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RECIPES — Spanish Food

GAZPACHO - SERVES 6-8

Posted by Susie Taylor on

GAZPACHO - SERVES 6-8

 This recipe was sent to me by my divine friend Lucy, and comes from a book written by her step sister - The Real Taste of Spain by Jenny Chandler - I have now ordered the book for myself as it looks divine Ingredients - 3 slices white country bread, 900g/2lbs VERY RIPE tomatoes peeled, deseeded and chopped, 1 medium cucumber peeled and roughly chopped, 3 red peppers deseeded and roughly chopped, 2 garlic cloves roughly chopped, 2 spring onions sliced (optional), 100ml extra virgin olive oil, salt, 1-2 tbsp sherry vinegar to taste (you could use Fino White Balsamic here) To garnish...

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TOMATO AND BASIL GRANITA

Posted by Susie Taylor on

TOMATO AND BASIL GRANITA

Serves 6 as a starter or great as an 'amuse bouche" 400g ripe tomatoes, 1/2 tsp salt, 1/2 tbsp sugar, 1 clove garlic, 1 tbsp Fino white balsamic, salt and pepper, 10 basil leaves Chop the tomatoes and place in a bowl with all the other ingredients except the basil. Cover and leave to macerate at room temperature, ideally overnight. Next put the tomato mixture into a whizzer and blend, then strain through a sieve. At this point add the shredded basil leaves to the smooth tomatoey liquid and pour into a shallow dish, cover and place in the freezer. After 30 mins remove,...

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SEARED SQUID AND CHORIZO WITH CHICKPEA PUREE

Posted by Susie Taylor on

SEARED SQUID AND CHORIZO WITH CHICKPEA PUREE

CHICKPEA PUREE - 1 x 400g can chickpeas, 2 tsp ground cumin, pinch chilli flakes, 1 garlic clove, 150ml Fino Extra Virgin Olive Oil, salt YOGURT DIP - 2 tbsp natural yogurt, 1 tbsp chopped coriander SQUID AND CHORIZO - 1 tbsp olive oil, 500g squid cut in to rings, 1/2 jar Fino Chorizo Jam, 12 cherry tomatoes, juice of 1/2 lemon Start by placing the chickpeas, cumin, chilli flakes, garlic and olive oil in to a whizzer and puree until smooth. Season to taste. Chill in the fridge. Then combine the yogurt and chopped coriander in a small dish. Again place in the fridge to chill....

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THE SIMPLEST TOMATO AND CHORIZO TART - SERVES 6

Posted by Susie Taylor on

THE SIMPLEST TOMATO AND CHORIZO TART - SERVES 6

1 pack ready rolled puff pastry, 1 jar Fino Chorizo Jam, 6 ripe red tomatoes sliced, few sprigs of basil, 50g feta cheese (could use grated parmesan), Fino Olive Oil, salt and pepper Place the puff pastry on a baking sheet and gently score a line (not cutting through the pastry) about 1cm from the edge - prick the remainder of the pastry with a fork. Place in a preheated oven at 180C for about 5 mins to slightly crisp, then remove from the oven and allow to cool slightly. Then spread the chorizo jam evenly across the base (avoiding the edge), place the tomato slices...

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ROASTED CHORIZO STUFFED RED PEPPER - SERVES 2

Posted by Susie Taylor on

ROASTED CHORIZO STUFFED RED PEPPER - SERVES 2

2 large red peppers, 1 large handful basmati rice, 120g spinach, Fino Chorizo Jam, salt, pepper, Fino Olive Oil Place the basmati rice in a saucepan, cover with water and bring to the boil, then turn the heat down, simmer for 10 mins until cooked and drain. Drizzle some Fino Olive Oil over the base of a second saucepan, add the spinach and saute over a gentle heat.  Once the spinach is wilted, combine it with the rice, then add two heaped teaspoons of chorizo jam. Mix together and season. Slice the tops off the peppers and remove the core and seeds. Stand the hollow peppers...

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