Magi's Kitchen (Anchovies & Gazpacho)
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. There's a Part 2 you know.
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)
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
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