72 | TAPASPREPARE THE VEGETABLE STOCKTrim, peel and dice the vegetables. Heat the olive oil in a large saucepan over high heat. Add the vegetables, parsley and garlic clove and sear for 3 minutes. Add the boiling water and simmer everything for about 30 minutes. Season with a little salt and strain through a sieve. Set aside to cool and then refrigerate.PREPARE THE HERB MIXTUREFinely grind the pine nuts in a blender, then gradually add the olive oil, blending continuously. Add the garlic and herbs and blend in with some of the strained stock. Add the remaining stock and season with salt and freshly ground white pepper. Mix thoroughly. Serve chilled, but not ice cold.I was once served this chilled Catalan vegetarian soup made according to a recipe by Carme Ruscalleda, one of Barcelona’s best-known chefs. It makes a delicious tapa on hot summer days. The ground pine nuts and oil give it a deliciously creamy consistency.Serves 4–6 | Preparation: 25 minutes | Cooking time: 30 minutes | Chilling time: 1–2 hoursINGREDIENTSFor the vegetable stock150 g (5½ oz) carrots150 g (5½ oz) leek150 g (5½ oz) onions Olive oil for fryingA few sprigs of parsley, finely chopped1 garlic clove, peeled2 litres (70 floz) boiling waterFor the herb mixture100 g (3½ oz) pine nuts 220 ml (7½ floz) olive oil¼ garlic clove40 g (1½ oz) flat-leaf (Italian) parsley, leaves picked and chopped40 g (1½ oz) basil leaves, chopped10 g (¼ oz) salt SOPA FREDDA AMB ALFABERGASOPA FRÍA CON ALBAHACACHILLED HERB SOUP72 | TAPASPREPARE THE VEGETABLE STOCKTrim, peel and dice the vegetables. Heat the olive oil in a large saucepan over high heat. Add the vegetables, parsley and garlic clove and sear for 3 minutes. Add the boiling water and simmer everything for about 30 minutes. Season with a little salt and strain through a sieve. Set aside to cool and then refrigerate.PREPARE THE HERB MIXTUREFinely grind the pine nuts in a blender, then gradually add the olive oil, blending continuously. Add the garlic and herbs and blend in with some of the strained stock. Add the remaining stock and season with salt and freshly ground white pepper. Mix thoroughly. Serve chilled, but not ice cold.I was once served this chilled Catalan vegetarian soup made according to a recipe by Carme Ruscalleda, one of Barcelona’s best-known chefs. It makes a delicious tapa on hot summer days. The ground pine nuts and oil give it a deliciously creamy consistency.Serves 4–6 | Preparation: 25 minutes | Cooking time: 30 minutes | Chilling time: 1–2 hoursINGREDIENTSFor the vegetable stock150 g (5½ oz) carrots150 g (5½ oz) leek150 g (5½ oz) onions Olive oil for fryingA few sprigs of parsley, finely chopped1 garlic clove, peeled2 litres (70 floz) boiling waterFor the herb mixture100 g (3½ oz) pine nuts 220 ml (7½ floz) olive oil¼ garlic clove40 g (1½ oz) flat-leaf (Italian) parsley, leaves picked and chopped40 g (1½ oz) basil leaves, chopped10 g (¼ oz) salt SOPA FREDDA AMB ALFABERGASOPA FRÍA CON ALBAHACACHILLED HERB SOUP158 | MAIN MEALSPREPARATIONAdd half of the wine, a little water and the bay leaves to a large pan and heat over very high heat. Add the clams, cover and steam for 3–4 minutes until the shells open. Do this in several batches, if necessary. Remove and discard any shells that do not open. Strain the clam broth through a piece of muslin (cheesecloth) and reserve. Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté until golden brown. Reduce the heat. Thoroughly stir in the paprika and flour to form a roux. Continue to simmer for 3–4 minutes, then add the remaining wine and reserved clam broth. Simmer to reduce the liquid. Stir in the tomatoes and dried chilli. Return the clams to the thickened sauce after about 10 minutes. Bring to the boil over high heat and stir well. Serve with white bread.INGREDIENTS100 ml (3½ floz) white wine2 bay leaves500 g (1 lb 2 oz) large or 1 kg (2 lb 4 oz) small clams50 ml (1½ fl oz) olive oil1 onion, chopped1 garlic clove, finely minced1 teaspoon sweet paprika1 tablespoon plain (all-purpose) flour 2 ripe tomatoes, peeled, seeded and finely diced1 small dried red chilli, seeded and choppedCloïsses a la marinera is a delicacy that is available all year round. Virtually all restaurants, especially those directly on the beaches, have this simple, yet entirely delicious, dish on their menus. Fresh clams should be cleaned in salt water before cooking (see page 154).Serves 4 | Preparation: 10 minutes | Cooking time: 30 minutesCLOÏSSES A LA MARINERAALMEJAS A LA MARINERACLAMS IN A HEARTY SAUCE158 | MAIN MEALSPREPARATIONAdd half of the wine, a little water and the bay leaves to a large pan and heat over very high heat. Add the clams, cover and steam for 3–4 minutes until the shells open. Do this in several batches, if necessary. Remove and discard any shells that do not open. Strain the clam broth through a piece of muslin (cheesecloth) and reserve. Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté until golden brown. Reduce the heat. Thoroughly stir in the paprika and flour to form a roux. Continue to simmer for 3–4 minutes, then add the remaining wine and reserved clam broth. Simmer to reduce the liquid. Stir in the tomatoes and dried chilli. Return the clams to the thickened sauce after about 10 minutes. Bring to the boil over high heat and stir well. Serve with white bread.INGREDIENTS100 ml (3½ floz) white wine2 bay leaves500 g (1 lb 2 oz) large or 1 kg (2 lb 4 oz) small clams50 ml (1½ fl oz) olive oil1 onion, chopped1 garlic clove, finely minced1 teaspoon sweet paprika1 tablespoon plain (all-purpose) flour 2 ripe tomatoes, peeled, seeded and finely diced1 small dried red chilli, seeded and choppedCloïsses a la marinera is a delicacy that is available all year round. Virtually all restaurants, especially those directly on the beaches, have this simple, yet entirely delicious, dish on their menus. Fresh clams should be cleaned in salt water before cooking (see page 154).Serves 4 | Preparation: 10 minutes | Cooking time: 30 minutesCLOÏSSES A LA MARINERAALMEJAS A LA MARINERACLAMS IN A HEARTY SAUCE192 | MAIN MEALSPREPARE THE SIDE DISHSoak the raisins and dried figs or prunes in the sherry and set aside.ROAST THE PORK LOINPreheat the oven to 150°C (300°F). Trim any skin, tendons or fat off the pork loin. Trim off the ends and use elsewhere. Cut the meat into four even pieces. Heat the olive oil in an ovenproof pan over high heat and sear the pork loin all over. Cover, transfer to the middle rack of the oven and roast until cooked through, about 15–20 minutes.PREPARE THE SAUCEDeglaze the meat juices in the roasting pan with the sherry. Heat some more olive oil in another pan over medium heat and caramelise the onion with a little salt. Once the onion is lightly caramelised, stir in the flour and cook for another minute before adding the sherry stock. Bring everything to the boil. Add the soaked dried fruit and simmer to reduce somewhat. Pour in the chicken stock and simmer for about 15 minutes to make a creamy gravy. Season with salt and freshly ground black pepper.PUT THE DISH TOGETHERSeason the pork loin with pepper and arrange the slices on warmed plates. Pour the gravy around the meat slices and divide the dried fruit among the plates. Garnish with sea salt flakes and sprigs of thyme. Serve with potatoes.INGREDIENTSFor the side1 tablespoon raisins8 dried figs or pitted prunes, halved Sherry for marinatingFor the pork loin1 kg (2 lb 4 oz) pork loin Olive oil for frying125 ml (4 floz) sweet sherry (e.g. Pedro Jiménez) 1 large onion, quartered and thily sliced1 tablespoon plain (all-purpose) flour150–200 ml (5–7 floz) hot chicken stockSea salt flakes3–4 small sprigs thymeIn the past, most people in Spain, like most people anywhere, could only afford to have meat dishes on special occasions. Pork loin with figs and Pedro Jiménez sauce is a simple, yet sophisticated, meat dish.Serves 4 | Preparation: 15 minutes | Cooking, frying and roasting time: 55 minutesLLOM DE CERDO AMB FIGUESSOLOMILLO DE CERDO CON HIGOSPORK LOIN WITH FIGS192 | MAIN MEALSPREPARE THE SIDE DISHSoak the raisins and dried figs or prunes in the sherry and set aside.ROAST THE PORK LOINPreheat the oven to 150°C (300°F). Trim any skin, tendons or fat off the pork loin. Trim off the ends and use elsewhere. Cut the meat into four even pieces. Heat the olive oil in an ovenproof pan over high heat and sear the pork loin all over. Cover, transfer to the middle rack of the oven and roast until cooked through, about 15–20 minutes.PREPARE THE SAUCEDeglaze the meat juices in the roasting pan with the sherry. Heat some more olive oil in another pan over medium heat and caramelise the onion with a little salt. Once the onion is lightly caramelised, stir in the flour and cook for another minute before adding the sherry stock. Bring everything to the boil. Add the soaked dried fruit and simmer to reduce somewhat. Pour in the chicken stock and simmer for about 15 minutes to make a creamy gravy. Season with salt and freshly ground black pepper.PUT THE DISH TOGETHERSeason the pork loin with pepper and arrange the slices on warmed plates. Pour the gravy around the meat slices and divide the dried fruit among the plates. Garnish with sea salt flakes and sprigs of thyme. Serve with potatoes.INGREDIENTSFor the side1 tablespoon raisins8 dried figs or pitted prunes, halved Sherry for marinatingFor the pork loin1 kg (2 lb 4 oz) pork loin Olive oil for frying125 ml (4 floz) sweet sherry (e.g. Pedro Jiménez) 1 large onion, quartered and thily sliced1 tablespoon plain (all-purpose) flour150–200 ml (5–7 floz) hot chicken stockSea salt flakes3–4 small sprigs thymeIn the past, most people in Spain, like most people anywhere, could only afford to have meat dishes on special occasions. Pork loin with figs and Pedro Jiménez sauce is a simple, yet sophisticated, meat dish.Serves 4 | Preparation: 15 minutes | Cooking, frying and roasting time: 55 minutesLLOM DE CERDO AMB FIGUESSOLOMILLO DE CERDO CON HIGOSPORK LOIN WITH FIGSWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >