Tasting Spain at Home with Brindisa:
Sometimes when you are blogging you get small treats such a peek at a new cookbook before it hits the shelves. This was the case with the new Brindisa cookbook, where I received a sample chapter and a couple of recipes. Written by Monika Linton, the force behind the bars, restaurants, delis, and on-line shop, this is a beautifully written book explaining the use of ingredients, how they are produced and when to use them. The chapter I was sent focussed on Sherry Vinegar, and I was fascinated to learn about its production and the whole host of variations that I hadn’t appreciated previously.
My appetite whetted, I had to try one of the recipes. I opted for Arroz caldoso de alcachofa, guisantes, sepia y gambas. For non-Spanish speakers that’s Soupy rice with artichokes, cuttlefish and prawns. Many of the pages were crossed referenced e.g. to the recipe for the fish stock, so the version I made was a Tuesday night cheat version using cupboard ingredients such as tinned artichokes, Essential Cuisine fish stock, pre-cooked squid (thank you Ocado!) My apologies to Monika!
If you have a passion for Spanish food, the cookbook will be available from 8th September.