This week is Spanish week at BOOKS etc. and we’ve teamed up with our friends at Lonely Planet to bring you four hand picked recipes from, From the Source –Spain, these delicious recipes will inspire you and get you cooking with us!
For a chance to win a copy of this fabulous cookbook, tag us in a photo of your favourite Spanish dish (home made of course!) on one of our social media platforms ….take a look at our Spanish recipes below which are taken from the cookbook and get cooking!
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You can buy your copy of From the Source – Spain HERE for £12.34 (RRP £19.99) + free UK delivery
From the Source – Spain
Spain’s Most Authentic Recipes from the People That Know Them Best. Lonely Planet
By Lonely Planet
Lonely Planet: The world’s leading travel guide publisher Lonely Planet presents Spain’s most authentic dishes – direct from the kitchens where they were perfected. From family bakers to Michelin-starred chefs, Spain’s best local cooks share their passion for food and their region’s classic recipes – from tapas, pastries and cakes to soup, salads, stews, roasts and fresh seafood dishes.
From the Source Spain is the key that unlocks Spain’s culinary secrets. With 60 recipes by leading local chefs, it takes us through this fascinating country, rich in history. We travel from Barcelona’s fashionable bars for Catalan cooking to the getaway island of Mallorca (home of unique black pigs), then to the central heartlands around Madrid where tasty stews and roast lamb dominate. In the northwest regions of the Basque country, Asturias and Galicia, we discover Spain’s most adventurous and contemporary cooking, as ambitious chefs conjure up new twists on classic dishes. And in the sun-drenched south of Spain we encounter interesting flavours and reminders of the Moors. Hailed as ‘a future classic’, this series of books connects home cooks with the traditions of each country’s regions.
There are dishes for every ability, from artful pintxos snacks to simple and filling stews and soups. There is no better way to recapture those travel memories than by exploring this book. Every recipe features an expertly written introduction and amazing and original on-site photography. Meet the chefs, encounter the region and history, see the food, and try the recipe!
Recipes that we’ve handpicked this week include:
* Bikini De Tartufo – cheese and ham toasted sandwich
* Cochinillo – roast suckling pig
* Besugo A la madrilena – Madrid-style sea bream
* Churros – fried dough sticks with chocolate
Monday June 19th
BIKINI DE TARTUFO -Truffled cheese & ham toasted sandwich
Preparation & cooking time 15 min
4 slices tramezzino (or 8 slices of white bread, without crusts)
200g (7oz) mozzarella di bufala
pinch of salt truffle oil, to taste
80g (3oz) jamón ibérico, finely sliced
50g (1¾oz) melted butter
1 Cut the bread in half if using tramezzino. Thickly slice the mozzarella, patting dry with kitchen paper, and lay on half the bread. Lightly sprinkle with salt and drizzle with truffle oil. .
2 Lay the jamón ibérico on top of the cheese, followed by the second slice of bread.
3 Brush both sides of the bread with melted butter and toast in a sandwich toaster until golden.
Wednesday June 21st
COCHINILLO CON TUMBET
Roast suckling pig with tumbet
Preparation & cooking time 5hr, not including marinading/chilling time
1 oven-ready suckling pig (4½–5kg/10–11lb) olive oil, for frying
For the marinade
juice of 1 orange
juice of 1 lemon
2 bay leaves
400ml (14 fl oz) chicken stock
200ml (7 fl oz) brandy
2 tsp salt a pinch of white pepper
1 tsp pimentón dulce (sweet paprika)
2 cloves of garlic, chopped
For the seasoning
25g (1oz) tomato puree juice & zest of one lime
1 tsp chopped fresh coriander
pinch of powdered garlic
For the tumbet
1kg (2lb) potatoes, peeled and sliced into rounds olive oil, for frying
500g (1lb) aubergine (eggplant), peeled & sliced into rounds
500g (1lb) red pepper, finely chopped
750g (1lb 8oz) tomate frito (see p264)
1 Make the marinade by mixing together the orange, lemon, bay leaves, chicken stock, brandy, salt, pepper, paprika, chopped garlic cloves, and marinade the suckling pig for 6 hours.
2 Put the suckling pig on an oven tray, cover with foil, and cook at 135°C (275°F) for 4 hours and 30 minutes.
3 Leave to cool. Reserve the juice from the meat, and put the suckling pig skin to one side, taking care not to break it. Remove all the meat from the suckling pig.
4 To make the seasoning, mix together the tomato puree, lime, coriander and garlic with the reserved meat juice. Combine this with the meat, then press the meat between two baking trays to make a terrine, and leave to chill for 12 hours.
5 Cut the terrine into rectangles, and then fry in olive oil in a non-stick frying pan until golden (about 3 minutes) and put to one side.
6 Cut the large piece of pig skin into rectangles then, in a frying pan, lay one rectangle of pig skin between two sheets of greaseproof paper (to prevent sticking), and put a weight on it. Remove when golden. Repeat with all the rectangles.
7 To make the tumbet, gently fry the potato rounds in olive oil and set aside. Then do the same with the aubergine (eggplant) slices, and then the chopped peppers. Make a terrine by layering the potato, pepper and aubergine slices with the tomate frito. Put a weight on top of the terrine and leave to chill for 12 hours.
8 To serve, place a rectangle of crisped skin on top of a slice of the meat terrine. Add a slice of the tumbet terrine, and drizzle with the tomate frito.
Friday June 23rd
Fried dough sticks dusted in sugar
Preparation & cooking time 30min
250ml (8¾ fl oz) water
a pinch of salt
225g (8oz) plain flour, sifted
approx 1L (34 fl oz) olive oil for frying
sprinkle of sugar, to serve
For the chocolate sauce
100g (4½oz) dark chocolate (min 70% cocoa solids)
2 tbsp sugar
2 cups of milk
1 tbsp corn starch
1 Heat the water in a large saucepan with a pinch of salt.
2 Once the water begins to boil, reduce the heat, and add the flour slowly, whisking continuously, until it forms a ball. Leave aside until cool.
3 In a heavy pan with high sides, heat enough oil to cover the churros over a medium-high heat. When the oil reaches 180°C (350°F), pipe in the churro batter in short lengths, or long spirals that can be cut when cooking.
4 Fry until golden, and then drain on paper towels to remove any excess oil.
5 To make the hot chocolate, melt the chocolate pieces in half of the milk in a saucepan over a low heat. Dissolve the corn starch in the rest of the milk and whisk into the chocolate with the sugar, stirring until the mixture thickens. Sprinkle the churros with sugar and serve with the hot chocolate.
If you don’t have a churrera (a tube with a nozzle for making churros), you can use a piping bag with a wide nozzle.
Credit info: From the Source -Spain
Spain’s Most Authentic Recipes from the People That Know Them Best.
By Lonely Planet. You can buy your copy HERE for £12.34 (RRP £19.99) + free UK delivery