Turrón is a traditional Christmas dessert in Spain (and Italy as well) and shops are full of several varieties of this delicious dessert. We have been going through all of them as a way to improve our cultural knowledge of Spain (wink)
Spanish turrón may be roughly classified as:
– Hard (the Alicante variety, photographed above): A compact block of whole almonds in a brittle mass of eggs, honey and sugar; 60% almonds.
– Soft (the Xixona variety): Similar but the almonds are reduced to a paste. The addition of oil makes the matrix more chewy and sticky; 64% almonds.
1 tablespoon butter
500 ml water
1 slice of bacon
300gr cauliflower (fresh of frozen)
3 tablespoons heavy cream
Salt and pepper
Melt the butter over low heat and sauté the bacon. Combine this with the water and cauliflower in a large saucepan and simmer until the cauliflower is tender. Use a slotted spoon to transfer the cauliflower into a blender and then pour one ladle of the broth. Blend. Be careful, leave the feeder cap open to release the steam because the steam tend to make the lid “explode”.
Pour the mixture back into the saucepan. Stir in the cream and add salt and pepper to taste.
I have cooked potatoes and cauliflowers in the microwave before I cooked them with the spices. It saves a lot of time.
1 medium size cauliflower
2 potatoes (cut into medium size chunks)
2 tbsp coriander powder
1 tsp chili powder (or more if you like it hotter – add to taste)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp curry powder
2 tbsp olive oil
1/2 cup of water
Heat oil in a wok or pan. Add all seeds. Once they start popping, add all the dry ingredients and the water. Mix well and then add the cauliflower and potatoes. Stir and turn the heat to low. Cover the pan with a lid and let the water reduce, stirring occasionally.
Corn, caramelized carrots with sesame seeds and broccoli with garlic, originally uploaded by cantina di dom fuas.
Winter squash with spicy soy stuffing – Moranga com picadinho de proteína de soja, originally uploaded by cantina di dom fuas.
1 cup textured soy protein – hidrated (see below)
Blend as a paste:
1 large onion
3 garlic cloves
1 red chili pepper
1 cm fresh ginger peeled
1 tea spoon sugar
2 tablespoons soy sauce
1/2 can peeled tomatoes
Put the paste on a heavy bottom pan and add the textured soy protein (squeeze it well before adding it to the pan). Let it simmer for 10-15 minutes.
Open the Winter Squash and remove the seeds. Wash well and pat dry with paper towels. Dilute 1 tablespoon white miso with water enough to form a thick paste and rub the interior of the squash with it. Pour the textured soy protein sauce inside, wrap the squash in aluminium foil and bake it until you feel the flesh is soft when pierced with a knife.
How to Re-Hydrate Textured Soy Protein
Soy granules or chunks need to be rehydrated before use:
* Use approximately equal amounts TSP and liquid. Try a ratio of about 1 cup TSP to 7/8 cups water, or find a consistency you like.
* Use hot liquid to speed absorption. Using hot liquids means TSP will rehydrate in about 5-10 minutes and be ready for use.
* Rehydrate with water or use a combination of water plus seasoning, or broth for the best flavour.
* When rehydrated, TSP approximately doubles in volume. For example, ½ cup dry TSP will yield approximately 1 cup when “wet”.