TaSTy TaPaS
Chicken Croquetes
Serves 4 to 6
ingredients
1/2 cup of flour
500 cc (2 cups) of milk
1 cooked chicken leg
Salt
nutmeg (to taste)
750 cc (3 cups) olive oil
eggs and bread crumbs as needed to coat the
croquettes
method
Mince the uncooked chicken very finely.
Sauté it in a frying pan with two tablespoons
of olive oil. Dilute the flour in a little milk, stirring with
a wooden spoon or with an electric mixer. Heat the
rest of the milk in a saucepan. When it’s about to boil,
add the milk to the diluted flour, and keep stirring
with a wooden spoon to avoid lumps. Keep stirring
the mixture over a low heat for about 10 minutes
until the mixture turns into a thick but smooth cream.
add salt and nutmeg to taste, then add the chicken
and stir for three to five more minutes, always at low
heat. Spread the cream on a large, flat dish, and wait
for it to cool down. Make small oval balls using two
spoons or your hands. Dredge in the flour, dip in the
egg letting the excess drip off, and coat with bread
crumbs. Fry them until golden brown with plenty of
hot olive oil. Leave on paper towels to drain before
serving. Instead of chicken you can use bacalao,
jamón or a mixture of spinach, pine nuts and sultanas.
This Spanish Potato Salad is a traditional tapa and is
served throughout every region of Spain, with little
variation. a well-made ensaladilla rusa is a perfectly
balanced mixture of potatoes, hardcooked eggs, and
vegetables, using the mayonnaise solely to accent
these other flavours. This colourful salad is served at
nearly every tapas bar; often as a freebie when you
order a beer.
enslada Rusa
Serves 4 1 teaspoon Dijon mustard In a separate bowl, thoroughly mix the
ingredients Freshly ground black pepper, to taste mayonnaise, lemon juice and mustard.
3 medium (16oz) potatoes Chopped fresh parsley, to garnish add this mixture to the serving plate,
1 large (3oz) carrot, diced mixing well to ensure all the ingredients
5 tablespoons shelled green peas method are coated. Sprinkle with pepper and
2/3 cup (4oz) green beans In a saucepan, cook the potatoes and toss. Garnish with chopped parsley
1/2 medium onion, chopped carrot in lightly salted water. Bring to and put in the fridge. allow to stand at
1 small red bell pepper, chopped the boil and allow to simmer until almost room temperature for about one hour
4 cocktail gherkins, sliced tender. Fold in the peas and beans, and immediately before serving to enhance
2 tablespoons baby capers cook until all the vegetables are tender. the salad’s flavour. as any dish made
12 anchovy-stuffed olives Drain the vegetables and transfer with mayonnaise, ensaladilla should be
1 hard-cooked egg, sliced thin them onto a serving plate. add the refrigerated and will not keep for more
2/3 cup (5 fl.oz) mayonnaise onion, pepper, gherkins, baby capers, than one to two days. Serve with bread
1 tablespoon lemon juice anchovy stuffed olives, and egg slices. sticks or crusty bread for dipping.
viva magazine 35
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