Recipe: How to make Salmorejo
Watch the video to find out how easy it is to make this super quick and nourishing soup, that when combined with suggested ingredients makes a whole meal in itself.
Plus, find out the history of where it came from and the world that gave us this unique recipe. Read teh entire chapter on Salmorejo in the book: Inside the Tortilla and get the free Recipe PDF download here.
Who could fault the humble bean - providing us with a rich source of protein when combined with rice or bread and fulfilling a satisfying visual need for all things radical and red during these calamitous times.
Here, as election fever grips the peninsula, the gazpachomOnk presents another radical red dish - popular amongst certain latin American and Caribbean countries, favoured for its colour, availability and of course its spiciness. The whole meal takes no more than about 10 mins to make, or the same time it takes to chant something accusatory outside your local Casta headquarters: Read on for the complete radical recipe:
Radical Recipes and the Gazpachomonk present one of the most purple (Si Se Puede) dishes to ever arrive on your plate: Spicy Cabbage. Now this recipe, may not look so appetising when it's finished, but believe me when I tell you that in the last 17 years I've been cooking this dish, it's been one of the most scrumptious and requested dishes from relatives, friends, enemies and even customers. People just seem to love it.
Is it for the political connotations of the colour? Is it because of its Visigoth Roots (highly dubious) or maybe...just maybe because of the story behind the dish. Read on for a history and cooking instructions.
The Origins of Purple Spicy Cabbage
Today’s special purple dish comes from the very heart of Spain. And when I say heart, I mean the old Visigoth capital itself - Toledo. I was living there back in 97 when I met a guy called Cecilio who had spent much of his youth - as have so many youngsters today - outside the country in search of work.
Cecilo and family emigrated to Australia in the 50’s and it was there that he grew up. As an adult though, he returned to the family home town of Toledo, and he brought with him some of his most interesting recipes.One day, he took me out to his patch of land on the outskirts of Toledo - a spot reminiscent of films I'd seen of aborigines on their walkabout - bleak and featureless with little protection from wind or sun.
Out there, in the middle of no-where, and as part of our walk-a-about, Cecilio heaved a few rocks together and lit a fire. Then placing an old grill across the stones he started cooking...and this was the secret recipe he taught me: Spicy Cabbage a la Visigoth
Spicy Cabbage: Ingredients
Spicy Cabbage Recipe: Instructions
Spicy Cabbage: Serving Suggestions
Don't make too little of it! Cook it in abundance, because I guarantee that if its not all eaten up immediately, (make sure you keep what is left) because by the following day when the spices have been absorbed in more, it will disappear even quicker.
Remember too when serving the dish, that though people may turn up their nose when they first see it, (bah, they'll say, thats rabbit food) - they'll be asking for a second plate once they've tried it. I promise you.
Read more below for the 7 Basic Foods to Throw in Your Stove, plus , Pies and Bakes, Soups and liquids and finally: 4 Fire-Side Tips for ending that perfect evening with Orange Peel Candles, herbs and a warm something to round it off.
Want Yet More Spice in Your Life? Watch the video:
Actually, I think I might have mis-translated number four.
Green Gazpacho: Instructions
Now, pay attention to the next step as it's rather complicated: Stick all the above in a big pan and whizz it around with a blender.
And - "Roberto es tu tio". There you have it. Stick it in the fridge for a bit, and enjoy an alternative to the red variety. Now, if you should make too much of it, or not enjoy the alternative flavour - I have a suggestion for you. Freeze it as small ice-lolly sticks and take them round to your neighbours. Tell them its a lime flavoured lolly and sit back, get out the mobile and send up the video of their faces to your YouTube channel. I'm sure it will go viral.
More Authentic Recipes from Spain
This recipe has been provided by a friend who is known locally as Don Chilli, as he is an aficionado of everything picante (Spicy). Each year he grows crops of cayenne or Jalopeña peppers to add to almost every meal he consumes. He knows about every variety, their strength and where best to obtain the seeds
One dish in particular of Don Chilli´s caught my attention the other day and that was the stuffed Jalopeña pepper with cream cheese, wrapped in jamon or salmon and then deep fried in batter.
Although its not easy finding fresh peppers here in Spain, he grows them each year on a very small plot of land. If you do no want to consume up to 30 plus chillis a week - as Don Chilli does - then you can always grow a single plant or two in a pot on your terrace and reap a small, but fruitful crop each year.