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Spanish Cooking Master Class
Publish on: 18 January, 2018 | In:m | Author by: Otao kitchen
Spanish Cooking Master Class
SAMPLE MENU: (MENUS SUBJECT TO SEASONAL CHANGE)
Croquetas De Jamon/ De Bacalao- Ham and Cheese Croquettes, or Salt Cod Croquettes
Paella Valenciana - Rice with Seasonal Seafood and Chicken
Romesco- Capsicum Sauce
Pintxos- Jamon y Manchengo - ham and manchego toast
🥘 Jamon, manchego pintxo- Ham and cheese toast
Pinxtos are a specialty of Basque country. Little slices of bread are topped with a variety of different toppings. Try to buy a good-quality white sourdough with a nice crust. For this variation, tangy romesco sauce pairs with rich and salty slices of Spanish ham and Manchego cheese.
Preparation time: 5 minutes
Execution time: 10 minutes
Serves: 2
INGREDIENTS
2 thick slices of good-quality, white sourdough bread
4 tbsp romesco sauce
30g manchego grated
2 (35g) slices of jamon serrano (or better yet, jamon iberico -cured Spanish ham)
2 caper berries
2 skewers
METHOD
To assemble the pinxtos, smear each slice of bread with a generous 2 tablespoons of the romesco sauce. Sprinkle the grated manchego on top, and layer on the slices of jamon. Garnish each piece of bread with a caper berry and a skewer. Optionally, use a butane torch to melt the manchego cheese.
🥘 ‘Cojonuda’
Cojonuda is derived from the word cojones, meaning balls or testicles. And with the feminine ‘a’ conjugation at the end, this dish could roughly be translated as the ‘girl with a big pair of balls’. It’s important to note that cojonudo also means great, or amazing. Cojonuda is also the name of a similar tapa that uses chorizo rather than morcilla (blood sausage) as the meat.
Preparation time: 5 minutes
Execution time: 10 minutes
Serves: 2
INGREDIENTS
2 thick slices of good-quality, white sourdough bread
1 link of morcilla sausage, OR substitute chorizo sausage, sliced thickly
2 quail eggs
3 piquillo peppers
METHOD
To cook the morcilla, heat a heavy bottomed skillet over medium-low heat. Add in the morcilla sausage and cook on both sides of for 1-2 minutes or until browned and warmed through. Set aside.
To fry the quail egg, use scissors or a very sharp knife to cut the lid of the quail egg open.
To assemble the pinxtos, drizzle a little olive oil on each slide of bread. Place the piquillo peppers on top. Place slices of the warm morcilla on the piquillo peppers, then top that with the fried quail egg.
Salsa Romesco - Roast Capsicum Sauce
Romesco is a sauce that is said to have traditionally been made by fisherman using a mortar and pestle in the Tarragona region of Spain, although it is seen frequently around the country. It pairs well with just about anything: poultry, seafood, roasted vegetables, or slathered liberally on bread.
Preparation time: 15 minutes
Frf time: 10 minutes
Serves: makes 300ml
INGREDIENTS
1 red capsicums, charred over an open flame, skins and seeds removed
1 tomato, charred over an open flame, skin removed
2 tbsp vinagre de Jerez (Spanish sherry vinegar)
2 tbsp (20g) whole blanched almonds, toasted in a pa
3 tbsp (30g) panko bread crumbs
1 tbsp (20g) hazelnuts
1 tsp pimenton (Spanish paprika)
1 cloves of garlic
½ tsp salt
1 tsp honey
50ml cup extra virgin olive oil
METHOD
Place the garlic in the mortar and pestle and grind it until it is very smooth.
Go Add in the breadcrumbs and nuts and grind into a coarse powder.
Add in the diced tomatoes and capsicum and grind.
Add in the remaining ingredients except for the olive oil and mix.
Finally, whisk in the olive to emulsify the sauce. Season to taste with salt and/or more vinegar, if necessary.
🍘Croquetas De Jamon (de bacalao) - Ham and Cheese or Salt Cod Croquettes
This creamy and comforting snack is a staple menu item in tapas restaurants all across Spaing.
Prep time: 1 hour 30minutes
Execution time: 20 minutes
Serves: 2
INGREDIENTS
Salsa bechamel:
350ml milk
50g butter
½ brown onion (80g), minced finely
50g flour
½ tsp salt
1 pinch white pepper
For frying:
400ml vegetable oil
For the ham and cheese:
40g jamon (2 slices), minced
30g manchego, grated
For the bacalao:
70g bacalao (salt cod), soaked in water for 3 hours, shredded
2 sprigs parsley, chopped
For the breading:
2 large eggs
4 tbsp plain flour
100g panko bread crumbs
METHOD
To make the salsa bechamel, warm the butter in a sauce pot over low heat. Gently saute the onions until they begin to soften and start to turn translucent (about 5 minutes). Turn the heat up to medium-low add in the flour and whisk continuously for 4-5 minutes or until the flour smells no longer raw. It should smell like baked bread rather than raw flour.
Slowly whisk in the milk. Season the sauce with salt, and white pepper.
Continue cooking the sauce for 4-5 minutes until it begins to thicken up. Switch to a wooden spatula and contiue cooking it until it’s so thick that ripples in the sauce don’t sink back into a liquid.
Line a baking dish with parchment paper. Pour the salsa bechamel into the baking dish, cover it, and refrigerate it for 2-3 hours or overnight until it has set.
To make the croqueta, dived the flour, egg and breadcrumbs into separate trays.
To make the bacalao croquetas: In a mixing bowl, combine the set salsa bechamel with the salt cod, and parsley.
To make the ham and cheese croquetas: in a mixing bowl, combine the set salsa bechamel, the minced jamon, and grated manchego.
To form the croquetas, dived the mixture into 6 equal pieces (60g each). Shape the croquetas into balls or thick log shapes.
To crumb the croquetas, dip the shapes into the flour and make sure they are evenly and generously coated. Transfer the shapes into the egg, and coat them evenly. Finally, coat them evenly in the bread crumbs.
Preheat a the vegetable oil in a pot to 180C. Fry the croquetas in batches, for 2-3 minutes. They’re read if the sauce begins to seap out of the croquetas and into the oil. Drain the croquetas on paper towel, and season them with a pinch of salt.
Serve them with salsa romesco.
🥘 Paella Valenciana
Paella originates from the Valencia region of Spain. Although the original dish is usually made with rabbit, it is also commonplace to use a mixture of seafood.
Preparation time: 15 minutes
Execution time: 30 minutes
Serves: 2
INGREDIENTS
200g Bomba rice
750ml chicken stock
2 pcs (200g) bone-in chicken thigh, chopped into bite-sized pieces
1 tomato, grated
1 tsp pimenton (smoked Spanish paprika)
2 garlic cloves, diced
60g broad beans or runner beans
20 threads saffron
1 sprig rosemary
1 bay leaf
½ tsp salt
1 tbsp extra virgin olive oil
½ lemon, cut into wedges for serving
Seafood Option:
Replace the chicken with:
4 mussels
1 tube of squid, sliced
2 prawns
Replace chicken stock with fish stock
METHOD
Heat the paella pan over medium-low heat. Add the olive oil and salt to the pan. Brown the chicken thigh in batches. Add the onion and cook for a minute until it becomes translucent.
Add in the broad or runner beans and cook until they brown lightly on either side. Add in the chopped garlic and cook for 30 seconds or so.
Add the grated tomato, pimenton, bay leaf, saffron and cook until the tomato reduces to a jammy consistency. Add in the stock and bring it to a boil.
Add the bomba rice and stock and cook for 10 minutes. Don’t stir.
Reduce the heat and simmer on low for an additional 5 minutes, allowing the stock to slowly evaporate.
Add the prawns and mussels and rosemary into the rice and cook for 2 minutes. Turn the prawns over, remove the paella from the heat and cover for 5 minutes with aluminium foil.
Garnish with lemon wedges and chopped parsley.
Spanish Cooking Master Class
Ingredients
Directions
Spanish Cooking Master Class
Join Otao Kitchen's guest chef for this unique hands-on cooking class and discover the secrets of our Spanish...
Duration 3 Hours
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