Bream Fish Wrapped in Sea lettuce with potato cream

Healthy and enjoyable dish

SERVES 4

1 kg. Bream fish
20 grs. Sea Lettuce dried
4 potatoes
100ml. cream
1 tbsp. butter
1 pinch salt
1 pinch black pepper
10grs. Dried tomatoes

Place the Sea lettuce in a bowl of water. Meanwhile Boil the potatoes with a pinch of salt until they are very soft. Stain them well and add the cream, the butter and the black pepper. Blend with mixer until it gets creamy. You can add more cream or milk if needed.

Make 4 fillets from the bream fish with a sharp knife. Clean all bones and salt lightly. Wrap the fillets with the sea lettuce, and previously dried, and fry in a hot griddle for a few minutes. The time depends on the thickness of the fillets but shouldn't be more than 3m. each side.

Serve the potato cream on the dish and place the fillets on the top. Decorate with the chopped dried tomatoes.

Open a glass of Albarino wine and enjoy it!

White Beans with onion chorizo

Fantastic winter dish that my mother used to make for us in a winter day!

SERVES 4
2 x 720g Spanish White Beans
2 x Onion Chorizo
1 Bay leaf
1/2 Red onion, finely sliced
1 Teaspoon Bittersweet/Hot Smoked Paprika
4 Tablespoons Extra Virgin Olive Oil

Heat the fried pan and fry the slices of the chorizo wihtout any oil. When both sides are getting brown take them out of the pan. Place the White Beans in a saucepan, add the bay leaf and add a bit of water to the them. Bring the white beans slowly to boil, add the fried onion chorizo. Meanwhile, stir-fry the remaining onion, grated. When it is golden brown turn off fired and wait until the bubbles around the onion start to reduce and add the paprika, mix it up. Pour all this into the white beans saucepan, add salt. Cook for another 10 minutes.

Let us know if you like it!!

Pork chops with almonds

This dish is quick and perfect for any occasion even to be prepared the day before you have people around.

SERVES 4
1.5Kg of pork chop as 1 piece, boneless.
2 Lemons juice
4 Teaspoons of English mustard
150g of Roasted Almonds
150g of mushrooms
25g of butter
Sea Salt and freshly ground black pepper
Aluminium paper

Pealed the almonds,cut them or grain them and mix them with the mustard and the lemon juices. Season the pork and add the mixture to the meat. Wrapped the meat in the aluminium paper and place in the oven for an hour (medium temperature). Open the aluminum paper and grilled the meat to give it some colour. Clean the mushrooms and mixed with butter and lemon. Served them with the pork in either side. Served hot.

Chorizo al vino

This recipe is one of our customer's favourites and something that i like to cook when i have friends around - I always have chorizos in the cupboard, spicy, mild, onion chorizo and cooking ones.

SERVES 4
1 Chorizo Mild or Picante sliced, not very thin.
1/2 glass of red wine

Heat the fried pan and fry the slices of the chorizo wihtout any oil. When both sides are getting brown, add the wine and bring to the boil for a few seconds. Served hot and enjoy it with a glass of red wine.
If you want you can reduce the wine with a couple of water spoons.

Tomato Salad with Pimenton de la Vera

This salad is great with grilled fish. Use different coloured tomatoes, which look very pretty and, of course, taste amazing.

SERVES 4
500g Tomatoes, ripe but not soft
1 Garlic clove, finely chopped
1/2 Red onion, finely sliced
1 Teaspoon Bittersweet or Hot Smoked Paprika
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Cabernet Sauvignon red wine vinegar
Sea Salt and freshly ground black pepper
1 Oregano sprig, leaves stripped

Slice the tomatoes and arrange the pieces nicely on a plate. Sprinkle the garlic and red onion over the tomatoes. Finish off with some sea salt and pepper and a scattering of oregano leaves. Leave for 5 minutes to let the flavours develop before serving.

Thank you to Spanish chef Jose Pizarro for giving us permission to use his recipe.
Taken from his book 'Pizarro - Seasonal Spanish Food'
Photograph by Emma Lee. Publishers Kyle Cathie Ltd.

Chickpeas with Chorizo

This traditional dish is a
cross between a soup
and a stew and is served
in homes all over Spain:
that tells you just how
good it is. This dish goes
beautifully with a glass
of red wine.




SERVES 4
300g dried chickpeas
4 tablespoons extra virgin olive oil
2 Garlic cloves, chopped
1 onion, chopped
2 carrots, chopped
300g spicy cooking chorizo, sliced (or non spicy)
250g dry-cured bacon, cubed / or Jamon Serrano
900ml chicken stock
1 bay leaf
sea salt and freshly ground black pepper
handful of chopped flat-leaf parsley (optional)

Soak the chickpeas in lots of cold water for a minimum of 6 hours before you intend to cook them. Overnight is best.
Heat the oil in a saucepan and lightly fry the chopped garlic, onion and carrots. When the vegetables are nicely golden, add the chorizo and bacon and saute until the bits are brown all over.
Add the stock and the bay leaf. Bring to the boil, add the chickpeas and cook for about 1 hour - nibble one occasionally to check if it's cooked. While they are cooking, skim off any foam or chorizo fat that comes to the surface.
Once the chickpeas are soft but not mushy, season to taste. Add a little boiling water if you like a more soupy consistency.
Divide the soup between four bowls, drizzle a little olive oil over the top and scatter on some parsley if you have any. For a variation, stir in a big handful of fresh spinach at the end. A glass of Spanish red wine goes beautifully with this dish!
Take a look at our red wine selection.

Thank you to Spanish chef Jose Pizarro for giving us permission to use his recipe.
Taken from his book 'Pizarro - Seasonal Spanish Food'
Photograph by Emma Lee. Publishers Kyle Cathie Ltd.