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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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

Pudding and Souse

                                                                               Receta en Español

Pudding and Souse is a traditional dish in Barbados,it is usual to take it on saturdays.

'Souse' is mainly pork and cucumber marinated in lime juice. This is a dish for brave people because one of its ingredients is the hottest pepper in the world Pimiento Scotch bonnet, it is much more spicy than a 'jalapeño'.

The parts of the pig usually in this dish are ears,hands and snout,but you can also use pork loin as I did :-).

The pudding that accompanies the 'Souse' is made of sweet potato, years ago they were used to add pig blood to give a darker color to the pudding, nowadays they use food colouring or leave it with the natural color of the sweet potato.

This dish has a good taste and it lasts a lot of days, given that it is marinated.

Take into account that we must prepare it at least 6 hours before lunch or better the day before.

Ingredients for Souse:

• 700 grams of pork loin.
• 1 onion.
• 2 o 3 cucumber.
• Pepper Scotch bonnet (or other type of chilli).
• Juice of 3 limes.
• Chopped parseley.
• 2 bay leaves.
• Some peppercorns.
• Salt.

Ingredients for the Pudding:

•   600 grams of sweet potato.
•   1/2 teaspoon of thyme.
•   1/2 teaspoon marjoram.
•   1 teaspoon of chive.
•   Pepper Scotch bonnet (or other type of chilli).
•   A pinch of sugar.
•   A pinch of salt.
•   60 grams of butter.

Method for the Souse:

1-  Salt pork loin both sides, besides, sprinkle some lime juice over both sides too, let stand for 30 minutes.

You can see at the pictures the differences after 30 minutes. 

2-  Wash the meat and put it in a pot with some boiling water , bay leaves and peppercorns. Let it cook for 1 hour at medium - low heat.

3- Place the meat under cold water to let it get cool fast , then cut it into stripes 1 centimeter dick. Cut cucumber into slices , cut onions in little pieces. Place everything in a crystal bowl.

4- Add salt, lime juice and some water until all the ingredients are covered. Let stand at least for 6 hours (at room temperature).  If you let it stand more time it will be better. It must be served at room temperature accompanied by the sweet potato pudding.



Method for the Pudding:

5-  Peel and grate the sweet potatos.

6-  Instead of grating the sweet potato you can also use a food processor to crush them.

7-  Put the sweet potato in a bowl and add the rest of the ingredients for the pudding (thyme, marjoram, sugar, salt, chive,Pepper Scotch bonnet) , mix well.

  

8-  butter  an oven proof recipient , then put the pudding inside and pour the rest of the butter over the pudding.





 9-  Preheat oven at 350 º C for 10 minutes, then cook for 30 minutes at the same temperature.

My comments to the Recipe

The lime sour mixed with the pudding sweet is a great mixture, besides the spicy is a very refreshing combination. Because of the lime the chilli itching vanish little by little after some days.





Barbados

Chicken Chancao

                                                                               Receta en Español

Chicken chancao is a typical dish from Tarija, a region at the south of Bolivia, limiting south with Argentina and Paraguay.

Ingredients (2 people):

-  1 piece of chicken per person.
-  2 medium onions.
-  2 carrots cut into strips.
-  3 sprigs of parseley.
-  2 whole gloves of garlic.
-  Salt.
-  65 grams of Green peas.
-  1 potato per person.
-  ají paste to taste.
-  4 tomatos finely chopped.
-  1 lettuce leaf per person.
-  1 boiled egg per person.
-  Water.

Method:

1- Put in a big saucepan meat, onion cut in pieces, carrot cut in stripes, parsley, garlic and salt. Add water until meat is completly covered. Cook for 40 minutes or until meat is done.

2- Take a smaller saucepan, pour some spoonful of the chicken broth and add Green peas, cook for 10 or 15 minutes.

3- Put aside the Green peas and use the same saucepan to cook potatos and eggs. Cook them until potatos are soft.

4- Peel tomatos; the easiest way to do it is drawing a circumference on the surface of the tomato with the help of a knife. Boil water in a saucepan, once reached boiling point, bath tomatos in the boiling water during 20 seconds, use a skimmer to take them out of the water. Let tomatos get cold and you will see how easy they can be peeled!.

5- Cut the remaining onion in little pieces and saute it in a saucepan, until it gets brown.

6- Cut tomato into little pieces, add it to the onion, add salt.
Let it cook for half an hour at medium heat. It is not a tomato sauce, just the pieces of tomato well done will be the side dish.

7- Serve this putting in every dish the following: 1 lettuce leaf, 1 boiled egg cut into slices, 1 peeled whole potato, 1 piece of chicken. Pour a spoonfull of Green peas over the chicken, and he 'sauce' of tomato and onion. Add some aji paste to the chicken.

It will be spicy so be carefull!.

You can do this récipe with the remaining chicken broth: Con el caldo del pollo que te ha sobrado puedes hacer esta receta: Quinoa soup.

My comments to the Recipe

Tomato and aji paste are a good accompaniment to the chicken.
This is a healthy dish, you should be carefull with aji!!.

Where you can buy the ingredients

Aji can be bought at latin products stores.

I bought it in Madrid at Quintana underground: Hermanos Machado 24 , at the corner with Calle Collados.

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

                                                                  By Caleb Moore (xrmap flag collection) [Public domain], via Wikimedia Commons