Champiñones al Ajillo ~ Spanish Garlic Mushrooms
Posted on April 26, 2013 by The Gourmet Vegan - No Comments
Champiñones al Ajillo ~ Spanish Garlic Mushrooms
This is another one of those dishes that you will find everywhere in Spain and is absolutely stunning. Quick and delicious. All this dish needs is a hunk of crusty bread and you will be in heaven. One of my personal favourite tapas dishes.
Originally posted as part of the “Saturday Night Takeaway” feature, but The Gourmet Vegan
 10 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
250 g ( 9 oz ) mushrooms, quartered
4 cloves garlic, cut into slivers
2 whole dried red chillies (optional)
6 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
Tablespoon fresh parsley, chopped
METHOD
Heat the oil in a pan and fry the chilli, if using, for a minute before adding the garlic and continuing to cook for about 30 seconds.
Add the mushrooms and sea salt and continue to cook until the mushrooms start to release water and soften slightly.
When all of the water has evaporated, add the parsley, mix well and serve.
RECIPE NOTES
Quick and simple. Prepare at last minute if serving with other dishes.
RECIPE TIPS
You can give this dish an extra dimension by using a variety of fresh and wild mushrooms.
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Chickpea and Asparagus Empanadas ~ Traditional Spanish Pasties
Posted on April 26, 2013 by The Gourmet Vegan - No Comments
Chickpea and Asparagus Empanadas ~ Traditional Spanish Pasties
When I first decided on the collection on Tapas recipes, I knew these would be first on the list. These are a MUST make. If there is only one thing you make, these have to be tried. The texture of the pastry combined with an amazing filling is heavenly. Lightly fried and then oven baked, these will be a winner in your house for sure.
Originally posted as part of the “Saturday Night Takeaway” feature, but The Gourmet Vegan
| 60 Minutes |
Serves 5-6 |
? kcal per serving |
INGREDIENTS
For the pastry
3 cups plain flour
1.5 tablespoons vegetable fat, I used Trex
1 cup warm water
1 tablespoon baking powder
1 teaspoon salt
For the filling
1 medium onion, finely chopped
100 g ( 4 oz ) asparagus, chopped into 1 inch pieces
1 pinch salt
2 tablespoons oil
1 clove garlic, minced
200 g ( 7 oz ) tinned chopped tomatoes
1 heaped tablespoon tomato puree
1.5 teaspoons agave nectar
2.5 tablespoons tamari or soy sauce
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
200 ml ( 7 fl oz ) water
120 g ( 4.5 oz ) chickpeas, lightly crushed
Oil for frying ( you will need a good 2cm of height of oil in the pan ) , or these can cooked in a deep fat fryer
METHOD
Begin by preparing the pastry.
Place the flour into a bowl and make a well. Place all of the ingredients, except the water, into the well and then pour in the warm water.
Mix well with your hands until the pastry starts to come together. If you feel it is a little too dry add a splash of water until you get a good pastry texture.
Remove from the bowl and kneed for for about 5 minutes. This keeps the pastry warm and allows it to become soft and elastic.
Form into a ball, wrap in cling film and leave in a warm place until you are ready to use it.
Now start the filling.
Heat the oil in a large frying pan over a medium heat and fry the onions and asparagus with a pinch of salt for 4-5 minutes until the onions start to soften and slightly caramelize. Add the garlic and fry for a further minute.
Now add all of the other ingredients with the exception of the chickpeas.
Cook on a simmer for approximately 10 minutes, frequently crushing the tomatoes and asparagus with the back of a spoon so that they break down. As the mixture starts to become dry, add the chickpeas and continue to cook for a few more minutes, stirring until you have the constancy of a pasty filling. Not too wet, but not too dry. Allow the mixture to cool down.
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6
Now prepare the empanadas
Cut the pastry into sections that are roughly the size of a lemon.
Roll out the pastry to approx 2mm thickeness and place a saucer on the pastry. Cut around the saucer to get a good round shape.
Place 2 big spoons of the mixture into the middle of each round, wet the sides of the pastry with a little water, and fold over to create a half moon. Be sure the sides are sealed and use a fork to decorate and crimp the edge of the empanada.
Heat the oil in a pan, and when hot enough for frying, place the empanada base down and fry for approx 45 seconds until the base is golden brown. Turn over and do the same for the other side. When the empanada is golden all over place on kitchen towel to drain and then place on a baking tray.
When all of the empanadas have been fried and placed on a baking tray, place in the oven for 10 minutes.
These can be served hot or cold.
If you wish to reheat, they can be placed back in the oven for another 10 minutes to heat through.
RECIPE NOTES
Prepare the filling in advance to speed up the preparation of the recipe.
RECIPE TIPS
Once fried, drain on kitchen towel immediately. This keeps the pasties nice and crisp.
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Lentejas Caseras ~ Traditional Spanish Lentils
Posted on April 26, 2013 by The Gourmet Vegan - No Comments
Lentejas Caseras ~ Traditional Spanish Lentils
These are a true taste of Spain. One of the staples of Spanish cooking. You cannot walk into any home, bar or restaurant without seeing a version on these on the menu and with one taste of this incredible dish you will understand why.
Originally posted as part of the “Saturday Night Takeaway” feature, by The Gourmet Vegan
| 75 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
125 g ( 5 oz ) dried green lentils
200 g ( 7 oz ) chopped tinned tomatoes, or fresh
500 ml ( 18 fl oz ) vegetable stock, I used Kallo
1 small green pepper, chopped
1 bay leaf
4 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, minced
2 carrots, peeled and chopped into bite size pieces
1 medium potato, peeled and chopped into bite size pieces
Pinch sea salt
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1/2 teaspoon black pepper
50 ml ( 2 fl oz ) vegan white wine or 50 ml water
METHOD
Begin by washing the lentils and then putting into a pan with the stock, tomatoes, green pepper and bay leaf. Bring to the boil, lower to a simmer and cook, partially covered, for 45-60 minutes or until most of the liquid has been absorbed and the lentils are soft.
Heat the oil in a frying pan and fry the onion, garlic, pinch of salt, carrot and potato. Cook for a good 6-8 minutes until everything is nicely caramelised.
Now deglaze the pan by pouring in the wine or water and then mix in the lentils mixture.
Add the thyme, paprika, smoked paprika and pepper and mix everything together well.
Heat through and serve.
RECIPE NOTES
This dish can be cooked in advance and reheated when needed.
RECIPE TIPS
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