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| Peppers stuffed with Rice | |
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Ingredients
4 large green peppers 150g cooked rice 400g minced beef 1 small onion 2 ripe tomatoes 2 garlic cloves olive oil salt and pepper saffron. | Procedure Heat the olive oil in a pan and add the minced beef. When half done, add the chopped onion, the sliced garlic cloves and the grated tomato.Season with salt and pepper. When done, add the rice and saffron. Mix well and fill the peppers. Oil the pepper skins and place in a roasting dish. Add 4 tbsp of water, cover and place in a preheated oven at 180°C. Cook for around 30 minutes. You could make a tomato sauce to go with this pepper dish. |
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| Paella | |
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Ingredients
400 g rabbit 400 g chicken 250 g green beans 150 g white beans 150 g broad beans 1 ripe tomato 500 g rice 8 tbps olive oil a pinch of sweet ground red pepper a pinch of saffron salt to taste
| Procedure Heat the oil in a paella pan. When hot, add the meat in pieces, fry until cooked and golden. About 20 minutes. Add all the beans.Continue frying for 8 minutes or so then add the grated tomato. Stir lightly and add the rice, ground pepper and saffron. When the rice is well coated in oil and is slightly nutty add water. Cook until the rice is cooked and serve in the same pan. Paella is a traditional dish of Spain. Its home is Valencia, but variations exist in the different Spanish provinces. A colorful mixture of saffron-flavored rice and various meats, the name paella comes from the paellera, the flat, round pan in which it is cooked. Traditionally, the paella is cooked out of doors, over a wood fire. To make a paella, first sauté meats, such as chicken, pork, rabbit, or seafood, such as clams, shrimps, mussels, crayfish, or squid. Use olive oil and season with onions, garlic and herbs. Next, cook rice, tomatoes, and saffron, simmering over a low heat. Finally, mix in the meats and garnished with peas, pimientos, and other vegetables. |
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| Fruity Morrocan Chicken | |
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Ingredients
1½ Tbsp Olive Oil 6 skinless chicken breasts Salt and pepper to taste 3 onions, chopped ¾ tsp cinnamon ¾ tsp ground ginger ¾ tsp ground cumin 1 can (14.5 oz) fat-free, reduced sodium chicken broth 6 oz kumquats, quartered and seeded 6 oz diced pitted prunes 2 Tbsp honey 1½ lb peeled, cubed, butternut squash 3 Tbsp minced fresh Coriander | Procedure Preheat oven to 350°. Coat a large oven-proof skillet with cooking spray, add olive oil and place over medium-high heat. Sprinkle chicken with salt and pepper and brown in skillet, about 6 minutes per side. Add onions to skillet and sauté over medium heat until tender and beginning to brown, about 8 minutes. Add cinnamon, ginger and cumin. Stir about for 30 - 45 seconds. Add chicken broth and bring to a boil, scraping bottom of skillet in the process. Stir in kumquats, prunes, honey and squash. Lay chicken on top of fruit and liquid. Cover skillet and place in oven. Braise until chicken is cooked through, about 25 - 30 minutes. Remove chicken and cover to keep warm. Uncover skillet and return it to oven until the liquid thickens to a sauce consistency, about 20 minutes. Garnish with Coriander. |
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| Lamb Ragout (Ragu de Cordero) | |
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Ingredients
2 Pounds ( 1 Kg ) of Lamb 3 Pounds ( 1.5 Kg ) of small Potatoes 1/2 Pound ( 200g ) Carrots 1 Onion 2 Cloves of Garlic 1 Glass of White Wine 1 Tbspn of Flour Chopped Parsley 1 Bay Leaf Olive Oil Salt
| Procedure Cut the lamb into small pieces. Chop the peeled garlic, sprinkle on the lamb and then leave aside for an hour. Pour a little olive oil into a frying pan and 'brown' the lamb for a few minutes, turning the lamb with a wooden spoon. Place the lamb and the bay leaf in a heated casserole dish. Chop the onion and fry gently in the frying pan and when golden brown, add to the dish. Scrub the potatoes and add them to some olive oil in the frying pan and sauté for a few minutes, without letting them go brown. Turn frequently. Add the potatoes to the dish. In the same frying pan, add the flour and heat until it turns golden brown and then add some water and cook for a few minutes, stirring well. Add to the dish. Finally add the white wine, some chopped parsley and a pinch of salt to the dish. Mix well with the wooden spoon.Cover with a lid or foil and place in a pre-heated oven at (190C - 375F - gas mark 5) for about 20 minutes. Serve hot. |
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| Meshwia : North African Chargrilled Pepper Salad | |
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Ingredients: 3 large sweet peppers, green, red and yellow 1 large onion 2 cloves of garlic 1 tbsp chopped parsley 1 lemon 2 tbsp olive oil Salt and pepper Harissa (optional) |
Method: Slice the peppers in half through the stalk; discard the seeds and place on barbecue or hot grill with the unpeeled onion and cloves of garlic. Grill until charred. Place into a plastic bag until cool. When cool skin all the vegetables and slice finely. Place in a salad bowl and add the juice of a whole lemon, 2 tbsp olive oil and 1 tbsp chopped parsley. Season with salt and pepper. For those who like spicy food, add a tbsp Harissa. This salad should be served very cold with barbecued meats or fish. If you are in a hurry buy a jar of chargrilled red peppers, add a finely sliced green pepper and some finely diced red onion. Finish as above. Not quite the real thing but who wants to slave over a hot stove in the sun. |
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| Michirones a la Murciana : Broad bean, ham and sausage Stew | |
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Ingredients:
1 small
onion, finely chopped 2 cloves of garlic, finely chopped 500g dried broad beans soaked for 48hrs or a jar in brine 200g Chorizo sausage cut into ½ inch slices 100g thickly sliced Serrano ham 1 tsp dried red chillies 1 litre of water 1 chicken stock cube Salt and pepper 1 tbsp chopped parsley 2 tbsp olive oil 1tsp tomato puree |
Method: Heat the oil in thick-bottomed saucepan. Fry the onion and garlic until golden. Add the sausage, ham and chillies. Sauté for 2 minutes and then add the beans, tomato puree, water and stock cube. Bring to the boil and then simmer covered for between 1½ and 2 hours. By then the beans should be tender. The sauce should be the consistency of a light soup. Add the salt and pepper. Top with chopped parsley and serve with hearty country bread. Editor's Note: Murciana denotes 'in the style of the Murcia Region', and of course San Miguel de Salinas is right on the border being almost the southern-most pueblo of the Alicante region. The Murcians owe their market gardens - the Huerta - to the Arabs who irrigated the fertile plains of the Rio Segura to make this region, throughout history, the most productive in Spain. |
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| Sea Bass with Rosemary and Garlic - Lubina con romero y ajo | |
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Ingredients:
4 fillets of sea bass (lubina) 2 cloves of garlic, chopped A sprig of fresh rosemary 1 lemon Olive oil 2tbsp of plain flour Salt and pepper Chopped parsley |
Method: Marinate the fish for around 1 to 2 hours in 2tbsp of olive oil, the juice of half a lemon, the chopped garlic and half the rosemary. Place the flour in a shallow dish. Add a pinch of salt and pepper. Heat a frying pan for 2 minutes then add 2 tbsp of olive oil. (Heating the pan will help the oil spread easily and you won't need too much fat.) Dry the fish with kitchen roll, coat with seasoned flour and fry skin side first for 3 minutes. Turn over and fry for a further 2 minutes. Decorate with chopped parsley and slices of lemon. Serve immediately with a green salad or sautéed potatoes. Enjoy!
Note: The sea bass may also, ideally be bought whole, if one is not squeamish:
the staff at every fish counter will ask 'Limpio?' which is gutted and washed! |
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