Annie's Kitchen        
          
       

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS      Alas, the final episode to come out of my series in Andalucía is with Anne Manson, the woman who really made this whole series possible. If you follow me on social media you’re likely to have come across Anne’s name a fair few times. The simple reason for this is that Anne massively impacted my passion for cooking and learning of Spanish/North African flavours eversince the time I was a student at her cooking school in July 2015.    After learning the fascinating science behind sherry and how to pair it with food, sourcing all our ingredients from local suppliers and being escorted back in time with every recipe, I think Anne could tell her youngest student on that course was pretty excited about what he was seeing (me btw). I must have done something right because it wasn't long after that she invited me back to Spain to assist at her cookery school for 3 months, an offer I couldn’t refuse.   I will never forget the first day I arrived back to Vejer for this opportunity. This was the day I learnt that, apart from when cooking classes were being held, I had reign over the kitchen. Perhaps it was because Anne enjoyed the Spaghetti Vongole I prepared for lunch that very day with the fresh clams we bought from the market. The three months I spent with Anne and the other friends I had the honour of making out there was quite literally a dream for me. At Annie B’s Spanish Kitchen, I was a free spirit cook. There were really no limits, and I learnt so much.  If I saw something I wanted to try one morning, I would be testing it that very afternoon. One day Anne came across a photo posted by  Moro  restaurant in London of the Cuttlefish Koftas that were on the specials that day. Before I knew it I was on the phone to Sam Clark (joint owner with wife Sam) writing down the ingredients (I am still over the moon that he gave me his time). We later tested the recipe, which can be found  here .    I owe a lot to Annie, and of course this final episode in Andalucía is in honour of her. Whether it was the random days we would venture into the town to sample new dishes for lunch (for ‘research’ purposes), allowing me to cook for her friends at dinner parties and of course the time she took me to Tangiers for my birthday, I was living a life where I was inspired everyday from a rightfully acclaimed ambassador of the local food and wine. It is for this reason that this 3 part episode is different from the other episodes in the series, with more live cooking and a more Moroccan inspired menu. In all the recipes below there is a Moorish accent in the flavours, especially in the use of certain spices like cumin and almonds in Ajo Blanco.   If you are looking to take part in a cooking programme, then it’s evident which one I would recommend…as does the Times….and the Daily Telegraph.      

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Part 1 - Moroccan Marinade   This episode begins at Carnicería Paco Melero, the local butcher in Vejer who has become a hero somewhat. The town really depends on his locaIly sourced Retinto Beef, chorizos, morcillas and corn-fed chickens. However Paco and his team are most famed for Lomo en Manteca (literally pork in its own fat). His pride and relationship with suppliers has attracted media from across Spain to his humble butchers.    We prepared this marinade for chicken, but it also compliments lamb and fish very well (especially salmon & monkfish)       Ingredients   Coriander Seeds - 1.5 tbsp  Cumin Seeds - 3 tbsp  Extra Virgin Olive Oil - 1 cup  Red Wine Vinegar - 1/3 cup  Cinnamon - 3 tsp  Salt - 2 tsp  Sugar - 2 tsp  Cayenne Pepper - 1/4 tsp (to taste)      Method   Coriander/Cumin seeds - toast in a dry pan until you can smell their gentle aromas. Keep an eye out so as not to burn. Then grind both spices in a pestle & mortar (or coffee grinder as we did in the video)  All ingredients - add to a jar and shake (maybe do so boogying to a sick beat?)  Marinade your meat/fish and leave in the fridge for the spices to infuse (preferably overnight)     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Part 2 - Ajo Blanco (Chilled White Garlic & Almond Gazpacho)   A staple of workers in the fields, Ajo Blanco not only cooled people from the heat of the sun but also gave them an energy boost from the goodness of the almonds   Serves 8    Great starter for a summer, Spanish themed dinner party. It’s quick and can be prepared in advance       Ingredients   Grapes - bunch  Apple - 1, cored and quartered  Stale Bread - couple of thick slices, soaked in water until soft  Garlic - 3-4 cloves, peeled  Blanched Almonds - 200g  Cold Water - 600ml  Extra Virgin Olive Oil - 150ml  Sherry Vinegar - 8 tsp  Salt      Method   Grapes - wash, halve, de-seed and freeze  Apple, Bread, Garlic, Almonds - blend until a paste has formed  Cold Water - add while the motor is running slowly  Olive Oil, Sherry Vinegar, Salt - add to the blender after the water  Turn the motor off after all ingredients are well blended and taste. Add further ingredients to taste  Transfer soup to a jug/bowl and chill for a minimum of 2 hours. Serve with the frozen grapes on top     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 

   

     
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       Hey guys. I'm Tim and I'm on a mission. I'm on a mission to go to the heart of communities around the Mediterranean and cook with the locals. It's how I can best combine my passion for cooking and speaking languages. By doing this I hope to feed you as well. Thank you very much for subscribing. 

Annie's Kitchen

annieone

Alas, the final episode to come out of my series in Andalucía is with Anne Manson, the woman who really made this whole series possible. If you follow me on social media you’re likely to have come across Anne’s name a fair few times. The simple reason for this is that Anne massively impacted my passion for cooking and learning of Spanish/North African flavours eversince the time I was a student at her cooking school in July 2015.  

After learning the fascinating science behind sherry and how to pair it with food, sourcing all our ingredients from local suppliers and being escorted back in time with every recipe, I think Anne could tell her youngest student on that course was pretty excited about what he was seeing (me btw). I must have done something right because it wasn't long after that she invited me back to Spain to assist at her cookery school for 3 months, an offer I couldn’t refuse. 

I will never forget the first day I arrived back to Vejer for this opportunity. This was the day I learnt that, apart from when cooking classes were being held, I had reign over the kitchen. Perhaps it was because Anne enjoyed the Spaghetti Vongole I prepared for lunch that very day with the fresh clams we bought from the market. The three months I spent with Anne and the other friends I had the honour of making out there was quite literally a dream for me. At Annie B’s Spanish Kitchen, I was a free spirit cook. There were really no limits, and I learnt so much.

If I saw something I wanted to try one morning, I would be testing it that very afternoon. One day Anne came across a photo posted by Moro restaurant in London of the Cuttlefish Koftas that were on the specials that day. Before I knew it I was on the phone to Sam Clark (joint owner with wife Sam) writing down the ingredients (I am still over the moon that he gave me his time). We later tested the recipe, which can be found here.  

I owe a lot to Annie, and of course this final episode in Andalucía is in honour of her. Whether it was the random days we would venture into the town to sample new dishes for lunch (for ‘research’ purposes), allowing me to cook for her friends at dinner parties and of course the time she took me to Tangiers for my birthday, I was living a life where I was inspired everyday from a rightfully acclaimed ambassador of the local food and wine. It is for this reason that this 3 part episode is different from the other episodes in the series, with more live cooking and a more Moroccan inspired menu. In all the recipes below there is a Moorish accent in the flavours, especially in the use of certain spices like cumin and almonds in Ajo Blanco. 

If you are looking to take part in a cooking programme, then it’s evident which one I would recommend…as does the Times….and the Daily Telegraph. 

annietwo
anniethree

Part 1 - Moroccan Marinade

This episode begins at Carnicería Paco Melero, the local butcher in Vejer who has become a hero somewhat. The town really depends on his locaIly sourced Retinto Beef, chorizos, morcillas and corn-fed chickens. However Paco and his team are most famed for Lomo en Manteca (literally pork in its own fat). His pride and relationship with suppliers has attracted media from across Spain to his humble butchers. 

We prepared this marinade for chicken, but it also compliments lamb and fish very well (especially salmon & monkfish)

 

Ingredients

Coriander Seeds - 1.5 tbsp

Cumin Seeds - 3 tbsp

Extra Virgin Olive Oil - 1 cup

Red Wine Vinegar - 1/3 cup

Cinnamon - 3 tsp

Salt - 2 tsp

Sugar - 2 tsp

Cayenne Pepper - 1/4 tsp (to taste)

 

Method

Coriander/Cumin seeds - toast in a dry pan until you can smell their gentle aromas. Keep an eye out so as not to burn. Then grind both spices in a pestle & mortar (or coffee grinder as we did in the video)

All ingredients - add to a jar and shake (maybe do so boogying to a sick beat?)

Marinade your meat/fish and leave in the fridge for the spices to infuse (preferably overnight)

anniefour
anniefive
anniesix

Part 2 - Ajo Blanco (Chilled White Garlic & Almond Gazpacho)

A staple of workers in the fields, Ajo Blanco not only cooled people from the heat of the sun but also gave them an energy boost from the goodness of the almonds

Serves 8

Great starter for a summer, Spanish themed dinner party. It’s quick and can be prepared in advance

 

Ingredients

Grapes - bunch

Apple - 1, cored and quartered

Stale Bread - couple of thick slices, soaked in water until soft

Garlic - 3-4 cloves, peeled

Blanched Almonds - 200g

Cold Water - 600ml

Extra Virgin Olive Oil - 150ml

Sherry Vinegar - 8 tsp

Salt

 

Method

Grapes - wash, halve, de-seed and freeze

Apple, Bread, Garlic, Almonds - blend until a paste has formed

Cold Water - add while the motor is running slowly

Olive Oil, Sherry Vinegar, Salt - add to the blender after the water

Turn the motor off after all ingredients are well blended and taste. Add further ingredients to taste

Transfer soup to a jug/bowl and chill for a minimum of 2 hours. Serve with the frozen grapes on top

annieseven
annieeight