Gazpacho de Andaluz
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Cooking time: 20 minutes earlier in the day; 35 minutes at dinnertime for menu Cooking schedule: see below for "menu" instructions |
Gazpacho de Andaluz (Andalusian Gazpacho) Time: 20 minutes
This makes enough for 4
1/2 green pepper save the rest
1/2 red pepper
save the rest
1/2 medium cucumber (use about 6" (15cm)) save the rest
4 - 5 tomatoes
1 red onion
2 cloves garlic
1 cup bread crumbs
1 tsp sherry vinegar
1 tbs sherry
4 tbs olive oil, the good stuff
1 cup tomato juice
water - up to 3 cups
Peel the cucumber(only the part you're using), onion and garlic. Chop all of the vegetables, reserving 1 heaping tbs of the cucumber, onion and peppers, and 2 tbs of the tomato for garnish. Put the rest of the vegetables along with the remaining ingredients (except water) into a blender and puree. You’ll need to do it in at least 2 batches. Add water as needed. When smooth pour into a bowl and add enough of the remaining water to get the desired consistency. It should be like a thick, cream soup. (I can't be too specific as I don't know how juicy your vegetables were - and this is cooking, not rocket science!). Taste and adjust seasoning, adding salt, pepper, a bit more vinegar or sherry as desired. Chill (you can replace some of the water with ice cubes to speed up the chilling). Serve with the reserved chopped vegetables on the side as garnish to be added by each diner. Rest of Gazpacho for dinner on Sunday
Brined and Grilled Pork Tenderloin with Allioli Time: 5 minutes early in day
20 minutes cooking
2 cups water very cold water or water and ice, mixed
2 tbs sea, kosher or other coarse sale
2 tbs sugar
2 tbs sherry vinegar
1 pork tenderloin, 12 - 14oz (350 - 400gr)
1 tsp paprika
1 tsp thyme
2 tsp sherry
2 tsp olive oil
Allioli Mayonnaise
Earlier in the day, at least 3 hours and up to 12 hours before cooking, mix water, salt, sugar and vinegar in large bowl. Stir until sugar and salt are dissolved. Put pork in large zip-lock bag and add brine. Refrigerate, turning occasionally, until ready to cook.
When ready to cook, remove pork and pat dry with paper towels. Mix paprika, thyme, sherry and oil. Brush on all side of pork. Cook on barbecue grill for 15 - 20 minutes, turning to brown all sides. Cook until 155F (70C) or until only slightly pink in center. Remove and let rest a few minutes. Slice and serve with Allioli Mayonnaise.
Allioli Mayonnaise
1 tbs allioli
1 tbs mayonnaise
Mix well, taste, add more mayo if desired. Serve with Brined Pork
Grilled Potatoes with Allioli Time: 35 minutes
2 - 3 medium potatoes
1 tbs olive oil
1/4 tsp paprika
1/2 tsp dried thyme
Allioli
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into a large bowl and mix well. Add potatoes and toss, coating thoroughly. Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again (you should have one of these). Cook on barbecue (grill) for 20 - 30 minutes or until done... you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy. When done remove potatoes and place on paper towel briefly to remove the excess oil. Toss potatoes with 1 - 2 tbs allioli and serve.
Allioli Time: 15 minutes
4 large cloves of garlic
1/4 tsp sea, kosher or other coarse salt
2 - 3 tbs olive oil, the good stuff
You have to do this with a mortar and pestle. The garlic has to be mashed. A blender or food processor will not work. Have I made this crystal clear? If you do not use a mortar and pestle you will get a bland garlic mayonnaise. The pounding pulverizes the cells, releasing allicin which gives it the sharp, hot flavor.
Smack the garlic once with side of a knife to start breaking it down then put it in the mortar along with the salt. The texture of the salt helps break down the garlic. Pound with the pestle until you get a paste. Yes, this will take awhile. (It took 10 - 15 minutes for me to make this.) When you have a thick paste add the olive oil a few drops at a time and work into the garlic. Once the drops are incorporated, add a few more. Continue adding oil until it becomes difficult to incorporate then stop. If you add too much the sauce will break.
Courgette (Zucchini) Patties Time: 25 minutes
1 medium zucchini - about 2 cups, shredded
1/2 onion from Friday
1 egg, beaten
1/4 cup flour
1/2 tsp baking powder
2 tbs Parmesan cheese
Salt and pepper
to taste
1 tbs olive oil
Shred zucchini using large holes on box shredder - or however you want to do it. Finely chop onion. In medium bowl lightly beat egg, add flour, baking powder, Parmesan, salt and pepper. Mix well. Add zucchini, onion and mix well. Heat large nonstick skillet over medium heat with 1 tbs oil. Divide mixture into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly. Sauté 5 - 10 minutes, or until brown, then flip and fry other side the same. When brown, remove and serve. A little freshly ground pepper and sea salt on top is a nice touch.
Serve hot or warm.
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Cooking Schedule: 20 minutes early |
Remove pork from brine, pat dry |
Cooking for Two? Or more?
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