THE SPANISH HAVE INVADED!!

My TASTEBUDS, that is!!

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Recently, a Spanish influence has stepped into my life and introduced me to a whole new world of flavour.

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This weekend, Diana gave me the perfect gift of a book to record my favourite (and some more secret) recipes. I immediately knew what the first recipe in this book was going to be.

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Salmorejo!

There aren’t the words to express how much I love this dish. Even looking at that picture now makes me go crazy for not having it in front of me. The combination of tomato, garlic, oil and bread may seem simple enough, and frankly I don’t understand all the magic behind the deliciousness. I also know the concept of raw garlic in anything will be enough to make my fellow Brits VERY nervous, but please PLEASE I beg you to put what you think you know to one side and try this dish. When I eat this, I feel absolutely invincible and satisfied beyond belief. I’ve never actually made this myself, but the last time Diana whipped it up, I monitored her activity with a tediously close proximity. Here’s how to do it…

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The Best of British

Recently, a selection of Spanish friends challenged me to cook a British meal that was “actually good and not boring”. Immediately, I was up to the challenge! But I must admit to being stuck. What’s the British classic that stands out as a beauty?

Like any modern woman with a question that can be resolved with a public vote, I turned to Facebook. There were oodles of suggestions each more British than the last- Roast Dinner, Pie & Mash, Fish and Chips… But one stood out to me as deliciously challenging and I couldn’t resist. I opted for Beef Wellington.

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Now, first and foremost the theme of this dinner was British, and nothing but! So after deciding on Beef Wellington, I thought very carefully about what ingredients are to be used, where they are to be sourced, and what sides and beverages are to be selected.

For the ingredients, my local farm shop sorted me out nicely.
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As someone that had never cooked or eaten a Beef Wellington before, I was incredibly nervous about this dish. I had no idea about cooking times or temps, so I used this Gordon Ramsay Recipe as a guide. You will see it calls for smoked pancetta to be wrapped around the beef… Which sounds absolutely amazing and something I will do in the future, but was unfortunately something I knew I would lose British points for. I still wanted that smoky bite to it though, so was very happy to find Smoked Garlic in my farm shop! Just what I needed for the job!

Among other items, Smith’s Farm Shop is also where I bought our starter- the royally delicious Brixworth Pâté, local to my home town of Northamptonshire and so perfect it’s rumoured the Queen of England herself has it ordered in to Buckingham Palace by the kilo!

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For the sauce? I wracked my brains to come up with something. A red wine or brandy sauce would be good, but wouldn’t work with my accompaniments. A white wine sauce? Also good, but name me one decent British white wine. Finally it came to me… A bizarr invention that might just be crazy enough to work…

Gin Stilton Sauce
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Finally, the drinks. It can only be Real Ale! I had great fun introducing people to their first sips of a variety of top ones! Noted favourites included Hob Goblin and Well’s Banana Bread. The Scottish Innis & Gunn was used to get the Spanish pallets adjusted and ready for the taste of ale and seemed to do the job very nicely as there was no holding back the beer from this point!
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The final point I’ll mention is the cut of beef to be used. Any Beef Wellington recipe will tell you to use fillet, which sounds like a delicious and tender treat… But go into Waitrose and ask for a piece of fillet steak big enough to feed 4 people in a Beef Wellington, and you will be quoted in the region of £30-£40. After 5 minutes of jumping from one foot to the other in a little panic as to which is the best alternative cut that will cook nicely, have a good flavour and remain tender, the kindly butcher eventually guided me to a silver side joint, bigger than the fillet cut I had just been shown and more than half the price. Better! So, if you follow this recipe, keep in mind that it’s with this particular cut of beef and I took very delicate measures with the cooking times as a result!
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So, now we know the facts, let’s press on!

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