AUTHENTIC SPANISH SANGRIA, alcoholic (very),low-sugar

Authentic Spanish sangria - a delicious, refreshing treat - should be on everyone's culinary 'bucket list', at least once.

The only Sangria more authentic is being served in Spain's posh hotels/restaurants 
'This tasted like real sangria; I had it in my back garden and could imagine myself in Spain,' middle-aged frequent visitor to the region 

Sangria, a irresistable blend of wine, fruit, liqueur and water, is almost a national drink in Southern Spain - a bit like our wine spritzers. Like that other Spanish stalwart, paella, there are as many varieties as there are regions.  It comes in red or white, frugal or not-so-frugal, simple with just wine, water and a little fruit, or complex with fine sugar syrups, the best vanilla pods and myriad seasonal berries.   

Today's recipe is the closest 67 has come to a Sangria served in a posh hotel in Malaga Spain.  It was proper, authentic sangria with multiple layers of fruit, fizz and alcohol.  So delicious, one glass wasn't enough; so lethal, the floor wobbled when dinner was over.  It has never been forgotten.  Most sangrias since have been refreshing and welcome but nonetheless a pale imitation of the first. 

The recipe, adapted from Spain Recipes, should carry a health warning -- it is alcoholic, very alcoholic.  Sangria hangovers can be awful.  It would be prudent to have plenty of ice or cold carbonated water available to add to the basic mix as the evening wears on. 

The key to great sangria is to make it the night before so the fruit has a chance to absorb flavours.  Serve ice-cold.

Cost: depends on the alcohol but probably from £6-7 upwards 


Party Sangria to

Ingred:
   1 bottle good Rioja, on the dry side (67 used Romeral, £11 from M&S, but there are plenty of other robust, cheaper versions available)
   one small glass/80 ml brandy
   one small glass/80 ml Cointreau or orange based liqueur
   juice of a large orange
   juice of a large lemon
   1-2 tablespoon sugar
   2 tsps vanilla extract or seeds from a vanilla pod
   a cinnamon stick or 1 tsp dried cinnamon
   1 orange, halved vertically & thinly sliced
   1 lemon, halved vertically & thinly sliced
   1 lime, halved & thinly sliced
   2-3 med peaches in med chunks
   generous handful thickly sliced fragrant strawberries (or other berries) (opt)

   1 bottle carbonated water
       
Method:

1. Juice the orange and lemon into a large jug or bowl
2. Add sugar, vanilla & cinnamon; whisk to blend
3. Add Rioja, brandy & cointreau; stir
4. Add orange, lemon & lime slices
5. Add peaches
6. Leave overnight for flavours to blend
7. Just before serving, add strawberries and cold carbonated water; stir
8. Add ice to taste (opt)

Tip:
For a non-alcohol cocktail, try No-Alcohol Sangria or
                                               Pineapple, Grapefruit & Berry Smoothie

                                                          More drinks on NavBar: Recipes1/Drinks  

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

ROASTED SPICED CHICKPEAS. easy-peasy, healthy, low salt, no sugar, vegetarian, vegan

Wean your family off processed foods: Roasted Spiced Chickpeas: healthier than crisps but as crunchy & flavourful

Roasted Spiced Chickpeas, very more-ish

Roasted chickpeas have all the crunch of crisps but little of the fat and none of the preservatives.  

They're incredibly easy to make.  If there is the time and patience to make these from scratch, soaking and boiling the chickpeas, you'll have a snack ten times better than you could ever imagine.  But tinned chickpeas also produce a good result.  

Whatever is used, the trick with roasting chickpeas is to make sure they're dry before they go into the oven.  Rinse the chickpeas, drain them and dry them well. 

Roast them BEFORE adding the oil and spices; they should keep a couple of days at least.

Cost: 1/25'ish (7/25) 
Feeds: 4 generous handfuls (recipe doubles/triples easily)

Ingred:
   1 400gmgm/14oz tin chickpeas (240gm/8.5oz drained), rinsed and dried
        (OR 1 cup reconstituted dried chickpeas which have been soaked & boiled) 

    1 tbsp olive oil
    1/2 tsp curry powder
    1/2 tsp garam masala
    1/2 tsp smoked paprika
    pinch of chilli flakes (or to taste)
    garlic clove, finely grated
    couple of pinches pepper
    1/4 tsp salt

Method:

1. Preheat oven to 400F, 230C, 200 fan 
2. Line a tray big enough to take the chickpeas in one layer with tinfoil; the sides of the foil should be at least an inch/2cm deep
3. Spread out the chickpeas; bake in the lower part of the oven, stirring once, for 25-30 mins or until medium crunchy.  Remove from oven and TURN OVEN OFF.
4. Mix oil with spices; taste; adjust as necessay
5. Pour over chickpeas in the pan, tossing to coat
6. Return chickpeas to oven (which is now off); leave 20 mins or until ultra crisp and crunchy
7. Allow to cool on a cooling rack
8. Use as a snack or a garnish for salads
9. Should keep well in an air-tight tin for 2-3 days

Tips:

• ovens vary; the chickpeas very easily go from beautifully crisp to overdone; if your oven tends to be very hot, lower the temperature slightly
  
  
• See Healthier Bar/Party Snacks

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

LAMB KOFTAS/KEBABS, Greek Style , Make-ahead, Easy-peasy, Preservative free

Luscious lamb koftas, delicately layered with spices and herbs...

first posted 2016; updated 4/25

One of the most popular 67goingon50 recipes of all time
'Beautifully seasoned & spiced; brought back memories of the Mediterranean.' Taster

Koftas, Greek style, are full of flavour -- without heat -- and are perfect for adults and kids.

Most of it can be prepared the day before: the meat can be mixed and moulded and the sauce made; both can be refrigerated in a couple of layers of cling film until needed.  Though it doesn't take much time to prep the slaw on the day and is better for it; in an emergency the veg can be pre-cut and stored in separate containers for mkxing on site.

The photo shows the koftas in homemade chickpea flour wraps (for the wheat-phobic) but the cigar-sized sausages also fit beautifully into pitta pockets.  The raw cabbage, pepper, tomato and onion salad, smothered with tahini-yoghurt dressing, ensures nearly all your 5-a-day veg quota is met. 

Minced lamb is traditional for this dish but tqasters raved over the minced beef version.   

When ready to serve, get the family involved.  When everything's on the table, form a form a line behind it and get everyone in gloves.  One person lines pitta pockets or wraps with slaw; one inserts kebabs; one squirts tahini-yoghurt dressing.  Wrap in a square of greaseproof paper or foil for easy eating.

Cost: £7.50'ish (4/25) depending on lamb; the frugal should go for beef mince

Feeds: 6-8

Ingred:
   500 gm minced lamb or beef
   1 med onion or half a Spanish onion, grated or processed into small shards

    1.5 tsp paprika
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander

    zest of one lemon
    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Pittas (slice an inch off the top and used to line the bottom of the pitta to prevent sogginess) 

OR Wraps 

Method:

1. Spread out mince on a board
2. Cover with onion and dried herbs; mix well with two forks or with hands, ensuring the herbs are blended into the meat
3. Add lemon zest & fresh herbs; stir well, distributing everything evenly; mix in egg  
4. Break off a tablespoon; fry to check for seasoning 
5. Form into fat cigar shapes, cover in 2 layers of clingfilm & refrigerate overnight
6. When ready to cook: Either (1) heat a large skillet on medium high heat; add a thin layer of vegetable oil.  Shallow fry the koftas -- 4 mins on the first side, then 3 mins for each of the other three sides. Cut one down the middle to check the meat is cooked through (a little pink is fine)
7. OR (2) BBQ or grill on med-high heat until done to your liking
8. OR 3 Air fry-grill or Air fry  
9. Move koftas  to a cooling rack lined with paper towels
10. Arrange on a platter with tahini dressing, wraps or pitta and salad ingredients 
11. Generously drizzle both the meat and the cabbage salad with Tahini Dressing

Cabbage Salad 

half recipe Lamb Koftas

   finely shredded cabbage

   finely sliced peppers

   finely sliced red onion (opt)

   halved and sliced tomatoes

Tahini Dressing:

   200gm/7oz thick o-fat yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments:
'These were beautifully seasoned, spicy but not hot.  I loved them; the entire package of meat & salad and the tahini dressing brought back memories of the Mediterranean. They would make lovely canapes in smaller form.' Retired writer 

   
Tips:

• The koftas were shallow fried in sunflower oil; cooking them any other way reduced the flavour and dries out the meat.  Reduce fat by resting the cooked kaftan on paper towels.  
• 67 does not have a barbeque but has seen koftas formed around wooden or metal skewers for open-air grilling.  If using wooden skewers, soak them in water overnight (before skewering the koftas) or they'll burst into flames!
• For a variation: replace tahini sauce with yoghurt-mayonnaise with harissa to taste stirred in
• slice an inch off the top of the pitta and line the bottom of the pitta to stop the sauce from making the bread soggy
• finely diced fresh chills can be served in a separate dish 

                          

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

SWEETCORN & PLUM SLAW,vegetarian, low-fat, healthy. make-ahead, portable, vegan option

An unusual and delicious make-ahead vegetarian slaw, perfect for packed lunches... 

Sweetcorn & Plum Slaw, here with poached chicken
'A perfect salad, light in texture but very satisfying' - Taster

Plums are not just for cakes and crumbles; they add wonderful accents to salads and even meats.

This is a gorgeous slaw in taste, texture and appearance.  It was adapted from Yotam Ottolenghi, the London chef famous for vegetable-heavy Middle Eastern dishes.

This one is made from everyday ingredients so shouldn't break the bank.  It's not one of your throw-it-all-together-and-see-how-things-play-out salads.  Though method is simple, there are one or two steps not normally associated with slaw and a little planning is required.  

However, the steps add immeasureably to the pleasure of eating the dish.  And, the work repays - the slaw on the second day was as good as on the first, and would probably been as good on the third day if the full, instead of half, recipe had been made.       

The slaw on its own was perfect on a hot summery day and the slightly tart plum accents were a refreshing surprise.  It would also suit early autumn and even winter.

For something more substantial, the slaw was teamed with cold succulent poached chicken -- and the two complemented each other beautifully.

Roasted spiced chickpeas,
sweetcorn & plum slaw

For vegans add Roasted Spiced Chick Peas and some good wholemeal bread to ensure the full range of essential amino acids. 

Vegetarians can add soft goats cheese to the chick peas.    

The recipe's mint and parsley are best fresh if budget allows; dried will provide a subtler herbal kick.  (Fresh mint and parsley are also used in this week's other main course: lamb koftas.)





Cost: £2.50
Feeds: 6-8, more if serving as a side

Ingred:
     100ml white wine vinegar or 50-50 grape juice and malt vinegar
     200 ml water
     1 tsp salt

     175 gm/5 oz carrots, finely sliced into matchsticks or grated
     200 gm/7 oz  cabbage, shredded (not too finely)
     1 med red onion thinly sliced (opt) (67 didn't bother)
     240-500 gm/8.5-17.6 oz fresh corn niblets sliced from cobs OR drained sweetcorn (67 uses M&S)  
     1/2 yellow pepper, in dice the size of the corn (opt)
     olive oil
     1-2 med-large plums, in small dice

Dressing
  50 gm/1.75 oz mayo
   2 tsp Dijon mustard
   1.5 tsp sunflower oil
   1 tbsp lemon juice
   1 garlic clove, grated
   2-3 tbsp fresh mint, med chopped
   2-3 tsp parsley, med chopped
   1/2-1 tsp dried coriander

Method:

1. Mix carrots and cabbage in a large bow.
2. Put vinegar, water & salt in a small pan; bring to the boil; pour 2/3 over carrot & cabbage; stir; reserve the rest  
3. Allow veg to soften in fridge for 20 mins; drain, rinse, pat dry with a clean tea towel or paper towels, set aside
4. Heat a frying pan till very hot; add a generous tablespoon olive oil; toss in peppers and corn; stir fry 2-3 mins; remove from heat; season with pepper & a little salt
5. When cool add to slaw; refrigerate if necessary
6. Add plums just before serving; mix well
7. Whisk together dressing ingredients or pour into a jar with a tight-fitting lid and shake.  Pour over salad, mixing thoroughly 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.