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Index
Cover
Title Page
Contents
Dedication
INTRODUCTION
MY FAVOURITE INGREDIENTS
STARTERS AND FRIED BITES
PIPARRAS PEPPERS
STUFFED PIQUILLO PEPPERS WITH BUTIFARRA, PRAWNS & MUSHROOMS
GOAT’S CHEESE, SOBRASADA & HONEY ON TOAST
BANDERILLAS
MEDJOOL DATE, ALMOND & SMOKED PANCETTA BONBONS
STUFFED EGGS
IDIAZABAL CHEESE, WALNUTS & HONEY
PRAWNS COOKED IN SALT
CRAB BUNS
SALTED ANCHOVIES & LARDO ON TOAST
SARDINES, GAZPACHO & RED ONION SALAD ON TOAST
PAN-FRIED ARTICHOKES & JAMÓN
CALÇOTS IN TEMPURA
A FEAST OF CALÇOTS WITH ROMESCO
CRISPY PRAWN, PIQUILLO PEPPER & PANCETTA ROLL
CHISTORRA WITH CIDER
STUFFED MUSSELS
MELON & JAMÓN
RUSSIAN SALAD
PIG’S CHEEK EMPANADOS
CRISPY PIG’S EARS WITH TXIMITXURRI SAUCE
LAMB’S KIDNEYS, CHORIZO, GARLIC & PARSLEY CRUMBLE
PENCAS
EGGS
TORTILLA WITH MORCILLA & PIQUILLO PEPPERS
TORTILLA WITH CHORIZO
SPANISH POTATO SALAD
JERUSALEM ARTICHOKE PURÉE, FRIED EGG & TRUFFLE
BROKEN EGGS, PEPPERS & POTATOES
BABY POTATO, HAM, EGG & TARRAGON SALAD
CONSOMMÉ WITH POACHED EGG
IBERIAN SCOTCH EGGS
SCRAMBLED EGGS, WILD MUSHROOMS, PRAWNS & PIQUILLO PEPPERS
MIGAS
SALADS
PERSIMMON, GOAT’S CHEESE & LAND CRESS SALAD
FENNEL, PEAR & RADISH SALAD
TOMATO, FENNEL & AVOCADO SALAD
JUDIÓN & FENNEL SALAD WITH SMOKED SALMON
BEETROOT SALAD WITH AJO BLANCO & DILL VINAIGRETTE
CHICORY, ANCHOVY & SALMOREJO SALAD
MOJAMA, AJO BLANCO & MANGO DRESSING
BABY VEGETABLE SALAD
GEM SALAD WITH BOTTARGA, WALNUTS & PINE NUT DRESSING
CATALAN COD SALAD
OCTOPUS, PRAWN & VEGETABLE SALAD
VEGETABLES
WILD MUSHROOM RICE
BRAISED HISPI CABBAGE WITH GARLIC CREAM SAUCE
FLAT GREEN BEAN, TOMATO & POTATO STEW
CAULIFLOWER WITH SALTED ALMONDS, SHALLOT & CHILLI
CREAMY MASHED POTATO & CHARD
GRILLED COURGETTES WITH PARSNIP PURÉE & ROCKET PESTO
GRILLED LEEKS VINAIGRETTE
ESCALIVADA
GREEN ASPARAGUS, ROMESCO & IDIAZABAL CHEESE
FISH AND SHELL FISH
SQUID, PUNTARELLE, TOMATOES, ANCHOVIES & CAPERS
SQUID & PRAWN FISHBALLS WITH SAFFRON SAUCE
SQUID ENCEBOLLADO
CHICKPEA & SQUID STEW
SQUID IN ITS OWN INK
BOILED OCTOPUS WITH SMOKED SWEET PAPRIKA & ‘CACHELOS’ POTATOES
CHICKPEAS, PRAWNS & SQUID IN ADOBO
CUTTLEFISH & SAMFAINA
GALICIAN CRAB OR CUTTLEFISH EMPANADA
RAW PRAWNS & SCALLOPS WITH OLIVE OIL & LIME DRESSING
BAKED SCALLOPS WITH GARLIC & PARSLEY BREADCRUMBS
MUSSELS A LA MARINERA
CLAMS & ARTICHOKES
CLAMS IN SALSA VERDE
COCO BEANS & CLAMS
COCKLES WITH PARSLEY, CHILLI & SHERRY
GRILLED RAZOR CLAMS AL AJILLO
OYSTER CEVICHE
TXANGURRO
SALT COD WITH PUMPKIN PURÉE & BLACK OLIVE SALAD
ALIOLI COD & POTATO GRATIN WITH SULTANAS
WHOLE BRILL WITH GARLIC SAUCE
CLUB RANERO SALT COD
GRILLED SEAFOOD SKEWERS
SKATE WITH CHORIZO PIPERRADA
GRILLED BREAM
MARMITAKO
RICE WITH RED MULLET
SEA TROUT, AUTUMN ROOT PURÉE & MORCILLA
SEAFOOD STEW
MEAT
MY FIRST CHICKEN
CHICKEN IN GARLIC SAUCE
CHICKEN & MOJO ROJO & PATATAS A LO POBRE
RICE WITH CHICKEN & PISTO
MARINATED GRILLED QUAIL WITH HONEY
MY MUM’S BRAISED RABBIT IN SALSA
PORK BELLY & MOJO VERDE
BRAISED IBERIAN PORK RIBS
PORK LOIN IN ADOBO & BÉCHAMEL SAUCE WITH BROKEN POTATOES
BUTIFARRA, CARAMELIZED ONIONS & SHERRY
PIG’S TROTTERS IN SPICY TOMATO SAUCE
POTATO & CHORIZO STEW
BASQUE BEAN STEW
OXTAIL STEW
BEEF STEW
BAKED AUBERGINE WITH MINCED BEEF & IDIAZABAL CHEESE
CALVES’ LIVER, ROCKET & CHILLI
LAMB CUTLETS WITH TUMBET
PAN-FRIED LAMB SWEETBREADS WITH GARLIC, CHILLI & PARSLEY
DESSERTS
ARROZ CON LECHE
TORRIJAS
GOXUA
LECHE FRITA
CUAJADA
PEACHES IN SYRUP
ORANGE SORBET
LEMON SORBET
WALNUT & SULTANA ICE CREAM IN PX SHERRY
TURRÓN ICE CREAM WITH ALAMEDA SHERRY
CHERRY TART
PEAR TART
FLAN
DOUGHNUTS & HOT CHOCOLATE SAUCE
MIXED BERRIES WITH MASCARPONE MOUSSE
THIN APPLE TART
OILS, SAUCES AND STOCKS
AJILLO
SPICY TOMATO (BRAVA) SAUCE
CHILLI OIL
ALIOLI
MAYONNAISE
CRAB/PRAWN STOCK
SUPPLIERS
OTHER SUPPLIERS, BY INGREDIENT
GRACIAS
Follow Penguin
Copyright
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