The Spanish Omelette is one of Spain’s most traditional and treasured dishes. At El Pirata, head chef Rosendo Simbana has mastered the art of this classic Spanish dish, made with white onion, potatoes and eggs.
From one of London's oldest and finest Spanish restaurants, El PIrata's head chef Rosendo Simbana, divulges the secrets of his signature dish
This affectionately titled “Spanish Style” chicken dish is a great one for when you are cooking for friends and family on a Sunday and can’t be bothered with a full roast or making a huge mess with lots of pots and pans. The chorizo is what makes is Spanish, but really its a hodgepodge of flavours…. I love anything that requires chorizo and only washing up one tray. This is an idea I adapted after seeing tons of “One Pot” recipes online…. they are all pure genius if you ask me.
Think of Coquito like the Puerto Rican version of Egg Nog. It is great for Rum & Coconut Milk fans (like myself) or for those who get very queasy at the thought of raw eggs in a drink (not me I like my Pisco Sours too much.)
This is my favourite chilli con carne recipe ever not just because it tastes amazing, incredibly velvety with an amazing depth of flavour thanks to the dark chocolate… but also because of the way it looks. Making chilli con carne look nice is no mean feat… but topped with melted chocolate squares and laced with Sour Cream hearts, it’s as if you have given your giant chilli con carne the barista treatment.
Meet the famous Colombian party meal! Arroz con pollo is a rice-based tomatoey paella with a twist. It's well balanced, colourful and cheerful.I always associate arroz con pollo with getting together with family and friends back home. It's usually called the 'Plato Frio' because it would be served cold and as a main meal. Some people would not leave the party until the 'Plato Frio' was served!
I have always been a big fan of mushrooms in all their forms – from taking long walks with family to pick wild mushrooms, to cooking them in many ways at home. This recipe is packed full of tastiness.
Medellín-born Esteban Arboleda runs Colombian Street Kitchen and since August he's been wowing guests and visitors to Green Rooms hotel in Wood Green with his authentic Colombian Street Food dishes. He's halfway through a six month residency at the hotel and checks out at the end of January, so catch him soon. Here is his take on Pandebonos - Colombian cheese bread buns made of corn flour, cassava starch, cheese and eggs.
Bolo de Milho is one of my favourite cakes from Brazil and reminds me so much of a traditional festival from my mothers region called São João, which is when the dish is typically served. It takes place in June, you thank the Saint for the rain in the month and do lots of Brazilian square dancing.
I was always a bit scared off the amount of ingredients in Chiles en Nogada (Chiles in Walnut Sauce) but I’m so glad I tackled it as it’s a really great recipe! I’ve modified it a bit to make it a bit simpler to try at home. This Traditional Mexican dish is a stuffed pepper filled with pork “picadillo” that’s loaded with nuts, fruits and spices. Finally it is drizzled in walnut-cream sauce (which is very hard not to eat straight out of the blender) and garnished with pomegranate seeds and coriander. Its INSANELY tasty, definately the worlds best stuffed pepper recipe! Said to have been created by Pueblan nuns in the 1820s to celebrate Mexican Independence and the arrival of Emperor Agustín de Iturbide to their city, the one who helped design the Mexican Flag, the dish was made to represent the colours of the new Flag; red, white and green. This dish is traditionally served in late August and early September…. so I’m a bit late to the game now that its October but I think the colours of this dish are so festive I will probably be remaking for my family it in December!