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Category: Recipes

  • Ferrán Adrià’s Gazpacho

    Ferrán Adrià’s Gazpacho

    “Gazpacho is a work of art; It is the best dish to sell Spanish cuisine” -Ferrán Adrià

    Ferran Adrià i Acosta is a Spanish chef who was the head chef of the renowned El Bulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, the renowned pastry chef Albert Adrià.

    Traditional Spanish cuisine features the best cold soup in the world and we share with you the recipe from world famous chef Ferrán Adrià’s book ‘From The Family Meal: Home Cooking with Ferran Adrià’.

     
    Ferran Adrià’s Gazpacho recipe
     
    Famous former restaurant El Bulli owner and chef Ferran Adrià shares his recipe for a truly Spanish classic: Gazpacho
     
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    Prep Time 15
    Cook Time 20
    Total Time 35
     
    Servings: 6
    IngredientsMethod

     

    Ingredients

    • 3 garlic cloves
    • 2 onions
    • 1 cucumber
    • 1 red bell pepper
    • 4 tomatoes
    • 40 g white country-style bread without crust
    • 1/2 cup water
    • 1/3 cup olive oil
    • 2 tbsp sherry vinegar
    • 1 tbsp mayonnaise
    • 100 g croutons

     

    Method

    1. Peel and cut each garlic clove in half. Remove the green shoot inside, if there is one. Fill a small saucepan with cold water and add the garlic. Bring the water to a boil. When the water begins to boil lift the garlic out of the water and into a bowl of ice water to quickly cool it. Repeat this twice, always starting with cold water in the saucepan.
    2. Peel the onion and cut in half, then cut into large chunks. Peel the cucumber. Cut in half, then into large pieces. Halve the bell peppers, then remove the seeds and white membranes. Chop the bell peppers, then aside along with the cucumber and onion. Cut the tomatoes into large wedges and put in a bowl with the onions, cucumbers, and bell peppers. 
    3. Add the bread, torn into pieces, then pour over the water. Process everything together using a hand-held blender, or using a food processor. Strain the gazpacho through a fine-mesh strainer. 
    4. Add the oil, vinegar, and mayonnaise, then whisk or blend the soup until smooth and creamy. Season with salt and pepper. 
    5. Chill in the fridge before serving (at least 2 hours). Serve the gazpacho in soup bowls with croutons, plus an extra drizzle of olive oil.
  • José Andrés’ Tortilla Española

    José Andrés’ Tortilla Española

    Emblematic Spanish dish the tortilla is a must try at home and easy to make. We follow Spanish native Chef José Andrés’ recipe for what he has called “the most important dish in Spanish cooking”.

     

    José Andrés’ Tortilla Española recipe

     
    Chef José Andrés has called the Tortilla Española “the most important dish in Spanish cooking”
     
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    Prep Time 15
    Cook Time 30
    Total Time 45
     
    Servings: 4
    IngredientsMethod

     

    Ingredients

    • 500 g russet potatoes
    • 2 cups olive oil extra virgin
    • 2 tbsp olive oil extra virgin
    • 6 large eggs
    • sea salt

     

    Method

    1. Peel the potatoes and dice into 2 cm cubes.
    2. heat 2 cups of the olive oil in a medium pot over medium-low heat until it reaches about 125ºC. Slowly fry the potatoes until golden brown, about 20 minutes. Drain the potatoes on paper towels.
    3. Using an electric mixer or whisk, vigorously beat the eggs in a large bowl with 1 teaspoon of salt until they’re foamy. Add the cooked potatoes to the beaten eggs and let sit for 1 minute.
    4. Heat the remaining 2 tablespoons of olive oil in a 6-inch sauté pan over high heat. Once the pan begins to smoke slightly, remove from the heat and pour in the egg-potato mixture. Return the sauté pan to the stove top and reduce the heat to low. The tortilla should puff up like a soufflé. Once it begins to set and the edges turn golden brown, place a plate over the pan and flip the pan and plate together so the tortilla ends up on the plate, uncooked side down. Slide the tortilla back into the pan, uncooked side down.
    5. Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, carefully flip the tortilla back over and allow the center hole to close up. Transfer the tortilla to a platter, season with salt and cut into wedges to serve.