David's Spanish Reds

To complement my previous entries for French and Italian reds, to be updated regularly.

• Lacima: Ribeira Sacra 2010 Dominio Do Bibei
• Rioja: R Lopez de Heredia Vina Tondonia Reserva 2002

David's Lentils

Maybe because I was very hungry after a spinning class, but this worked a treat. Luckily I had a lot of complementary leftovers in the fridge, that came together nicely.

top quality Spanish ready-cooked lentils (in a jar)
san daniele butt, cubed (or serrano)
steamed green beans, chopped into little cylinders
a few cherry tomatoes, de-seeded and chopped
onion, chopped
garlic clove, chopped
2 basil leaves, teared
a few rosemary needles
parsley, chopped
sherry oloroso
Spanish sweet paprika
ground black pepper
smoked Maldon sea salt
EVOO

1. saute onion, then add garlic and finally ham cubes and rosemary
2. add paprika, then when pan gets sticky add a tsp of sherry
3. add beans, tomatoes and stir
4. add lentils and basil, cook until lentils warmed through
5. season, serve and add a drizzle of EVOO

Michelle's Bday Celebration

The cocktail menu for Michelle's big birthday at Zafferano's Friday night. A very nice time indeed, and even better…. a total surprise! Classic no-nonsense things. Kicked off with blinis all around, followed by a delicious IS Solinas, Carignano-Bovale Argiolas 2009 from Sardinia.

• grana padano 24 months
• san daniele prosciutto
• bresaola roll
• beef carpaccio & french beans
• crab & pesto spoon
• funghi bruschetta
• carasau bread with burrata & anchovies
• tuna tartar
• risotto zafferano
• malloreddusu with spicy sausages
• tiramisu with one candle : )

Next Dinner

This might be a useful way to plan my next dinner. Brainstorming and streamlining as I go, until it looks just right.

• chestnut veloute & shredded canard confit
• morcilla two ways: apple chutney & buffalo mozzarella; and with caramelized red pepper strips & quail egg 
• sardines, mint & garlic
• cuttlefish & squid rice, pan-fried monkish, quince aioli
• crisp & cold green salad 
• pan carasau, buratta & anchovy
• malloreddusu & spicy sausage

Bloody Caesar

Had no idea that this was Canada's unofficial official drink. Rather than use store-bought Clamato I'd try to make it somehow.  I assume there is no inspiration from the Caesar salad whose primary ingredients don't feature in the cocktail.

1 tsp celery salt
1/2 tsp fresh ground black pepper
1 oz vodka
1/2 tsp worcestershire sauce
1/2 tsp tabasco sauce
Clamato juice (or mixture of two parts clam juice to one part tomato juice)
1/2 lime
celery hearts for garnish

1. combine celery salt and pepper in shallow dish
2. wet the edge of a pint glass and rim in the celery salt mixture
3. fill glass with ice, pour in vodka, worcestershire sauce and tabasco sauce
4. top with Clamato
5. gently squeeze lime wedges into the glass, drop in the juiced pieces and garnish with celery

Stein's Fish Curry

I couldn't resist making note of this curry on our flight back from Europe. Rick Stein has put a lot of research into curries, so I trust that this would be a good starting point from which to dabble in this a bit more.

4 tblsp vegetable oil
1 tblsp yellow mustard seeds
1 large onion, finely chopped
3 garlic cloves, finely crushed
30 fresh curry leaves
2 tsp Kashmiri chilli powder
2 tsp ground coriander
2 tsp ground turmeric
400 gr chopped tomatoes
100 ml tamarind liquid
2 green chillies, sliced lengthways into 6 pieces
1 tsp salt
700 gr snapper fillets, cut into 5 cm chunks
boiled basmati rice

1.  heat oil over medium heat, when hot add mustard seeds and fry for 30 seconds
2. stir in onion and garlic and fry gently for 10 minutes
3. add curry leaves, chilli powder, coriander and turmeric and fry 2 minutes
4. stir in tomatoes, tamarind liquid, green chillies and salt, simmer for 10 minutes or until rich and reduced
5. add the fish, cook for a further 5 minutes or until just cooked through
6. serve with plain rice

Sardines, Garlic & Mint

An easy recipe for a much adored fish.

12 fresh sardines, scaled and gutted
maldon sea salt
EVOO
green garlic (or scallions)
1/4 cup coarse fresh bread crumbs, toasted
1 tblsp capers
1/3 cup loosely packed mint

1. arrange butterflied sardines on a baking sheet, skin side up
2. season both sides with salt, and brush both sides lightly with EVOO
3. roast sardines, skin side up, for about 5 minutes or until skin starts to sizzle
4. in a small pan, add garlic to EVOO and saute until soft
5. over medium-low heat, replenish pan with a few tblsp EVOO and sprinkle breadcrumbs, saute for 2 minutes or until they crisp up and darken slightly
6. remove from the heat, add garlic, stir in capers and mint and set aside until serving
7. transfer sardines to a serving platter or divide among plates, squeeze some lemon over the top, spoon the garlic mixture over the sardines and drizzle with EVOO