My email jiminysimpson@gmail.com

My email jiminysimpson@gmail.com

Saturday, June 4, 2016

LOLAS 3RD SPANISH COOKING DEMONSTRATION AND RECIPES.


Today we had there 3rd of the Town Hall organised Spanish Cookery demonstrations. Todays recipes were Magra con Tomate and Albondigas. 
Firstly I have to, again, add my sincere appreciation and thanks to our wonderful Spanish neighbours. Lola (Deputy Mayor) Manuel (councillor), his mother Modesta and father Domingo, Victorino and his wife Emilia, and our own Lianne Wright.  I still never cease to be amazed with the kindliness and friendliness the local people show us. These people gave up their Friday evening to shop for the ingredients for today, their Saturday morning to prepare the food (one full hour skinning and chopping 5 kilos of tomatoes!)  and, even though they mostly have full time jobs, their Saturday afternoon for the demo. Where else in the world would indigenous people do so much for immigrants!!
I was asked for the recipe and Lola forwarded one to me on WhatsApp. I have done my best at interpreting it and have appended it below. But please correct anything that looks incorrect because although they gave me an apron I am not a chef!






INGREDIENTS

HALF KILO OF MINCED PORK
1 SLICE OF STALE BREAD
2 CLOVES OF GARLIC
1 BUNCH OF CHOPPED PARSLEY
HALF AN ONION
2 EGGS
50 GRAMS MILK
SALt PAPRIKA 
NUTMEG

FOR THE SAUCE
50 GRAMS OF OLIVE OIL
1 LARGE ONION
1 CLOVE GARLIC 
1 GOOD FIRM TOMATOE
3 SLICED GREEN PEPPERS
3 SLICED RED PEPPERS
50 GRAMS OF WHITE WINE
300 GRAMS OF WATER
1 TO 2 MEAT STOCK CUBES OR SALT
PAPRIKA

FOR THE COATING
STALE BREAD
2 CLOVES OF GARLIC
1 BUNCH OF CHOPPED PARSLEY

METHOD

FOR THE COATING

PUT THE BREAD IN A  FOOD PROCESSOR TOGETHER WITH THE GARLIC AND THE PARSLEY AND WHIZ FOR 20 SECONDS UNTIL FINE. THEN PUT TO ONE SIDE.

FOR THE MEATBALLS (INGREDIENTS AS ABOVE)

PUT IN A GLASS DISH THE CHOPPED BREAD THE GARLIC THE PARSLEY AND THE ONION 
AND WHIZ FOR A FEW MORE SECONDS. ADD THE EGGS, THE MILK, SALT, PAPRIKA AND NUTMEG AND MIX ALL TOGETHER AT A HIGH SPEED. 
POUR THE MIXTURE INTO A BOWL TOGETHER WITH  THE MINCED PORK AND MIX IN. IF POSSIBLE ALLOW TO STAND FOR AN HOUR.  
NEXT COVER THE MEATBALLS IN THE BREADCRUMBS PREVIOUSLY PREPARED AND THEN BROWN THEM OFF IN THE PAN WITH OIL. ONCE EVENLY BROWNED REMOVE AND PLACE TO ONE SIDE.

NEXT WITHOUT CLEANING THE DISH FROM THE ORIGINAL MIXTURE MAKE THE SAUCE. 

FOR THE SAUCE (INGREDIENTS AS ABOVE)

FINELY CHOP THE ONION, GARLIC, SKINNED TOMATOES, GREEN AND RED PEPPERS. THEN PLACE ALL INTO A FRYING PAN AND COOK FOR 10 MINUTES. THEN WITH A SPATULA CLEAN ALL THE RESIDUES FROM THE WALLS OF THE GLASS BOWL AND ADD THE WINE, THE WATER, THE STOCK CUBES AND THE PAPRIKA MIX TOGETHER AND ONCE MIXED ADD TO THE PAN AND COOK FOR ANOTHER10 MINUTES. WHEN THIS COOKING HAS FINISHED ALLOW TO STAND FOR 20 SECONDS.

FINALLY POUR THE SAUCE OVER THE MEATBALLS AND PLACE THE COMPLETE DISH IN A  PRE HEATED OVEN AT 180 DEGS UNTIL COOKED 20 TO 30  MINUTES. ALTERNATIVELY YOU MAY COOK THEM IN THE FRYING PAN BY SIMMERING FOR 25 MINUTES.

For the Paella

Fry the 500 grams meat (chicken) for two people until brown then add 500 grams of sliced peppers. 1 chopped red pepper. 2 chopped onions. 250 grams of peas and 250 grams of frozen white beans, 1 dried red pepper. 250 grams of tomato .
Add the water and saffron and leave 10 minutes or until water boils and then a cross of rice is done and left cooking for a further 20 minutes. If it is missing water add the chicken stock
Then cover 5 minutes and ready to eat

Magra

Ingredients
500 grams of pork (or whatever meat you want)
300 grams of green peppers
300 grams of fresh ripe tomatoes

1.-First chop the pork into small cubes and fry in oil. (you can use other meats) Add salt.Leave cooking until all the water comes out of the meat. About a good half hour or more.
2. Then add the green peppers and cook until soft.
3.-Then add the peeled and chopped ripe tomatoes. Its best to use fresh ripe tomatoes 
4. When the tomato is cooked it is ready to eat.




No comments:

Post a Comment