23 September 2011

patatas bravas and Gordon Rambo's pork recipe

Despite my living in Málaga in my twenties, I tried patatas bravas for the first time this August, whilst holidaying in Catalunya.  
I've never really noticed the dish before on menus or on diners' plates at restaurants, but they are simply divine.
Well I've returned home, wanting to be able to recreate them.

I've also returned home, wanting to create delicious pork recipes.
And Gordon Ramsay's pressed pork belly method comes highly recommended by my dear friends Lucinda and Elisa.

I've started a thread on the BBC foodmessageboard, and received a few version to try, one even comes from Venezuela.
Since the video jug offering for patatas bravas had the appearance of my dish in Spain, I've made this recipe first of all.

Debate as to whether to include mayonnaise or not.
Mayonnaise with the patatas brava sauce is delicious, so I would mix some in, or serve it on the side, as we did last night.

ingredients for the sauce 

maris piper potatoes, blanched and fried or baked
2 small shallots
3 cloves garlic
1 - 2 red chillies
large glass white wine
sugar to taste
1/2 teasp cumin powder
1 heaped teasp Spanish smoked paprika
3 large beef tomatoes, roasted
2 tablsp home-made mayonnaise
salt and pepper

gently fry the onion, garlic and chillies
add the spices and sauté for a minute or two
add the white wine, then the roasted tomatoes and simmer gently till reduced by half
blitz in a food processor
& sieve for a smooth sauce

add a little mayonnaise if you wish.  I added 2 teaspoons.

fry or roast your potatoes

and finish preparing your pork dish according to the recipe

serve with the pork, and runner beans.

18 September 2011

soya sourdough naan breads (4) & an Indian style meal

We've not had an Indian meal for ages.  Hard to come by in Spain, but easy to do at home.

So yesterday, I pottered effortlessly in the kitchen making:

a spicy chicken and tomato based curry
a yellow moong dal
onion relish &
a mustard seed & cavolo nero vegetable side dish

Plus soya naans.

I've always got soyas in.  
Cream, milks, which I sub regularly for dairy products in cooking, and haven't had a mishap yet.

soya naan ingredients (4)

400g strong white flour
120g fresh leaven

(250g) 125g water + 125g soya milk + 

Provomel plain soya yoghurt 
a little oil
melted ghee for the baking

mix the leaven with the water compound and rest for 5 mins
add the remaining ingredients and bring together to a dough  
Rest for 15mins
Knead briefly, and rest your dough for 6 - 8 hours till well risen

Shape into 4 equal sized rounds, and press & roll out to your naan shape

Fire up a cast iron pan, plus lid
brush your naan shapes with the ghee, and fry for 2 or 3 mins either side, lid on, until they are puffed up to twice the size, and slightly charred in parts

Serve with your Indian meal, 
and freeze any remaining naans for another day.