Sabor - Flavours from a Spanish Kitchen by Nieves Barragan Mohacho

  • Piparras peppers (page 32)

    from Sabor - Flavours from a Spanish Kitchen Sabor - Flavours from a Spanish Kitchen by Nieves Barragan Mohacho

    • Categories: Appetizers / starters; Basque; Spanish; Vegan; Vegetarian
    • Ingredients: piparras peppers
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Notes about Recipes in this book

  • Broken eggs, peppers and potatoes

    • catmummery on April 22, 2023

      love the idea - classic spanish slow cooked peppers and onions with fried egg on top - whats not to like? But the recipe doesn't work - the instructions are vague - make sure you remove the oil you cooked the potoates in, or leave one tablespoon of it only before putting in the onions. as with a lot of spanish food, there is a LOT of oil - all fine, and very tasty but i've seen better recipes for cooking patatas a la pobre

  • Braised hispi cabbage with garlic cream sauce

    • Clog on August 07, 2024

      The recipe delivers an awful lot of cream sauce for the amount of cabbage.

  • Potato and chorizo stew

    • Clog on August 07, 2024

      I used just over half the quantity of stock and it was still too much for me.

    • Countesschicklington on May 09, 2026

      Easy, minimal preparation required and tasty! My only note would be to cook the chorizo first so it browns more before adding the onion.

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  • ISBN 10 0241286530
  • ISBN 13 9780241286531
  • Linked ISBNs
  • Published Jul 06 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom, United States
  • Publisher Fig Tree

Publishers Text

Nieves Barragan Mohacho has a Michelin star and is best known as the head chef at Barrafina, the world famous tapas restaurant. But Sabor: My Spanish Cooking is the food that the Basque-born chef likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family. The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.

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