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Gazpacho

Ingredients:

Cucumber 25gm
Tomato 200gm
Onion 50gm
Capsicum 50gm
Garlic 6-8flakes

STEPS:

1 Prepare all vegetables and cut roughly
2 Puree all ingredients, strain and chill with ice cubes
To Serve:
Ladle soup into cups and float a slice of cucumber topped with brunoise of cucumber, tomato and capsicum. Serve cold preferably chilled.

Standard:

Chilled soup, thin consistency, reddish brown in colour, refreshing taste and flavour.

Paella

Ingredients:

Rice 200gm
Olive oil 50ml
Onion 300gm
Garlic 4-6flakes
Saffron 1gm
Carrot 30gm
Peas 30gm
Capsicum 30gm
Tomato 30gm
Spicy sausages 1No
Chicken joints 100gm
Medium prawns 100gm
Clams 6-8No
Mussels 4-6No
Salt to taste

Pre-Preps

1. Cut vegetables into dices and blanch. Cut sausages diagonally.
2. Season chicken joints. Shell and de-vein the prawns.
3. Wash and scrub clams and mussels.

Method

1. Wash and drain rice. Heat olive oil, sauté garlic, onions and then sausage followed by rice and chicken.
2. Mix well. Add sufficient water and stock to cook the rice. Add meat, seafood and vegetables as and when depending on how long it takes to cook.
3. Season and flavour with saffron.

To Serve:

Ensure that rice is hot and serve from the skillet.
Standard:
Rice must be yellow in colour and flavoured with saffron. Texture must be a bit sticky. Meat, seafood and vegetables should contribute to taste with flavour and colourful appearance of the dish.

Spanish Omelet

Ingredients:
Small potatoes 300gm
Onions 200gm
Eggs 3No
Salt 10gm
White pepper powder 10gm
Oil for deep frying

Pre-preps:

1. Peel and slice potato medium thick
2. Peel and slice onion. Sprinkle salt. Squeeze dry.
3. Beat the egg white and yolk to form a foam. Season with salt. Add pepper powder.

Method:

1. Heat oil and then deep fry the potatoes.
2. When they are half done add the sliced onion and continue to fry till onions are golden brown.
3. Drain from the oil and add to the beaten egg. Allow to soak for 15-20 min.
4. Take an omelette pan and grease with some oil. Pour the egg-potato mixture and spread evenly.
5. Allow to cook on a slow fire. Then complete the cooking in the oven or under the salamander.

Spanish Wreath

Ingredients:

Refined flour 250gm
Yeast 10gm
Sugar 10gm
Fat 10gm
Salt 8gm
Onions 1medium size
Red chilli flakes few
Cumin powder 1/2tsp
Red/yellow peppers finely chopped

Method

1. Chop the onions finely. Roast chilli flakes.
2. Make a dough using all the above ingredients. Rest the dough for 30min.
3. Knock back the dough and divide into 30 small portions. Keep it for intermediate proving.
4. Take 3 portions. Make strands, plait them. Make a wreath with the plait. Place on a greased tray. And sprinkle the chopped peppers.
5. Prove, bake at 250C for 10-12min and grease with fat.

Empanadas:

Ingredients

Refined flour 100gm
Powder sugar 15gm
Margarine 60gm
Chilled water to mix
FILLING:

Cake crumbs 100gm
Mixed nuts 50gm
Jam 50gm
Chocolate -Fudge icing 1lt
Egg 1No
Pear 50gm
Apple 50gm

Steps:

1. Make a short crust pastry dough. Allow it 2 rest.
2. Mix cake crumbs, nuts, jam and fruits. Divide into 4 portions.
3. Divide short crust pastry into 4 equal portions.
4. Roll out each portion into a square. Apply fudge icing in centre. Place filling and fold it into an envelope
5. Serve with crème anglaise.