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HomePastaSalt cod, croquetas and fideuà: Yotam Ottolenghi’s Spanish-inspired recipes | Spanish food...

Salt cod, croquetas and fideuà: Yotam Ottolenghi’s Spanish-inspired recipes | Spanish food and drinks

At this time of 12 months, with the longest day of the 12 months earlier this week, ideas of lengthy evenings consuming tapas are not often removed from my culinary ideas. Making tapas usually requires a very good chunk of time within the kitchen – salt cod, croquetas and allioli do take a good whereas to make. However, to my thoughts, that’s all a part of the event: potter in regards to the kitchen, slip off for a siesta, and presumably convey the sundowner ahead an hour or so to take pleasure in when you prep … ¡Salud!

Salt cod with grated tomatoes and dill oil (pictured high)

Salt cod, or bacalao, is a kind of issues that sounds method more durable to make than it really is. Attempt it as soon as – not least to point out your self how simple it may be – and also you’ll quickly be doing so once more to point out off to associates. Serve with crusty bread and an enormous, leafy salad.

Prep 25 min
Treatment 1 hr+
Prepare dinner 15 min
Serves 4

500g skinless cod loin, minimize into 4 equal items
¾ tsp caster sugar
Flaked sea salt
160ml olive oil
3 garlic cloves,
peeled – 2 evenly bashed with the flat of a giant knife, the opposite crushed
1 lemon – zest finely pared off in 5 strips, then juiced, to get 1½ tbsp
4 plum tomatoes (400g web)
1 shallot, peeled and minimize into skinny rounds (30g web)
10g contemporary dill leaves
½ tsp caraway seeds, toasted and evenly floor in a mortar
½ tsp aleppo chilli

First, treatment the cod. Grind the sugar and two teaspoons of flaked salt in a mortar till nearly tremendous. Pat dry the cod items and put them on a tray. Evenly coat the fish with the salt combination and go away to treatment at room temperature for an hour or two – don’t go away it for for much longer, or it’ll be too salty.

As soon as the cod has cured, warmth the oven to 180C (160C fan)/350F/gasoline 4.

Rinse the fish nicely beneath chilly working water, then pat dry and put in a small, ovenproof saute pan during which it matches snugly. Pour in 100ml of the oil, add the bashed garlic and strips of lemon zest and canopy with a sheet of greaseproof paper. Bake for 12 minutes, till it’s cooked by, then take out of the oven, take away and discard the paper and put aside for 5 minutes.

In the meantime, grate the tomatoes right into a bowl on the coarse aspect of a grater and discard the pores and skin. Stir in half a teaspoon of flaked salt, then pour right into a small sieve set over a bowl and go away to empty for 5 minutes. Discard the tomato water (or reserve it for an additional use), then put the pulp in a bowl and stir in two tablespoons of oil, the crushed garlic and a tablespoon of the lemon juice.

Put the shallots in a small bowl with the remaining half-tablespoon of lemon juice and and an eighth of a teaspoon of salt, stir to mix then put to 1 aspect to pickle gently.

To make the dill oil, put the remaining two tablespoons of oil and the dill within the small bowl of a meals processor and blitz till the combination inexperienced and nearly easy (alternatively, accomplish that with a pestle and mortar).

Spoon the tomato on to a lipped platter, then, utilizing a spatula, gently raise the cod items from the oil (save the confit oil for frying different seafood) and lay on high of the tomato. Spoon over the dill oil, scatter the shallots, caraway and chilli on high, and serve.

Goat’s cheese croquetas with marmalade allioli

Yotam Ottolenghi’s goat’s cheese croquetas with marmalade allioli.
Yotam Ottolenghi’s goat’s cheese croquetas with marmalade allioli.

Croquettes are made and beloved all through Europe, and in Spain, ham, cheese or potato croquetas are particularly standard. This recipe marries salty goat’s cheese with bitter-sweet marmalade, and is a superb snack to share.

Prep 20 min
Relaxation 1 hr 30 min
Prepare dinner 45 min
Makes 30

300g king edward potatoes (ie, about 2), peeled and minimize into 3cm cube
High-quality sea salt and black pepper
300g delicate goat’s cheese
, rind eliminated, roughly chopped (230g)
20g manchego, rind eliminated, finely grated
½ tbsp rosemary leaves, finely chopped
10g (3⅓ tbsp) chives, finely chopped
2-3 lemons – zest finely grated, to get 1½, juiced, to get 2 tbsp, and the remaining minimize into wedges
4 eggs, crushed
75g plain flour
150g panko breadcrumbs
100ml vegetable oil
, for deep-frying

For the allioli
2 garlic bulbs
2 tbsp seville (or different bitter orange) marmalade
2 eggs yolks
75ml olive oil
75ml vegetable oil

Warmth the oven to 240C (220C fan)/475F/gasoline 9. Trim the highest fifth off each garlic bulbs, to show the cloves, then sprinkle over an eighth of a teaspoon of salt and wrap individually in squares of foil. Roast for 20 minutes, till delicate, then take away, go away to chill and put within the fridge with all the opposite allioli elements – in the event that they’re fridge-cold, the allioli’s texture will probably be higher.

In the meantime, put the potatoes and a tablespoon of salt in a medium-sized saucepan, add a litre of water and produce to a boil. Flip down the warmth to medium and prepare dinner for quarter-hour, till delicate. Drain right into a colander, go away to steam dry for 5 minutes, then return to the dry pan and mash easy. Return to a medium warmth and add the cheeses, rosemary, chives, an eighth of a teaspoon of salt and a very good grind of pepper, and prepare dinner, stirring consistently, for 5 minutes, till the cheese melts. Take off the warmth and stir within the lemon zest.

Put a big piece of reusable kitchen wrap on a piece floor and tip the potato combination into the centre. Roll as much as encase the filling, twist the ends to seal, roll right into a roughly 2½cm-thick sausage and refrigerate for an hour.

In the meantime, make the allioli. Squeeze the garlic flesh from its papery skins, put this in a small meals processor with the marmalade, lemon juice, egg yolks and half a teaspoon of salt, and blitz easy. With the motor working, slowly pour within the olive and vegetable oils till you will have an emulsified mayonnaise, then switch to a small bowl and refrigerate.

Now for the croquetas. Put the flour, breadcrumbs and eggs in three separate massive bowls. Unwrap the potato combination and minimize it into 3cm lengths every weighing about 15g. Working with 4 croquetas at a time, roll them within the flour, submerge within the egg, shake off any extra, then coat within the breadcrumbs. Put aside on a tray when you repeat with the remaining croquetas combine, then refrigerate for 20 minutes.

Put the 100ml vegetable oil in a big frying pan on a medium-high warmth. As soon as it’s scorching, add half the croquetas and fry for 90 seconds to 2 minutes on either side, till golden and heated by. Drain on a plate lined with kitchen paper, sprinkle with a pinch of salt and repeat with the remaining croquetas.

Whereas the croquetas are nonetheless scorching, prepare them on a platter and serve with the allioli and lemon wedges on the aspect.

Burnt aubergine and purple pepper fideuà with picada

Yotam Ottolenghi’s burnt aubergine and red pepper fideua with picada.
Yotam Ottolenghi’s burnt aubergine and purple pepper fideuà with picada.

In lots of components of Spain, a picada is normally used to season a dish whereas it’s cooking. I exploit it right here as a condiment, to convey some additional freshness to the completed dish. To save lots of time, by all means use shop-bought roast aubergines and peppers as a substitute.

Prep 25 min
Prepare dinner 1 hr
Serves 6-8

2 tbsp olive oil, plus 1 tsp additional
3 massive purple peppers (335g)
2 aubergines (600g)
High-quality sea salt and black pepper
250g wheat vermicelli pasta nests
(or angel hair pasta), damaged into roughly 3cm lengths
2 onions, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 tbsp tomato paste
½ tsp paprika
1 massive plum tomato
, roughly grated and pores and skin discarded (180g)
500ml vegetable inventory
1 lemon
, minimize into 6 wedges

For the picada
1 slice stale bread, crusts eliminated (35g)
60ml olive oil
35g blanched almonds
1 cascabel chilli
, stem and seeds eliminated, flesh roughly crushed
15g (4 tbsp) flat-leaf parsley leaves, finely chopped
5g dill leaves, finely chopped
1 garlic clove, peeled and crushed

Set a griddle pan on a excessive warmth and ventilate your kitchen. Rub the additional teaspoon of oil all around the peppers and aubergines, then lay them within the scorching pan and grill, turning sometimes, for 20-Half-hour, till charred throughout; take away every vegetable because it’s prepared. Switch to a tray and go away to chill. As soon as the peppers and aubergines are cool sufficient to deal with, peel off and discard the skins, take away and discard the stems, pith and seeds from the peppers, then tear the pepper and aubergine flesh into 1cm-thick strands. Placed on a big plate, scatter over an eighth of a teaspoon of salt and put aside.

In the meantime, put a big, 28cm, nonstick frying pan for which you will have a lid on a medium-high warmth. Add the vermicelli, and toast, stirring steadily, for 3 to 4 minutes, till largely deeply golden however nonetheless with just a few untoasted strands. Tip the pasta right into a bowl.

Return the pan to the warmth, add the remaining two tablespoons of oil, then saute the onions, stirring sometimes, for quarter-hour, till evenly golden and delicate. Stir within the garlic, tomato paste and paprika, prepare dinner for an additional three minutes, till aromatic, then combine within the vermicelli. Add the grated tomato, inventory, a teaspoon of salt and a very good grind of pepper, then prepare the aubergine and pepper strands in six or seven piles on high, leaving gaps in between for the pasta to peek by. Cowl the pan, flip down the warmth to medium, and go away to simmer for 10-12 minutes, till all of the liquid has been absorbed.

To make sure a crisp base, take away the lid, flip down the warmth to medium-low and prepare dinner undisturbed, save for turning the pan as soon as midway, for 10-12 minutes, till the pasta on the fringe of the pan begins to twist inwards. You need the bottom to crisp up however not burn. Take off the warmth and put aside to relaxation for 10 minutes.

In the meantime, make the picada. Put a small frying pan on a medium warmth, toast the bread for a minute or two on either side, till evenly colored, then switch to a plate.

Put the oil and almonds in the identical pan and fry for 3 to 4 minutes, till evenly golden. Stir within the cascabel chilli, take off the warmth, go away to chill, then tip right into a small meals processor. Blitz the cascabel combine till nearly tremendous, then crumble within the bread and pulse to tough crumbs. Tip right into a small bowl and stir within the parsley, dill and a quarter-teaspoon of salt.

Spoon half the picada over the fideuà and serve straight from the pan with the lemon wedges and remaining picada alongside.



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