Sunday 23 October 2016

TAPAS PLATTER RECIPE





Here is a simple tapas platter which I liked to make and I hope you like it to.

Three course Spanish menu for Lunch.


The Spanish lunch is the main meal of the day and usually has three courses followed by coffee.

Gazpacho (cold tomato soup)

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Paella

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Churros with chocolate organe sauce

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Coffee and Liqueur or Brandy



Bread is ALWAYS on the Spanish table. It is plentiful and fresh, and used to mop up sauces. 




Gazpacho (Cold Tomato Soup)
https://upload.wikimedia.org/wikipedia/commons/b/b9/Basil_and_Organic_Tomato_Soup.jpg


Serves 2-3 
30 minutes
Ingredients
• ½ cucumber, peeled, roughly chopped
• 1 large yellow pepper, de-seeded, roughly chopped
• 1 large red pepper, de-seeded, roughly chopped
• 6 ripe tomatoes, roughly chopped
• 2 banana shallots, roughly chopped
• 3 garlic cloves, roughly chopped
• 100g/3½oz stale white bread, soaked in a little cold water
• 3 tbsp olive oil
• 2 tbsp sherry vinegar

Method
1. Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish.
2. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired.
3. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold.
4. Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables.




Paella
https://upload.wikimedia.org/wikipedia/commons/8/8b/Paella_Marinara.JPG


Serves 6
60-70 minutes
Ingredients
• 4 chipolatas
• 1.2l shellfish stock
• salt

Method
1. To begin, heat a paella dish over a medium heat and add 1 tbsp of oil. Sweat down the onions with the minced garlic until softened
2. Dice the chicken and cut the chipolatas into small chunks. Add to the pan, season with salt and fry. Once browned, add the saffron, paprika and chopped tomatoes
3. Cook until the pan is almost dry, then add the rice and give it a really good stir to coat in the tomato
4. Bring the shellfish stock to the boil and add ¾ to the rice. Stir and allow to boil rapidly for 5 minutes before turning the heat down to a gentle simmer
5. Cook without stirring (this is very important for a paella) for around 15 minutes, then add the langoustines and cook for a further 8–10 minutes, until the rice is cooked
6. If the paella begins to look dry, top it up with the remaining shellfish stock
7. While the rice is cooking, cook the clams and mussels. Heat a large saucepan with a tight fitting lid over a high heat
8. Quickly tip in the mussels with about 50ml water and replace the lid. Give the pan a good shake – the idea is to steam the mussels as quickly as possible so you need to keep the lid on and the heat high
9. After a couple of minutes, take the lid off and have a look at the mussels – if they have opened up they are ready. Strain through a fine sieve and cover with a tea towel until you need them to stop them from drying out
10. Repeat the exact same process with the clams. I removed the clams from their shells to fit everything in the paella dish, but you can leave them in if you prefer for presentation
11. When the rice and langoustines are cooked, top with the mussels and clams and sprinkle over a handful of chopped parsley



Churros with chocolate orange sauce

https://c1.staticflickr.com/1/226/447644763_d7b08cad15_z.jpg?zz=1
  

Serves 5
40 minutes
Ingredients
For the churros
• 225g of plain flour
• 1/4 tsp bicarbonate of soda
• 320ml of boiling water
• 40g of butter, melted
• 400ml of sunflower oil
• 75g of caster sugar
For the chocolate sauce
• 180ml of double cream
Method
For perfect churros you’ll need a piping bag and star-shaped nozzle, a deep-sided pan for frying and a thermometer to check the temperature of the oil. If you don’t have a thermometer to hand, toss a cube of bread into the oil when you think it has come to temperature – if it turns golden brown in 15 seconds, you’re good to go.
1. In a medium bowl, sift together the flour, bicarbonate of soda and salt. In a heatproof jug, combine the boiling water and melted butter
2. Make a well in the centre of the flour and pour in the contents of the jug, beating quickly with a wooden spoon until you have a smooth, thick batter with no lumps. Set aside to rest for 10 minutes
3. In a medium bowl, mix together the sugar and cinnamon. Line a separate tray with kitchen roll then set both aside
4. In a small saucepan, gently heat the cream and orange zest for 5 minutes, making sure it doesn’t boil
5. Place the chopped chocolate in a heatproof bowl, strain the warmed cream over the top then leave to stand for 1 minute. Stir until smooth and combined, then pour into a small bowl or individual glasses
6. To cook the churros, heat the sunflower oil in a large, deep-sided saucepan until it reaches 180°C on a thermometer
7. While the oil is heating, fit a large piping bag with a star shaped nozzle (1.5–2cm wide) and fill with the dough
8. Working quickly, pipe 2–3 strips of dough directly into the hot oil, snipping off each strip with a pair of scissors. Fry for about 2 minutes each side, or until golden brown, then remove to the kitchen roll-lined tray
9. Toss the cooked churros in the cinnamon sugar, then repeat the process with the remaining dough
10. Serve the still-warm churros with the chocolate sauce for dipping. The churros are best eaten on the day of making


Thursday 20 October 2016

Spanish customs


Spaniards often spend a long time over a meal talking and enjoying, each other's company, and perhaps sharing a drink. This is usual at the weekends at lunch.

The Spanish have a siesta or midday break from work or school to eat lunch and relax. Some businesses close down for a few hours each afternoon. This began to give farm workers a rest from the hot midday sun. Families in the country still take a siesta to go home to eat with their families. In the large cities some large shops and offices now only take a one hour lunch as people are commuting to work and can’t go home for lunch with their families.

The Spanish often have wine with their meals

The Spanish drink lots of coffee and they drink several cups of coffee during the day. It is also common to have coffee after your meals

https://pixabay.com/p-1398259/?no_redirect



Know the rules
Spaniards don't like to waste food. It is better to say no to food rather than leave it on your plate.
The Spanish say ‘good appetite’ (que aproveche/buen apetito) before starting a meal.
If you aren’t offered a (another) drink it’s time to go home.


Traditions
Every August in the town of Buñol outside Valencia, the people hold a tomatina food-fight when thousands of friendly combatants throw tomatoes at one another.

To bring good luck in the year ahead, Spaniards traditionally eat twelve grapes, one with each chime of the clock at midnight on New Year's Eve.

On February 3, St. Blaise's Day ( Día de San Blas ) small loaves of bread, called panecillos del santo, are baked and then blessed at Mass. According to tradition, all the children in the house are to eat a bit of this bread to protect them from choking in the year ahead.

The Christmas season officially begins on December 24, called Nochebuena (the "good night”) when there is a special family dinner.


On January 6, a traditional Roscón de Reyes (a sweet bread) is baked. A small surprise, such as a coin, is put the cake and the person who finds it in his piece is believed to enjoy good luck in the year ahead.

Food customs

Meals
This is the smallest meal of the day and is usually eaten at home. The traditional Spanish breakfast consists of a cup of café con leche - strong coffee with hot, frothy milk and pastries such as churros, served sprinkled with sugar or dunked in hot chocolate or bollos (sweet rolls) with jam,.

La Merienda snack time
Small rolls (bollos) are often eaten in the late morning with a cup of coffee.

La Comida - Lunch,
Spaniards eat their lunch between 2and 4 in the afternoon and it is the main meal of the day. It is very much a family meal. Spaniards usually have a 2 hour break from work or school to have lunch. A Spanish lunch usually has three courses and lasts longer than our lunch. The first course is the lighter part of the meal, usually consisting of a salad or soup, while the second course is normally a fish or meat dish. A dessert can be a simple piece of fruit, a Spanish flan, or a sweet pastry or cake.

La merienda snack time
In the afternoon or early evening a snack of tea or Chocolate a la España (Spanish-style hot chocolate) and pastries is common

La Cena - Dinner/supper
The Spanish tend to eat dinner or supper late maybe as late as 9 or 10 at night. It is usually a smaller meal than lunch and often is a salad, a sandwich, fresh fish or a selection of tapas

Tapas
Sometimes Spaniards skip dinner and instead eat out in tapas bars. The tradition of tapas began with bartenders giving out small plates of food to customers with their wine or beer. Tapas are pieces of bread with toppings such as meats, olives and cheese.

Spanish fast food
Traditional "food-to-go" in Spain includes churros , sugary fritters sold at street stands; and bocadillos , sandwiches typically made of a cured ham ( jamón serrano) or other meat and cheese. 

School lunches
Children usually take Bocadillos (sandwiches) or a slice of  cold Tortilla Española (Spanish omelette), fresh fruit, and cheese for lunch.



Regional cuisine

https://upload.wikimedia.org/wikipedia/commons/e/e0/Autonomous-communities-of-spain-01.png




Every region of Spain has its own distinct cuisine and specialties.



Valencia
Valencia, is located in eastern Spain, on the Mediterranean Sea.  Valencia was invaded several times. In the early part of the 8th century, the Moors arrived in Valencia and this influenced the area’s cuisine. The Moors brought spices, rice, sugarcane, oranges, and almonds to the area.

Rice is grown in the Valencia region and dishes are common. The best-known Spanish dish, a stew called paella, comes from Valencia.

Valencia is on the coast but also has mountains inland.  Fish, seafood and rice are the mainstays of the coastal cuisine, but meat dishes including lamb and goat are common in the mountain areas. Valencia is also well known for its oranges.
 
Cataluña (Catalonia)
Catalonia is in north eastern Spain. It has miles of coast line on the Mediterranean Sea.  Its food is influenced by the Romans, Arabs French and Italians. It is known for its sophisticated inventive dishes combining seafood, meat, poultry, and local fruits. The south of the region is a major grower of oranges.
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Catalonia has a wide variety of rice dishes, as well as meat, poultry and fish. Four basic sauces are important in Catalonian food: samfina, sorito, picada and alioli. Pan con Tomate is Tomato Bread traditional to Catolonia.

Andalusia
Andalusia is located in southern Spain. It includes the provinces of Almeria, Cadiz, Cordoba and Granada. Andalusia covers a large, over 17% of Spain. It extends from the border of Portugal in the west, to the Mediterranean Sea in the east, all along the southern coast of Spain and is a busy tourist area.

Andalusia has a long history of being conquered, because of its climate, good fertile land agriculture and its position near the Strait of Gibraltar. It was invaded by  Celts, Romans and the Moors and these have influenced the diet of the region.The people in Andulusia  used many Arab (Moorish) ingredients and cooking techniques into their cuisine that are still used today. The Moors brought new foods like figs, pomegranates, and oranges honey and almonds.

Andalusia’s traditional food is a Mediterranean diet, including lots of olive oil, fish, fruits, nuts and vegetables. Fresh fish and seafood are eaten daily in coastal regions. Stews and bean dishes are common in the mountain areas. Cured olives, olive oil and cured ham are common in Andalusia.  The area around Cádiz is famous for sherry, or jerez wine. Gazpacho, a cold tomato soup, comes from Andalusia in southern Spain. Andalusia is the most important area for producing olive oil in Spain.

Asturias
Asturias is between the regions of Galicia to the west, Cantabria to the east and Castilla-Leon to the south. The Asturias has miles of coastline to the north and traditionally, the people were farmers, shepherds and fishermen. The regions diet includes fish, seafood, beef and lamb. Asturias is known for its cheese, and there are over two dozen varieties of cow, sheep and goat’s milk cheeses made in Asturias.
The signature dish of Asturias, in north western Spain, is fabada, a sausage and bean stew.

Castilla-Leon
Castilla-León is the largest region of Spain. As it is in the interior of Spain meat is important and the region is also known for its roast sucking lamb and pig.  This part of Spain is also colder then other regions and stews are common. Chickpeas were one of the basic foods of the region and the main ingredient in Castilian stews. Castilla is also known for its’ wonderful bread.

Castilla La Mancha
Castilla-La Mancha covers a large area of central and south-central Spain. It is a large plain surrounded on all sides by mountains. The climate is cold in the winter and hot in the summer. The land is not as fertile as other areas as water is scarce in the elevated plain and a lot of land erosion has taken place.

There are lots of sheep farmers in the area and a lot of the dishes are traditional shepherds food. The typical dishes of this region are heavy stews and soups. The traditional pisto stew is made simply with red and green peppers, tomatoes and squash. Sopa de Ajo or garlic soup is another common dish. Bread and cheese are eaten everywhere in the area. Castilla-La Mancha is the second most important area in Spain for olive oil production.

Canary Islands (las Islas Canarias)
The Canary Islands are located off of the west coast of northern Africa. The islands were discovered by Spanish explorers in the 14th and 15th centuries and were conquered by 1500. The islands have a sub-tropical climate. The soil has volcanic material. They are a popular tourist destination and the economy depends mainly on tourism. Potatoes, bananas, sugar cane, exotic fruits and tobacco are grown and exported. Many south Americans settled on the islands after the discovery of the Americas and the food is influenced by that. The food is a mix of Spanish, South American and African. As they are islands fish is an important part of the diet. Vegetables and fruit are grown on the island and potaoes, bananas and exotic fruits are eaten.

Galicia
Galicia is located in the extreme north western corner of Spain on the Atlantic Ocean. The people of Galicia are descendents of Celtic people. It is a cold, wet climate, with hilly land and rocky coastlines. It is one of the poorest areas of Spain. The people are usually small farmers or fishermen and the people eat what they grow on the farm or catch in the sea. The area is known for its fish dishes, soup and stews. Several varieties of potato are grown in the area.

The Basque Country  (el Pais Vasco)
The Basque Country  is located in northern Spain on the border with France. It is a very mountainous region and includes the Basque Mountains, Cantabrian Mountains and the Pyrenees Mountains. In the mountain areas the people eat beef, veal and game, snails, potatoes, beans and other vegetables  and various cheeses.

In the middle ages this area was very poor and meat and wheat were scarce. The people ate lentils, beans and fruit. But over time in the coastal area fishing became and important industry and more fish such as cod, eel, and squid was eaten.

Many people from the area went to the Americas when exploration was taking place and brought back foods from there. Corn, peppers, beans, tomatoes and potatoes became part of the  Basque diet. In the XIX century the Industrial Revolution helped raise the standard of living in the Basque Country. Because it is close to France over time French influences became common on the food of the region.

Cantabria

Cantabria is a region on Spain’s north coast on the Bay of Biscay and is a mountainous region. Inland, farmers bake their own bread and make their own cheese. Milk is the main agriculture product of the area. Stews are a main food inland and venison is a popular meat. Near the coast the fishing industry is important and fresh fish is popular and anchovies and lobster are caught daily. Flan al Caramelo (caramel custard) is a popular desert.

Navarre
Navarre is a region in northern Spain, it has mountain, valleys and major rivers. It is near the Pyrenees and borders France. The climate is mixed.  Agriculture is important in the area. Rice peaches and a variety of vegetables such as potatoes, artichokes, asparagus and peppers are produced. Asparagus and artichokes from this area are bought by big restaurants in Spain. Cows and sheep are the main animals kept. Navarre is also home to Roncal cheese. It is produced from raw unpasteurized milk. 

La Rioja 
La Rioja is an inland region in northern Spain. It covers part of the Ebro valley towards its north and the Iberian mountain range in the south. It is an agricultural region and it has a good irrigation system.  The food of the area is influenced by neighbouring regions. The food is simple and uses the top quality products from the region including local vegetables such as peppers, garlic, onions, artichokes, asparagus, lettuce, chard, borage. Stews are very popular and usually are made from beans.  Lamb and ham are popular meats. The region is well known for its wine.

Aragon
This region of Spain region borders France, and includes some of the Pyrenees mountains. Lamb, wild boar, venison are very common in this area and meals include roast lamb or hotpots. In the south of the region ham (Iberian ham) is popular and is said to be some of the best in Spain. Snails are popular and this comes from the French influence. Mushrooms, borage, sweet onions and asparagus are grown in the region. The food in this area is described as good, honest, cooking.

Extremadura,
Extremadura, is a western Spanish region and borders with Portugal. It’s a remote area of mountains, forests, lakes and reserves. The region is known for its pigs and peppers. Iberian Ham is well known and the sweet, sticky ham is eaten with bread, oil, olives and cheese. Peppers are grown and used to make paprika. Pimentón de la vera is smoked paprika and is only made in this region.  The cooking is simple.

Madrid
Madrid is the capital of Spain and the population is varied. Madrid is not especially known for its own cuisine. The cuisine of Madrid is a combination of the food from the other regions as people have moved to work and live in the capital.  Eating tapas is common in Madrid.

Murcia
Murcia is a city in south-eastern Spain. The climate is hot summers, mild winters, and low precipitation. It is a tourist regsion. The region is not known for its food.  But the city, is called Europe's orchard as it has an agricultural tradition and produces fruit, vegetables, and flower for home and for export.