Romesco Sauce (The Picante one ) (From A Catalan Cookery Book Irving Davis ISBN 780907325925)
A good slice of bread
3 cloves of garlic
3 or 4 topmates grilled on a wood fire
12 grilled, blanched Almonds
a large glass of wine
a soup spoon of paprica
a very little chilli pepper
a teaspoon of wine vinegar
Fry the bread in olive oil, add all the ingredients into a food blender (Pestle and mortar if you want to be totally authentic) and whizz. Fry the mixture in the same pan as the bread for a 10 minutes or so. If you are using this with fish , top the fish with the mixture after a minute or so and bake fish and sauce together in a shallow pan on a slow fire (or low oven, uncovered) for about 20 minutes.
The Sweeter one , again Davis’ recipe.
40 grilled, blanched almonds,
3 cloves of garlic grilled on wood embers,
a small slice of raw onion
A carquinyoli (Dry catalan biscuit) ( I used toast and added a tiny amount of honey, just in case it is a sweet biscuit!)
teaspoon sweet paprica
a very slight quantity of hot red chilli powder
3 – 4 large tomatoes grilled on a wood fire
teaspoon of wine vinegar
Whizz all in food processor until very smooth. Again, you can use a pestle and mortar. You can. ….
Rick Steins recipe is much longer!
His includes Nora pepper which i haven’t seen in the UK but might be available!
1 dried Nora pepper
225g small vine ripened tomatoes halved
15g Hazelnut (I used almonds cos they grow here on the finca)
120 ml Olive oil
4 fat cloves of garlic
15g day old bread ( he says cut off the crusts!)
a pinch of crushed dried chilli flakes
1 tbsp sherry vinegar
1/2 tsp salt
freshly ground pepper.
Much more complicated…. soak pepper for an hour Bake Tomatoes for 20 min, nuts for 5. Fry bread and garlic. Scrape flesh of the Nora skins and add all except oil into a Food processor and whizz. Dribble the oil in to produce a mayonnaise type sauce. Yum!
Spicy Tortilla with sun dried tomatoes
one onion diced
one red bell pepper sliced
two big potatoes 3cm dice
12 eggs lightly beaten
Sweet ground pimento
a handful of Sun dried tomatoes
Peel, dice and bring the potatoes to the boil in lightly salted cold water. Simmer for five minutes only, drain the water and leave in the pan.
Dice and fry the onions slowly in olive oil and a sprinkling of salt while you prepare the oven proof baking dish as follows.
Pour a good glug of olive oil in the bottom of the dish.
Sprinkle 2 tsp of coriander and 4 tsp of ground sweet pepper over the top. Then the handful of chopped up sun dried tomatoes.
Fried onions, (soft and golden) next and then the sautéed peppers. They don’t need to be cooked through, but start them off.
The part boiled potatoes are next then the eggs and put it into an oven at about 190 for 15- 20 minutes or until just set.
A nice chunk of fresh bread to go with it or a bit of salad and this will feed 7 -8 bodies.