Are you ready to taste the Mediterranean flavor?
We will drive you to an amazing experience cooking and enjoying a menu following a GASMA (Gastronomy & Culinary Management Campus) advice for a Mediterranean Menu. GASMA is part of the CEU Cardenal Herrera University and one of the most important referential centres for the Mediterranean way of cooking in Castellón – Valencia – Spain.
A selection of tapas as starters. Prepare yourself for the main course. The main course will be a Valencian Paella and we will teach you on how to get it in our next post.
Patatas Bravas (Spicy Potatoes)
Main ingredients: 15 potatoes, cooking oil and salt.
For the spicy sauce: 10g salt, 20g sweet paprika, 200ml olive oil, 50ml sherry vinager, garlic 2 clove and cumin powder/black pepper/tabasco chipotle sauce (to taste).
For the All-i-Oli sauce: 150ml whole milk, 500ml sunflower oil, 150ml olive oil, garlic 1 clove and chopped parsley/salt (to taste).
- Wash, peel and cut potatoes into approximately one cm square cubes
- Heat oil at 140ºC and deep fry potatoes until they are soft (about 10 minutes)
- Bring oil to 230ºC so that the potatoes turn brown and crisp
- Mix the ingredients for the salsa in a bowl. Start by finely chopping the garlic cloves and add the rest of the ingredients. For a spicier sauce, use more tabasco chipotle and cayenne pepper.
- Using a hand blender incorporate oils, milk, peeled garlic clove and salt. Place head of the hand blender at the bottom of the cup and switch it on. As the emulsion starts, slowly tilt and lift the head of the hand blender until all the emulsifies into a sauce with mayonnaise texture.
- Pour the spicy salsa and the All-i-Oli over the potatoes. Garnish with chopped parsley
Mussels with Vinaigrette
1Kg mussels, 150g spring onion, 150g red pepper, 150g green pepper, rosemary twig, 30ml olive oil, garlic 2 cloves, 20ml sherry vinegar and salt.
- Clean any debris or seaweed and de-beard mussels
- Place mussels on a tray without piling them up and steam for 3 or 4 minutes (mussels will start to open)
- Finely chop all vegetables
- Add olive oil, salt and vinegar to the chopped vegetables
- Remove mussels from their shells. Place mussels on a plate and pour over the vinaigrette
Morcilla Rolls with Piquillo Pepper Sauce
10 sheets brick pastry, 300g morcilla, 200g piquillo pepper, 60g sugar, 15ml olive oil, 2g salt, 50ml white wine and 2 eggs.
- Remove the skin of the Morcilla and crumble the meat. Saute for 5 minutes and remove from heat. Set aside
- Cut each pastry sheet into 4 squares
- Place the sauteed Morcilla in a thin filling line. Roll with pastry into a cylindrical form. Beat an egg and use it to seal the edges and brush the rolls
- Bake for approximately 5 minutes at 180ºC or until golden brown
For the sauce:
- Chop the Piquillo peppers and saute for approximately 5 minutes
- Add sugar, white wine and reduce over a low heat for 10 to 15 minutes
- Puree and serve in small bowls to dip the Morcilla rolls in
Now, you are ready to enjoy these typical starters. In our next post we will guide you to the secrets of the Valencian Paella as a main course for your DIY menu. See you there!