9 November 2012

Spanish Kitchen Tips

making a marinadeCooking in Spain is distinguished by its very simplicity, there is very little complication in Spanish cooking which means that that the ingredients are left to do the work bringing flavours to the front of every dish in a simple yet balanced way that makes Spanish food what it is today. There is of course an Arabic influence in certain dishes with the use of spices blended together to offer a real flavour of the southern Mediterranean and there is a degree of preparation with Spanish food as well as the cooking itself that effects the flavour – try replicating a dish that you have tasted cooked in a Spanish clay oven in your modern kitchen and it will most certainly be an enjoyable meal however that twist of Spain will be lacking. Tapas are described as small portions of food with a big flavour and character – your new ‘How to’ pages will show you how to create that Spanish flavour and character with not just tapas but every Spanish meal you cook.

How to:

The new ‘How to’ pages were launched in Spring 2012 and will cover various aspects of cooking in Spain as well as a few projects during the process of building our own outdoor Spanish kitchen. Some of these projects include building a traditional wood fired clay oven and a rustic stone built smoker to add some twists and new flavours to tapas and other Spanish dishes and is also something that you yourself can make and design at home. Each project is photographed (by whoever has the cleanest hands!) step by step making each stage as simple as it can be.

spanish ham tapasBesides from a bit of traditional Andalucian building work which can be replicated anywhere for cooking purposes you can also discover some Spanish tips on food preparation and we also go back to basics, again step by step in preparing typical marinade sauces, filleting fish, boning chicken as well as a host of other handy guides. Each ‘How to’ page is written by ourselves in a down to earth account of how our Spanish neighbours, ourselves and local chefs actually make and prepare their food with flavour at the forefront.
Cooking and preparation styles are certainly rustic taking a strong influence from how food is cooked and prepared locally in the rural Granada region, often with a ‘campo’ (Spanish countryside) twist so although you may not discover the modern tapas dish in all its striking colours and decorative presentation you will find a few ideas which, when left to the imagination (as all good cooking should be) will deliver some traditionally rustic Andalucian flavours, techniques and influence from the heart of the Granada region.


‘How to’ informational pages also gives us the opportunity to answer your questions in a little more detail. We have been taking note and continue to recognise the more commonly asked questions from you, our customers over the years so your ‘How to’ pages will also address various topics from storing Spanish sausages such as chorizo and morcilla to ham carving, ham storage and even knife sharpening.

Discover the new ‘How to’ section here

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