Huevos Rotos Recipe, Spanish Broken Eggs
Huevos rotos Recipe, or "broken eggs," This is one of the most popular dishes in Spain and is a simple combination of fried potatoes, chorizo sausage or jamón and perfectly fried eggs that can be served any time of day, Spaniards are most likely to eat this tasty dish as a lunch or dinner (NOT at breakfast). Rember the most important part is before serving, you must break the eggs, letting the yolks run free, hence the name broken eggs.
INGREDIENTS - Serves 4
5 Medium potatoes
5 large eggs
1/2 large onion, chopped
Extra virgin olive oil, for frying
4oz Chorizo or Serrano Hom
METHOD
Heat a few tablespoons of olive oil in heavy bottom frying pan over medium heat.
Add the onions and cook, stirring occasionally. When the onions are soft and transparent, (about 8 minutes), remove them from the pan and place on a plate.
Peel and cut the potatoes lengthwise, and then into "fries." Heat 1 tablespoon of olive oil in the frying pan over medium heat. Salt the potatoes and fry them in the pan you used for the onions for about 30 minutes (until all potatoes are tender and starting to brown)
Crack the eggs over the potatoes and turn the heat down very low, cover and cook the eggs until the whites have set, then break the yolks and remove from the heat.
In the meantime, pour 1 tablespoon of olive oil into a small frying pan and sauté the Chorizo, remove and set aside. If you are using Spanish Jamon there is no need to cook it.
Season with Salt and Pepper.
Cover the potatoes and eggs with thin slices of ham or the cooked chorizo, or you could top your huevos with sauteed vegetables, black sausage, bacon or fried peppers.
Serve the huevos rotos with warm slices of a fresh baguette or rustic-style bread.
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Mediterranean Style Tomato Soup
Mediterranean Style Tomato Soup - Tomato soup is always a firm family favourite. If you're looking for comfort food, look no further than this recipe, perfect any time of year.
INGREDIENTS - Serves 4
1.25 kg. Ripe Tomatoes (the riper they are the fuller the flavour)
1 medium sized onion
3 Cloves of garlic
1 tsp sea salt and fresh ground black pepper
Dried Thyme and Rosemary
1 tsp. Paprika
1 tbsp chopped parsley
1 medium-sized carrot
1 Stick of celery
500ml Vegetable or chicken Stock
1 tbsp concentrated tomato paste
1 tbsp. Heavy Cream (optional)
Fresh Oregano and Basil for garnish
METHOD
Prepare the vegetables. If the tomatoes are on the vine, pull them off and wash them, cut each tomato into quarters and slice off any hard cores (these don't soften during cooking).
Peel and chop the onion, chop the carrot and celery (roughly the same size).
Take 3 cloves of garlic but do not peel them, just chop of the root tip, (the skin will prevent them from burning but they will still release their flavour).
Chop up 1 tbsp of fresh parsley.
Preheat the oven to 200ºC.
Spread all the ingredients on to a non-stick baking tray. Drizzle with extra virgin olive oil. Sprinkle with salt and ground pepper, thyme, rosemary, paprika and the chopped parsley. Roast on the middle of the oven for 30-40 minutes until the tomatoes have broken down and reduced to about half their size and the onions are partially caramelised. Remove and cool slightly
In a large saucepan, warm the stock and stir in the tomato paste.
Remove the skins from the garlic.
Add all of the ingredients from the roasting pan into the stock and let it gently simmer for 5-10 minutes,
Use a blender to puree the soup in the pan. The soup should be smooth, with some texture. If you don't like any texture at all, just run it through a fine sieve.
Return it to the saucepan, if you want a creamy soup add some cream to taste,
serve with some thick toasted bread grilled with manchego cheese. Garnish with fresh chopped basil and oregano.
Easy Spanish Apple Tart Recipe
Try this wonderful Spanish Apple Tart Recipe (Tarta Tatin de manzana) made with a puff pastry base, serve it with fresh cream or your favourite ice cream, perfect as a dessert or as a afternoon treat with a cup of Spanish Coffee
Try this slightly different recipe here - Creamy Spanish Apple Tart
Ingredients
6 Golden Apples
Juice of ½ lemon
Fresh puff pastry (Look for Masa fresca de Hojaldre in a Spanish Supermarket)
100 g of white sugar
50 g of unsalted butter
Mint leaves for decoration
Spanish Apple Tart Recipe
Method
Preheat oven to 180º
For the caramel, slowly heat 100 g of sugar. When is golden, add the butter and beat vigorously. remove and pour the mixture into a round mould.
Peel and cut the apples into large wedges and Soak them in the juice of half a lemon so they don't brown.
Arrange the segments in the mould, on top of the caramel, with the thickest part facing down, try and make sure there are no empty spaces.
Roll out a sheet of puff pastry large enough to cover all the apples. Cut off the excess dough.
Cook in the preheated oven for 30 minutes
Take the tart out of the mould, leaving it upside down so the puff pastry is below and apple with caramel on top.
Serve in portions with one or two mint leaves to decorate. It can be served hot or cold.
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King Prawn Skewers with Satay Sauce Recipe
Try this wonderful easy King Prawn Recipe, served on skewers with a delicious Satay Sauce.
Ingredients
1 dozen cleaned king prawns (see below how to clean your prawns)
3 tablespoons of peanut butter (crunchy or smooth which ever you prefer)
15 g cashews
Fresh coriander
1 teaspoon of curry powder
1 tin coconut milk
100 g green beans
1 carrot
150 g broccoli
4 wooden or metal skewers (brochettes in Spanish)
Salt
Recipe and photo by Mercadona.
Method
Wash the vegetables and cut them into sticks.
Clean the king prawns (See below) and spear them on 4 wooden or metal skewers
Add salt and lightly cook in very hot pan. Set aside.
Add a bit of olive oil to the same pan and sauté the cut vegetables for around 7 minutes.
Meanwhile - Make the Satay Sauce by boiling the coconut milk with the peanut butter and curry powder.
Add 2 spoonfuls of satay sauce to the vegetables and cook for a further 2 minutes.
Serve the vegetables and the rest of the sauce with the king prawn skewers on top. Sprinkle with chopped cashews and coriander.
How to clean king prawns - Prawns should ideally be cooked immediately after cleaning.
Defrost the prawns. If your prawns were frozen, you'll need to defrost them, Empty the prawns into a large bowl, preferably glass. Pour in some cold water and stir it around. Then drain the prawns and repeat this step several times until fully defrosted this may take about fifteen minutes, do not use the microwave as this makes prawns soggy.
Rinse them thoroughly Put the prawns in a colander and rinse them in the sink with cold water. Use your hands to rinse each prawn individually. Tip - Never use water that is warmer than room temperature, as this could lead to soggy or rubbery prawns.
To pull or not to pull (the head) this is up to you and how you want to cook them or, as the recipe suggests, there is fantastic flavour in the heads, but know that is not to every ones taste, so to take the heads off place one hand on the head and one hand on the body and twist, its that simple.
Take off the shell using a sharp paring knife or (if you have them) kitchen shears cut the shell along the prawn's back, from its head to its tail, once you've cut the shell, pinch the underbelly, pop the flesh out from the shell, and (optionally) remove the tail.
Take out the vein with the tip of your knife and discard it on a paper towel. If you've not managed to reveal the vein, simply follow the path along the back of the shrimp, cutting about half a centimetre, and you'll see it.
Pat them dry with a clean paper towel or kitchen towel. If your prawns are still wet when in a hot pan with oil, it will splatter, and we just don't want that.
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Baked goat cheese with honey, rosemary and green chutney Recipe
Try this delicious Baked Goats Cheese Recipe
Find out more about the different types of Spanish Cheese here
Ingredients
For the baked cheese
1 log of goats' cheese such as Cana de Cabra - This is a soft log-shaped goat’s milk cheese, made from pasteurized goat's milk , it´s creamy and dense, young caña is mild and creamy, savoury, salty and with a citrusy taste, as it ages, the cheese gets a sharper more intense flavour. The thick, broad log has a dry bloomy rind. The Murcia region is famous for this cheese, and it is perfect for baking.
Fresh rosemary
1 tablespoon of honey
1 ciabatta bread
For the green chutney
25 g fresh coriander
10 g fresh peppermint
2 garlic cloves
10 g fresh ginger
100 ml coconut milk
2 tablespoons of lemon juice
1 tablespoon of sesame seeds
1 teaspoon of butter
½ teaspoon of ground cumin
Salt
This recipe is supplied by Mercadona
Baked Goats Cheese Recipe
Method
Preheat the oven to 200º.
Place the cheese in an oven-proof dish.
TIP - Bake the cheese in the smallest dish possible so it doesn’t break apart in the oven.
Pour the honey on top and add some fresh rosemary. Bake for 12 minutes.
For the green chutney: mix all the ingredients in a blender and serve on the side.
Lightly toast the bread in the oven for a few minutes.
Serve by spreading cheese on the bread and topping with chutney.
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