• Home
• Judges
• Contestants
• Programmes
• Casa Dudley
• Recipes
• Forum

Meat

Spanish Croquettes

Method:

1. Put the oil in a frying pan and warm it. Once the oil is warm (but before it is so hot that smoke rises from it) remove the pan from the heat and add the flour to the oil. Stir with a wooden spoon until it becomes a paste.
2. Put the pan on the heat again and add the milk, little by little, stirring the mixture all the time until it is cooked and even. Add the nutmeg, a pinch of salt and the ham cut into small pieces. Cook in the pan until the mixture is stiff, and don't stop stirring.
3. As soon as the mixture is stiff enough, spoon it into a bowl and let it cool. Beat the egg. Once the mixture is cool, make small portions and mould them with your hands into the shape of croquettes. Dip each croquette into the beaten egg and then dip it into the breadcrumbs.
4. As soon as the aroma rises, stir in the raisins, almonds, wine, brandy, salt and pepper. Bring to the boil and simmer for 15 minutes.
5. Fry the croquettes in a pan with enough oil to cover them. When they are golden and crispy, take them out and lay them on kitchen roll to absorb the excess oil. Serve straight away.

Pork with Málaga Wine, Almonds and Raisins

Method:

1. Season the pork with salt and pepper.
2. Heat the oil in a pan and fry the pork over a medium-high heat for 2-3 minutes on each side until brown. Remove from the pan and set aside.
3. In the same pan, gently fry the onion for at least 10 minutes. When soft and golden, add the garlic.
4. As soon as the aroma rises, stir in the raisins, almonds, wine, brandy, salt and pepper. Bring to the boil and simmer for 15 minutes.
5. Return the pork medallions to the pan and simmer for a further 5 minutes or until cooked through.

Goats cheese salad with warm broad beans and chorizo

Method:

1. Cook the chorizo in the olive oil until crispy and a golden colour.
2. Add sweet sherry and whisk to make a dressing.
3. Add broad beans and stir into dressing with chorizo, add parsley and scatter the goat's cheese over the dish.
4. Serve in bowls with fresh crusty bread.

Albondigas

Method:

1. Place the minced beef in a bowl.
2. Add the onion, garlic, salt and pepper.
3. Mix well then shape the mixture into 12 small, firm meatballs.
4. Heat the olive oil in a large frying pan and cook the meatballs for 5 minutes, turning frequently until evenly browned.
5. Add the tomatoes, sherry, pimenton and sugar, with salt and pepper to taste.
6. Cover and cook gently for 15 minutes until the tomatoes are pulpy and the meatballs are cooked.
7. Serve hot.

Recipes

© 2010 S4C
O Gymru / Made in Wales