Chicken in garlic sauce (Spanish) recipe

Chicken in Garlic Sauce

Chicken in garlic sauce (Spanish) recipe

4 organic chicken thighs
1 tsp sweet paprika (pimenton)
2 tbsp olive oil
5 garlic cloves, unpeeled
60ml dry sherry
100ml chicken stock
1 bay leaf
2 tbsp chopped flat-leaf parsley
1tsp salt

  1. Trim any excess fat from the chicken and cut into large pieces. Combine the paprika with some salt and pepper in a bowl, add the chicken and toss to coat.
  2. Heat the oil in a large frying pan over high heat and cook the garlic cloves for 1-2 minutes, or until brown. Remove from the pan.
  3. Cook the chicken in batches for 5 minutes, or until brown all over. Return all the chicken to the pan, add the sherry, boil for 30 seconds, then add the stock and bay leaf. Reduce the heat and simmer, covered, over low heat for 10 minutes.
  4. Meanwhile, squeeze the garlic pulp into a mortar and pestle or small bowl. Add the parsley and salt and pound or mix with a fork to form a paste. Stir into the chicken, then cover and cook for 10 minutes, or until tender.
  5. Serve the chicken onto a plate, turn heat to high to thicken the sauce for 2 minutes. Pour the sauce onto the chicken.

Serve with baked potatoes.

Serves 4.

Chocolate and chestnut cake (Spanish)

Chocolate, chestnut and sherry cake

Cooked for the Spanish entry of the Euro Cup and Plate challenge.

150g dark cooking chocolate
75g unsalted butter
125ml fino sherry, or a dry sherry
6 medium organic eggs, separated
150g castor sugar
½ cup chestnut puree*
70g macadamias
50g self-raising flour, sifted
55g cocoa powder

  1. Preheat oven to 180°C (170°C if you have a fan-forced oven). Grease a 24cm spring-form tin with butter, then line with baking paper.
  2. Melt the chocolate and butter in a bowl over a pot of simmering water. Add the sherry and gently stir until combined. Leave to cool.
  3. Whisk egg yolks with sugar until light and fluffy. Add the chocolate mixture, the chestnut puree and macadamias. Stir until well combined.
  4. Beat the egg whites until stiff peaks form and carefully fold into the chocolate with the sifted flour and cocoa powder.
  5. Pour into the prepared tin and bake for 50-60 minutes. Test by inserting a skewer in the centre – if it comes out clean, it’s ready. Cool in the tin before turning out.

Serve with whipped cream.

Serves 12.

TIP – Chestnut puree is sold in a tin and can be found in good delis.

Authentic Spanish sangria recipe

sangria

A super easy sangria recipe with authentic Spanish flavours.

Sangria (Spanish) recipe

300ml red wine
60ml Cointreau
60ml gin
Juice of 1 lemon
Juice of 1 orange
1 lemon, thinly sliced
1 orange, thinly sliced
½ cup castor sugar
ice
lemonade

  1. Pour everything (except the ice and lemonade) into a jug. Stir thoroughly and then let it macerate in the fridge for at least 4 hours.
  2. Serve in a highball glass pour the mixture over ice, and top with the lemonade.

Serves 4.

Variation – Use soda instead of the lemonade.

Tapas (Spanish)

lamb

Cooked for the Spain entry in the Euro Cup and Plate challenge.

Cordero al limon – Lamb with Lemon

250g lean lamb, chunks
225g canned pineapple slices
10 cloves
1 lemon, halved
5 garlic cloves
2 tbsp olive oil
a sprig of rosemary
½ small onion, finely chopped
sweet smoked Spanish paprika, pinch

  1. Cut the lamb into 2cm cubes, put in a bowl, cover with the pineapple slices and let marinate overnight, covered, in the refrigerator.
  2. Preheat the oven to 150°C.
  3. Stick the cloves into the lemon and put it in a roasting dish. Add the garlic, oil and rosemary. Remove the lamb from the pineapple and rub in the onion and paprika.
  4. Add the lamb to a roasting dish and cook for 15 minutes.
  5. Remove the dish from the oven, cover with foil and set aside for 10 minutes.

Patatas bravas – Potatoes in Tomato Sauce

3 tbsp olive oil
600g potatoes, cut into 2 cm cubes
1 small onion, grated
3 garlic cloves, crushed
2 tbsp sherry
125g canned chopped tomatoes
½ tsp freshly grated orange zest
1 tsp sugar
1 tbsp freshly chopped flat leaf parsley

  1. Heat 2 tbsp of the oil in a frying pan, add the potatoes and mix well. Cook in batches for 8 minutes until golden brown.
  2. Add in batches the potato back to the pan for another 5 minutes.
  3. Meanwhile, heat the remaining oil in another frying pan, add the onion, and cook gently for 5 minutes. Add the garlic and sherry, then simmer for 1 minute to burn off the alcohol. Reduce the heat and add the tomatoes, orange zest, sugar, parsley and bay leaf.
  4. Cook for 10 minutes. If required, add some water to stop the mixture thickening too much.
  5. Transfer the cooked potatoes to a serving bowl, pour over the tomato sauce and mix well.

VARIATION – Add ½ tsp dried chili flakes to add more heat to the dish.

TIP – This dish can be made a day in advance and reheated before serving.

Pisto manchego – Courgette, Tomato and Capsicum Stew

2 tbsp olive oil
½ onion, finely chopped
2 garlic cloves, crushed
1 courgette, chopped
2 tomatoes, skinned, deseeded and chopped
1 red capsicum, deseeded and chopped
1 tbsp chopped fresh oregano leaves
sweet Spanish paprika, pinch
salt and pepper

  1. Heat the oil in a frying pan, add the onion and cook over low heat for 5 minutes. Add the garlic, courgette, tomatoes, capsicum, oregano and paprika.
  2. Simmer over low heat for 15 minutes. Season with salt and pepper, and serve.

VARIATION – Add 50g jamon serrano, finely chopped and cook with the onion.

TIP – This dish can be made a day in advance and reheated before serving.

All dishes serve 2.