Sunday, 13 February 2011

Gazpacho Series III: Salmorejo

         Salmorejo is a very thick version of red gazpacho, there are different ways to make it and this one is quite particular because it has oranges. I got the recipe from a friend from Jaén and she got it from a friend from Córdoba, which is the province of Andalusia where Salmorejo comes from, so it's really authentic!

You need:
  • 1 Kg. Ripe Tomatoes, chopped
  • 125 Ml Extra Virgin Olive Oil
  • 1 Orange, chopped
  • 1 egg 
  • 150 gr 1 day old white bread, soaked
  • 2 Cloves of Garlic 
  • 1 Tb Spoon Pimentón de la Vera (Smoked Spanish Paprika)
  • Salt to taste
Mix all the ingredients together using a blender or food processor. 
Strain it through a chinoise strainer and keep it in the fridge for at least 1 hour.
In the meantime you can prepare the topping.

  • Jamón Serrano cut into strips
  • Diced Hard Boiled Egg
  • Diced Orange  
Serve the Salmorejo in soup bowls, pour the topping and enjoy! 

Monday, 3 January 2011

Gazpacho Series II: "Ajo Blanco de Almendras" Almond Gazpacho

And following the saga of Gazpachos, here we have one of my favorite ones, the Ajo Blanco. 
Contrarily to most people's beliefs the original gazpacho didn't have any tomato as an ingredient, since there were not tomatoes in Spain until they came from America. 
The common ingredients for the different kinds of Gazpacho were usually olive oil, garlic, bread, vinegar and salt, and of course cold water for refreshing. 
The good thing about living in the Southern hemisphere is that you can make a gazpacho for Christmas, yay!

You Need:
  • 150 gr Blanched Almonds
  • 100 gr Soft part of White Bread, soaked
  • 2 Cloves of Garlic
  • 100 Ml Extra Virgin Olive Oil
  • 2 or 3 tbspoon White Wine Vinegar
  • Salt to taste
  • 1 L Chilled Water
  • Ice Cubes (Optional)
  • Grapes or Melon Cubes
Mix all the ingredients (but the water and ice cubes) with a blender.
Add the water and mix well again.
Serve in a bowl or soup dish with grapes or melon cubes.
Easy and delicious!
Happy New Year to everyone!

Wednesday, 17 November 2010

Gazpacho series: "Gazpacho Rojo" Red Gazpacho

At last the warmer days have come! The weather is perfect for a refreshing, revitalizing, delicious and marvelous GAZPACHO. There are many kinds of gazpachos in Spain (I know at least 4),  I'm going to start this series with the most famous one, the Red Gazpacho. Here it goes!
You need:
  • 12 Ripped Tomatoes (peeled and cut into pieces)
  • Half Red Capsicum (peeled and cut into pieces)
  • Half Green Capsicum (peeled and cut into pieces)
  • 1 Long Cucumber (peeled and cut into pieces)
  • 2 or 3 Cloves of Garlic
  • A Handful of the soft part of white bread, soaked (Optional)
  • Sherry Vinegar or White Wine Vinegar or Apple Vinegar to taste
  • 100 Ml Extra Virgin Olive Oil
  • Salt to taste
  • Approx. 300 Ml of cold water
  • Ice cubes
  • Diced Cucumber
  • Diced Capsicum
  • Diced hard-boiled Egg (Not for vegans)
  • Jamón Serrano, cut into strips  (Not for Vegans, Vegetarians)
  • Croutons
  • Spring Onion
  • Etc
  Put the ingredients in a pot and mix them with a blender, then add the water and ice cubes and mix well.
It can't be easier and it's just delicious, refreshingly perfect for a hot summer day.
P.D. This is a perfect recipe for Vegans, just don't add any egg nor Jamón Serrano :-)

Tuesday, 12 October 2010

"Patatas Barbaras" Gora Potatoes

This is a simple and delicious recipe that my mum created when she had a Tapas Bar beside a river in my town.

 You need:
  • 4 big potatoes,"agria" are the best.
  • Extra Virgin Olive Oil
  • White Wine Vinegar (Approx. half a glass)
  • One Chilli
  • 3 Cloves of Garlic
  • 1 Tbspoon of Cumin 
  • Salt to taste
Peel the potatoes and cut them into cubes.
Heat the Extra Virgin Olive Oil in a medium frying pan to approx.180ºC. 
Deep fry the potatoes, turn them as needed until they are cooked.
Then, place them in a sauce pan, set aside.
Now put the oil from the frying pan in a jar (you can use this oil next time) but not all of it. We need some of it (approx. one cm deep) to make the sauce for the potatoes.
Leave the oil in the frying pan to cold.
In the meantime mash the garlic, Chilli and cumin in a mortar (you can use a blender if you like).
Make sure the oil is cold and add the vinegar, 1 glass of water,and the mix.
Bring to boil and salt to taste.
Add this sauce to the saucepan with the potatoes, mix a bit and bring to boiled for 5 minutes, covered.
Now you just need to wait for a couple of hours until the potatoes absorb the sauce.
A comer! 

Sunday, 26 September 2010


Churros are the favourite and most popular Spanish breakfast. It's traditionally eaten with a very thick hot chocolate. We do what it's called in Spanish "mojar el churro" (dip the "churro") which also has some other meaning but I am not going to talk about that now :-)
I made these churros in Ohakune a couple of weeks ago, we had the hope of skiing in Turoa but the weather was so bad that we had to ate instead.  I always take the pictures for my blog by myself with my Iphone but this time I was so lucky there was a great photographer with us and he made these wonderful pictures, thank you Jono,  you can see his work here:

You need:
  • 300 gr High Grade Flour
  • 300 gr boiling Water
  • Pinch of salt
  • Extra Virgin Olive Oil
  • Icing or Caster sugar
  • You need also a "churrera" (churro maker)I've got one like this:
Mix the flour with the boiling water and salt in a bowl with a wooden spoon. 
Place the dough in the churrera.
In a Frying pan put the oil, make sure that you put enough oil to cover the churros.
Heat the Extra Virgin Olive Oil in a medium frying pan to approx.180ºC. 
Make the churros over the frying pan, use a fish scissors to cut them or make a big spiral, turning if necessary  and take them out when golden brown. Drain on a paper towel and dust with the sugar.
Repeat the process until the dough is finished.
A comer!

Sunday, 29 August 2010

The best "chorizo" made in New Zealand

And finally there is a proper and authentic CHORIZO in New Zealand, made in New Zealand and better than some brands made in Spain.
The person behind this delicacy is Javier Garcia, he has a restaurant in Christchurch that I haven't had the chance to visit yet but I know now I will.
You can find "chorizos Garcia" in "On Trays" in Petone, Wellington.
Gracias Javier Garcia!

"Judias blancas con chorizo" White beans and chorizo stew

This is a classic in the Spanish "cocina", there are heaps of ways of make it but here I made the most simple one and delicious too. Vamos!
You need:
  • 300 g Lima Beans (Soaked overnight)
  • 1 or 2 Chorizos Sliced
  • 2 Carrots Sliced
  • 1 Potato diced
  • 1 Small Onion Chopped
  • 3 Cloves of garlic
  • 1/2 Red capsicum
  • 1 Spoon of Cumin
  • 2 Bay Leaves
  • 1 Tablespoon Spanish paprika ("Pimentón de la Vera")
  • 5 Sundried Tomatoes (Optional)
  • 2 o 3 Tbspoons of EVO Oil
  • Salt to taste
Put all the ingredients in a pot (I have used a pressure cooker), cover well (over 5 cms) with water and boil until the beans are tender.

If you use a pressure cooker, bring to boil first then take off the foam and close the lid. 
Bring to pressure and cook for 25min.(You may need to look the instructions of you pressure cooker for the right time, unless you have a Fagor Pressure Cooker)

A comer!

Sunday, 11 July 2010

Food for singles: "Morcilla con pimientos" Black pudding with roasted capsicum

Morcilla is Spanish black pudding. There are many different kinds of "morcilla" in Spain, usually made with pork blood and spices. You can find it also with rice or onion and it's always delicious.
There is not Spanish morcilla in NZ but you can find the Hungarian version and is as good as the Spanish one.
  • 2 "Morcillas", Sliced  (Hungarian black pudding from Moore Wilson)
  • 3 Roasted and Peeled Red Pepper, Sliced (from Davies Trading, brand "Orilla") 
  • 1 Handful of pinenuts
  • 2 Tablespoon of  EVO Oil
Heat the EVO Oil in a frypan and put all the ingredients.
Stir fry until the Morcilla is cooked.
Done, a comer!
It goes well with homemade sourdough bread.

Sunday, 27 June 2010

Cooking Class - "Paella Campesina" and "Guitarras"

Last Friday I had my first cooking class,  I was the teacher.
My first student was my acting teacher, Barbara Woods. 
She teaches Meisner Technique, and I love it! You can take a look at her web here:
It was nice to change the roles and I have to say that she did a very good job.
We made a "Paella Campesina" for 4 people, and "Guitarras" as entrées.
You need:

  • 6 Tablespoon of Extra Virgin Olive Oil (Approx)
  • 3 Cloves of garlic (Chopped)
  • 1 Chorizo, Sliced (Barbara bought a Serbian one from the Mediterranean Warehouse)
  • 1 Teaspoon paprika "Pimentón de la Vera" ( Moore Wilson e.g., optional)
  • 1/2 Onion (Chopped)
  • 1 Peeled Tomato (Chopped)
  • 1/2 Red Capsicum (Chopped)
  • 1/2 Glass White Wine
  • 10 Prawns 

Rice and Legumes
  • 300gr Medium Grain
  • 100gr Boiled Chickpeas (The Turkish brand "Tamek" are my favourite)
  • 100gr Boiled White Runner Beans ("Bianchi di Spagna" from Mediterranean Warehouse)

  • Crushed Parsley
  • 1 Clove of Garlic (Crushed)
  • Black Pepper (Crushed)
  • 4 or 5 Saffron Strands (Crushed)
  • Salt to taste
  • Hot water (Approx. double volume of the rice)
Heat the EVO Oil in a Paella pan (30cm dia.)
Add the Garlic and the chorizo and fry for a minute on a medium fire.
Add the rest of the ingredients for the sofrito, stir for 10 minutes. 
Then add the wine and the prawns and stir.
When the liquid has evaporated add the rice and stir well.
Then add the hot water, the Legumes and the seasoning and stir well for the last time.
Cook on a medium fire until the water has evaporated and the rice is cooked.

  • 2 Slices of sour dough bread (we used Normandy Rye from Mediterranean Warehouse)
  • 1 Clove of Garlic cut in half.
  • EVO Oil
  • 1 Tomato
  • 2 Slices of Jamón Serrano or Prosciutto (Mediterranean Warehouse or On trays)
  • 2 Slices of "Manchego" Cheese (Mediterranean Warehouse or On trays)

Toast the bread and rub the garlic on to it.
Pour some EVO Oil.
Cut the tomato in half and squeeze it over the toasts.
Put a slice of "Jamón Serrano" and "Manchego Cheese" on top.
A comer!

For dessert Barbara brought some Dates that we ate with Manchego cheese, it was delicious!
Thanks Barbara!

Sunday, 20 June 2010

Happy Matariki! Filled Eggs

Matariki is the Maori New Year. It's the name of the group of stars called the Pleiades, the rise of Matariki occurs on the last days of May and the celebrations start at the sighting of the next new moon, normally in June. This year was on 14 of June.  It was the perfect excuse for me to make this recipe that according to the tradition (or maybe just to my family tradition) it can only be made on Christmas or New Year.
So Happy Matariki!
You need:
  • 6 Hard Boiled Eggs
  • Home-made Mayo (Approx.)
  • 1 Can of Tuna in Brine
  • 12 Stuffed Green Olives with red Pepper
  • 50g Cooked Green peas, (Approx.)
  • White Asparagus, Canned (On Trays in Petone) 
For the Mayo,you can follow this recipe but using the following ingredients:
  • 1 Egg
  • 150ml Sunflower oil
  • 50ml EVO Oil
  • 2 Tablespoon Lemon Juice
  • 1 Tablespoon White Wine Vinegar
  • Salt to taste
Peel and cut the boiled eggs in half.
Remove the yolks and place them in a bowl.
Mash the yolks thoroughly, then add the tuna and mix well.
Now add 3/4 of the Mayo and mix.
Then fill the white eggs with this mix by using a spoon and place them in a tray.
Put a little bit of Mayo on each egg and put an Olive on top.
Sprinkle the Green Peas all over the eggs.
Put some white asparagus around them.
This is delicious with slices of sourdough bread, preferably toasted.