|David de Jorge|
Their dishes can be sometimes heavy and a nightmare for any nutritionist but once you are in their style of cooking without foolishness, in a natural way without mysteries or complicated skills you will do the next step, try to cook like him or cook from their TV program or David de Jorge blog recipes.
|Earl Grey Tea|
Spain is in a moment that needs a generational change and any aspect of their social society and David de Jorge is showing the way to the new Spanish chef generation, back to the simple and natural roots of the Spanish cooking, and he is not afraid of the critics
Cod fillets with potatoes and raisins.
|Cod with potatoes and raisins|
1. In a shallow and wide saucepan with enough room place the potatoes so that they don’t pile up on each other.
2. Pour in the water, spread all over the butter and put in the fish stock (or vegetable stock) and raisins. Try to get those raisins that still have a bit of flesh for a better result. Season with a pinch of salt and pepper. Simmer in a slow heat until the water reduces and the potatoes are tender cover for a bright medium thick sauce.
3. Three minutes before the potatoes are done, introduce the cod fillets, cover for the first minute, check if the cod fillets are done and sprinkle over the chives.
4. Serve in individual dishes and sprinkle a little of olive oil over each dish
Earl Grey Tea Cake
You need: 20g of earl grey tea (Darjeeling or English breakfast are very good as well) 240g caster sugar – 250g eggs – 150g of fresh cream – 2tsp orange blossom water – ½ vanilla pod seeds – 260g flour (sieved) – 6g baking powder – 100g butter (softened) – 1g salt -Oven at 180ºC
|Earl Grey mixed with sugar|
2. Now in a big bowl roughly beat the eggs, add the vanilla pods, salt and finely the sugar with the tea. Mix everything using a hand blender for about 3 minutes.
3. Then add the cream and blossom water, mix just a bit and the butter.
4. Still mixing and slowly start to incorporate the flour and the baking powder to the mix, always using the blender. When you poured in all the flour blend the mix for an extra couple of minutes
5. Transfer the mix to a greased cake tin. Let rest for 1 hour at room temperature.
6. Bake for 40 minutes. In my experience after 25 minutes the top of the cake for me is brown enough so I covered the top with foil paper and continue baking until the cake is done. For check the cake is done introduce a skewer or cocktail stick (or even a uncooked spaghetti noodle). If come out clean the cake is done. If comes out with crumbs, or clearly shows wet cake batter, the cake is not finished cooking. Don’t use a knife to test the cake as this can deflate a cake.
7. Let cool down in a rack and serve the cake with a perfect cup of tea!
a) David de Jorge original recipe uses double amount of ingredients.
b) I use orange blossom water a leftover from another cake recipe, David de Jorge use 1 grated orange peel and 1 grated lemon peel.
c) The cake will keep moist for almost a week in a cake tin.
David De Jorge in The Guardian