Pan Con Tomate
Ingredients
- 4 Slices of Rustic Sour Dough
- Extra Virgin Olive Oil
- 4 Plum Tomatoes (on the vine if possible)
- 1 Clove of Garlic
- Sea Salt & Pepper
Preparation
Pre heat your grill to high
Take your 4 tomatoes and cut them in half.
Take a box grater, place it over a large bowl and slowly rub the flesh side of the tomatoes until you reach the skin (discard the skin) repeat this process for the other 7 half tomatoes
Add a good splash of your olive oil, season to taste with salt & pepper
Finely chop or grate the clove of garlic and add to the tomato mix above
Lay your 4 slices of sour dough out flat on a baking tray & drizzle with olive oil on both sides
Place the tray under your grill & grill till golden brown.
Place each toasted slice of sourdough onto a plate and spoon the tomato mixture on top.I like to drizzle a little extra olive oil over the top.
Spanish Chickpea Stew
Ingredients
- 3-4 Tablespoons of Extra Virgin Olive Oil
- 1 Red Pepper Finely Chopped
- 2 Medium Onions Finely Chopped
- 3 cloves of Garlic Grated or Finely Chopped1 Tablespoon of Cumin SeedsGood Pinch of Sea Salt & 6 Grinds of Black Pepper½ cup of water
- 200g of Tomato Sauce (Jared or tinned)
- 400g of Chickpeas (tinned)1 Tablespoon of Sugar
- Hand Full of Spinach Leaves
Preparation
Warm your olive oil in a Sauce Pan on medium heat & then add all the ingredients in Step 1 apart from the water. Cook for 8/10 minutes and then add the water, continue to cook until the water has evaporated and veg is tender.
Add all the ingredients from Step 2 into the pan. Bring the pan to the boil, reduce heat back to medium & let simmer for 10/15 minutes
Check to see if it needs extra salt & pepperTake off the heat, add the spinach & enjoy.
Serves 4
Potato Tortilla (Potato Omelette)
Ingredients
- 500g of New Season Potatoes or Maris Piper
- 100ml of Olive Oil
- 1 Medium Onion Sliced
- 5 Medium Eggs (beaten or whisked)
- Sea Salt & Black Pepper
Preparation
Wash & lightly scrub your new potatoes (peel if using Maris Piper Potatoes).
Cut them in half and slice about ¾ cm thick.
Method
Med Frying Pan 16/18 cm Wide. Warm your oil in the frying pan and gently cook the onions for 15 minutes (add a splash of water so they don't burn); season with salt & pepper.
Take the frying pan off the heat and remove the cooked onions; place them in a bowl till later.
Season your sliced potatoes with salt, add to frying pan. Slowly cook them in the oil for 15/20 minutes (you really want a small amount of colour, lightly gold if possible, if not don’t get stressed).
Remove the cooked potatoes and add to bowl with onions, let cool slightly & add your 5 eggs.
Place your frying pan back onto a medium heat with a little oil & now add the mixture into the fry pan and slowly move from side to side.
Keep an eye on it so the edges don’t burn; cook for ten minutes until the base is golden brown, move the omelette with a spoon or tilt the pan to have a look.
If you're happy that it’s sealed, remove the pan from the heat and place a plate over the top of the pan (best to do this over the sink just in case egg mixture leaks).
Turn them both over together so the tortilla lands onto the plate.
Now slide the tortilla back into pan and continue to cook for 5/8 minutes on the uncooked side.
When it’s ready the tortilla should be firm to touch, let it cool off the heat and then transfer onto a serving plate.
Makes 1 Omelette
Prawn Pil Pil
Ingredients
- 400g of Raw Prawns (if using frozen defrost and squeeze any water from them)
- Sea Salt
- 40 ml of Extra Virgin Olive Oil
- 3 Cloves of Garlic Sliced
- 1/2 Dried Birds Eye Chillies
- ½ Tablespoon of Smoked Paprika
- 1 Lemon to Squeeze
- Hand full of Parsley or Spinach chopped
- 1 Terracotta or Ceramic Dish or Small Oven Pan
Preparation
Pre Heat Your Oven To 200 Degrees
Give the oven 25 minutes to reach its temperatureAdd the Olive oil to your oven dish, place into the oven and heat for 10 minutesRemove using a kitchen cloth (the dish will be red hot) add the garlic, season the Prawns and add those.Place the oven dish back into hot oven and cook for 10 minutes
Remove and add some lemon juice, smoked paprika and chopped parsley or spinach
Enjoy served with some good crusty Sour Dough.
Serves 4