Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
65 mins
50 mins
10 mins
Serves 4
ingredients
- 400 g King Edward or Maris Piper potatoes
- 500 ml vegetable or sunflower oil
- ¼ tsp dried chilli flakes (plus extra if required)
- 2 tbsp olive oil
IN STOCK - 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 leek, chopped
- 1 clove garlic, crushed
- 500g ripe tomatoes
- 1 tbsp tomato purée
- Sea salt
- Pinch of La Chinata Smoked Paprika DOP
IN STOCK - 1 jar Finca La Barca oak smoked alioli
IN STOCK Method
1) Heat the oil in a saucepan. Add the onion, carrot, leek and garlic and cook on a low heat for 15 min, until the vegetables are soft, stirring occasionally.
2) Grate the tomatoes, discarding the skins, and add to the saucepan along with the chilli flakes and tomato puree. Simmer over a low heat for 30-40 mins, stirring frequently, until the sauce is thick and dark red. Taste and add extra dried chilli if necessary. Blend the sauce until smooth (you may wish to add a little water to thin out the sauce at this stage). Taste and adjust the seasoning.
3) Peel and cut the potatoes into 2.5 cm squares. Cook in salted boiling water for 8 minutes until tender when pierced with a sharp knife. Drain in a colander and leave to dry.
4) Heat the vegetable oil in a medium saucepan (the oil should be no more than one-third of the way up). Carefully spoon in the potatoes when the temperature of the oil reaches around 180°C (or when a small piece of potato sizzles in the oil). Deep fry for 3 to 10 mins, until the potatoes are golden and crunchy. Drain on kitchen paper.
5) Sprinkle the potatoes with salt and serve with the brava sauce, a sprinkle of smoked sweet pepper and a dollop of oak-smoked alioli (and perhaps a couple of fried eggs).
Little tip
Cut the potatoes into equal size pieces so they take the same time to cook.
ingredients
- 400 g King Edward or Maris Piper potatoes
- 500 ml vegetable or sunflower oil
- ¼ tsp dried chilli flakes (plus extra if required)
- 2 tbsp olive oil
IN STOCK - 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 leek, chopped
- 1 clove garlic, crushed
- 500g ripe tomatoes
- 1 tbsp tomato purée
- Sea salt
- Pinch of La Chinata Smoked Paprika DOP
IN STOCK - 1 jar Finca La Barca oak smoked alioli
IN STOCK 
