Tastes Of Summer
Without doubt one of the joys of this time of the year, is “apéro” time. Our resident top Chef Rodriguez explains how he and friends relax with a chilled drink and snacks before eating later in the evening.
“I have enjoyed this simple pleasure in many countries but it is to my homeland of Spain where my heart lies for these relaxing moments…the right drink, a little fresh bread, a tasty but not filling snack we can all enjoy. Allow me to share some ideas with you.” says Rodriguez.
“A true sherry can only be made in a tiny corner of the world known as the Sherry Triangle. This area includes the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. There are some exciting taste experiences coming from there now.
“If you have not tried En Rama sherries let your taste buds experience these wines that have been minimally filtered or refined to get the true taste of the sherry as it comes from the cask. Perhaps the Fino En Rama, or a different style of dry sherry, the Torre del Oro Palo Cortado.
“One of my personal favourites to enjoy in the summer evening is a traditional Ensaladilla Rusa, or you may have seen it as Ensalada Russe or Russian Salad.
Although one of my country’s favourite apéro partners this iconic salad has true Russian origins. Which lie in a dish that was created in Moscow by the Belgian chef Lucien Olivier during the 1860s at the Hermitage restaurant. There are many versions and this one was given to me years ago by my uncle Pablo.
How to Make Spanish Russian Salad
INGREDIENTS:
- 5 big potatoes (around 1 lb worth)
- 300 gms 1 ½ cups canned tuna
- 440 gms 2 cups mayonnaise
- 250 gms 1 cup pickled vegetables (carrot, cauliflower and cucumber)
- 4 eggs
- 1 roasted red pepper (optional) xxx
60 gms green olives (pitted and stuffed with anchovies)
STEP-BY-STEP INSTRUCTIONS
Start by boiling the whole unchopped potatoes with the skin on for 25 minutes until a knife runs through easily. Leaving the skin on prevents unwanted moisture entering the potato.
While the potatoes are boiling, boil the eggs for 9 minutes, starting from the boiling point.
Drain the potatoes and allow to cool to room temperature before peeling. Dice them very finely then put them into a large mixing bowl.
Let the eggs cool before removing the shells then chop as finely as possible, effectively shredding them. Add to the bowl and set aside.
Drain the canned tuna, break it up finely with your fingers or a fork and add to the bowl with the potatoes and egg.
Add the pickled vegetables to the bowl.
Finally add the mayonnaise to the bowl and turn the mixture gently.
Chop the olives in half and set aside
Roast the pepper, cut into thin strips, and set aside.
Garnish the top of the Ensaladilla Rusa with the grated hard-boiled eggs, chopped olives, and the roasted peppers.
Serve in a dish suitable for the table, with fresh crusty breads, or you can put portions into individual dishes if preferred, but the concept is one of sharing from one larger dish.
Enjoy!
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