All posts filed under: Spanish

Brindisa & euskal txerria ham

On a recent chorizo expedition I ventured to Brindisa in Exmouth Market, home of the finest cooking chorizo in the land in my limited, eating-meat-for-less-than-one-year experience. I love it, the texture is soft, moist and spongy and the flavour rich. I eat far too much of it, in salads, with eggs for brunches, in pastas, on it’s own, wherever really! They sell mini chorizo and larger ones. I usually go for the mini chorizo, they’re less intimidating and if I got one of the big packets I would just have to eat the lot. Not a good idea! So, off I went to Brindisa. I really like Exmouth Market. It’s got that village-y feel that places like Marylebone and Primrose Hill have. Lots of gorgeous places to eat like Moro and the Ambassador (I have yet to try but I have heard such good things from reliable sources) and the food market is on at the weekends. I wandered in to Brindisa and had a look around. My eye was taken by the ham. Four …

Chorizo, Rocket & New Potato Hash with a fried egg

Hash is one fo my favourite things to eat. It’s a popular dish in the US and is said to have originated from Ireland, travelling to the US with the migrants around the time of the great Irish Famine in the 19th century, particularly to Boston where hash houses became commonplace. It’s particularly associated with Cork where it was a principal export in the 17th & 18th centuries. All that history stuff aside, it’s a dish I grew up with, well, without the corn beef as I wouldn’t touch the stuff as a child. Hash to me is leftover potatoes fried with whatever’s in the fridge, whether that’s sausages, peppers, beef – whatever you have, it’s leftovers. Left over potatoes always taste amazing the next day, especially when fried. I just love them! They’re great for weekend brunches or quick dinners. I grew up in quite a rural part of Ireland surrounded by farm land. The predominant crops were potatoes, cabbage and sugar beet. We loved when potatoes were in season. It was before baby …

Broad beans with ham & lemon

I am still on a Spanish buzz! I just can’t get enough of tapas. This dish was inspired by habas con jamon (broad beans with ham) that we had in Spain but using what I had to hand – bacon. We had it twice in Spain. The first time was very disappointing in Plaza Nueva in Granada, in a bodegas which looked great but unfortunately wasn’t. This, incidentally appears to be very rare in Andalucia! The beans were overcooked and I couldn’t even see any ham. However, we had it again and it was delicious, nice bright fresh broad beans amidst chunks of serrano ham, one for the notebook to try and recreate when I got back to London. It’s broad bean season so I had no problem getting these fresh. At this stage they’re quite large but still tender. To get the best from the broad beans be sure to double pod them. This takes a while but it is worth removing the rubbery skin, especially from larger ones (you can leave it on …

Tapas for tea

We had to do something to lift our spirits! The harsh reality of leaving our little Spanish seaside town and returning to the urban jungle that is London was a little hard to bear. Especially as it was raining. I love London but that contrast is too extreme and sudden. So, we decided we’d have a little Spanish night. We got home a little late so we didn’t have alot of time and limited it to two tapas and some Spanish rioja that we had brought back with us. We settled on a a Tortilla Española (or Tortilla de Patatas, Spanish Omelette) and Chorizo cooked in cider. I have been making tortilla for years, it’s one of my favourite dishes, it takes a little time but you can squeeze it in after work, it’s a relatively low maintenance dish. Chorizo with cider is new, we had chorizo with cider in Andalucia and it was the first time I tried it. It was delicious, the sweetness of the cider combined with the intensity and sharpness of …