SPANISH PORK SKEWERS (Pinchos Marunos)

The Greek and I went to Spain a couple of years ago and fell in love with the spicy pimenton flavours. I bought a few tins of La Chinata pimenton back and once I ran out I asked my daughter who was holidaying in Spain to bring back more!!! I have since sourced the same brand here in Auckland...


1 tsp dulce pimenton (sweet paprika)
1 tsp picante pimenton (smoked paprika)
1 tsp cumin
1 tsp oregano
1 tsp coriander
 2 garlic cloves crushed
1/2 tsp salt
A few grinds of black peppercorns
5 tblspns extra virgin olive oil
1 tspn red wine vinegar

750g cubed pork pieces (I like to use pork fillet)

Mix herbs, seasonings and garlic in a small bowl, stir in the olive oil and vinegar to make a paste.

Rub paste all over the pork cubes, cover and leave to marinate at least an hour - more if you can.
Thread 4 - 6 pieces of pork onto a skewer, so that the pieces just touch.
Pre-heat a pan to medium high and lightly oil it. Lay the skewers down and fry, turning from time to time, until the pork is cooked, about 10 minutes in total. 

Buen provecho!

TORTILLA DE PATATAS Y CEBOLLA (Potato and onion egg tortilla)

4 medium white potatoes
2 medium white onions
500 ml oil (I used a mix of cooking oil and olive oil)
6 eggs
salt

Peel the potatoes and onions, halve lengthwise and thinly slice crosswise.

In a medium sized skillet, heat the oil over a high heat until shimmering. Carefully add the potatoes and onions, ensuring they are covered in oil (adding a bit more if you need to)
Reduce heat to medium and simmer slowly for 20 - 25 minutes, until they soften and just begin to slightly brown. Using a slotted spoon, transfer the potatoes and onions to a colander to drain. Reserve 2 tblspns of the oil.

In a large bowl, beat the eggs until frothy (by hand or an egg beater) Season with a good pinch of salt. Pour the drained potatoes and onions into the egg, gently push down to cover completely with the egg and leave for 10 minutes to absorb.

Heat the reserved oil in a non stick medium sized skillet over a high heat. Pour in the egg, potato and onion mixture, swirl the pan in a circular motion for a few seconds to prevent egg from sticking. Turn heat to medium low and cook until the bottom is golden and the tortilla looks set, about 6 - 7 minutes.

Remove from heat, place a large plate over the pan, and carefully and quickly turn the tortilla over onto the plate, then slide it back into the skillet. Swirl again ina circular motion to settle the tortilla and tuck any edges down with a spatula. Cook for another 3 - 4 minutes until firm but still moist in the centre.

Turn the tortilla out onto a large plate and let cool before slicing into thick wedges to serve.

The Greek and I had it with a good dollop 
of some left over salsa brava and spinach with raisins and pine nuts

Absolutamente delicioso!

SALSA BRAVA

Salsa Brava

3 x tblspn extra virgin olive oil
1 x tsp smoked paprika
1 x tspn chilli flakes
1 x tblspn red wine vinegar
125 ml Spanish tomato sauce

Heat olive oil in a pan to medium high, add paprika, chilli flakes and vinegar, stirring until a smooth paste. Stir in the tomato sauce and season to taste. Thin the sauce with a little water if necessary.

ESPINACAS CON PASAS Y PINONES (Spinach with raisins and pine nuts)

Our trip to Portugal, Spain and Greece was cancelled because of Covid 19. I had already started packing!  (togs, a couple of books plus two new summer dresses)
So, the Greek and I thought that if we can't be in Europe, we'll pretend that we are and I'll cook and create at home while in lockdown instead!


500g spinach (fresh or frozen) - I used frozen whole leaf spinach rather than chopped spinach but it doesn't really matter what you use...
1/4 cup raisins
2 cloves garlic
1/4 cup pine nuts
2 tblspn extra virgin olive oil
pinch of salt
1 1/2 tblspns butter (optional)

Wilt spinach if fresh, or cook frozen spinach as per instructions on packet. Drain cooked spinach in a colander.

Place olive oil, garlic, pine nuts and raisins in a frying pan, place on medium to low heat and gently cook until fragrant. Careful not to burn the garlic!

Once cooked, remove from heat, stir through the butter if using, add the drained spinach and a pinch of salt, mix well and place back on a low heat to warm through.