Spanish Recipes - BenidormSeriously

Patatas Bravas Recipes, Potatoes and Spicy Tomato Sauce

Patatas Bravas Recipes - Patatas Bravas are probably one of Spain´s most popular tapas dishes, they are also great served as a side dish or just as a snack. The traditional recipes are simply served with a spicy tomato sauce but many you find today will also have either a mayonnaise, aioli or even cheese sauce with them.

Below are two different recipes - one where the potatoes are fried and the other a slightly healthier alternative where the potatoes are cooked in the oven, the most important thing is the shape of the potatoes which must be cubed.

Patatas Bravas, Recipe 1, Fried.

Ingredients

3 tablespoons of olive oil

4 large potatoes, peeled, and cut to 1-inch cubes

2 tablespoons minced onion

2 cloves garlic, minced

Salt and freshly ground black pepper

1 1/2 tablespoons Spanish Paprika

1/4 teaspoon Tabasco Sauce

1/4 teaspoon ground thyme

1/2 cup (4 fl. oz) Ketchup

1/2 cup (4 fl. oz) mayonnaise

Chopped parsley, to garnish

1 cup (8 fl. oz) olive oil, for frying

Patatas Bravas Recipes

METHOD

The Brava Sauce

In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

The Potatoes

Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

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Putting it all together

Mix the potatoes with the sauce immediately before serving to ensure that the potato's retain their crispness. Garnish with chopped parsley and serve warm.

Patatas Bravas, Recipe 2 Oven Baked

Ingredients

For the Potatoes

2 medium sized potatoes, cubed

1tsp extra virgin olive oil

sea salt and black pepper

For the Garlic Aioli

2 cloves of garlic

1 egg yolk

1/2tsp lemon juice

4 fluid oz extra virgin olive oil

Sea salt

For the Brava Sauce

1 clove garlic minced

1/2 spicy red pepper, deseeded

1/4 tsp smoked paprika

1/2 (4 fl. oz) cup tomato puree

sea salt and black pepper

white sugar

Patatas Bravas Recipes

Method

Preheat oven to 250ºc

Peel 2 medium sized potatoes, rinse them under cold running water and pat them completely dry.

Cut each one into evenly sized cubes and place into a large bowl, drizzle in a generous tablespoon of extra virgin Spanish olive oil, season with sea salt and a touch of freshly ground black pepper and toss together until well combined.

Transfer the potatoes into a baking tray lined with foil, make sure the potatoes are all in a single layer, cook for about 20-25 minutes.

While the potatoes are cooking make the aioli and brava sauce, to make the aioli mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until it forms a paste, then add the egg yolk, the fresh lemon juice and season with sea salt.

Slowly pouring in about 1/2 cup of extra virgin Spanish olive oil while you stir everything together with the pestle, once all the oil is incorporated and you have achieved a mayonnaise like consistency (this takes between 3 to 4 minutes), cover and set aside.

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To make the brava sauce finely mince 1 clove of garlic, deseed the spicy pepper and finely dice it.

Heat a small non-stick frying pan on a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, when the oil is hot add the diced peppers and minced garlic and mix with the oil, 30 seconds later add a generous 1/4 teaspoon of smoked paprika and mix it all together.

Then add 1/2 cup of tomato puree and season with sea salt, freshly ground black pepper and a small pinch of white sugar, lower the heat to low and mix until well combined allow the sauce to simmer until the potatoes are cooked.

Once the potatoes are cooked, they should be soft in the inside with a little crisp on the outside, transfer them into a shallow bowl, then add the brava sauce on top of the potatoes and add the aioli, garnish with freshly chopped parsley and serve.

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Monkfish with Roasted Garlic Sauce

Monkfish with Roasted Garlic Sauce - Monkfish is called rape, pronounced rah-pay and is a popular fish here in Spain. This dish is traditionally from Catalan but can be found served in many other areas of Spain.

The sauce with this recipe could be served with pretty much any fish, and would also be great with chicken, turkey breast, quail or pheasant.

Ingredients

1 - 2 pounds of monkfish tails, cut into pieces

1 large head of garlic

4tbsp olive oil

salt

3tbsp pine nuts (piñones)

large pinch of saffron

250ml of tomato puree

3tbsp white wine or dry sherry

250ml fish or chicken stock

chopped parsley for garnish

Monkfish with Roasted Garlic Sauce

Method

Preheat oven to 180ºc

Slice the top off the head of garlic, make a nest out of foil, place the garlic in the foil nest, pour a little olive oil over the exposed garlic, fold over the foil to cover and roast in the oven for about 45 minutes.

While the garlic is roasting, toast the pine nuts in a dry frying pan over a medium heat. Toast until they turn slightly brown, remove from the heat.

Season the monkfish well with salt.

When the garlic is done, open up the foil nest and allow to cool.

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Using a pestle and mortar, grind the pine nuts, the saffron and a good pinch of salt, squeeze the cloves of garlic out of their skins and grind with the pine nut mixture until it becomes a paste.

Heat a frying pan on medium heat, when hot add the remaining olive oil.

Pat the monkfish dry with kitchen paper, and place in the hot oil, sear the fish for 3 - 4 minutes on each side, put the cooked fish on a oven proof plate and place it in the still warm oven.

In the same frying pan, add the tomato puree, wine or sherry and stock, use a wooden spoon to scrape any brown bits of fish into the sauce and boil until it has reduced to half the amount. Reduce the heat and add the garlic paste, mix until combined.

Add the cooked fish to the sauce.

Serve garnished with fresh parsley.

This dish goes perfectly with Papas Arrugadas - Wrinkled Potatoes or with rice or just fresh crusty bread.

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Corn on the Cob with Chilli, Goat Cheese, and Ham

A wrap of salty ham complements corn on the cob while goat cheese spiked with vinegar, garlic, and fresh red Chile adds heat and tang, this Spanish recipe for Corn on the Cob is just perfect for the BBQ

Ingredients

2 oz. (1/4 cup) fresh goat cheese, at room temperature
1 to 2 Tbs. minced fresh hot red chilli
1/2 tsp. red wine vinegar
1/2 tsp. granulated sugar
1/4 tsp. minced garlic
salt
4 ears corn, shucked (Cleaned)
4 very thin slices Serrano ham or prosciutto

Spanish Recipes - Corn on the Cob with Chilli, Goat Cheese, and Ham

Method

Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire for direct grilling.

Combine the goat cheese, chilli, vinegar, sugar, garlic, and 1/4 tsp. salt in a small bowl until well blended.

Grill the corn, turning occasionally, until charred in places and crisp-tender, about 8 minutes.

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Slather the corn with the goat cheese mixture. Wrap 1 slice ham around each ear, spiralling it from bottom to top.

How to cook the sweetest corn on the cob.....stove top method

Fill a large pot about 3/4 full of water and bring to a boil. Stir in 2tbst of sugar and 1 tbsp of lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

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Homemade Strawberry Liqueur Recipes

Homemade Strawberry Liqueur Recipes - This is the perfect summer drink and can be made as a simple liqueur or for extra luxury make a creamy version. You could also try this with other fruits such as peaches or nisperos.

Homemade Strawberry Liqueur

Ingredients

500g strawberries, cleaned and sliced

500ml Vodka

Simple strawberry liqueur*

200g White sugar

250ml water

Cream Liqueur*

200g white sugar

125ml milk

100ml whipping cream (at least 30% fat content)

*The ingredients listed above make both types of liqueur, if you only wish to make one double up

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Method

Strawberry Liqueur

Place the sliced strawberries in a large jar with an airtight lid and cover with the vodka, give it a good shake to combine.

Place in a cool dark cupboard for 20 days, give the jar a shake every couple of days. Taste your infusion a couple of times. you may be happy with a more subtle flavour and want to strain it ahead of the recommended time.

For the simple Liqueur - After the 20 days has passed make the syrup, in a medium sized saucepan add the sugar and water and over a medium heat bring to a boil, stirring often, lower heat and cook for 8-10 minutes. Remove from heat and allow to completely cool.

Strain the alcohol from the strawberries using a fine mesh sieve or a coffee filter into a clean jar or bottle with a tight fitting lid.

Add the cooled syrup and stir to combine.

Close the jar and refrigerate for 2 days before serving.

Homemade Strawberry Liqueur Recipes

To make the creamy liqueur - In a medium sized saucepan add the sugar, milk and cream, stir to combine, bring the mixture to a boil, lower heat and simmer 1 minute, remove from heat and allow to cool.

Strain the alcohol from the strawberries into a clean jar or bottle with a tight fitting lid. Add the cooled cream mixture and stir to combine. Close the jar and refrigerate for 1 day before serving.

Remember to keep stored in the fridge.

Strawberry Cream Liqueur Version 2 - Extra simple

500g strawberries, sliced

1tsp milk

2tsp vanilla extract

250ml whiskey

125ml vodka

60ml condensed milk

125ml milk

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Method

Place the sliced strawberries in a blender with 1 teaspoon milk and purée. Add vanilla, whiskey, and vodka. Blend well.

Add the rest of the milks and blend at low speed for 1 minute. Strawberry particles will appear in the liqueur.

Tip - Neutral flavoured vodka works especially well as the base for an infusion, but feel free to experiment with other spirits, such as gin, rum, or tequila. Generally, the lighter colored, least flavored versions provide the most dependable results.

Variations - If you fancy trying the above with peaches or nisperos use brandy instead of whiskey.

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Pork Tenderloin stuffed with Chorizo Recipe

Pork Tenderloin with Chorizo Cheese and Spinach - This a wonderful tasty recipe, the pork tenderloin is stuffed with a mixture of Chorizo sausage, cheese and spinach. A perfect meal for any day of the week.

Ingredients

Serves 4

500g Pork tenderloin

250g frozen spinach, thawed, and squeezed

100g strong or smoked cheddar cheese, grated

50 - 75g Chorizo Sausage

3 cloves of garlic, crushed

2tbsp Extra Virgin Olive Oil

Salt and pepper

Kitchen string or unwaxed dental floss

Pork Tenderloin stuffed with Chorizo Recipe

Stuffed Pork Tenderloin Recipe

Method

Preheat oven to 220ºc

Mix together the spinach, grated cheese and chorizo, add 1/4 teaspoon of salt.

In another bowl mix the crushed garlic with 1 tablespoon of the olive oil and 1/4 teaspoon of salt, set aside.

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Butterfly the pork tenderloin by laying it on a large cutting board. Holding a sharp knife, blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stop just short of the opposite edge so that the tenderloin remains in one piece. Open the meat up as you would a book. Cover with plastic film and with a meat mallet, rolling pin or heavy pan, pound the pork to an even thickness of about 1/4-inch.

Spread the spinach mixture in the center of the pork, leave a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling.

To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll.

Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.

Heat the remaining 1 tablespoon oil in a large ovenproof pan over medium-high heat. Reduce the heat to medium and lightly brown the pork on all sides for about 4 to 6 minutes.

Brush the top of the pork with the garlic mixture; season with pepper.

Transfer the pan to the oven and roast the pork until fully cooked.

Allow to rest on a clean cutting board for 5 minutes before slicing.

You can make this ahead of time and store in the fridge for up to 8 hours before cooking.

Serve with your choice of seasonal vegetables, potatoes or rice.

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