OLIVE
OIL SPAIN, SALSA
& SANGRIA
Spain produces more olives than anywhere else in the
world so it's
hardly surprising that olive oil appears in practically every dish
served. You find it in sauces or 'dips' and since this month we
feature the 'Fire Mountain' on the island of Lanzarote
let's put a volcano on the table with a recipe for a hot 'Salsa.'
Take:
1 tablespoon olive oil,
1 slice toasted
bread.
1 teaspoon salt,
24 hazelnuts,
skinned. 1 tablespoon vinegar.
12 almonds blanched and peeled 2
tablespoons paprika,
3
tomatoes,
half teaspoon cayenne,
1 head of
garlic,
1 tablespoon of parsley - chopped.
Sear the tomatoes and garlic until the skins of the tomatoes
split. Remove skins . squeeze out seeds from tomatoes. make ingredients
into a paste with food processor or mortar and pestle. It should become
a heavy cream. Use or store in fridge with a layer of olive oil on top.
You can quench the fire with a jug of Sangria
Take:
1 litre of red wine (inexpensive)
2
lemons,
4
oranges
half stick
cinnamon
750 ml. lemonade or soda
& ice.
Take a small strip of zest from the lemon and orange. Place them
and pitcher along with wine, Squeeze the fruit stir well let it sit in
the fridge for at least an hour then stir in the ice. Add the lemonade
just before serving.
For a
flavour of the countries you are visiting check out the
little 'World Food' guide books published by Lonely
Planet. http://www.lonelyplanet.com/prop/wfoodgd.htm
