Mama Lotties - Gibraltar's Online Cookbook

Home Made Fish Fingers with Hasselback Potato

Mama Lotties — Sat, 15 Jun 2013 12:49:28 +0000

1. Cut 2 Haddock fillets into strips and bind with egg seasoned with Season-All, salt and pepper and then with breadcrumbs in garlic and parsley. Ready to fry.
2. Hasselback Potato: cut a potato in fine strips but without cutting through the whole of it. Drizzle with olive oil and butter making sure it gets into the sliced potato, Season with coarse sea salt, garlic powder and pepper

3. cook in the oven for about 40 minutes at 180 degrees.

Recipe by Ana Maria Morro

Chicken and Chorizo Skewers

Mama Lotties — Thu, 13 Jun 2013 09:22:31 +0000

1. Boil your kettle and in a large pan boil your rice.

2. Dice your chicken breast into large pieces and slice your pepper in the same way.

3. Season the chicken with salt and pepper and begin to prepare the skewers. Lay out your skewers with chorizo, chicken and peppers and continue to do so until all the stick is used up. Place to one side.

4. With your large tomato, scoop out the insides leaving the skin and a thin layer of tomato.

5. Put your tomato you scooped out to one side and place the hollow tomato along with the skewer on an oven dish or tray and grill until the chicken is cooked and no longer pink.

5. Once your rice is ready, drain and mix with the tomato you scooped out fry this in your pan with salt and pepper and serve inside your grilled tomato.

6. Chop your spring onion into small pieces and garnish. Wash a handful of fresh spinach and lay this on your plate, by now your chicken should be ready or close to ready.

Calentita

Mama Lotties — Wed, 12 Jun 2013 13:32:21 +0000

1. Mix together the chickpea flour and water overnight or 2 – 3 hours before cooking with salt and pepper in a bowl. Place to one side.

2. Preheat oven to 225°C.
Grab your oven dish and pour enough oil to cover the bottom of the dish.

3. Place your dish in the oven to heat it up, once the oil is hot, using a brush, spread along all the sides of your dish, stir your mixture and pour immediately into your dish.

4. Place this back in oven for an hour at 200°C

Chicken Lemongrass Curry

Mama Lotties — Mon, 10 Jun 2013 22:12:00 +0000

Combine fish sauce, sugar and mix until dissolved. In the mixing bowl add 2 crushed (not cut) lemongrass stalks (white part only)2 cloves chopped garlic, 1 tablespoon curry powder, 1 red chilli finely diced and the chicken pieces, toss all over and when chicken is evenly coated in the marinade refrigerate for at least 2 hours or preferably overnight.
Heat vegetable oil in a casserole or wok, add the other 2 chopped garlic cloves, remaining 2 lemongrass stalks and fry until slightly brown and fragrant. Add the chicken in marinade to the casserole and gently fry for a few minutes. Now add the onion, mix well and continue stiring for about 10 minutes. Add the coconut milk and continue cooking until chicken is tender. Serve with white or brown rice. If you like the flavour of lemons you will love this recipe.

Recipe by Ana Maria Morro

Huevos a la Flamenca

Mama Lotties — Fri, 07 Jun 2013 17:34:19 +0000

Cut the potatoes into slices smaller than chip and fry in olive (or Vegetable) oil until soft.

Whilst the potatoes are frying, chop the onions and garlic into small pieces, fry together until soft and add the 2 tomatoes, diced, and chopped tomatoes into the pan. Cook everything together until it simmers (Taste the tomato sauce, if it’s too sharp add a tea spoon of sugar.) Add in the Peas and Chorizo.

Once the Chips are all ready, mix together with the tomato sauce and other ingredients.

Pour everything into oven dishes (ideally small oven proof dishes per person)

Crack 1 egg on each dish in the centre and place in the oven at 180 Degrees until the egg is cooked.

mmm

Spinach Croquettes

Mama Lotties — Tue, 04 Jun 2013 16:01:39 +0000

Fry onion and garlic in butter, add the flour and stir then add the boiled or microwaved spinach, cheese, nutmeg and mix well.

Start adding the milk and stir continuously until mixture forms a ball in the centre of frying pan. It might take a while and If this doesn’t happen make a paste with a tablespoon flour and a little milk and add to the mixture until the desired consistency is achieved.

Allow to cool. I find it useful to put the mixture in the fridge once it has cooled down for a few hours or even overnight as then it will be easier to form the croquette shapes. Once this is done bind with seasoned egg and breadcrumbs and ready to fry.

Recipe by Ana Maria Morro

Gambas Pil Pil

Mama Lotties — Mon, 03 Jun 2013 13:14:36 +0000

Peel the prawns and season with salt and place on the side.

Heat a pan with some oil and fry the chilli and chopped garlic. Once the garlic and chilli are softened ad the prawns and cook on medium heat.

Add some white wine for flavour.

They will change colour and curl up meaning they are cooked. At this stage add in the saffron and powder and allow to cook for a bit longer but don’t let the juices reduce.

Serve into a bowl and serve with a small roll.

Serrano Ham and Chorizo Pasta Bake

Mama Lotties — Fri, 31 May 2013 15:57:45 +0000

Preheat your oven to 200 degrees.

Boil your pasta in a large pan with boiling water seasoned with salt.

Whilst your pasta is boiling, start to slice and dice your chorizo into smaller portions and leave to one side.

Once your pasta is ready, drain pour in your chopped tomatoes, a squeeze of tomato puree and chorizo, mix well and pour into a large oven dish.

This is when you can either layer your ham or mix in as you did with the chorizo.

Place that to one side, and pour some milk into a pan, heat and slowly pour in your cheese (not all of it) until it all melts, add a few spoonfuls of the cream cheese. If you need to thicken it, slowly sift in flour. Once this is ready pour over your pasta. Sprinkle the remainder of the cheese over and place in the oven at 180 degrees.

Leave until the cheese is golden.

Beef and Guinness Pie

Mama Lotties — Wed, 29 May 2013 12:00:27 +0000

Fry chopped onion and garlic in olive oil, add meat and fry for a few minutes then add all the other ingredients and bring to the boil. Lower heat and simmer very gently for at least an hour or until meat and veggies are tender.

Roll out puff pastry and fill with this mixture, top it up with more puff pasty and glaze with beaten egg.

Oven temperature 180 for about 45 minutes or until golden

Recipe by Ana Maria Morro

Arroz con Leche – Rice Pudding

Mama Lotties — Tue, 28 May 2013 19:43:41 +0000

1. Rinse the rice and then put it in a saucepan over a medium heat just barely covered with water.
2. Add a cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.
3. Add milk, about 1/2 cup at a time, stirring each time until all is absorbed. Continue adding up to the whole litre of milk, stirring continuously.
4. When it seems creamy enough, taste to make sure the texture of the rice is correct.
5. When it is to your liking, turn off the heat and add a pinch of salt and a dash of cinnamon. Add the sugar, a few tablespoons at a time, until it is sweet enough for you.
6. Sprinkle a bit more cinnamon on top to decorate.

Recipe by Jessica Bonfante

Layered Courgette Pie

Mama Lotties — Tue, 28 May 2013 19:08:36 +0000

1. On the bottom of dish put a little oil.
2. Cut the Courgettes into thin slices and put a layer on the bottom of dish.
3. Place a layer of Parma Ham on top
4. Chop the garlic and sprinkle on top
5. Lay slices of cheese
6. Once again place a layer of thinly sliced Courgettes and repeat ending with Courgettes on the last layer.
7. Beat an egg and pour over then sprinkle plenty of grated cheese.
8. Cover with cling film and put in microwave for 10 minutes.

Recipe By Jessica Bonfante

Salmon Fillet & Asparagus with Lemon & Thyme sauce

Mama Lotties — Thu, 09 May 2013 13:41:30 +0000

In a frying pan or grill, cook the asparagus with a knob of butter, turning occasionally. Then, on the same grill pan, add another knob of butter and grill the Salmon, starting with the skin, season with salt. When done, leave in oven on very low heat just enough to keep warm. To make the sauce: In a saucepan, add the butter, and the shallots finely chopped, sweat until the onions are soft. Then add the wine, lemon juice and the rind, simmer for another couple of minutes. Add the cream and stir constantly until it thickens. Season with Fresh or dried thyme, salt & pepper. Pour the sauce into a sauce boat or sauciere, using a sieve and leaving behind the onions, keeping the smooth sauce. Serve immediately with your salmon and asparagus.

Recipe Sent in by Kim Yvonne Bickerstaff