Turkey stuffed peppers, p44
Spanish mussels, p42
Chicken curry, p46
Fish tacos, p47
Spanish-style mussels with olives, chorizo and sherry
By Marc Fosh
GF SF DF EF
Serves
4
| Prep
10 mins
| Cook
8-10 mins
| Calories
477
(per serving)
2 tbsp olive oil
1 onion, peeled, finely chopped
50g (1¾oz) chorizo, diced
½ a red pepper, finely chopped
4 garlic cloves, peeled, crushed
1.25kg (2lb 12oz) fresh mussels, cleaned and de-bearded
150ml (5floz) dry sherry
24 green olives (preferably manzanillas), finely chopped
3 tomatoes, peeled and diced juice of 1 lemon
2 tbsp finely chopped flat-leaf parsley sea salt and freshly ground black pepper
1 Heat the olive oil in a large pan over a low heat, add the onion, chorizo, pepper and garlic and cook for 2-3 minutes, stirring until softened. Stir in the mussels (ensuring they are all tightly closed) until evenly coated in the mixture, then add the sherry, cover with a lid and steam for 4-5 minutes, until the mussels just start to open.
2 Add the olives, tomatoes, lemon juice and parsley, season with salt and pepper and stir briefly to combine, then cover again with the lid and cook for a further 1 minute. Bring the pan to the table, remove the lid and serve immediately. Remember to discard any mussels that have remained closed after cooking.
Iberian meatballs with spiced pumpkin and chickpea stew
The recipes on this page are taken from Modern Mediterranean by Marc Fosh, photography by Nando Esteva, published by Watkins Media. (RRP £20).
By Marc Fosh GF DF EF
Serves
4
| Prep
30 mins
plus chilling | Cook
35 mins
| Calories
716
(per serving)
FOR THE MEATBALLS
450g (1lb) minced pork shoulder
2 tsp cumin seeds
50g (1¾oz) ground almonds
2 garlic cloves, peeled, crushed
2 tbsp chopped flat-leaf parsley olive oil, for frying sea salt and freshly ground black pepper
FOR THE STEW
2 tbsp olive oil
1 large onion, peeled, coarsely chopped
2 garlic cloves, peeled, crushed
1 red chilli, deseeded, finely chopped
1 tbsp finely chopped root ginger
1 tsp ground cumin
½ tsp paprika
½ tsp crushed fennel seeds
1 star anise a large pinch of saffron strands
600g (1lb 5oz) pumpkin, peeled and diced
4 tomatoes, peeled, deseeded, diced
1 tsp harissa paste
250ml (9floz) gluten-free chicken stock
300g (10½oz) cooked tinned chickpeas
1 tbsp chopped fresh coriander sea salt and freshly ground black pepper
1 To make the meatballs, thoroughly mix the pork, cumin, almonds, garlic and parsley in a large bowl, season with salt and pepper, then shape into 4cm (1½in) balls. Chill for at least 30 minutes.
2 Heat a little olive oil in a frying pan over a medium heat. Fry the meatballs for 4-5 minutes, turning from time to time, until golden brown and cooked through. Keep warm.
3 For the pumpkin and chickpea stew, heat the olive oil in a heavy saucepan over a low-medium heat and add the onions, garlic, chilli, ginger and spices. Stir to combine, then cover and cook gently for 2-3 minutes until soft. Add the diced pumpkin, tomatoes, harissa paste and chicken stock, season with salt and pepper, then simmer, covered, for 20 minutes.
4 Add the chickpeas and meatballs to the stew and simmer for a further 5 minutes. Adjust the seasoning if necessary and sprinkle with chopped coriander to serve.
Persian chicken