Recipes: Spanish Tapas Cooking Class

Ingredients:
2 tablespoons evoo
1 small white onion, finely chopped
1 ½ cups farro (10 oz)
¼ cup dry white wine
3 cups water
½ cup heavy cream
¼ cup freshly grated parmigiano-reggiano cheese
Salt and pepper to taste

Method:
In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the farro and cook for 1 minute, stirring to coat with oil. Add wine and cook, stirring until it is absorbed, about 2 minutes.

Add the water, 1 cup at a time, and cook, stirring, until absorbed between additions. The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total.

Stir in the heavy cream, cheese and butter and simmer until the risotto has thickened, about 5 minutes longer. Season with salt and pepper and serve.

Yield: 4 servings

Ingredients:
200 ml (7 fl oz) mayonnaise
1 egg, beaten
2 tsp all purpose seasoning
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Zest of 1 unwaxed lemon, finely grated
3 tbsp fresh chopped parsley
500g (1 lb 2 oz) fresh white and brown crab meat
2 oz Japanese panko breadcrumbs
Pinch of cayenne pepper
3 tbsp olive oil
Lime wedges, to serve

Method:
Mix 3 tbsp (12 tbsp for 16 servings) of mayonnaise with the egg(s), the all purpose seasoning, Dijon mustard, Worcestershire sauce, lemon zest and parsley.

Gently fold in the crab meat and breadcrumbs and shape into cakes using hands. Arrange on a baking tray, cover and chill for 30 minutes.

Mix the remaining mayonnaise with the red pepper and cayenne and chill. Put oil in a nonstick frying pan and cook the crab cakes for 4-5 minutes each side until crisp and golden. Serve with red pepper mayo and lime wedges.

Yield: 4 servings

Ingredients:
2 red peppers
2 yellow peppers
1 shallot diced, ½ for each pan
6 cloves garlic, minced, 3 cloves for each pan
2 cups white wine, 1 cup for each pan
Salt and pepper to taste
½ cup of blended oil, ¼ cup for each pan

Method:
Put red peppers in one saucepan and yellow peppers in a separate sauce pans. Add all remaining ingredients except oil and salt and pepper to each pan and cook on medium heat, letting it reduce until there is minimal liquid and peppers are cooked down.

Put one pepper mixture into blender and add salt and pepper to taste. Turn on blender and add oil to thicken and smooth the pepper mix to a sauce consistency. Repeat with other pepper mix. Serve with crab cakes.

Yield: 4 servings

Ingredients:

Meatballs
1 ½ teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon pepper
½ teaspoon cayenne
½ teaspoon salt
¼ teaspoon turmeric
1 lb ground lamb
1 large egg, lightly beaten
1 tablespoon vegetable oil

Chutney
3 tbsp low-fat Greek yogurt
1 teaspoon minced Serrano chili
1 teaspoon minced fresh ginger
½ teaspoon salt
2 cups loosely packed cilantro
1 cup loosely packed fresh mint leaves

Method:
Meatballs: in a small frying pan, toast cumin over medium heat until fragrant, 3-5 minutes. Grind in a spice grinder, put 1 tsp (2 tsp for 16 servings) in a medium bowl, and reserve the rest for chutney. Grind coriander and fennel and add bowl with remaining spices, salt, lamb, and egg. Mix gently. Chill mixture until firm enough to shape, about 15 minutes.

Chutney: put all chutney ingredients and reserved cumin in a food processor and whirl until very smooth. Add more lemon juice if you like. Spoon into a serving bowl.

Finishing meatballs: with wet hands, form chilled meat into 1 inch balls and set on a baking sheet. Heat oil in a heavy 12in nonstick frying pan over medium heat. Fry meatballs until well browned all over, 8-10 minutes total. Transfer to paper towels. Serve meatballs and toothpicks with the chutney.

Yield: 4 servings

Ingredients:
¾ cup sugar
¼ cup water
2 egg yolks
4 large eggs
1 (14oz) can condensed milk
1 (12oz) can evaporated milk
1 teaspoon vanilla extract
1 oz cream cheese
1 pinch salt
1 tbsp rum or brandy (optional)

Method:
Preheat oven to 350 degrees. Place either (6) ¾ cup ramekins or 1 large glass/ceramic baking dish inside a deep baking pan. This will be a water bath, so fill the deep pan with water just under halfway up the sides of the ramekins or baking dish.

Remove the dish/ramekins you will be pouring the flan into and set aside. Place the pan with the water bath (water pan only) in the oven to warm while you make the flan.

To make the caramel, place the sugar and water in a heavy bottomed pan, cook sugar over low heat, swirling the pan frequently. Once the sugar has dissolved increase the heat to medium-high and cook without stirring until the syrup turns golden brown in color. You can use a wet pastry brush along the sides of the pan to keep the sugar from sticking.

Quickly pour the finished caramel into ramekins or cake dish. Swirl the caramel until the bottom of the baking dish or ramekins are covered evenly.

Using a stand mixer, hand mixer, or food processor, blend all other ingredients until smooth. Carefully pour the custard mixture into the dish or ramekins.

Open the oven where you have placed the water bath then place the small pan with the caramel inside the large water bath pan. Bake for approximately 35-40 minutes. When finished, the top of the flan should be golden brown and a knife or toothpick inserted should come out clean.

Remove from oven and cool. Place in the refrigerator and chill for 3 hours or overnight. Can be made up to 2 days ahead of time.

Yield: 16