from molino la ratonera · the millroom recipe book from molino la ratonera egg dishes flamenco...

From Molino la Ratonera:

The Millroom recipe book

The Millroom recipe book from Molino la Ratonera

Contents

Starters

Broad beans and bacon Mushrooms in sherry Poor man's potatoes (Patatas a la pobre)

Egg dishes

Flamenco eggs Spanish omelette

Fish dishes

Hake in parsley sauce Monkfish wrapped in Serrano ham with peppers and almonds Herb crusted salmon

Meat and poultry dishes

Chicken and chorizo paella Chicken and summer vegetable casserole and migas Rioja potatoes Medallions of pork fillet in an orange sauce Spanish meatballs with either almond or tomato sauce


Starters

Broad beans with baconIn Andalucia broad beans are always planted on November 1st for harvesting in the spring when they would, traditionally, have been the first fresh produce of the year. In Zagra there is even a fiesta to celebrate the humble broad bean. This dish, as with all Spanish country cooking uses the ingredients that are available at that time of year.

Ingredients for 4 people:

1 small onion, finely chopped1 clove of garlic, finely chopped350 grams of broad beans100 grams of roughly chopped streaky bacon3 tbsp of olive oil1½ tsp paprika2 tbsp of sweet sherrySalt and black pepper.

Method:

Fry the onion in the oil in a heavy bottomed pan with lid adding the bacon and then the garlic. Cook until the onion is softened and the bacon browned.

Add the beans and the paprika and stir-fry for 1 minute. Add the sherry and seasoning, lower the heat, cover and cook for 5-10 minutes.

***

Mushrooms in sherry


400 grams of mushrooms, cleaned well and cut into regular sized pieces½ onion, chopped2 cloves of garlic, chopped50 ml of olive oil125 ml of dry sherry


Salt and black pepper1 hard boiled eggChopped parsley.

Method:

Start the onions frying in the oil and add the garlic. Then add the mushrooms. When browned add the sherry and seasoning and simmer for 10 minutes. Serve sprinkled with chopped egg and parsley.

***

Poor man's potatoesFor those who have read 'Driving Over Lemons' this is what the wily property vendor describes as 'strong food'. Spanish cooking does not get any more rustic or tasty than this.


1 kg of potatoes, peeled and sliced1 large onion, sliced2 green peppers, cut in strips2 cloves of garlic, finely chopped2 tbsp of chopped parsley1 bay leaf, broken into pieces½ tsp of paprika100 ml of olive oil75 ml of white wine50 ml of waterSalt and pepper.

Method:

Pour a little of the oil in the bottom of a flame-proof casserole and arrange layers of potatoes, peppers and onions in it.

Sprinkle with the garlic, parsley, bay leaf and paprika. Pour on the rest of the oil. Place on a medium flame until the potatoes begin to sizzle. Add the wine and water

and season. When the liquid comes to the boil, cover the casserole with foil and put in the oven at 180°C/gas 4 for 30 minutes until the potatoes are tender.

Let the casserole rest before serving.

***


Egg dishes

Flamenco eggsThis dish is a restaurant favourite and will be a tasty and colourful reminder of your holiday in Spain.


1 onion, chopped2 cloves of garlic, finely chopped1 red and 1 green pepper, seeded and chopped500 grams of tomatoes, peeled and chopped or the equivalent weight of tinned tomatoes120 grams of bacon bits or diced pancetta2 chorizo sausages, roughly sliced. (Use the soft cooking chorizo rather than the harder, cured one)8 eggs2 tbsp of olive oil2 tbsp of fino (dry) sherrysalt, paprika and cayenne

And for the migas topping:

4 thick slices of stale bread2 garlic cloves, bruised4 tbsp of olive oil

Method:

Heat 2 tbsp of oil in a large frying pan and add the onion, pepper and garlic and cook gently until almost soft.

Add the bacon and sausage and cook until they have started to release their fat. Add the tomatoes and cook and reduce, stirring occasionally. The mixture must not be

allowed to get too dry.


Add ½ tsp of paprika and the sherry and cook for a few minutes more. Divide the mixture between 4 warmed ovenproof dishes and sprinkle generously with

parsley. Swirl the eggs together with a fork, two at a time, without over mixing. Season with

salt and cayenne and pour on each dish. Bake for 8 to 10 minutes at 180°C/gas 4 or until the eggs are just set. Meanwhile make the migas. Grate or process the bread having removed the crusts. Heat 4 tbsp of oil in a large pan and add the garlic for a few moments to flavour it.

Discard the garlic and throw in the crumbs to brown quickly. Scoop them out with a slotted spoon, season with a little salt and paprika and sprinkle around the edge of the eggs.

***

Spanish omletteThis is the proper rustic Spanish omelette!


4 medium sized potatoes, peeled and cut into 1 cm cubes1 onion, chopped3 cloves of garlic, chopped10 eggs50 ml of olive oilSalt and pepper.

Method:

Put most of the oil into a pan and start gently frying the potatoes, stirring occasionally to prevent burning. After 5 minutes add the onions, again stirring and after another 5 minutes the garlic. Season the vegetables. Drain any excess oil.

Beat the eggs. Put the rest of the oil in a non-stick pan and heat ensuring that the entire base has been coated. Add the eggs and after a minute add the vegetable mixture ensuring that it is evenly spread.

Work round the pan easing the egg away from the edges to allow more of the mixture to cook. When the egg is beginning to look as if it is set place a plate on to of the pan and flip it over. Now slide the omelette off the plate back into the pan to finish cooking the other side.

When it is cooked flip it onto a plate and serve, cutting like a cake.

***


Fish dishes

Hake in parsley sauce

The traditional version of this dish is served with clams but in our restaurant we usually serve it with prawns instead.


1 small onion, finely chopped4 cloves of garlic, finely chopped75grams of frozen peas4 pieces of hake, 150grams each32 peeled prawns (or any number divisible by 4!)150 ml of fish stock150 ml of white wine1 tbsp of lemon juice6 tbsp of chopped parsleySalt and black pepperOlive oilPlain flour.

Method: Heat 2 tbsp of olive oil in a pan and fry the onion and garlic, stirring until soft. Stir in 2 tbsp of flour and cook for about 1 minute. Slowly add the stock and wine, stirring until thickened. Add 5 tbsp of parsley, and the

peas and season with salt and pepper. Season the hake and dust with flour. Fry in 2 tbsp of olive oil for about 1 minute each

side. Place the fish in an ovenproof dish and sprinkle with lemon juice. Pour on the sauce and add the prawns. Bake in the oven at 180°C/gas 4 for 15-20 minutes. If the hake steaks were thick you

might want to cook them in the sauce for 10 minutes before adding the prawns for the final 10.


Monkfish wrapped in Serrano ham with peppers and almondsThe saltiness of the ham and sweetness of the red peppers compliment the flavour of the monkfish beautifully.


4 monkfish fillets of about 150 grams each.8 slices of Serrano hamA jar of roasted red peppers or as an alternative1 large red pepper with skin removed. (Char the pepper over a gas flame or under the grill, place in a sealed container for 5 minutes and then peel)1 clove of garlic2 tbsp of chopped parsley50 grams of almonds, toasted in a dry pan until they just start to colour.Paprika

Method:

In a food processor chop the almonds and then add the peppers, parsley and garlic. Add a dribble of olive oil to make it form a paste.

Lay a piece of cling film on the work surface. Place 2 slices of ham, long sides together so they overlay very slightly.

Place the fish across the ham and cover the fish with the pepper mixture. Roll the ham over the fish using the cling film to help.

Place the rolls, seam side down on a baking tray and cook in the oven at 200°C/gas 6 for 12-15 minutes or until the monkfish is just cooked.

***

Herb crusted salmonA simple but sophisticated and tasty dish.


4 salmon fillets of about 175 grams each1 tbsp of pine nuts, toasted in a dry pan until they just start to colour.50 grams of fresh white breadcrumbs50 grams of Gran Padano or Parmesan, freshly grated4 tbsp of chopped basil or parsley15 grams of butterSalt and black pepper.

Method:

Place the breadcrumbs, toasted nuts, cheese, herbs, butter and a little seasoning in a food processor and whizz until just combined.

Place the salmon fillets under a moderately hot grill and cook for 5 minutes. Turn the salmon over and spread with the breadcrumb mixture, pressing down with

the palm of your hand.


Grill for a further 5 minutes or until the salmon is cooked through.

***

Meat and poultry dishes

Chicken and chorizo paellaThis is one of many traditional paella recipes. If you cannot get paella seasoning a mixture of saffron and turmeric will give the same colour. Do not be tempted to use chicken breast instead of thigh as the meat will become tough. If you wish to make a fish/seafood paella you can use the same recipe but place the fish in the stock covered rice before the final stage of cooking.

Ingredients for 4 people :

2 large onions, chopped2 medium red peppers, chopped2 small to medium green peppers, chopped2 cloves of garlic ground to paste500 grams of deboned chicken thighs2 chorizo sausages. (Use the soft cooking chorizo rather than the harder, cured one)250 grams of paella or pudding rice800 ml of chicken stock10 black pepper corns½ teaspoon of paella seasoningvery small pinch of saffron1 teaspoon of salt.


Method:

When chopping chicken, chorizo and vegetables make all the pieces a ‘forkable’ size. Put some oil in a pan. A large shallow frying pan will do Roughly chop the onions and peppers saving a few pieces of pepper for decoration

and fry chopped vegetables until nearly softened. Grind the pepper corns and saffron and then add the garlic and salt. Add this and the

seasoning. Add the chicken and the chorizo and cook for another 5-10 minutes. When this is all

done check the amount of oil – there should be just enough to coat the rice. Add the rice and stir until mixed well. Add the stock and ensure that all the rice is covered. Add the decoration. Cook for 15 minutes and then check the rice. If it needs more cooking, do so

(uncovered if plenty of stock or covered on a very low light if there is not much stock – if in doubt add a little bit more).

***

Chicken and summer vegetable casserole and migasWe are lucky here at the mill that all the vegetables for this dish can be gathered from the garden during the latter half of the summer. The sauce is not thickened so we serve this dish with migas ( the Spanish version of polenta). Migas can be made either with breadcrumbs or migas flour. Where the latter is not available semolina can be used.


2 onions, thinly sliced2 green or red peppers, chopped2 medium aubergines, diced1 courgette, diced2 tomatoes, peeled and finely chopped4 chicken breasts about 200grams eachBay, thyme and parsleySalt and black pepper.

Method:

Dice the aubergines (about 1.5cm cubes), place them in a colander and salt well. Put them to one side for an hour.

Prepare the rest of the vegetables leaving the courgettes a little bigger than the aubergines. If the courgette pith is soft, remove it.

Fry the onions for a few minutes and the add the pepper. This should be done in a heavy bottomed pan with lid that is big enough for all the ingredients. After a few more minutes add the garlic and stir frequently to ensure that nothing burns.

When the vegetables are almost soft add the tomatoes, wine, black pepper and herbs. Allow this mixture to stew on a low heat for 20 minutes with the lid on. Rinse the salt off the aubergines and leave them to drain.


In a frying pan now part cook the courgettes. Ideally they should be a little coloured on the outside but hard in the middle. When these are done spoon them out of the frying pan and into the casserole.

Replenish the oil if necessary and heat it well in preparation for the aubergines. If the oil is not hot enough the aubergines will absorb it all and the dish will taste rather greasy. Fry the aubergines as the courgettes and then add to the casserole.

Rub the chicken with a little salt and pepper and fry on both sides. When lightly coloured place the breasts in the casserole ensuring that the meat is totally covered in vegetables and stock. Cook for a further 20 minutes or until the chicken is cooked all the way through. Beware that chicken breasts will become very tough if cooked for too long.

Migas


250 grams of migas flour50 ml of olive oil300 ml of boiling water3 cloves of garlicSalt.

Method:

Fry the garlic in the oil while boiling water in a kettle. As the garlic begins to brown turn the heat right down and add the boiling water. It is

very important the heat is turned down and that the water is boiling. Stir in the migas flour and salt ensuring that all the flour has been mixed with the oil

and water. Cook on a low heat for 15 minutes stirring occasionally.

***

Rioja potatoesThis is not an elegant dish but it is extraordinarily tasty as the potato starts to dissolve making an unctuous sauce at the end of the cooking time.


1 kg of potatoes2 cloves of garlic350 grams of chopped pork2 chorizo sausages. (Use the soft cooking chorizo rather than the harder, cured one)100 ml olive oil150 ml of water10 black peppercorns2 small dried chillies or cayenne pepper 1 teaspoon of paprika


1½ teaspoons of salt1 hard boiled egg chopped.

Method:

Peel the potatoes and cut them in chunks or thick strips. Heat the oil in a heavy bottomed pan with lid and fry slowly without letting them

brown. Cut the pork if necessary (it should be forkable) and add to the potatoes and continue

frying. In a mortar or blender crush the garlic, peppercorns, chilli pepper, paprika and salt. Dissolve in the water and add to the potatoes together with the chorizo also cut in

forkable chunks. Cover and cook until the potatoes are tender, about 30 minutes. Let it stand for 10 minutes more and then serve garnished with the chopped egg.

***

Medallions of pork fillet in an orange sauce

Pork fillet needs to be lightly cooked to preserve the meat's tenderness.


8 pork medallions1 clove of garlic, crushed2 tbsp of Worcestershire sauce1½ tbsp of seasoned flour1 tbsp of olive oil1 tbsp of butter1 orange, peeled and sliced180 ml of orange juice2 tbsp of chopped parsley1 tsp of mustard powder.

Method:

Dust the pork with the seasoned flour. Saute in the oil and butter for approximately 8 minutes and then remove from the pan

and keep warm. Add the juice, mustard, sauce and garlic to the pan and simmer for 3 minutes. Add the slices of orange and reheat the pork, coating well with sauce. Serve sprinkled

with parsley.

***


Spanish meatballs with either almond or tomato sauceSpanish style meatballs are usually added to a sauce to simmer for another 20 minutes after frying.

Meatballs:

Ingredients for 4 people (20 meatballs)

500 grams of minced pork/beef2 slices of bread 2 tbsp of finely chopped onion1 clove of garlic, finely chopped2 tbsp of chopped parsley½ tsp of saltFreshly ground black pepper Freshly grated nutmeg1 egg, beatenFlourOlive oil.

Method:

Soak the sliced bread in milk until softened and then squeeze out. Place in a bowl with the meat, garlic, onion, parsley, salt, pepper, nutmeg and egg.

Kneed well in to a smooth mixture. Form into small balls, roll them in flour and fry slowly in hot oil, browning on all

sides.

Almond sauce

Ingredients:

25 almonds, blanched and skinned1 slice of bread 2 cloves of garlic3 tbsp of olive oil10 peppercorns½ tsp of saffron1 clove½ tsp of salt100 ml white wine250 ml water.


Method:

Fry the almonds and garlic in the oil until toasted. Remove and fry the bread in the same oil.

In a mortar or processor crush the peppercorns, saffron, clove and salt with the almonds, bread and garlic. Add the wine to make a smooth paste.

Add to the oil remaining in the pan and add the water. Cook for a few minutes before adding the meatballs.

Tomato sauce

Ingredients:

1kg of tomatoes, peeled, seeded and chopped1 small onion, chopped1 clove of garlic, chopped1 green pepper, chopped (optional)50 ml of olive oil½ tsp of saltPinch of paprika, cumin and pepper 1 bay leaf and parsley.

Method:

Heat the oil and fry the onion and then the garlic until softened. Add the tomatoes and fry at a high heat for a few minutes. Season with the salt, spices and herbs and then cook until the sauce has reached the

consistency that you want.

***

Enjoy!

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