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.