FLAVOR Kristel Suarez Barrantes 2018
3. Peru 19.British 33.Japan
INDEX
49.Vietnam 65.spain
Papas a la huancaina
Ingredients
12 Yukon Gold potatoes 1 tablespoon olive oil, or to taste1 onion, sliced6 chile peppers, halved lengthwise and seeded1 pound cream cheese, softened1 pound queso fresco (Mexican fresh cheese), crumbled1/4 cup vegetable oil1 clove garlic2 teaspoons salt1/2 teaspoon ground black pepper1/3 cup evaporated milk4 hard-boiled eggs, halved lengthwise8 leaves lettuce8 black olives, pitted and halved
recipe
1.Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly. 2.Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes. 3.Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins. 4.Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved. 5.Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.
Besos de moza
ingredients
200 g of chocolate coverage 10 chocolate cookies 2 egg whites 100 g of sugar 1/2 lemon
recipe
Cut the chocolate into small pieces and fuse it in a bain-marie or microwave. Empty over the kiss mold of Moza to half its capacity. With a spoon cover the walls of the mold with the chocolate with which you have filled the mold and turn over butter paper dropping the excess chocolate. Scrape with a knife over and bring to refrigerate for 5 minutes. Place the egg whites and sugar in a pot and bring to medium heat. Stir with a few rods constantly so that the sugar dissolves and the egg whites are not cooked. When you get a foamy mixture, remove from heat and place in the glass of the electric mixer. When the egg whites rise, pour the lemon juice and continue beating until firm. Fill a pastry sleeve with mouthpiece number eight and fill the chocolate baskets that are in the mold. Place a cookie in each mold, so that it covers the meringue and it does not come out, and also be the basis of Moza's kisses. Remove the pieces of chocolate that you have in the butter paper and place them in a container. Melt the chocolate again in a bain-marie or microwave and cover the cookies. Remove the excess chocolate from the mold with a spatula and take it to the refrigerator for 15 minutes. After 15 minutes, turn the mold and shake it to unmold the kisses of Moza.
Seco
Ingredients
1 kg Chopped beef 2 Large onions, diced (Brunoisette) 2 tbs Garlic ground ½ Bundle of liquefied coriander 1 cup Peas 1 tbsp Ají panca milled 6 white potatoes (huayro or yellow) 1 tbsp yellow ground chilli 3 cooked choclos split in half. ½ cup Oil 1 cup Water Salt, pepper and cumin to taste
recipe
Cure a pot and fry the seasoned meat with salt, pepper, garlic and cumin until it browns. Add the onion, red pepper and yellow pepper until the onion picks (transparent). Add the liquefied coriander, corn, potatoes, peas, water and cover to boil until the meat is tender and the liquid is thick. Serve with white rice
Ceviche
ingredients
800 grams of the freshest firm fish you can find, such as sole, red snapper, bass 1/2 red onion, thinly sliced 1/2 aji limo rojo or red jalapeno 1 1/2 cups fresh lime juice, about 16 limes 3 sweet potatoes, peeled and boiled 1/2 cup large-kernel corn Salt and pepper, to taste Lettuce, for serving
Recipe
Cut fish into cubed, about 1.5 inch thick. In a bowl, combine fish, lime juice, pepper and onion. Depending on the acidity of your limes, "cooking" time will vary. Ceviche is ready when the fish looks cooked: it has slightly contracted, has become more opaque and firm. This usually takes no longer than 2 hours, but can be as quick as 30 minutes. Occasionally toss ceviche while it marinates. Sprinkle ceviche with salt and pepper when ready. Serve with sweet potato and corn, on top of lettuce. You may find aji at a Latin American grocer. Red jalapeno, or a habanero if you're adventurous, will be a fine substitute.
chupe de camarones
Ingredients
½ Tbsp olive oil ½ red onion, diced 2 garlic cloves, crushed ½ tsp red pepper flakes or habanero pepper, if desired 4 c fish stock ½ lb russet potatoes, peeled and cut into ¾ inch cubes 1 ear of corn, cut into 1 inch wheels 1 tomato, finely chopped 2 Tbsp white rice, dry 1 ½ tsp tomato paste 1 ½ tsp fresh oregano, chopped or 1 tsp dry 1 lb shrimp, peeled and deveined ½ c peas, thawed if frozen ½ c evaporated milk 2 oz (1/3 c) queso fresco, crumbled 4 eggs Salt and ground black pepper (to taste)
Recipe
Heat the oil in a large soup pot over medium heat. Add the onion and sautĂŠ 3-5 minutes, until softened. Add the garlic and chili flakes and sautĂŠ additional 1-2 minutes. Add the seafood stock, potato cubes, chopped ears of corn, diced tomato, rice, tomato paste, and oregano. Simmer for 20 minutes. Add the shrimp, peas, evaporated milk, and cheese. Mix and bring the mixture to a simmer. Add the eggs, one at a time, and let them poach in the broth for 2 minutes. Taste the soup and season with salt and pepper as desired.
British
Black pudding bubble and squeak cakes with eggs
Ingredients
500g floury potatoes, such as maris piper, chopped 25g butter 1 onion, finely chopped 150g sprout tops, cabbage or spring greens 150g black pudding 6 tbsp olive oil for shallow frying Splash white wine vinegar 4 very fresh free-range duck eggs For the hollandaise sauce 150g unsalted butter 2 tsp white wine vinegar 4 tsp lemon juice 2 large free-range egg yolks Âź tsp caster sugar 2 tbsp finely chopped chives
crumpets
Ingredients
275ml milk 225g strong white bread flour 1 tsp fine sea salt 7g sachet fast-action dried yeast ½ tsp caster sugar Melted butter for greasing For the whipped honey butter 75g unsalted butter, softened 2 tbsp set honey (we used orange blossom honey) Orange zest, to serve
Clootie dumpling with Drambuie custard
Ingredients
•175g suet •175g self-raising flour •175g fresh brown breadcrumbs •110g soft dark brown sugar •1 tsp bicarbonate of soda •285g mixed sultanas and raisins •1 tsp ground cinnamon •1 tsp ground ginger •1 tsp ground mixed spice •2 large free-range eggs, lightly beaten •250ml milk •2 tbsp golden syrup •Plain flour, for dusting
Recipe
01.Place the suet and all the dry ingredients in a large bowl and make a well in the centre. Whisk the eggs and milk together in another bowl, then add to the large bowl. Stir in the golden syrup to form a stiff mixture. 02.Pour boiling water over a large cotton cloth or piece of muslin and wring it out as tightly as possible – wear rubber gloves to protect your hands. Spread the cloth out and dust generously in plain flour. Spoon the mixture into the centre of the cloth and loosely bring up the edges around the dumpling and secure tightly with a piece of string – don’t wrap the cloth too tightly around the dumpling, as it will need room to expand during cooking. 03.Place a heatproof plate in a large, deep saucepan. Place the dumpling on the plate, then pour in enough boiling water to completely cover the dumpling. Cover, bring the water to a gentle simmer and cook for 2½ hours, ensuring that the dumpling is covered with water at all times. (It will be ready after 2½ hours, but it can keep simmering for up to 3 hours, if you are not ready to eat it yet.) 04.Meanwhile, make the custard. Heat the cream and milk in a pan over a medium heat until almost boiling, then remove from the heat. Whisk the egg yolks and sugar in a bowl, then strain over the hot cream mixture, whisking to combine. Pour into a clean pan and cook, stirring, over a medium heat until thickened enough to coat the back of the spoon. Stir in the Drambuie and keep warm. 05.Lift the dumpling into a colander. Undo the string and tip onto a warmed plate. Cut into wedges and serve with the custard and a glass of Drambuie, or a dram of whisky, if you like
The ultimate egg and chips
Ingredients
600g maris piper potatoes 3 tbsp goose fat or vegetable oil 2 eggs
Recipe
01.Preheat the oven to 200°C/fan180°C/gas 6. Cut the potatoes into medium-thick chips. Drop into boiling water, bring back to the boil and cook for 5 minutes. Drain well, and spread out to cool and dry fully (this is vital!). 02.Heat the fat in a large, deep baking tray for 10 minutes. Add a chip – if it fizzes, your fat is hot enough; if not, heat for another 5 minutes. Add the chips in a single layer and give them all a good basting. Cook for 35 minutes, until really golden. Lift from the fat with a slotted spoon and drain on kitchen towel. Sprinkle with coarse sea salt. 03.Fry the eggs to your liking. To be really indulgent, you can fry them in goose fat too. Serve with the chips.
Leftover lamb shepherd’s pie
Ingredients
1 tbsp olive oil 1 large onion, finely chopped 2 carrots, chopped 2 celery sticks, finely chopped 3 garlic cloves, finely chopped 1 tbsp fresh thyme leaves 75ml red wine 500g leftover slow-roast lamb, shredded 100ml lamb or chicken stock 2 tbsp Worcestershire sauce 3 tbsp tomato ketchup 1 tbsp tomato purĂŠe 800g floury potatoes, cubed 3 tbsp butter 2 large free-range egg yolks 25g grated parmesan, plus extra for sprinkling
recipe
01.Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender. 02.Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purÊe, then season. Simmer gently for 15 minutes until the mixture has reduced. 03.Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan. 04.Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 2025 minutes until golden on top and bubbling.
Teriyaki salmon
2cm piece of fresh root ginger, finely sliced 2 garlic cloves, peeled and finely sliced 3 tbsp soy sauce
Ingredients
2 tbsp maple syrup 1 tbsp mirin (rice wine) Olive oil 4 salmon fillets (about 500g in total) Sea salt and freshly ground pepper
Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil.
Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.
Recipe
Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3–4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan.
ramen
Kombu,
Ingredients
dried shiitake, soy sauce, and miri Noodles
Putting It All Together Broth: Ramen broth can be made up to a week in advance, and can also be made and frozen in single-serve portions for thawing and eating anytime. The broth should be brought back to a full boil before serving with the ramen.
Recipes
Seasoning: The flavorful tare mixture can be made up to a week in advance as well. As we're using a simple mixture of soy sauce and mirin, this mixture can be made and kept on hand at all times (I love adding a dash to other stir-fries or fried rice). You can add this tare to a pot of stock or to single bowls of ramen broth just before serving. Noodles: The ramen noodles should be cooked in boiling water just before serving. Boiling the noodles in the broth can result in gummy noodles. Instead, cook the noodles separately in just water and drain before adding to the individual bowls of broth. Toppings: This style of ramen is often served with cooked pork on top, sometimes ground pork, roasted pork loin, or pork belly. Since we focused our efforts on making the best ramen broth possible, we chose to keep the toppings simple. A silky-soft boiled egg, some pickled bamboo, dried nori, and a drizzle of sesame oil is all that a bowl of this ramen needs to turn it into a meal.
Fortune cookies
1/4 cup of soft butter at room temperature 1 tablespoon sesame oil 1/2 cup of sugar glass
Ingredients
2 egg whites 1 teaspoon vanilla extract 1/2 cup flour 2 tablespoons of black sesame powder * 1/2 teaspoon salt Gold leaf
Preheat oven to 400°. Write fortunes on small strips of paper (3-1/2x1/4-in.); set aside. Line a baking sheet with parchment paper. Using a pencil, draw two 3-1/2-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a baking sheet; set aside. In a small bowl, beat butter, sugar, egg white and vanilla. Add flour; mix well. Spread 1 tablespoon batter over each circle. Bake 4-5 minutes or until lightly browned.
Recipe
Slide parchment paper onto a work surface. Cover one cookie with a kitchen towel. Place a fortune in the center of the other cookie; loosen cookie from parchment paper with a thin spatula. Fold cookie in half over fortune strip so the edges meet; hold edges together for 3 seconds. Place center of cookie over the rim of a glass; gently press ends down to bend cookie in middle. Cool 1 minute before removing to a wire rack. Repeat with second cookie. If cookies become too cool to fold, return to oven to soften for 1 minute. Repeat with remaining batter and fortunes.
Dorayaki
1 1/4 cup all purpose flour 1 tsp baking soda 2 eggs
Ingredients
1/2 cup sugar 1 Tbsp honey 3/4 cup milk Anko (sweet red bean paste)
Mix flour and baking soda in a bowl. In another bowl, whisk eggs, sugar, and honey together. Add milk and mix well.
Recipe
Stir dry ingredients into egg mixture, and whisk until batter becomes smooth. Heat non-stick frying pan with a small amount of oil and wipe excess oil well. At medium low heat, drop 1/8 of a cup of batter onto the pan, like a pancake. Cook about 2 minutes until the surface of the pancake has a lot of bubbles and the edges become dry. Flip over and cook 1 more minute. Transfer to a plate and cover with a wet paper towel. Take one cake and place a heaping tablespoon of Anko and cover with another cake. Wrap it with plastic and press with hands. Pinch to seal the edges of the pancakes
Sushi Rice
700 g de Surimi 1 aguacate
Ingredients
1/2 pepino pelado y cortado en tiras largas Hojas de alga AjonjolĂ al gusto
Recipe
For the California style roll you will have to place a bed of rice, on this first you will place the sheet of seaweed and then the rest of the ingredients. Roll, sprinkle sesame, cut and serve
rolls of surimi
4 surimi strips 1 small cucumber 1 carrot 1 avocado 1 pack Vietnamese rice paper 1 green salad
Ingredients
For the dressing you will need Ostion flavored sauce (you can find it in the super) Maggy sauce Juice of 1 lemon 5 tablespoons orange juice 1 tablespoon honey 3 drops of Tabasco sauce (optional)
Wash very well and peel the carrot and cucumber since we will cut long horizontal strips. Once the peeled cucumber is removed, remove the seeds with a small teaspoon.
Recipe
Similarly, cut the surimi strips into smaller horizontal strips.In the case of avocado you can add a little pepper and salt.The rice paper you can get where they sell ingredients for oriental food can be found as rice paper.In a pot not too deep place a glass of water as we dip the rice paper sheet by sheet for 2 min until it has a soft consistency like tortilla.In an extended avocado we will place the rice leaf and in the center we will put 3 strips of each ingredient (cucumber, surimi, carrot) and two of avocado. We take one end of the tortilla wrapping the ingredients, once this is achieved we will bend the corners inwards and finish rolling.We are placing the Vietnamese tacos in a container until finished. For the dressing, place in a deep dish the ostion sauce, orange juice, lemon juice, honey and Tabasco droplets stirring very well until a homogeneous mixture is obtained.In an extended dish we make a bed of our dressing and place our Vietnamese taquito at the center. If you prefer you can bathe with more dressing the Vietnamese taquito, and voilĂ ! Cool, light and to fall in love
Rice noodle soup with crabmeat and mushrooms.
300 grs fine rice noodles (Vermicelli) 150 grs crabmeat 60 grs dehydrated mushrooms Judas Ear 800 mls of fish broth 1/2 teaspoon powder "5 spices" 1 garlic clove
Ingredients
3 spring onions (green onions) 2 tablespoons crispy fried onion 4 tablespoons fish sauce 1/2 fresh red chili 1 tablespoon sesame oil 1/2 teaspoon salt 1/3 teaspoon ground black pepper
Recipe
On the one hand, we heat the fish stock and add the 5spice powder. On the other hand, we drain the crab meat well and reserve. The mushrooms Ear of Judas we put them to hydrate in a bowl with hot water during 20 minutes, later, we drained them and we cut them in strips.In a pan with plenty of water put the rice noodles to boil for 3 minutes, then drain. Meanwhile, heat the sesame oil in a skillet over medium heat and sautĂŠ the minced garlic with salt, black pepper, mushrooms in strips and crabmeat for a couple of minutes. Remove from heat and reserve.In a couple of large ceramic bowls we put the fine rice noodles, the crab meat and the Ear of Judas mushrooms. Sprinkle with slices of green onion and sprinkle with crispy fried onions. Pour the fish stock into the bowl and serve hot the soup accompanied by the fish sauce to which we will add a few slices of fresh red chile. We make ourselves with some chopsticks and enjoy!
Gambones in tamarind sauce. Vietnamese recipe
20 shrimp tails 4 tablespoons of tamarind sauce 1 large onion 1 large red pepper 2 cloves of garlic
ingredients
2 tablespoons of palm sugar (or brown sugar) 3 tablespoons of fish sauce 3 chives (green onions) 3 tablespoons of sunflower oil (the best of canola) 1 pinch of ground black pepper Coriander leaves to decorate Jasmine rice to accompany
Recipe
The first thing we do is clean the prawns. We cut the heads and keep them for later use, a fumet, for example. We peel them by discarding the shells and with the knife make a cut along the body and then remove the intestinal thread with your fingers. We booked on a plate.In a pan or wok heat the sunflower oil over medium heat and add the onion cut into medium pieces and the chili in thin slices. We poach for 3 minutes. Now add the shrimp tails and chopped garlic cloves. Cook for 4-5 minutes until the shrimps are lightly browned.We toss the tamarind sauce, the fish sauce, the sugar and sautĂŠ until the gambones are cooked and the sauce thickens. Approximately 5 minutes. At the last minute add the chopped spring onions and stir with a wooden spoon. Once ready, serve on a plate and decorate with chopped fresh cilantro leaves. We can accompany this dish with a bowl of jasmine rice flavored with ground ginger and cayenne chilli flakes.
Oriental rolls with salad
400 gr turkey minced meat 100 gr smoked bacon 1/2 red pepper 100 gr canned mushrooms 15 rice wafers for Vietnamese rolls Lettuce
ingredients
Tomato Carrot Onion Salt Vinegar Hot water Extra virgin olive oil
Recipe
Chop the pepper into small pieces and sautĂŠ it in a pan with a couple of tablespoons of olive oil.After a couple of minutes, add the crumbled meat, the minced mushrooms and the bacon in taquitos, mix and let cook until the meat is cooked. Let it dry and let the mixture cool.On the other hand, moisten a white kitchen cloth and place it on a flat surface.We pour hot water a round and wide container and introduce a rice wafer until it is completely soft. We remove, being careful not to break it, and place on the moistened cloth.We placed a teaspoon of the filling that we had cooling on the center of the wafer. We bend the ends towards the center and we wrap giving shape of roll. Repeat the action with the rest of the wafers and until the filling is finished.We put a frying pan on the fire, with plenty of oil, and when hot, fry the Vietnamese rolls. They must be crispy and golden. We reserve on absorbent paper.While the rolls are fried, we prepare the salad and for this we wash, dry and chop the lettuce in thin julienne, grate the carrot, cut into julienne the onion and the tomato in not very small pieces. We align to taste.We serve the Vietnamese rolls on the salad.
Vietnamese salad
Cabbage colorado Carrot Peanuts roasted without salt
Ingredients
Tomato Soy sauce Pepper Olive oil Lemon juice
Recipe
Cut the red cabbage into very thin strips. Wash and drain.Cut the tomato into small cubes and reserve.Peel a carrot and grate.Deposit everything in a bowl. Add the roasted peanuts without salt.Season as you like, although it is rich with olive oil, lemon juice, soy sauce and pepper.
Spain
PAELLA
Ingredients
2 tablespoons olive oil1 tablespoon paprika2 teaspoons dried oreganosalt and black pepper to taste2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces2 tablespoons olive oil, divided3 cloves garlic, crushed1 teaspoon crushed red pepper flakes2 cups uncooked short-grain white rice1 pinch saffron threads1 bay leaf1 / 2 bunch Italian flat leaf parsley, chopped1 quart chicken stock2 lemons, zested2 tablespoons olive oil1 Spanish onion, chopped1 red bell pepper, coarsely chopped1 pound chorizo sausage, casings removed and crumbled1 pound shrimp, peeled and deveined
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Recipes
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Tortilla de patatas
500 grams of unpeeled potatoes 5 eggs
Ingredients
1 medium onion Salt Olive oil
Peel the potatoes and chop them into slices or segments not very thin. Chop the onion in julienne. Heat a large non-stick pan, where all your ingredients fit with plenty of olive oil. Pour the potatoes and cook over medium heat for 5 minutes. Then add the onions. Lower the heat a little more and put the lid on it. Cook all together for half an hour, stirring occasionally, until the potato is soft and lightly browned. The onion should be transparent, almost yellow, but not brown. Remove the potato and onion mixture and put it in a large plastic container. At this time you are going to add the salt to your liking and you will stir to distribute it evenly. Chop all the eggs in another smaller plastic container and beat them well.
Recipe
Next, lay the eggs next to the potatoes and the onion and stir everything. Now you're going to finish making the tortilla. What you need is for the mixture to set and take the corresponding appearance, look at the photos. In the same pan you used to fry the ingredients, add a splash of olive oil and pour the mixture. Let cook for 1 minute. Then turn the tortilla. Help with the lid of the pan or with a large plate, so that you simply turn the pan over the lid and then carefully push the tortilla back into the pan to cook on the other side. Let the tortilla curdle for 1 more minute. Now simply turn off the heat and carefully remove your potato omelette from the pan. You can put it on a large plate, on a tray or on a wooden board.
Shepherd's crumbs
1 loaf of hard bread from the previous day 6 cloves of garlic 1 chorizo
Ingredients
1 teaspoon of paprika 1 choricero pepper Olive oil Salt
Cut the bread into small cubes and put it in a container where it fits comfortably. Moisten it with water (approximately 1 glass) add a pinch of salt, mix well and put in the refrigerator for a couple of hours.
Recipe
Chop the chorizo into small cubes and fry it in plenty of olive oil. When it is golden, add the whole garlic cloves, without the skin and the diced choricero pepper and let them brown slightly. Remove the chorizo from the oil and reserve. In the same oil add the crumbs that you previously moistened and let them cook over medium heat until golden brown. Put also the spoonful of paprika and mix. Once ready, remove from heat and mix with sausage and chorizo pepper. Ready! You already made easy crumbs
Cocido madrileĂąo
300 grams of chickpeas 300 grams of beef sausage can also use skirt 150 grams of bacon 1 drumstick without skin 2 chorizos
Ingredients
1 blood sausage2 points of ham bone 4 medium potatoes 1 large onion 2 carrots ½ cabbage Salt Olive oil
The night before cooking, put the chickpeas to soak in water at room temperature in a large bowl with a tablespoon of salt. In a large pot, where all the ingredients fit comfortably, put the beef, bones of ham and the piece of bacon. Fill with water and put on high heat. As it is going to be heated, you will begin to see impurities and foam on the surface of the liquid, remove them with the help of a spoon or a mesh. When it starts to boil, put the chickpeas in the pot and lower the heat in half. Cover and let cook for about an hour. After the time, uncover and throw the onion, chicken, chorizo and blood sausage. Add salt and recap.
Recipe
From this moment on you should pay attention to two things: That the liquid does not dry up a lot, the broth at all times has to cover the ingredients of the Madrid stew. If you need to pour more water, it should be hot, not cold. You must constantly remove the foam that may form on the surface. Cook always on medium heat and covered. After a couple of hours, add the peeled potatoes without chopping and the carrot also peeled and chopped into medium pieces. Put also the cabbage cut in 2 or 3 parts. Cover again and let cook for another half hour. Ideally, the garbanzo bean should be ready, simply check that it is that way and that the potato is already made. If so, turn off the heat and let your Madrid stew rest for 5 minutes.
Gambas al ajillo
450 grams of peeled prawns. 5 large garlics 1 chilli optional
Ingredients
100 ml olive oil. 50 ml of white wine Fresh parsley. Salt
First thing's first. What kind of prawns do you have? If they are fresh and whole you should remove head, tail and legs, then peel them and then extract the fine black thread that they have in their lower part, they are the intestines! Finally, wash briefly in a little water. If you have peeled prawns instead, you'll just have to wash them and that's it. While you let them rest in a drainer, prepare the garlic. Cut the garlic into thin slices, not too small. Repeat them on the hot oil until they begin to brown slightly. Beware, ugh, burn the blades, this would give an unwanted bitter taste to this beautiful dish. Oh, and if you like spicy, choose to sautĂŠ the garlic with a chilli pepper chopped into medium pieces too.
Recipe
When you see the first signs of browning in garlic, take it as the expected sign that you should incorporate prawns. Dice them with enthusiasm in this oil. Enjoy as much as you can this moment of rapturous aroma, because it should only last five minutes. No more. If you overcook, you will harden the tender flesh of the prawns. Add a pinch of salt, stir, and then pour the wine over your prawns already dyed in garlic. Cook over a high heat for a couple more minutes so that the alcohol evaporates. The final touch is given by sprinkling some fresh parsley on the prawns. If you feel like it, you can also add a pinch of pepper. Stir well and pass them very hot, if possible boiling, to a clay pot. But, bah, if you do not have a clay pot, nothing happens, the important thing is that you serve them very hot