Starter:
A selection of Pintxos and Tapas from the Basque country to Galicia
Main:
Chicken in Cava with Caramelized Apples
Spanish potatoes
Sauteed kale with smoked paprika
Dessert
Torta de Santiago
Higos rellonos
Starter: Selection of Pintxos/tapas
Basque pintxos are similar to tapas but are generally a one or two bite offering served either on a cocktail stick or on a small piece of toasted bread. These simple yet delicious delicacies elevate local ingredients into a highly sociable and incredibly moreish artform enjoyed in pintxo bars worldwide. They are usually relatively easy to prepare but very much depend on authentic Spanish high-quality ingredients.
We will make a selection depending on the ingredients I can source and may include Gilda Pintxos, Pintxo de Txaka, Txangurro, Tomato & Ibérico Ham Pintxo, Padron peppers, Gamba Roja a la Sal, Truffled tortilla.
Main:Chicken in Cava with Caramelized apples and Spanish potatoes, Sautéed kale with smoked paprika.
This recipe uses ingredients and cooking methods from the northern regions of Spain; Cataluña and Asturias.
Ingredients for the chicken:
10 skinless chicken thighs (1 per person)
3 tablespoons Extra Virgin Olive Oil
3 medium-sized onions
2 cloves of garlic, diced or minced
1 teaspoon white pepper
1teaspoon Salt
3 bay leaves
750ml of Cava
4 apples (sweet dessert apples work best)
2 tablespoons of brown sugar
1 teaspoon ground cinnamon
1 teaspoon of ground nutmeg
2/3 sprigs of thyme
Zest from ½ lemon
Salt and pepper (to taste)
Method:
Peel and core apples and cut into small half-moons around ½ cm thick (1/8th Inch).
Peel onions and cut into fine strips.
Peel and finely dice garlic cloves.
In a large skillet on high heat, heat the olive oil, season the chicken with salt, and pepper, then lightly golden the chicken thighs on all sides (around 5 minutes).
Remove the chicken from the pan and set aside for use later.
Add the onions to the skillet and fry until golden (around 5 minutes).
Reduce the heat to medium, add the garlic and cook for 1 minute, then add the apples, cinnamon, nutmeg, bay leaves, and around 300ml of the Cava. Sprinkle the brown sugar over the top, add some zest from a lemon, and give everything a good stir.
Cook on low heat for around 20 minutes or until the apples soften and begin to caramelize with the Cava and onions. Stir every 5 minutes and add 50 ml more Cava. Give the bottom of the pan a good scrape to bring up the flavour.
Add the chicken thighs to the skillet and cover with the onion and apple mixture. Drizzle around 50ml more Cava over the thighs, add a few sprigs of thyme, season to taste with some salt and pepper, and then cook on low heat for 30 minutes or until the chicken thighs are cooked through. (Note: Alternatively, bake in a preheated oven at 180°C /350°F for 20 minutes).
Check seasoning and serve with a glass of Cava!
Cooking Tips:
Use a Meat thermometer to ensure the internal temperature of the chicken has reached 165 °F (74 °C).
A Cast Iron Dutch Oven with Lid or crock pot works great for this recipe. If finishing the chicken in the oven, make sure the oven is preheated to 180°C /350°F and bake uncovered.
Give the onions plenty of time to soften and caramelize with the stewed apple and be as generous as you like with the other herbs and spices. The Cava simmers down and leaves a delightful refreshing flavour to the chicken thighs.
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Ingredients for the potatoes:
2 tbsp Spanish olive oil
3 tbsp tomato purée
1 tsp smoked paprika
800g potato, cut into small chunks
2 garlic cloves
juice ½ lemon
handful flat-leaf parsley leaves, roughly chopped
Method:
STEP 1: Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
STEP 2 : Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.
Ingredients for the kale:
1 pound fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
2 tablespoons extra virgin olive oil
1 medium onion
1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
Pinch of dried crushed red pepper
Salt
Method:
- Blanch the kale: Bring a large pot of water to a boil. Add a tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside.
- Sauté onions, add smoked paprika and crushed red pepper: Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper.
- Add the kale and sauté for several more minutes: Sprinkle on more salt and smoked paprika to taste.
Dessert: Torta de Santiago, Higos rellonos, crème fraîche
Ingredients
350g ground almonds
2 tablespoons freshly grated blood orange zest
1 tablespoon ground cinnamon
5 organic eggs
250g granulated sugar
2 tablespoons freshly squeezed blood orange juice
icing sugar, to dust the cake
Method:
- Preheat the oven to 180°C / 350°F. Butter and line a 20 cm / 8" springform pan.
- In a large bowl, combine the almonds, zest, and cinnamon.
- Using an electric mixer, in a large bowl, beat the eggs and sugar for 1 minute until creamy.
- Fold the almond mixture along with the orange juice gently into the egg-sugar mixture until just combined.
- Bake the cake for about 55 minutes or until golden brown and springy on top. Check with a skewer, it should come out almost clean. The centre of the cake will be a bit fudgy. Let the cake cool for about 10 minutes before you take it out of the pan. Sprinkle with icing sugar.
Ingredients for the figs:
1 cup (250ml) water
1/2 cup (125ml) honey
1/2 cup (125ml) sherry
1/2 tsp ground cinnamon
20 dried figs
20 whole blanched almonds
100g dark chocolate, coarsely chopped
Creme fraiche, to serve
Method:
1. Combine the water, honey, sherry, cinnamon and figs in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 15 minutes or until sauce thickens slightly. Remove from heat. Set aside for 2 hours to infuse.
2. Preheat oven to 160C. Use a slotted spoon to transfer the figs to an oven tray. Use a small sharp knife to cut a small cross in the top of each fig. Place an almond and a little chocolate in each fig cavity. Bake in the oven for 10 minutes or until chocolate melts and almonds are lightly toasted. Remove from oven.
3. Meanwhile, place the saucepan of poaching liquid over high heat. Bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce thickens. Remove sauce from heat.
4. Arrange the figs among serving plates. Drizzle with caramel sauce and serve with creme fraiche.
