The Food of Spain and Portugal: A Regional Celebration by Elisabeth Luard

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  • Green olives in brine (Aceitunas aliñadas)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Chutneys, pickles & relishes; Spanish; Vegan; Vegetarian
    • Ingredients: green olives; coarse sea salt; dried thyme; fennel; lemons; garlic
    show

  • White gazpacho (Gazpacho blanco)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Soups; Spanish; Vegan; Vegetarian
    • Ingredients: stale bread; blanched almonds; white wine vinegar; white grapes
    show

  • Cordoban gazpacho (Samorejo)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Soups; Spanish
    • Ingredients: tomatoes; country bread; wine vinegar; serrano ham; hardboiled eggs
    show

  • Artichokes stuffed with spinach (Alcachofas rellenas)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Stuffing; Spanish
    • Ingredients: artichokes; spinach; serrano ham; anchovies; raisins; pine nuts; carrots; onions; celery; thyme; bay leaves; mint; Montilla wine
    show

  • Green asparagus tortilla (Tortilla de espárragos trigeros)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Egg dishes; Spanish; Vegetarian
    • Ingredients: asparagus; eggs
    show

  • Moorish kebabs (Pinchitos Morunos)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Grills & BBQ; Main course; Spanish
    • Ingredients: pork; cumin seeds; turmeric; dried thyme; metal skewers; country bread; pimentón picante
    show

  • Partridges with oranges (Perdizes con naranjas)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Main course; Spanish
    • Ingredients: partridges; Seville oranges; serrano ham; whole cloves; thyme; pearl onions; dry sherry
    show

  • New potatoes with saffron and pine nuts (Papas Gaditanas)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Side dish; Spanish; Vegan; Vegetarian
    • Ingredients: new potatoes; Spanish onions; tomatoes; saffron; sherry; green olives; pine nuts
    show

  • Kidneys with sherry (Riñones al Jerez)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Main course; Spanish
    • Ingredients: veal kidneys; sherry vinegar; pimentón; parsley; dry sherry; breadcrumbs
    show

  • Fava beans with ham (Habas a la Rondeñas)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Appetizers / starters; Main course; Spanish
    • Ingredients: fava beans; onions; serrano ham; marjoram; dry sherry; parsley
    show

  • Huelva clams (Almejas odonienses)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Appetizers / starters; Spanish
    • Ingredients: clams; cilantro
    show

  • Shrimp fritters (Tortillitas de camarones)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Fried doughs; Spanish
    • Ingredients: bread flour; pimentón; parsley; oil; shrimp
    show

  • Anchovy fans (Boquerones en abanico)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Fried doughs; Spanish
    • Ingredients: anchovies; bread flour; olive oil; sunflower oil
    show

  • Duck with olives and oranges (Pato a la Sevillana)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Main course; Spanish
    • Ingredients: mallard duck; rosemary; thyme; bitter oranges; honey; cinnamon sticks; coriander seeds; green olives; dry sherry
    show

  • Cinnamon almond cookies (Mantecados finos)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Spanish
    • Ingredients: lard; caster sugar; egg yolks; lemons; all-purpose flour; ground almonds; ground cinnamon
    show

  • Crabmeat with saffron (Centolla con azafrán)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Appetizers / starters; Spanish
    • Ingredients: crabmeat; Spanish onions; saffron; Spanish brandy; bitter oranges; hard-boiled eggs; parsley; pimentón picante
    show

  • Hot pickled sardines (Escabeche de sardinas)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    show

  • Artichoke and fava bean casserole (Menestra de verduras)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Appetizers / starters; Spanish
    • Ingredients: potatoes; fava beans; onions; serrano ham; artichoke hearts
    show

  • Valencian paella (Paella Valenciana)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Spanish
    • Ingredients: garlic; wild rabbit; saffron; tomatoes; fava beans; pimentón; paella rice; asparagus; haricots blancs
    show

  • Seafood with rice (Arroz abanda)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Spanish
    • Ingredients: fish steaks; fish fillets; shrimp; langoustines; garlic; bay leaves; thyme; dried fennel stalks; onions; parsley; pimentón; saffron; tomatoes; Calispera paella rice
    • Accompaniments: Alioli
    show

  • Alioli

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    show

  • Moors and Christians (Moros y Cristianos)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Rice dishes; Spanish
    • Ingredients: black beans; bay leaves; onions; carrots; pimentón; tomatoes; chicken broth; paella rice; lard; lemons; nutmeg; sheep cheese
    show

  • Frog's legs in raincoats (Ancas de rana en gabardina)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Appetizers / starters; Spanish
    • Ingredients: frog legs; white wine; lemons; thyme; seasoned flour; breadcrumbs; parsley; olive oil
    show

  • Almond sponge with oranges (Torta de naranjas)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Cakes, large; Dessert; Spanish
    • Ingredients: oranges; eggs; superfine sugar; ground almonds; rum
    show

  • Nut milkshake (Horchata)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Beverages / drinks (no-alcohol); Spanish
    • Ingredients: almonds; sugar; cinnamon sticks
    show

Notes about this book

  • sgump on August 23, 2011

    Recipe for romseco sauce appears on p. 58 (but is not listed as a stand-alone item in the index).

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  • ISBN 10 1904920632
  • ISBN 13 9781904920632
  • Published Jul 01 2007
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Kyle Cathie Limited
  • Imprint Kyle Cathie Limited

Publishers Text

The Iberian Peninsula has a rich and varied culinary tradition. From the noodle paellas of Catalonia and the spice cakes of Tras-Os-Montes, to the saffron-rice dishes of Valencia and the elegant blancmanges of Coimbra, here is a cuisine that ranks among the world's finest. The recent emergence of a new generation of restaurant chefs - spearheaded by Ferran Adria at El Bulli - has placed the area firmly on the foodie map. Elisabeth Luard shares her unbounded knowledge and passion for the cuisine in this major new book.

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