A Spanish tapas dish that’s also great for a meal or in smaller balls on skewers as part of a buffet.
Albondigas – Spanish Meatballs
Fresh Spanish Style Chorizo
A fresh chorizo that’s great used in Albondigas – Spanish meatballs. It’s loosely based on a recipe from Jeffrey Weiss’s fantastic book Charcuteria, The Soul of Spain.
Ingredients:
666 gm Pork shoulder (after removing skin) (approx. 20% fat)
334 gm Pork belly meat (after removing skin) (approx. 50% fat)
30 gm White wine – preferably Spanish – in truth, I use what I have to hand.
30 gm Water
12 gm Garlic cloves
5 gm Smoked sweet paprika – I use Pimentón de la Vera dulce
5 gm Smoked hot paprika – I use Pimentón de la Vera picante
10 gm Murcian paprika
2 gm Oregano – dried
20 gm Salt
Snack Sticks – Worcestershire and Cheddar
Incorporating cheese into full sized salami can be difficult but is much easier in snack sticks. Cheese and salami in one snack is a great combo. I would recommend using the cheese in place of some of the fat (which it mimics).
Making Cheese – Queso blanco, or Paneer (Panir)
Over on the (now defunct) sausage-making forum, someone asked for suggestions for a cheese-related activity to do with a group of school kids that wouldn’t break the bank. I immediately thought of paneer, an Indian vegetarian cheese, also known in Mexico as queso blanco. It’s like the cheese my granny made out of soured milk!
I’d only ever made it from non-homogenised milk, but nothing ventured, nothing gained: the investment of a whole £1 got me 2 litres of the local supermarket’s best full-fat homogenised milk.
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Teriyaki Chicken Sausage
Teriyaki chicken sausage makes a fine breakfast sausage. This recipe adds a citrus note with the addition of orange zest. Brown sugar is used to balance the harshness of the soy sauce.
St Clement’s Sorbet
Feeling Fowl
Cheese and Onion Pie
I like this pie best as a cold-cutting pie. It’s a great addition to a buffet table. The recipe comes from my grandma, who lived in the North West of England – Lancashire and Westmorland – for many years.
You’ll see from the photo that the bottom’s a little bit soggy – hey, sometimes that happens; it could’ve done with a few more minutes in the oven, but so what, it tastes great.
The recipe’s really simple; I’ve tried it in the past with additions like egg in the filling, but this one’s the best, just cheese and onion like grandma used to make.
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Sweet BBQ Sauce
This is a basic barbecue sauce that’s based on a commercial one that was available in the UK until recently.
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Snack Sticks – Five Spice
Snack sticks offer wonderful opportunities to experiment with new flavors.
This one uses five-spice powder, which is used extensively in Chinese cooking. Here it is used to flavor fermented snack sticks.
It is an original recipe.
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