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Elisabeth Luard's Kitchen

Elisabeth Luard's Kitchen

posted on 11 February 2018 by admin

"This is the traditional, home-made version of the famous turron de Jijona, a soft, crumbly honey-and-almond sweetmeat that takes its name from its place of origin, a little town surrounded by almond-groves and bee-hives high in the rolling hills above the port of Alicante."

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Elisabeth Luard's Ensaladilla Rusa

Elisabeth Luard's Ensaladilla Rusa

posted on 27 November 2017 by admin

Russian salad - diced cooked fresh vegetables sauced with mayonnaise - is the standby of every tapa bar throughout Spain and is a particular favourite of mine

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Elisabeth Luard’s Escabeche de caballa (Vinegar marinated mackerel)

Elisabeth Luard’s Escabeche de caballa  (Vinegar marinated mackerel)

posted on 13 June 2017 by admin

"Freshly-cooked fish marinated in a warm bath of vinegar scented with garlic and herbs, this was originally a way of adding a little shelf-life to oily fish that spoils easily, particularly shoal-fish caught in quantity such as mackerel and sardines. The name comes from a Persian sweet-and-sour meat-dish, al-sikbaj, introduced to Andalusia during the Moorish occupation. The technique works well any leftover fried or grilled fish, including salmon and tuna."

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Elisabeth Luard's Leche frita Custard fritters

Elisabeth Luard's Leche frita Custard fritters

posted on 6 June 2017 by admin

"The direct translation of this Catalan dessert is ‘fried milk’ - sounds rather Heston Blumenthal but isn't. It's a very thick custard coated and deep-fried in much the same way as the croqueta, Spain's favourite tapa. The flavouring can be vanilla or cinnamon (very Catalan) or citrus zest or a slurp of pacharan, sloe-brandy. Delicious with sliced Valencian oranges dressed with honey."

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