This dish is tough. It’s basically deep fried garlic, with deep fried sausage, with deep fried flour dough, cooked into an omelette. Helios says it’s a hit at 7am when going back home with friends after a night’s party… this thing for sure can soak the excess of beverage intake!
Each culture has it’s own thingy wrapped in dough: jiaozi in China, momos in Nepal, pierogi in East Europe, ravioli in Italy… Spain has got empanadillas. This is classical savory yet easy to prepare finger food; and Teba excels at it.
Back at home, in the Basque Country, Unai’s father is who does the cooking, and he doesn’t like fish. So when he is not around, his mother always takes the chance to prepare this simple, yet delicious typical Spanish dish.
Peel the tomatoes. It's easier if you dip them half a minute in boiling water before.
Put the peeled tomatoes and the rest of the ingredients into a blender and blend at max speed for less than a minute. The texture has to be smooth, thick enough as to qualify as a cold soup and not as a juice. Taste and correct vinegar and salt.
Enjoy extra-cold, garnished with hardboiled egg and ham shavings!
1 big potato (or even better, sweet potato), cut into ~1cm rounds
1 1⁄2 teaspoons olive oil or coconut oil, melted
Fine-grain sea salt and freshly ground black pepper
1 cup uncooked quinoa
1 cup frozen shelled edamame, thawed
1 medium carrot, julienned
2 green onions, thinly sliced
1⁄4 cup fresh cilantro leaves, chopped (optional, we didn’t had this)
1 teaspoon sesame seeds
1 tablespoon hemp seeds
1⁄2 cup sprouts
FOR THE ORANGE-MAPLE MISO DRESSING:
3 tablespoons (45 mL) light miso
2 tablespoons (30 mL) rice vinegar
1 tablespoon (15 mL) toasted sesame oil
1 tablespoon (15 mL) tahini
1⁄4 cup (60 mL) fresh orange juice
1 teaspoon (5 mL) maple syrup (we had no maple, but you can use agave sirup or honey)
1 teaspoon (5 mL) water
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the potato rounds on the prepared baking sheet and drizzle them with the oil, rubbing it on both sides to coat. Sprinkle the sweet potatoes with salt and pepper. Roast for 20 minutes, then flip the potatoes and roast for 8 to 10 minutes more, until tender and lightly browned.
Meanwhile, combine the quinoa with 1½ cups water in a saucepan and bring to a slow boil. Turn the heat down, cover, and simmer until the water is absorbed, about 15 minutes.
To assemble, divide the cooked quinoa evenly between 2 plates or bowls and season it with salt and pepper. Top with the roasted potato rounds, the edamame, carrots, green onion, cilantro, the sesame seeds, hemp seeds, and sprouts.
FOR THE ORANGE-MAPLE MISO DRESSING:
In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined.
Drizzle with Orange-Maple Miso Dressing and enjoy!
I have lived for a long while in NYC and also spent some time in London. Both cities, NY especially, have a deeply ingrained culture of street food. One of my favourite forms of street food is the taco. In NY and many other cities in the USA you can find a plethora of tacos for sale from street vendors… anything from tongue, to chicken, to grilled meat, to… fish! There is a Baja style fish taco which uses deep fried fish. My version is less fussy and quicker using grilled fish instead. For me the key ingredient that makes or breaks a fish taco isn’t the fish, it’s the chipotle mayo — for me it’s an essential component. Finally, the ultimate taco is all about the garnish: you want colour, texture, and flavour to all complement each other.