After a break of a few months this blogger is back with a new web address and a new location.
We're now in Malta, right in the heart of the Med' and ready to share some new recipes. Blogs will be more regular and will include some of the local flavour as well as old favourites from Spain and the UK.
So now for the addresses;
www.adventureswithcookinginmalta.blogspot.com
www.burningdownthekitchen.co.uk
www.burningdownthekitchen.com
All links lead here. If you experience difficulties please let me know. If they work then go tell your friends.
'til next time...
Showing posts with label kitchen. Show all posts
Showing posts with label kitchen. Show all posts
Tuesday, 6 November 2012
Tuesday, 19 July 2011
Home Alone
I put my wife and daughter on a plane bound for blighty last night for some UK shopping, catching up with family and other things so am home alone. At times like this I always seem to get the same questions from friends asking how I'll cope alone and what will I eat. I haven't thought up a snappy come-back yet to this yet but really... come on! I'm a grown man and can cook. Even if I couldn't its not rocket science to simply open a tin of baked beans and eat them with toast. In fact there's a lot to be said for the humble baked bean. A nice tasty meal with entertainment thrown in when they reach the end of the digestion process. Name that tune with farts instead of piano. Dinner and a show; what more could you want.
Anyway, rather than rocking back and forth in my chair and drooling into my beans I arrived home from work, took the dog for a quick walk, poured myself a glass of single malt, put some Divine Comedy on the stereo and started to cook.
Tonight I mostly had pork with creamy mashed potatoes and fresh green beans. While I prepared this feast I also cooked something for Wednesday and Thursday to save me from cooking after getting home from work. (I get home late you see). I went back to the old favorite of stew made with fresh vegatables and a small quantity of meat and beer. Very simple to make too. Just fry a couple of chopped onions in some olive oil until soft, roll the diced meat in flour, salt pepper and rosemary then fry with the onions. After a few minutes pour in two bottles of beer and your choice of vegetables (and it really is your choice). I used chunky cut carrots, new potatoes, light green cabbage and garlic.
Add a stock cube, top up with water, bring to the boil then turn down the heat, cover the pot and simmer for an hour or so. Fantastic and so easy to make. It will be great tomorrow after resting overnight.
No photos with this one. My wife took the camera with her.
So for all those who doubt a man can cope on his own, watch this space as I blog a variety of easy and practical meals over the next two weeks.
Anyway, rather than rocking back and forth in my chair and drooling into my beans I arrived home from work, took the dog for a quick walk, poured myself a glass of single malt, put some Divine Comedy on the stereo and started to cook.
Tonight I mostly had pork with creamy mashed potatoes and fresh green beans. While I prepared this feast I also cooked something for Wednesday and Thursday to save me from cooking after getting home from work. (I get home late you see). I went back to the old favorite of stew made with fresh vegatables and a small quantity of meat and beer. Very simple to make too. Just fry a couple of chopped onions in some olive oil until soft, roll the diced meat in flour, salt pepper and rosemary then fry with the onions. After a few minutes pour in two bottles of beer and your choice of vegetables (and it really is your choice). I used chunky cut carrots, new potatoes, light green cabbage and garlic.
Add a stock cube, top up with water, bring to the boil then turn down the heat, cover the pot and simmer for an hour or so. Fantastic and so easy to make. It will be great tomorrow after resting overnight.
No photos with this one. My wife took the camera with her.
So for all those who doubt a man can cope on his own, watch this space as I blog a variety of easy and practical meals over the next two weeks.
Monday, 3 January 2011
The Italian Feast
Five courses created in a tight deadline of two and a half hours? Here's how its done. Firstly, grab a large G and T then read on.
Antipasti.
This bit is simple. Lay the table with parma ham (or in my case fine Iberico ham), fresh bread, goose liver pate, olives and breadsticks. It just starts things off nicely and keeps the guests occupied while the next course is being prepared.
The next courses rely on advanced preparation. This is where the 2 hours prior to the guests arrival come in. The cooking is done while they are eating the first and preceeding courses.
Primi.
Cook pasta and stir in pesto sauce. The pasta I selected was the little twists (fusilli). To make the pesto sauce you need the following ingedients.
About 40 fresh basil leaves;
4 cloves garlic;
50g pine kernals;
1 teaspoon of sea salt;
Olive oil; and
50g parmesan cheese.
Mix the ingredients together with a pestle and mortar until a smooth paste is achieved. You could use a food processor if you prefer however since I don't have one a pestle and mortar will have to do.
Frittelle di zucchini.
I did this as a little rest gap before the main course. These are courgette fritters and are easy to make and fantastic to eat.
750g grated courgette;
Secondi.
For this you need a beef steak/beef medallians for each person. The beef is simply fried in olive oil until done depending on how you like your steak. The beauty though is in the sauce.
500g of mixted mushrooms (closed cap, oyster, shitake, porcini - whatever you like);
1 large onion finely chopped;
1 clove garlic (chopped);
1 red chilli pepper (chopped);
1 tablespoon each of basil, sage and chives (all finely chopped);
Sea salt;
100ml beef stock;
70g butter;
100ml cream; and
A dash of Fino de Jerez (Optional as not in the original recipe but who cares).
Fry the onions, garlic and chilli in the butter until soft. Throw in the chopped herbs and stir in cooking for about a minute. Add the mushrooms and salt and stir into the mixture. Pour in the beef stock and sherry then cook for about 3 minutes.
Place the beef on the plate then top with the sauce.
Dolci.
I cheated here as one of our guests brought a fruit crumble which was served with ice cream. Marvelous!
One the next blog we must get round to the subject of wine but for now that's all folks.
Steve
 |
| Nothing like fresh ingredients |
Antipasti.
This bit is simple. Lay the table with parma ham (or in my case fine Iberico ham), fresh bread, goose liver pate, olives and breadsticks. It just starts things off nicely and keeps the guests occupied while the next course is being prepared.
The next courses rely on advanced preparation. This is where the 2 hours prior to the guests arrival come in. The cooking is done while they are eating the first and preceeding courses.
 |
| Ready to go. |
Primi.
Cook pasta and stir in pesto sauce. The pasta I selected was the little twists (fusilli). To make the pesto sauce you need the following ingedients.
About 40 fresh basil leaves;
4 cloves garlic;
50g pine kernals;
1 teaspoon of sea salt;
Olive oil; and
50g parmesan cheese.
Mix the ingredients together with a pestle and mortar until a smooth paste is achieved. You could use a food processor if you prefer however since I don't have one a pestle and mortar will have to do.
Frittelle di zucchini.
I did this as a little rest gap before the main course. These are courgette fritters and are easy to make and fantastic to eat.
 |
| Fritter mix |
750g grated courgette;
1 crushed clove of garlic;
3 eggs;
2 tablespoons of parmesan cheese;
sea salt;
black pepper (ground);
Half a teaspoon of nutmeg;
5 tablespoons of flour;A handlefull of fresh chopped mint leaves; and
Olive oil.
Beat the eggs then pour in a bowl with the courgette, flour, salt, parmesan, nutmeg, pepper and mint. Crush the garlic and throw this in too. Mix it all together thoroughly. Heat the olive oil in a frying pan then fry heaped spoonfulls of the mixture in the pan. Fry until one side is done before turning over (or attempting to turn over) to fry the other side. The result is a courgette fritter.
 |
| Fritters afritting |
Secondi.
For this you need a beef steak/beef medallians for each person. The beef is simply fried in olive oil until done depending on how you like your steak. The beauty though is in the sauce.
 |
| How do you like your meat? |
500g of mixted mushrooms (closed cap, oyster, shitake, porcini - whatever you like);
1 large onion finely chopped;
1 clove garlic (chopped);
1 red chilli pepper (chopped);
1 tablespoon each of basil, sage and chives (all finely chopped);
Sea salt;
100ml beef stock;
70g butter;
100ml cream; and
A dash of Fino de Jerez (Optional as not in the original recipe but who cares).
 |
| Meat, mushrooms and er... monions? |
Fry the onions, garlic and chilli in the butter until soft. Throw in the chopped herbs and stir in cooking for about a minute. Add the mushrooms and salt and stir into the mixture. Pour in the beef stock and sherry then cook for about 3 minutes.
Place the beef on the plate then top with the sauce.
To accompany this I roasted vegetables together in an oven dish. Aubergines, courgettes, garlic, onions, tomatoes and green peppers with sea salt, fresh ground pepper and olive oil. Parmesan cheese can be sprinkled over the top about 2 minutes befre serving. I also served peas in tomato pulp.
 |
| Result. And it was a beauty. |
I cheated here as one of our guests brought a fruit crumble which was served with ice cream. Marvelous!
One the next blog we must get round to the subject of wine but for now that's all folks.
Steve
Sunday, 2 January 2011
...and we're back.
Yes indeed after a prolonged absence due to work, exams, foreign travel and other assorted excuses the blogging resumes.
Way back in the summer I promised an Italian feast. This was somewhat hampered by the fact that Louise threw my home cured olives away by mistake however I am about to make good on my promise starting right now. Yes you read correctly. I am in the kitchen as I write surrounded by fresh ingredients and with a tight deadline. Guests arrive at 6:30 for 7 so here goes.
I'll be posting live updates on Twitter so keep following.
Steve
Way back in the summer I promised an Italian feast. This was somewhat hampered by the fact that Louise threw my home cured olives away by mistake however I am about to make good on my promise starting right now. Yes you read correctly. I am in the kitchen as I write surrounded by fresh ingredients and with a tight deadline. Guests arrive at 6:30 for 7 so here goes.
I'll be posting live updates on Twitter so keep following.
Steve
Sunday, 17 October 2010
Casino Chicken
A few of us were chatting at work about quick and easy things to cook when you either don't have much time or the inclination. The following was mentioned. Apparently this is an old Gibraltar recipe.
All you need is;
Chicked breast or pieces;
Two cans of condensed chicken soup;
Curry powder; and
Boiled rice.
So you begin by frying the chicken in oil.
When the chicken is sufficiently cooked add the tins of condensed soup as they are. Don't add water. Then add a generous table spoon of curry powder and stir thoroughly.
Yes I know it looks like something that's first passed through the cat's digestive system but stay with me. It will be worth it.
Continue to cook the mixture stiring regulary until the sauce is hot throughout and then serve on a bed of boiled rice.
And there you have it. It's very similar to Coronation Chicken only it's not. Its Casino Chicken.
By the way, if you're wondering why the rice is yellow I always add a little saffron and turmeric to make it more colourful.
I hope you try it and like it. Let me know (that's what the comments are for).
Steve
All you need is;
Chicked breast or pieces;
Two cans of condensed chicken soup;
Curry powder; and
Boiled rice.
So you begin by frying the chicken in oil.
When the chicken is sufficiently cooked add the tins of condensed soup as they are. Don't add water. Then add a generous table spoon of curry powder and stir thoroughly.
Yes I know it looks like something that's first passed through the cat's digestive system but stay with me. It will be worth it.
Continue to cook the mixture stiring regulary until the sauce is hot throughout and then serve on a bed of boiled rice.
And there you have it. It's very similar to Coronation Chicken only it's not. Its Casino Chicken.
By the way, if you're wondering why the rice is yellow I always add a little saffron and turmeric to make it more colourful.
I hope you try it and like it. Let me know (that's what the comments are for).
Steve
Sunday, 26 September 2010
Thai style curry
Ok I know. It's not exactly a Spanish dish but still one of my favorites and very quick to make.
All you need is;
Meat of your choice (chicken, beef, pork, lamb or even fish. Actually, this works well with baby squid);
Stir fry vegetables, (I used onions, green pepper, mushrooms, beansprouts, Courgette - spring onion also works well as it adds to the colour and tastes great);
Vegetable oil;
Fish sauce;
One teaspoon of ground corriander;
One teaspoon of Ground cumin;
Soy sauce;
Coconut Milk (400g);
2 cloves of garlic (crushed and chopped);
2 (or 3 if you dare) Red or Green chillies; and
Salt and Pepper to taste.
Prepare your meat and vegetables in advance and chop into chunky pieces. the onion should be chopped as small as you can. Once ready heat up the oil in a large pan or wok and add the onion. Cook for a couple of minutes then add your chosen meat.
Keep turning the meat with the onions until cooked then add a splash of water followed by your seasonings. First add the ground spices, the chillies, the garlic, salt and pepper and stir into the meat.
Next, add a tablespoon of fish saurce and a table spoon of soy sauce and stir into the mixture. The remaining vegetables can then be added and stir fried for 2 minutes. Finally add your coconut milk.
Cook for a further 5 minutes then serve on a bed of boiled rice or with some noodles.
Enjoy. We did!
Steve
All you need is;
Meat of your choice (chicken, beef, pork, lamb or even fish. Actually, this works well with baby squid);
Stir fry vegetables, (I used onions, green pepper, mushrooms, beansprouts, Courgette - spring onion also works well as it adds to the colour and tastes great);
Vegetable oil;
Fish sauce;
One teaspoon of ground corriander;
One teaspoon of Ground cumin;
Soy sauce;
Coconut Milk (400g);
2 cloves of garlic (crushed and chopped);
2 (or 3 if you dare) Red or Green chillies; and
Salt and Pepper to taste.
Prepare your meat and vegetables in advance and chop into chunky pieces. the onion should be chopped as small as you can. Once ready heat up the oil in a large pan or wok and add the onion. Cook for a couple of minutes then add your chosen meat.
Keep turning the meat with the onions until cooked then add a splash of water followed by your seasonings. First add the ground spices, the chillies, the garlic, salt and pepper and stir into the meat.
Next, add a tablespoon of fish saurce and a table spoon of soy sauce and stir into the mixture. The remaining vegetables can then be added and stir fried for 2 minutes. Finally add your coconut milk.
Cook for a further 5 minutes then serve on a bed of boiled rice or with some noodles.
Enjoy. We did!
Steve
Sunday, 15 August 2010
Sunday Lunch
After the breadsticks and sardines (which were yummie by the way) prepared by Louise we come swiftly on to an alternative for the good old chicken Sunday lunch. Here's how it works;
Part One - The Chicken.
Chicken pieces (drumsticks, wings, breast... whatever you fancy);
2 cloves of garlic;
6 large mushrooms;
1 large onion;
Salt and pepper to taste;
Olive oil;
250ml cream; and
One cocktail consisting of pineapple, gaseosa (cream soda) and vodka.
So, first chop the onion into tiny little pieces, slice the mushrooms and chop up the garlic.
Get a largish oven dish with a lid and pour in about 2 table spoons of olive oil. Cover the bottom of the dish with the onions then place the chicken on top. Next sprinkle the chicken with chopped garlic and cover with the sliced mushrooms. Salt and pepper to taste then pour the cream over the top and you should have something that looks like this;
Now cover the dish with its lid and bang in the oven on about 200 degrees for about an hour to an hour and a half.
Part Two - The Vegetables.
1 large onion;
1 courgette;
1 aubergene;
1 green pepper;
2 cloves of garlic;
2 tomatos;
Tomato juice;
Olive oil;
Salt and pepper (to taste); and
grated cheese.
With the exception of the aubergene roughly chop all the vegetables into chunky pieces. Take up a large oven dish and pour in about 2 table spoons of olive oil. Place the vegatables in the oven dish then cut the aubergene into slices and layer on top. Add salt and pepper to taste then pour in the tomato juice. Scatter the grated cheese over the top and you should have something like this;
As with the chicken, 200 degrees will do only the vegetable will take about half an hour or so. When done the vegetables will be soft and juicy but the cheese should be crispy on the top.
Serve the chicken and the vegetables together for an alternative approach to Sunday lunch in a Spanish style.
Try it, enjoy it and post a comment.
Steve
Part One - The Chicken.
Chicken pieces (drumsticks, wings, breast... whatever you fancy);
2 cloves of garlic;
6 large mushrooms;
1 large onion;
Salt and pepper to taste;
Olive oil;
250ml cream; and
One cocktail consisting of pineapple, gaseosa (cream soda) and vodka.
So, first chop the onion into tiny little pieces, slice the mushrooms and chop up the garlic.
Get a largish oven dish with a lid and pour in about 2 table spoons of olive oil. Cover the bottom of the dish with the onions then place the chicken on top. Next sprinkle the chicken with chopped garlic and cover with the sliced mushrooms. Salt and pepper to taste then pour the cream over the top and you should have something that looks like this;
Now cover the dish with its lid and bang in the oven on about 200 degrees for about an hour to an hour and a half.
Part Two - The Vegetables.
1 large onion;
1 courgette;
1 aubergene;
1 green pepper;
2 cloves of garlic;
2 tomatos;
Tomato juice;
Olive oil;
Salt and pepper (to taste); and
grated cheese.
With the exception of the aubergene roughly chop all the vegetables into chunky pieces. Take up a large oven dish and pour in about 2 table spoons of olive oil. Place the vegatables in the oven dish then cut the aubergene into slices and layer on top. Add salt and pepper to taste then pour in the tomato juice. Scatter the grated cheese over the top and you should have something like this;
As with the chicken, 200 degrees will do only the vegetable will take about half an hour or so. When done the vegetables will be soft and juicy but the cheese should be crispy on the top.
Serve the chicken and the vegetables together for an alternative approach to Sunday lunch in a Spanish style.
Try it, enjoy it and post a comment.
Steve
Louise's quick sardine tapa (for when you can't wait for the main).
The Spanish love their sardines and when you return from a hot morning at the market and can't wait for the amazing chicken your husband is cooking up this little tapa idea will just tide you over.
1 tin of sardines in tomato sauce;
Mayonaise;
Garlic; and
Salt & pepper.
Simply mix all the ingredients together in a small bowl until you have a paste then serve with rosquillas (little shaped Spanish breadsticks).
Louise
1 tin of sardines in tomato sauce;
Mayonaise;
Garlic; and
Salt & pepper.
Simply mix all the ingredients together in a small bowl until you have a paste then serve with rosquillas (little shaped Spanish breadsticks).
Louise
Sunday, 25 July 2010
Mojito time
I've neglected the blog a bit recently due to time constraints and such. Besides which I haven't really cooked much lately. I sat here earlier on staring at the keyboard, soaked in sweat (it's a bit hot at the moment) and searching for inspiration. Finding none I felt the urge for alcoholic refreshment. It was at this point that inspiration struck. Why not make a mojito and blog about it?
So here it is!
You will need white rum, lime juice, ice, soda water and fresh mint.
Oh, and a big glass to put it all in.
Put the ice in the glass and cover with a generous out pouring of the spirit (rum), break up the mint and add to the glass. Mix it all around a bit. Next throw in a splash or so of lime juice and then top up with soda water or if you prefer club soda for a sweeter taste.
The result...
So here it is!
You will need white rum, lime juice, ice, soda water and fresh mint.
Oh, and a big glass to put it all in.
Put the ice in the glass and cover with a generous out pouring of the spirit (rum), break up the mint and add to the glass. Mix it all around a bit. Next throw in a splash or so of lime juice and then top up with soda water or if you prefer club soda for a sweeter taste.
The result...
There you go. Bob's your uncle and whats'er names you aunt.
Enjoy!!!
Saturday, 3 July 2010
Dead fish never tasted so good.
Despite the less than appetising title this is actually a quick and simple way of cooking fish ensuring it retains its flavour while not becoming dry.
The fish in question was brought from the fresh fish counter at the local Mercadona by my wife. Unfortunately she does not recall the name of the fish however being as its dead I don't think it will mind.
Actually we normally use a fish called Dorada (not Wanda) but any oily fish will suffice. It is the principle of the method that counts rather than the fish.
Before I list the ingredients, let's have a look at the fish.
If you think they look bad you should see the other fellow.
The rest of the recipe is as follows;
1 large onion;
A table spoon of olive oil;
A knob of butter;
Three cloves of garlic;
One large tomato;
A teaspoon full of brown sugar (helps the medicine go down);
Salt and pepper to taste; and
Beer.
First chop the onion into pieces as small as you can make them. Then heat up a sauce pan and melt the butter. Add the olive oil to the pan with a little salt then add the onion. Cook the onion pieces for about 6 to 7 minutes adding a little water from time to time to make sure they don't dry out. The onion will become soft, sweet and translucent. At this point add the sugar and cook for another 2 minutes but don't let them burn - use a moderate heat.
The fish should be cleaned up and gutted. Remove the spine and as many of the bones as possible. The fish should be opened up like a butterly. You'll see what I mean from the next photo. Place each fish on a piece of silver foil.
Crush then chop the garlic and place down the centre of each fish. I used 3 fish hence 3 garlic gloves. Next chop the tomato into tiny pieces and place on top of the garlic. Finally, when the onions are ready, distribute them equally between the fish by piling then on top of the garlic and tomato.
You should have something like this;
Impressive don't you think. Add salt and pepper and drissle some olive oil over the top just for the hell of it then fold the fish up in its foil to make a little parcel ready for the oven.
Place in the oven on 150 degrees and cook for about 20 to 30 minutes. Check to make sure the fish is done and that it is not drying up or burning. The fish should go from being pink in colour to white. The foil helps to retain the moisture and intensify the flavour.
When done, remove from the foil carefully and serve with a side of your choice. Boiled new potatoes with a coating of melted butter and a sprinkling of fresh garden mint would be fine. I chose a light salad with an olive oil and balsamic vinegar dressing.
Superb!!!
Try it, eat it, enjoy it.
'til next time.
Steve
The fish in question was brought from the fresh fish counter at the local Mercadona by my wife. Unfortunately she does not recall the name of the fish however being as its dead I don't think it will mind.
Actually we normally use a fish called Dorada (not Wanda) but any oily fish will suffice. It is the principle of the method that counts rather than the fish.
Before I list the ingredients, let's have a look at the fish.
If you think they look bad you should see the other fellow.
The rest of the recipe is as follows;
1 large onion;
A table spoon of olive oil;
A knob of butter;
Three cloves of garlic;
One large tomato;
A teaspoon full of brown sugar (helps the medicine go down);
Salt and pepper to taste; and
Beer.
First chop the onion into pieces as small as you can make them. Then heat up a sauce pan and melt the butter. Add the olive oil to the pan with a little salt then add the onion. Cook the onion pieces for about 6 to 7 minutes adding a little water from time to time to make sure they don't dry out. The onion will become soft, sweet and translucent. At this point add the sugar and cook for another 2 minutes but don't let them burn - use a moderate heat.
The fish should be cleaned up and gutted. Remove the spine and as many of the bones as possible. The fish should be opened up like a butterly. You'll see what I mean from the next photo. Place each fish on a piece of silver foil.
Crush then chop the garlic and place down the centre of each fish. I used 3 fish hence 3 garlic gloves. Next chop the tomato into tiny pieces and place on top of the garlic. Finally, when the onions are ready, distribute them equally between the fish by piling then on top of the garlic and tomato.
You should have something like this;
Impressive don't you think. Add salt and pepper and drissle some olive oil over the top just for the hell of it then fold the fish up in its foil to make a little parcel ready for the oven.
Place in the oven on 150 degrees and cook for about 20 to 30 minutes. Check to make sure the fish is done and that it is not drying up or burning. The fish should go from being pink in colour to white. The foil helps to retain the moisture and intensify the flavour.
When done, remove from the foil carefully and serve with a side of your choice. Boiled new potatoes with a coating of melted butter and a sprinkling of fresh garden mint would be fine. I chose a light salad with an olive oil and balsamic vinegar dressing.
Superb!!!
Try it, eat it, enjoy it.
'til next time.
Steve
Friday, 2 July 2010
Tapas in Madrid
We went to Madrid last weekend. It's about 6 hours drive from where we live (nearer 7 if you count pee pee stops) and well worth the journey. Actually travelling up is part of the adventure however the place itself is fantastic. We stayed on the outskirts in a town named Alcala de Henares and travelled in to Madrid centre on Sunday evening to wander around Plaza Mayor and get something to eat. More on Madrid at another time but for now here is an observation and a piece of advice for the traveller thinking of visiting Spain's capital city.
Tapas in Madrid is free!!!
On the Costa del Sol and Costa de la Luz we get fleeced. You go into a bar, order a drink and then buy tapas at around €2 to €3 each which, considering the size of the dishes takes 3 or 4 tapas to fill you up. Not so in Madrid where you go into the bar, order your drink and then order the tapa of your choice. This is then brought to you along with your drink free of charge. This meant that we were eating out at a fraction of the cost we originally budgeted for. Superb! How do they do it? Who cares? Free food!!!
While there we watched Spain beat Chilli in the World Cup qualifier. I was quite surprised at one point when the team wearing blue kit scored and every one cheered. I had assumed the blue team was Chilli you see while the other team wore red (Spain's usual kit). Someone later explained to me that each team has two kits of different colours and on this occasion Spain wore blue. Anyway they won which was good as I now live in Spain and its not as England has got a team right now is it? But, what do I know, I hate football.
Back to tapas and here, in true spirit of this blog is one quick recipe for a tapa. More will follow soon. Just you try and stop me.
3 eggs
3 rashers of bacon (or 4 depending on how big they are or how much you like bacon)
About 4 good handfuls of green beans (well how else do you measure them)
2 measures of vodka
Half a glass of orange juice
Half a glass of cream soda
1 shot of Grenadine
First, chop up the green beans and put in a pan with salt and water. Bring the water to the boil and simmer for about 15 minutes.
Next, beat the eggs in a jug or bowl then throw them in a frying pan with some olive oil and fry them up until, well... fried I suppose. When fried break up into little pieces and leave in the frying pan.
Then, chop the bacon into little pieces and again throw into the frying pan with the eggs. Fry for about 4 minutes.
Finally, drain the green beans and add them to the frying pan. Cook together for about 5 minutes and then serve with fresh crusty bread as shown below courtesey of our new camera.
The observant of you will have noticed the extra ingredients listed but not used in the above recipe. For those new to 'Burning Down The Kitchen' there is a law first and foremost that must be obeyed as drilled into me by my friend and Executive Chef (who will remain nameless to protect his professional reputation) namely...never cook without alcohol within arms reach.
Get a tall glass and place it in you freezer for 15 minutes. Take it out and immediately fill it with the vodka, orange juice, lemonade and a dash of Grenadine. Throw in a couple of ice cubes and sit back and watch.
The Grenadine is for artistic effect as it sinks to the bottom of the glass and set against the orange juice gives the appearance of a sunrise. Very effective. Just as efective is the result that comes from placing the empty glass in the freezer before filling it, but I'll leave this to you to try.
Anyway, more tapas recipes are to follow and we still need to get around to that Italian feast.
Hasta luego
Steve
Tapas in Madrid is free!!!
On the Costa del Sol and Costa de la Luz we get fleeced. You go into a bar, order a drink and then buy tapas at around €2 to €3 each which, considering the size of the dishes takes 3 or 4 tapas to fill you up. Not so in Madrid where you go into the bar, order your drink and then order the tapa of your choice. This is then brought to you along with your drink free of charge. This meant that we were eating out at a fraction of the cost we originally budgeted for. Superb! How do they do it? Who cares? Free food!!!
While there we watched Spain beat Chilli in the World Cup qualifier. I was quite surprised at one point when the team wearing blue kit scored and every one cheered. I had assumed the blue team was Chilli you see while the other team wore red (Spain's usual kit). Someone later explained to me that each team has two kits of different colours and on this occasion Spain wore blue. Anyway they won which was good as I now live in Spain and its not as England has got a team right now is it? But, what do I know, I hate football.
Back to tapas and here, in true spirit of this blog is one quick recipe for a tapa. More will follow soon. Just you try and stop me.
3 eggs
3 rashers of bacon (or 4 depending on how big they are or how much you like bacon)
About 4 good handfuls of green beans (well how else do you measure them)
2 measures of vodka
Half a glass of orange juice
Half a glass of cream soda
1 shot of Grenadine
First, chop up the green beans and put in a pan with salt and water. Bring the water to the boil and simmer for about 15 minutes.
Next, beat the eggs in a jug or bowl then throw them in a frying pan with some olive oil and fry them up until, well... fried I suppose. When fried break up into little pieces and leave in the frying pan.
Then, chop the bacon into little pieces and again throw into the frying pan with the eggs. Fry for about 4 minutes.
Finally, drain the green beans and add them to the frying pan. Cook together for about 5 minutes and then serve with fresh crusty bread as shown below courtesey of our new camera.
Get a tall glass and place it in you freezer for 15 minutes. Take it out and immediately fill it with the vodka, orange juice, lemonade and a dash of Grenadine. Throw in a couple of ice cubes and sit back and watch.
The Grenadine is for artistic effect as it sinks to the bottom of the glass and set against the orange juice gives the appearance of a sunrise. Very effective. Just as efective is the result that comes from placing the empty glass in the freezer before filling it, but I'll leave this to you to try.
Anyway, more tapas recipes are to follow and we still need to get around to that Italian feast.
Hasta luego
Steve
Monday, 21 June 2010
High tech cooking
So were in our new place now and starting to settle in. There have been a few disasters along the way, like the car choosing the weekend we move house to finally die (beyond economical repair I believe is the correct term) and my camera to go missing hence the lack of photos on my blog. Never mind though, we're here and here to stay this time.
I finally began to calm down after the stress of the move and a recent Trust law exam (which I passed by the way - yeh me) and decided it was about time I set foot in the kitchen again. Actually, the kitchen in this place is great. Everything is new and high tech. We've got a touch sensitive hob with digital display and bleeping noises to remind you that you've left something switched on. The microwave doubles as a grill and the oven has so many settings we don't know what to do with them (especially as the instruction books are in Spanish). The oven even has network capability so I can hook it up and operate it from the PC and even my mobile phone while we're out. Not that I see the need really but you never know, it may come in handy one day.
Anyway, I decided to cook this weekend and with all the mayhem going on around here all I could think to cook with my new futuristic kitchen was comfort food.
The ultimate comfort food.
A huge fry up. Bacon, sausage, eggs, beans, fried bread... the works.
Now were on a month of de-tox and dieting.
Until next time, if I don't have a heart attack first.
Steve
I finally began to calm down after the stress of the move and a recent Trust law exam (which I passed by the way - yeh me) and decided it was about time I set foot in the kitchen again. Actually, the kitchen in this place is great. Everything is new and high tech. We've got a touch sensitive hob with digital display and bleeping noises to remind you that you've left something switched on. The microwave doubles as a grill and the oven has so many settings we don't know what to do with them (especially as the instruction books are in Spanish). The oven even has network capability so I can hook it up and operate it from the PC and even my mobile phone while we're out. Not that I see the need really but you never know, it may come in handy one day.
Anyway, I decided to cook this weekend and with all the mayhem going on around here all I could think to cook with my new futuristic kitchen was comfort food.
The ultimate comfort food.
A huge fry up. Bacon, sausage, eggs, beans, fried bread... the works.
Now were on a month of de-tox and dieting.
Until next time, if I don't have a heart attack first.
Steve
Monday, 10 May 2010
Quick update
It's now been 4 weeks and the olives are still turning the water dark red.
Will they be edible? Keep checking back to find out.
Steve
Steve
Sunday, 9 May 2010
Giovani's chicken - 'eat it Monday, Tuesday, Thursday, Wednesday...
We recently spent the evening with our friends Giovani and Carmena. Giovani is from Sicily hence the vague Godfather reference in the title. While we were there Giovani served home made ravioli and an amazing chicken dish. It was so good that I had to have the recipe. Needless to say, I now owe Giovani 'a favour'.
Anyway, here it is and it is simplicity itself.
4 chicken breasts
6 to 8 large closed cap mushrooms
200gm butter
250gm cream
Salt and pepper to taste
Cut the chicken breast into pieces and peel and slice the musrooms. Place a large frying pan on a moderate heat and melt the butter. Once melted add the chicken and mushrooms. You should have something like this.
Fry the chicken turning occasionally (turning the chicken that is, not you because that would be silly) until done but not overdone. It should be just enough for any pink to disapear and for the chicken to turn white. Next add the cream and cook for a few more minutes, again turning the chicken in the cream to ensure all of it is covered. You should have something like this.
When the cream is bubbling away, add the salt and pepper and continue cooking to make sure eveything is thoroughly cooked but don't allow the cream to dry out.
Then serve with a side of your choice. Giovani served this with fresh bread and peas with a tomato sauce. I was pealess (is that a word?) and so made a brie and butter sauce (by melting brie and butter then adding a bit of cream) and mixed it with pasta. The results are below;
This dish takes about 15 to 20 minutes from start to finish and tastes fantastic. The only negative is that you wont be earning any gold stars at Weight Watchers. As for me, I have a party coming up in a few weeks for which I need to squeeze into a DJ I haven't worn for... a few years. With this in mind, the next few recipes are likely to be butterless.
Try out the chicken and if you like it give me some feedback.
Steve
Anyway, here it is and it is simplicity itself.
4 chicken breasts
6 to 8 large closed cap mushrooms
200gm butter
250gm cream
Salt and pepper to taste
Cut the chicken breast into pieces and peel and slice the musrooms. Place a large frying pan on a moderate heat and melt the butter. Once melted add the chicken and mushrooms. You should have something like this.
Fry the chicken turning occasionally (turning the chicken that is, not you because that would be silly) until done but not overdone. It should be just enough for any pink to disapear and for the chicken to turn white. Next add the cream and cook for a few more minutes, again turning the chicken in the cream to ensure all of it is covered. You should have something like this.
When the cream is bubbling away, add the salt and pepper and continue cooking to make sure eveything is thoroughly cooked but don't allow the cream to dry out.
Then serve with a side of your choice. Giovani served this with fresh bread and peas with a tomato sauce. I was pealess (is that a word?) and so made a brie and butter sauce (by melting brie and butter then adding a bit of cream) and mixed it with pasta. The results are below;
This dish takes about 15 to 20 minutes from start to finish and tastes fantastic. The only negative is that you wont be earning any gold stars at Weight Watchers. As for me, I have a party coming up in a few weeks for which I need to squeeze into a DJ I haven't worn for... a few years. With this in mind, the next few recipes are likely to be butterless.
Try out the chicken and if you like it give me some feedback.
Steve
Monday, 3 May 2010
Only three more weeks to go!
As promised here is a quick update on the olive curing experiment.
If you recall (and if you can't - scroll down a post or two) I had described how important it is to cure olives rather than just eating them straight from the tree. The process involves soaking them in brine for about six weeks. Well were now on week three of our little test group and things seem to be going ok. I change the water and clean the bowl every week and have noticed how quickly the water becomes a dark red colour. The below photo (and yes I know its badly out of focus) shows the extent of the colouration. At this stage I can only speculate on whether this will continue or have ceased by the end of the experiment.
Check back next week for another update. Ooooh, I can hardly wait; it's just so exciting.
If you recall (and if you can't - scroll down a post or two) I had described how important it is to cure olives rather than just eating them straight from the tree. The process involves soaking them in brine for about six weeks. Well were now on week three of our little test group and things seem to be going ok. I change the water and clean the bowl every week and have noticed how quickly the water becomes a dark red colour. The below photo (and yes I know its badly out of focus) shows the extent of the colouration. At this stage I can only speculate on whether this will continue or have ceased by the end of the experiment.
Check back next week for another update. Ooooh, I can hardly wait; it's just so exciting.
Monday, 26 April 2010
Asparagus Stew
We went for a meal a few months back at a restaurant on the way to Casares and for a starter I had this amazing stew. I mentally tried to work out the ingredients while I ate and then messed around at home until I figured out how it was made. I now pass this wisdom on to you. The ingredients, most of which are pictured below are as follows;
Now its time to add the chicken stock and the bacon. Bring to the boil and simmer for about 10 minutes or until the asparagus is soft (but not too soft - you want a bit of resistence to the tooth but not enough to crunch when you eat it). During this time, make sure there is sufficient liquid to keep the aparagus just (and I mean only just) covered. Now this is where things get a little weird. Crack open your eggs one by one and pore into the broth taking care to ensure that the yolks stay intact. As far as possible, try to keep the eggs separate from each other. See the below photo;
A comment or two to say thanks wouldn't hurt either.
Until the next one...
Steve
Asparagus either fresh in a bundle as pictured or frozen;
1 large onion chopped as small as you can;
4 large mushrooms, sliced;
2 rashers of bacon, chopped into little bits;
4 eggs (or one for each person dining with you);
2 cloves of garlic, crushed and chopped;
1 glass of white wine;
1 pint of chicken stock;
Water;
Fresh (or dried) basil;
Salt and pepper to taste;
Butter, just a knob;
A big handful of grated cheese - I use cheddar;
Olive oil; and
At least 1 gin and tonic with ice and a slice of lemon (not an ingredient but absolutely essential).
Here we go, quick and easy. Heat up the oil in the pan along with the knob of butter then add the onions and fry for about 6 or so minutes until sweet and translucent. Add a litle water to prevent them from drying out and burning. When done, chop up the asparagus and add to the onions along with the mushrooms, garlic, basil, salt and pepper then fry for about 2 minutes. Add the glass of white wine and a splash of water and you should have somnething that resembles this;
Now its time to add the chicken stock and the bacon. Bring to the boil and simmer for about 10 minutes or until the asparagus is soft (but not too soft - you want a bit of resistence to the tooth but not enough to crunch when you eat it). During this time, make sure there is sufficient liquid to keep the aparagus just (and I mean only just) covered. Now this is where things get a little weird. Crack open your eggs one by one and pore into the broth taking care to ensure that the yolks stay intact. As far as possible, try to keep the eggs separate from each other. See the below photo;
You are basically poaching the eggs within the stew. When the egg whites are cooked with the yolk still runny (please excuse the technical term), the stew is ready to serve. Spoon out the eggs, one per person onto a plate. Share out the stew between the diners (the above should make enough for 4 people) into soup bowls then place one egg on top of each bowl and sprinkle with grated cheese. Serve, eat, enjoy and remember where you saw it first.
A comment or two to say thanks wouldn't hurt either.
Until the next one...
Steve
Sunday, 25 April 2010
Doctor, doctor! Can you cure my olive?
We went for a hike about a couple of weeks ago with some friends through a forest in the mountains just off the road from Marbella to the town of Coin. The weather was fantastic which after the rain fall Spain and in fact the rest of the Iberian peninsular has sufferred recently was very welcome. The walk was very relaxing and led to a viewing point on the edge of a cliff with most of the Costa Del Sol spread out before us. From this point Marbella lay in front of us with views of the coast up to Malaga in one direction while in the other direction we could just make out the shape of Gibraltar in the distance. From this point it is also possible, on a clear day of course to see the coast of Africa just across the Med'. During the walk back to where we had parked our cars we passed through some olive groves and while most of the trees were bare, my daughter noticed a few which still had some olives on the branches. Being quite fond of olives we decided to pick a few but were warned by our companions not to eat them straight from the tree as they are far too bitter. Aparently, olives need to be cured first and hence the title of this post.
How do you cure olives? well after a bit of research, it appears that one way is to soak them in brine (water with a high consentration of salt) for about six weeks before trying them. Now I love experimenting with things; always have. I'm still amazed that the family home was not burned to the ground with some of the wilder experiments I attempted with my chemistry set as a young teenager. By comparison, curing olives is safe and non-incendary.
The photo that follows shows a small test group of olives which have been in salt water for a week now. The water has to be changed weekly and in fact was done just prior to the photograph being taken. Water from the first week had actually turned a dark red colour.
The idea is that after the six weeks, I will cook an Italian feast with the olives being a part of the ingredients. Look out for that blog next month. In the meantime you can find a weekly update on the olives right here.
Steve
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