Carne al toro - Recipe from Cádiz

Carne al toro is a traditional recipe from the province of Cádiz.

This dish, as its name suggests, was initially made with bull meat, but today it is made with any type of meat that is cooked in the same way, with vegetables and wine.

The origin of the recipe is relatively recent, in the 70s of the last century (50 years ago), a restaurant in Puerto de Santa María called 'Tendido 4' popularized it, people went to the restaurant to eat this dish and later it began to be cooked in other restaurants and bars of the area.

The recipe was devised by Luisa Aldana, the mother of Fernando Fernández, the owner of the restaurant El Tendido 4. The Fernández family was well known in the city because they were dedicated to the world of greengrocers.

Ingredients :

- 800 g beef to stew.

- 1 onion.

- 1 red pepper.

- 1 green pepper.

- 2 carrots.

- 2 garlic cloves.

- 100 ml crushed tomato.

- 1 slice toasted bread.

- 1 glass red wine.

- 1/2 glass water.

- 1 teaspoon sweet paprika.

- 1 teaspoon spicy paprika.

- 1/2 teaspoon ground cumin.

- 1/2 teaspoon ground cloves.

- 1 teaspoon oregano.

- 1 bay leaf.

- olive oil.

- Salt.

- Pepper.

Method:

1- Season the meat with salt and pepper and sautée it in a pot with a little oil.

2- Once the meeting starts to be done, set aside.

3- Peel the onion, carrots and cut them into medium pieces along with the red and green peppers.

4- Sauté in the same pot where you cooked the meat.

5- Add the meat, crushed garlic or garlic cut into very small pieces, bread, bay leaves and crushed tomato.

6- Add the salt, all the spices and the wine, cook until slightly reduced.

7- Add some water just to cover the meat, put the lid of the pressure cooker on, and turn the heat to maximum until the steam starts to come out, then set the heat to minimum and cook for 30 or 40 minutes.

8- Use some chips as side dish , you can also accompany it with rice or eat it alone.

You can also watch the recipe at my Youtube Channel:

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Receta en Español

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Chickpeas with prawns - Recipe from Cádiz

Chickpeas with prawns is a very typical recipe from the province of Cadiz, it is very tasty.

Ingredients (2 people):

- 400 g chickpeas.

- 200 g prawns.

- 1 big onion.

- 1 green pepper.

- 1 tomato.

- 2 cloves of garlic.

- parsley.

- paprika.

- oil.

- salt.

- 1 carrot.

- 1 /4 dry ñora pepper.

- 2 bay leaf.

- 50 ml white wine.

- a few strands of saffron.

- 10 ml tomato sauce.

Method:

1- Soak the chickpeas the night before.

2- We cook the chickpeas in a pressure cooker with a bit of salt and water, put the lid on and first put on high heat, once the steam starts coming out, put on low heat and cook for 1 hour.

3- Place the prawns in a pot with enough water to cover them by about two fingers. Boil for a few minutes until they turn red. Save the broth. Peel the prawns once they are cooled. If you bought pre-cooked prawns, peel them and make a broth using the shells.

4- Turn the vegetables into slices.

5- Sauté the onion and garlic in a bit of oil until the onion becomes translucent.

6- Add bay leaf and ñora, sautée for one more minute.

7- Add the rest of vegetables and cook until they are soft.

8- Add the broth , get rid of the bay leaf and crush everything.

9- Add the cooked chickpeas, salt, pepper, saffron, wine, and parsley. Cook for 5 more minutes to let the alcohol from the wine evaporate.

10- Add the prawns.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

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Sapasui from Samoa

  Sapasui is a typical dish in Samoa, the dish is a witness of the history of the country.

Sapasui was introduced by Chinese workers who arrived from the southern provinces of China to work in the 19th-century German Samoa. The Chinese were prohibited from mixing with the island's inhabitants, but despite this, marriages with Samoans emerged, and little by little, this Chinese-origin dish became part of Samoan culture.

It is an economical and very simple dish, a way to use leftovers. It is made with very thin transparent noodles called glass noodles or cellophane noodles.

These noodles are mixed with meat, which can be beef, pork, or chicken, along with vegetables, mainly cabbage and carrots.

Ingredients:

- 500 grams of meat.

- 1 package of glass, vermicelli or cellophane noodles.

- 1 onion.

- 3 tablespoons of soy sauce.

- 3 carrots.

- 1/2 cabbage.

- 2 garlic cloves.

- Pepper.

Method:

1- Cut the carrots into slices and the garlic and onion into julienne strips.

2- Remove the central part of the cabbage and cut the rest into stripes.

3- Sautée the onion and garlic.

4- Add the carrot and continue cooking until the carrot is soft.

5- Add the cabbage and cook for some minutes.

6- Add the meat cut into littles pieces and cook until the meat is done. Add pepper but do not add salt, the soy will give the salty taste later.

7- Put some water to a boil , add the soy sauce. Once the water reaches the boiling point add the noodles and cook for 10 minutes.

8- Add the noodles to the casserole with the cabbage and meat, you can also add some of the broth.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Samoa

Rosemary Lamb from New Zealand

Lamb is very common in New Zealand, They are not original from the country but they adapted to the environment very well and today they outnumber three times the humans.

Rosemary lamb is the most common way to cook the lamb at New Zealand , eaten for special occassions even Christmas or New Year's Day

Ingredients:

- 1 leg of lamb.
- 6 garlic cloves.
- 3 potatoes.
- 1 sweet potatoes.
- 2 lemons.
- dried figs.
- Chives.
- little onions.
- One piece of pumpkin .
- 100 grams of mushrooms.
- Radish.
- 1 tablespoon rosemary.
- 1 tablespoon parseley.
- Salt.
- Pepper.

Method:

1- Peel and cut all the vegetables in little pieces (Potatoes, sweet potaoes, pumpkin, mushroom, radish).

2- Peel the lamb leaving a little layer of fat.

3- Pour some oil in a oven proof dish, put all the vegetables inside.

4- Add the little onions, dried figs and chives.

5- Put the lamb leg on top of all the vegetables , cut garlic cloves in half ,make some cuts along the leg's lamb and place the garlic cloves into each cut.

6- Make the sauce with 2 lemons' juice, a tablespoon rosemary, a tablespoon pearsley, salt and pepper. Mix well and pour over the lamb.

7- Preheat the oven to 200ºC, cook at the same temperature for 1 hour and 20 minutes.

To see if the lamb is well cooked poke the meat with a knife.

Let cool for 10 minutes and serve accompanied by meant, currant jam or rosehip.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

New Zealand