Two Old Fools in Spain Again (29 page)

Wild Mushrooms with Eggs

Setas con huevos

Hi Victoria,

We have had a sudden glut of mushrooms, a mushroom block (what it’s grown in) seemed a good idea but little did we realise quite how many mushrooms we would get!

This recipe originates from the Basque country. It is a quick and simple dish making a tasty light lunch. We have changed the recipe to suit our taste as originally it was served with a raw egg yolk. We prefer the egg fried or poached.

Per serving:

200g (7½oz) of wild mushrooms (oyster or ceps are best)

1 clove of finely chopped garlic

2 tbsp good olive oil

1 or 2 large eggs

salt and pepper to taste

crusty bread to serve

•
Clean and trim the mushrooms (do not wash, wipe clean if necessary) and thickly slice if large.

•
Heat the oil in a large pan over a high heat. Add the garlic and fry for 1 minute (do not burn).

•
Add the mushrooms cut-side down and cook for 1-2 minutes until brown.

•
Turn and continue to cook for another 1-2 minutes. Season with sea salt and ground black pepper to taste. Meanwhile fry or poach the eggs to personal taste. Place the eggs on a warmed plate and spoon the mushrooms round the egg.

•
Serve with crusty bread and a good local wine.

Recipe kindly donated by Jo Stadelwieser.

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‘A Village Secret’

Roasted Peaches

Towards the end of the summer which is as late as early October for us, peaches are available in huge amounts at really cheap prices so we look for inventive ways to use them. 

2 large peaches, cut into 4 or 6 thick slices and stone removed

2 tbsp honey

1 tbsp unsalted butter

55g (2oz) caster sugar

Method

•
Preheat the oven to 220ºC/425ºF/Gas 7.

•
Heat a nonstick frying pan and then add the butter, sugar and honey.  Cook for a few minutes until the sugar has dissolved.

•
Add the peach slices to the pan, stir well to coat in the sticky syrup and allow to caramelise for a few minutes.

•
If your pan is oven proof, transfer directly to the oven or place the peach slices in a shallow baking tray and cook for 10-15 minutes.

•
Remove from the oven, transfer to a serving plate and serve with a scoop of ice cream and a sprinkling of chopped almonds.

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The Vicar and his Wife’

Frisco Omelette

All these ingredients are grown in abundance in Spain.

2 fresh eggs

Chopped onion

Chopped green olives

Chopped black olives

Chopped mushrooms

Season to taste: salt, garlic, paprika, etc.

Method

•
Put all the ingredients into a small jar and shake vigorously.

•
Fry in small pan, turning when ready.

•
For the sweet version, add chopped apple in the jar.

You can make these omelettes at home and also on a small portable stove on the road.

Recipe kindly donated by Rocky Frisco, Tulsa, Oklahoma.

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‘The Fiesta and Cold Water’

Mackerel Paté

Preparation: 10 minutes

Cooking: 20 minutes 2 whole mackerel, baked

150g (5oz) cream cheese

2 garlic cloves, minced

½ tsp lemon juice

6 basil leaves, chopped

Salt to taste

Method

•
Clean, then bake the mackerel in tinfoil in a preheated oven at 180ºC/350ºF/Gas Mark 4, for 20 minutes.

•
Cool and flake the mackerel into a
cazuela
or mixing bowl.

•
Add the rest of the ingredients and mix well (can also be put through a food processor).

•
Serve with crackers or fresh crusty bread.

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‘Pruning’

Oranges and Cinnamon

Serves 6 - 8

6 sweet juicy oranges

100g (3.5oz) sugar

Ground cinnamon

Method

•
Peel the oranges and slice crosswise.

•
Place in a large dish, sprinkle with the sugar and dust with cinnamon.

•
Chill in the fridge for 30 minutes.

•
Serve sprinkled with a little more cinnamon.

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‘Oranges and the Law’

Judith’s Easy Lemon Curd

Judith Benson (not the same Judith as the one in the book) sent me this recipe. It is delicious!

Makes approx 3 lbs

700g (25oz) caster sugar (Judith says she uses ordinary granulated sugar and it seems fine and nobody has complained!)

1 block butter - 225g (8ozs)

Finely grated rind and juice of 6 large lemons

8 large eggs

Method

•
Put sugar, butter, grated lemon rind and lemon juice in a heatproof basin.

•
Place the basin over a saucepan half full of simmering water, making sure the bottom of the basin does not touch the water.

•
Over low heat, stir the mixture until the sugar has dissolved and butter melted. (Judith says, “I now find a very short period of time in the microwave to melt the butter helps!!”)

•
Add lightly beaten eggs and stir until mixture is thick enough to coat the back of a wooden spoon.

•
Pour into prepared jars and keep in the fridge once the lemon curd is cold.

Recipe kindly donated by Judith Benson.

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‘Owls and Kittens’

Broad Beans with Ham

Habas con Jamón

Serves 4 as a tapa

250g (9oz) shelled broad beans

3 tbsp good quality olive oil

1 onion finely chopped

1 or 2 slices of medium thickness serrano ham, chopped

Chopped fresh parsley to taste

Salt and pepper to season

Crusty bread to serve

•
Bring a pan of salted water to the boil.

•
Add the beans and return to the boil, continue to boil for 4 minutes.

•
Drain and place beans in cold water to prevent further cooking.

•
Unless the beans are very young, peel off the outer skins. Meanwhile heat the oil in a large pan over a medium heat.

•
Add the onion and fry for 4-5 minutes until cooked but not brown.

•
Add the beans and stir in the parsley and ham. Check taste before seasoning, as the ham is salty.

•
Transfer to a warmed serving bowl and drizzle with olive oil.

•
Serve with crusty bread and a good local wine.

Recipe kindly donated by Jo Stadelweiser.

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‘A Sandwich’

Steak with Paprika and Herbs

This steak is a real treat and the herb and paprika coating gives an amazing flavour that complements the steak beautifully.

Preparation: 5 minutes

Cooking: 5-12 minutes

Serves: 2

2 lean fillet, sirloin, rib-eye or rump steaks about 2 ½-3cm thick

5-6 sprigs thyme, leaves picked

2-3 sprigs rosemary, leaves picked

1tbsp fresh basil leaves

1tbsp fresh parsley

1tsp smoked paprika

Salt and freshly milled black pepper

Method

•
Preheat the grill to Medium.

•
Finely chop all the herbs.

•
Place the herbs and paprika on a plate and mix well.

•
Season the steaks with salt and pepper and then coat with the herb and paprika mix on both sides.

•
Cook under the grill according to your preference:

Rare – 2½ minutes each side

Medium – 4 minutes each side

Well Done – 6 minutes each side.

Serve with a simple salad or chunky chips.

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‘Birthdays’