Joel Serra's Modern Spanish Kitchen by Joel Serra

Author:Joel Serra [Serra, Joel]
Language: eng
Format: epub
ISBN: 9781472140258
Publisher: Little, Brown Book Group
Published: 2017-08-09T22:00:00+00:00

30 MIN

In the world I grew up in, coleslaw is a KFC creation served in small plastic buckets, a fresh trio of cabbage, carrot and onion drowned in an addictive cream of mayonnaise, sugar and vinegar – the perfect acidic foil to a bone of crunchy fried chicken.

Southern Spain is known for its reliance on the deep-fryer, and most of the time it demonstrates a dexterity that shows up in puntillitas, tortilla de camarones, chocos, ortiguillas, chipirones or berengenas con miel (Google the names and add them to your gourmet bucket list). But sometimes a tangy offset is required – even KFC acknowledges this fact. Andalusia would do well to follow the Colonel’s lead and introduce coleslaw as the side dish of choice and help gluttons like me extend deep-fried sessions into all-day affairs.

Ingredients

10ml extra-virgin olive oil

3 tbsp apple cider vinegar

1 tsp wholegrain mustard

1 tsp brown sugar

2 tbsp dried oregano

Juice of 1 lemon

¼ head of green cabbage, shredded

¼ head of purple cabbage, shredded

½ red onion, finely sliced

30g black grapes, peeled and quartered

30g green grapes, peeled and quartered

½ green pepper, finely sliced

125g natural Greek yogurt

1 garlic clove, crushed

2 handfuls of parsley, finely chopped

3 tbsp sweet paprika, plus extra for dusting

½ tsp cinnamon

4 tbsp sunflower seeds, toasted

4 tbsp pumpkin seeds, toasted

Method

In a large bowl, combine the olive oil, apple cider vinegar, mustard, brown sugar, dried oregano and half the lemon juice to form a vinaigrette. Add the cabbage (green and purple), onion, grapes and pepper and fully coat in the dressing. Set aside.

In a separate bowl, mix the yogurt, garlic, parsley, remaining lemon juice, sweet paprika and cinnamon.

Add the yogurt mixture to the cabbage mixture and combine thoroughly. Serve sprinkled with the sunflower and pumpkin seeds and dusted with a little extra sweet paprika. Ideally, serve on a crowded table filled with all manner of crispy, crunchy golden delights and not a white and red plastic tub in sight.

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