A meal from Spain
Pinchos Morunos
500g chicken thigh, cut for souvlaki
Juice and zest of half a lemon
2 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil (for baking)
1 lemon cut into degrees (to serve)
Pass the chicken onto skewers.
Marinate the chicken with all the ingredients of the recipe for at least 2 hours.
Place a grill pan over high heat until it gets very hot. Brush (with a brush or paper) its surface with vegetable oil.
Bake the skewers by turning them on all sides.
Serve with lemon cut into degrees.
Catalana Cream
400ml heavy cream
100g whole fat milk
5cm lemon zest
5cm orange peel
1 cinnamon stick
3 yolks of free-range eggs
2 teaspoons cornflour
3 tablespoons (50g) white granulated sugar
For scorching the cream
4 tablespoons (70g) white granulated sugar
To serve
Four earthenware ramekins
For the cream mixture: In a small saucepan, heat the cream, milk, fruit peels and cinnamon stick. Once the mixture is hot, remove the saucepan from the heat and let it cool for 5 minutes or until the yolks prepared.
In a bowl, whisk the yolks along with the sugar and cornflour until they acquire a creamy texture.
Then pour the cream mixture into the yolks and mix well.
Strain the mixture back into the pot where you boiled the cream.
Divide the mixture among the 4 ramekins.
Place the ramekins on a baking sheet and add hot water (500ml) one third of the way up the ramekins.
Bake at 160C for 30 minutes. Remove ramekins from the oven and water. Let them cool for half an hour.
Finally, refrigerate them until they thicken and cool – for at least 2 hours.
For scorching the cream: Sprinkle the cold surface of the cream with 1 tablespoon sugar.
Burn sugar with a torch. If you don’t have a torch, burn the sugar on the oven’s grill.
Wait for 2 minutes before serving so that the caramel solidifies and creates a crispy crust.
Sangria
50g sugar
200ml fresh orange juice
80ml brandy
750ml red wine
1 small orange, sliced
2 plums or an apple, sliced
200g ice
In a small bowl place the sugar and juice. Stir until the sugar is dissolved.
Then add all the ingredients and mix well.
Place the sangria with the ice in a jug along with a shaker.
Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/
