Following on from my recipe for the Mojo Verde which I used on the char-grilled pork loin from the other week..... that the finished dish up there, looks yummy eh? The sweet potato puree is really delicious. Honestly! That balance between the savouriness of the spices and the sweetness of the potato brings a lip-smacking umami taste and takes what can sometimes be a bit bland to another level... You will need a Spanish pincho spice mix or ras-al-hanout - a Morrocan spice mix - will do just as well, and should be available in the big supermarkets. For 4 2 large orange-fleshed sweet potatoes, cut into 2" thick slices a tablespoon of spice mix olive oil salt and pepper Put the oven on hot 220 degrees. In a bowl mix the spices with enough oil to make a loose paste, add a couple of good pinches of cracked black pepper and a level teaspoon of salt. Use all of it to coat the potato slices on their cut sides and place in a roasting tray or similar with sides, preferably so they don't touch. I don't mind smearing the paste on the potatoes with my hands but can do it with a spoon! The key here is the cooking of the sweet potatoes - they need to be browned/caramelised nicely but the spices must not be burned. If you are cooking in a metal tray you need to keep an eye on them every 10 mins or so, less important if you are using a ceramic dish, but still. The slices will need turning at least once. They are going to take as long as they take really, no less than 20mins though. When they are caramelised and the centres are cooked through (test with a knife if they are soft) remove and leave to cool. When cool enough to handle, cut or snip the skins open with scissors and scrape the flesh only into a processor. Blend until smooth and then dribble in some oil to make it lovely and silky and to a consistency you like. Check for seasoning and adjust. You make this in advance and reheat in the microwave stirring well to ensure it is all heated through, or in a pan on a low heat, being careful not to let it catch. You can add a little water if it starts to get a bit dry. You can cook the peppers for the recipe at the same time you have you oven on for the potatoes! Escabeche is basically preserving meat, fish or vegetables in a vinegar base. It's very well known and widely used in Spain, but not something you see a lot of in restaurants there. If you do, it would most likely be fish, and even then it would probably be out of a tin. Not that there is anything wrong with tinned Spanish produce - especially fish - it is some of the finest in the world! This pepper recipe will keep for several days in the fridge, but is more about making a dish to eat straight away. They went really well with the pork and balanced the sweetness of the potatoes out. But they can accompany cold meats, chicken, strong cheeses like manchego or used as part of a tapas line up. They are incredibly easy and quick to make too! You need 3 peppers olive oil from brushing and for the dressing sherry vinegar - if you can get get an aged one, even better as this gives even more depth of flavour salt and pepper optional mixed herbs - I used a freeze dried herb mix here Brush your peppers - I used a mixed bag as you can see - all over with olive oil and roast in a hot oven until lightly charred and cooked though. Allow to cool and open them, discarding the seeds. Sliced the flesh into thick strips, keeping the skin on as much as possible. While they are cooking make the dressing. In a small bowl, mix three tablespoons of a good olive oil with two good pinches of salt and then whisk in a little sherry vinegar at a time so that you can taste it but it doesn't catch your throat. As I said a good aged sherry vinegar is worthwhile getting, it gives a subtle nutty flavour. Some good grinds of pepper to finish and the herbs if you are using. You can put fresh herbs like parsley or chives in it, but they won't look too nice if you want to keep the peppers, as the vinegar will discolour them. Fine though if you want to eat the peppers right away! Just mix the pepper with the dressing carefully. Serve at room temperature for the full flavours to come out! Buen provecho!
2 Comments
Sarah Barry
11/16/2020 06:52:39 am
Delighted to read the news of the Villebois takeaway pick-up point - we shall be placing our order! And we shall be definitely coming to the Sunday lunches when you have a chance to offer them. Your dishes look really tempting!
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1/25/2024 11:27:22 pm
Thanks for this great share. This site is a fantastic resource. Keep up the great work here at Sprint Connection! Many thanks.
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AuthorAlex Gonnord-Luty, chef, aspiring good blog writer, Hispanophile, lives currently in France & Spain. Archives
September 2020
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