roasted garlic & amontillado praline

Posted on June 10, 2024 by Shawn

So a while back my Twitter pal Pablo posted his version of the sublime roasted garlic praline from Michelin star Restaurante Bagá in Jaén (which has been on my wish list for years) from a recipe on their Instagram and I’ve been wanting to make it ever since. As last weekend was cloudy and cool(ish) I thought I’d better do it now or else have to wait until October. The recipe calls for slow roasting for four hours and I don’t like to run the oven/air fryer and AC at the same time (it doesn’t make sense when it’s HOT outside). And so I went to work.

The recipe is quite simple, it just takes a long time due to the low & slow cooking. I have to admit that what sold me on trying this was the addition of amontillado… I mean, butter, garlic and amontillado is a hard to beat combination. I took chef Pedro Sanchez’s “chupito” measurement for the amontillado and soy sauce to literally mean a shot glass full (it worked though I used a bit less soy sauce). BUT it looked like a lot of butter to me. I started off with 100 grams and was a bit alarmed that I was supposed to add another 100 grams… so I asked Pablo as he had also made this recipe. He thought if I roasted everything with 100 grams and then added more butter later if needed that would work. But I was thinking the butter should be cooking with all the other ingredients the whole time, not just added later, and so I decided to ask chef Pedro (aka Pedrito). Whom I have never met, and who doesn’t even know who I am. BUT he is somehow following me on Twitter so I sent him a cheek DM asking for advice.

Can I tell you? Pedrito was not only helpful, but also very sweet and charming, and he really seemed to care that I get this right. We’re talking a busy Michelin starred chef who was being pestered on Twitter on a Saturday afternoon by a total stranger… and he couldn’t have been more gracious. In the end (after me shamelessly sending him various photos) he agreed that 150 grams of butter was enough and… he was right. OMG was he ever right. This stuff is potent and at the same time super smooth… it’s not an exaggeration to say that a little goes a long way. So what to do with all of this deliciousness when there are just two of us at home? Have a look below to find out.

Ingredients and instructions below…

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honey-garlic-mustard Ibérico pork ribs

Posted on November 1, 2020 by Shawn

Not super accurate measurements for this one. With the marinade you can obviously play around a bit. Just make sure there’s enough acid (wine, vinegar), seasoning (s&p) and whatever other flavours you like. Fresh herbs like rosemary, thyme or sage also work well. I usually like to marinate these babies overnight in the fridge, but just a couple of hours at room temperature is also fine.

I also like to use a glass roasting dish I have with a handy plastic lid because then I can use the same marinating dish for cooking (the lid is also good if you’re keeping it in the fridge overnight, plus it’s extra easy to occasionally shake it up and slosh the marinade around, getting it all over the ribs). Otherwise, just marinate the ribs in a large bowl, turning often to keep them coated on all sides. Then transfer them to a baking dish to cook, draining off most of the marinade (but keep it to one side in case you want it for basting). Anyhow, really tasty comfort food, made even better if you take advantage of the oven being on to roast some veg on the side.

Ingredients and instructions below…
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garlicky spinach & feta (with optional bacon)

Posted on June 8, 2020 by Shawn

I first thought of this as a way of using up some almost off baby spinach, and I happened to have some feta and plenty of onions and garlic, so this is what happened. Since then I’ve been having it on toasted breads of various types, but you can also use it as a stuffing for grilled mushrooms or chicken breasts (kiev style). And while this started off vegetarian as an open-faced sandwich on toasted “chapata cristal”, later on I tried it with crispy bacon added to the mix and turned it into a fabulous grilled sandwich on sourdough rye. As you can see, it’s pretty versatile.

Ingredients and instructions below…
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gambas al ajillo salad

Posted on June 12, 2019 by Shawn

So this was something simple and delicious. Wanted some gambas, wanted a salad, so this happened. I actually show two versions here. The original is above, which was made with chopped cashews. The other one I tried with just a sprinkle of toasted sesame seeds. Both were great. And it’s fast and easy. This is just for one person, so just up the quantity for mre.

Ingredients and instructions below…
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guacamole

Posted on June 15, 2014 by Shawn

guacamole (1)
It’s been ages – possibly years! – since I made guacamole. But seeing all those fresh avocados and tomatoes at the market lately inspired me to try it again. The first time I didn’t have any cilantro or limes (used lemon juice instead), which turned out pretty good. But the cilantro and lime juice really do transform it into something special. I haven’t put measurements for the seasoning – just taste as you go until you get the balance you like. You can also add greek yoghurt (or sour cream) to make a creamier guacamole. Serve it as a dip for tortilla corn chips, inside a warm flour tortilla or pita bread, with basmati rice… or just on its own.

Ingredients and instructions below…
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pollo al ajillo con espinacas

Posted on January 14, 2013 by Shawn

It’s been awhile since I’ve posted something here that wasn’t a rice or noodle dish. But today I came up with this variation on pollo al ajillo which could be served with rice or, as a low-carb option, is perfectly tasty on its own. If you don’t fancy spinach you can just leave it out. Likewise the guindilla (hot chilis). From start to finish it takes about 45 minutes.

Unlike traditional pollo al ajillo recipes, which use the whole chicken chopped up into stew-size pieces, I am using boneless chicken breast. I’ve also made something similar to this with chicken thighs. So you can see it’s pretty versatile. I throw in my garlic right at the beginning, but those who prefer less “toasted” garlic should add it with the peppercorns (and chilis) after turning the chicken pieces to brown on the other side.

Ingredients and instructions below…

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how to peel a head of garlic in less than 10 seconds

Posted on October 4, 2011 by Shawn

Has anyone ever tried this? Looks amazing if it works. Will let you know!

pollo al ajillo

Posted on January 23, 2010 by Shawn

pollo al ajillo = chicken with garlic

This is a very typical Spanish dish that you can find in many tapas bars, traditionally made with stewing chicken pieces, garlic, olive oil and dry fino sherry. My version is a bit spicier and uses boneless chicken breasts. I’ve also added some portobello mushrooms & baby setas.

[click on collage to enlarge]

Recipe and instructions below…

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curried cauliflower purée

Posted on November 12, 2009 by Shawn

A couple of weeks ago I had a huge cauliflower about to turn and decided to steam the whole thing at once and make some sort of soup. And I ended up with this very spicy and smooth cauliflower purée. So when I woke up feeling all achy & fluey this morning I decided that this would be the best thing for me … and it was!

Recipe & instructions below the links.