Spanish inspired BBQ Grilled Chicken Marinade

75ml Olive/Repeseed oil

50ml Red wine or sherry vinegar

2 tbsp Worcestershire Sauce

3 tbsp Ketchup

1 tbsp Dijon Mustard

1 tsp Cayenne Pepper

2 tsp chilli flakes

2 tsp mixed herbs or 1tsp each thyme and oregano

2 tsp Spanish Pimentón/Paprika, smoked

4 decent cloves of garlic, minced

Salt and pepper

Combine all the ingredients, mix well and coat the chicken pieces. Allow minimum 1 hour marinading time but longer/overnight will infuse more flavour.

This is my generic go to chicken marinade. It can be varied very successfully by changing the acid from vinegar to lemon juice, adding some of your favourite chilli sauce, and/or adding other spices like cumin or mixed spice like ras al hanout, which again is popular in Southern Spanish cooking brought over by the Moors over the centuries.

When grilling, the marinade will catch slightly from the sugar content in the ketchup, so either turn frequently or better cook indirectly (i.e. not directly over the coals in a kettle style grill).

Chicken is fully cooked when the internal temperature on a food thermometer is 75 centigrade.

Ensaladilla Rusa - the King of potato salads

Ingredients
1kg Maris Piper potatoes
3 large carrots
3 tins tuna steak

1/2 tin anchovies in olive oil

3 cups frozen garden peas
2 cups chopped pickled gherkins

1 cup chopped pitted green olives
2 cloves garlic
Extra virgin olive oil
Wine vinegar

3 cups mayonnaise

4 hard boiled eggs
Roasted red pepper for garnish (jar version is fine)

Spanish smoked paprika (Pimenton)

Method:

Place the potatoes in a large pan salted water and cook until knife tender, approx 25mins. Also cook the carrots in the same water but for about 10mins less. In the meantime roughly chop the gherkins and olives. Once the potatoes and carrots are done, use the boiling water to cook the frozen peas for a couple of minutes, and then hard boil the eggs for 10mins. 

Once the potatoes are cooked, put aside until they are cool enough to peel and roughly slice. Dice the cooked carrots. Combine the carrots, potatoes and peas in a bowl and season. Poor over the olive oil from the tins of tuna and anchovy, as well as the extra virgin oil and vinegar. In a mortar and pestle combine the anchovy fillets with 2 cloves of garlic and some coarse sea salt and grind to a fine paste. Combine with the potatoes, and add in the chopped gherkins and olives. Fold in the mayonnaise.

Place in the serving dish and garnish with hard boiled eggs and the red peppers, as per the picture attached.

Enjoy!

Mojo Rojo y Mojo Verde (Red and Green spicy sauces) from the Canaries

 I first came across these wonderful spicy sauces in Fuerteventura, where they are served with the locally grown "papas", small potatoes which are boiled dry in salty water leaving them salt crusted. The sauces go well with meat, fish and vegetables, hence their inclusion in my list of favourites. It is worth going to the trouble of making both sauces because they contrast so well, and will keep fresh in the fridge for a number of days. 

Mojo Verde

• 3 generous handfuls fresh coriander, stems and all
• a bunch of spring onions
• 3 green chillies
• 125ml sherry vinegar
• 250ml extra virgin olive oil
• 3 cloves of garlic
• 2tsp cayenne pepper
• 3tbsp cumin seeds, ground to powder
• 25g castor sugar
• seasoning to taste

Combine all ingredients into the food processor and blitz thoroughly. Adjust seasoning to taste.

Mojo Rojo

• 200ml extra virgin olive oil
• 1nhandful flatleaf parsley
• 4 cloves of garlic
• 1 tsp smoked pimenton (Spanish paprika)
• Juice of 1 lemon
• 150g tomato puree
• 75ml white wine vinegar
• 25ml water, to loosen
• 25g castor sugar
• 1 tbsp fennel seeds, powdered
• 1 tbsp cayenne pepper
• 1 tbsp dried oregano
• seasoning to taste

Again, combine all ingredients into the food processor and blitz thoroughly. Adjust seasoning to taste.

Store in sterilised air-tight jars in the fridge.