Annie B´s Spanish Kitchen

One Very Divine Salad - a perfect starter

2011-07-11T16:56:00.003+02:00

This yummy salad of Fresh Figs, Cabrales Blue Cheese, Walnuts & Bacon, fried and then pan de-glazed with PX Sherry, was the first thing I served to guests on a recent course. When at the end of the course we were discussing favourite dishes of the week - guests kept refering back to this spectacular salad.

For years I’ve been assembling a salad combo of Avocado, Bacon, Mango & Walnut with Roquefort. Not because I don’t want to use a Spanish blue cheese, it’s just that the much sought after blue cheese of Spain’s dairy herds in Asturias, Cabrales, has been impossible to find here. That was until recently when Palomita (the best deli in town) started stocking it. It was one of those real jump up & down for joy moments when I saw it winking at me from Mari-Paz’s deli counter. In the past I’ve mixed brevas with Roquefort and even had the opportunity to use mango with Cabrales, but – WOW – Brevas with Cabrales!! It was incredible. I’m not one for keeping left over salad because lettuce looks really unappealing when it’s been ‘cooked’ by vinegar but the salad combo was so delicious that the tiny bit leftover was popped into the fridge and the following day - the flavours were still sensational.

This is what you need - one salad bowl and the following ingredients assembled to make this scrummy salad of total divineness.

Fresh Green Fig Salad with Cabrales Blue Cheese, Toasted Walnuts and Fried Bacon de-glazed with PX Sherry - serves 4

8 x large Brevas or fresh figs, peeled & quartered
1 x pkt of chopped bacon bits (approx 120gms)
100mls PX Sherry to de glaze
Huge handful of peeled Walnuts, toasted lightly in dry fry pan
100gms of Cabrales or Roquefort or Stilton – crumbled
The best sweet lettuce you can find – Romaine, lettuce hearts etc

Instructions

Begin by washing and drying the lettuce and put in bowl.
Toast walnuts in dry fry pan and decant onto a plate after toasting.
Wipe fry pan clean of any walnut skins with a dry cloth and return pan to a high heat.
Cut figs into quarter, peel & scatter over lettuce along with crumbled Cabrales and walnuts.
Grind some Black Pepper on top.
Add bacon to burning hot fry pan then patiently leave to sizzle and brown for maybe a minute before you start to toss/stir. When browned you may want to wipe away excess fat with paper towel.
Turn the heat down and add PX.
Bubble until slightly reduced.
Scatter over salad with a good slug of Extra Virgin Olive Oil and a generous splash of Sherry Vinegar.
Toss gently.

Buen Provecho!

Calmer Moments

2011-07-07T14:27:00.003+02:00

Sometimes the going can get tough in the kitchen, normally due to lack of Sherry, but we have the most comfortable reclining chairs for you in which to sit back and relax....................

PX Monday

2011-07-04T18:17:00.006+02:00

An amazing Oasis Tart was made in class today. First we made the pastry shell and then after baking it blind, we filled it with a divine concoction of dried figs, moscatel raisins & dates, all soaked in PX Sherry, mixed with a creme friache & flaked almond custard. Served warm with even more creme fraiche, a sprinkling of cinnamon and several glasses of chilled PX. Sooooooooooooo incredibly yummy.

Annie B's Spanish Weddings!

2011-06-28T15:09:00.006+02:00

My rooftop azotea has been the setting for many fun and crazy things over the years so when Ken and Jackie asked if they could use it as the setting to recommit to each other in front of their teenage children, to celebrate their 23rd wedding anniversary, I answered with a very definite YES.

Having found the services of Ale to guide them through the event and Marco to speedily make commitment rings, the bride and groom arrived with 3 bewildered children - wondering what was happening. They thought their parents were dragging them off to a Flamenco class!

Both Ken and Jackie had prepared little vows for each other. And with a splash of Cava and Sherry, it was one of the most romantic moments ever!

And the next one please!!

The fino things in life | Travel

2011-06-08T18:50:00.001+02:00

A great article by Charles Campion in London's Evening Standard about the glories of Jerez and Sherry.

The fino things in life | Travel

Cooking for One

2011-06-01T15:39:00.002+02:00

Blissful lunch for ONE! Yummy green beans and pinenuts bought in Tangiers yesterday with BBQ Moroccan Spiced Chicken and Sunday's Baba Ganouj (which tastes even better today). Plus a fab chilled Mahou. Don't ever think that cooking for one can't be fun :-)

Bakewell Paper Management

2011-05-18T18:53:00.002+02:00

Poor Juan the Fruteria I pester him most days with the same question – ¿De donde?. Provenance. If it’s not from the provinces of Cádiz, Grenada or Málaga – I think twice. I reluctantly support the poly tunnel barons of Almeria in times of emergency. However, there are times when kitchen staples such as oranges, lemons and grapes are just not in season here. If not available in Spain, you can be sure they come from South America. At a push, in August, oranges will even be coming from South Africa. It’s not that I’m working on reducing my carbon footprint, more that I work on supporting what’s local and seasonal. On just about everything – that is everything apart from bakewell paper and chocolate.That I bring from UK. Oh yes - Waitrose Essential Baking Parchment is TOTALLY essential in my life. You can almost find a substitute for every kitchen ingredient but there is no substitute for this magical paper.

Travel Guru at Annie B's Spanish Kitchen

2011-05-11T19:12:00.003+02:00

It's always such a pleasure to welcome new visitors to the kitchen but even more so when they love their experience enough to shout it from their blog!!

Thank you Cathy. Come back for more Sherry soon.

http://travelgurutv.blogspot.com/2011/05/cadiz-region-cookery-course.html

Roof with a View

2011-05-09T15:27:00.004+02:00

The crowning glory of Annie B's Spanish Kitchen is without doubt the azotea (roof terrace). If you tell someone Spanish you have an azotea, they will know you are in Andalucia. They are only refered to as azoteas in this part of Spain.

On days like today when the sky is the deepest blue and the sun is waving at me, the view from my azotea never fails to take my breath away. Nothing ever looks as good when taken with my camera (unless you can eat it!) however in this photo you are looking over the beach at Zahara de los Atunes, towards the northern coast of Morocco. Everything that enters into the Med does so through this Estrecho - ships, boats, basking sharks, whales, dolphins and of course the blue fin tuna at this time of year.

This azotea is an idyllic place to sip on your chilled Manzanilla and munch on a few olives whilst the world remains static in front of you.

Ven y disfruta

It's Almost Summer at Annie B's Spanish Kitchen

2011-04-09T20:21:00.002+02:00

It's almost summer here in Vejer. The tomatoes are getting sweeter, the strawberries more red, the Almadraba is about to start, asparagus season is here and the 2010 Rosados are yummy! Glorious blue skies and warm sunny evenings

Yesterdays class - appreciating Vejer, Manzanilla, Boquerones, Gambas, Corvina a la Sal con Salsa Verde, Gloria Moscatel from Chiclana, Orange & Almond Cake, Barbadillo 2010, tasting of Jamón, Paletilla y Serano and sooooooooooooooooooo much more

Dia de Andalucia

2011-02-28T22:55:00.002+01:00

Today, 28th February, is Andalucia Day - celebrating the autonomy of Andalucia since 1980. It's my adopted home. An enormous state. You can ski and swim in the sea on the same day. It is full of natural beauty and scrumptious raw ingredients which go beyond their natural raw yumminess and can be preserved into some of the world’s finest - Jámon, Sherry, Tuna. The oranges, lemons, salt & fish, particularly all cephalopods (squid, chocos, pulpo etc), must be amongst the best in the world. Andalucia is as yet unknown as a gourmet destination. All this wonder in Andalucia - in particular in the province of Cádiz, would be nothing without the joyful souls of the people who are Andalucían. Los Andaluces, their joy, their souls, their family respect, the driving (yikes!), the stop work at 2pm ethic, the music, partying and love of life.. Especially in summer, when it’s too hot for strawberries and the tomatoes are at their sun-kissed best. The beaches of Costa de la Luz – glistening Atlantic coastline and acres of sandy utopia. Vejer is a pretty fab place to be – not always, just almost always.

Citrus Heaven

2011-01-22T18:35:00.007+01:00

One of the most wonderful things about returning to Vejer from a wintry UK is the wonderful sight of the orange trees in Los Remedios, laden with glistening bright naranjas. This time of the year, freshly squeezed orange juice is at its best. Mother Nature having her hand in our winter injection of Vit C no doubt!
Everyone in town knows someone with orange and lemon trees in the Campo (countryside), so I'm luckily always being offered bagfuls of these wonderful Andalucian winter fruits. However, I remain mesmerised by the thrill of picking my own. Scratching the skin of a newly picked lemon can push me into the realms of a dream world. I wonder if in a previous life I maybe made my fortune from lemons or perhaps I was the Goddess of Lemons (who was she???). There is definitely something about freshly picked lemons that makes my heart sing.

Preserved Lemons originate from Morocco and have been used in Moroccan and Middle Eastern cuisine for centuries. Preserved in salt and spring water for weeks before use, the salt introduces another flavour to the bitterness of the lemon, creating a salty lemony explosion in your mouth like nothing else in the world!

There appears to be no definitive recipe on how to preserve lemons but the method described below, works for me. You can Google and watch films on YouTube to give you more confidence for your first time.

Preserved lemons are a shockingly wonderful addition to loads of dishes. Here are some of the ways we use them at Annie B's Spanish Kitchen - wonderfuly mixed with carrots & carrot puree, diced & mixed with other goodies through Bulgar wheat or couscous, stuffed into a chicken before roasting (breast side down of course so that all the yumminess soaks into the breast during cooking), diced & sprinkled with parsley, tuna, onion, olive oil & Sherry vinegar then folded through hot potatoes.

Before use,they need to be rinsed, the flesh pulled away, discarded and just the skin used.

In the UK, you need to seek out unwaxed, preferably organic lemons. The skin should not be shiny, which indicates it has been waxed.

Here is how I preserve my lemons.

Sterilize a jar big enough to hold the lemons you wish to preserve. Wash and scrub the lemons. Cut into quarters but NOT all the way to the bottom. The lemon should open out like a flower. Pack rock or sea salt(at least a tablespoon) into the lemon by opening out each half making sure that all exposed flesh is in contact/covered with salt. Pack lemons one by one into the jar. Add another couple of tablespoons of salt, perhaps even a Cinnamon stick and a few bay leaves and cover with bottled water. I leave half an inch at the top of the jar to fill with olive oil.. Turn the jar upside down every couple of days until you can see that all the salt has dissolved. Leave for a month before use. I never keep mine in the fridge. Lemons were preserved in the days before fridges were available.

Enjoy!

Another glowing report - blush, blush. Thank you Margot!

2011-01-03T01:28:00.004+01:00

Annie B's Spanish Kitchen: by Margot & Alice, mother & daughter from Auckland, New Zealand.November 2010

This is the most fun you will ever have in class. What a great decision it was to book a couple of days in Annie's Spanish Kitchen. From the first contact Annie was so helpful and informative - and patient with all my questions as I tried to work out how to get to Vejer from Seville by public transport! It is much easier to hire a car but it is possible to catch a bus at San Fernando which drops you in the village. We arrived in appalling weather, checked into the Hotel El Calif and were soon collected by Annie for the short walk up to her home. By then the rain had stopped and the evening was beautifully clear as we walked along the ancient cobbled streets of the village.

The 'Anniepov' (vodka/pomegranate) welcome cocktail soon obliterated any memory of our wet journey while we chatted to our fellow cooks and watched Annie finish the slow-roasted Spanish pork that was to be our dinner. It was melt-in-the-mouth delicious and accompanied by fabulous sherries and wines.

The next morning our cooking classes began at 10am with preparation of a Moroccan inspired lunch of marinated chicken, pomegranate couscous (incredible luscious pomegranates had just come into season) and our own designer vegetable stacks. The orange and almond cake complemented the chicken dish perfectly. We sat around the pool laughing, drinking fine sherries and wines and eating a sumptuous lunch - congratulating ourselves on the design of each vegetable stack. Annie teaches in her own home which is a delightful village house of many levels furnished with beautiful Spanish touches. The rooftop has glorious views all the way to the coast. In the evening we went bar-hopping in the old town with Annie guiding us in tastings of the finest Iberico hams, shellfish and sherries.

On the second day we visited the fish market in the neighbouring town. It was fascinating to see the varieties of fish, vegetables and fruit, many of which we had never seen before. We were intrigued to discover how many parts of a rooster can be used in cooking - and what's more there is a vacuum pack specifically designed for every part of that rooster's anatomy! Annie bought several varieties of fish and a large bag of fresh Anchovies.......specially for us to learn the finer points of filleting an anchovy. Easier than it sounds thank goodness - rip the head off, pull out the guts, gently open it out and the backbone lifts out miraculously to leave you with a (nearly) perfect flattened anchovy ready for marinating and eating. The flavour is nothing like the canned salted ones we are accustomed to. It is delicate and very more-ish. Lunch that day was whole fish baked in salt creating the most delicious moist fish. In the evening we returned for our final meal which was a paella cooked by Annie's lovely Spanish assistant with instructions from Annie as we went.

The two days whizzed by - we learned a lot of dishes and handy cooking hints (like how to deseed a pomegranate and how to make a veggie stack) but most of the time we were just having fun. Annie has the perfect touch as a hostess. She is warm, charming, generous, friendly and lots of fun as well as being an incredible cook and teacher. I cannot recommend her kitchen classes highly enough. We were sad to leave this lovely village and Annie's great company.

Andalucía as a Rising Foodie Destination

2010-12-08T15:31:00.003+01:00

Earlier this week, my friend Jane Gregg, who runs www.epicurianways.com , a travel company offering food and wine routes in Spain, mentioned that she didn't have as much demand for Andalucía as she did for Barcelona, Cataluña and The Basque country. This was my response to her.

‘’People don’t seem to think of Andalucía as a foodie mecca. Andalucía is bursting with history as well as being an oasis of fabulous ingredients that don’t need to be fussed over – especially on Costa de la Luz. Ask any student who comes here. A simple pickled Boquerón, a succulent fish baked in salt with a glistening salsa Verde, spectacular Atun del Almadraba – especially as presented at El Campero in Barbate – it just can’t get any better than that. And then there’s the hint of the flavours of Morocco running through so many dishes here (possibly more so in my kitchen than on the streets!). Pomegranates, pears and plums just now. Carrots when cooked in their skins – wow.

Angel Leon, who has a restaurant called Apoinente in El Puerto de Santa Maria, received his first Michelin star recently. Have you read much about what he does with fish? Dani Garcia in Marbella got his second Michelin star. Have you seen Jon Clarke’s book ‘ the dining secrets of Andalucía´? There is nowhere in Spain I’d rather be to enjoy the fruits of the sea and the land – boom, boom!!

And then of course, the magical Sherry. And now more red wines are being made in the Arcos de la Frontera area as well as around Ronda. Right here in Vejer we even have a boutique vineyard called Etu. Just nurturing their 3rd vintage, they are producing some red wines that will make their mark before too long.

There’s always something delicious to discover, friends offering some new delicacy to share. Sometimes my friends and neighbours think that what they cook is just not worthy of sharing because they think it not special enough. More often than not their recipes haven’t changed for generations. I find that special. The root of the cuisine here has to be less is more. Scratching the skin of a freshly picked simple lemon can send one into the realms of competing in Masterchef! Andalucía is not yet on the gourmet map, but it will be. Trust me.’’

All that´s Yummy in Andalucía

2010-11-27T19:55:00.002+01:00

Great episode from the series by José Andrés called Made in Spain. This one is Tuna & Tapas. Featuring so many of the things that are wonderful about being here in the province of Cádiz - Tuna, The Almadraba, Tarifa, El Campero in Barbate, Manzanilla, Sanlúcar, Tortillitas de Camarones and soooooo much more. Classes here next May 2011 will be featuring tuna from The Almadraba, lunch at El Campero and more!!

http://www.youtube.com/watch?v=nH_Lz1xRn-0&feature=player_embedded

Annie B's Christmas Newsletter 2010

2010-11-25T01:18:00.000+01:00

Annie B's Christmas Newsletter 2010

Ferran Adria praising Jamón, Sherry and that it HAS TO BE Andalucía

2010-11-16T01:03:00.003+01:00

Oh My Gosh - I need Ferran as my PR man. He confirms in the 1st 30 seconds that the best food and wine match in the WHOLE of Spain is Jamón and Sherry but ONLY in Andalucía. Don´t even try this in Madrid. Forget the possibilities in Barcelona. Drop the idea in Valencia. The only fab and wonderful place for the yummiest food and wine experience in the WHOLE of Spain is in Andalucía - at Annie B´s Spanish Kitchen! OK - he hasn´t been here yet but I can tell he´s after an invite!

www.decanter.com/news/wine-news/504693

Tins and Jars at Annie B´s Spanish Kitchen

2010-11-15T18:45:00.003+01:00

Ever since I first visited Spain, in the 1980´s, I´ve always regarded jarred or tinned white asparagus with disdain. Confused as to why so many people loved it. Unappreciative as to why a single spear would often be given pride of place on top of Ensaladas. Totally thrown as to why HUGE and expensive jars of the stuff are always on display at Christmas time alongside goodies such as Jamón and Turron.

I have a friend from Navarra whose opinion on food, wine and cooking I respect. When a tin of White Asparagus Spears was produced one evening recently, I was informed that Espárragos Blancos from Navarra was the best in the world. I suspected that something interesting was about to unfold. The tin was lovingly opened, the spears drained, a garlicky Salsa Verde whisked up and a magical platter of Navarran Esapárragos Blancos Extra, bathed in the glistening green salsa appeared in minutes. It was incredibly delicious

This week I have been looking at tins and jars of white asparagus through new eyes and realise that there are many Navarran pretenders around. BEWARE of jars and tins of White Asparagus grown and prepared in China – it will say this in the small print on the back.

3 cloves of garlic, peeled

120mls of mild olive oil

1 tbsp Sherry Vinegar

Handful of Parsley

Whiz in blender until garlic is pureed. Place drained spears on a platter and pour over green sauce.

Take a deep breath and be prepared to be impressed.

2010-10-22T00:25:00.001+02:00

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Annie B's Autumn Newsletter 2010

**Press Latest**
Good Housekeeping Magazine - November 2010
Annie B's features as a favourite cooking destination in Andalucía

It was a fantastic summer of fun and food at Annie B's and now, as November approaches we're burning up the calories on long beach walks. El Palmar (the closest beach to Vejer de la Frontera) boasts MILES of sun-drenched white sands, with historic Trafalgar at one end and the charming fishing village of Conil at the other. So pack those iPods and enjoy the best power walking of the year!

Make it a Date

A Delicious Long Weekend 18th-21st November 2010

Beautiful Vejer de la Frontera

Andalucían Novembers are fabulous months – sunny warm days with slightly chilly and crystal clear evenings. A time for soaking up late sunshine and indulging in fresh Med flavours as well as more warming evening dishes.

Annie B is offering 4 nights and 3 days from Thursday 18th of November. An injection of sunshine and an array of fabulous new recipes is a perfect way to set yourself up for the winter months.

http://www.anniebsspanishkitchen.com/calendar-november-deal.html

Or - why not add some extra days and enjoy all that the area has to offer. Kitchen classes will be starting on Monday the 15th of November for those who wish to spend longer in Vejer. Join us even for just one day!

Summer Images

Cookery students attending a recent Annie B class

Delicious Seafood Paella

Hard Work? Great Fun!

Gourmet Tapas in Zahara de los Atunes

In October, Zahara de los Atunes (a fishing village local to Vejer) celebrated the deliciousness of the local breed of cattle, Retinto, with a tapas competition. Competing local bars and restaurants offered their specially designed Retinto based tapa along with a copa de vino for a staggering 3 euros!!!!

Voters were asked to visit at least 8 of the 18 competing bars and restaurants to sample the tapa on offer and finally choose their favourite by marking a card. Annie B’s vote went to restaurante La Botica and their “Delicia Libanesa al aroma andalusí”.

Zahara is famous for Atun and holds a similar tapas competition based around tuna fish. This is a spectacular gourmet weekend.

In May 2011 the 3rd Ruta de Atun will take place. Annie Bs will soon announce a date for a cooking course incorporating a day at the Ruta de Atun in Zahara – more information to follow in the next newsletter.

Albariño USA

Annie B was really excited to find Albariño on offer whilst picnicking recently at a stunning winery called Chrysalis in Virginia, USA. Albariño is the widely planted grape of the Rias Baixas Denominación of Galícia in north western Spain. It produces the most wonderfully aromatic and delicious white wine of the same name - possibly the best white wine of Spain and hugely admired around the World - hence the recent planting and production in the US. It was totally yumlicious and a perfect accompaniment to her pulled pork sandwich.

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Chocolate & Almond Cake with PX Sherry

2010-10-16T22:21:00.005+02:00

For years, possibly decades, many articles have been written about matching chocolate with wine. It's now really exciting to read articles about matching chocolate with Sherry. Not just any Sherry but Pedro Ximenez Sherry. Chocolate and PX is indeed a marriage made in heaven.

PX (Pedro Ximenez) is the sweetest of the Sherries and produces the most fabulous, sweetly intense and divinely delicious glistening dark nectar imaginable. It´s amazing to think that PX is actually a white grape.

In class last week, we made a delicious Chocolate & Almond Cake. It´s a one bowl wonder! Prepared using only the Magimix - but don´t let the simplicity of the preparation effort fool you. This cake is truly a gift of the Gods. The Sherry Gods.

We consumed it with gusto, garnished with PX soaked seedless Moscatel raisins (I´ve yet to find PX raisins). With a fork in one hand and a glass of perfectly chilled PX in the other we extolled this perfect food and wine match.

In the Master fridge of Annie B´s Spanish Kitchen you´ll always find a huge kilner jar of glistening raisins bathed in this epic wine of Jerez . It´s a necessity for an instant pudding. Pop a couple of scoops of preferably chocolate, even vanilla or nut ice cream, into a pretty glass and spoon these little dark devils on top. Anything chocolatey made here needs no excuse....... Deeply yumlicious.

Legend has it that the Pedro Ximenez grape was introduced to Spain from Germany in the 15th century by a fellow by the name of Peter Siemens.

Gracias Pedro.

Andalucian Experts

2010-04-23T18:26:00.004+02:00

After many years of eating and drinking my way along Costa del Sol, all the way up to Vejer and beyond, The Guardian has credited me as being an expert! I'm an expert in knowing what I like and one of the most spectacular things about living here is that there is very little that I don't like (apart from this winter's rain) and after 5 years, there is still so much more to discover - yum, yum, wobble, wobble. Here is waht I recommended.

http://www.guardian.co.uk/travel/2010/apr/17/andalucia-experts-tips-spain

Vineyards, Ronda

The beautiful vineyards around Ronda were established by the Romans and now produce some spectacular wines – boutique wineries include Chinchilla and F. Schatz. Book in advance.

Annie Manson of Annie B's Spanish Kitchen which offers food holidays in Andalucia

Eating and drinking, Málaga

La Consula (+34 952 436026) is a cooking school which produces exceptional chefs, including the holders of many of Spain's Michelin stars. At its restaurant, Fiesta, you can enjoy fantastic lunches cooked and served by the students. It is set in a fabulous building built in 1856 by the then Prussian consul, and is where Ernest Hemingway celebrated his 60th birthday. In central Málaga, on Calle Granada next to the Picasso museum, is a small bar, El Pimpi. At this tapas institution, you can nibble on top-quality jamón and manchego and sip chilled fino under signed photographs of famous guests. AB

Home of sherry, Jeréz

Bodegas Tradición (+34 956 168628) in Jeréz is one of the smallest but most impressive bodegas, producing only four sherries and two brandies. It is also home to one of the most valuable private collections of Spanish art, dating from the 13th century and featuring works by Goya, El Greco and Velázquez. AB

Foodie trail, Fuengirola

Fuengirola may be an overdeveloped nightmare, but in the old town, behind the promenade, are some fabulous tapas bars. Near the bus station is Bodega el Toston (+34 952 475632) famous for wild boar croquetas, platters of glistening jamón and spectacular wines. AB

Seafood by the sea, Málaga

In Torre del Mar, east of Málaga, Bar Negri (+34 952 540090) on Paseo de Larios is a seafood institution. Spectacular sweet prawns are served as free tapas at the bar while you wait for a table. Order conchas finas (raw giant clams), fritura de verano (a mixture of crispy deep fried onions, peppers, squid and prawns) and enormous slabs of grilled swordfish. Drink albariño or the young local barbadillo. AB

Beach life, Málaga

East of Málaga lies the small urban beach area of Pedregalejo. Unlike so many seaside resorts, it has preserved its local character without being overly influenced by tourism. Locals flock to the small restaurants along its promenade, where an espeto de sardinas (five barbecued sardines) will set you back €3. Parking can be difficult so best take a taxi. Hotel La Chancla (+34 952 206 900) on the beachfront has a great bar, Cohiba. You can sit there and watch the world go by while nibbling on the finest olives and sampling the house white by the glass – deliciously fragrant Vina Esmeralda. AB

Beach restaurants, west of Almeria

There is fantastic food at a string of restaurants on the beach at Agua Amarga in Almeria, where a plate the size of a dustbin lid full of fried fish – a parrillada de pescados – costs under €25. In the hills just nearby the coast you will findis the villa used in the cult film Sexy Beast, with the famous pool at the bottom of which where Ben Kingsley was embedded in concrete. It's not available to rent, but has villas in the area. AB

Sara Baras inspires lunch!

2010-04-23T17:36:00.003+02:00

Last night I had the great fortune to see Sara Baras dance in Teatro Falla in Cadiz. She is regarded as the most spectacular of all Flamenco dancers. Amazing evening. Inspired by the long limbs and spectacular energy of Sara Baras, a healthy lunch seemed in order!!! Diced Lobito (dogfish) marinated for 10 mins in my Moroccan Marinade then sauteed in tiny bit of Ghee ( Indira's Ayurvedic influence) with red peppers & red onions. Scattered with parsley. Served on a bed of sweet Cos, grated carrot, sunflower seeds and mint with a touch of OO and cider vinegar. Truly yummy.

Squid in the Sunshine

2010-02-21T20:47:00.004+01:00

There are many things about living in Spain that I still get seriously excited about - strangely, the things that excite me most, begin with the letter 'S'. Sherry, Sunshine, Sand, Sea and Squid. The winter here has been awful - more rainfall in Andalucia than previously recorded. So when the sunshine appeared around 2pm today, the calling to get to the beach for lunch was loud and clear. Alongside the thundering yet beautiful Atlantic Ocean this divine plate of Calamar a la plancha con patatas pobres hearlded the start of Spring. Every sweet mouthful was totally divine. Cooked to perfection with crispy caramelised tentacles. Patatas Pobres were from local El Palmar tatties. All washed down with Barbadillo 2008. Yum yum.

Spanish Downturn in Economy is good for BULLS

2010-01-04T13:57:00.003+01:00

The Lack of Bull Market in Spain is good news for the Bulls at least (The Olive Press 4/1/10)
The worst economic downturn since the 2nd World War has seen fewer bulls being killed in Bullfights.With 18% unemployment across Spain and consumer spending dropping, many bullfight fans are cutting back on their hobby.The number of bullfights fell to 1,443 in 2009 from 1,887 the year before - a drop of 23%. According to the Union of Fighting Bull Breaders more than 4,000 bulls have been saved from death in the ring and will now be kept on farms around Spain and slaughtered for food later.
www.anniebsspanishkitchen.com

2010-01-03T21:15:00.005+01:00

2010-01-03T21:15:00.003+01:00

Christmas Pomegranate Joy

Christmas isn’t all about food – it’s about wine and sherry too. Overindulgence is the norm but boy do we regret it!

It can certainly be no coincidence that Mother Nature gifted pomegranates to us at this time of year. Pomegranates are, quite simply, one of nature’s super foods. Packed full of anti-oxidants, they not only help clear your body of free radicals but they also lower cholesterol, prevent heart disease, aid dental and blood plaque, to list a few of their benefits. Above all, a dish of glistening seeds or glass of juice from this fabulous fruit is one of the best hangover cures.

Pomegranates are an ancient fruit, even mentioned in the Book of Exodus. The ancient city of Granada in Spain was renamed after the fruit during the Moorish period. Spanish colonists later introduced the fruit to the Caribbean and Latin America, leading to the naming of the country Grenada – often also known as Granada. Its regal crown has been depicted in ancient monuments and coinage. It is believed that the forbidden fruit in the Garden of Eden was indeed the pomegranate and not an apple after all. This vitamin rich fruit has indeed a rich history.

At Annie B’s Spanish Kitchen, we become really excited when the new season’s pomegranates arrive in the market – normally at their best from September through to December. We use pomegranate seeds (called arils) in couscous, through salads, mixing through cucumber raita, as well as sprinkling them over any Moroccan inspired dish. They are great through fruit salads, over cereal and this year, I’ve been making cocktails!

Pomegranates probably fell out of fashion because they aren’t really user friendly. In our time- conscious society, sitting down to extract the edible seeds of a pomegranate can be messy and time consuming. Many supermarkets in UK and in Spain now sell small packets of fresh pomegranate seeds which are convenient but many fresh vitamins will have been lost. Pomegranate juice can be bought commercially too which is great but again, the longer the juice is outside the fruit shell, the more the vitamins disappear.

Extracting the juice

I’ve tried putting a skin free Pomegranate through my juicer with no success. What works best for me is actually cutting it in half and treating it like a half orange, using a normal electrical juicer. Wash the fruit first and then gently cut it in half across the circumference. Squeeze with gentle pressure on the electrical squeezer watching the fabulous ruby red juice fall into the jug below. Between squeezing each half, remove the discarded seeds caught in the basket. I squeeze these by hand to remove the final drops of nectar. And then squeeze another half and continue the above process until you have the desired amount of juice.

Extracting the seeds

One of the many things I’ve loved about running my cooking classes is the exchange of information between us all in class. It’s great to learn different techniques and methods from guests. One lovely guest this summer from Seattle, demonstrated how to painlessly remove the seeds from a Pomegranate. This method is simple, fast and no redecoration required.

With a serrated knife, cut of the crown of the fruit, exposing the beginning of the seeds. Then make 8 small incisions along the exposed flesh at 12 o’clock, 3 o’clock etc. Take a bowl large enough to fit the pomegranate and your hands, fill it with water and submerge the fruit. With both hands, start pulling apart gently, allowing the seeds to become free from the pith. The white membrane will float to the top and the seeds will sink to the bottom. Discard the skin, skim off the pith and then drain. Amazing – so easy!

NB.Depending on the variety, some Pomegranates and more bitter than others – adjust additives (soda, tonic, orange, honey etc) to suit taste

Cocktails

Annipov

In a BIG glass with several ice cubes, mix 3 parts Pomegranate juice and 3 parts Clementine juice with 2 parts Vodka or Gin. Add a squeeze of fresh lime (optional) and top up with as much soda or tonic as desired. This is a health drink so enjoy without guilt!

Pom Royale

Either using Pomegranate juice on its own or again mixed with Clementine or Orange juice, half fill a glass and top up with cava. Excellent hangover cure.

The Morning after Breakfast

It’s an idea to prepare this the day before so that you open the fridge that morning and there it will be, winking at you.

Pomegranate seeds

Fresh Orange Juice

Ground Cinnamon

Place seeds in individual dishes. Cover with chilled juice and sprinkle with fresh ground cinnamon. Serve with yoghurt if desired.

Industry News | Mintel predicts flavor and scent trends for 2010 | Food Processing

2009-11-20T22:12:00.001+01:00

Industry News | Mintel predicts flavor and scent trends for 2010 | Food Processing

2009-11-19T21:22:00.005+01:00

Pork with fennel seeds and lemon

I prepare this dish when I have people for supper or lunch at short notice – you need the patience to queue at the butchers and let the slices of Presa spend no more than 2 hours in the marinade. Note that you should never crush garlic for a marinade. As soon as you BBQ or a la plancha the meat – the crushed garlic will be the first thing to burn. Burnt garlic not only flavours an entire dish, it is also indigestible. This marinade requires unpeeled cloves of garlic, given a huge thump with the side of your fist or the back of a sturdy knife, until they split.

Broken/ Bruised/ Bashed Garlic Cloves x 4

This marinade will do a 600-800g sliced Presa

Soy Sauce x 6 tablespoons

Lemon Rind x 1 large, finely grated

Olive Oil x 2 tbs

Fennel Seeds x 3 tsp

Parsley - very small handful - roughly chopped

Good grind of Black Pepper

Sprinkle of Crushed Chilli

Assemble all ingredients in non-metallic dish. Stir with fork. Add slices of Presa and mix. Leave for up to 2 hours.If it's a larger piece for roasting, leave for 24 + hours, turning occasionally

BBQ or grill on each side for a few minutes. It is perfectly acceptable to serve this pink – not rare – just pink. It’s at its best when pink.

This is also perfect with Chuletas de Cerdo Ibérico (pork chops).

I occasionally buy a piece of Aguja de cerdo blanco, without fat and without bone.

As far as I can make out, this cut is the spare-rib chop – without the chop.

If you marinade the aguja in the above for a day or so, turning it when you remember, then removed from marinade and discard any garlic cloves attached to the meat and seal in a very hot oven proof pan.

Pour the marinade – including the garlic cloves and a litre of Galician cider over the sealed meat. Cover tightly with foil and roast at 140 deg for about 2 hours – checking to see if you should add more cider from time to time.

This is fabulous served with Pea Puree and Warm Potato Salad with Sundried Tomatoes & Onion.

Come visit Annie B's Spanish Kitchen!

The World's Healthiest Pork

2009-11-19T20:52:00.004+01:00

Spain's most famous gourmet product - The worlds healthiest pork.

Without a doubt one of Spain’s genuine world leading gourmet delights is Cerdo Ibérico – the pork from the black Iberian Pig.

What makes this meat so incredibly special is that for the last few months of each pig’s life, they are allowed to graze free range Dehesas (acorn forests), munching their way through tons of bellotas (acorns), which have fallen from helm oak and cork oak. It is these acorns which gives the fat of the pigs its unique, sweet flavour. When you see Cerdo ibérico in its raw state, you first notice how the meat is shot through with streaks of creamy white fat. This fat dissolves during the cooking process and flavours and tenderises the meat to such an extent that it must be one of the top edible gifts from Mother Nature.

The happy Iberian pig can only be bred in a few parts of Spain and there is nowhere else in the world that it will get this unique flavour. In Spain this region stretches from as far south as the Aracena region, around Jubago - the jamón capital of Spain - and then up to as far north as Salamanca.

The acorns are the key to the quality of the meat. The acorns make these pigs terribly thirsty, so they run around looking for water, making them athletic little things, developing fine bones which are evident in the bone of jamón ibérico (hams), usually produced from their rear legs. When I first came to live in Spain, my Spanish friends would tut, tut and finger wag at me when I pulled the fat off a slither of jamón ibérico (also refered to as Pata Negra because of their black hooves) and cast it aside. They regard this fat as a delicacy and I now tend to agree. Its sweetness literally melts in your mouth. Wrapped around a tiny picos (break stick), followed by a sip of Fino, is simply divine.

Breeding these pigs is no cheap task – this is the opposite spectrum of intensive pig farming. This is then reflected in the price which makes jamón ibérico de bellota the most expensive ham in the world.

The most expensive and best quality is called jamón ibérico de bellota (acorn). These pigs have been free range, dining on the carpets of fallen acorns on dehasas in Southern Andalucía for the most part of their lives. The more exercise these pigs get, the more the fat blends into their muscles and the tastier the meat becomes. It is considered that 5J ["cinco jotas"], is the King of jamón bellota.

The next grade is called jamón ibérico de recebo. This ham is from pigs that are both pasture and compound fed a combination of acorns and grain.

The third type is called jamón ibérico de pienso, or simply, jamón ibérico. This ham is from Iberian pigs that are solely compound fed on grain and some acorns. The term pata negra is also used to refer to jamón ibérico in general and may refer to any one of the three above types.

It is important to note that Jamón Serrano comes from Cerdo Blanco (the more common white pigs) that is solely grain fed. This comprises around 90% or the pork and ham production in Spain. It is the cheapest of all the jamóns. It’s still delicious and perfect for sandwiches or cooking should your recipe call for jamón.

Another important thing to understand – in terms of price and quality – is which leg you are buying. A jamón ibérico is normally the hind leg of the pig. A paletilla is the front leg. Nevertheless, a paletilla can have an excellent taste and undergoes the same processes of ham-making. The difference is that a paletilla is smaller and has more fat. Therefore it’s cheaper. So if you’re considering buying a whole jamón and can’t afford a Jamón Ibérico de Bellota, ask for a Paletilla Ibérico de Bellota. It is usually half the price.

Here I am banging on about the fabulous flavour of Cerdo Ibérico and now suggesting a marinade to enhance it! When correctly administered (yes Dr.) marinades can bring out flavours - wrongly administered and they can kill them all. Fennel seeds and pork are an Italian marriage. Italian salami’s are often are spiked with fennel seeds. It’s said that Roman Legionaries would chew on fennel seeds as they marched to suppress the pangs of hunger. I have tried this. I have even tried being massaged using pure fennel seed oil – it doesn’t work........

Presa Ibérico is my favourite cut of Cerdo Ibérico. Presa is the muscle between the top of the shoulder and the beginning of the loin. It can be found in most supermarkets pre packaged and sliced. If you go to your butcher – don’t be put off when you see a LUMP of pork, looking rather fatty. Remember it’s the fat that makes it special. As it cooks, the fat will caramelize and intensify the sweetness. Tell your butcher it’s for the BBQ or plancha. He should slice it like we slice smoked salmon in UK. Another cut on offer, Secreto is much cheaper but I find it a bit gristly and too fatty. Some people far prefer this cut because of the tasty fat content. These are the people you can sell your fat to whilst ripping it off a slice of jamón ibérico!

Finally, it should be noted this type of saturated animal fat is actually good for you as not only is it the best quality fat; it also leaves you feeling more satisfied. Animal fats give us energy and boost the immune system and can actually lower bad cholesterol

Peña Gastronómica de Vejer "La Viña", Vejer de la Frontera, 11150 Cadiz, Andalucia, Spain

Telephone: +34 620 560 649 Email: info@anniebs.co.uk

Pomegranates

2009-11-02T22:32:00.005+01:00

It's Pomegranate season here in Vejer! Pomegranates are one of Mother Nature's Super Foods. Beneath the tough outer skin, those jewelled morsels are packed with anti-oxidents and offer numerous health benefits. Today I was invited to pick pomegranates and oranges. The rounded fruits weighed heavily on the delicate branches and those that had already fallen were being targeted by thousands of health conscious ants.

Tomorrow I'm planning to squeeze the pomegranates and oranges, mix the juices with loads of ice and Vodka - it's a health drink so don't let anyone suggest otherwise.

More Pomegranate ideas coming soon from Annie B's Spanish Kitchen!

Salud!

A Day in the Kitchen

2009-10-31T09:12:00.012+01:00

A mother and daughter day at Annie B's Spanish Kitchen, preparing lunch for their family!

We started at 10am and the rest of the family joined us at 2 pm for lunch by the pool in the sunshine.

We started with Ajo Blanco (chilled garlic & almond soup) garnished with floating Frozen Moscatel Grapes (great ice cubes!) . Then BBQ'd Moroccan Chicken with Vegetable Stack, & Couscous w Lemon Zest, Mint, Parsley, S & P plus loads of Olive Oil. Garnished with a fab Cucumber Raita. Baked Chocolate Cake with Pedro Ximenez Prunes ended what was a truly fabulous lunch.

Everyone loved it all, especially the Ajo Blanco.

2009-10-13T16:44:00.002+02:00

Cherries and Gruyere

2009-05-12T19:47:00.001+02:00

Last night my friends Brian ans Susie came to stay at Annie B's Spanish Kitchen. They brought with them a case of new season's cherries and warned that although really juicy, they were slightly tart. They went on to tell me that on Saturday they bought cherries and a hunk of Gruyere albeit not by design - they just came across both at a market.They started nibbling on both later that day and discivered the accidental combination was spectacular.

For some strange reason - I also had gruyere in my fridge.Obviously a ment to be fridge supply as it's not something I normally buy.If I hadn't had it, it's unlikely I'd have gone searching the shops as I thought the idea of the combo quite weird.

I couldn't believe it! The sweetness of the gruyere complimented the tartness of the cherries brilliantly.

You've got to try this!

Enjoy!

Sherry - Manzanilla

2009-05-08T18:59:00.004+02:00

If I could think of something like the Heineken advert from years ago, with JR Ewing preaching that Heineken could reach parts that other beers couldn't, I would do the same for a glass of chilled Manzanilla sherry.

Manzanilla is the most powerful one sip wonder that I have ever come across! The first sip goes from your ears, to the back of your throat, then down your throat, exploring avenues that you won't know are even there until you try it for yourself. The second sip is a repeat perfomance.I normally start talking again after the 3rd..............

Manzanilla is a Fino sherry, like Tio Pepe, but the difference is Tio Pepe is made in Jerez whilst Manzanilla is made in the coastal town of Sanlucar.It's all within the Sherry tri-angle. In Sanlucar, the barrels are left on the quayside, rather like whisky in Islay, soaking up the salty sea air through the wood of the casks. That's why it becomes the ideal partner for anything salty - olives, almonds, prawns dipped in salt and anchovies.

Manzanilla, like Fino, is best drunk quite soon after opening because neither are exposed to oxygen until you pop that cork and then degenerate as soon as you do. Most supermarkets in UK carry a couple of Manzanillas, some even carry half bottles which is an excellent idea. Must be served chilled - it would be like drinking warm lager otherwise.

A glistening copa of Manzanilla before lunch is compulsary at Annie B's Spanish Kitchen.

Try it - the pleasure is just sooooooooooooooooo there!

Boquerones en Vinagre

2009-02-21T21:06:00.004+01:00

There are some things in life that I just can't resist. One of these is Boquerones en Vinagre. Those glistening silvery jewels draped over a plate, drizzled with peppery olive oil and sprinkled with finely chopped fresh garlic letting the vinegar marinade come through........heaven. Pre lunch is when I crave them,accompanied by a chilly glass of Manzanilla. I like them wrapped around picos - tiny breadsticks but my Spanish friends say they should be on eaten on top of the bread served alongside the picos.

One day last week, whilst in one of my favourite Pescaderias in town, pondering my purchase of the day, Oliva, directing me away from my favoured pescados, enthused that the boquerones were 'Muy Bueno'.They did look fab. All plump and healthy - albeit dead. I shrugged my shoulders,asking what I would do with them. She suggested a la plancha or frito.

Boquerones fritos are a legend in their own right and one of the few things we don't do at Annie B's Spanish Kitchen is deepfry fish. I hate the smell for one thing and you can eat pescado frito in town way ahead of anything I'd produce for sure. A la plancha - for me,some fish yes but oily fish no - particularly not small oily fish.

Then she suggested en vinagre - woo hoo!! How? Simple replied Oliva demonstrating on her selected victim. Rip the head off, run your finger along the backbone seperating flesh from bone, snap that off at the tail, open it out, wash and lay flat in a dish with rim. After you've treated all your anchovies like this, sprinkle with sea salt and cover completely with white vinegar. You then leave this in the fridge for 4 hours or more but the flesh must have turned white before the next stage. Remove the fillets, rinse and pat dry. Now cover lightly with Olive Oil and chopped garlic. This has to be the freshest garlic you can lay your hands on. A grind of black pepper. And that's it.

Assuming that you start this process the morning of anchovy purchase,they will be ready for consumption the following day, just intime for that Manzanilla. Trust me - there are few things better than this.

Enjoy!
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Vejer - Annie's article for Living Spain

2009-02-04T22:49:00.007+01:00

Annie’s buying a house in Spain’ muttered my mother to my father over marmalade and oatcakes one morning.’ What on earth would she want to do that for?’ he replied with his usual Scottish canniness.

Exactly 3 years on, it’s turned out to be the very best decision I’ve ever made.

In 2003, disillusioned re. entrusting my future to failing pension funds and aware I was sitting on a great deal of equity in my London house, I decided to head to The Costa de la Luz to find ‘my pension’ which could double up as a rental income property. My inspiration came from a January screening of Vacation, Vacation. The beautiful beaches, the guarantee of a cool breeze, original Spanish tapas bars and all within the Sherry region!!! I was off – a woman with a mission – 1 x beachfront apartment required!

Until this visit, I’d never ventured further west than Corte Ingles in Puerto Banus! I thought that Trafalgar was a square in London and that Cadiz was something to do with Christopher Columbus. I’d never heard of Vejer or even aware that the some of the most beautiful beaches in the world were within a 2 hour reach of London.

Very early on during my 5 day visit, I became aware that there was very little property available for sale. I feared I was going to leave empty handed and that it wasn’t to be. Then out of the blue, it was suggested I look at a townhouse in Vejer. It was 3 times more than my budget but no harm in looking.

It was love at first sight. Casa Alegre was in the final throes of restoration. An ancient Andalucian patio home with 5 small family units based around the courtyard providing communal cooking, bathroom and washing facilities. I had a premonition that something magical was about to unfold.

The courtyard had become a pool, and the units, 3 ensuite bedrooms, 2 sitting rooms, various hallways, dining room, kitchen, various patio and terrace areas and the crowning glory – an azotea (azotea’s only exist in Andalucia!) with spectacular views over the old town of Vejer, all the way over the Straits of Gibraltar to Morocco. The house filled me with ideas of a different life, of escapism, of relaxation and indulgence. That was it. That’s what I wanted to create.

This house would work well anywhere but the fact it’s in somewhere as bewitching and charming as Vejer was the icing on the cake. My charming neighbours, the fish and produce market, the family run tapas bars, the butcher’s shop with seats (you just can’t go there in a rush!), the wafting smells from Andalucian kitchens, the Moroccan inspired architecture, the gentle humour and kindness of everyone – you would have to travel far to find somewhere like Vejer. As one of my Jimmy Choo high heel tottering girlfriend’s remarked, finally accepting that sensible rubber soled shoes are required for Vejer ‘ If someone doesn’t like Vejer, they have a problem’.

Vejer has brought untold pleasure to my family, my friends and guests who have rented my house. Even my father rejoices in the fact his daughter has found somewhere for him to have a breakfast coffee and brandy in a different bar every day!

My tips and advice to anyone buying a property here would be (apart from a good lawyer of course)

1. When transferring money to a Spanish bank – check that you pay charges at source. Spanish banks levy hefty charges – I have learned this the hard way.

2. The escitura (title deed) is very important so don’t pass any money until you know the escitura exists. Given the various family units, Casa Alegre has 3 escituras, one of which didn’t come through until a year after I paid 80% and received the keys. I took a risk but my lawyer knew that the owners were in court proving ownership.

3. Check the level of your electricity supply. Some of these old houses aren’t geared up to hairdryers or dishwashers. Anything that ‘heats up’ requires more electricity.

4. Buy beds and white goods locally. The service will be fantastic.

5. Bring all bedding from UK. Spanish bedding is a minefield if you require goose down duvets, pillows and pure cotton bedding.

6. Another weird thing I’ve found difficult to find here is decent plastic glassware – a must if you have a pool or a breezy azotea.

7. It has taken years to finally build in traditional wardrobes etc. I have learned to become patient (that hasn’t been easy) as the manana principle truly exists. There are many fabulous local craftsmen

8. A simple rule when it comes to furnishing your home is to keep it Spanish with a splash of Moroccan. In many instances furniture from the UK just doesn’t look right and artwork/artefacts from other parts of the world looks out of place.

3 years later, I have, for the time being, left my life in London behind. Leaving Vejer after every trip became more and more difficult and it made no sense not to be here full time. I’m thriving living back in a village/town community after 20 years in London. I awake every morning to the most spectacular views from my bedroom. From my desk I over look the ancient church and town. I no longer wear a watch and relay on the hourly and half-hourly church bells (the stop at midnight until 8am!).

The simple pleasure of biting into a dewy new season’s freshly picked organic peach currently outweighs Risotto Nero at Le Caprice (you can get that here too – only it’s even better!). Being able to walk along the beach with glistening sand underfoot and the negative ions from he crashing waves leaves me wondering why it’s taken me so long to be here.

My business is in safe hands, my house is sold and I am enjoying a long awaited ‘Gap Year’. I plan to buy various other properties and recreate the comfort of Casa Alegre for the work weary in need of a recharge. This area is full of opportunities to do this. If you see something and it feels right – go for it! I promise you won’t regret it.

Chocos con Curry

2009-02-01T15:13:00.007+01:00

I have an on going love affair with cephalopods.

Any menu featuring squid, octopus or cuttlefish is my paradise and if it features all three - then happiness quickly turns to agony re. choice. In Vejer we're spoilt for choice with availability of fabulous frito mixto in almost every bar and restaurant. Freshly deep fried Calamari with a squeeze of a freshly picked lemon has to be right up there as one of the best things ever. The area is well known for it's world class Choco's (cuttlefish), caught off the local shoreline

The sight of a racion of freshly fried Puntallitas can stop me in my tracks - it's almost as if those tiny tenticles are waving at me - come get me, come get me! And I do, with a glass of chilly Manzanilla in one hand, picking at these salty deepfried morsels with the other.

Freshly boiled Pulpo, served on warm sliced potatoes with a generous drizzle of fabulous Olive Oil, a scattering of the freshest Paprika and a sprinkling of sea salt has to be one of the simplest yet consistantly fabulous combinations.

Another irrisistable combination in my eyes is Arroz Negro. This week I made it with tiny baby chocos or Almendritas as they're know in town. It's a labour of love extracting each thick and crunchy backbone but well worth the effort. The ink from Chocos is far tastier and intense than ink from it's calamari cousin. If you're buying squid for arroz negro, try to ask for the ink sack from a cuttlefish. Excellent little sachets of ink are available from some supermarkets.

Chocos con Patats is yet another of my favourites. My good friend Linda in town asked me round to help her prepare the dish her way. While we were making it I thought - this could make a fabulous curry. A couple of days later I tried to do it and the result was spectacular.

I've kept to the traditional Chocos con Papas method of using shed loads of white wine, not a normal addition to curry, using a simple ready mixed curry powder, adding sachets of coconut cream and substituting sweet potatoes for white potatoes.

I served it to great applause to my regular Spanish Food Critics , Pepe and Fernando, using rice noodles but rice too would be great. This would feed 4 easily.

1 kilo cleaned and diced Cuttlefish

750gms sweet potato – scrubbed and diced roughly 1'' square

2 medium onions peeled and chopped

3 cloves garlic peeled and chopped

1” square peeled Ginger chopped

3 tablespoons mild curry powder

3 tablespoons garam marsala

1 tablespoon sweet pimienton

A bottle of white wine

Sachect of coconut cream or a tin of coconut milk with liquid drained and hard cream retained

Sliced Spinach - optional

Chopped Fresh Coriander - optional

Salt

Peel dice and fry onions, garlic and ginger in a bit of olive oil. Keep striring for alomst 10 minutes until the onion looses it's acidity. Add the curry powder and garam marsala - stir for about 4 minutes. Add the chocos and stir for a further 3 mins. Cover with white wine and bring to the boil. You may not need the whole bottle to cover them. Always cook with wine you would drink. Once it's come to the boil and the alcohol has boiled off, add the diced sweet potatoes, pimenton and coconut cream. Perhaps you will need to add some water to ensure that everything is covered with liquid. Taste and add salt at some stage.

This will be ready when the sweet potatos are soft. At that stage fold through your sliced spinach and stir until wilted. Sprinkle with fresh corriander.

Jose Andres agrees with our favourite too!!

2009-01-07T23:17:00.000+01:00

January 06, 2009

Chef's Choice: José Andrés

Daily Traveler Julia Bainbridge
opts for a hand-feeding of Andrés'
jamon and caviar roll-ups.

Who but a chef would cross the globe for his favorite snack? Condé Nast Traveler asked José Andrés, who just opened The Bazaar at the SLS Hotel Beverly Hills--and published a new cookbook--for his tips.

Favorite Hometown Restaurants: "At Indique, in D.C., chef K.N. Vinod serves delicious Indian food--order anything from the tandoor oven. I love the Korean barbecue, japchae noodles, and seafood pancakes at Yechon, in Annandale, Virginia."

Favorite Restaurants Worldwide: "In Juneau, I had wonderful king and spider crab at Tracy's King Crab Stick (364 S. Franklin St., 907-723-1811). I'm a big fan of Soto, in Manhattan. The chef is a master with sea urchin--I especially like this version with cold tofu skin."

Favorite Getaway: "My family and I vacation in Zahara de los Atunes, a beach town in southern Spain known for its tuna. I cook it with local ingredients like anchovies and extra-virgin olive oil, tomatoes, onions, herbs, and paprika. We always go to Restaurante La Castilleria there (11158 Vejer de la Frontera, 34-956-451-497). Everything is cooked over a wood fire."

Perfect In-flight Meal: "Slices of jamon Ibérico and a little bit of caviar."

Welcome to Annie B´s Spanish Kitchen

2008-11-12T12:33:00.003+01:00

Buenos Dias

After months of construction, under the watchful eye of Ambrosio the master builder, the new kitchen is one table and several shelves away from being complete. It looks FANTASTIC and is just gagging for some gorgeous smells wafting from the cooking pots and sounds of laughter and clatter. The sun streams in from every window, along with the cool breeze. The bright white walls, as yet unmarked by tomato seeds and such like, reflect the bright bold colours of the Moroccan plates and jars.

Today I go with Pepe and Fernando - the kitchen designers - to select the table legs. One of the many wonderful things about being here in Vejer is that almost everything has its own specialist. One for the table top and another for the legs. All going well, the table may indeed be ready for delivery next week. So keep an eye on my fantastic website, constructed by the ever patient Kate, for the latest pics.