Features

FEATURES

Musicians/Guitarists often get home after a gig tired and hungry.
Here's a quick recipe to make a quick recovery.
Why not put on Baltazar Benitez playing his music while making the sauce?

Spaghetti Astor Piazzolla

Onion (finely chopped )
2 Cloves garlic (pressed)
Handful of button mushrooms
Large carrot (peeled and sliced)
Olive oil for frying (4 tablespoons)
Wholemeal Spaghetti (70g per person)
Bottle passata or bolognese sauce
Glass Red wine
Tin of Corned Beef (or beef mince or soya for veggies)

1. Fry the onions in olive oil until yellow (soft) add the pressed garlic and chopped carrots, put lid on pan and sweat for 5 mins then add a little more oil and fry the mushrooms.

2. Add the Bolognese sauce and simmer for 5 mins then add the finely chopped Corned Beef (or mince or soya) stir on low heat and add wine if the sauce gets too dry.

3. Now when the sauce is simmering add the spaghetti to the salted (one teaspoon) boiling water add a teaspoon olive oil to divide the spaghetti. Cook as per instructions on packet (usually 8-10 mins). Drain and put into a warm serving dish. Add a little oil and mix then add the sauce (this is Italian style). English put spaghetti on warm plate after draining then add the sauce.

Recommended Wine: Valpolicella, Sagramosa 1999 Pasqua, Veneta, Italy (Asda Ł5).

Tortilla de Lucia

Makes 8-10 slices
125ml Olive oil
600g Potatoes
Large onion thinly sliced
6 large eggs
salt & pepper
parsley to garnish

1. Heat 26 cm frying pan over high heat. Add the olive oil and heat. Reduce heat, then add the potatoes and onion, cook for 20-25 mins until tender.

2. Beat the eggs in a bowl, season, drain the potatoes and onion in a sieve over heatproof bowl to reserve the oil. Gently stir the vegetables into the egg mix, set aside for 10 mins.

3. Reheat frying pan with another 4 spns oil. Put in mixture, cook for 5 mins, then put under grill for 5 mins (or turn upside down using plate and fry in pan).

Recommended Wine Las Mulas/Sauvignon Blanc, Marks & Spencers
Music try CD Cositas Buenas/ Paco de Lucia

Paella Tomatito

1 onion, chopped
2 cloves garlic, finely chopped
Risotto Rice (one cup per person)
Vegetable stock (500ml)
250 ml white wine
frozen peas
prawns
handful mint
black pepper and salt
Parmesan cheese (grated)
Chop onion, garlic, fry in olive oil, add rice, fry until opaque
stir in stock gradually, then gradually stir in wine
season
Mix in chopped mint, peas and prawns
keep on low heat (3 mins) until peas and prawns heated up
add parmesan and heat up.
Serve in the Paella pan
Recommended Wine Vina Margaretta (white) or Vina Sol
Music Tomatito/ Paseo de los Caslanos. Flamenco World

Spanish Salad.

350-450g peeled prawns
1 avocado, peeled & diced
1 tablespoon lemon juice
225 long grain Spanish Style rice (cooked)
4 salad onions, finely chopped
2 green or red peppers, deseeded and chopped
4 tablespoon(60 ml) French dressing
1. In a large bowl place avocado and sprinkle with lemon juice
2. Add prawns, rice, onions and peppers. Mix well.
3. Stir in the dressing
Wine: Vina Sol or Esmerelda
Music: Alicia de Larrocha playing Albeniz/Granados etc.

Veggie Paella

Serves 4-6 Cooking time 30 mins
1 large onion(diced large)
3 Cloves Garlic
half red chilli, deseeded and thinly sliced
1 red pepper, diced
3 tblespn of olive oil
half teaspn tomato puree
400g paella or risotto rice
1.5 litres stock (veg)
1 tsp ground saffron or half tsp of threads
half cauliflower cut into bite size florets
half head of broccoli cut into bite size florets
1 courgette, thinly sliced
100g frozen peas
1 tin artichoke hearts, cut in half
1 tbsp chopped parsley.
Instructions. Fry the onion, chilli, garlic and pepper in the oil. Add the tomato puree and cook for 2 mins, Add the rice, stir well so all the rice is coated with the oil. Pour on the veg. stock, with the saffron dissolved in it. Then mix in the cauliflower, broccoli, courgettes, peas and artichokes. As the rice is cooking, stir it regularly and turn in all the veg. Put a lid on it. After about 20-25 mins the rice should be cooked and the veggies soft.
Check the seasoning and finish with the chopped parsley
Wine: Marks & Spencers Bourgogne or Macon Village.
Music: Carlos Barbosa-Lima (Brazillian Guitarist) soft and gentle.

Gazpacho Soup (cold)

Serves 6
4 garlic cloves
50g fresh white breadcrumbs
6 tbs red wine vinegar
6 tbs extra virgin olive oil
900g sweet ripe tomatoes, peeled, deseeded and finely chopped
2 cucumbers peeled, deseeded and finely chopped
225g spring onions, thinly sliced
110g red pepper, deseeded & finely chopped
110g yellow pepper, deseeded & finely chopped
4 tbs chopped fresh herbs, parsley, basil or marjoram
570ml iced water
half/one tsp Tabasco sauce
salt & freshly ground pepper
3 tbs croutons for garnish
Directions
Liquidise (puree) the garlic, breadcrumbs, vinegar & oil. Transfer into a bowl, stir in the tomatoes, cucumber, spring onions, red & yellow peppers and fresh herbs. Add the iced water and Tabasco. Taste for seasoning. Puree one quarter of the soup in a liquidiser and return to the remaining soup. Chill well and serve, offering croutons to your guests.
Wine: Dry Fino Amontillados Sherry.
Music: Gipsy King's solo guitarist Tonino Baliardo. The CD is called Essences (Columbia label 501763 2) or Alicia de Larrocha, piano, Albeniz/Granados/Halfter/Soler (Philips label Great Pianists of the 20th Century)