SPANISH CUISINE

Week 7

21 November 2017

Tuesday.

                 Since each of Spain’s regions has its own specialties, it is difficult to say that there is a national dish of Spain. Historically, Spain was divided into small kingdoms, each one with its own language, culture, and cuisine. Even today, Spain remains separated into 17 Autonomous Communities, each one with its own unique cuisine. However, there are a few dishes that have gained popularity all over Spain and some internationally that can be considered the country's national dishes.

               So, for today class, we got the opportunity to learn about Spanish cuisine. The menu are chosen by the Chef on Duty. 

RECEPI:

APPETIZER

Spanish Patatas Bravas serve with Ceasar Salad and Spanish Hot Sauce:

Ing: Spanish patatas Bravas:

• Potatoes - 4 nos, medium
• Salt - to taste 
• Olive oil - 1/2 cup
• Tomato sauce - 2 tbsp
• Tobasco sauce - 1/2 tsp
• Vinegar - 1 tsp

INSTRUCTIONS:

1. Start peeling the potatoes. Cut the potatoes into 1/3" to 1/2" chunks. 
2. Cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you a nice bite sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt. 
3. Pout the olive oil into a wide, deep frying pan, with a heavy bottom. Heat the oil on medium-high until hot. To test the oil, carefully test one pieces of the potato into the oil. 
4. Once the potatoes are fried, use a spatula to remove and set them on paper towels to drain. 
5. Using a small pan then put 2 tablespoons of the olive oil in the pan. 
6. Pour tomato sauce and saute the tomato sauce for 5 minutes. 
7. Add mustard and stirring well. 
8. Add the seasoning and tobasco and paprika. 
9. Place the potatoes on plate. 
10. Pour the sauce over the potatoes with toothpicks. 

Ing: Ceasar salad:

• Garlic - 6 cloves, peeled, divided
• Mayonnaise - 3/4 cup 
• Grated Parmesan cheese - 6 tablespoons , divided
• Lemon juice - 1 tablespoon , or more to taste
• Salt to taste
• Ground black pepper - to taste
• Olive oil - 1/4 cup 
• Day-old bread - 4 cups , cubed
• Romaine lettuce - 1 head , torn into bite-size pieces

INSTRUCTIONS:

1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Ing: Spanish Hot sauce:

• Chili powder - 5 tbsp
• Onion - 1 nos, small cubed
• Tomatos - 2 nos, small cubed 
• Garlic - 3 cloves, minced
• Seasoning 

INSTRUCTIONS:

1. Prepare all the ingredients. 
2. Heat the saute pan on medium-low heat, and saute all the ingredients without oil. 
3. Transfer all the sauteed ingredients in a blender jug, and blend until smooth. 
4. Seasons and ready to serve. 

SOUP

Cream of Spinach Soup:

Ingredients:

• Onion - 2 nos, small cubed
• Spinach - 1 bunch, washed and chopped
• Heavy cream - 2 cups
• Butter - 3 tbsp
• flour - 3 tbsp

INSTRUCTIONS:

1. In a medium saucepan combine water and spinach.
2. Cook till tender; do not drain.
3. In a large saucepan melt the butter on medium low heat. 
4. Stir in flour until smooth. 
5. Whisk in Heavy cream. 
6. Cook until beginning to thicken, then add spinach mixture.
7. Season to taste.

MAIN COURSE

Beef Lasagna:

Ing; beef filling:

• Ground beef - 500 grams
• Red onion - 3 nos, minced
• Red bell pepper - 1 nos, chopped
• Dry oregano - 1 tbsp 
• Salt & pepper - to taste
• Olive oil - 4 tbsp
• Water - 2 tbsp
• Tomato sauce - 3 cups

Ing; Tomato sauce to top:

• Ripe tomatoes - 10 nos, peeled. 
• Salt & ground black pepper - to taste 
• Olive oil - 2 tbsp
• Garlic - 1/2 tbsp, mashed

To assembly:

• Olive oil - 3 tbsp
• Lasagna sheets - 9 strips
• Mozzarella - 1/2 2lb, shredded
• Parmesan - 1/2 cup, shredded

INSTRUCTIONS:

1. Pre-heat the oven at 300F (150c).

Prepare the beef filling:

1. Season beef with onion, bell pepper, oregano, black pepper and salt. 
2. In a skillet heat oil over medium heat. Add the ground beef and stir to break down any clumps. Add water and tomato sauce. 
3. Simmer, adding water as it becomes necessary to medium the same level until the meat is cooked-through (10 minutes).
4. Remove from the heat and reserve. 

Prepare for tomato sauce to top:

1. With a sharp knife score a shallow cross on the bottom of the tomatoes. 
2. Put a gallon/4 liters of water to boil in a large pot. Submerge the tomatoes in the boiling water for a minutes until the skin begins to peel off. Remove from the hot water and cool to room temperature. 
3. Skin, seed and chop the tomatoes. Sprinkle pepper and salt on the tomatoes. 
4. Heat oil over low heat, add tomatoes and garlic. Add a cup of water and simmer over very low heat until it turns into about 2 1/2 cup of tomato sauce. 
5. Remove from the heat and reserve. 

To assemble:

1. Spread the olive oil on the bottom of a baking pan. Lay 1/3 of the raw lasagna on top. Spread Half of the meat on the lasagna. 
2. Top with half the mozzarella. Lay another third of the pasta on top. 
3. Cover with the remaining beef, followed by the remaining Mozzarella. Top with the remaining lasagna, and pour the tomato sauce on top.
4. Over the pan as tight as possible with aluminium foil. Bake 1 hour. Uncover top with parmesan and return to the oven for 10 minutes, Let stand for 5 minutes before serving. 
5. Serve with salad.  

DESSERT

Spanish Almond Cream:

Ingredients:

• Almonds - 2 1/4 cups, blanched and peeled. 
• Granulated sugar - 1 1/2 cups
• Water - 2 cups
• Cinnamon - 1/2 tsp
• Lemon zest - 1 no.
• Egg yolks - 3 nos.

INSTRUCTIONS:

1. Peel and blanching the almonds, 
2. After blanching, place almonds on a baking sheet and toast until golden brown for about 5 minutes. 
3. Remove almonds from oven and process in a food processor until they are finely ground. 
4. Pour water into a saucepan and place on medium heat. Bring water to a boil and add sugar abd dissolve to make a syrup. 
5. Stir in ground almonds, cinnamon and grated lemon zest. 
6. Stirring constantly as mixture cooks and thickens, about 5 minute. Remove from heat and allow to cool. 
7. When the mixture has cooled for about 30 minutes, beat the egg yolks, then fold them into the pan, stirring constantly. Return pan to medium heat until it boils, then remove from stove and allow to cool. Refrigerate until ready to serve. 
8. Serve warm in individual bowls or with vanilla ice cream.