CATA­LAN CUI­SINE José Pizarro's au­then­tic Span­ish recipes

En­joy an au­then­tic Cata­lan ex­pe­ri­ence in your own home with these recipes from Span­ish chef José Pizarro’s new cook­book, Cat­alo­nia

BBC Good Food - - Contents -

José Pizarro has been shar­ing the flavours of his home­land for more than 18 years, and is chef-owner of José Ta­pas Bar and Pizarro – both in Ber­mond­sey, Broadgate Cir­cle’s José Pizarro and Lit­tle José in Ca­nary Wharf. @jose_pizarro

‘Cat­alo­nia is re­ally beau­ti­ful. I have vis­ited so many times over the years and one thing I know for sure is the more I go, the more I ap­pre­ci­ate the place and the peo­ple. In their cook­ing, the peo­ple of Cat­alo­nia have never lost their culi­nary roots – some­times as­pects of recipes or meth­ods stretch as far back as me­dieval times. In Cata­lan cui­sine, there’s of­ten a healthy nod to history, and this I re­ally love. In the food, we see that the peo­ple are so proud of their her­itage and cul­tural iden­tity and love who they are and where they’re from.’ Pan-fried pork belly with cour­gette, fen­nel & pre­served lemon salad Pork belly usu­ally feels win­try, but I think this makes for a re­fresh­ing dish at any time of the year, es­pe­cially if you add pre­served lemons to help cut through the fat.

SERVES 6 PREP 15 mins COOK 1 hr MORE EF­FORT 1kg bone­less pork belly, rind re­moved and fat scored olive oil, for fry­ing

2 gar­lic cloves, lightly crushed few lemon thyme sprigs

1 tsp fen­nel seeds

750ml chicken stock

3-4 cour­gettes, cut into rib­bons us­ing a veg­etable peeler 1 large fen­nel bulb, thinly sliced

2 pre­served lemons (see recipe, be­low), finely chopped ex­tra vir­gin olive oil, to driz­zle

1 Sea­son the pork all over and cut into six pieces. Heat a layer of olive oil in a deep fry­ing pan and brown the pork all over. Add the gar­lic, lemon thyme and fen­nel seeds. Cook for 1 min, then add the stock. Bring to the boil, then gen­tly sim­mer for 45 mins.

2 Toss the cour­gette, fen­nel and pre­served lemon in a bowl. Driz­zle with ex­tra vir­gin olive oil and sea­son. 3 Di­vide the pork be­tween plates and serve with the salad.

PER SERV­ING 361 kcals • fat 23g • sat­u­rates 8g • carbs 3g • sug­ars 3g • fi­bre 4g • pro­tein 33g • salt 1.7g Pre­served lemons PREP 15 mins plus 2 hrs mar­i­nat­ing NO COOK EASY V Pare 2 lemons and put the zest in a ster­ilised jar. Re­move the pith from the lemons, then cut the flesh into wedges and add to the jar. Pour in 3 tbsp ex­tra vir­gin olive oil and add 3 tbsp caster sugar, 2 tbsp flaky sea salt, 1 tsp whole black pep­per­corns, 1 whole red chilli and 2-3 lemon ver­bena or lemon thyme sprigs. Shake gen­tly to dis­solve the sugar, then seal and set aside for at least a cou­ple of hrs or for up to one week.

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