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Spanish Food Safari
The final episode of Food Safari ends with the fire and passion of Spanish cooking – you can smell the heady scents of saffron, paprika and garlic as host Maeve O’Meara investigates the key ingredients needed to create a Spanish pantry and visits chefs and home-cooks to gather some really easy recipes.
Learn about the art of Spanish tapas and then join young drama student Penelope Lopez who grew up in her father’s acclaimed restaurant in the Basque country – she whips up garlic prawns in the twinkling of an eye then a simple refreshing gazpacho which is a hit with all her Aussie friends.
Economist Paula Horta takes her Spanish omelette to barbecues and says everyone always wants the recipe – she shows how easy it is to create a creamy, delicious result. Carlos Lopez is one of the masters of the no-fuss paella which he makes on the small balcony of his apartment and has all the neighbours salivating. Chef Frank Camorra from Melbourne’s hip Movida tapas bar gives a rundown of the key ingredients from Spanish paprika to Olive oil to saffron then whips up his favourite Sunday lunch dish using Spain’s favourite meat – pork.
Veteran deli owner Ramon Regueiro shows us why Spanish jamon is so prized and how to slice it and serve it. Finally, grandmother of five Rosalia Ugarte whips up rice pudding using her mother’s secret ingredient – condensed milk! It's divine.
Featured Businesses
Torres Cellars & Delicatessen
(paella pans and gas rings, groceries, Spanish wines, and jamon)
Liverpool St
Sydney NSW 2000
(02) 9264 6862
Casa Iberica
(Spanish groceries, deli items, paella pans and gas rings, cooking pots, spices)
25 Johnston St
Fitzroy VIC 3065
(03) 9419 4420
Café Hernandez
60 Kings Cross Rd
Potts Point NSW 2011
(02) 9331 2343
Spanish Terrazas Restaurant
541 Kent St
Sydney NSW 2000
(02) 9283 3046
Movida Bar De Tapas Y Vino
1 Hosier Lane
Melbourne VIC 3000
(03) 9663 3038
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Making self-raising flour from plain
To convert plain flour into self-raising add 4 level teaspoons of baking powder to every 300g (2 cups) of plain flour.
Glossary
Dragon Fruit
Dragon fruit (thanh long tuoi) comes in two varieties - one with bright red flesh and the other white, both have tiny black seeds. Although it can be bland in flavour it makes a striking addition to a fruit platter.
