San Jacobos Recipe
Spanish San Jacobos - This is the perfect recipe for "merienda" (an afternoon snack) or as part of a tapas meal, they consist of a slice of cheese between slices of cooked ham, which is breaded and then fried, delicious when the outside is crispy and the cheese inside melts between the slices of ham. Quick, easy and economical to make and oh so tasty. Try this easy recipe.
Ingredients
8 slices of cooked ham
4 thin slices of cheese
1/2 cup white plain flour
1/2 cup breadcrumbs
2 eggs
2tbsp water
olive oil for frying
Method
Lay 4 slices of the cooked ham on a clean work counter.
Lay a slice of cheese on top of each slice of ham.
Lay another slice of ham on top to form a sandwich
Break the eggs into a bowl, add the water and whisk well.
Put the flour and breadcrumbs onto a plate and mix together well.
Pour enough oil into a frying pan to completely cover the base, heat on a medium heat.
Once the oil is hot, bread the ham and cheese by dipping them first into the egg mixture, then covering them with the flour and breadcrumb mix. Tip make sure the sides are also covered so the cheese will not ooze out when cooking.
Fry the San Jacobos in the hot oil until golden brown, flip over and cook the other side.
Remove from the oil and place on a paper towel to absorb some of the excess oil.
Repeat for each slice (sandwich of ham and cheese)
Serve hot with some fresh crusty Spanish Bread and a salad, you could also serve with some honey and mustard sauce, BBQ sauce or of course Spain´s famous Allioli
For a different option try the same method using turkey breast slices with roasted red peppers and a touch or oregano.
For a vegetarian option you could try slices of courgette and sun dried tomatoes with vegetarian/vegan cheese slices or
Will make approximately 2-1/2 gallons or 40 servings.
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Spanish Roast Beef Recipe
Spanish Roast Beef Recipe - The sauce with this recipe will make a wonderful tasty, succulent, moist and tender roast and will become a family favourite. You could also use the sauce for pork so its a versatile recipe.
Ingredients
2lbs of boneless beef chuck Joint
What is a chuck joint? Beef chuck is a huge cut that comes mainly from the shoulder section of the steer, as well as parts of the neck, ribs, and the upper arm, ask for mandril de ternera in Spanish
2tbsp fat
2 medium onions, sliced
Salt
For the Sauce
2tbsp vinegar
2tbsp tablespoons Worcestershire sauce
3/4 cup ketchup
1tsp chili powder
1tbsp paprika
3/4 cup water
Salt and Pepper
Method
Simply mix all the ingredients for the sauce together in a saucepan, bring to the boil and then remove from the heat.
Salt the beef and braise on all sides in hot fat.
Place the beef in a roasting pan on a piece of heavy duty aluminum foil large enough to completely cover.
Place the sliced onions over the top of the beef.
Pour the sauce over the beef and onions and seal with the foil.
Bake in the over at 150ºc (300ºc) for 2 1/2 to 3 hours or until meat is tender.
Allow to rest for 10 - 15 minutes and then serve with your choice of potatoes and fresh vegetables
To use for pork chops - Brown the pork chops, top with the onion and pour the sauce over everything. Let simmer, covered, until the pork chops are nearly falling apart, about an hour, serve with mashed potatoes.
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Cod with Paprika Sauce Recipe
Cod with Paprika Sauce Recipe - This is a typical fish recipe from Galicia, very easy and tasty served with garlic and potatoes. Spanish paprika or Pimentón de la Vera a very popular Spanish ingredients for cooking.
Ingredients
4 cod fillets (about 4 - 5oz each)
4 medium sized potatoes
4 cloves of garlic
1/2tbsp Sweet (dulce) paprika
5tbsp Olive Oil
Salt
1tsp fresh chopped Parsley
Method
Peel, wash and chop the potatoes.
Cook the potatoes in a pan of boiling salted water for 10 - 12 minutes.
Add the fish fillets to the pan and simmer for a further 7 - 8 minutes, or until both the cod and potatoes are tender.
Transfer the potatoes onto a large plate, place the cod fillets on top of the potatoes. Keep aside 1 cup of the water used to cook the potatoes and cod.
Peel and thinly slice the cloves of garlic.
Heat the olive oil in a frying pan and add the sliced garlic, cook on a low heat for 2 - 3 minutes or until golden brown. Turn off the heat and put the frying pan to one side.
Add the cup of reserved salted water, paprika and chopped parsley to the frying pan and mix
Pour this sauce over the potatoes and fish, garnish with fresh parsley.
Serve immediately.
Paprika
Sweet Paprika known as Dulce and is made by slowly drying peppers over oak burning fires for several weeks, All paprika comes the capsicum annum plant.
There are 3 main types of Paprika in Spain - Sweet Paprika (Pimentón Dulce). Mild Paprika (Pimentón Agridulce) and Spicy Paprika (Pimentón Picante)
Remember that even the spiciest, paprika is nowhere near as hot as chilli powder or cayenne pepper.
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Nispero Jam and Chutney recipes
Nispero Jam and Chutney recipes - Try these wonderful recipes but what exactly are Nisperos?
Also known as Medlar fruit or Japanese loquat Nisperos are a yellow/orangy coloured fruit growing on trees that have vibrant and fragrant white flowers. While the skin can be eaten the best bit is inside, the flesh. The fruit contains large seeds that are toxic and must not be eaten.
The fruit has a sweet and sour taste, described as being a mixture of citrus, peach, and mango. It is most sweet when fully ripe.
Nisperos are in season in Spain during the months of April, May, and June
Find out when other fruits are in Season in Spain HERE
Ingredients
Cut and deseeded Nisperos – 2 cups
Sugar – 1 ½ cup
Mild chilli powder – ¼ tsp
Method
Put all the ingredients in a pan and mix well. Bring to a boil and simmer for 30 minutes on a low heat until the mixture is pale yellow and thick.
Bottle and store the marmalade in a sterilized jar. It will keep for 3 months in the refrigerator.
Nispero Chutney - This is a lovely minty Nispero Chutney
2lb chopped onion
6lb roughly chopped nisperos
4 cloves garlic, crushed
4oz flaked or chopped almonds
4oz sultanas
2 tsp slightly squashed yellow mustard seeds
3” piece of cinnamon
8 cardamom pods
8 cloves
1lb soft brown sugar
1lb granulated white sugar
2 pints white wine vinegar
Sprigs of mint to taste
Method
Finely chop up the onion into uniform size pieces.
Boil the onion in a pan with a little water until soft.
Prepare the nisperos, Chop the stalk off each nispero, make a cut down one side, prise the fruit apart and scoop out the seeds. Some of the skin will probably come off, but you don’t need to peel the fruit, as the skin softens as it cooks, roughly Chop the nispero, you want some nice size lumps in the finished chutney.
Once the onion is soft, drain off any remaining water and add all the rest of the ingredients to the pan.
Bring the mixture to the boil and then simmer, stirring it frequently until it thickens. You can tell when it is ready, because there is enough liquid to almost cover the fruit, but not enough for it to be submerged
Remove cinnamon and any cardammom/cloves.
Bottle the chutney in warm, clean jars.
Allow a little space in the top of each jar, so that the vinegar does not corrode the metal lid.
STERILISING JARS/BOTTLES:
Wash the jars in boiling water, dry them, and put them in the oven at 100C for 10 minutes.
The lids of the jars can be put in boiling water for 10 minutes not in the oven.
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Potato Bake Spanish Style Recipe
Potato Bake Recipe. This is a recipe you will love as it is similar to mashed, baked potato, with slightly more texture and has a light tomato/paprika flavour. Serve with any meat dish or as a meal on its own with a large side salad and crusty bread.
This dish makes an economical, warming, and nutritious treat and a change from boiled, mashed or baked potatoes or even a good alternative to the humble chip.
Ingredients
2lb Potatoes
2tbsp tomato paste/puree
3/4 to 1tsp of Paprika, sweet or spicy depending upon your taste.
1tbsp dried parsley
2tbsp dried thyme
2 - 3tbsp chicken or vegetable stock
salt and pepper to taste
3tbsp olive oil
Method
Pre heat the oven to 200ºc
Grease a baking dish with cooking spray.
Scrub and dice the potatoes
Place the prepared potatoes into a pan of salted water and bring to the boil, simmer for 8 - 10 minutes, you do not want them to be too soft.
In a large bowl, combine all other ingredients: tomato paste, paprika, parsley, thyme, salt, pepper, olive oil, use the stock to thin the mixture.
Drain the potatoes and add them to the mixture and coat them all evenly, add extra stock if needed to make the mix go a bit further.
Place the potatoes in the prepared baking dish and bake in the preheated oven for about 30 minutes, until set and slightly brown and crisp on top.
Cut into slices and serve with your choice of meat or salad.
Did you know that one medium potato contains around 164 calories and 30 percent of the recommended daily B6 intake.
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