Mojacarmagazine.com Issue 17 Page 33
Stuffed Red Peppers
Spanish Bread
Ah yes, I can smell it now... fresh bars of bread from a panadería. Mmm. The texture and flavor is hard to find in the American supermarket. I searched in vain for a recipe for spanish bread. Finally, I begged a kind baker in Spain to reveal his secret to the magical delight. Here is the real recipe. First, you need 1&1/2 TBS of bread yeast, 3 cups warm water, 7 cups of white flour, two teaspoons of salt, 1/4 cup extra virgin olive oil.
Mix the yeast in the warm water let sit in a warm place for 10 minutes. Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl. Using your fingers, mix in the oil or butter. Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough. Place the dough on a flat surface with some flour sprinkled on it. Knead the dough until it becomes firm and elastic.
Grease the bowl and place the dough in it. Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume.
Once again, remove the dough and knead it again over a floured tabletop, to remove air pockets and until the dough feels smooth. Return the dough to a covered bowl and let it rest. 15 minutes should be sufficient. Cut the dough as desired to form bars, loafs or balls and place on greased pans. Cut slits in top of bread as desired.
Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten.
Place in a very hot oven (450 degrees F) for 30 o 50 minutes, or until the tops of the bars become toasted and they sound hollow when knocked on the bottom. Remove the bread from the pans and let cool.
This recipe comes from a panadero. It may not come out exactly right the first time, but with practices the results are incredible. I've made a few mistakes, but now it comes out perfect and has that panadería flavor.
Mix the yeast in the warm water let sit in a warm place for 10 minutes. Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl. Using your fingers, mix in the oil or butter. Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough. Place the dough on a flat surface with some flour sprinkled on it. Knead the dough until it becomes firm and elastic.
Grease the bowl and place the dough in it. Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume.
Once again, remove the dough and knead it again over a floured tabletop, to remove air pockets and until the dough feels smooth. Return the dough to a covered bowl and let it rest. 15 minutes should be sufficient. Cut the dough as desired to form bars, loafs or balls and place on greased pans. Cut slits in top of bread as desired.
Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten.
Place in a very hot oven (450 degrees F) for 30 o 50 minutes, or until the tops of the bars become toasted and they sound hollow when knocked on the bottom. Remove the bread from the pans and let cool.
This recipe comes from a panadero. It may not come out exactly right the first time, but with practices the results are incredible. I've made a few mistakes, but now it comes out perfect and has that panadería flavor.
4 large red peppers or 8 medium peppers, tops sliced off and seeded
For the Sauce:
3 tablespoons of olive oil, 1 medium onion finely chopped, 1 tablespoon of tomato puree, 2 teaspoons of flour, 200ml of vegetable or chicken stock, 150ml white wine, 1 tablespoon of fresh, chopped parsley or 1 teaspoon of dried parsley
For the stuffing:
4 tablespoons of olive oil, 1 medium onion, finely chopped
1 clove of garlic, finely chopped, 400g of mince, 150g of long-grain rice (weighed before cooking) - cooked, salt
freshly ground black pepper, 1 tablespoon of fresh, chopped parsley or 1 teaspoon of dried parsley
For this recipe I use 4 large peppers which gives us enough for a main course for 4 people when served with a side salad. You could use 8 smaller peppers and serve 8 people as a starter or 4 as a main course. The quantities of mince and rice I have used can be varied depending on how meaty or not you want this to be.
Preparation:
To make the sauce
Heat the oil in a frying pan and fry the onion slowly for about 15 minutes. Add the tomato puree, parsley and flour and fry gently for about 5 minutes. Add the stock and the white wine and bring to the boil stirring continuously. Cover and reduce the heat, and let this simmer as you prepare the stuffing.
To make stuffing
Heat the oil, add the onion and garlic and fry on a high heat for a minute. Keep the heat high and add the mince stirring all the time as it gets brown. Cook this for about 10 minutes then stir in the rice and parsley. Add some salt and pepper and stir for another 5 minutes. Place the red peppers upright in a baking dish and fill them with the stuffing. Pour the sauce around the peppers and bake in a pre-heated oven at 190ºC/375ºF/gas mark 5 for approximately 40 minutes.
For the Sauce:
3 tablespoons of olive oil, 1 medium onion finely chopped, 1 tablespoon of tomato puree, 2 teaspoons of flour, 200ml of vegetable or chicken stock, 150ml white wine, 1 tablespoon of fresh, chopped parsley or 1 teaspoon of dried parsley
For the stuffing:
4 tablespoons of olive oil, 1 medium onion, finely chopped
1 clove of garlic, finely chopped, 400g of mince, 150g of long-grain rice (weighed before cooking) - cooked, salt
freshly ground black pepper, 1 tablespoon of fresh, chopped parsley or 1 teaspoon of dried parsley
For this recipe I use 4 large peppers which gives us enough for a main course for 4 people when served with a side salad. You could use 8 smaller peppers and serve 8 people as a starter or 4 as a main course. The quantities of mince and rice I have used can be varied depending on how meaty or not you want this to be.
Preparation:
To make the sauce
Heat the oil in a frying pan and fry the onion slowly for about 15 minutes. Add the tomato puree, parsley and flour and fry gently for about 5 minutes. Add the stock and the white wine and bring to the boil stirring continuously. Cover and reduce the heat, and let this simmer as you prepare the stuffing.
To make stuffing
Heat the oil, add the onion and garlic and fry on a high heat for a minute. Keep the heat high and add the mince stirring all the time as it gets brown. Cook this for about 10 minutes then stir in the rice and parsley. Add some salt and pepper and stir for another 5 minutes. Place the red peppers upright in a baking dish and fill them with the stuffing. Pour the sauce around the peppers and bake in a pre-heated oven at 190ºC/375ºF/gas mark 5 for approximately 40 minutes.
