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The Wild Asparagus Hunters are Out and About

It´s that time of year. Cars parked in odd places, the solitary person - usually a man, popping up above a bank or from behind an olive tree. The hunters of the wild aparagus are here. The plentiful rain scattered with a day or two of sunshine has brought them out in droves. Some have their route, others instinctively know where to go. They appear, walking back to their cars, with a huge bundle of foot long green spears of asparagus. And off they go, probably not to be seen for another year - or another week if the rain continues. No matter how hard the shoots try and hide the older men hunt them down with stick in hand, to fob off the spiky old growth, and uncover the tender new stems of wild asparagus. Everyone has their favourite way of cooking them but the most common seems to be in a Tortilla - the thick Spanish potato omelette to which you can add anything that comes to hand - or is hunted down. My one or two shorter stem finds don´t come close to the experienced hunters catch. I...

Salmorejo - Best Spanish Tapas

Salmorejo is my all-time favourite Spanish dish for those scorching summer days. It used to be a messy business when I made my own but since my cooking day in Malaga I've learnt how to simplify the making and the mess. Here's how I make it now.

8 Tomatoes
1 Medium Baguette
1 Cup Extra Virgin Olive Oil
1 Clove Garlic
Splash of Sherry Vinegar
Pinch of Salt
2 Hard Boiled Eggs
Sliced Serrano Ham
Small red or green pepper (optional)

First scald the tomatoes to make them easy to peel by cutting a cross in the bottom of each one and putting them into boiling water for 30-60 seconds. Remove immediately into a cold water bath and the skin will peel off easily.

Cut the cores out and blend the tomatoes and pepper if used for about 30 seconds, add the bread, but only the soft inside, the quantity can be adjusted according on how thick you like your Salmorejo. Blend well for several minutes.


Tomatoes and Bread 

Salmorejo and Gazpacho

Add a splash of vinegar, salt, and garlic and blend well then add the oil slowly, once incorporated add one hard-boiled egg, adjust seasoning.

Salmorejo ready to chill

Chill and enjoy garnished with bits of jamon and chopped hard-boiled egg. I think of it more as a dip than a soup and serve it with fresh crusty bread.


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