Magi's Kitchen     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS        </iframe>" data-provider-name="YouTube"           </iframe>" data-provider-name="YouTube"         So what’ya think?  I still cringe everytime I see myself on video but I’m passionate about this (so hopefully will have to get used to it).  If you’ve watched the video you’ll know that Magi was my neighbour for a part of my time living in Vejer de la Frontera. Magi’s a wonderful person: petite, wide-eyed and never failing to communicate well above the recommended decibel limit, but ultimately one of the warmest and fun-loving people I know. If Magi had a mantra it would be ‘Viva la Vida,’ (live your life) because she makes every moment an occasion. When planning who I was going to cook with during my brief return to Vejer, I was determined to work around Magi’s busy schedule to cook with her and her lovely family.  The way I pitched my idea to the 4 spectacular ladies in this series (not like I needed to pitch) was to explain how FeedTim works: ‘We cook together in your kitchen and we cook something that you love.’ Magi confirmed Boquerones en Adobo (fried anchovies), Gazpacho and Arroz con Tomate and it was a done deal.  The opening to this video also introduces a theme that became so ordinary to my Andalucían experience and something you will see over the course of the series. A large majority of the fishmongers and stalls at the market were run by women, often pretty beautiful ones at that. I am still unaware as to why this is the case, but it added a freshness and vibrancy to the already exciting market experience that I just love.  Since returning from the intense Andalucían sunshine back to Birmingham I have recreated both the Gazpacho and Arroz con Tomate (adapting the recipe with the latter). Ultimately in both recipes it’s the quality of the ingredients that make the dish, so really best prepared and devoured in Andalucía itself.  Thanks so much for watching Magi's kitchen. Next stop...María's place.     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Gazpacho    Serves 6    Preparation    Approx.30mins      Ingredients   8 Ripe Tomatoes – roughly skinned and halved  1 Green Pepper – deseeded  1 Garlic Clove – peeled & stem removed  1 Cucumber – peeled and deseeded (with spoon)  White Bread – 1 slice, soaked in water  Sherry Vinegar OR White Wine Vinegar – 4 tablespoons  Extra Virgin Olive Oil – 8 tablespoons  Salt – good pinch  Water – splash  Fresh Mint – few leaves (stalks removed)      Method    Following method may be done in batches if it doesn’t all fit in one    Using a hand blender or food processer:  Tomatoes, Green Pepper, Garlic, Cucumber – add to blender and begin to blend  Once liquid:  Bread, Vinegar, Olive Oil, Salt – add to blender and continue to blend  Once all ingredients are well blended, try your gazpacho and add further seasoning to taste   If the mixture is looking thick add a splash of water   Fresh Mint – add to blender and whiz one final time  Try again and once happy cover with cling film and cool in the fridge for min. 2 hours before eating. It must be served chilled  Decorate with a few mint leaves before serving     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Arroz con Tomate   A wonderfully simple dish with its roots in a traditional paella that goes heavier on the smoked paprika. Unlike paella, it’s not served as the main dish but as an accompaniment.   In the original recipe, Magi added canned tuna to the rice and decorated the dish with slices of fried potato. In this recipe I replaced the tuna with a piece of fresh, pan-fried mackerel and ditched the potato    Serves 6    Preparation   Prep Time – 15mins  Cooking Time – 1hr  Rest time – min. 30mins      Ingredients   Green Peppers – 3 (reserving 1 for decoration)  Onion – 1, finely chopped  Tomatoes – 6 peeled and roughly chopped  Bay Leaves – 3  Pimentón (sweet or spicy smoked paprika) – 1 heaped tablespoon  Bomba (Paella) Rice – 300g / 1.5mugs  White Wine – 125ml / ½mug  Stock Cubes – 2 (dissolved in stock)  Saffron – good pinch (dissolved in stock)  Water – 1litre / 4mugs  Lemon Juice – squeeze (extra to serve)  Salt & Pepper      Method   Pre heat your oven to 220°C  Green Pepper – add 1 to the oven on a sheet of foil for 45mins, turning over half way through. After set aside to cool  Prepare your sofrito:  Tomatoes – cover in a jug of boiling water while you prepare your other ingredients  Green Peppers and Onion – deseed peppers and dice both. Add to a pan of olive oil over a medium heat for 15mins, stirring occasionally  Tomatoes – remove from water, dry and peel skin. Once peeled, roughly chop and add to the pan with the onion and peppers  Bay Leaves, Pimentón, Black Pepper – add to pan after tomatoes and cook down for approx. 20mins     Rice – add to the pan and stir to coat in the juices  White Wine & Water – add to the pan (with stock cubes and saffron dissolved)  Salt & Lemon Juice – add and give it a good stir  Bring to the boil, stir for a final time and turn down the heat. Cook until almost all the liquid has been absorbed, shuffling the pan occasionally (approx. 20mins)  Make sure NOT ALL the liquid has been completely absorbed     In the meantime:  Green Pepper from oven – core, deseed, pat dry and thinly slice for decoration  Once most liquid has been absorbed and the rice tests slightly al dente, remove the pan from the heat, remove the bay leaves, decorate with the green pepper and cover tightly with foil. Leave to rest for min. 30mins before serving     As the rice rests:   Dry and salt your fresh mackerel fillet    Add fillet to a heated pan of olive oil. Fry skin side down for approx. 2mins (or until the fillet begins to inflate) then turn over and fry for 1min    Add further lemon juice to taste (or at least have some to hand at the table)      

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 

   

     
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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. 

Magi's Kitchen

Magi one
magi two
magithree

So what’ya think?

I still cringe everytime I see myself on video but I’m passionate about this (so hopefully will have to get used to it).

If you’ve watched the video you’ll know that Magi was my neighbour for a part of my time living in Vejer de la Frontera. Magi’s a wonderful person: petite, wide-eyed and never failing to communicate well above the recommended decibel limit, but ultimately one of the warmest and fun-loving people I know. If Magi had a mantra it would be ‘Viva la Vida,’ (live your life) because she makes every moment an occasion. When planning who I was going to cook with during my brief return to Vejer, I was determined to work around Magi’s busy schedule to cook with her and her lovely family.

The way I pitched my idea to the 4 spectacular ladies in this series (not like I needed to pitch) was to explain how FeedTim works: ‘We cook together in your kitchen and we cook something that you love.’ Magi confirmed Boquerones en Adobo (fried anchovies), Gazpacho and Arroz con Tomate and it was a done deal.

The opening to this video also introduces a theme that became so ordinary to my Andalucían experience and something you will see over the course of the series. A large majority of the fishmongers and stalls at the market were run by women, often pretty beautiful ones at that. I am still unaware as to why this is the case, but it added a freshness and vibrancy to the already exciting market experience that I just love.

Since returning from the intense Andalucían sunshine back to Birmingham I have recreated both the Gazpacho and Arroz con Tomate (adapting the recipe with the latter). Ultimately in both recipes it’s the quality of the ingredients that make the dish, so really best prepared and devoured in Andalucía itself.

Thanks so much for watching Magi's kitchen. Next stop...María's place.

gazpachotwo
gazpachoone

Gazpacho

Serves 6

Preparation

Approx.30mins

 

Ingredients

8 Ripe Tomatoes – roughly skinned and halved

1 Green Pepper – deseeded

1 Garlic Clove – peeled & stem removed

1 Cucumber – peeled and deseeded (with spoon)

White Bread – 1 slice, soaked in water

Sherry Vinegar OR White Wine Vinegar – 4 tablespoons

Extra Virgin Olive Oil – 8 tablespoons

Salt – good pinch

Water – splash

Fresh Mint – few leaves (stalks removed)

 

Method

Following method may be done in batches if it doesn’t all fit in one

Using a hand blender or food processer:

Tomatoes, Green Pepper, Garlic, Cucumber – add to blender and begin to blend

Once liquid:

Bread, Vinegar, Olive Oil, Salt – add to blender and continue to blend

Once all ingredients are well blended, try your gazpacho and add further seasoning to taste

If the mixture is looking thick add a splash of water

Fresh Mint – add to blender and whiz one final time

Try again and once happy cover with cling film and cool in the fridge for min. 2 hours before eating. It must be served chilled

Decorate with a few mint leaves before serving

gazpachothree
arroztomatethree

Arroz con Tomate

A wonderfully simple dish with its roots in a traditional paella that goes heavier on the smoked paprika. Unlike paella, it’s not served as the main dish but as an accompaniment.

In the original recipe, Magi added canned tuna to the rice and decorated the dish with slices of fried potato. In this recipe I replaced the tuna with a piece of fresh, pan-fried mackerel and ditched the potato

Serves 6

Preparation

Prep Time – 15mins

Cooking Time – 1hr

Rest time – min. 30mins

 

Ingredients

Green Peppers – 3 (reserving 1 for decoration)

Onion – 1, finely chopped

Tomatoes – 6 peeled and roughly chopped

Bay Leaves – 3

Pimentón (sweet or spicy smoked paprika) – 1 heaped tablespoon

Bomba (Paella) Rice – 300g / 1.5mugs

White Wine – 125ml / ½mug

Stock Cubes – 2 (dissolved in stock)

Saffron – good pinch (dissolved in stock)

Water – 1litre / 4mugs

Lemon Juice – squeeze (extra to serve)

Salt & Pepper

 

Method

Pre heat your oven to 220°C

Green Pepper – add 1 to the oven on a sheet of foil for 45mins, turning over half way through. After set aside to cool

Prepare your sofrito:

Tomatoes – cover in a jug of boiling water while you prepare your other ingredients

Green Peppers and Onion – deseed peppers and dice both. Add to a pan of olive oil over a medium heat for 15mins, stirring occasionally

Tomatoes – remove from water, dry and peel skin. Once peeled, roughly chop and add to the pan with the onion and peppers

Bay Leaves, Pimentón, Black Pepper – add to pan after tomatoes and cook down for approx. 20mins

 

Rice – add to the pan and stir to coat in the juices

White Wine & Water – add to the pan (with stock cubes and saffron dissolved)

Salt & Lemon Juice – add and give it a good stir

Bring to the boil, stir for a final time and turn down the heat. Cook until almost all the liquid has been absorbed, shuffling the pan occasionally (approx. 20mins)

Make sure NOT ALL the liquid has been completely absorbed

 

In the meantime:

Green Pepper from oven – core, deseed, pat dry and thinly slice for decoration

Once most liquid has been absorbed and the rice tests slightly al dente, remove the pan from the heat, remove the bay leaves, decorate with the green pepper and cover tightly with foil. Leave to rest for min. 30mins before serving

 

As the rice rests:

Dry and salt your fresh mackerel fillet

Add fillet to a heated pan of olive oil. Fry skin side down for approx. 2mins (or until the fillet begins to inflate) then turn over and fry for 1min

Add further lemon juice to taste (or at least have some to hand at the table)

arroztomate
arroztomatetwo