Spanish Farmers Rice – Prepared by Duchess Kallista Morgunova

Original recipe link: https://spainonafork.com/spanish-farmers-rice/

Ingredients

  • 1/4 cup extra virgin olive oil 60 ml
  • 1/2 onion
  • 4 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 1 cup uncooked round rice 200 grams
  • 1 1/4 cups canned garbanzo beans 210 grams
  • 1 liter vegetable broth 4 1/4 cups
  • 1/4 tsp saffron threads .17 grams
  • 2 tbsp freshly chopped parsley 7.60 grams
  • 1 sprig fresh rosemary
  • sea salt & black pepper

Instructions

  1. Roughly dice 1/2 onion, roughly chop 4 cloves garlic, cut 2 carrots (peeled) into 1/4 inch (.50 cm) pieces and cut 2 stalks celery into 1/4 inch (.50 cm) pieces
  2. Add 1 liter (4 1/4 cups) vegetable broth into a sauce pan, pinch in 1/4 tsp (.17 grams) saffron threads and heat it with a medium-high heat
  3. Heat a large fry pan with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 1 minute add in the chopped carrots, celery, onion and garlic, mix with the olive oil, after 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 cup (200 grams) uncooked round rice, 1 1/4 cups (210 grams) canned garbanzo beans (drained & rinsed) and season with sea salt, black pepper and 2 tbsp (7.60 grams) freshly chopped parsley, gently mix everything together
  4. Once everything is well mixed, add in the hot saffron infused broth into the pan and 1 sprig of fresh rosemary, mix together and then mix every 2 to 3 minutes, about 10 minutes after adding the broth into the pan lower the fire to a low-medium heat, simmer for 3 to 4 minutes
  5. After simmering for about 4 minutes and there´s still a little broth left, you don´t want to fully bring it down, remove the pan from the heat and serve at once, enjoy!

My redaction Itriyya (Dried Pasta) – Prepared by Lady Arianna Dal Valone

Ingredients

  • 1 quart beef stock
  • 1 quart veggie stock
  • 3 pinches Grains of paradise, ground
  • 2 pinches long pepper ground
  • 2 pinches plain black pepper
  • 5 pinches each cinnamon and ground ginger powder (3 in the broth, 2 to finish the dish at the end)
  • A drizzle of olive oil
  • 24 ozs of Orecchiette pasta (a box and a half)

Instructions

In my redaction I am skipping a bigger portion of the recipe as the beginning describes making a meat stock which I am already starting with as store bought. I wanted to use an easy recipe this week as next weekend I am going to be doing a lot of cooking for others.

Pour stock into pot over high heat add spices (minus a little cinnamon and ginger powder to finish the pasta with)
Stir well and bring the liquid to a boil.
Cook the pasta until it has absorbed most of the liquid (this step is import as very little besides the stock is flavoring this dish).
After the pasta has absorbed most of the liquids finish the dish by sprinkling on the last of the cinnamon and ginger.
Original recipe recommends serving this with the meat of your choice on top (beef, chicken, lamb, or a combination there of. Choose your favorite meat).

“Pinchos Morunos”- Prepared by Duke Andreas Morgan

Ingredients

  • 2 lbs your choice of meat (lamb would have been period in Andalusia but I used pork. Chicken or beef would work as well)
  • 1 TBS Ground Cumin
  • 1 tsp Ground Coriander
  • 1 TBS Sweet Spanish Paprika (I couldn’t find this so I used smoked paprika)
  • 1 tsp Ground Tumeric
  • 1 tsp Oregano
  • 1 tsp Black pepper
  • 1/4 tsp ground cinnamon
  • 1 tsp Salt
  • 5 Cloves of minced garlic
  • 1/4 cup of olive oil
  • Juice of half a lemon

Instructions

Cube the meat and put in a ziplock bag. Mix all the ingredients in a bowl and pour over the meat in the bag. Seal the bag and massage the marinade over all the meat. Let marinade in the refrigerator at least 2.5 hours. more is better! Place meat on skewers leaving space between pieces and grill till done.

Mirkas (Merguez Sausage)- Prepared by Donnchadh Mac Conchie Dhu

Ingredients

  • 100 g of lamb, beef or mix
  • 5 g cold press sesame oil
  • 7.5 g murri naqi (I used a 60/40 blend of soy sauce and worcestershire sauce)
  • 1 g coriander (powdered)
  • 0.1 g dried culinary lavender
  • 1.5 g pepper (combination of long pepper, grains of paradise, cubeb)
  • 0.5 g ceylon cinnamon
  • 0.5 g sea salt

Instructions

Grind the meat. Mix all ingredients together. Stuff sheep sausage casings.

Accompanying sauce

2 parts cold pressed sesame oil to 1 part rose basalmic vinegar. In a blender, Blend with a handful of cilantro and a handful of mint.

Andalusian Stuffed Eggs – Prepared by Donnchadh Mac Conchie Dhu

Ingredients

  • 10 eggs
  • 2 tbsp pounded cilantro
  • 3 tsp onion juice
  • 1/2 tsp black pepper
  • 1 tsp dried coriander
  • 3 tbsp murri naqi (60/40 blend of soy sauce and worchestershire sauce)
  • 3 tbsp of cold press sesame oil
  • 1/2 tsp sea salt (additional to taste)
  • chopped cilantro to taste

Instructions

Hard boil, peel and cut eggs in half with a thread. Separate yolks into a bowl. To make onion juice, grate an onion and squeeze it through a coffee filter. Add all ingredients to the egg yolks. MIx until smooth. Stuff the egg whites with the mixture. Top with fresh ground pepper before serving.

Shaved Snap Pea Salad with Goat Cheese and Dates – Prepared by Mael Caoimhe Conchie Dhu

Original recipe link: https://themodernproper.com/shaved-snap-pea-salad-with-goat-cheese-and-dates

Ingredients

  • 1lb snap peas, thinly sliced at an angle
  • 6 large medjool dates, roughly chopped (about 3/4 cup)
  • 1/4 cup pistachios – roughly chopped
  • 1/4 cup mint leaves – loosly packed, finely chopped
  • 2 oz goat cheese ( I used a goat gouda)- broken in small pieces
  • 1/4 cup olive oil
  • 1 tbsp rose basalmic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 2 tsp honey

Instructions

Whisk together the olive oil, vinegar, sea salt, black pepper and honey to make the dressing. Toss together all of the other ingredients, then toss with the dressing. Serve cold.