Andalucia Olive Oil
Essential Spanish cuisine
The current average of Spanish cuisine is not really so different to any modern kitchen, you can find microwave, blender, ready meals and packet mixes. However, it is the traditional essence of cooking utensils and ingredients that are used daily in the Spanish cuisine and all are important to create your own piece of Spain at home.
Each Spanish pantry or pantry always has a ready supply of essential ingredients daily and accessories olive oil and onions to the casserole dish paella.
The Spanish are sometimes criticized for the amount of oil used in the kitchen, is used in almost all recipes and even used to fry sweet dishes. Extra virgin olive oil, although it is the oil of choice because of its renowned health benefits and unique flavor. Some people prefer an ordinary virgin olive oil, but very rarely are other types of oil used in Spanish cuisine, and which have a milder flavor, but are considered less expensive. Extra virgin olive oil may be more expensive but the use of property does not have to prove one side. When used good quality extra virgin olive oil, remember that expands on heating, so do not overdo it. Also, the quality is such that it can be reused five or six times. Once cooled, the oil can be filtered and stored in jars for the next time but the oil when frying fish are stored in separate containers.
Oil extra virgin olive oil is often used in marinades and dressings and a milder flavor, can be mixed with other types of oil. Olive oil for cooking must not be mixed with other types of oil however, as during the heating potential toxins can be released. To create a traditional Spanish dish, extra virgin olive oil is essential that all important "taste of Spain ', there really is no substitute.
For Spanish food, always have two or three heads of garlic hand. Along with extra virgin olive oil, is probably the most widely used ingredient and can be used in a variety of ways. Raw garlic is, of course, in its most powerful rub a little more than a slice of toast with a drizzle of olive oil and a pinch of salt for a truly traditional Spanish-style breakfast.
Raw garlic finely minced or used in salad dressings, marinades, the amount used, depending on personal taste. Cooked garlic will lose some of its bite, but the other components the recipe will taste. Garlic can be roasted whole, rolled and then re-add to the pot, which can be inserted into the meat for the grill or just cut, crushed and added to the pot or pan.
A vital partner with garlic is the mortar. Use the pestle to crush a clove of garlic, peeled easily. The mortar is essential in preparation of small quantities garlic and other herbs and spices. When combining a variety of ingredients, start with the smallest hard ingredients like grains pepper and cloves, then move on to garlic or saffron, for example. The soft herbs like parsley should be mixed in the past. It is important to add to the liquid mixture, whether wine, sherry or water, used to form a paste with the ingredients. This is especially important for saffron, because it must be crushed and mixed with the liquid before use as your bowl of rice will not have a uniform color.
Used regularly, but quite expensive and exotic, saffron is which gives the paella rice as its beautiful golden yellow. The saffron is collected by hand and is the smaller part of saffron which explains the high cost. Only a small amount is needed however, so it is worth keeping in your pantry.
Other herbs are essential Spanish oregano, rosemary, thyme and parsley. Parsley is used so often it's given away free in fish shops and butchers. Thyme is an excellent accompaniment to chicken and a sprig of rosemary makes a great kebab stick. All of these herbs can be grown quite easily in Spanish cuisine garden.
Although not used every day, two important Spanish spices are paprika and cayenne pepper or chili in effect combined, dried or fresh. Paprika can smoke or not, dulce (sweet) or spicy (hot) and is one of the most important ingredients in the preparation of traditional chorizo color and flavor. A spoonful of paprika peppers will add color and flavor to any marinade or cooking sauce and add chopped to any dish for added bite as prawns pil-pil.
Along with the saffron, the creation of the perfect paella, the "Paella" or pan is a very important piece of equipment of Spanish cuisine. This large shallow round tray has been used for generations to prepare the famous Spanish dish of fish or chicken and rabbit with rice. There are different varieties of bread available, but the most important feature is that it must be large enough to cook a dish for the whole family!
The clay pot o 'pot' makes a regular appearance on Spanish cuisine. Available from very small to serve tapas, in the vast, are a versatile piece of cookware Spanish cuisine is not complete without one. They can be used over an open fire in the grill, roast or on the panel, besides that trap heat after cooking – ideal for prawn pil-pil, a spicy dish of chilli and garlic shrimp classic. To get the most out of the pot, soak overnight before first use and the heat light temperature.
For larger dishes, such as cooked winter "traditional" or stews and soups pot 'Spanish' pan or large plate that is fat in the middle and narrow at the top and bottom, is of vital importance in Spanish cuisine. Available in a variety materials, is ideal for cooking over an open fire.
No Spanish kitchen or household should be without Serrano ham, cured for at least a year high in the mountains, the ham is the cornerstone of traditional Spanish cuisine. Serrano ham is in all bars, restaurants and kitchens Spanish and remains on screen for easy access in your foot specialist ham or ham. Serrano ham, when disk-shaped cut into thin slices ham specialist with the carving knife, also an essential element in Spanish cuisine, tapas or makes perfect dish servings. Simply spray with olive oil or serve with almonds, Manchego cheese or beans for an authentic Spanish delight. The best thing though to have a permanently prosciutto in their kitchen, is that only carving off a slice whenever you like.
The bone of ham leftovers used to make a reservation or "broth essential" to add flavor to soups and stews.
Another classic Spanish is the "Tortilla de Patatas" or the Spanish tortilla, which is truly delicious, easy to perform and requires only the most basic of the basics of Spanish cooking. Always keep at least a dozen eggs in Spanish cooking as you need at least eight to make a good-sized tortilla. Potatoes and onions are also vital in many Spanish dishes and red onions are often found in salads, as they are more sweet and have less bite.
Never without a few fresh tomatoes, ripe and Spanish to enjoy them almost daily in many different ways. juicy fresh chips are excellent in salads and one or two slices with a drizzle of olive oil are very popular to finish a meal. Fresh tomatoes are often chopped and mixed slowly to reduce create a lovely homemade tomato sauce, used alone or added to other dishes such as spicy chorizo with pasta. For a variation of Spanish-style breakfast, cut a tomato in half and rub on your toast with a drizzle of olive oil and some slices of ham – perfect.
The "Bar" or stick style French pastry is a day very essential. It is served with every meal and many Spanish people can not eat a meal without it!
Wine is also an important part Spanish culture of eating and cooking. Red wine can be enjoyed with meals, while a good bottle of white always like him as a starter. Keep white wine at hand for use with chicken dishes or steamed mussels – a favorite at the table. Rabbit and beef served are enhanced by a drop or two of red wine, a bottle on the shelf. Wines Spanish are among the best in the world but need not be expensive so you can enjoy that extra added warmth Spanish without breaking the bank.
Many of these essential elements are readily Spanish cuisine and are in fact used everyday in other types of cooking, what makes them special is how they are used. So stock, be creative and add a bit of Spanish sunshine to your table.
About the Author
Iain Macdonald regularly contributes to gourmet food publications and is the co-owner of www.orceserranohams.com
Andalucian Girl Olive Oil Harvest and Production
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