2019-06-01 Country Homes & Interiors

PHOTOGRAPHS

EMMA LEE

RecipesfromAndalusiabyJosé

Pizarro (£26, Hardie Grant)

WarmCarrot & Fennel

Salad

Toastingthefennelseedsintheoilbringsa wonderful

pungencytothis gently warmed salad.

SeRveS 4

12-15babycarrots,large

oneshalvedlengthways,

scrubbedcleanand leafy

topsreserved

3tbsp extra-virgin olive oil

1tbspfennelseeds

2tspsherryvinegar

Seasaltandfreshly

ground black pepper

1 Putthecarrotsina panofboiling water and

cookfor1-2min,thendrain.

2 Ina largefryingpanovera mediumheat,warm

theoilwiththefennelseedsfor2min,untilfragrant.

Addthecarrotstothepanandtosstocoatinthe

oil.Drizzleoverthevinegarandtossagain.Cookfor

2-3minsothattheflavoursmergeandthecarrots

soften.Seasonwithsaltand pepper, then stir

throughtheleafytops.

3 Spoonintoa servingdish,makingsurethefennel

and oil comes with the carrots, and eat warm.

Cook’SnotE...There’snoneedtopeelcarrots,

especiallyif they’reorganic,justbesuretogive

them a good scrub with a vegetable brush.

oxtailCroquetaS

Braisedoxtailisoneofthemosttraditionaldishesin

Seville.Here,the tender meat is used in crisp croquetas.

MAkeS 24

250gpre-prepared,

slow-cookedoxtail

½tsphotsmokedpaprika

½tsptomatopurée

400mlwholemilk

100mlstrongbeef stock

80gbutter

75g plain flour

50ghazelnutsor walnuts,

finelyground

Seasaltandfreshly ground

blackpepper

2 largeeggs,beaten

125gdrybreadcrumbs

Oliveoilorsunflower oil,

for deep-frying

1 Shredthecookedoxtailina bowlandmix with

thepaprikaandtomatopurée.Setaside.

2 tomakea béchamelsauce,warmthemilkand

stocktogetherina panovera mediumheat.Ina

separatepan,meltthebutterovera mediumheat,

stirintheflourandcookfor 2–3min, until the

mixturestartstobrown.

3 Stirinthegroundnuts,turntheheatdownslightly

andaddthemilkandstocklittlebylittle,stirring

continuouslyandpouringinmoreasit thickens,

untilyouhavea smoothandsilkyconsistency.Add

theoxtailmixtureandstirwelltocombine. Season

generously with salt and pepper.

4 Spreadthemixtureontoa shallowtrayandpress

asheetofclingfilmoverthetoptostopa skinfrom

forming.Chillinthefridgeforatleast2hr,untilfirm

totouch.Lightlygreaseyourhandswitholiveoilor

waterandrollthemixtureinto 24 x 30gballs.If they

area littlesoft,putthem on a tray in the freezer for

30mintofirmup.

5 Placethebeateneggandbreadcrumbsintotwo

separatebowls.Usingonehand,dipa croqueta

intotheegg,thenusetheotherhandtorollit inthe

breadcrumbsuntilevenlycoated.Placethefinished

croquetaona trayandrepeatwiththeothers.

6 Filla high-edgedpan2cm-deepwithoilandheat

to180°C– oruntila cubeofbreadbrownsinabout

20sec.Frythecroquetasinsmallbatchesforaround

2min,oruntilgolden.Restthefriedcroquetason

a coupleofsheetsofpapertowelstodrain off any

excess oil, then serve immediately.

Cook’SnotE...Theoxtailcanbesubstituted

with slow-cooked beef shank or neck, if preferred.

OxTAil CROqueTAS

GOOd TiMeS, GOOd FOOd