Following my virtual tasting of Andalucian oils last week I immediately started to look for some really authentic recipes from the region to try out. Here are the results:
Pipirrana
My first recipe comes from Elena Garcia at Spanish Gastro Larder and features their Finca Alamillos del Prior extra virgin olive oil from Jaen. It is a chilled salad recipe which is typical in this region. Elena says that the very best results are achieved with the oil from the first days of the harvest but the dish is still very good made with later oils. Serve with dryish bread for dipping.
Serves 4-6
Ingredients
- 2 cloves of garlic, peeled
- 2 hard-boiled eggs, separated into yolk and white
- Salt
- Extra virgin olive oil Finca Alamillos del Prior
- 1 1/2 kg ripe tomatoes, peeled and chopped
- 1 green pepper, seeded and finely chopped
- 2 cans of tuna
- Cracked olives
Method
In a mortar, crush the garlic cloves with the egg yolks and salt. Add the oil and continue crushing. Next fold in the tomatoes, chopped egg whites and the green pepper. Mix well and chill in fridge. When it is cold, add tuna and the olives. Serve with the bread.
Grilled Baby Squid with Garlic Sauce
Suerte Alta Grilled Squid
This dish comes from Cortijo de Suerte Alta and uses the estates single varietal Picual oil rather than the blend tasted last week (See earlier). This recipe is simplicity itself but it is also absolutely delicious. Serve on its own as first course with some rustic bread or add some boiled ric
Serves 4
Ingredients
- 8 small to medium sized squids
- 150ml EVOO Picual
- salt
- 3 garlic cloves
- Plenty of chopped parsley
Method
Start by preparing the baby squid. Make sure that the squid is clean inside and then dry on kitchen paper. Pour three tablespoons of the Picual oil into heavy based frying pan and bring to a medium heat. Season the squid and add to the pan with the oil. Cover with a lid and leave the squid to cook until they are tender. This takes about 8-10 minutes depending on their size. It is quite a good idea to turn them once during cooking.
While the squid is cooking, make the sauce. Crush the garlic and parsley in a mortar and then add the rest of the oil. Mix well and pour into a saucepan to heat through. Do not heat for too long or the garlic will start to brown. To serve, transfer the squid to the serving plates and pour the sauce over the top.
Chicken Shrimp Spaghetti
Chinese Noodles/Spaghetti with Chicken and Shrimp
I could not resist leaving my proclaimed search for authentic Andalucian food to one side for this lovely teaming of Picual extra virgin olive oil from Castillo de Canena in Jaen with Asian wok cooking. It really illustrates the idea that extra virgin olive oil is not just for Mediterranean cuisine but for world cuisine. This recipe is infinitely extendable from a dinner for two to a party for twenty. Simply double up on the ingredients, maybe adding a touch less lime juice as you increase the quantities.
Serves 2
Ingredients
- Chinese noodles or spaghetti
- Extra virgin olive oil
- 1 cooked chicken breast, shredded
- 4-6 cooked Pacific shrimp, peeled and cleaned
- Purple Onion, finely sliced
- Shitaki mushrooms, soaked in hot water and sliced
- Freshly chopped coriander
- Juice of ½ lime
- Fresh ginger, finely grated
- Extra virgin olive oil from Picual variety
Method
Cook the noodles according to the instructions. Meanwhile prepare all the other ingredients so that they are ready to add to the wok. Toss the cooked noodles in the wok with two tablespoons of the extra virgin olive and add the chicken, shrimp, onions and mushrooms. Stir fry for two to three minutes over a high heat. Next add the chopped coriander. Toss again and finish with plenty of the extra virgin olive oil. Spoon onto serving plates and sprinkle with generous amounts of ginger and lime juice.
Artichokes with Almonds
This is the second recipe I chose using Finca Alamos del Prior extra virgin olive oil. The very best results are achieved with small fresh baby artichokes trimmed back to the hearts but these are difficult to find in some regions away from the Mediterranean so Elena has used canned artichokes instead.
Serves 4
Ingredients
- 700 g approx artichokes (canned)
- 1 onion, peeled and finely chopped
- Fried almonds
- 1 glass of sweet wine
- Salt
- Extra virgin olive oil Finca Alamillos del Prior
Method
Cook the finely chopped onions in a pan or casserole with the olive oil and a little salt. When it begins to brown, add the artichokes, drained and the chopped almonds. Next add the sweet wine and cook over a low heat for about ten or twelve minutes.
Easy Lemon Cake
Suerto Alta Lemon Cake
This another recipe from Cortijo de Suerte Alta but this time they have chosen to use a lighter Arbequina oil. The recipe used a 125ml yogurt container to measure the ingredients but you could use a measuring jug instead.
Serves 6-8
Ingredients
- 75ml (half carton) lemon yogurt
- 250ml flour (2 cartons) flour with integrated yeast. If you us another flour include ½ a packet of yeast
- 125ml (1 carton) sugar
- 2 eggs
- 75ml ½ carton EVOO Arbequina
- Lemon peel
Method
Spread a baking tin with butter and flour and put baking paper at the bottom of the tin to prevent the cake from sticking. Preheat a fan oven to 180 degrees for 10 minutes. Place all the ingredients in a bowl and blend. Pour the mixture into the prepared baking tin and bake for 20/25 minutes.