I became addicted to ceviches in Mexico. Still remember the ceviche from Hacienda Puerta Campeche. And the snail or octopus ceviche we had at the beach in Celestun.
Simple, healthy, fresh and full of flavour.
I tried this “salad” only once, years ago, and I have never seen it again. It was in a town called Monesterio, in a very good company.
Today came to my mind. Time to make jam for the first time. And I am very happy.
The salad couldn’t be better. A beautiful combination of flavours.
This is a traditional dish from Castilla La Mancha. My grandmother used to make it quite often. One of my favourites.
Preserving the cod in salt gives to the fish a much better texture and flavour. Nothing to do with the fresh one.
The translation is a bit tricky. “Atascar” is to get stuck and “Burra” is a female donkey.
I like the idea of a dish being named after its sound. When you are making the dish, mashing the potatoes with the garlic, cod and olive oil, the sound it makes is the same of a donkey walking on muck.
Don’t worry. They are not worms. Gulas are just Surimi, the same fish paste used in Crab Sticks. Different shape.
Gulas try to imitate Angulas (young Eels). Due to decreased supply from overfishing, changes in the ocean habitat and a big demand in Spain and Japan, Angulas price is constantly going up (in Christmas around €2000/kilo).
Gulas became very popular a few years ago and can be found everywhere in Spain. “A la Bilbaina” (fried in olive oil with garlic and chilli) or served with scrambled eggs are the most common ones.
*If you have the chance to try the real ones, Angulas, don’t miss it. It is a real delicacy.
I love a good Guacamole. Sadly it is not easy to find good ones and I don’t understand why.
Simplicity is the key (and good ingredients). There is no need to add weird sauces. Please.
Served on a toasted Ciabatta with anchovies, herrings or tuna belly in olive oil…a delicacy.
Empanadas are a delicious stuffed pastry original from Galicia, northern Spain. There is a huge variety of them.
This a basic version, with ingredients I had handy. Just play with your favourite ingredients…
I was very excited the first time I saw croquettes in a menu in a Dublin restaurant. I love them. But it was just an illusion. Potato croquettes?
There is nothing better than a good Croquette with a well made Bechamel. You can find them with all sort of fillings: ham, chicken, Boletus, squid, cheese, black pudding, cod, chorizo…
Using the Bechamel as a base you can play around with your favourite ingredients.
A vital step is making a decent Bechamel. It is not easy to find good croquettes in spanish bars, too much flour and you get soggy croquettes. But several places do a great job, just try to find the good ones.
With this recipe you will make around 60 croquettes. The good thing is you can freeze them. Just take them out of the freezer 3 hours before and fry them in very hot oil.