Neven's Spain
As much as he loves his native Cavan, Neven Maguire has always had a grá for Spain and he’s back on RTÉ One with his new series discovering local food on the Balearic Islands of Mallorca and Menorca.
Neven Maguire’s fourth series of Neven’s Spanish Food Trails features some great cooking adventures, all against the magnificent backdrop of the Majorcan capital of Palma, the pretty village of Deia, the historic towns of Soller, Mahon and Cuitadella, and the Tramuntana mountains.
“I enjoy creating and adapting recipes on location, having been inspired by what I’ve seen,” Neven says. Spain is compelling as a food and wine destination and Neven proves there are more culinary jewels to be discovered on each return visit.
“I love making the Spanish Food Trails series as there are so many new things to see, dishes to try out, and chefs, cooks and producers to meet. And of course, I love the opportunity to share the places we visit with the viewers,” Neven says.
“The variety, as always, is amazing – we visit city centre tapas bars, wine and brandy bodegas, a really cool bakery, and meet world class chefs and producers. We also visit a Mallorcan Black Pig farm, a 200-year-old gin distillery, and an almond grove.” This Wednesday, in programme three, Neven visits the centre of Mallorca, stopping first at Binnisalem, a small town at the heart of the island’s winemaking region. Here he visits a modern bakery to see how the famous ‘Ensaimada’ pastries are made. The flat plain in the centre of the mountain offers the perfect conditions for growing vines, and Neven meets renowned French winemaker Mattieu Pichenot in the vineyard, before tasting some of the wine at the Finca Biniagual.
Neven cooks bone marrow on a BBQ with chef Maria Solivellas, one of Mallorca’s most respected and innovative chefs, before cooking his own recipe of Grilled Chicken Skewers with a flavoursome Paprika, Tomato and Lemon Salsa.
Mediterranean Puff Pizza With Goats Cheese & Pesto
SERVES 4
INGREDIENTS:
◆ 425g packet frozen puff pastry, thawed
◆ a little plain flour, for dusting
◆ 2 tbsp olive oil
◆ 1 large red pepper, diced
◆ 100g aubergine, diced
◆ 1 small courgette, diced
◆ 1 small red onion, diced
◆ 1 tbsp Tomato Purée
◆ 200g chopped tomatoes
◆ sea salt and freshly ground black pepper
◆ 2 tbsp basil pesto
◆ 120g goats cheese
◆ 2 tbsp toasted pine nuts
◆ Mixed salad leaves, to serve
FOR THE BASIL PESTO
◆ 1 large bunch of fresh basil leaves (at least 50g (2oz))
◆ 2 garlic cloves, peeled
◆ 25g blanch almonds, toasted
◆ 175ml olive oil
◆ 50g grated Parmesan
◆ sea salt and freshly ground black pepper
METHOD:
➊ Preheat the oven to 180°C (Gas mark 4)
➋ Unroll the two pieces of puff pastry and place on a lightly floured board. Cut out 4 x 15cm (6in) circles and place on baking sheets lined with parchment paper
➌ Prick the inner circle of pastry all over many times to prevent it from puffing up. Lay another sheet of parchment paper over the pastry circles and cover with a second baking sheet to prevent them from rising too much & will make them extra crispy and golden brown.
➍ Bake for 10–12 minutes, until slightly puffed up and light golden
➎ Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and sauté all the vegetables on a medium heat for 5-6 minutes, until the vegetables are beginning to soften and catch colour.
Stir in the tomato puree and chopped tomatoes. Season with sea salt and freshly ground black pepper
➎ Add in approximately 200ml of water to help loosen the mix. Cover with a lid and allow to cook for 3-4 minutes. Add in the basil pesto and stir through.
➏ Divide the sautéed vegetable mixture evenly among the pastry bases, spreading them out to the rim using the back of a spoon
➐ Crumble over the goat’s cheese on top of each one, drizzle over some pesto & black pepper
➑ Return to the oven for 6-8 minutes, until the tarts have completely warmed through
➒ Arrange mixed salad leaves on a plate and sprinkle with pine nuts
FOR THE BASIL PESTO
➊ Place the basil in a food processor with the garlic, almonds, parmesan and oil.
➋ Blend to a light paste,
➌ Transfer to a bowl and season to taste
➍ Cover with clingfilm and chill until needed
Pork Chops With Sweet & Sour Apricots And Grilled Vegetables
SERVES 4
INGREDIENTS:
◆ 4 Quality Assured pork chops
◆ 4 tbsp rapeseed oil
◆ 2 spring of rosemary, leaves picked
◆ Sea salt
◆ 1 courgette, cut into slices approximately 1cm thick
◆ 2 red peppers cut into bite sized pieces
FOR THE APRICOTS
◆ 2 tbsp Olive Oil
◆ 1 red onion, diced
◆ 3-4 apricots, stone removed & cut into bite sized pieces
◆ 2 tsp honey
◆ 1 tsp sherry vinegar or balsamic vinegar
◆ Zest & juice of ½ orange
◆ 2 tbsp fresh parsley, finely chopped
◆ Sea salt, to season
METHOD:
FOR THE PORK CHOPS
➊ In a large shallow dish place the oil & rosemary
➋ Mix well to combine and place the chops into the dish coating in the oil
➌ Cover with cling film and allow to marinade for 2-3 hours or overnight is fine in the fridge
➍ Remove the pork chops from the fridge 30 minutes prior to cooking
➎ Heat a griddle pan until smoking hot
➏ Place the chops season side down, carefully removing any rosemary sprigs from the pan
➐ Season the remain side and allow to cooking for 3-4 minutes on each side until cooked through & firm to the touch
➑ Drizzle over the marinade oil once the chops have been turned
➒ As the pork chops are cooking place the courgette slices on the griddle pan along with the red pepper to grill and season.
Alternatively they can be roasted in the oven if desired
FOR THE APRICOTS
➊ Heat a non-stick pan over a medium heat
➋ Add in the olive oil followed by the diced red onion
➌ Sauté for 4-5 minutes until softened but not coloured
➍ Add in the honey & mix well
➎ Add in the chopped apricots & orange zest and stir to combine everything together
➏ Add in the chopped parsley & season with sea salt
➐ Remove from the heat & set aside until required
To Serve, place the cooked pork chops in the centre of the plate followed by grilled/ roasted vegetables. Careful spoon over the warm apricots over the pork chops & grilled vegetables.
Amaretti Baked Peaches with Sea Salted Chocolate Ganache
SERVES 4
INGREDIENTS:
FOR THE PEACHES
◆ 4 – 6 large ripe peaches
◆ 75g Amaretti biscuits, crushed up (plus extra for serving)
◆ 2 egg yolks
◆ 1 tbsp Maple Syrup
◆ 1 tsp vanilla extract
◆ Zest & juice of ½ lemon
FOR THE CHOCOLATE GANACHE
◆ 200ml cream
◆ Zest of 1 orange
◆ 200g plain chocolate, broken into squares (at least 65% cocoa solids)
◆ Sea salt
◆ Olive oil
METHOD:
FOR THE PEACHES
➊ Preheat the oven to 180°C (350°F/gas mark 4)
➋ In a bowl place the egg yolks along with the maple syrup, vanilla extract, lemon zest and juice
➌ Add in the crushed amaretti biscuits & mix well together
➍ Cut the peaches in half & carefully remove the stones
➎ Line an oven proof dish with parchment paper
➏ Place the peaches in the dish – cut side facing up
➐ Carefully spoon the egg & amaretti mixtures on top of each of the peaches
➑ Drizzle over a little more maple syrup on each peach followed by the remaining lemon zest
➒ Bake in the oven for 10-12 minutes, until soft and the peaches are holding their shape
FOR THE SYRUP
➊ In a small pot place the maple syrup, vanilla extract and lime juice together
➋ Bring to the boil for 2-3 minutes until slightly thickened
➌ Set aside until required
FOR THE CHOCOLATE GANACHE
➊ Bring the cream & orange zest to the boil
➋ Once boiled, remove from the heat and stir in the chocolate until combined
➌ Transfer to a bowl/container and allow to cool completely before serving
To serve, place the peaches in the centre of the plate, spoon a quenelle of the premade chocolate ganache to the side. Sprinkle over a little sea salt over the ganache followed by a small drizzle of olive oil & finished with some more crushed amaretti biscuits.
Neven’s Spanish Food Trails is on Wednesdays 8.30pm, RTÉ ONE.