‘A simple, rustic dish ye we’ve enjoyed for
ars, as it’s one our mother cooks’
Chicken with red peppers
SERVES 4 • 1 free-range chicken, about 1.5kg • 2 red peppers • 2 tbsp olive oil • Sea salt and freshly ground pepper
• 2 onions, peeled and sliced • 6 garlic cloves, peeled and chopped
• 2 thyme sprigs • 4 bay leaves
Chicken with red peppers
• Joint the chicken into 8 pieces. First remove the thighs and the legs, then the wings (at an angle with some breast meat attached), then the 2 breasts. Separate the thighs from the legs to give you 8 pieces. Halve the red peppers, remove the core and seeds, then cut into broad strips.
Churros and chocolate Clams, sherry and ham Clams, sherry and ham
SERVES 4 AS A STARTER • 50g jamón lardons • ½ onion, peeled and fi nely chopped
• 2 garlic cloves, peeled and fi nely chopped
• 400g fresh clams, cleaned • 125ml Fino or Manzanilla sherry
• Small handful of fl at-leaf parsley, chopped
• Cut the jamón into little 6mm cubes. Heat a large, heavy-based saucepan until very hot. Throw in the jamón and fry, stirring, for 1
minute. Add the onion and garlic and cook for another minute, stirring constantly.
• Add the clams and the sherry, cover with a tight-fi tting lid and cook over a high heat for 2 minutes or until the shells have opened. Discard any that stay closed.
• Scatter the chopped parsley over the clams, then divide between warm bowls and serve with good bread for mopping up the juices.
Recipes from Modern Spanish Cooking by Sam & Eddie Hart Published by Quadrille, priced £12.99 Photography © David Loftus
50 JULY 2011 Churros and chocolate
SERVES 4-6 • For the churros • 250g plain fl our • Pinch of salt • 50g unsalted butter • 200ml water • About 300ml vegetable oil for deep frying
• About 50g caster sugar
For the hot chocolate • 150g best quality dark chocolate (70% cocoa solids), plus a little extra, fi nely chopped, to fi nish
• 300ml double cream • 1 vanilla pod, split • 1 cinnamon stick • 100ml whipping cream
• To make the churros, put the fl our and salt into a mixing bowl. Heat the butter and water together in a saucepan until the butter has melted, then bring to the boil. Immediately pour into the fl our, mixing constantly with a wooden spoon to make a smooth, thick paste. Cover and refrigerate for 30 minutes.
• To make the hot chocolate, grate the chocolate into a bowl. Pour the double cream into a saucepan, add the split vanilla pod and cinnamon stick and bring to boil. Remove from heat, discard the cinnamon and vanilla pod, then add the grated chocolate and stir until completely melted. Whip the cream until fi rm.
• To cook the churros, heat the oil in a deep fryer or pan to 180˚C/Gas 4. Spoon the churros mixture into a churrera, or large piping bag fi tted with a 2cm nozzle, and squeeze out a tiny amount to check fl ow. Deep fry churros a few at a time. Pipe out 15cm lengths of the mixture directly into the hot oil, and deep fry for 7-10 minutes until golden brown. Remove from the oil, drain on kitchen paper and dust generously with the sugar.
• Divide the hot chocolate among glasses, dollop a spoonful of whipped cream on top and fi nish with a sprinkling of chopped chocolate. Serve immediately, with the hot churros.
• In a large, heavy-based frying pan (big enough to comfortably hold all the chicken), heat the olive oil until just smoking. Then add the chicken pieces and fry over a medium heat for about 5 minutes, turning to colour well on all sides and seasoning with salt and pepper.
• Add the onions, red peppers, garlic, thyme and bay leaves. Cook over a medium heat, turning and stirring occasionally, for 30-45 minutes until the chicken is cooked all the way through. Take off the heat, cover and leave to rest in a warm place for about 10 minutes before serving.
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