4 From "The Complete Spanish Cookbook": Pepper Casserole, Beans Rioja, Chicken W/Almond Sauce, Sherried Ham🌞

Last edited Wed Nov 5, 2025, 02:52 PM - Edit history (1)

PIPERRADA BASQUE
PEPPER CASSEROLE WITH EGG AND TOMATO


SERVES 4

2 red bell peppers (capsicums)
2 green bell peppers (capsicums)
1/4 cup/120 ml/4 fl oz olive oil
4-5 large sun-ripened tomatoes,
peeled, seeded and chopped
4 oz/250 g jamén serrano or other cured ham, sliced
1-3 cloves garlic, minced
1-2 teaspoons chopped fresh basil
salt and pepper
4 eggs, beaten

Drop the peppers into a pot of boiling water and cook
until the skins loosen, about 4 minutes. Skin, seed
and cut the flesh into strips. Sauté in the oil for at
least 20 minutes or until well softened. Add the
tomatoes and cook for 10 minutes. Very finely shred
the ham and add to the pan with the garlic, basil,
salt and pepper. Cook,stirring frequently, until the
mixture is soft and pulpy. Add the egg a little at a
time, stirring, until the mixture is smooth and fluffy.
Spoon onto warmed plates and serve at once.


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POCHAS A LA RIOJANA
YOUNG BEANS IN THE RIOJA STYLE


SERVES 4


1 Ib/500 g pochas or other fresh young beans such as broadbeans
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 oz/90 g jamon serrano or other cured ham, finely diced
3 tablespoons olive oil
1 tablespoon sweet paprika
salt and pepper

Rinse and drain the beans. Sauté the onion, garlic
and ham in the oil until softened and lightly colored.
Add the beans and paprika, cover and cook gently
until tender, about 10 minutes, shaking the pan
occasionally to turn them. (It should not be
necessary to add any liquid, but if they begin to stick
add a little chicken stock or water.) Season with salt
and pepper.


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POLLO EN SALSA DE ALMENDRAS
CHICKEN IN ALMOND SAUCE

SERVES 4

Since Roman times almonds have been enjoyed by the Spanish,
who use them frequently in their cooking. The Balearic Islands
have extensive almond groves, producing some of the world’s
finest crop. In the region of Catalonia, ground almonds are a
common ingredient in sauces, particularly the classic romesco,
adding their unique rich flavor and creamy consistency. They
are an important element of picada, the pulverizedingredients
added to a sauce to thicken it. Fried bread, garlic, parsley, saffron
and hazelnuts are all prominent picada ingredients, as are
chocolate and chicken livers when a very rich taste is wanted.
This dish, with its diced chicken in creamy almond-enriched
sauce, has a marked similarity to the dish known as Circassian
Chicken that is enjoyed throughout the Middle East.

3-Ib/1.5-kg oven-ready chicken
1 medium onion, halved
4 cloves garlic, peeled
1/2 cup/120 ml/4 fl oz olive oil
1 sprig fresh thyme
salt
6 whole black peppercorns
4 slices white bread, crusts trimmed
1 cup/150 g/5 oz toasted blanched almonds
1/2 teaspoon cinnamon
pepper
2 teaspoons finely chopped parsley

Cut the chicken in half. Fry chicken with onion and
whole garlic cloves in half the olive oil until well
browned. Remove to a saucepan and add the thyme,
; teaspoon salt and peppercorns. Pour in water to just
cover and bring to a boil. Reduce heat and simmer for
30 minutes or until chicken is tender.
Make a picada for thickening the sauce by frying 2 slices
of bread in the remaining oil until golden. Remove, drain
and cool, then place in a mortar or food processor with
the fried garlic cloves and almonds. Grind to a thick
paste, adding cinnamon, salt and pepper to taste.
Remove chicken and drain. Add enough of the liquid to
the almond paste to make a thick sauce, then discard
the remainder. Heat the sauce gently, stirring. Cut
chicken into small cubes, removing skin and bones. Cut
the remaining bread into triangles and fry in olive oil
until golden. Drain well. Mix chicken into the sauce and
spoon into a serving dish, surrounding with the fried
bread. Sprinkle with parsley and serve.

Tip: This is delightful as a lunch dish, served cold with a crisp salad.


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JAMON AL JEREZ
HAM WITH SHERRY

SERVES 4

Jamén York, cooked ham baked with sherry and dried fruit, makes a very
special main course (try it next Christmas instead of a standard baked
ham).

Dried figs or apricots and raisins complement the saltiness of the ham.
This dish looks spectacular when surrounded by golden yellow huevos
hilados — egg yolk threads candied in sugar syrup these are a garnish
used in the western regions of Spain and extensively in Portugal to
decorate cakes, puddings and occasionally meat dishes. At a wedding,
they may be served as a sweet course, draped from edible cookie
baskets or stands decorated with colored frosting


4 Ib/2 kg cooked ham
2 cups/500 ml/16 fl oz sweet sherry
1/2 cup/90 g/3 oz raisins
1 cup/180 g/6 oz chopped dried figs or apricots
1 cup/250 ml/8 fl oz apricot nectar or water
1/2 cup/75 g/23 oz blanched, toasted almonds

Using a small, sharp knife, trim away the skin from the
ham, leaving a layer of fat on the meat. Score the fat in
a diamond pattern, cutting just down to the meat. Place
in a roasting pan and pour in the sherry. Cover with
aluminum foil and roast in a preheated (350°F/180°C/
Gas 4) oven for 40 minutes.

In the meantime, soak the raisins and dried fruit in
the apricot nectar. Remove the foil from the ham, pour
in the fruit and liquid and cook a further 40 minutes,
basting the ham frequently with the pan juices. When
the ham is almost ready, add the toasted almonds to the
pan juices. Slice the ham and arrange on a platter, pour
on the sauce and serve.

All the above From "The Complete Spanish Cookbook" by Jacki Passmore
https://www.goodreads.com/book/show/852181.The_Complete_Spanish_Cookbook


Riquísimo!! Enjoy!

I'M AS LEEP!