Tiny Morsels & Great Conversation

 

Dates in Duvets
Devilled Chicken Liver & Tarragon Vol Au Vents
Welsh Lamb Meatballs in Tomato & Leek Sauce
Radishes with Anchovy Sauce
Curried Oren Bach with Smoked Haddock (fried rice balls)
Potted Crab with Harissa
Mini Rarebit
Spring Green Salad
Home Baked Oatcakes
Potato Salad with Wild Garlic Mayonnaisse
Lemon Trifle

Spanish cooking has always had a special place in my heart since my first job as a chef, in a Spanish restaurant in Utrecht. I have got good memories of that job. The restaurant had recently opened and the staff formed a good motivated team (complaining about everthing the managers did wrong of course). Waiters greeted me in the morning with cafe con ponche (coffee with a bit of sweet brandy on the side). The dishwasher, a Spanish student from Barcelona, taught me how to make the perfect tortilla, potato omelette. The trick is to cook your sliced potatoes in plenty of olive oil, then drain them and mix the eggs with the warm potatoes.

Spanish-Tortilla-Recipe

There is something about Spanish cooking which suits me very well. Maybe it is because it is a rustic cuisine, heavily influenced by the people of the land, instead of fine dining influenced by palaces & aristocracy. Tapas are Spain’s biggest contribution to global cooking. Somebody had the idea to put food on the little plates which were used to cover glasses, to ward off greedy flies. There is something to be said for a cuisine which regards food as a tasty bit on the side. It is that what endears me most about Spanish cooking. The food has a supporting role to a social occasion. Most important is that people have a good night, and having some nice little snacks on plates are helping to realise that.

012Inspiration for this week’s menu comes mostly from ‘My kind of cooking’ by Mark Sargeant, one of the most inspiring cookbooks I read the last couple of years. It does really contain easy recipes, based in British tradition. I read the book and thought, oh, I’ll put that on the menu, and that, and that… So it is back to the table buffet formula at Oren this week. I realise now why it is always such a succes, because it goes back to the important role food has as a social medium.

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