Spanish BBQ, just prior to covering the patatas bravas in luscious sauce
BBQ season has taken us to Asia and the Americas, this week it's off to Spain. I got all my recipes for the meal from Cooking in Spain by Janet Mendel.
The meat portion of the meal was chuletón a la vasca or beef chops Basque style. The beef is marinated in lemon juice and oil, then grilled over charcoal, while grilling the meat is sprinkled with chopped garlic and parsley. It's served with grilled green peppers.
I also made Catalan speciality calçotada de valls (grilled spring onions) and tapas favourite patas bravas, roasting the potatoes in the BBQ makes this dish a bit less fatty than the regular deep fried preparation. So good.
Adapted from Cooking in Spain by Janet Mendel
800 g waxy potatoes
4 tbsp olive oil
90 ml tomato sauce
2 tablespoons mayonnaise
1 clove of garlic, crushed
2 tsp red wine vinegar
1 tsp smoked Spanish paprika
1/2 tsp ground cumin
1/2 tsp cayenne
Parboil the potatoes. Drain and cut into 3 cm tubes, coat in oil. Place the potatoes in foil tray and bake in a covered BBQ for 40 minutes or until crispy and golden. Drain, salt and serve with the following sauce.
To make the sauce mix the tomato sauce, mayonnaise, garlic, vinegar, paprika, cumin and enough cayenne to make the sauce picante - spicy hot.