Chef Wise

Popular Spanish eaterie “MasQMenos” is delighting London diners, with the launch of its first UK restaurant, situated in Holborn. Created to bring Spanish gastronomy in a relaxed and friendly atmosphere, they combine traditional flavours with comfort and speed. “MasQMenos” means “more than less” – more quality, more quantity and more value, with the letter Q being a well-known symbol for quality in Spain. Famed for its flagship products of Iberian ham “Bellota” (jamón ibérico de bellota), an icon of Spanish gastronomy, accompanied by a classic bread with tomato, or a Coca flatbread (pan de coca) especially made using olive oil for MasQMenos, with cheeses from a variety of regions, generous salads and fresh, healthy Mediterranean products. The restaurant typically prides itself on offering a wide range of unique and specially made regional Spanish breads, hams, cheeses and salads, all accompanied by wine from a number of Spanish vineyards. Delicate pastries, cakes, delic...

Ibiza's hottest new property, Hard Rock Hotel Ibiza, which opened its doors on the White Isle on 18 May, is now preparing for the launch of two Michelin-starred chef Paco Roncero's unparalleled gastro-sensory venture, Sublimotion on 1 June, the world's most advanced and innovative restaurant. Roncero will also be opening his acclaimed Estado Puro at the new property this season. In 2012 Roncero launched his culinary workshop at the Casino de Madrid, which offers diners the chance to enter into an imagination laboratory where the latest advancements in gastronomy, cinema and technology fuse together to create a unique experience that never ceases to surprise the diner. Now, his latest project, Sublimotion, has evolved as an expansion of Roncero's vision where culinary art and technological innovation come together to create a complete and unprecedented dining experience. Sublimotion is a radically different display of gastronomy that will be limited to ju...

From 4th March 2013, aqua London will launch the 'aqua nueva Cava Bar,' offering guests an opportunity to explore one of the finest selections of Cava in the city. Often referred to as the Spanish equivalent of Champagne, this sparkling wine is predominantly made from the region of Catalonia. Inspired by the rising trend of cosmopolitan style 'aperitivo drinking', aqua nueva aims to educate guests on this commonly misunderstood sparkling wine by showcasing 15 award winning Cavas at their traditional tapas bar. The selection of white and rose Cavas will be available to enjoy by the glass or bottle in the opulent and stylish restaurant space, five floors above the heart of London's West End. Guests to the Spanish restaurant can take a front row seat at the tapas bar to enjoy the theatrics of the Grill Kitchen and fully immerse themselves in the delights of Cava. Guests can become cava connoisseurs, enjoying the flavours and aromas that rival many of t...

Valencia is currently witnessing a food and drink revolution with the birth of ‘gastro tapas’, the ‘gin and tonic’ trend that is hitting the city and many new gourmet restaurants, including four Michelin starred, appearing over the last few years. Combine this with the more traditional gastronomy elements of the city such as the ‘pintxo’s tapas bars, popular throughout northern Spain; excellent paella, a dish that originated here and local drink ‘horchata’ made from tiger nuts – it’s a must visit city for gastronomic aficionados. For those that want to follow the gastronomy trail and seek out some of the new, quirky and traditional food and drink attractions in the city here are some of the highlights: • The recession in Spain has prompted many tapas restaurants to re-invent themselves which has led to the birth of ‘gourmet tapas’. Probably best described as similar to the modern day tasting menu, one of the top places to sample it done the Spanish way by renowned Spanish c...

Rabbit is a very much unloved meat in this country. I do not know why it is in plentiful supply, reasonably cheap and low in fat. In fact you could go as far to say that it is the ideal meat for a recession that we have at the moment. But if you go to main land Europe, France, Spain and Italy you will find rabbit more available and ready to use. Personally I am lucky as my next door neighbour goes shooting regularly for the local farmers and I have a regular supply of rabbit. But even my neighbour admits that he does not eat what he shoots.  I am happy to say than now everyone in my house eats rabbit, as long as I do the skinning and cooking. This is a more Spanish style stew rather than a British rabbit stew  something I had when I was on holiday. You will need  1 or 2 rabbits about 8 pieces 3 tbsp plain flour Fresh thyme leaves Salt and freshly ground black pepper 15g/½oz butter 2-3tbsp sunflower oil 6 rashers smoked streaky bacon 2or 3 onions...

This is a Spanish dish that shows what a influence the Arab world had on Spain when the Moors invaded they brought the culture and that also meant there food . And this dish show that dutifully with a mix of almonds, saffron and sherry. You will need, 25g/1oz blanched almonds 120ml/¼pt chicken stock 1.3kg/3ld guinea fowl 60ml/4floz olive oil 1 thick slice for white bread 2 garlic cloves 120ml/4floz dry sherry The juice of half a lemon A pinch of saffron threads A pinch of ground cloves 3 good pinches of  paprika Fresh grated nut meg A few sprigs of thyme 1 bay leaf A hand full of parsley choppted Now to stat with you have to roast your almonds so spared them over a baking sheet and  pop it in a oven set at 150c/300f for about twenty minutes. While they are roasting you can het some of your stock and pour it over the saffron so that infuse the stock with its flavour and colure. Now take your slice of bread cut the crusts off a...

This hearty paella recipe from the northeast of Spain uses rabbit and chicken so I am told. However, you can make it with almost any thing as long as you follow the rules, a bit like risotto in Italy. Start by cooking the rice add the ingredient add the stock and let it all cook together , do not over cook the rice and use the best fresh ingredients you can get. Now I am sure that there is a lot of people who will disagree with the way I am going to tell you haw to cook this but this is what I do. For this paella you will need, 125ml/4fl oz olive oil 200g/7oz rabbit meat, cut into bite-sized pieces 250g/9oz chicken breast fillets, cut into bite-sized pieces Salt black pepper to taste 1 large onion, peeled and chopped 2 garlic cloves, peeled and chopped 165g/5¾oz runner beans, trimmed and sliced 2 ripe tomatoes, skin and seeds removed, chopped 1 level tsp sweet paprika 1.9 litres/3¼ pints hot chicken stock salt and freshly ground black pepper 700ml/1.25 pints Spanish pae...

This is fast filling and tasty. Like all tapas, it is to be eaten with a good drink, like a ice cold beer and some bread. It is the sun on you face and warmth in your tummy that is so good. You need, For the chorizo in red wine 2 tbsp olive oil 1 banana shallot, sliced, or red onions 1 garlic clove, finely chopped 300g/1oz chorizo, cut diagonally into 2.5cm/1in chunks 2 fresh bay leaves 200ml/7fl oz red wine This is so simple to do, get your self a frying pan. Add the oil and start to cook the shallots and garlic. Add the bay leaf and the Chorizo sausage. Let every thing warm together in the pan. The fat from the sausage will crystallize with the onions and on the pan, once this has happened you are ready to finish the dish. Add the red wine and let it reduce deglazing the pan and making the sauce. Once the wine has almost gone take of the heat, serve straight in to a dish, and enjoy.

This is fast a furious cooking that takes just a few minutes in the frying pan and on to the plate. The smokiness from the bacon, spice from the sage and the freshness of the squid all com together in a tasty fast food treat. You will need 4 tbsp olive oil 459g/1lb baby squid, cleaned 450g/1lb cooking chorizo 100g / 3oz smoked bacon diced, chunky 2 onions finely chopped 1 garlic bulb 3 tomatoes, peeled, seeds removed, cut into dice Salt and freshly ground black pepper to taste ½ lemon, juice only Flat leaf parsley Now if you cannot get your squid all ready prepped and ready to go it is not difficult to clean. Just pull the tentacles away from the body remove the quill, the hard bit, from the inside and throw that away. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the beak at the base of the tentacles. Then wash it under cold ...

Another tapas dish that is fast to cook good to eat and ready in the flash of a pan. The spice from the sausage the sherry and the prawns combine together to make a juicy dish that you just have to mop up with a good piece of bread. To make this you will need, 2 tbsp olive oil 2 garlic cloves, sliced 300g/11oz chorizo, cut diagonally into ½cm/¼in thick slices pinch sea salt 8 medium-sized prawns raw, shell on 50ml/2fl oz dry sherry 2-3 tbsp chopped fresh flat leaf parsley Heat the olive oil in a pan and add the garlic. Once the garlic is cooking add the chorizo and cook that. All the spices from the sausage will cook in to the oil and create a rich, spicy, garlic back not to the dish. Add the dry sherry and let that reduce a little and then throw in the prawns. Cook them until they turn pink. Take of the heat and season with salt and a good load of fresh parsley. This is my holiday food fast fresh and full of flavour, what more do you want out of life.

Lamb Albondigas Try this recipe for authentic Spanish meatballs served with crispy patatas fritas. For the meat balls 40g/1½oz white bread crumbs 125g/4½oz thinly sliced Serrano ham, finely chopped 600g/1lb 5oz lamb mince 2 garlic cloves, crushed 1½ tsp cumin seeds, freshly ground 1½ tsp coriander seeds, freshly ground ¾ tsp hot paprika 2 tbsp chopped fresh flat leaf parsley ¾ tsp salt ¾ tsp freshly ground black pepper olive oil to fry them in To make the sauce 3 tbsp olive oil 150g/5oz shallots, finely chopped 3 garlic cloves, crushed ½ tsp crushed chillies, or less all depending how hot you want it 800g/1lb 12oz vine-ripened tomatoes, peeled, chopped, or tined. 200ml/7fl oz good quality dry sherry 200ml/7fl oz chicken stock A bay leaf Salt and freshly ground black pepper to taste First you want your lamb mince as fine as you can get it , see if you can get the butcher to mince it twice. If not work every thing in a food processor to make it the right c...

Now the Romesco sauce is a rather thick sauce that is thickened by either bread or ground almonds and flavoured with roasted red pepper. This is a rich and intense sauce so you need some thing rich and intense to go with it. You can add things to it like bacon or I like lamb so here we go For the braised lamb shank you will need 8 small lamb chops 1 tbsp olive oil Rosemary Thyme 1 colevs of garlic. Salt and freshly ground black pepper For the romesco sauce 4 red peppers, grilled whole then peeled and seeds removed 4 tbsp blanched almonds, toasted and ground Glass of red wine Glass of chiken stock Dash red wine vinegar 1 onion finly choppted 2 coves of garlic crushed 1 tbsp red wine vinegar 2 tbsp extra virgin olive oil salt and freshly ground black pepper to taste First take the garlic rosemary and thyme and chop then all together. Use the salt and the edge of a knife to crush this or a mortar and pestle. You are looking to make a paste then add the oil and pep...

This soup, I say soup but it is more like a stew, comes from the mountains. Rich full-boded soup, which will feed you for the day it you are working out side. I do not like the term peasant food but this is rustic flavourful stuff. To make the soup you will need, 2-3 tbsp olive oil 2 large onions 3 garlic cloves 1 large or 2 medium carrots A stick of celery A good sprig or two of fresh oregano leaves 3 sausages (about 400g/14oz) A couple of pinches of crushed dried chillies A pinch of fennel seeds Juice and zest of one orange A glass of dry sherry 5 or 6 decent-sized tomatoes 2 x 400g/14oz tins cannellini beans, drained and rinsed Water. Salt and black pepper to taste Take your onions and garlic, add them to hot oil in a heavy based saucepan on a low heat, and cover with a lid. Once they have softened, in about 10 minutes, add your celery and carrot and let them cook for a while. Just dice the carrots and celery up roughly do not worry to much about fine diced veg. ...

This is the Spanish omelette that you will find all over Spain. It is perfect hot or cold as part of a tapas selection or as a side dish of a meal. Ingredients 2 tbsp olive oil 1 large onion, sliced vegetable oil 4 large potatoes, cut into thin slices (3mm/⅛in thickness) 2 or 3 eggs Salt and fresh ground black pepper to taste Get your potatoes and slice them and start by boiling them . then get them in a frying pan and stat to fry them but do not let them take on any colure so on a low heat. While they are cooking add the onions to let them soften and season with salt and pepper. While this is all cooking beat the eggs with a fork in a big bowl Take you potatoes out of the frying pan and in the egg bowl. Now mix the eggs that you have beaten with a fork and get the whole mixture bound together. Then add the whole lot back into the frying pan and cook on a low heat until the base starts to go brown. Next is the tricky bit . Take a plat or try and cover the frying pan then ...

Sherry or jerez is the Spanish wine from the southern region of Cádiz, and is enjoyed all over the world . Sherry has been around for many centuries. It is mentioned by the Greek as far back as the 4th century B.C. The English have loved it for years and it has the image of old ladies how do a little sherry and gossip . or it just get stuck in a trifle . But sherry is more than that it is after all a wine and you get many kinds. Sherry can be dry right threw to sweet and all the ones in-between. So here I have pulled together a list fo the types and what they are like Fino – This is a clear, light yellow and dry, light and fragrant. Amontillado – It has an amber color and it a light and smooth sherry with a certain nutty bouquet Oloroso – The colour of Oloroso sherry can range from amber to dark mahogany colour and is very fragrant. Raya - This is part of the Oloroso group, but it is less delicate and does not have as much aroma. Palo Cortado - This mahogany colure sherry ...

“Gambas al ajilo” you get then in most tapas bars in the selection of bits that you can have. Once again, a fast and easy thing to make that just takes a few second and test good. Serve with crusty bread to mop up the juices. Ingredients 4 tbsp extra virgin olive oil 3 garlic cloves, chopped 2 chillies deseeded, chopped 1 tbsp smoked paprika 1 onion, finely chopped 300g/10½oz raw king prawns, peeled and de-veined You do not need to worry about how this will look, as it will just come together, prawns in a nice spicy garlic sauce. Make sure that your prawns have been properly de-veined , cut down the back and the little black pie removed and you are good to go Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour. Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes or cook until the prawns have turned dark pink. Serve with crusty bread to mop up the flavoursome juices.

One thing here in Spain you get fresh seafood almost every ware you look and one of my favourites is mussels. This dish has the flavour of the local ham as well. You will need, 1kg/2¼lb mussels 2 tbsp olive oil half onion, finely chopped 2 thick or 5 thin slices jamon or prosciutto, diced 100ml/3½fl oz dry white wine 3 tbsp sherry A good hand full of fresh chopped parsley Scrub the mussels well, then yank out the little beards and discard them, make sure that you have no dead ones and then wash them under a tap to make sure you wash away any of the stuff you have scraped off away. Now get a big saucepan with a lid that fits and get that on the heat. Add the oil and cook your onions. Once they are soft, add the ham and the white wine, and let this get up to the boil. Now add the mussels and then cover with the lid. The mussels will cook in the steam from the win and create salty ham flavoured liquor in the bottom of the pan. Once all the mussels have cooked, fish them ou...

Cider production in Spain started in about 1629 when apple trees from America were introduced into Spain. There had been cider made before but only on a small scale. Also it was prohibited by Franco and apple orchards were abandoned as people looked for industrial work. Production boomed again in the eighties, and today you can drink Natural Cider directly from the big barrels, "kupelas” between January and April or May but you can get it in bottles as well. In Spain, the production of natural "hard" ciders takes place mostly in the north: Asturias, Galicia and Basque country. The climate here is ideal for apple growing; mild, wet summers and mild winters. How to Drink Sidra is a bit of a art from as you need to throw the cider. Now this is not as easy or as hard as you might think. There are a few rules to follow but what you get is a clean sharp drink that is very good . You have to drink the whole bottle at one sitting it oxidizes quickly and becomes flat. You w...

Salt cod is some thing that you cannot get in the UK that easily and I do not know why. My guess is that you have to soak it over night and was the salt out and any number of things so people do not bother with it, but you should its great. This is a simple fish cake that you can make; it takes a little planning, as you have to get your cod out and soak it over night but apart from that it is just a fish cake. You will need, 500g/1lb 2oz salt cod, soaked overnight and rinsed thoroughly several times 500ml/17½fl oz full-fat milk 2 bay leaves 400g/14oz potatoes like King Edward or Maris Piper Freshly ground black pepper to taste, NO SALT, you will get that from the cod Flat leaf parsley, roughly chopped Olive oil Get your salt cod and soak it over night, drain the water off this and then wash it a few time to get rid of any excess salt. Then poach it in milk with a couple of bay leaves until fully cooked. Take the fish out of the milk, remove any skin and bones flake the fis...

This drink is the one that you just associate with Spain. Like most things, there are millions of different ways of making it but this is what I do. Unlike a cocktail, you do not have a prescriptive recipe, and it is not that strong. Mind you if you put in lots of Liquor then it could be very strong. And if you sit in the sun or have spent the day on a beach then this is the sort of thing you know is going to be refreshing, hitting the right spot and easing you in to a long evening and night of walking and talking. 1 bottle full-bodied red wine 2 cups of the local orange brandy liqueur, Like Grand Marnier or Cointreau 2 cups of orange juice 1 to 2 tablespoons sugar ¼ of a orange sliced ¼ lemon ½ peach or other seasonal fruit in a big dice 1 bottle sparkling water Cut your fruit up and put that in a big jug. Add the brandy liquor, orange juice and the red wine and give it all a good stir together. Now let this sit in the fridge till you are ready to use it. You can make it ...