Spanish
food recipes - Albondigas en Salsa de Azafran y Almendras
(Meatballs in a saffron and almond sauce)
You will need
for the meatballs
400g minced beef
400g minced pork
1 small onion finely minced
2 slices day old bread, crusts removed soaked in milk and squeezed
garlic minced
1 egg beaten
parsley finely chopped
nutmeg
olive oil for frying
flour for dusting
Sauce
40 blanched almonds
250ml chicken or vegetable stock
150ml white wine
100ml olive oil
1 slice day old bread
garlic minced
10 peppercorns
1 clove
lemon juice
In a bowl combine all thr ingredients for the
meatballs and mix until well blended, then divide and shape into
small walnut sized balls. Roll in flour and fry gently in hot oil
until brown all over. To prepare the sauce, fry the almonds, bread
and garlic in the oil until golden, then put into a food processor
along with the peppercorns, saffron, clove and white wine. Mix to
a smooth paste. Pour this into the pan with the oil and add the
stock, mix well and bring to the boil. Add the meatballs to the
pan and simmer for 20 minutes. Just before serving add a squeeze
of lemon, a little chopped parsley and a few slivers of toasted
almonds. Makes approximately 36 meatballs.
Tapas recipes:
El
queso del manchego ( Marinaded manchego cheese)
Albondigas
en salsa de azafran (Meatballs in a saffron and almond
sauce)
Cazon
en adobo (Marinated fried fish)
Remojon
(Cod and orange salad)
Salpicon
de mariscos (Seafood salad)
Gambas
pil pil (Sizzling chilli prawns)
Empanadas
(Miniature pasties)
Tapenade
(Olive and anchovy paste)
<<
Back to main Spanish recipe page
Tapas links: Tapas
Madrid | Tapas
recipes
|
|
|
|
|
|
|
|
|
|
|
|
|
Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
|
|
|