Cookery

Another delicious recipe from Denise Phillips

For more recipes and inspiration visit my website: www.jewishcookery.com

This is a classic Spanish dish that is similar to an omelette, but it is made with thinly sliced potatoes and onions and other store cupboard ingredients. I like to add some chopped red pepper for both colour and flavour. To ease the task of chopping the potatoes, slicing them in a magimix speeds up the preparation. It is parev and also suitable for Passover so keep the recipe for next year. Perfect for a packed school lunch, easy to slice and to carry in a lunch box!

Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 6

Ingredients 450g baby new potatoes –peeled and thinly sliced 1 Spanish onion – peeled 1 red pepper- cored and roughly chopped 3 tablespoons olive oil 4 eggs Salt and freshly ground black pepper

Garnish: Sprigs of flat leaf parsley

Method - For the Base 1) Slice the onion into rings. 2) Heat 2 tablespoons of the olive oil into a 20cm/ 8 inch heavy based frying pan. 3) Add the sliced potatoes, onions and red pepper and cook over a low heat for about 20 minutes until the potatoes are just tender. 4) Remove from the heat. 5) In a large bowl, whisk the eggs together. Season well. Add the cooked potatoes, onions and red pepper. 6) Heat the remaining tablespoon of olive oil in the frying pan. Pour in the potato mixture. Cook gently for 5-8 minutes until the mixture is almost set. 7) Place a large plate upside over the pan, invert the tortilla on to the plate and then slide it back into the pan. 8) Cook for a final 2-3 minutes until the underside is golden brown. 9) Slide out of the pan onto a chopping board and cut into wedges.

To serve the stylish way: Serve warm garnished with sprigs of parsley.

The Taste of Spain

BY DENISE PHILLIPS

Unfortunately Spain is on the ‘amber list’ of destinations in Europe for travelling so I thought I would bring the taste and flavours of Spain to your kitchen. However, when you can visit do take a trip to Cordoba where there is an amazing 14th Century Synagogue, one of the three remaining in Spain and near the square there is a monument to the Jewish philosopher Maimonides.

The two basic ingredients of Spanish food are olive oil and garlic and like many countries the cuisine is very regional reflecting the climate and farming conditions. Spaniards enjoy a lot of fish as Spain is located on the Iberian Peninsula, plenty of cheese made from sheep, cow and goat’s milk, eggs, chicken, lamb, pulses - in particular lentils, beans and chickpeas and nuts especially hazelnuts.

Paprika especially smoked paprika is a Spanish speciality and saffron, fresh herbs such as oregano, rosemary, thyme are found in most recipes.

The most popular Spanish dishes include paella, patatas bravas (roasted potatoes in paprika), gazpacho (cold tomato & garlic soup), tortilla -omelettes, tapas snacks either hot or cold and churros, a deep-fried dough normally dipped into chocolate or cinnamon sugar.

One of my all-time favourite dishes – Red Paella. Authentic Paella is made with Valencia rice and seafood such as prawns, which is an obvious problem for Jews keeping kosher. So I have adapted this traditional Spanish dish to produce a kosher version that has all the flavours of the classic: it is made with red mullet, red tomatoes, red peppers and red snapper.

Another great recipe is my red pepper potato tortilla. Use as part of a tapas, lunch or dinner, hot, cold or warm. Definitely a great recipe for Shabbat lunch during the summer.

One of Spain’s most famous desserts is crème Catalan which is like crème brulee. Egg yolks, cream or milk and sugar are made into a thick custard infused with cinnamon, orange and lemon zest and topped with a caramelised sugary crust which you crack with a spoon. Easy to make and must be made in advance so a good recipe for Shabbat.