Firstly, want to say that alongside this book having lovely, traditional, recipes. It’s also a great read. Some beautiful photos, great little histories and descriptions of dishes. I think this is the book I’ve enjoyed perusing the most.
March went fast! We got to the 18th of the month and had only made one recipe. A lot of this was down to the fact I’ve been working more which means my lovely mid week stops to the fishmonger haven’t been happening. But we got to a free (ish) weekend and decided to go for it. We then got really into it and ended up trying out six dishes!
Recipe One – Pan-Fried Trout with Crisp Ham
Trucha con jamón
Bit of a joint effort. I was planning on making but then Rich was home sooner so he started and I helped prep. Utterly delicious recipe – very easy and quick (to be honest the potatoes/sides took longer!) and with a great use of flavour by frying up the serrano/palma ham and using the oil as well.
Recipe Two – Beef in White Wine Oviedo-Style
Really liked the idea of this recipe – a casserole with white wine instead of red. A really simple recipe, with few ingredients. A good great ‘meat and three veg’ with a twist option. We made enough for 6 and stored portions in the freezer for future use.
Merluza a la gallega
No hake! Our lovely fishmongers hasn’t had hake in so far this year so we made this dish with cod instead. Again, a great, simple, dish, that looked and tasted great. I loved the braised potatoes as the base, it’s a different way to usual for me. I look forward to making with hake in the future.
Recipe Four – Pot Roasted Chicken with Chorizo, Leeks and Cider
A friend was supposed to be coming for dinner for this dinner, last minute she wasn’t able to but, I’d bought the ingredients and, despite it being far too much food for two, I went for it! I’ve never made a pot roast chicken before! Really easy. Bonus points – we used the left over chorizo, leeks and cider as the base for a risotto followed by leftover chicken. Two completely different meals out of the same set of ingredients. Felt very clever!
Recipe Five – Pork in Almond Sauce
Carne en salsa de almendras
This was a joint effort. Again, fairly simple ingredients make for a tasty, simple meal. I really did like the use of almonds/fried bread to make the textured sauce. I’ve got to be honest, I think I would have cooked the pork longer than 90 minutes. It was yummy but still quite firm and the book describes it as ‘meltingly tender.’
Recipe Six – Chickpea, Salt Cod and Spinach Stew
Potaje de garbanzas, bacalao y espinacas
This was my hands down fav meal. Snuck in at the end! It was the most prep (making salted cod and remembering to prep the chickpeas) but the result was so good! A fab, light, aromatic dinner.
- A great success! Simple clear dishes with a few ingredients.
- There’s LOADS of garlic. I mean LOADS. I think we used 3-4 bulbs across all six dishes.
- A good mix of recipes from meals for two to dinner party show offs.
- A lot from here will make it to our more regular dishes.
- First time we went beyond the four dishes – and I still don’t feel we’re done with this book!
Another Rich pick! Although Rich picked last month’s book, I still picked out and made/ or half made a lot of the dishes. In April I start my Yoga Teach Training with Mudra Edinburgh so I’m going to be *quite* a lot busier. Rich will be stepping up to the plate and cooking more – only seems fair that he pick the book and recipes!
He’s picked Claudia Roden Arabesque, A taste of Morocco, Turkey and Lebanon. I’m looking forward to the results!