AJO BLANCO, TORTILLA ESPANOLA and ALBONDIGAS
	To whet your appetite for our cookery lessons, here is a selection of delicious recipes that will give you a real taste of Spain...
	TORTILLA ESPANOLA (Spanish omelette): serves six 250 g (1lb) small waxy potatoes, peeled / 1 Spanish onion or 1 and a half English onions 3 tbsp vegetable oil / 6 eggs / salt and freshly ground black pepper / flat leaf parsley, to garnish Cut the potatoes into thin slices and the onions into half rings. Heat 2 tbsp of the oil in a 20cm (8in) heavy-based frying pan. Add the potatoes and onions and cook over a low heat (to prevent browning) with a lid on. Stir occasionally and cook until the potatoes are cooked through – about 25 minutes. Remove from the heat. In a large bowl, beat together the eggs. Stir the sliced potatoes and onions into it, add salt and pepper, and gently mix together. Let it stand for 5 minutes so that the potatoes and onions absorb the egg. Heat the remaining oil in the frying pan and cook the mixture very slowly until it is almost set – about 10 minutes. Place a large plate upside down over the pan, invert the tortilla on to the plate, and then slide it back into the pan. Cook for 2-3 minutes more. Invert the tortilla again on to a plate ready for serving. Cut into wedges and garnish with flat leaf parsley. CHORIZO CON ENSALADA DE JUDIONES Y TOMATES (hot chorizo with butter-bean and tomata salad): serves four 1 tin of butter beans, drained / 20 sweet cherry tomatoes, cut in half / half a red onion flat parsley, roughly chopped / 1 tbsp sherry or red wine vinegar / 1 tbsp olive oil 250 g spicy, smoked chorizo / salt and pepper To assemble the salad put the beans, tomatoes, red onion and parsley in a bowl. For the dressing mix the vinegar with olive oil and season with salt and pepper. Pour over the salad. Let the salad rest while you fry the sausage until crisp on both sides. Spoon the cooked chorizo on top of the salad and serve. AJO BLANCO (almond and garlic soup): serves four 220 g whole blanched almonds / 75g stale bread, soaked in water / 750 ml iced water 3 garlic cloves, crushed to a paste with some salt / 3 tbsp olive oil / 3 tbsp sherry vinegar 200g white grapes / salt, pepper In a food processor grind the almond to a smooth consistency, add 5 tablespoons of water. Process again until you have a paste, add the soaked bread and garlic. Process again until very smooth. Keeping the motor running add the olive oil and the rest of water, season with vinegar, salt and pepper. Transfer to a bowl and chill. Just before serving check the seasoning and add the grapes cut in half. GAZPACHO (cold tomato and pepper soup): serves four 1 kg very ripe tomatoes, roughly chopped/ 1 green pepper, deseeded and roughly cut 1 cucumber, peeled and cut / 1 small onion, chopped / 3 cloves of garlic, crushed 2 slices of stale bread, crumbled / 2 tbsp red wine vinegar / 3 tbsp olive oil / salt and pepper Pure all the vegetables and bread in a blender until smooth, add 3 tbsp of water. Put three quarters of the mixture through a sieve for a finer texture. Mix with the rest of the vegetables and oil. Season with salt, pepper and vinegar. Refrigerate for at least two hours. TIGER PRAWNS WITH CHERMOULA: serves four 4 ripe tomatoes, peeled and de-seeded (reserve the seeds) / 450g raw tiger prawns, shelled and de-veined (save the shells) / 2 tsp plain flour / 2 tsp ground cumin / 1 tsp paprika / 150 ml dry white wine 10 black peppercorns / ? bunch flat parsley, coarsely chopped / half bunch coriander, coarsely chopped 1 hot red chilli, deseeded and cut into thin strips / 8 spring onions, cut into 2 cm pieces / 12 saffron strands 2 garlic cloves, crushed/ piece of ginger, cut into julienne strips / 6 tbsp extra virgin olive oil Juice of half lemon / salt, pepper Toss the prawns in the flour seasoned with 1 teaspoon each of salt, pepper, cumin and paprika. Put the reserved prawn shells in a small saucepan with white wine, tomato seeds and peppercorns, bring to a boil and simmer for 15 minutes. Strain into another pan and reduce to about 4 tablespoons, remove from heat and put the saffron strands in it to infuse. Heat olive oil in a heavy pan, fry spring onions, garlic, tomato, ginger and chilli for 1 minute, add saffron stock and lemon juice. Stir vigorously and throw in the prawns and toss them for about 2 minutes. They should be pink and just cooked. Stir in the chopped parsley and coriander, adjust the seasoning and serve immediately.
	PATATAS A LO POBRE, GARBANZOS CON ESPINACAS and TIGER PRAWNS WITH CHERHOULA
	TORTILLAS DE CAMARONES (prawn fritters): serves four 200g ( 8oz) peeled , raw prawns, thinly sliced / 200 ml olive oil / 1 lemon, quartered BATTER: 55g chickpea flour / 130ml soda water / half tsp smoked paprika (pimenton) Pinch of bicarbonate of soda / sea salt Sift the flour into a bowl and slowly add the water mixing with your fingertips. The batter should be between single and double cream in consistency. Add the paprika, bicarbonate of soda and salt, chill for 20 minutes. Stir in the prawns. Heat the oil and put a spoonful of the mixture into the oil spreading it gently to form a small, flat pancake, repeat with the rest of the mixture. When golden brown on one side turn the fritters over and brown the other side. Drain them on kitchen towel. Serve immediately with lemon wedges on the side. RINONES AL JEREZ (kidneys with sherry): serves four 6 lamb’s kidneys, cleaned of fat and cut into bite-size pieces / half Spanish onion 1 garlic clove / 100 ml olive oil / 125 ml oloroso sherry pinch of pimenton (Spanish paprika) / salt, pepper Heat the olive oil and gently fry the onions, until golden brown. Turn up the heat, add garlic and the kidneys, season with salt and pepper, add the sherry, and simmer for a minute. The kidneys should remain slightly pink and juicy. Serve at once with sprinkling of paprika. ALBONDIGAS (meatballs in spicy tomato sauce): serves four 225 g ( 8 oz) minced beef or lamb / 1 onion finely chopped / 2 garlic cloves, finely chopped 1 tbsp olive oil / 2 tbsp dry sherry / 250 g tin of chopped tomatoes 1 tbs pimenton picante (Spanish spicy paprika) / pinch of sugar / salt and freshly ground black pepper fresh thyme, to garnish Place the minced beef or lamb in a bowl. Add the onion, garlic, salt and pepper. Mix well then shape the mixture into 12 small, firm meatballs. Heat the olive oil in a large frying pan and cook the meatballs for 5 minutes, turning frequently until evenly browned. Add the tomatoes, sherry, pimenton and sugar, with salt and pepper to taste. Cover and cook gently for 15 minutes until the tomatoes are pulpy and the meatballs are cooked. Serve hot. GARBANZOS CON ESPINACAS (chickpeas and spinach): serves four 2x 400g tin chickpeas / 500g / 1lb spinach, washed / 75g stale white bread 3 cloves of garlic / three-quarters tbsp cumin seeds / 1 and a half tbsp red wine vinegar half tsp sweet, smoked paprika / salt and pepper / 1 small dried chilli, crumbled Fry the bread for about 5 minutes until golden brown, add the garlic, cumin and chilli and cook for 1 more minute. Transfer to a pestle and mortar (or a food processor) add the vinegar and mash to a paste. Return the bread mixture to the pan and add drained chickpeas, add the spinach and cook until spinach is wilted, check the seasoning and serve sprinkled with paprika. PATATAS A LO POBRE (poor man's potatoes): serves four 300ml olive oil / 3 spanish onions, thinly sliced / 5 garlic cloves, thickly sliced 1 kg potatoes, peeled and cut into large cubes / 3 green peppers, seeded and roughly chopped 4 bay leaves / salt, pepper Heat 5 tablespoons of oil in a large sauté pan or a wok, when hot add the onions, lower the heat and cook the onions slowly stirring from time to time. When the onions turn soft and slightly brown add the garlic, pepper and bay leaves and cook for 15 minutes. Add the potatoes, salt and the remaining oil. Let everything simmer gently for another 20 minutes or until potatoes are soft. Drain the excess oil (reserve it for another time eg. making tortilla) and serve. PINCHOS MORUNOS (Moorish lamb or pork skewers): serves four-six 1 pork or lamb fillet of 450g/ 1lb, trimmed of all the fat and sinew MARINADE: half tsp each of coriander seeds, cumin seeds and fennel seeds, roughly ground 1 tsp sweet smoked Spanish paprika / 2 garlic cloves, crushed to a paste 1tbsp fresh or dried oregano / 1 tbsp red wine vinegar / 1tbsp olive oil 3 tbsp finely chopped fresh rosemary leaves / 2 garlic cloves, finely chopped 1 glass white wine (not too sharp and acidic) / 2 tbsp extra virgin olive oil salt and freshly ground black pepper Cut the pork or lamb fillet in half lengthways and then into 3 cm cubes. Place the pork in a large mixing bowl and add the marinade dry spices, garlic and vinegar and mix thoroughly. Then add the olive oil. Leave in the fridge for 2 hours. When ready to cook, thread pieces of meat on to the skewers. Grill or griddle over a high heat for about 2 min each side until slightly charred on the outside but still juicy inside. Season with salt and pepper and serve. GRANADA DE BERENJENA (aubergine cake with tahini sauce): serves four 4 tbsp olive oil / 4 medium aubergines, peeled and diced / 1 large onion, finely diced 1 tsp ground cinnamon / 4 eggs, beaten / 150 ml full fat milk / 2 tbsp fine breadcrumbs salt, pepper FOR THE SAUCE: 110g cooked chickpeas (can be tinned) / 1 tbsp tahini / 1 tbsp curd cheese 1 tbsp lemon juice / 2-3 tbsp olive oil / 1 sprig of rosemary crushed with a little olive oil Preheat the oven to 180C/gas 4. Heat the oil in a large sauté pan or a wok, gently fry the aubergines until very soft. Sprinkle the cinnamon, remove from the heat and allow to cool. Blend in a food processor with eggs, milk, salt and pepper. Lightly oil a spring-form cake tin and sprinkle with breadcrumbs. Pour the aubergine mixture into the tin and bake for 30-35 minutes, until just set. Allow to cool a bit and turn out onto a plate. To make the sauce, puree all the ingredients in a blender until smooth and pouring consistency (add a little water if too thick). Swirl the rosemary oil on top. Serve the cake warm with the sauce on the side.
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