Spanish Recipes
17 recipes found
Spanish-Style Chorizo and Romesco Burgers with Manchego Cheese
A Spanish-inspired burger featuring smoky chorizo, sharp Manchego cheese, and a zesty Romesco sauce for a flavourful twi…
Carrilleras al Vino Tinto
Carrilleras al vino tinto ¡Tan tiernas que se deshacen en la boca!
Pulpo a la Gallega
Tender octopus over warm potatoes, finished with Pimentón de la Vera, flaky sea salt and a generous amount of good olive…
Arroz con Leche
Creamy rice cooked with milk and cinnamon, sweetened with condensed milk and vanilla.
Horchata Casera de Chufa Valenciana (Homemade Valencia Tiger Nut Horchata)
Today we are going to prepare one of the most famous summer drinks, homemade horchata with Valencia tiger nuts. This ref…
Brava Sauce
And once you have this in your fridge you’ll put it on everything — eggs, meat, tacos, burritos… everything.
Ajo Blanco with Grape Tartare and Sea Bass
The ajo blanco was silky smooth with a really complex flavour. The grapes added a nice sweet note that the dish really n…
Croquetas de Pollo y Jamón
Croquetas de pollo y jamón, crispy outside, ridiculously creamy inside.
Tomatillo Chile Gazpacho with Roasted Baby Zucchini, Figs & Microgreens
Fresh tomatillo and zucchini gazpacho with roasted figs and herbs, lightly spiced and brightened with lime.
Yellowtail Crudo with Pickled Beetroot, Gooseberries, and Green Apple Tiger’s Milk
A gorgeous and tasty composition of yellowtail tuna, produce, and a lovely sauce 🐟
Tortilla Carbonara
Potatoes and onion in a creamy egg and guanciale sauce, lightly crisp on the outside.
Mini Churros with Dulce de Leche Hot Chocolate
Crisp churros with cinnamon sugar, served with warm dulce de leche hot chocolate.
Spanish Frittata with Herby Yoghurt and Greens
Eggs baked with golden potatoes, shallots and greens, topped with herby yoghurt.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
