ‘Noto: In Spain the base of the pia is sade From lefiover ‘brea dough from the Jacl baker. ‘The base camalso be made fiom e080 dough or shorterust pas Hint aut dowgh maybe sue theca belore luee container or bow Nasa pane cent rd hy od al ts icant doagh eisabars svaMenowar Toa nthe ove fi. ‘Tos hls he doughs penance nga dough ona igh tore autace Gaxkialy actvamvatro fw, yoo Koa ‘Ads oraioesane papperto cooked Spread daugh mh sprach arto withChilled Tomato Soup Slices white breath ‘nats removed S lange ripe ematoes, peeled weed) and shoppe) Teecumber, pled, seededand shopped Lomall onion, chopped Jamall green ‘xputenm, chopped Yaap chopped fede mint 2elovesgarlie ernubed 2eablespoonsolive oil 2tablespoonsred wine vinegar 1 Combine all ingrediones except ied water in a large bowl, Cover with plastic wrap and ‘ara For 20 minutes 2 Divide mixtare into thins. Plow one third into food processor bowl U the pulse pres button Tor 30 weronds or until i Preparation tin 16min 12 hours refiigeration Sev 46 Diablespoona tomato paste E2 cups ied water counvistr TL mudiea red ‘npuicune out into thin otripo ZL medium onion, thinly sliced Lamatlcxcumber, peeled odd and chapped Lhard-baled eggs, clapped Yeap slived green olives smooth, Pour mixure intolarge bow! repeat wih remaining two batcket, Thin ‘mixture to desired consistency using ied water, Cover with plate wrap and refrigerate Fora last sa ot 5 Serve soup in large (oF dividual bowels with ice cubes Garnish are placed insrall bowlsand pased around for {guests toad soup fs desired. Note: Tis soup ia aon throughout the world by it Spanish name, Gapacka. Iria the ‘most welllenown of Spanish eoups Ieis slways served cold india avery refreshing way to arta sumer meal “Tomatoes muse be pe no nsto achieve the best favour Remember to remove teede, Canned tomatoes may be subaitutd i frou ae ot available. ‘ham ngage een eae ‘eam and and ey 2 mos Fae ane fir the nue ho (ee rosensor ara and ur sen, Cre nace water min ne aca tae stave sonore) 3 oo ee eG ‘Shop games an pace insmal bows PSE waco sow a8 soaredGarlie Soup Pryurativa in cook over median Bo mines heat 5 minuter oF Cooking tine: unt they tur a light golden brown, Aadust chili to sui 2 Add tomatoes shill powder Wapale ae Timea. m Brig fo 6 doves gars, avec paprika immer Be Ya teaopoon ebillt 50 minutes, Ts eupfresb white paver 5 Ada eggs in thin breadirumbs Thowater Atream toaimmering S med vige 2 egy, lightly beaten tomatves, peeled ——Wheup chipped freuh ‘and chopped parsley nutes longer Kd yurlc. Cook not brovn, Add ‘over genile heat 1-2 breadcrumbs and eReWhite Fish Soup Pepunatne time the refrigerator for I> Ss ees Phos 12 hours 3 Place fish mixture marinating Jno large pay add Alemon-lavowred Coking tne: stock, wine and soup served over a 1Sminaces pepper. Ering slowly slice of toast. Serves 46 to simmering point and simmer covered Thy whitefish fillets 5 bay leaves For 15 minutes or until Samal rd onion, Yaenp ole oil Fish i just render eon Diableapcons bite | A Jur boloee sorvieg, Selves gare wine vinegar toast breed on both ee LT fi ook sides until golden Yacup fely choppsd I cup Arywhitewine | lycawn. Place into free parley Ya texspoon ground | individual bowls and 2 teaspoons finely pepper pour hot soup over, _gratedemon rind — 46 tick sieesof | Serve immediatly scup fred omon white bread Note: We used perch thyme leaves inthis recipe but any, white ish or T Remove all kin and ind, lemon thyme, combination of fish bones fromm Fish fillets bay leaves olive oil maybe used, andeutinto 250m and vinegar: Pour Traditional Spanish pieces: Phoe Grh ine mixtuee over Doren ie oval in shape a laege bowl prepared lish, cover and has avery ers 2 Combine onions, with plastic wrap aad crust: French broud tga, pacsley lemon leave to marinate in maybe substitoted Cette fh iets nie 25 en squares Cambie onions, ge, ease, men lin pace eae ba. "id onc tp bay, oan es “ lace moc noe pan 3 aa ‘ost tne a opieEGGS & RICE Fags and vive are staple in Spain where Pala soften known singly a ‘ice and te Potatoand Onion Ome called Tare Potato and Onion Paparitio tine: 3 Heat extra oil in ‘Omeletes 15 minutes clean par. Add exe Cooking tine imisture and cook 20 minster covered over medium Senay 46 hhoat 15-20 minutes or penta fer, Pesblewpoonsaliveall Feage ] Place under hot geil 2 large potaties, cet Véteagparn ground | until golden brown eto TS emeubes sect paprika 4 Serve hat oreold 2 mediun onions, Ttableipoon ove oi, | cut into wedges with a opp extra simple aclad, = ‘Note: Tho success af THeaceilin medium occasionally, unl this omelette relies on heavy-bsted pan; add potsto is cooled, slow ever heat, which ppotatoesand onions. 2 Remove potato and is why you need a Cock aver a mediim- onion from pan, heany-based pan. A high heat until golden Drain onabserbent nonstick pan may ‘brew and well pape Beat eayeand —alrahe sed. 1 coated with oil paprika ina medium prevents the omeleie Reduce beat, cover bowlunti frothy; from aticking and aso the pan and cook for gently tivin potato: reduces the amount of S-Ominutes, sieving onion mixture oil meded by half jegasane paorksinamedum bow Gant ste fhepola-one xe mb ‘nn Bot in oct Site matrd = ry, featFlaming Eggs Prperaton tine eggs. One-by-one 25 mines carefully break each Covking ine egg into these 25 minutes prepared holows. Hot and spicy Semee 46 53 Top mixture with falami, Bake for 20.50 Ziablespoons oli oll? tlespoons tomato | minutes or until Lomall onion, whites are set and chopped yolks are stl sot Lamall red capsicum, 12thin ices epicy | 4 Sprinkle with cas alan pareley and weve Tteadpoon finely 2 tablespoonechopeed| immediately chopped re chill’ fre parcley Neees Tx Spin the Tx 440g can salami that would tomatoes, srudled traliionally be used for this dish isa Preheat oven to paste aed cook coarsely extred red rmedersiely dow uncovered over low sausage called 16°C. Heatoilis eat or 10 minutes, Chorize. Any of your medi pan,add stirring occasionally. favourite salamis an forion and cook over 2 Transier tanato” be substituted. media heat ual mixtureintoshallow This isan excellent soft and lightly ovenproof dish. Using dish to serve for geen. Addeapsioum the bowl ofaxoup brunch r aight And chili, cook 23. spoon, press six lunch accompanied by minutes longer. Add helloweinto che clep groonealad tomatoes and tomato mixtureto hold the and erusty bread. i ad i \ Shas ‘Aci capnicumand chil caakedanen Using 2 eoxp soam, poss holon rio Cerataty beat sn e9a inte o50 (Cove each 099 win vo sices ost Inpnted cones tolterSmouies.” Relenato mateo Pal caeh oe rovers noo ‘rd Eako tr 28.50 mats.Egg and Zucchini Preparation tne: aiutes. Add Scramble 15 minutes tomatoes and cook Cooking tine ‘over low heat for 15 minutes About 45 minstes Sens 46 5 Place eggs anc pepper is medium mizing hovel and beat Tablespoon olive oil Tamallgreen Marge onion, expuicum, coped | oil well combine. cee) Barge ripe tomatacs, | Pose age over Araabors bacon, ededand chopped | ycchini mixture and ea boys cook unl egg are Sumail zucbini, ——_‘Vateaugoon ground | se, sieving lied pepper pecasionally: Serve immedistely with hot THeacoil inlarge onion iegokden brown buttered toast. pen; add onion and and the bacon evisp. Note: Addl a finely huscon. Cook over 2 Add macchini and chopped fresh red medium heat until the capsicum, cook for 3 chili ifdesired. ‘orien i goldon and he bacon ers ‘apsieum ond cack ermine fd eo 8Paella Ameal in a pan, [TEEEeaaeaeaE | Fboned chicken ‘highs cach at nto fiow Larger expicar, stopped Tablespoon copped ale Bq marinara nie 2 caps iongsrain rice Tntloecnctnecsd =e 1 Heat oil in large heawy-based pan ade chicken pieces, Cook ‘over medium high Theet 2-3 minuces ce unl golden browa, turning once, Remove from pan: drain on absorbent paper. Add capsicum. parsley and ‘marinara mix to pin tind sti for Iminute ‘ver medium high bets remove mistare and set aside 2 Seale rice in cold water 19 mirates, din, singe under Proparaton ter 125 minutes Coking ine 20 minutes Sera 45 Pelovea gal ertabed I mediune onion, ine top te base Yteaupoon ground enps chicken stock Loup frozen peas 125g aalami, binky sliced Memory eat into 6 sedges cold running water; dsin agin {3 Heat extra oil in pan, add garke and Salon re oe redivm heat I minute cor until goklen. Add Foe, stirwell- maleing ‘sore ree grains are sll coated with ol Stir in turmerie and took swith tight Biting Ie 4 Bring tock slowly ta the boil str once Reduce heat, simmer orered 8-10 minutes Place ebickes on top of ice, coverand ‘cack over low heat For se furthe: 10 minutes. 5 Add capsicum and marinara mix, peas and salami. Coverand coak on love heat for 8-19 mimatesor antl almost all the liquid Inne been absorbed 6 Remove from hext, stand, eovered minutes or unt all liguid is absorbed and rice i just tender: Separate rice grains swith a ork just before serving on a large pater garnished with lemon wedges Note: Paella is the best knawa sce dish, eam Spain. Ietakes intone tne shallow round par or “Peller tha itis cocked in. Any’ shallow pan will make ‘suitable substite ‘There are many vatiatione tothe basic Paella recipe—a rmizture of prawns, mussels and scallops may be substituted for the marinara mixin this recipe Grok croton cas tr 23 7] ee 0 to eet anton ana. (2 Sig molto Sea th ‘Sir in wor ana tact aver ant ‘bing som tothe a Gnd taamand cook 8 1 mous7 ‘water drain again. 2 Heat olland butter rie, reduce heat to Rice Valencia Preparation tine ‘Siyle 10 minates ~ Cooking time: 15 minutos Sens 46 2 teaapoons fir Heaps lanipgrata Leablespoon olive sil Vacap orange,iuice 159 buter Teip tweet cheery Tmedlian onion, teu chicken chopped tack TSoak vie incold in amediam pan ove water IDminutes, low heat. Add anion drain, rinse with cold and cook unt nos oe ight poo grated orange rind incly il golden Tbrown andl clip ald id eange a. ernge low. Strive? sates or nl Tighily golden 1d ong jwiee, sherey end stock, Cover pan with tighe-fiting lid, Bring tothe bal str once, Reduce heat, simmer, covered 810 minutes ‘or unl amos: ll liquid is absorbed, Remove from heat, stand, covered 5 tminates or an all Tiquid is shsorbed witha fork and serv,VEGETABLES & SALADS Alot of thee vepetble es can be ered a a sourecon ther ow, some of er ‘asa melo ei frases ba Tomato and Paparaton tines 1 Heat oil in medio Capsicum Stew 16 mites pan; add onion. Cook, Coking tine: ‘ver low heat unt ines onion is soft. 2 Add red and grcen capsicume and eoele Zeableypoons olive vil I large green ‘over medium heat for Tange red anion, exputeam, hopped | 6 minutes, siring chopped urge ripe tomatoes, | % Sic in omstoes snd ey peelDand chopird | brown sugar, Reduce capsicum, chopped 2tragpoons brown | est, cover and cook for 6-8 minutes until vegetables are tender va f \ hep ecand 00 sasiams ito —_‘Topee tribes make a ral rosa Sores enichoporemirgnineys pred plan tay war satan conk conned eS tice aMixed Grilled Prepanatioa te: Vegetables with sO minutes Carl Corin tine ‘Kaesasaise 15 minutes ") Servs 4-6 “aiRtie A onedinn red usi0ssuse eapeictins 299 yolks A medinn firm “A elove«garli, tamatect ruabed Aamallonions Loup olive oil Theap olive oil aes Uaain chopped rode /2tablegpoonslemen parsley a Tele gars, crushed Tatenspeon ground veces pepper Aomatleggptants To make Garlic time, whisking Mayonmsise: Place constant until imo s mediuen ising bowl Whisk rogecher creamy. Increase addition of oil as For 1 animate. Add ol about a teaspoon a 8 ‘mayonnaise thickens. ein pepper and To make mayomeise a of tee8000n bine et mare ice. ‘giay aoc ol aco wleunpesed ve lemon juice. Set aside, 2 Hace whole tunpecled vegetables conto lightly ciled geil. Conk under hot gil 65.8 minutes, turning once, unl they are black all over remove, cover with clean wer teactovve and allow to cool slightly. Peel blackened skin from vegotablee and cut into 2 em eubes, Arrange them in a serving dish 4 Combine olve ol parsley garlic and perper isa smal Dow! and pour over vegetables. Serve hot companied by lie Mayonnaise Spanish bread eo oa blacconod sin Fo vegeta ambi ove onary, Bopper in asmallGow »Orange and Prpanston tine deo’ ese the juice mach Salad 1S minutes 2 Break spinach into Seo 46 bite-siznd pieces, phice into a large Dov, dd shoed Tmicdium oranges ‘Vreup olive all coin, orange and W-t2apinach leaves Vacup red wine lack aves A medium red onion, rinegar SPlacsoliveoilind lid) Tesi eRe era) visegarin anal Ypeuppitted black aut bowl Whiak unl oleae wel combined. 4 Pour dressing over TPlace each orange Separate segments by salad and toss to mix ‘ona board, cut a2 em carefully euting well, Pace into slice olf each endto between membrane serving bow) sprinkle ‘where the pulp starts, and flesh with a small with tousted pine nuts Peel, removing all sharp knife, Do this are serve the salad whit overs howl vo.yeu immediately, < ‘iarge. hon pool they. ietamspnach esvesintowi ait ard vinegar iba smal BontAsparagus and Preparation tine: Artichoke Salad 20 minutes Cooking Tine 10 minutes Series 4 Thaneb fresh Zeloves garlic oliead separagns Hinky 150g green beans 2 teblecpoonstive ol 150g button 2 tablepoon lemon ‘nushroome Juice Saunned or Tatenapoon back marinated pinper Artihoke kearts 2 tablespoon finely 50g buter hopped mint Vateaspoon ground sweet paprika 1 Cut aaparngue spears into 6 he cope (on, Cu half and artichoke hearts ineo quarters, 2 Half ila medion saucepan with water Culup aoarans, pene, mustrcoms vaio aie boring to the bol Place asparagus ane beans inte the boiling saver fe 1-2 minuees fo unl they wen bright green, Remove from heat, Plange into ‘bowl of iced water ‘and leave uni chile drain 5 Heat hotter ina small pa. Add paprika and gate, ack for 1 minute, ‘Add mushrooms, ‘code 3-3 minates remove fromshest 4 Combine of Jeon Jule, popper and ining ina small bow. Mix wall. Place asparagus, Deans, mushrooms ‘and artichokes in 8 medium bowl Powe ‘over ol mixture and toe well Transfer ll to serving bevel, Notes Phinging grvon vegetables ino cold waier alter cooking helps to retain thelr ‘colour and favour ‘This salad can be made with capsicum, ‘bread beans, carrots, pees or succhin. Sol asparagus end beats an bon lange nto bod water. 2s 7a msticoms tote btn, p48 ino ge nan exogeter ne smat bono eran sie Popo ormCarrot with Prparatin tine ‘Salmi and 15 minates Raisins Coking Tame 15 minutes Series 45 Piablespoons olive oll Aapring onions, Webinalsaspig aed salami, cutinto —‘Ysteaspoon cumin wipe once Bg buter Ye teaepoon ground Grcdtum ewrot, cinnamon Sinely chopped — We cup raisins Yeap pine nets 1 Hest olin kage pany add salami. Cooke ‘over medium heat? Aastsaant, caret. ng ‘minutes oF unl just crip. Remove and drain onabsorbent ‘nn svi and cars pat rena. Fibres, e206 3 paper, Remove any ‘excess ol from pan, 2 Heat baterin pans ‘add salami, carrot, pring oaions e sede and cinaamen Cover ard cook over low heat 4 minutes or ‘ont the earrets are just ender Add raisins, cook 3 minutes longer eld pine nuts and shake pas to combine. 4 Serve loneor asan accompaniment to ariled or baled meat or chile, mvs tesrgan a ori won GoeortenpeberPOULTRY, MEAT & FISH Beene ofits lng eoatlne, Spa bao tradition of fk dhe tan? poatry saremoa fen served las ard easel Chicken and Chick Peas in Spicy Tomato Sauce | F eablespoons olive oil [eerie | ut to servings ted pieces Tomall onion, ohvpped 2amall rd tapuicures, cut into ange squares 1 Heat olin lage san. Cook chien igh eat 3-4 minus or cover med Poaparation time: 2B mines + bvernight soaking Covking tine: Thou Sones 46 Tx 0g can tomatocs, srs Yreup plane sauce cay white wine ey chicken stock Lup chick peas, doaked overnight 250g ala, ut into 15cm squares ‘sil galden brow, turning oxce. Remove From pas deaia on absorbent paper, 2.Ade onion and ‘capsicum to pan, cook ‘over medium heat uunil onion is eof and golden, Add tomatoes plum sauce, wine are chicken scl Simmer uncovered for about 10 ainuies. Add chicken and chick peas to pan, cover and simmer 1 hhour or until ehicken is cooked and chick, peasare tender Preheat oven to 200°C. Transter rnixtare ta shallow ovenproel dibs top swith salari and bake sala is rip, \eahy pouty shears ors ewer ad browned chicken ard soaked cick eas © anand sir 1 Rou. Adi tonatoes. pu saw, wine and Stock conted vagal ndaChicken Spanish — Prpartion sine ‘over low heat until Style 30 minutes lightly golden ld = Gookig time combined stock and 25 mites apple cider gradually Son 6 topan stining uni Shien east Teablapoonpla | ‘SA pepper und fils flow ates Ste 6 thin alice teg ham Wiseups eshen | Cannady ever twohgicastoaeire tock mmedium heat 3 ils Leup apple cider | nutes oe ntl sce (ay batter Yteaapoon grourd | boil ad thicken dumall onion, Pepper | boil aver 1 mite hoped tenon ground | Remove ron hese, Lamallearot finely aut | 5 Place chicken in shaped Yeap wast pine | Single layer in shallow sate, optional | ovenprool eh. Poor Se os 1 Preheat oven to chicken with hic hale 20.28 sinuice mederate 180°C. wrapard reldgerste 4 Remove eathpeks Using ashanp kilo, nl reqiced. feu chicken and snake adeepincision 2 Heat butterin an; serve with spoonful into chethiskese add onion and carot. glance Tay with section ofeach beast. Cook 4inizes over pine mura Incertasliceot ham low hea! unti onion Nete: The apple dee and secure with and-cartot ae tof" may bw alesbelc os ‘oothpicks. Cover Ad our and stir onalecholie gos rd eer Fined 0" 27 car0! ‘tgeadial sick wil erect” poursauce over bake 5025 mrsLamb and Herb Casserole (2 tablesponas ole oll temall onion, hoped cloves gaia, ernubed 15 beg ag of lamb, boned ane ted Leeaopoon hile power 1 Preheat oven to moderate 189°C. Heat oil io lege pan; add onion and gaclc, Cooke over mediuas heat for 3-4 minis. Add lanb and cook, turning, ntl wll Drowned on all sides, Remove lamb snd Preparation tine 265 minutes Cooking ine 45 minutes See 46 Tiablespoon grouad weet paprika 2meDiam red capuiaumas chopped Lap dey white wine Die tele art Yeap fresh ovemary sprigs Yeu chopped fresh imine place inca desp ‘ovenproof dish, 2 Add chill poweden, paprika and eapsium to pan, stir to combine And cool 5 asinutee ‘over medium heat, 3 Add combined wine and chicken stock to par, stirto combine, Dring slowly the boil reduce heat and simmer uncovered for LOmsinutes. Add rosemary and mint and transfer mixtare tojug. Pour sauce over lamb, 4 Cover and bake 45 minutes or wal Las istendes, ‘Nowe: This casserole contains no our ‘which results in thin bur wellflavoured sauce. Teaditonall i is eaten rom small, ceramic bors, ra hold the thin liquid However ifa thicker snvce i prfored, coat lamb with pln owe before browning or thicken the guid with corafloue which has been blended into a pase, ‘tn gai apria srlcapscum ‘ra Goo Smuts emembnedineandencien Address anon sauchand arcmin far over bate isis aVeal with Almond Preparation time: cinnamon. Add Sunes enue aa cong ties oes, isin Peat eas Soe repeat tthe iment Sr [Pappa —tcapengrem | “meth Se een yi ee trio ew? me Hawpedboten | minis ereremee sais ace sand tickers sae Betpastery | cnt tet Loe ber ‘aeapthisend” | funhes aan ilicremt steal ea rs anne lcipinebubte” 100g abolatnends | Saree it rere toad epiat” | Seeemee lon saps (304) crerseice, opi fioeet ted cima Nate Donat {Gonbinedourand manuiworachide, Mietge at Breaderumbs for fresh = itwill ruin the taste pepper in ammediam Dow. Toss veal lightly inseasoned flour, shake off any excess 2 Heat buteer and oil ina large pans add veal, Coole evar imediue-high heat 5 turning once. Remove from pans deain on absorbent paper 3 Add breadcrumbs topan and wir over medium heat unt {elden brows, Stir in almond meal and. and texture of sacce ‘The sherry may be replaced withthe same anount of Madiera if astronger Mavouris desired. Tass ve ign seasene four and = Se wal vee mesure nigh est 3 Sty cao ve it bo aMeatballs in Papanation ine rminutes until well Sherry Sauce inten browned. Remove Cooking tine From pan dean on 20 minutes absorbent paper, Senses 46 5 Add onion, paprika and flour to pan and 500g minced pork ‘Ttsaspoon ground | cook sting for 2 ‘and veal sect paprika, minutes. Add sherry Va cup fresbubite extra and stock gradually to Sreaderunihy L tablespoon plain | pas, stirring antl Ysenp chopped fost flown tniature s staat, parsley Yorup dry oraweet | Stir constanty over l2dereegari, erry amediaen heat 2 rubs) Leap ebicken stock | wicutesor util sance 2 teaspoons ground 10small new boils and thickens sweet paprika potatoes 4 Return meatball co \2tablespoons olive oil Vacup chopped res | pan wish potatoes, Fg bucter riley ta cover an cock aver T nediua onion, low heat for 20 Brnaly chopped minutes. Serve ae sprinkled with 1-Combine mince, minture into meatballs chopped parsley. Dreaderumbs,parsey, thesize of walnuts, Note: Large potatoes gadicand paprikain 2 Heatoil and butter may alsobe used as medium bowl, Mix in medium pans add long as they are eat well. Using wet meatballs. Cook over intathe same size as Inand rll the medium high heat 3-4 the meatballs, H —~ ‘tum masbals» pant same-s2e0 \koner pases ana four to he pan al o pant sa he ggan mova rey eases Use wth pe te edo fene Dansey. eat a0 pars ssinueaze bale, too srPork with Fennel Pxparstion tine 135 minutes Cooking tt shou Adistineive dish, Sone [teaspoon oliveoil Ptablaypaons chopped Sallry basa Prec chives Findy chapped Teg lightly beaten sth pork ln rind 30g bater emved Hablepoon ovo 1 exp freborhee stra breaderumba ‘cup acct berry ‘up inely chopped Th cup orange ue Jesh feanel 2 tablespoons red Ttablepoon chopped ~ vine vinegar pent Leaspion nely | Preheat oven to 180°C, Heat il ina ‘medium pan and add the bacon. Cook over weumigh heat for 2 minutes or uni crisp, Remove from the panand drain on absorbent paper 2 Trim the pork lain of exces fat. Cut through lengshov toopen our but do not cut right through, Open owt an Asien slightly with dhe pal ‘of your hand 5 Combine the grated orange rind Dreaderumbs, bacon, feonel, capers and chives in a medium bowl: add egy and stir to combine, 4 Press the sulting ‘ver the opened loin, Rall and tie securely with string, 5 eat butter and oil in frypan, Cook loin ‘over medium heat 5-4 rmieutes until evenly browned. Remove from chepan and place int a large baking dish 6 Scrape sediment fom frypan, Add combined sherry sexange juice, red wine vinegar and orange ind, Simmer uncovered for 2 minutes. Pour over pork. Bake for 1V2 hours or unel cooked through. 7 Remove sing from pork len, slice and place onto heated seeving placer, spoon pan julses over and serve immediately, Notes Serve with, steamed vegetables, ens a vag With stongansed Twourwhih tence onde with pate ‘alery bre Fen trneramba gre nade by rmerng te tt ran day ld bread aed pling eco fond grotntr bow Using the poe can, ise ut fo 30. fcondsor an bead I rumbled desked tenure Alratvey rub the bread over a ‘Gonbin weackrumes, bacon emet, 1S eoueN Retort ”— Sooure ant eh ae bane ope a duran rough at sto | ss De 25 testufing oe he opened a anata secureyonh ah. teenie woe cake cover als shor,erarge jee wregar and ‘range ato pan Ser 2 tes @Spanish-style Franson tine hoursor until bet is Beck Pot Roast 2% minutoe tenden Casing ti 3 Remove meat Irom Wehours fan and se: aside Saws 46 covered with fol to beep warm while you Te IB hgfilletof Teaspoon ground reduce the sacs, teed eianamon Bring liquid so the Yeap blanched Hablaspoon oli oit | boil and bil almond finely Teup red wine uncovered for 1D chore Tea bef stroke minutes ve uni cup green olives, 2eablemoons tomato | sauce stick pitdandfindy pats Serve beet thickly ebopped sliced with sacs Note: Other cuts of \imbeeFof ewes Tie meatsecurely befor veal may he fix. Usingasharp with sring substituted ia this lesife,makeS dep 3 Heat oil in large recipe prefored the centre pany add meat. Cook stetion of he fille. vor madim-high Combine almonds, heat 5-4 nivatesor lives and emnamon gil evenly browned ina mediumbowl, Add combined ssine, b 2 Place almond stock and tomato. a areintpokse paste rngslowlyt0 | Sata dn the ofmest pushingin the bil andsimner | da wilspatfecy Firmly with spoon, covered far about 114 Seog Me togeterchoupod amends atten Spaen amen miure mio pocket ct ci sedmen reader fet -4 Pou averse die, oe sock Shes ea coramanins bond ‘ea euanng inn ses or ut Brow a ove ardiomaio pa w »‘Seafood with Preparation times and set aside. Noodles 35 minutes SAdd tomatoes ooking time tomate paste, ish 20 minutes sod red ine toed Sie 46 brown sugar to pan Bring slowly tothe boil reduce heat and simmer uncovered for 0 minwtes, Return seafood to pan and 5009 grew king Samal ripe prawns tomatows pected 2 nels fish fll» and chopped (about 350g) Peableporne tomato Fumatl apd boos pate 2 tablespoons olive ol Leup fla stock Feloves gai, Teup red wine eruabed Heasjoon brown rn well. 4 Cook pasta in large quantiyy bolting water until jus tender, Heaspoongrousd saga Drain well, Combine sect paprika 5009 pasta seafood mixture with Harpoon copped the pasa and warve red chill i immediately ao Notes Any pasta may 1Shellanddevein’ wok or pansadd be used fortis recipe prawn, leaving wily geri, paprike and such aaron pasta, intact, Cuts into chill: Cook on shells macaroni ce cm pieces St side, medliumhigh heat 2. penne, This is apicy Gaitgg sharp knife, minutes. Add prawns, dish Reduce or ut squid ino chin” fishand squid'and increase the amount Wings Set aside, toss over high heat of chilli according to 2 Heatolive vl in minutes. Remove your taste . / Stel and evn grams, cu fsa Gaok sealed over onal slemaoas, raopasta feb lock Cook asia ina largo ano! bang Slompeces, ext saudiiodhm mgs, mites oboe auto sabe ite ane bom sia overt tanceSardines with — Prparitioe tine bow Tos sardines Tomato Sauce 50 minates Tighily in seasoned ES Getiy te flour Shale of 1Bminates excess Heat ofve ol Sener 46 in medium pan: add (iemrereseraeee re Hines Ce (Favre sccee 500 gimallfredh | myedinm heae |Leablcpoon ove ol varhines minus each side | 2 cloves garti, ‘enpplain flow | nilcender Remove crested ‘etezapoon ground | icom pan: drainvon Tx 440 gcan pamper sbsorbent pape fonatocs crushed reap ove ol 4 Place sardines onto Ysewp white wise parley eprigsfor | nrge serving plate, 2 tablespoons omaty garsish ‘op with Toma ae Sauce, Garnish with Yscup chopped fresh parsley sprigs and atl serve immidiatly SE oie Green prove 1 To make Tomato 10 minutes, and fresh sallops Savee: Heat olive oil 2Cutheads from aay be substinned for jin medium panjadd sardines ane discard. sardines. Cook gatlie Conk overlow Clean body. rinse exactly the same way heat for 2 minutes. undereold, running {after having pocled Jd comatoes, white waterand pat dry the prawnsh vine, mare paste with absorbent paper. ‘Tomato sauce may be and basil. Simmer -3Combineflourand made 1-2 days ahead, uncovered for aout pepperinamodiom Store in ref igurnioe ‘$egiarstoes ne tema pasa sre Cut toads rom carcinesancceanvocy ‘st eootes gains ‘insect ay wit sear paper Ins sarang igh sasonod four lisa of ereese eek ae of vet mesures? ‘uae oe aber naePan Bried Fish Pspuntinntine uot oy. Dipeach wrth Spigy Sains ks sr fnewae Batce Coking te tod holdup to drain Vier See ee cit any exer Sones SH olina sedi pan add ih Spier 008 tBexpplataflowr | Cook on medivnchigh eupwitewine —Usteaspoongronnd | hen 84 minutescach ore ee side val galden Yoeup fre theme 6aboat 660g) | wownandcooked ae emallwbieios | through Remove Leprig ton, filles from jn; dain on hopped coe sorbent paper. Teapooncaitr —Telvegarlersbed| Serv ch anger Heacpoo ground | inmeately Teeapoongrow) —_—aweeipapr. | accompanied by Spicy setepaprike xtra Vineger Sauce, Dhayplie ait Nowe The eg cutig onthe fish vsuls ina Vie make Spicy 2Coubine Rourand fine sly crisp Vinegr Sance peppecin amodivm coating: Fish should Combine vinegar, bowl Toss tightly be served a Soor tiyme-enion sugar inseasonedflour ater cooking and peprikein small shake lf ary excess. possible otbenise pn Simmer Tnvimedion el Gonagedllencoan tncovered for abot igblybeat eggs with soggy Serve saute Tite. clic ond py wah Tema zaues combine ving, hye, iy bea eggs wi gale an peprka, | Toursoateg Mets nto <9 mature Cook Exh 24 mes each se: remove Eni sugar and ania aah sn toby a bean exces, ‘roman ad an abotbek paper 4 6sig snap we, make 9am each Ig ten stato base DESSERTS & CAKES Spanish deverts and coker are eichand-set The Spanits lect aid invests nae thot (api anand), dred fro aa hy, Figs [illed with Prparatin ane pieses imide Walnuts and. 20'minies Carcally place figs Heo 45 minutes: wine miature, Cover Sons Tn ecok aver low = Het fr 45 nts Fapendwine ——‘Meapavaladt | Sole Sic 2p prt rece Yoghurt: Combine 1 eh onge jae ean ec Yeap ba sorcuo sooner — | hn cinnamon in | tovnman Ty 5 on pit of range rind Leap plain yeghurt Ltablespoon brown nga 500 gare fins Teaapoon ground oe before ennanon ‘sing, eallow 3 to develop. F Combine red wine, the boi chen simmer 4 Serve figs warm or port orangejuice, uncovered far about chiled accompanied hhongy, cinnamon stick LOeninutes buy Spiced Yoghur. andorange rind in 2 Makea slit each Note: Yoghurt can be ay stainless steed gfrom stato base kept refiigeratd far puns Bring slovely anv place 54 walnut 2-5 days Rg COgenou ma st andplaced-4 walnut Tomako Spiced Yoga. combine oes wson each 9.Orange and Pparation ene ceol apd strin. Beat Caramel Castard a0 minutes case, egg yolks and Shoure sugar ina lage reftgeraion mxingbovl with Cooking tine cleetic beaters uni Serve with creamand 49 minutes thick and pale. Add steawbertes Sows 46 mill gradaly tage mscture, beating al rr Toup eeam ite Yeap water Heasponfinely | Pour ogg mixture Teupcnsteraigen grated orange rind | hough few rater Saye io prepared dish 5.99 yolks Stand dish ina desp Yreup easter anger | Veling dish, Pourin HSER enough ot waterco 1 Preheat oven to ved. Reduce come halfway up the moderately slow het simmer sides. Bake 45 10°C. Brush adsep uncovered without minutceor unl st 20cm roundtin or stvingS-4 minutes or Remove dish feom the ovenproof dich with anil mixture in dark het waterbath inelted butter golden boven, Pour imneslitly: 2 Ta make Caramel: Caramel evenly over § Cool room Cambise water and base of prepared dish. temperature and sugarinsinal pan, 3 Heat mill creaim refrigerate frat east, Ste corstanly over andind in small pan 8 hours Tum out low hestunsi minture uni almost foiling. onto serving plete and bolsand sugarhis Remove rom heat cutinto wedece, Pour carnal aren oor te gresood Pour tte ogy rintee thaagh tive rough Par wait eae ie asta aoe wiay beef at ising otothe saramel tna coh, Flay uote eso cn mater Dab and coatAlmond Lemon, Flan Dg hatte chopped Gere egg, lightly beaten heap leon juder Yeap aelfrataing flour Yscup plain flour 2eupy almond meal 1 Preheat oven to medlerate 180°C Brush a deep, round eae tin with ‘nlc butter ot ol Line base and side vith pagers grease paper well 2 Beat butter and ‘ugar in small misinge bowl with electric betters until che rmizture is Fight ane sreamy. Add eggs ‘gradually, beating thoroughly alter each additian, Add lemon juice, mix theroughly. Using ratal spoon, fad in sifted aelfrulsing and pin Nour and almond Prpaoation tne 25 minute Coking ine 40 minuces Sens 46 TION ROP Waren Yocup water: acup cxstersugas whipped ercan, to meal, Sir unl he mixtures almost smooth, Be cure 4 Spoon mixture evenly into prepared toy amooth onefaee, Balee 3540 minutes ‘oF until skewer comes ‘ou clean when inserted into centre of cae, Stand enko ‘in minutes before ‘uening onto wire rack to cool 5 To malee Lamon Syrup: Peel lemon rind inte Tong thin shreds. Combine seater and sugar in sll pan, Str ccanstanly over low heat unl iture boils and sugar hes dissolved, Reduce heat, add lemon shreds and simmer tuncoverd without tiring for 54 rinutes until a thiek syrup bas formed, {6 Cut flan into sweilgesand serve swith « soonful of Lemon Syrup and whipped eres, [Nate 'lo cutlemon iow into shreds, pel tind from lemon using potato peeleror stall sharp kaif, aking fare not to include the white pare or pith? which wil apart biter Mavour, Using a shar kif, eut the Find into pieces the thicker and length ofa ma bbe strained from the syrup before serving Fora more tangy symp, replace par or all of water with lemon juice, The flan and syrup ean be made in advence. ‘Aes oun oral butt muiuro,_Usinga meta apn, fe nse fours AaiGthsecugni ator each neaien, an sinone mea ‘p00 ture opropene ar ‘hoa ne sutaceMocha Torta Rich and delicious, Sea lighly beaten Beapenuter sugar 2 ablespoons bot eater Loup veeratoing flow; ified nen ons Yeup caster mga YWeip water egg yolks heat oven to 180°C. Brush 30 25x 2.om Swiss roll tin with meled butter Line with paper Best eggs § mivutes for untl thick, Add sugar gradualy, beating wnt pale. Fold in water and four quickly 3 Spread mieture into tin, Bake 15:20, minutes; leave in tin 3 rinutes Turn onto paper sprinkled with jeing sugar. {To mike Mocha Cevain: Combine Tablespoon initont 250g unsalted buttery 2rablespoons ran 1009 toasted flaked Ts 425 g can plums sugar andl water in pan, Heat sieving ‘uril mixture boils. ‘Simmer uncovered without stirring 2 minutes: coal. Beat eas yoles and eofiee powder und thick thin seam onto egg botter anti ight and creamy: Pour ege mitre over batten Deating minutes 5 Line hase and sides 0f26x8x Gem bar sin with fol, Trim siges of sponge. Cut ino three lengthways. ‘Combine milk and rum. Divide Mocha, (Cesaan into three 6 To aerarble Pots Phice one layer of Senge uesle dont io tin, Pour hall surface, Using a spatula spread with ‘ore portion of Mocha Creamn. Repeat process with eecond layer. Top with last epengend em down firmly with hand, Cover with plastic and refrigerate 1 hour or overnight ‘Turn cake onto serving plate, leave to stend IN minutes, ‘cover tep and sides wih remaining ‘Mocha Cream and toasted almends, 7 To prepare Sauce Remove stores from plums. Place food processor bowl Process unt sinooth, Serve Mochs Torta lized with aapocnful of Phim Sauce Ft a a ou quien a ina Ini emma wih me ea. ge ‘Spankienat re mak ana am mre "Fur sooed syrup 9 an steam ove 29 sok ard Soe mire SeeSten sir svisian Coons Cook with the Hawthom Promise of Success INDEX Almond toon fon 6 Sad se eed Sungate A artichoke salad, 52 artichoke, 32 Int IL eacdenich Beet pot rot Spike Ey wel Seine oh ee Cara witha and a cont Teed ih el Cannot ib ad e temo Moje rnd Cth and chik pas soci ee oan cetion 2a wah oP Chick Spano : seen 3% Pi Neti ointed vl, apituietn vt ean. 18 0 Tikcmand chick femlente vane ‘anil 20° ———Ostpangiled bby. Spine pon Grebo peat an ‘dk wih efits vithtoae oni IF Stora snd honey. 57 ‘i wh sup Py vinegar sauce, ill toms, 10 Fish soup, white, 14 ‘white ih, 14 Flan almond lemon. 60 Spnisharse be por Pacla,22 roast a8 Por Spanish 8 Derleth ferme, 4 Tamatoand capsicum Peta snd onion ew. 27 ambind her ‘omelette 7 amato soup chilled, ‘eomerale a0 Pettors,serisled with 10 Vegetables, geilled wih “Meatballs in sher " ce eae ea ae ‘Vt LL 20 ealwt Bsc Mocha ton 2 Ninanon NN OSE WHITECAP BOCKS, 351 Lyan Aven