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Recipes — Spanish Food

Baked Tomato Gratin

Posted by Susie Taylor on

Baked Tomato Gratin

  Baked Tomato Gratin 4 cloves garlic, large red onion, 8tbsp extra virgin olive oil, 250g white sourdough or ciabatta torn in to chunks, 1.5kg large ripe tomatoes, 1 glass red wine, grated parmesan and basil or parsley for the top Chop the garlic and onion and place in a large oven proof dish with 6 tbsp olive oil - season with salt, and bake in a hot oven (200C) for 10 mins. At the same time put the torn bread on a baking tray and place on a lower shelf in the oven for about 5 mins to slightly dry out. Cut the tomatoes into...

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Grilled Aubergines with Garlic, Parsley and Feta

Posted by Susie Taylor on

Grilled Aubergines with Garlic, Parsley and Feta

Grilled aubergines with olive oil, garlic, parsley and feta 4 aubergines 5-6 tbsp Fino olive oil 2 cloves garlic chopped handful finely chopped parsley leaves sea salt and black pepper 150g feta cheese lemons for serving   Preheat the grill to high. Run a small sharp knife round the top of the aubergine about 1cm below stalk and only just cutting through the skin. Then make four evenly spaced similarly shallow cuts along the length of the aubergine right down to the end. Grill the aubergine for about 20 mins, turning every 5-7 mins or so, until evenly cooked with...

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Tasty Coconut Fish Stew

Posted by Susie Taylor on

Tasty Coconut Fish Stew

Tasty Coconut Fish Stew – for 4 Fish fillets (I used cod and salmon but anything will do) – 2/3 large chunks per person 3 limes 2 large cloves garlic Red onion Fresh spinach 1 inch piece fresh ginger Fino olive oil 1 tin tomatoes 1 tin coconut milk Fresh coriander   Firstly chop fish fillets into large chunks  - place in a bowl and marinade for at least an hour with juice of 2 limes and chopped garlic.  Chop red onion and ginger and fry with Fino olive oil over a gentle heat for a few minutes.  Then add...

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Chicken Marbella

Posted by Susie Taylor on

Chicken Marbella

Chicken Marbella (note the Spanish connection in name!) – serves 6 3 cloves garlic chopped, 12 pitted prunes halved, 18 pitted green olives, 2 tbsp capers with juice, 2 tbsp olive oil, 2 tbsp red wine vinegar, 2 bay leaves, 1 tbsp dried oregano, salt, pepper, 12 chicken thighs (skin on), 55g brown sugar, 10 fl oz white wine, chopped parsley Combine garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper to make a marinade. Place chicken thighs in a big baking dish and pour over the marinade. Make suer you turn all the chicken pieces...

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Rocket and Walnut Pesto

Posted by Susie Taylor on

Rocket and Walnut Pesto

Small clove garlic, 25g walnuts, 25g grated parmesan, 150ml olive oil and 75g rocket Put all the ingredients in a mixer and pulse to make a paste – pulse lightly if you want it to retain texture, but if you like it smoother whizz more or you can add a little more olive oil or a squeeze of lemon juice.  It will last for a week when kept in the fridge.

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