Andorra: Prosciutto Trout; Mushroom Risotto; Goat Cheese Salad; Catalan Bruscetta & Lemon Allioli
Andorra, which is officially known as the Principality of
Andorra is a sovereign, landlocked microstate of South Western
Europe, located in the eastern Pyrenees mountains between France and
Spain. The country is
mountainous, with high alpine
meadows & limited arable land. Andorra is the sixth
smallest nation in Europe
& one of the
smallest countries in the world being only 15 miles square.
Andorran cuisine has strong influences from the cooking
traditions of its neighbour countries. It carries linkages to western Mediterranean cuisine, Catalan, Spanish & French,
especially in ingredients & preparation methods. The thing that sets Andorran Cuisine apart
from the food traditions of coastal neighbours is the fact that this is hearty Alpine food;
ingredients may have been transported in so use of food resources are valued & attention to detail is important.
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Our Andorran Menu included:
Prosciutto Trout
Mushroom Risotto
&
Goat Cheese Salad
Which we served with a
Catalan Bruscetta & Lemon Allioli
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PROSCIUTTO TROUT
INGREDIENTS:
·
4 fillets fresh Trout,
de-boned & sliced into 1cm thick pieces
·
150gm plain flour
·
80 gm butter
·
40 ml olive oil
·
125gm Prosciutto, cut
into julienne (matchstick size slices)
·
4 cloves garlic,
crushed
·
¼ bunch fresh
parsley, chopped
·
½ tsp Salt
·
1 pinch pepper
METHOD:
1. Mix flour, salt & pepper & place in a container that
has a tight fitting lid & is large enough to fit all the fish into it
2. Add the fish to the flour, put lid on the dish & shake
well to coat the fish pieces evenly with flour mix
3. Heat a large frypan with butter & olive oil
4. Place fish pieces into the frypan skin side up & cook
until crispy brown
5. Turn fish over & repeat
6. When second side of fish is cooked remove fish from pan, place
on serving dish & keep warm
7. Now add the Prosciutto to the pan & sauté until it
begins to crisp up
8. Now add the garlic & keep stirring with a wooden spoon
so the ingredients don’t burn
9. about one minute later add
the parsley & keep stirring until all the ingredients are crisp
& combined with the butter
10. To finish the dish spread the Prosciutto mix over the fish &
serve with Lemon Allioli
A q-zine original Recipe developed from a recipe found at:
LEMON ALLIOLI
INGREDIENTS:
·
100 ml Mayonnaise
·
½ lemon, juiced
·
2 large Garlic
cloves, crushed
METHOD:
1. Mix all ingredients together & your ready to serve.
Allioli should be tangy
GOAT CHEESE SALAD
INGREDIENTS:
·
100 gm Firm goats cheese
(French Fromage de Chevre), sliced
·
80 gm pine nuts,
toasted
·
2 tbs butter
·
½ red Onion, finely
diced
·
100 gm Pitted Black
Spanish Olives; sliced
·
3 cups mixed greens
including baby spinach & roquette
·
2 tbs Honey
·
8 tbs Olive Oil
·
6 tbs apple cider
vinegar
·
1 clove garlic,
crushed
·
4 pinch ground rock salt
·
I pinch fresh ground
black pepper
METHOD:
1. To make the dressing combine the honey, olive oil, crushed
garlic and apple cider vinegar, salt & pepper in a bowl
2. pour the dressing over
the finely chopped onions.
3. Toss to combine, cover and set aside to marinate for 1 hour.
4. After marinating remove the onion from the dressing
5. put greens out on a
serving platter
6. top the greens with the onion, olives, & pine nuts
7. Add the sliced goats cheese to the top of the salad
8. Drizzle with dressing & serve
A q-zine original Recipe developed from
ideas/recipes found at:
MUSHROOM
RISOTTO
INGREDIENTS:
·
3 cups Arborio short
grain Rice
·
½ cup Black Rice
·
4 cups chicken stock
·
2 cups beef stock
·
1 ½ cups water
·
1 glass Pinot Grigio
white wine (can replace with Chardonnay)
·
500gm mushrooms,
sliced
·
3 tbs butter
·
1 onion, finely
chopped
·
2 cloves garlic, crushed
·
2 fresh bay leaves,
torn into pieces
·
2 tbs chopped parsley
·
2 tbs olive oil
·
¼ tsp crushed Black
pepper
·
2 tsp crushed rock Salt
METHOD:
1. Take an ovenproof casserole (that has a tight fitting
lid),
2. Add the butter
& heat the casserole on top of the stove
3. Sauté the
finely-chopped onion until it begins to cook
4. Now add the chopped garlic & continue to
sauté
5. Add the
parsley & the torn bay leaves
6. When the onion
is transparent, add the mushrooms & cook on high heat, stirring constantly for
a further five minutes.
7. Add both rices
& stir until it is coated in butter
8. Next, stir in
the water, stock & white wine plus the salt & pepper
9. Bring the mix
to the boil, stirring constantly
10. When the rice
is almost boiling add the olive oil
11. Once the rice
is boiling give it a really good stir & place the lid on the pot
12. Then put the
casserole in the oven on 180ºC for 20 minutes.
13. After the 20 minutes remove the casserole from
the oven & set aside to ensure any remaining moisture is absorbed (about 10
minutes)
TIP: Do not
remove the lid until you are ready to serve the rice. Removing the lid allows
essential steam to escape from the pot & the rice. Needs this steam.
A q-zine original Recipe developed from
ideas/recipes found at:
CATALAN BRUSCETTA
INGREDIENTS:
·
2 Baguette (French
bread stick)
·
4 tomato, cut in half
·
2 large garlic
cloves, peeled & cut in half
·
2 pinch ground rock
salt
·
60ml Olive Oil
METHOD:
2. Slice Baguette on angle into 1cm ovals
3. Spread bread slices on a baking tray in a single layer &
dry toast in a medium oven (180 C), until
crisp & golden (about 15 minutes)
4. Remove tray from oven & allow toast to cool
5. Rub each piece of toast over with the cut side of a garlic
clove
6. Now rub & smash the tomato onto the toast
7. Sprinkle the toasts with salt then drizzle with olive oil
A q-zine original Recipe developed from
an idea found at:
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