Bsc 6th Semester -Menu 7 Spanish

Bsc  6^th Semester International Menu

 

Spanish Menu

 

MENU 07

 Gazpacho

 Pollo En Pepitoria

 Paella

 Fritata De Patata

 Pastel De Mazaana

 

 

Gazpacho                                                   No of portion-4

 

100g slightly stale crusty white bread, soaked in cold water for 20 mins
1kg very ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste
Garnishes – see below

1. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.

2. Blend until smooth, then add the salt and vinegar to taste and stir well.

3. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.

4. Serve with garnishes of your choice: I liked diced black olives, hard-boiled egg and small pieces of cucumber and pepper; mint or parsley also works well, and many people add spring onion, cubes of Spanish ham and so on.

Pollo En Pepitoria                                     No of portion-4

Ingredients

·         For the picada

·         100g blanched almonds, roasted

·         yolks from 6 hard-boiled eggs

·         pinch of saffron threads

·         1 tbsp water

·         pinch of salt

·         For the chicken

·         1.6kg chicken, cut into 12 pieces

·         seasoned plain flour, to coat

·         3/4 cup olive oil

·         4 brown onions, finely diced

·         4 bay leaves

·         5 garlic cloves, sliced

·         2 pinches of saffron threads

·         3 cups Spanish fino sherry

·         1 cup dry white wine

·         6 juniper berries

·         about 700ml chicken stock

·         1 large handful flat-leaf (Italian) parsley, roughly chopped

Method

For the picada

Pound the roasted almonds using a mortar and pestle until broken like fine breadcrumbs. Add the egg yolks and pound until well mashed together. Gently toast the saffron in a non-stick frying pan until you can just detect the aroma. This should only take a minute or so. Put the saffron in a small dish and add the water. Let the saffron steep in the water for 1 minute then add to the almond mix. Blend through and season with the salt.

For the chicken

Lightly coat the chicken with the flour. Heat 1/2 cup of the olive oil in a large heavy-based saucepan over high heat and add six pieces of chicken. After 30 seconds, reduce the heat to medium and season with a pinch of salt. After 4 minutes, turn the chicken over, season the other side and cook for a further 4 minutes until lightly browned. Remove from the pan and repeat with the remaining chicken.

Discard the oil, scrape the pan clean, and heat the remaining oil in the pan over medium heat. Add the onion, bay leaves and garlic and saute for about 10 minutes until the onion is soft and beginning to brown. Add the saffron and cook, stirring, for 1 minute.

Add the sherry and wine and scrape the bottom of the pan with a wooden spoon. Allow to boil for a few minutes then reduce to a simmer and cook for 10 minutes.

Add the chicken and berries and cover with enough of the stock to just cover the chicken pieces. Increase the heat to high, bring to the boil then reduce to a slow simmer. Cover and cook for 1 hour. After 30 minutes, check for seasoning and add salt if necessary.

When ready, the meat should be beginning to separate and come away from the bone. Just before serving, stir through the picada and simmer for 1 minute to thicken the sauce. Sprinkle with the parsley and serve.

 

Paella                                       No of portion-4

·         2 tablespoonsolive oil

1 tablespoonpaprika

·        

2 teaspoonsdried oregano

·        

salt and black pepper to taste

·        

2 poundsskinless, boneless chicken breasts, cut into 2 inch pieces

·          

·        

2 tablespoonsolive oil, divided

·        

3 clovesgarlic, crushed

·        

1 teaspooncrushed red pepper flakes

·        

2 cupsuncooked short-grain white rice

·        

1 pinchsaffron threads

·         1bay leaf

·        

1/2 bunchItalian flat leaf parsley, chopped

·        

1 quartchicken stock

·        

2lemons, zested

·          

·        

2 tablespoonsolive oil

·        

1Spanish onion, chopped

·        

1red bell pepper, coarsely chopped

·        

1 poundchorizo sausage, casings removed and crumbled

·        

1 poundshrimp, peeled and deveined

1.      In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.

2.      Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

3.      Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

4.      Spread rice mixture onto a serving tray. Top with meat and seafood and mixture.

 

 

 

 

 

FRITTATA DE PATATA         No of portion-4

Ingredients:

4 large potatoes

2 onions thinly sliced

1/2 cup olive oil

8 large eggs

1 tsp. salt

1/2 tsp. white pepper

Instructions:

Wash and peel potatoes and slice very thin with a mandolin slicer.

Heat oil in a large skillet. Add onions and cook for five minutes at medium heat.

Add prepared potatoes and cook until fork tender. Season with salt and pepper.

Drain extra oil from the pan. Break the eggs in a bowl season with salt and pepper and stir until smooth.

Add eggs to potato mixture and blend well. Place skillet pan back on the stove and cook until set.

Place a big plate on top of the skillet and flip the tortilla allowing it to fall onto the plate.

Slide tortilla back onto the skillet and finish cooking until firm and lightly brown.

Cool and serve sliced into pie-Iike slices

 

 

 

 Pastel De Mazaana                 No of portion-4

 

Ingredients:

• ½ oz. butter, softened
• ½ lb. sugar
• 4 oz. plain flour
• ½ tsp. baking powder
• 1 egg
• 2 ½ tsp. dried mint leaves
• 2 ½ tsp. ground cinnamon
• 4 medium-sized tart cooking apples, peeled quartered, cored and cut lengthwise into ¼ inch slices
• 3/8 pint double cream, whipped (optional)

Method:

1. Preheat the oven to 350ºF. Grease the bottom and sides of an 8 by 8 by 2 inch baking dish with softened butter, using a pastry brush. Set aside.

2. Mix the sugar, flour, and baking powder and sift them into a mixing bowl. Make a well in the centre and drop in the egg. Mix together with two table knives until the flour has thoroughly absorbed the egg.

3. Stir the mint leaves and cinnamon together in a large mixing bowl. Add the apples and toss them about with a wooden spoon until the slices are evenly coated on both sides.

4. Arrange the slices in the baking dish and scatter the flour mixture over them, spreading and pressing it gently into a smooth layer to cover the apples completely.

5. Bake in the centre of the oven for about 45 minutes, until the topping is crusty.

6. Remove the dish from the oven, cover it tightly with a lid or foil, set aside to cool.

7. Serve at room temperature.