ibizaboi24
Active Member
Does anyone have any good food recipes they like from Ibiza? I made FLAO this summer for a party and it was a hit.
recipes
- Thread starter ibizaboi24
- Start date
agentundercover
Active Member
My mate gave me a really simple one & told me it was a Spanish fave. I take him on his word!
4 Chicken breasts chopped up into kebab size pieces.
Juice of 4 to 6 freshly squeezed limes, dependant upon size, mixed with same proportion of olive oil
then add to the mix a decent amount of a herb who's name a I cannot remember. One of the obvious ones, I'll let you know if I rememeber - but use your imagination!
Douse the chicken in the marinade & leave to soak in the fridge overnight, then wok fry it in the juices. Cook till all the juices are gone, then some to allow the chicken to brown.
Then serve on skewers.
Dead easy to do & when I served at a party were everyones fave dish (altho could have just been being polite!)
4 Chicken breasts chopped up into kebab size pieces.
Juice of 4 to 6 freshly squeezed limes, dependant upon size, mixed with same proportion of olive oil
then add to the mix a decent amount of a herb who's name a I cannot remember. One of the obvious ones, I'll let you know if I rememeber - but use your imagination!
Douse the chicken in the marinade & leave to soak in the fridge overnight, then wok fry it in the juices. Cook till all the juices are gone, then some to allow the chicken to brown.
Then serve on skewers.
Dead easy to do & when I served at a party were everyones fave dish (altho could have just been being polite!)
here's a sofrit pages i ate earlier
agent, i don't think your recipe is very spanish, more south american with the use of limes. i wouldn't put chicken in a wok with lime juice - you'd only succeed in boiling it without sealing in the flavour.
there is a little book you can buy in pretty well every souvenir shop that has tons of ibby recipes in it. i have one somewhere that i'll try to dig out.
agent, i don't think your recipe is very spanish, more south american with the use of limes. i wouldn't put chicken in a wok with lime juice - you'd only succeed in boiling it without sealing in the flavour.
there is a little book you can buy in pretty well every souvenir shop that has tons of ibby recipes in it. i have one somewhere that i'll try to dig out.
agentundercover
Active Member
here's a sofrit pages i ate earlier
agent, i don't think your recipe is very spanish, more south american with the use of limes. i wouldn't put chicken in a wok with lime juice - you'd only succeed in boiling it without sealing in the flavour.
there is a little book you can buy in pretty well every souvenir shop that has tons of ibby recipes in it. i have one somewhere that i'll try to dig out.
Stephens Kitchen Nightmares indeed!
Well it worked for me
recipe
Flao
====
(Hey! A documentable recipe! It's from the medieval Catalan
cookbook "Libre del coch")
2 c flour
butter
2 T lard (I used more butter)
5 eggs
1 c plus 1 T sugar
1 t active dry yest
1/2 c milk
1 lb cream cheese or fresh ricotta cheese (I used the latter)
8-10 fresh mint leaves, preferably spearmint, 2 of them minced
1/4 c Pernod
Preheat the oven to 350'
Make a fayre coffin
out of the flour, 4 T butter, 1 egg, 1 T sugar,
yeast and milk. Actually, you won't be raising it like a real coffin,
You'll just be rolling it out between 2 sheets of wax paper and then
pressing it into a lightly buttered flan tin or pie pan, ~10" wide and
2" deep. Or, you can leave this entire step out and use frozen
pre-made pie shells (which is cheating, but expedient for large
feasts.
)
Combine the cheese and remaining sugar in a food processor or
blender, or else whisk together very thoroughly (here's where
a fighter's arm comes in handy), then add the remaining eggs,
minced mint leaves, and Pernod, and mix together very well.
Pour the cheese mixture into the crust, bake 20 mins.
Arrange the remaining mint leaves in a spoke pattern on top
of the tart, 1 for each serving, then bake 10 minutes longer,
or until the filling is set and golden on top.
Cool it to room temp before serving.
Serves 6-8 as a dessert
Flao
====
(Hey! A documentable recipe! It's from the medieval Catalan
cookbook "Libre del coch")
2 c flour
butter
2 T lard (I used more butter)
5 eggs
1 c plus 1 T sugar
1 t active dry yest
1/2 c milk
1 lb cream cheese or fresh ricotta cheese (I used the latter)
8-10 fresh mint leaves, preferably spearmint, 2 of them minced
1/4 c Pernod
Preheat the oven to 350'
Make a fayre coffin
out of the flour, 4 T butter, 1 egg, 1 T sugar,yeast and milk. Actually, you won't be raising it like a real coffin,
You'll just be rolling it out between 2 sheets of wax paper and then
pressing it into a lightly buttered flan tin or pie pan, ~10" wide and
2" deep. Or, you can leave this entire step out and use frozen
pre-made pie shells (which is cheating, but expedient for large
feasts.
)Combine the cheese and remaining sugar in a food processor or
blender, or else whisk together very thoroughly (here's where
a fighter's arm comes in handy), then add the remaining eggs,
minced mint leaves, and Pernod, and mix together very well.
Pour the cheese mixture into the crust, bake 20 mins.
Arrange the remaining mint leaves in a spoke pattern on top
of the tart, 1 for each serving, then bake 10 minutes longer,
or until the filling is set and golden on top.
Cool it to room temp before serving.
Serves 6-8 as a dessert
Paris400
Active Member
Thank you! That will be fun to try. And no frozen crusts - that is truly cheating!
Wow, so the dessert on a whole does call for a lot of sugar. The Hacienda recipe came out great with the Domino's Brownulated sugar, and the crust was delicious. However, most of my co-workers were borderline diabetic already so this dessert won't be served at any work function again!
Wow, so the dessert on a whole does call for a lot of sugar. The Hacienda recipe came out great with the Domino's Brownulated sugar, and the crust was delicious. However, most of my co-workers were borderline diabetic already so this dessert won't be served at any work function again!
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