tbsp red wine vinegar, 6 tbsp olive oil, lemon zest.
Spanish-leaning menu ideas
• Method: Blitz salsa to a loose sauce.Toss veg with oil/salt; grill hot until charred-tender. Drape with salsa; serve warm or room temp.
• Tapas from the grill: Pinchos morunos (spiced pork skewers), chorizo with peppers, gambas al ajillo on a plancha. • Hero:Whole butterflied sea bream or mackerel with garlic-parsley oil, or chicken thighs with smoky pimentón. • Sides: Charred spring onions with romesco; tomato and cucumber ensalada with sherry vinegar. • Dessert: Grilled pineapple with PX sherry syrup and lime.
Romesco Sauce with Charred Spring Onions (calçots-style)
• Ingredients: 12–16 spring onions or baby leeks; oil, salt. Romesco: 2 roasted red peppers (from a jar is fine), 50
g toasted almonds, 1 garlic clove, 1 small tomato grated, 1 tbsp sherry vinegar, 1 tsp sweet smoked paprika, 4 tbsp olive oil, pinch cayenne, salt. • Method: Blend romesco to a coarse paste. Oil and salt onions; grill until blistered and soft. Serve with romesco for dipping.
Four fast, crowd-pleasing recipes
Pinchos Morunos (Andalusian pork skewers)
• Ingredients (serves 6): 1 kg pork shoulder, 3 tbsp olive oil, 2 tsp sweet smoked paprika, 1 tsp hot paprika (optional), 1 tsp ground cumin, 1 tsp ground coriander, 3 garlic cloves grated, 2 tbsp lemon juice, 1 tsp dried oregano, salt. • Method: Cube pork. Mix marinade; toss and chill 2–24 hours. Skewer. Grill high heat 8–10 minutes, turning, until charred and just cooked. Finish with lemon and flaky salt.
Quick-fire additions
• Gambas al ajillo: On a flat plancha or skillet, sizzle sliced garlic and chili in olive oil, add prawns 1–2 minutes, finish with lemon and parsley. • Spiedini di pollo al limone: Chicken thigh cubes with lemon zest, garlic, rosemary; skewer and grill 10–12 minutes. • Grilled bread: Brush with oil, rub with garlic; it soaks up juices and stretches the menu. Bread and salads that sing • Panzanella with grilled bread, ripe tomatoes, red onion, basil, and red wine vinegar. • Ensalada de patata: new potatoes, spring onion, parsley, capers, olive oil, sherry vinegar.
Tuscan Bistecca Tagliata with Rocket and Parmesan
• Ingredients (serves 4–6): 1 thick T-bone or ribeye (900 g–1.2 kg), salt, pepper, olive oil; to finish: handful rocket, lemon, shaved Parmigiano-Reggiano. • Method: Salt steak 1–2 hours ahead. Pat dry, oil lightly. Sear over high heat 3–4 minutes per side; move to medium zone until 50–52 C for medium-rare. Rest 10 minutes. Slice across the grain; plate over rocket, drizzle with oil and lemon, add parmesan and pepper.
Grilled Vegetables with Italian Salsa Verde
Make it flow
• Ingredients: Mixed veg (courgettes, peppers, red onions, asparagus), olive oil, salt. Salsa verde: 1 cup flat-leaf parsley, 2 tbsp capers, 4 anchovy fillets, 1 garlic clove, 1 tsp Dijon, 2
• Prep day-before: Mix marinades and sauces, pre-chop
128 | mccarthyholden.co.uk
Made with FlippingBook Digital Proposal Creator