Annie B's Spanish Kitchen (Moroccan Chicken Marinade)      </iframe>" data-provider-name=""             

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 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 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 trilogy is different from the other episodes in the series, with more live cooking and a menu with influences from Morocco. The 3 videos with Anne will teach you a spectrum of colourful and flavourful recipes, including a chicken marinade in Part 1, an iconic white gazpacho in Part 2 (which makes a great dinner party appetiser in summer) and some exciting salads and dips in Part 3.  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  Marinade your meat/fish and leave in the fridge for the spices to infuse (preferably overnight)     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 

   

     
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      Welcome to the Med from my kitchen in Birmingham. I am a born and bred Brummy with Greek Cypriot roots and time spent living in Spain. Mediterranean food is what gets me up everyday. It's my thing, and after extensive travel and experience in kitchens, let me show you what this stunning and diverse sea means to me through recipes, videos and stories.

Annie B's Spanish Kitchen (Moroccan Chicken Marinade)

chicken
chicken

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 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 trilogy is different from the other episodes in the series, with more live cooking and a menu with influences from Morocco. The 3 videos with Anne will teach you a spectrum of colourful and flavourful recipes, including a chicken marinade in Part 1, an iconic white gazpacho in Part 2 (which makes a great dinner party appetiser in summer) and some exciting salads and dips in Part 3.

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. 

annie2

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

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

tiopepe