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Friday, 6 July 2012

España - part two


One of the best things about Spain is the food obviously! Being in our villa means we have had a lot of chances to cook some really delicious things. Us girls have been whipping up a storm in the lovely kitchen - it can get bloody hot though.
You probably know by now that Chorizo (actually Spainish word for sausage) is an absolute favourite ingredient of mine to use, and being in Spain means we have it by the bucket load. It gets it's distinctive smokiness and deep red color from dried smoked red peppers. The one we like is "picante" which means nice and spicy.
For a great and easy dish to go with our BBQ the other night, we made a tomato and bean dish which is always very popular.
Fry some Chorizo up in a pan (cook it gently so all the oil oozes out slowly), shove in a few jars/cans of chopped tomatoes, a little fried garlic (chop it finely and cook this gently taking care not to burn it), some salt and pepper and lastly a nice big jar of white beans. We normally use butter beans for this - make sure you use ones which are ready to use and don't need to soak. We couldn't get hold of any of those in our little Spanish supermarket though, so we used something that looked similar - "Alubias Cocidas" (literally "cooked beans").




Once you've fried your Chorizo and garlic, pop in an oven proof dish with the tomatoes, salt and pepper and bake in the oven until the liquid reduces a bit and the tips of the sausage are crisping up nicely. We also added some chopped parsley to give it a bit of freshness and extra colour, but it's really up to you. Easiest dish ever - make sure you have lots of fresh crusty bread to dunk!



We tried out the best of what the butcher's counter had to offer. Absolutely massive sirloin steaks which we smeared with a load of olive oil and more chopped garlic before plonking on the BBQ for the boys to do their bit (girls not allowed near BBQ as this is man job. I'm using my best caveman voice here).



We found some lovely pork sausages to pop on too

We also did some little "patatas asadas", which we chopped into little cubes and roasted in olive oil, garlic and fresh herbs (I think we used dill for these ones). Roast on a nice high heat (180 deg is fine) until they are golden and crunchy.





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