‘They serve Spanish food, tapas style with unusual and hard-to-find ingredients, and their award-winning menu changes weekly.’
Ingredients
Serrano ham, Pimientos, Sea salt,
Stir-Fry Garlic Vegetable Sticks
Although this dish was developed as a way to prepare zucchini from my garden, you can substitute fresh asparagus and/or thinly sliced green beans in this recipe. The toasted garlic tastes like nuts when sprinkled on top of the vegetables. This elegant dish is a great accompaniment to just about any meal so don’t limit yourself to Asian or Chinese.
Ingredients
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3 to 4 cloves garlic, thinly sliced
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2 tablespoons chile oil
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2 serrano chiles, stems removed, minced
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1 teaspoon minced ginger
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1 zucchini squash, cut julienne in match-stick size pieces
For the Sauce:
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1/4 cup rice wine
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1 tablespoon hoison sauce
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1/2 teaspoon sugar
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1/2 teaspoon rice vinegar
Instructions
Combine all the ingredients for the seasoning sauce in a bowl, stir to mix and set aside.
Heat a wok or heavy skillet over medium-high heat until hot, and add the oil. Add the sliced garlic and stir-fry until slightly browned, being careful that they don’t burn. Remove and drain on a paper towel.
Add the ginger and chile and stir-fry until fragrant.
Add the zucchini and stir-fry until done but still crispy. Push the squash to the side of the pan.
Add the seasoning sauce and cook until the sauce thickens. Toss the squash until the sauce forms a glaze over the vegetables.
Place the zucchini in a serving bowl, crumble the toasted garlic over the top, and serve.
Lemon Cashew Chicken
Just about any type of citrus fruit will work in this recipe. Try tangerine, orange, or even a combination such as lemon-lime. Adding habaneros with their sweet heat compliments the citrus flavor of the sauce.
Ingredients
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2 boneless, skinless chicken breasts, cut into 1-inch cubes
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2 to 3 tablespoons vegetable oil, peanut oil preferred
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2 tablespoons lemon zest, divided
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2 teaspoons minced garlic
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2 teaspoons minced ginger
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1 fresh habanero chile, stem and seeds removed, minced or substitute 1/4 teaspoon ground habanero
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½ cup roasted cashew nuts
Marinating Sauce:
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1.5 tablespoons rice wine or dry sherry
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2 tablespoons light soy sauce
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1 egg white
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2 tablespoons cornstarch
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1/4 teaspoon ground white pepper
Seasoning Sauce:
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1/2 cup chicken broth
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1/4 cup lemon juice
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3 tablespoons sugar
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2 tablespoons rice wine or dry sherry
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1 tablespoon cornstarch
Instructions
Combine all the ingredient for the marinating sauce in a large bowl and stir to mix. Toss the chicken in the sauce to coat and marinate at room temperature for 30 minutes.
In another bowl, combine all the ingredients for the seasoning sauce, along with ½ the lemon zest, and 2 tablespoons water. Stir to mix and set aside.
Heat a wok or heavy skillet over medium-high heat until hot, and add the oil. Add ½ of the lemon zest, garlic, ginger, and chile and stir-fry until fragrant.
Remove the chicken from the marinade, add to the wok and stir-fry until lightly browned. Remove, drain, and keep warm.
Pour off all but 1 tablespoon of the oil. Add the seasoning sauce and cook until it starts to thicken. Return the chicken and toss to coat. Heat until the sauce forms a glaze over the chicken. Add the cashews and toss to coat.
To serve, mound the chicken on a serving platter, garnish with the remaining lemon zest, and serve. Serve with plain white rice.
Sweet and Sticky Chicken Wings
Ideal as a starter (appetizer) course, these crispy chicken wings can also be prepared under the broiler on your stove.
Ingredients
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12 chicken wings
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2/3 cup Nando’s Sweet Apricot Cooking Sauce
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1/3 cup honey
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2 tablespoons Nando’s Mild Peri Peri Sauce
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1 tablespoon dark soy sauce
Instructions
Combine the Nando’s Sweet Apricot Cooking Sauce, honey, Nando’s Mild Peri Peri Sauce, and soy sauce in a bowl. Reserve some for basting. Add the chicken, toss to coat and marinate at room temperature for 15 minutes.
Preheat the grill to medium-high.
Remove the chicken from the marinade and grill for 12 to 15 minutes, turning and basting frequently with the reserved marinade.
Roasted Reds Tomato and Vodka Soup
Yes, this takes an entire bottle of Roasted Reds Sauce, but it’s well worth it, as you’ll see when you taste this soup.
Ingredients
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4 1/2 pounds Italian plum tomatoes
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2 small onions, sliced
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Olive oil
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Vodka
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2 cups vegetable broth
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1 bottle Nando’s Roasted Reds Sauce
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1 cup mascarpone cheese
Instructions
Roast the tomatoes over an open flame until the skins begin to blacken and split. Peel the tomatoes and coarsely chop.
Heat the oil in a heavy saute pan, add the onions and saute until they are soft and translucent. Add a splash of vodka and continue to cook to burn off the alcohol.
Pour in the broth, add the tomatoes and Roasted Reds Sauce. Reduce the heat and simmer for 20 minutes.
Allow the mixture to cool slightly and place in a food processor or blender and process until smooth. Strain the soup back into the pan.
Reheat the soup, taste and adjust the seasonings. Stir in the mascarpone and serve.