Spanish Cooking Together
Cooking Together Spanish Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home.
We Cooked:
- Starter: Gambas al Ajillo, Pan Con Tomate, Padron Peppers
- Main: Spanish Pork Piccata with Butterbeans, Lemon and Capers
- Dessert: Click here for a link to the Food Sorcery favourites
- Olive Oil Poached Fish with Sauce ‘Noisette’, Canary Island Potatoes with Red Mojo Sauce – See Recipe at the end
Gambas al Ajillo – Starter
Ingredients – Serves 4 as a small starter:
A classic Spanish starter, simple, but delicious. The flavours work with a whole range of proteins, so although it is titled prawns, you can use other fish, chicken, mushrooms or tofu.
- – 4 tablespoons olive oil
- – 2 cloves garlic finely sliced
- – ½ teaspoon chilli flakes
- – 200g raw peeled king prawns
- – Salt and pepper to taste
- – Juice of half a lemon (plus 2 lemon quarters for garnish)
- – 1 teaspoon paprika
- – 1 handful parsley chopped
Method:
- Put the olive oil into a cold frying pan and add the sliced garlic and chilli flakes. Place the pan over a medium heat and allow the oil to gently heat up until it’s sizzling. Once the oil is sizzling, cook the garlic for 1 more minute. (Take care, as garlic can easily burn if cooked too long!)
- Add the prawns, bring back to sizzling and cook for about 3 minutes, stirring a few times, until the prawns are pink all over and starting to curl.
- Season with salt and pepper and squeeze over the juice of half a lemon. Stir the prawns one last time and then turn the heat off.
- Sprinkle with the paprika and parsley and serve immediately, while still sizzling.
Pan Con Tomate – Starter
Ingredients: Serves 2
- Bread
- One large ripe tomato
- Garlic cloves
- Salt
- Splash of lemon juice
- Olive Oil
If you have a decent loaf to use up, cut it thick so that it can be a good, sturdy base for your grated tomatoes. One large tomato will make enough puree for 2 people. If you haven’t got a leftover loaf – the par-baked ciabatta loaves work well.
Method
- Slice the bread loaf in half length-wise then in 2-inch slices, you want 2 slices per person max. Brush the bread generously with good olive oil and arrange on a sheet pan. Toast under the grill until the bread is lightly golden brown.
- Grate the tomatoes over the large holes of your grater – the peel is naturally left in your hand – discard. Season the tomato puree with salt and a splash of lemon juice
- When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread.
- Serve soon after you prepare it. Do not wait too long where the bread can get soggy.
Padron Peppers – Starter
Ingredients:
- 4-5 peppers per person.
- A good splash of olive oil, enough to just coat the bottom of the pan
- Flaky sea salt
Method:
- Rinse and dry the peppers.
- Heat the olive oil in a pan at high heat until it is very hot (but not yet smoking).
- Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don’t let them burn, but do leave them enough time to completely soften.
- Remove the peppers and place them on a plate.
- Sprinkle generously with sea salt and enjoy!
Spanish Pork Piccata – Main
Ingredients; Serves 2
- 300g of trimmed pork fillet, sliced into medallions
- 2 cloves of garlic
- 2tbsp of plain flour
- 1tbsp of butter
- A splash of olive oil
- 1 lemon
- 1tbsp of capers
- 2tbsp of drained butter beans
- A handful of chopped parsley
- Salt and pepper
Method
- Crush and chop the garlic and sprinkle it with a bit of salt and use the flat of knife and turn the garlic into a puree.
- Heat a frying pan over high heat. Drizzle the pork with a bit of oil, and rub the garlic paste in it…
- Dunk the pork medallions in flour and pan-fry on both sides until golden.
- Remove from the pan and set aside. Using the same pan, melt the butter, add capers and butter beans, and cook for a minute before adding lemon juice and parsley…Add pork to the caper sauce toss it around and cook until the pork is cooked medium well and the sauce has turned into a thicker glaze.
- Serve with patatas bravas.
- Follow step 1 above
- Slice a cauliflower into ‘steaks’ or smaller slices as desired. Drizzle evenly with olive oil and sprinkle with about ½ teaspoon of salt. Dust with flour on both sides.
- Heat a pan with oil, place the cauliflower pieces and cook for 4-5 mins until browned, flip and cook the other side for a further 3-4 mins.
Follow step 4 above
Method for Sea Bass
- Follow step 1 above
- Rub the fish fillets with oil and sprinkle with flour
- Heat a pan to smoking hot, add the fillet skin-side down. Turn the heat down to medium-high. Apply pressure to the fillet to ensure that the fish stays flat. Cook for 2-4 mins
- Once the skin is crisp and golden, turn the fillet over and remove the pan from the heat. Leave the fish in the pan to cook through in the residual heat, then serve up immediately.
Follow step 4 above.
Cheesy Patatas Bravas – Main
Ingredients; Serves 2
- 300g of peeled and chunky-diced potatoes
- 2tsp of olive oil
- 2 cloves of garlic, chopped
- 1 sprig of rosemary
- A handful of chopped parsley
- 200g of chopped tomatoes
- 1 small onion, sliced
- 1tsp of smoked paprika
- ¼ tsp of cayenne pepper
- A handful of grated mozzarella
- Salt and pepper
Method
- Preheat the oven to 190C with a roasting tray. Toss the potatoes with some oil, salt and pepper. Pop them onto the tray with rosemary sprig and roast for 35 minutes.
- Preheat a saucepan on medium heat, and add a splash of oil.
- Cook the onion and garlic for a few minutes before adding paprika and cayenne.
- Add chopped tomatoes and cook for about 5 minutes until the sauce has thickened.
To serve: Toss the crispy potatoes with sauce and chopped parsley, sprinkle with cheese and bake for a couple of minutes longer.
Oil Poached Fish with Sauce ‘Noisette’ – Main
Hake is really popular in the Med, less well known in the UK, but a firm favourite with us. If it’s not available, you can choose cod loin for a similarly thick fillet or ask your fishmonger for a suitable alternative. This method cooks your fish delicately and once cooked you can use the pan to make your sauce – similar to the French Classic, beurre noisette – the Spanish make with olive oil.
Ingredients – Serves 2
- 2 Hake fillets, skin on
- Olive oil – enough to layer your pan about halfway up your fish
- Spanish Paprika
- For the Sauce
- 100g Green Beans, chopped in halves/ thirds
- Handful Samphire and chopped parsley
- Tablespoon of Capers
- Squeeze of lemon juice and zest
- Method
Heat oil to between 70 and 80 degrees – this is before it would smoke, then turn the heat down. It should not be bubbling.
Skin side down, add the fish to the pan, season with pinch of Spanish paprika and spoon olive oil over the fish to make sure it is all covered.
It should only take about 7 minutes to cook, quicker if your fish is thinner. You know when the fish is cooked as it becomes more opaque and if you are using hake, it will be a beautiful white colour.
Remove the fish from the olive oil and set aside, remove skin while the fish is hot and prepare your sauce. - To make the sauce
- Turn the heat up a little and add a good squeeze of lemon, and the lemon zest.
- Add the green beans, and allow to soften, add the samphire and parsley and taste to season.
- To Serve
- Add the fish back into the sauce to heat through and serve immediately.
Canary Island Potatoes – Main
These wrinkled potatoes are cooked in salted water until the water evaporates, leaving the skin with a fine salted crust and a wrinkled appearance. They are served with mojo sauce, which tastes as good as it sounds.
Ingredients – Serves 4:
- 500g baby new Potatoes
- 2 Tbsp sea salt
Method
Put the potatoes into a pan so they are in a single layer covering the bottom of the pot. Add the sea salt and add just enough water to cover the potatoes.
Bring to a boil and cook uncovered, over medium heat, for about 20 minutes, or until the water has evaporated. Leave them over low heat for a few minutes, gently stirring them in the dry pan.
They should be slightly wrinkled and covered in a fine powder of salt. Serve hot or warm with both the mojo sauce drizzled over – or use as a dip.
RED MOJO SAUCE
Ingredients: Makes Plenty
- Red pepper, coarsely chopped
- 8 garlic cloves, coarsely chopped
- 1 tsp cayenne pepper
- (Large pinch) red pepper flakes
- 1 heaped tablespoon paprika
- 2 tsp sugar
- 1/2 tsp ground cumin
- 100 ml olive oil
- 50ml red wine vinegar
- (Small pinch) sea salt
Method
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If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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