Discover Spanish Taste

COOKBOOK
Time for
a tapa?
At the seminar "Discover Spanish Taste in Dublin, you will find a wide selection of olives,
olive oils, vegetable preserves, ready-to-eat meals, canned fish, fruits, cheese, wines and
many other delights from the rich Spanish countryside.
This is a unique opportunity to experience some of the most genuine flavours that Spain
has to offer such as tuna and anchovy preserves, extra virgin olive oils with the most diverse
tasting notes, olives, wines from different regions, capers, spices and condiments, Manchego
cheese, and other gourmet products.
Today, we offer you this small collection of creative tapas all made up for the occasion by
the chef Sergio Fernndez with ingredients presented at the showroom.
This event is organized by the Spanish Federation of Food and Beverage Industries (FIAB)
in collaboration with the Spanish Commercial Office in Dublin with the support of the Spanish
Institute of Foreign Trade (ICEX) and the Spanish Ministry of the Environment and Rural and
Marine Affairs (MARM).
For a catalogue or more information, please contact the FIAB International Relations Department at promocion@fiab.es
or call +34 91 411 7294.
Enjoy!
Index
6 Sergio Fernndez
8 Ortiz Anchovies with Red Pepper
Cream and Fresh Anchovy Tapas
10 Covap Iberico Custard with Iberico
Ham and Banana Salt
12 Gutarra Cardoon and Borage Salad
with Soy Sauce and Ginger Vinaigrette
14 Crisp Potato Sticks Stuffed with
Vegajardin Chorizo
16 Risnak Toasts with Fresh Anchovies,
Leeks and Romesco Sauce
18 Contact details for information about
these products
* These recipes have been created by the Spanish chef,
Sergio Fernndez.
Sergio Fernndez
In spite of his youth and thanks to his substantial gastronomic background, his
curiosity and creativity, Sergio Fernandez Guerrero is already an important figure in the
Spanish culinary scene.
In 1988, after graduating from the Escuela Superior de Hostelera y Turismo de
Madrid as a technical specialist in hostelry and tourism, Sergio started his career first
as assistant chef at the Spanish Congress restaurant and later at the legendary Zalacain,
which for many years was the essential outpost of traditional Basque cuisine in Madrid.
Eventually he became assistant executive chef at other first class restaurants in Madrid,
such as Lculo, Principe de Viana and the Casino, before leaving the Spanish capital for
11 years, to work in France, Germany and finally returning to Spain, in Barcelona.
Since 2002 he has taught Culinary Technology and Practice at his former school
in Madrid where he exercises his well proven capacity for team work and leadership. He
manages to combine his educational activity with many others, like being the gastronomic
consultant to FIAB (The Spanish Federation of Food and Beverage Industries) and the
Corte Ingls restaurant chain as well as working as the as executive chef and I+D manager
in a food company that specializes in precooked dishes. He is also the vice president of
the Grupo Gastronautas, a non profit organization which provides financial support
to cooking students without means, and assistant director of a web magazine called
Historia de la Cocina.
In the last year, Sergio has been successfully involved in different gastronomic shows
in the Spanish TV channel Canal Cuatro. He also contributes regularly to cooking shows
and demonstrations to promote Spanish food abroad.
Ortiz Anchovies with Red Pepper Cream and
Fresh Anchovy Tapas
For the Ortiz anchovy rolls:
6 Ortiz anchovies in olive oil
50g roasted red peppers
20ml extra virgin olive oil
chives
9
Combine the roasted red peppers and the olive
oil and blend into a consistency similar to
mayonnaise. Roll the anchovies with this cream
in the centre and decorate with chopped chives.
For the fresh anchovies in vinegar:
12 fresh anchovies or smelts
Sherry vinegar and water, in equal
amounts, to cover
Clean the fresh anchovies removing the spine
and bones and soak in cold water for 7 hours
to remove all traces of blood. Marinate the
fillets in the vinegar and water for 40 minutes.
Drain and pat dry.
For the fresh anchovy rolls:
6 anchovies in vinegar
50g crab meat
20g tomato paste
Roll the anchovies with the skin on the outside.
Mix the crabmeat and tomato paste and use
this to fill the anchovy rolls.
* In the above recipe, Ortiz ventresca (tuna
belly) fillets may be used to substitute the
anchovies in vinegar with excellent results.
For the fresh anchovy canaps:
6 anchovies in vinegar
1 apple, sliced
50g cream cheese
30g roasted red peppers, sliced
Assemble a canap with layers of sliced apple,
cream cheese, and roasted red pepper slices
and arrange the anchovy fillets on top.
Covap Iberico Custard with Iberico Ham and
Banana Salt
For the Iberico custard:
1 litre chicken broth
1 kg Covap Iberico ham bones
1 litre cream
5 gelatine sheets (around 10g)
500g Covap Iberico ham, sliced
11
Soak the gelatine sheets in cold water. Bring the
cream to boil and simmer until reduced to half.
Combine the chicken broth and Covap Iberico
ham bones in a pot and simmer slowly, removing
all traces of fat, until it is reduced to one third
(350ml). Pour the reduced cream (500ml) into
the broth and boil for 10 more minutes. Add the
gelatine sheets and stir until completely
dissolved. Strain the broth through a sieve to
remove any impurities. Transfer into small
ramekins and chill.
For the salt:
50g banana chips
50g Covap Iberico ham, sliced
Put the slices of Covap Iberico ham between
paper towels in the microwave for 30 seconds,
until very crisp. Grind the banana chips and the
crisp ham together to make the salt.
Serve the ramekins with a slice of Covap Iberico
ham on the custard and sprinkle a teaspoon of
the banana and Iberico ham salt on top.
Gutarra Cardoon and Borage Salad with Soy
Sauce and Ginger Vinaigrette
For the salad:
1 jar Gutarra cooked borage
1 jar Gutarra cooked cardoons
50g crisply fried bacon, sliced
13
Strain the jars of Gutarra cooked cardoons and
borage, setting aside some of the liquid to make
the vinaigrette.
For the vinaigrette:
fresh ginger
1dl soy sauce
1dl olive oil
salt, to taste
Peel and chop the fresh ginger very finely. In a
bowl, combine the soy sauce, ginger and salt.
Slowly pour in the olive oil, stirring the whole
time as for mayonnaise, to emulsify. Add a few
drops of the vegetable liquid to the vinaigrette.
Pour the vinaigrette over the strained vegetables
toss lightly. Just before serving, add the crispy
bacon slices and toss again.
To serve, arrange the Gutarra cardoons and
borage in an empty preserve tin and decorate
with fresh herbs.
Crisp Potato Sticks Stuffed with
Vegajardin Chorizo
3 large, white potatoes
250g Vegajardin chorizo
500ml olive oil
salt
Peel and wash the potatoes. Dry thoroughly.
Using a mandolin, slice the potatoes into fine
chips. Arrange on a paper towel and season
both sides of the chips lightly with salt. Cut the
Vegajardin chorizo into thin rectangles, 4cm long
and 1cm thick. Wrap a potato chip around each
one and hold with a toothpick. Slowly fry the
potato sticks in abundant olive oil at moderate
heat until golden. Drain on paper towels and
serve.
15
Risnak Toasts with Fresh Anchovies, Leeks
and Romesco Sauce
Wash the fresh anchovies and dry thoroughly.
Line a deep dish with coarse sea salt, arrange the
anchovies on top and cover completely with more
salt. Put a plastic wrap over the dish and leave in
the refrigerator. After at least 24 hours, discard
the salt and wash and clean the anchovies
removing the heads and bones. Transfer to a deep
dish and cover with good olive oil until ready
to use.
For the toasts:
Risnak toasts (sunflower seed,
rice or classic)
For the anchovies:
fresh anchovies or smelts
coarse sea salt
For the leeks:
leeks
olive oil
salt
Wash and clean the leeks, discarding the green
tops. Slice only the whitest part of each leek finely
into julienne. Heat the olive oil in a pot and add
the leeks. Cover the pot and put the heat on low
so it cooks slowly without browning. Set aside
to cool.
For the Romesco sauce:
200g ripe red tomatoes
30g almonds
30g hazelnuts
30g bread crumbs
4 cloves of garlic, to roast
1 Spanish dried pepper (pimiento chorizero
or ora)
2dl olive oil
dash of vinegar
1-2 garlic cloves
salt and pepper
parsley
Preheat the oven to 140C. Wash the tomatoes
and bake in the oven at moderate heat for around
one hour, until almost dry. After the first half hour,
add the 4 garlic cloves to roast. Meanwhile, saut
the almonds, hazelnuts and bread crumbs in the
olive oil. In another pan, boil the Spanish dried
pepper in water for a few minutes until soft. Once
cool, split the pepper open and scrape off the
pulp discarding the seeds and skin. When the
tomatoes are cool, combine all the ingredients
except the 2 cloves of raw garlic in a food
processor or blender. Pure until smooth adding
the raw garlic cloves one at a time, to taste.
To serve, drain the anchovies and arrange them
on the Risnak toasts on a bed of the sauted leeks.
Top each toast with a dollop of Romesco sauce.
17
Covap
Mayor, 56
14400 Pozoblanco, Crdoba
Spain
T +34 957 479 767
F +34 957 479 924
abelinter@covap.es
aballesterosf@covap.es
www.covap.es
18
Grupo Vegajardin
Pol. Ind. Juan Ignacio CIRAC, Avda. Isaac Peral, 10
13005 Ciudad Real
Spain
T +34 926 273 380
F +34 926 200 147
margarita@vegajardin.com
www.vegajardin.com
Conservas Ortiz
Iaki Deuna, 15
48700 Ondarroa
Spain
T +34 943 862 600
F +34 943 862 600
jon@ortiz.es
www.conservasortiz.com
Risnak
Moliners 7, P.I. Cotes
46680 Algemesi, Valencia
Spain
T +34 962 448 303
F +34 962 448 313
a.zamani@trademinabhouse.com
www.trademinabhouse.com
Gutarra
Pol. Ind. La Llanada
26540 Alfaro, La Rioja
Spain
T +34 941 171 150
F +34 941 171 153
exportacion@gutarra.com
www.gutarra.com www.riberebro.com
Co-financed by
Diego de Len, 44. 2
28006 Madrid
T +34 914 117 294
F +34 914 117 344
E promocion@fiab.es
www.fiab.es
Economic and Commercial Office
Embassy of Spain
35, Molesworth Street
DUBLIN 2
T (00/353-1) 661.63.13
F (00/353-1) 661.01.11
dublin@mcx.es