As we settle in to winter routines, the dream of a holiday in the sunshine is so appealing.
Get a taste of a European summer holiday without the jetlag with these Spanish-inspired recipes by Jo Wilcox.
New Zealand photographer Melanie Jenkins’ trip to Spain was to see an exhibition of her fine art photography but everywhere she went her camera was in hand capturing the essence of sunny Spain.
On her return she shared her culinary experiences with food writer and stylist Jo Wilcox, who researched and re-created some of the dishes she experienced.
As a result, Take Me to Spain was born - a fun, creative project for them both, with Jenkins taking the food photographs.
‘‘This cookbook is a testament to friendship, creativity, and the joy of sharing meals and memories. We invite you to join us on this journey to Spain - through recipes that tell a story of laughter, love and lifelong bonds.’’
Albondigas Spanish-style meatballs
These tasty little morsels can be served just with forks as tapas, tossed with spaghetti for dinner or sandwiched between rustic bread with melted cheese for an on-the-go snack.
SERVES: 4
Meatballs
3-4 shallots, finely diced
3 cloves garlic, crushed
1 tsp each nutmeg, cumin, paprika
1 chorizo stick, casing removed
and very finely diced
1 egg, beaten
2 slices plain bread
¼ cup milk
1kg pork or beef mince or a mix
Meatball sauce
2 Tbsp olive oil
1 clove garlic sliced
1 small red onion
2 anchovies, smashed
400g tin cherry tomatoes in juice
3-4 black olives, sliced
Fresh chopped herbs
Salt and freshly ground black pepper
Grated or shaved parmesan and herbs to serve
Method
In a large bowl combine the shallots, garlic, spices, chorizo and egg and mix well.
Soak the bread in the milk for a few minutes then mash together with the mince and chorizo mixture. Season well then roll into small balls.
For the sauce, saute the garlic, red onion and anchovies in the olive oil for 2-3 minutes until soft and fragrant then add the tinned tomatoes, olives, herbs and seasoning and simmer for 3-4 minutes.
Grill, bake or pan-fry the meatballs for 5-8 minutes until cooked through and caramelised.
Toss the meatballs and sauce together and top with parmesan and herbs, or serve the meatballs plain with the sauce for dipping.
Roasted beetroot and orange salad
with berry dressing
This pretty salad combines zesty and earthy flavours. The berry dressing is fun and colourful and toasted almonds add the finishing touch.
SERVES: 4
Suitable for: gluten-free, vegetarian
4 whole medium beetroot
Olive oil
Sea salt
¼ cup flaked almonds
2-3 handfuls rocket leaves
3 oranges peeled and segmented (reserve any juice for the dressing)
50g goat cheese
Berry dressing
¼ cup lightly flavoured olive oil
1 punnet fresh raspberries or a mix of berry fruit
1 Tbsp honey
2 Tbsp orange juice
½ tsp mixed spice
Method
Pre-heat the oven to 170°C. Rub the whole beetroot with 2 tablespoons olive oil and salt and roast in the oven for 40-50 minutes until tender when pierced with a knife.
Allow the beetroot to cool enough to handle and rub or peel off the skins then slice into bite-sized pieces.
Combine all the dressing ingredients in a blender and whizz together until smooth. Check seasoning and set aside.
Toast the flaked almonds in a pan with 1 tablespoon olive oil and salt over a low heat for 3-4 minutes until golden.
To serve: Layer a platter or large serving plate with rocket leaves, sliced beetroot and orange segments, scatter with the toasted almonds and crumble over the goat cheese. Drizzle with berry dressing.
Citrus posset with saffron honey
and almond cookies
This effortless, make-in-advance dessert has an indulgent creamy texture and is a perfect match with the nutty almond cookies made for dipping.
SERVES: 4
Suitable for: gluten-free, vegetarian
For the posset
2 cups cream
½ cup caster sugar
¼ cup lemon or citrus juice
For the cookies
1 egg, separated
¾ cup caster sugar
200g ground almonds
1 tsp vanilla paste
To serve
¼ cup honey
Pinch of saffron threads
Dried lemon slices to serve
Method
To make the posset
Pour the cream into a saucepan and add the sugar. Stir over a gentle heat until the sugar has dissolved then increase the heat and let it boil for 4 minutes (stirring occasionally to prevent the bottom sticking).
Remove from the heat and add the lemon juice.
Allow to cool for 10 minutes then divide between serving glasses.
Chill for at least 3 hours.
For the cookies
Preheat the oven to 175°C.
Whip the egg white and sugar until it has firm peaks (like a meringue) then fold in the egg yolk, ground almonds and vanilla paste.
Drop small spoonfuls on to a lined tray and flatten slightly with your fingertips or a fork.
Bake for about 12-15 minutes until pale and golden. Slide off the paper on to a baking rack to cool and harden.
Once cold, store in an airtight container.
When ready to serve, combine the honey and saffron and drizzle over the top of the posset, decorate with a dried lemon slice and serve with the cookies on the side for dipping.
