Courgette and Parmesan terrine with tarragon vinaigrette

Courgette and Parmesan terrine with tarragon vinaigrette & Parma ham

Courgette and Parmesan terrine with tarragon vinaigrette & Parma ham

 

 

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Sardinas al horno – baked sardines

Baked sardines

Baked sardines

Sardine fillets + lemon + parsley + white wine + olive oil

Baked sardines

Baked sardines

Rinse sardines & pat dry

Season with S&P

Add olive oil to baking tray

Lay sardine fillets side by side

Pour over wine + lemon juice

Scatter minced garlic & parsley over fillets

Drizzle with more olive oil

Baked sardines

Baked sardines

Sprinkle breadcumbs over the sardines

Baked sardines

Baked sardines

Bake @ 190C until cooked through  – about 15 to 20 minutes

Baked sardines

Baked sardines

Perfect for a quick summer lunch served with a simple mixed leaf & onion salad with a sherry vinegar dressing

Baked ham & eggs

baked ham and eggs

baked ham and eggs

Tomato pureé + oregano + olive oil + sea salt flakes

baked ham and eggs

Mix together with some cold water to make a sauce

baked ham and eggs

Spread over the base of your oven-proof dish

baked ham and eggs

Add ham + eggs + S&P

baked ham and eggs

Drizzle over some more olive oil

baked ham and eggs

Bake ’til cooked

Good with granary toast or home-made dough balls

Swap the ham for feta & add fresh chopped parsley/dill & black olives – serve with some warm pitta

Great for a simple brunch or supper

Prawn montaditos

Montaditos

Montaditos

With bacon

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Toast some sliced baguette & spread with alioli
Fry raw prawns in olive oil for 1 minute
Wrap in smoked or unsmoked bacon
Return to pan and cook through ’til golden
Skewer the prawns on to the prepared alioli toasted baguette bases

Or with egg

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Poach raw prawns – reserve & cool
Boil a couple of eggs, to taste
Skewer green olives + prawns through the egg slices & in to the prepared alioli toasted baguette bases

Montaditos

Great with well chilled Cava Brut

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Tapas – salt cod stuffed piquillo peppers & fried fish Malaga-style

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Piquillo peppers stuffed with salt cod & potato brandada

Piquillo peppers stuffed with salt-cod & potato brandada & Fried fish Malaga-style

Boil potatoes & salt cod + bay leaf separately

Mash the potatoes & flake fish with fork

Mix in very finely chopped garlic

Slowly add olive oil

Season with S&P

Stuff semi-cooked piquillo peppers

Heat through in oven

Good with Catalan tomato bread & olives

Piquillo peppers stuffed with salt-cod & potato brandada & Fried fish Malaga-style

Fried fish Malaga-style

Piquillo peppers stuffed with salt-cod & potato brandada & Fried fish Malaga-style

Cut fish into thick strips

Dredge in sea-salt  seasoned flour/fine-ground semolina

Shake off excess flour

Drop fish into hot (190C) olive oil & cook ’til golden

Nice with just a wedge of lemon and/ or a dollop of alioli if you’re in the mood!

Works well with any firm fish, raw prawns & squid

Piquillo peppers stuffed with salt-cod & potato brandada & Fried fish Malaga-style

Steak – with chimichurri

Chimichurri steak

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Simply mix together chopped fresh parsley some chilli flakes, finely chopped garlic, a pinch of oregano, a splash of vinegar & olive oil and season to taste – it’s as easy as that!

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If you have guests with a more traditional palate then serve up the steak with radishes, rocket & a dollop of Dijon!

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