Chilli prawns
Prep time 15 mins
Cooking time 5 mins
Serves 4
2 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
300g large prawns, butterflied and seasoned with salt and pepper
1 tsp chilli flakes
1 lemon, juice and zest of
2 tbsp flat-leaf parsley, chopped
1. Heat the oil in a large frying pan. Add the garlic and sauté over medium-low heat until it just starts to colour.
2. Increase the heat to high and add the prawns and chilli flakes. Sauté over high heat for about 2 minutes.
3. Add the lemon juice and sauté for another 3 minutes or until the prawns turn opaque.
4. Sprinkle with lemon zest and parsley and serve with crusty bread and salad.
Turkey ham croquettes
Prep time overnight
Cooking time 30 mins
Serves 4
2 tbsp olive oil, plus extra oil for greasing and deep-frying
4 tbsp butter
3 tbsp plain flour
350ml milk
80g turkey ham, finely chopped
2 tbsp breadcrumbs
2 tbsp dried herbs
2 eggs, whisked
fresh parsley, to garnish
1. Lightly oil a shallow 20cm square dish.
2. In a pan, heat the oil and butter over a medium heat. When the butter has melted, add the flour and mix well. Continue to stir for about 2 minutes, or until the flour is well blended.
3. Add 125ml milk to the pan and increase the heat to medium-high. Bring the mixture to a boil and add the remaining milk.
4. Continue to cook, stirring constantly, for about 5 minutes or until the mixture begins to thicken. Reduce the heat to medium and cook, stirring constantly, for about 10 minutes, or until thickened.
5. Add the turkey ham, stir for 1 minute then pour the contents of the pan into the shallow dish in an even layer. Let it cool slightly, cover and refrigerate for at least 2 hours but preferably overnight, to allow the mixture to set.
6. Mix together the breadcrumbs and herbs and spread the mixture across a dinner plate.
7. With 2 spoons, shape the turkey ham mixture into lemon-sized croquettes. Roll each croquette in the breadcrumbs, shaking off any excess, and then dip into the eggs. Roll in the breadcrumbs again, coating evenly.
8. Place the croquettes in a single layer on a platter and refrigerate for 30 minutes.
9. Heat the oil in a deep frying pan until smoking hot. Carefully slide a few of the croquettes into the oil, pressing on them gently with a slotted spoon to submerge them. Fry until golden brown on all sides, about 3-4 minutes.
10. Remove from the oil using a slotted spoon and place on kitchen paper to absorb any excess oil.
11. Repeat until all the croquettes are cooked, ensuring the oil is hot enough each time. Garnish with parsley and serve immediately.
Spanish tortilla
Serves 4
Prep time 10 mins
Cooking time 15 mins
1 1/2 tbsp olive oil
1/2 large onion, thinly sliced
into rings
1 large potato, thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 cup diced peppers in assorted colours
6 cherry tomatoes, halved
6 eggs
4 tbsp finely chopped coriander
1. Heat the oil in a heavy bottomed frying pan until smoking hot. Add the onions and potatoes and sprinkle with salt and pepper.
2. Lower the heat to medium and cook until the onions are soft, about 5 minutes.
3. Add the peppers and tomatoes and continue to cook until the tomatoes begin to soften and release their juices.
4. Meanwhile, whisk together the eggs and coriander.
5. When the potatoes are cooked, spread the vegetables across the pan in an even layer.
6. Pour the eggs over the vegetables and tilt the pan to ensure the eggs coat the base evenly. Cook over a medium heat for 5 minutes or until the egg is thoroughly cooked on the bottom but still runny on top.
7. Cover the pan and let the tortilla cook for about 2 minutes or until the top is well done. Alternatively, you can grill the tortilla, uncovered, for 2 minutes or until golden brown on top.
8. Remove the pan from the heat and allow the tortilla
Garlic toast with dried salted cod
Prep time 15 mins
Cooking time 45 mins
Serves 4
FOR THE GARLIC TOAST
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 baguette, sliced
FOR THE TOPPING
8 garlic cloves
2 1/2 tbsp extra-virgin olive oil
500g potatoes, peeled
500g boned and dried salt cod
1 small onion, peeled and quartered
2 cups milk
2 bay leaves
2 oregano sprigs
2 large eggs
Chopped parsley, to taste
Chillies and micro herbs, to serve
1. To make the garlic toast, preheat the oven to 180°C. Mix the olive oil with the garlic. Place the bread on a baking sheet and brush lightly with the garlic oil mixture. Season lightly and bake for 8-10 minutes or until golden brown.
2. To make the topping, mix the garlic with 1/2 tbsp oil and roast for 12 minutes at 180°C. Peel and mash thoroughly.
3. Meanwhile, boil the potatoes until soft, about 20 minutes.
4. While the potatoes are boiling, place the cod and onion in a pan in an even layer. Add the milk, bay leaves and oregano. Place over a medium-low heat and simmer until the cod flakes easily, about 15-20 minutes.
5. Remove the cod from the pan with a slotted spoon and transfer it to a plate to cool. Remove and discard the onion from the milk. Leave the milk to simmer.
6. Drain the potatoes, return them to the pan and mash them. Break the eggs into the hot potatoes immediately and stir vigorously until fully incorporated. Beat in 2-3 tbsp of the warm milk until the mixture is very thick and smooth.
7. Add the remaining olive oil, mashed garlic and season with salt and pepper.
8. Shred the cooled cod as finely as possible and add to the potato mixture. Add more milk, oil, garlic and seasoning as desired. Add the parsley and mix well.
9. To serve, spoon a portion of topping on each piece of garlic toast and garnish with chopped chilli and micro herbs.
Patatas bravas
Serves 4
Prep time overnight
Cooking time 40-50 mins
5 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
227g canned chopped tomatoes
1 tbsp tomato purée
2 tsp sweet paprika
1/2 tsp chilli powder
Sugar, a pinch
900g potatoes, cut into bite-size chunks and patted dry
Chopped fresh parsley, to garnish
1. Make the sauce the night before. Heat 3 tbsp oil in a pan, add the onion and sauté for about 5 minutes or until soft.
2. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt. Stir and bring to the boil.
3. Simmer for 10 minutes or until the mixture is pulpy in consistency. Cover and leave overnight at room temperature.
4. To make the potatoes, preheat the oven to 180°C. Toss the potatoes in the remaining oil and spread over a baking sheet. Season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
5. When ready to serve, reheat the sauce and pour over the hot potatoes, toss and garnish with parsley. Serve immediately with bread and coriander dip.
