Pan catalan
Ingredients
1 loaf crusty bread, thickly sliced
1 garlic clove
1 ripe tomato
Spanish Olive oil and sea salt, to serve
Method
1. Slice the bread thickly and toast or chargrill the slices and rub the garlic clove over them.
2. Cut the tomato in half and rub one half over the bread to smear the juices.
3. Roughly chop the other half of the tomato and spoon on top of the bread. Drizzle with the olive oil, sprinkle with salt and serve.
Cook's note:
This classic Catalan dish is eaten at nearly every meal throughout the region. It was originally devised to refresh stale bread and to use up surplus tomatoes.
Be warned, though . . . this dish just doesn't work very well unless you have real ripe tomatoes, because out-of-season tomatoes tend to be dry and mealy instead of juicy and luscious.Mexican food?
Mexican chicken casserole
Ingredients (serves 4)
2 enchilada tortillas (Old El Paso brand), cut into 2cm strips
1 tbs vegetable oil
600g chicken thigh fillets, cut into 3cm pieces
1 x 420g can Mexican chilli beans
1 x 310g can corn kernels, drained
1 x 300g jar mild tomato salsa
1 long fresh green chilli, deseeded, coarsely chopped
Roasted peppers %26amp; wild rice (see related recipes), to serve
Method
Preheat oven to 220掳C. Place the tortilla strips, in a single layer, on a large baking tray. Bake in preheated oven for 5 minutes or until crisp and golden. Remove from oven and set aside until required.
Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over.
Place the beans over the base of a 1L (4-cup) capacity ovenproof baking dish. Top with a layer of chicken pieces and a layer of corn. Pour over the tomato salsa and sprinkle with chilli. Bake, covered, in oven for 15 minutes or until chicken is cooked through.
Divide the roasted peppers %26amp; wild rice among serving bowls. Top with the chicken casserole and sprinkle with tortilla strips. Serve immediately.
Notes %26amp; tips
For a kid-friendly version: Replace the Mexican chilli beans with a 400g can of red kidney beans and omit the chilli.
Leftovers: Use the totillas, cut into wedges and baked, as an accompaniment to dips.
i hope you like it is VERY YUMMY!!
I cannot find the recipe you're asking for, and I've tried several Mexican recipe sites. The only one I can come up with is Pan de Muertos (bread of the dead). If you're interested, here's the recipe..
http://www.latina.com/recipes/pan-de-mue鈥?/a>Mexican food?
Go to mexican recipes online and find the one youre looking for. It will give you a number fo site to search and youll find many different and wonderful recipes that are awesome. And you could also try "rick Bayless" website. He cooks that sort of thing :)
allrecipes.com
It's free, it has user-submitted recipes for anything and everything you could ever think of, and it also has ratings and reviews from people who have tried the recipes themselves.Mexican food?
http://www.ehow.com/how_2182885_spanish-鈥?/a>
I don't get any points for this, but why Mexican food for Spanish class? Why not Spanish food?
allrecipes.com is the place to look.
Catalan Potato Lima Soup
Serving Size: 4
2 cups onions, chopped
2 tablespoons olive oil
4 cups potatoes, sliced or cubed
2 cups lima beans, fordhook, frozen, or fresh
4 cups water or vegetable broth
1/4 cup fresh cilantro, chopped
Salt and black pepper, to taste
1 jalapeno chile pepper, to taste (optional)
1 cup skim milk, or buttermilk, or 1/2 cups nonfat dry milk powder (optional)
1 roasted red pepper or pimiento strips
Saute the onions in the oil for about 5 minutes, until translucent. Add potatoes, lima beans and water or broth and bring to a boil. Add the cilantro and salt and pepper to taste; lower the heat, and simmer for 10 minutes. Puree in batches; return to the soup pot, and gently reheat, if necessary.
If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat.Serve garnished with roasted red pepper or pimiento strips.
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Chickpea Soup with Garlic and Mint
Serving Size: 4
2 lb tinned chickpeas
3 garlic cloves, chopped
7 tablespoons olive oil
1/2 lemon, juice
1/4 teaspoon paprika or cayenne pepper
4 tablespoons fresh mint and parsley, chopped
Salt and ground black pepper, to taste
Drain the chickpeas, reserving the liquid. Use the liquid and added water to make up nearly 4 cups. Put the chickpeas, liquid, oil, garlic and lemon juice in a blender and whiz until smooth. Now pour the soup into a pan, add the salt, pepper and paprika, and stir in most of the chopped herbs. Heat the soup to very hot for a few minutes, remove from the heat, check seasoning and stir in the remaining herbs.
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Esqueixada Catalana
Servings Size: 4
1 1/2 lb salted codfish
3 tablespoon green olives
3 tablespoon black olives
1 tablespoon chive, chopped
4 tomatoes, cubed
1 tomato, sliced
For the Vinaigrette:
1 tablespoon vinegar
3 tablespoons olive oil
1 drop salt
Desalt the codfish, cut it into strips and let marinate for 1 hour in the vinaigrette (made stirring well together oil, vinegar and salt) mixed with the cube of tomatoes, the black olives, the green olives and the chive.
Then, put the codfish in the centre of a dish and garnish with the slices of tomato all around and the vinaigrette.
Fish in Tomato and Garlic Sauce
Servings Size: 4
4 slices of hake
4 slices of anglerfish
8 large prawns
4 large Norway lobsters
4 small cuttlefish
1 medium squid
1 lb of saltwater crabs, galeras or common prawns
12 clams
2 tomatoes
12 almonds
8 garlic cloves
1 dried seedless pepper ('Romesco' pepper). Or instead, you can use a small spicy red pepper
1 slice of bread
1 cup olive oil
1/2 onion
Salt
Fry the crab, galeras or common prawns in an earthenware dish for five minutes and put to one side. In the same oil, saut茅 the tomatoes, onion and garlic (all finely diced) for 10 minutes. Place the crabs and common prawns in an earthenware dish with a litre of water and boil for a further 15 minutes.
Press the cooking juices through a sieve and put to one side. Fry the 'Romesco' pepper, the almonds, 6 garlic cloves and the slice of bread separately. Then crush in a mortar to obtain an even paste and season.Heat some olive oil in a large earthenware dish. When it is smoking, add the paste form the mortar, diluting it with a skimming spoon for a few seconds.
Quickly add one cup of stock and all the fish (hake, anglerfish, prawns, Norway lobsters, cuttlefish, squid and clams), having previously cleaned and seasoned it Cover with more stock and cook for a further 10 minutes over a medium flame.
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Catalan Bean Stew
Serving Size: 4
2 country-style white bread
2 red or brown dried chile peppers (such as Pasilla or New Mexico Reds) or 1 tablespoon sweet paprika (Spanish or Hungarian)
2 medium onion, peeled and quartered
4 ripe tomatoes
3 parsnips (or carrots), diced
1 potato, peeled and diced
1/2 cup flat-leaf parsley, finely chopped
2 cups fava beans, cooked or 4 cups cooked lima beans
1 cup corn kernels, cooked
3 cups vegetable broth
6 cloves garlic, peeled
2 tablespoons sherry, or to taste
1 tablespoon sherry vinegar, or to taste
salt and freshly ground black pepper
Tear the chiles in half and remove the stems and seeds. Soak the chiles in the stock for 1 hour or until soft. If using paprika, dissolve it in the stock. Preheat the oven to 350掳F.
Place the onions and tomatoes on a baking sheet lined with foil and roast them for 20 minutes. Add the garlic and continue roasting for 20 minutes, or until the garlic is soft and the onions are golden brown. Darkly toast the bread in a toaster.
Transfer the chiles to a blender with a slotted spoon, reserving the stock. Add the onions, tomatoes, garlic, and toast and puree until smooth, adding stock as necessary to obtain a thick paste. Note: A blender works better than a food processor for this purpose.
Transfer the chile mixture to a large, nonstick frying pan and cook over medium heat, stirring often, for 3 minutes or until fragrant. Stir in the reserved stock, parsnips, and potatoes and half the parsley and cook, uncovered, stirring often, for 15 to 20 minutes, or until the vegetables are just tender. The recipe can be prepared ahead to this stage.
Stir in the fava beans, corn, sherry, and vinegar and simmer for 5 minutes, or until the beans and corn are thoroughly heated. Correct the seasoning, adding salt, sherry, or vinegar to taste. The mixture should be highly seasoned. If the stew is too thick, add a little more stock. If too thin, simmer the stew, uncovered, to evaporate the excess liquid.
Transfer the stew to a bowl or platter and sprinkle with the remaining parsley. Rice or polenta would make a nice accompaniment.
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