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| Serving suggestiion |
One of the really pleasant aspects of living in another country, is being able to learn new foodstuffs or different ways to use those we are already used to. The area of the Mediterranean is known for its richer and more intense flavours than those we are used to in the north of Europe. The meat is excellent, the fish is abundant and fresh, and the fruits and vegetables are exceptional.
I enjoy cooking and I enjoy food. I like trying new ways of preparing meals. It’s all very well to eat something different in a restaurant, but here I hope to be able to persuade you to prepare something with a Mediterranean and Spanish flavour yourself. Even my husband likes this recipe, so it can’t be that bad.
Ensalada Murciana is a simple local salad. Note that, instead of fresh tomatoes, tinned tomatoes can be used (the Spanish sort, not the Italian) and that this is, indeed, more authentic.
Ingredients for two people:
- 1 hard boiled egg
- 3 red peppers (eg Freshona Gourmet Pepper, 650 g. from Lidl)
- 3 normal-sized tomatoes (or one tin, drained)
- 1 medium onion
- 220 g. tin of tuna in oil
- 12 or more black olives
- olive oil, white wine vinegar, salt and pepper
Method: cut peppers into strips; slice tomatoes; dice onion; drain tuna; chop egg. Place everything on a serving-dish: start with the tomatoes, on top of them the peppers and onions; crumble the tuna over the whole and then sprinkle the egg on top. Season with salt and pepper, vinegar and olive oil. Scatter the olives evenly over the surface. Cover and leave to rest for about an hour, after which time the enslada murciana is ready to be served, perhaps with bread and allioli.
This dish comes in as many varieties as places that serve it: cod is sometimes used instead of tuna, for example. It is normally served as a primer plato, or as a tapa.
Elise De Leeuw
