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RECIPES

Find some of our favourites and come back for more soon!

 

AJO BLANCO SOUP

This is a traditional soup born in Cordoba.

Serves 4

 

250gr of blanched almonds (soaked overnight in water and a little milk)

2 garlic cloves

150gr of day old bread without crusts

120ml of extravirgin olive oil

1 soup spoon of good quality red wine vinegar

½ a large granny smith apple (no skin or pips)

1 litre of ice cold water

Salt

Method:

Soak the bread crumbs in a little water

Crush, in a pestle and mortar or magimix the almonds, garlic, soaked bread crumbs,apple and salt (to taste).  Add ice cold water bit by bit if you see it is getting too thick and unmanageable

Add the olive oil in a thin stream you will achieve a creamy thick consistency

Add the red wine vinegar.

Check flavours and add a little more salt to taste. (take into consideration this is a chilled soup and you can taste the salt less because of the cold)

Pass this mixture through a sieve with a pestle (you will be left with a little residue paste of almonds)

Keep in the fridge until serving.

To serve:

Peel,half and deseed white muscatel grapes. Make a little mixture of 1 part redwine vinegar and 2 parts extravirgin olive oil.

Float the grapes in the ice cold soup and drizzle a little of the oil / vinegar mix.

(you can replace the grapes with cold white melon balls or a little grated apple instead)

 

MARINADED ANCHOVIES

 

These have become so internationally popular that most delicatessens stock them ‘ready made’, however nothing really beats making your own.

You will need:

Raw fresh anchovies

Garlic cloves

Flat leaf parsley

Good quality extra virgin olive oil

White wine vinegar

Salt

If you have a very friendly & patient fishmonger, ask if he will butterfly the anchovies for you.

Otherwise you will have to perform this task yourself like this:

Tear the heads off the anchovies, take a firm pinch of the tip of the spine and pull gently toward the tail.

When you arrive at the taiil, snap the spine off and throw it  away. Do not pull the whole spine off the fish or you will be left with two individual filets and loose the butterfly effect.

This is not a job for the squeamish!

(* note: if  your anchovies are not fresh or are frozen this will be a near impossible task as you will find that when you pull the spine you will tear most of the flesh it)

once you have removed the spines, place them in a dish layering them carefully as you go along.

Cover with white wine vinegar and allow to sit somewhere cool or in a fridge, until the flesh of these fish turns white.

Then remove all the vinegar.

By adding the vinegar what you are doing is cooking them and if you leave the vinegar in too long you will literally be overcooking them.

Once you have removed the vinegar, rearrange any displaced anchovies.

Dress with a little chopped garlic and flat leaf parsley. Season with a little salt and cover with very good quality extra virgin olive oil.

Like this you will be able to preserve the anchovies for almost a week in a flat earthenware dish.

To serve you can just eat them like this with a fork or rub a little sourdough toast with tomato and lay an anchovy on top.

 

MARMALADE ICE CREAM

Serves 8 max

 

1 Vanilla pod

250ML Milk

175GR Sugar

750ML Cream (SINGLE)

8 Egg yolks

6 Big spoons of marmalade

1.  Heat milk, sugar and cream (don’t over boil) until the sugar is dissolved, set aside, and cool.

2. Beat egg yolks and when the cream mixture has chilled beat in the egg yolks, return to the flame and stir constantly until you have a smooth, thick custard.

3. Put in the ice cream machine and churn until nearly set. Stop the machine, add the marmalade and continue to churn until set. Freeze, remove from the freezer 15-20 minutes before serving.

 

SANGRIA

 

This is a wonderful dish to make to use up any wine that has been open for a couple of days.

1 Bottle of red wine

2 Oranges

1 Peach

3 Sprigs of mint

½ Cup of brandy

¼ Cup of cointreau

3 Tablespoons of sugar

2 Tablespoons of cinnamon

Soda water

Ice

 

Make juice out of one of the oranges

Slice the other orange (about ½ cm thick)

Peel and stone the peach and roughly chop

Put in a jug with the brandy, the cointreau, the sugar and the cinnamon

Leave to macerate for about 1 hour then add the red wine

Tear in the fresh mint

Pour about 2 thirds of this mix into a tumbler and top up with soda water and ice

 

ROSEMARY SHORTBREAD

Set 0ven at 170 degrees

 

125 Butter

55 Sugar & rosemary

180 Flour

 

Chop the rosemary and grind up with the sugar

Whisk together sugar and butter

Mix in the flour

Roll till 1cm thick

Cut and sprinkle with sugar

Bake for 15-20 minutes

 

SMOKED AUBERGINE CAVIAR WITH SALPICON

Serves 4

 

2 Medium sized aubergines

1 Small clove of garlic the skin removed

2 Small tender green peppers

1 Green chile

2 Large heirloom tomatoes

1 Spring onion

Extra virgin olive oil

Salt and pepper

A handful of coriander

A handful of mint

Sumac

 

Roast and blister the skin of the aubergines over the fire until it starts to burst and render  a delicious smoky smell.

Set aside to cool.

Dice the tomato, green pepper , spring onion and chile. Wash and roughly chop the herbs ( set a little aside to season at the end).

Mix together and dress with olive oil, red wine vinegar, salt and season with a little sumac. Once the aubergine has cooled a little. peel off the skin and mash with a little olive oil, lemon juice, salt and pepper. Lay the aubergine caviar in the centre of a platter and lay the salpicon around it.

Scatter with the rest of the herbs and a drizzle of olive oil.

Serve

 

SALPICON

 

3 Tomatoes

1 Small sweet red onion

1 Small green pepper or ½ medium

1 Tbs cumin seeds

15 Peeled prawns

 

Roughly chop all the ingredients and mix together.  Dress with olive oil and a good quality red wine vinegar.

Toast the cumin seeds and add to the salad.

Season, taste and serve.

 

ROAST BEETROOT SALAD WITH WATERCRESS, HERBS AND GOATS CHEESE

Serves 4

 

5 Small beetroots with the stalks and tops

3 or 4 Cloves of garlic with the skins on

A few sprigs of thyme

A couple of tablespoons of water

A handful of watercress

A few sprigs of mint and parsley

A few little spring onions

Walnut halves

½ Fresh goats cheese

An unwaxed lemon

Extra virgin olive oil

Pedro ximenez vinegar

Salt and pepper

Tamari

(you will need some tin foil)

 

Tear a sheet of tin foil that will comfortably fit the beetroots so you can then create a loose fitting bag to roast them in the oven.

Dress the beetroot with some olive oil, the thyme, crushed garlic cloves, salt and pepper and a few table spoons of water.

Seal the foil and make a little bag, making sure that there is enough space for the steam to circulate within.

Roast in a preheated oven at 180 degrees for approximately 30 minutes. You want it softish but with a bit of a bite.

While you wait…

Wash the watercress, spring onions and herbs.

Toast the walnut halves in a heavy based pan or in the oven. At the last second add a splash of tamari to season the walnuts.

Crumble the goats cheese and dress with cracked pepper and  lots of grated lemon zest.

Once the beetroots have cooled a little peel them and slice them about ½ cm thick. Dress them while warm with olive oil, lemon zest, vinegar, extra virgin olive oil, very finely sliced spring onions (the green part included), salt and pepper. Dress the leaves with a little extravirgin olive oil , lemon juice and salt. scatter over the dressed crumbled goats cheese and toasted walnut pieces.

Serve immediately.

 

RAW COURGETTE SALAD WITH MANCHEGO, BASIL AND TOASTED ALMOND FLAKES

Serves 4

 

3/4 Courgettes (of the pale variety)

A piece of manchego cheese or parmesan

2 Tablespoons of almond flakes

Fresh basil (a mixture of varieties if possible)

Extra virgin olive oil

Unwaxed lemon

Salt and pepper

 

Using a mandolin, finely slice the courgette and layer onto a large platter or individual plates.

Dress with a little drizzle of olive oil, a grating of the lemon zest and a little lemon juice.

Season with salt and pepper.

Grate the manchego cheese over the courgettes.

Tear the basil and scatter.

In a heavy based pan, gently toast the almond flakes until a warm honey colour.  Sprinkle over the courgette salad.

Dress with a little more oil to taste.

Serve.

 

 

CHICKPEAS WITH GINGER, SWISS CHARD AND BEETROOT TOPS

Serves 4

 

200g Dried chickpeas (soaked overnight)

½ White onion finely slices lengthways

1 Thumb of ginger finely chopped

1 Small clove of garlic

2/3 Glasses of water

1 Mild, fresh red chili

The tops of fresh beetroot and some swiss chard leaves

(approx 1 handful of each)

Rapeseed

Extra virgin olive oil

Lemon juice

Sumac

Cumin

Salt and pepper

 

Boil the chickpeas until just tender.

Heat a heavy based pan and add a little rapeseed oil. Sautee the onions and ginger over a gentle flame and add the garlic after about 5 minutes.

Now add the chickpeas and 1 glass of water and cover.

Cook until you have infused the chickpeas with the flavour of the ginger and onion.

Very roughly chop the chard and beet tops and wash gently.

Throw the leaves in the pan and cover again to allow to steam for about 4 to 5 minutes.

Remove immediately from the flame and pour into a dish.

Dress with some lemon zest or (orange zest if you have it), extra virgin olive oil, salt, pepper and a squeeze of lemon juice.

Soft boil an egg, slice in half and season with powdered cumin and salt mixed together.

Serve.

 

 

CHICKEN WITH TARRAGON, VERMOUTH AND CREAM

Serves 4

 

8 Free range chicken pieces on the bone, preferable thighs

75g Butter

150ml Dry vermouth (Martini blanco)

2 Tablespoons tarragon vinegar

300ml Double cream (or normal spanish cream)

2 Heaped tablespoons of chopped tarragon leaves (also dry will do)

A squeeze of lemon juice

 

Season the chicken pieces with a little salt and finely ground pepper, then brown them lightly in the melted butter. A large, shallow pan is best for this. The skin should be gold in colour, the butter should be a nutty golden brown, but take care that it does not burn. (If it does, or if there are speckles of brown in it, pour it off and add a little more fresh butter.)

Lift out the chicken pieces.

Pour off all but a tablespoon or so of butter.

Add the vermouth and tarragon vinegar to the pan, bring to the boil and scrape away at any sticky bits on the bottom of the pan, stirring them into the vermouth.  Once the liquid has reduced a little in the pan, a matter of a minute or two, pour in the cream and add the tarragon leaves.

Return the chicken and any juices to the pan and simmer gently for fifteen to twenty minutes, stirring from the time to time and making certain that the cream does not thicken too much or catch on the bottom of the pan. If the sauce is becoming too thick add a little more vermouth.

Check that the chicken is cooked through. Taste for seasoning adding salt, pepper and a squeeze of lemon juice.

Serve with a green salad and either mashed potato or rice to soak up the juices.