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Posts Tagged ‘hazelnuts’

Baked vegetables with romesco

Hello!

Romesco is a sauce typical from Catalonia (a region where Barcelona is located), normally is used with vegetables giving those vegetables a superb flavour.

Ingredients (for the romesco sauce):

  • 2 tomatoes
  • 2 ñoras (dried peppers)
  • 12 toasted almonds
  • 6 hazelnuts
  • White vinegar
  • Toasted bread
  • 4-5 garlic cloves

For the vegetables use those ones of your favorite choice, I used 2 red onions, one zucchini and one egg plant, but you can also use asparagus, artichokes, mushrooms … Just cut them in pieces of medium size, put in an oven tray, add salt and olive oil and mix. On the oven we will also put 2 tomatoes with 2 incisions in cross shape (so they will be easier to peel later) and 4-5 garlic cloves. Cook on the oven at 350ºF (180º C) for one hour, but retire the tomatoes and garlic cloves after 15 minutes. In a mortar add 12 toasted almonds, 6 hazelnuts and some toasted bread (50-75 gr), grind well for some time. The ñoras (dried peppers) must be on water from the day before, remove the seed, cut in half and separe the pulp from the skin. Peel the tomatoes once out of oven.

Add 2 tablespoons of white vinegar to the mortar, the garlic cloves, the pulp of peppers and the peeled tomates. Grind them for some time. Add olive oil (like half glass) while moving. In order to grind it better, pass it through a Chinese strainer, put the rests on the Chinese strainer back in the mortar and it will be easier to grind. Finally put the liquid back on the mortar and mix well. You can also mix it together in a blender, it will be faster and easier, but sometimes it is also nice to do manual work :). And now you have a nice vegetables with a gorgeous sauce 🙂

baked vegetables with romesco

Chicken with Norway lobsters

Hi,

This recipe is similar to one my mother used to cook long time ago, so I made it again just following the remember of taste and improvising a bit. The best part of this recipe perhaps is the mix of garlic, hazelnuts and toasted bread, a mix you can use in some other recipe which will bring a great taste.

Ingredients (for 4 people):

  • Chicken
  • 8 norway lobsters
  • 2 sweet onions
  • 3 garlic cloves
  • 100 gr (aprox) of hazelnuts
  • Toasted bread
  • 1 glass of brandy

Put a bit of olive oil in a casserole and when its hot add chicken pieces and salt. Cover the casserole with a lid, set the fire low so the chicken gets well cooked. Turn the chicken from time to time so it gets uniformly cooked, if you like add also some thyme and rosemary. Cook it for about ½ hour.

While the chicken is cooking chop 2 onions.

Add the onions when chicken has been already ½ hour, distribute well, maintain the fire low and cover with the lid. Move from time to time and maintain cooking about 20 to 30 minutes.

Meanwhile on a mortar add 3 garlic cloves, some hazelnuts and toasted bread, grind all with the pestle.

When the water drop by the onions is starting to reduce add the mix done with the mortar, distribute uniformly and add the norway lobsters. Cover with the lid ant let cook for 10 minutes. After that, first be sure to switch off the hood, add a glass of brandy and burn it. When the fire is extinguished the recipe is ready. You need to turn off the hood because maintain it on will cause the fire to be even dangerous.

chicken with norway lobster

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