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Archive for April, 2020

We ate lunch at 4 Nudos at the Port in San José, Spain. You may see a trend here of luncheon restaurants in Spain, it is because we eat too early and nothing is ever open at 7:30 (17:30) in the evening for dinner (they open at 9-9:30 which is far too late for us to eat). We have eaten at 4 Nudos many times and it’s always busy because it is a local favourite and it’s a destination restaurant.

4 Nudos is known for its seafood; they don’t serve meat, period. The port side restaurant is tastefully decorated with a seaside theme but the main focus is the view of the port through the open wall, the inside just flows outside seamlessly. We have dined on their delightful Paella (takes about 20 minutes to make) and other seafood delicacies but for our most recent lunch, we ate Tuna Tartare and the Tuna Tataki.

They began our meal with a lovely amuse bouche of phyllo-wrapped torpedo shrimp with a creamy fresh cheese sauce (sorry, forgot to snap a pic) and some wonderful warm bread.

I ordered the Tuna Tartare (~20 €) which was beautifully presented and delicious. It was lightly dressed in a creamy mayo and tossed with avocado, celery and red onions, wrapped in thinly sliced cucumber. This one is a keeper!

A delicious combination of fresh tuna, perfectly ripe avocado, crunchy celery and crisp red onions; thinly sliced white onions cascade from the tower like a waterfall.

JT ordered the Tuna Tataki. To say this was a generous portion would be an understatement. It was at least 250 g or more! There were perfectly roasted vegetables served alongside with a drizzle of olive oil and a sprinkle of sea salt. The lemon wedge brightened everything up. The tuna had the best sear I have ever seen, still leaving a good part of the insides rare. It was a perfectly executed dish.

The portion size of this dish was huge. I think we may share this next time. The photo is a bit misleading as the lemon wedge is huge too!

We also ordered a little dessert of Almond Flan (~6 €). It was my least favourite of the meal and didn’t have much almond flavour but perhaps it was my misunderstanding, it might have been only almond topped! But the presentation was lovely and I love how the plate reminds me of the Azur colour of the Mediterranean Sea that this lovely restaurant sits near.

I would definitely recommend 4 Nudos in San José, the servers speak just enough English that they understand what we are ordering (although, I do try to pronounce the Spanish menu items). But beware, they have an English menu but it is not up to date and they warn you that things on it may be different or unavailable. It’s best to pull out your phone and Google translate with the picture feature.

Overall rating of 4 Nudos, San José (in my opinion): Decor 4/5, service 4.5/5, food 4.5/5, Value 4/5, Noise: 5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meals for full-price and my opinion is just that, my opinion.

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During our first major grocery shopping when we arrived in Spain, JT bought some frozen ready-made Tuna Empanadas. I was excited because we love tuna and we love empanadas and we had never had tuna empanadas. Sadly, we were extremely disappointed, the quality just wasn’t there. The filling was mainly tomato sauce with nary a taste of tuna. But I got the taste of empanada in my head and I knew eventually, I would need to make some.

I made most of our meals during our time in Spain. And when I did, I made double or triple batches so that we could have a quick lunch or dinner after a tiring day of exploring. The European refrigerator in our flat has three good-size freeezer drawers to store home-made meals. At home in Toronto, I make these traditional Chilean empanada made with beef and pork; years ago a friend and neighbour kindly showed my Mom how to make and it’s been family favourite ever since. But in Spain, beef is not as common so I decided to use Chicken. I didn’t grind the chicken (no meat grinder) but I roughly chopped it into smallish chunks so that you can still get a chicken texture as you eat the empanada. Another option would be to roast it and shred it.

The winds on the Med had increased to about 45 km per hour, which made sitting outside nearly impossible. In fact, I was worried the wind would pick up the empanada and steal it away!

Empanadas de Pollo (Chicken Empanada)

Makes 6 large empanadas

Ingredients:

  • 30 mL olive oil
  • 90 g onions, roughly chopped
  • 12 g roasted puréed garlic
  • 433 – 450 g skinless chicken breast, roughly chopped
  • 12 black olives, pitted and roughly chopped
  • 10 dates, pitted and roughly chopped
  • 200 g frozen mixed vegetables, defrosted and drained
  • 3 g cumin
  • 1 g smoked paprika
  • 3 sheets puff pastry, defrosted in the refrigerator
  • 1 egg, whisked with 30 mL water

Directions:

  1. Sauté the onions in the olive oil until translucent. 
  2. Add the chicken and stir to cook evenly. Cook all the way through.
  3. Add the roasted garlic, cumin and cook stirring until fragrant. Remove from heat and stir in the drained frozen vegetables, black olives and dates. Set aside in the refrigerator to cool completely.
  4. On a lightly floured surface, roll out each puff pastry sheet to 20 cm x 40 cm and cut in half, then cut each half into a 20 cm circle, reserve pastry ends for the fancy finish.
  5. Brush all around the edges with the egg wash. Fill one half of the round with 1/6th of the cooked, cooled chicken mixture leaving about 2 cm all the way around the edge and then fold half to create a crescent, pressing down the edges to seal.
  6. Brush the top of the empanada with the egg wash. Finish edges into a fancy design (I used the left-over pastry and made it into a rope design). Place on a parchment-lined baking sheet and refrigerate or freeze until ready to bake.
  7. Continue with remaining ingredients until you have 6 meal-sized empanadas. 
  8. Freeze for future use or bake at 400° F until pastry is golden.
  9. Serve with a lightly dressed salad.
The vegetables are also unusual for empanadas, but we like veggies so I added them!

Notes:

  • Traditional Chilean Empanadas are made with golden raisins but believe it or not, I was not able to find any type of raisins in our little village so I used dates. This is not a sweet dish, the dates or raisins just add a bit of sweetness so taste your dates or raisins and determine how many you will use depending on how sweet they are. The dates I used were not the same sweetness that the dates I buy in North America, so I used ten, but you may need to reduce it if you use the super sweet kind. 
  • I used puff pastry because my little kitchen in Spain is ill-equipped and very small. You can use this recipe for pastry but I am unsure of how well-fitting the proportions of filling to pastry will be. You can always freeze extra pastry in a ziplock bag.

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As our time in Spain was sadly coming to an end, I had developed a menu plan that utilizes the food we had in our pantry/refrigerator so that there was little to no waste (I didn’t have a group of friends here to have a pantry clean out party with). This was one of those meals.

As most recipes, this one evolved to the posted rendition. We’ve enjoyed this meal a few times in Spain and again during the weeks of isolation upon our return. Now my focus is rationing pantry items and getting a tasty, healthy meal out of a recipe. A few friends have kindly offered to grocery shop for us, for which we have been grateful because the online shopping/delivery services all seem to be a week out! But I don’t want to push their generosity, so I’m rationing the staples. Plus, this is a fantastic opportunity to clean out my Toronto pantry!!!

Mediteranean Tuna Casserole

A KitchenInspirations Original Recipe

Serves 3-4

Ingredients:

  • 100 g dry Romano Beans, cooked
  • 125 mL greek yogurt
  • 5 mL roasted, puréed garlic
  • Sea salt
  • 100 g celery, sliced thinly
  • 10 black olives, roughly chopped (no pits)
  • 2 roasted red peppers, skinned, seeded and roughly chopped
  • 50 g green onion, thinly sliced
  • 45 g Feta cheese, crumbled
  • 85 g canned tuna, drained
  • Butter, for greasing casserole pan
  • 50 g cheese, grated
  • 50 g bread crumbs, toasted
  • Fresh parsley, finely chopped
  • EVOO

Directions:

  1. Preheat the oven to 350F.
  2. Whisk the greek yogurt with the roasted garlic and salt. Combine the beans with the celery, black olives, red peppers, green onions, feta and tuna, mix well. Add the yogurt and mix well.
  3. Grease a small casserole with a bit of butter. Pour the tuna mixture into the casserole and spread evenly in the pan.
  4. Combine the grated cheese, breadcrumbs and parsley. Spread evenly over the tuna mixture. Drizzle with a little EVOO.
  5. Bake for 30 minutes or everything is heated through. Tent with foil if the breadcrumbs are toasting too quickly.
  6. Serve hot.

Notes:

  • This is a meal that I was trying to use up ingredients, if it strikes your fancy, throw caution to the wind and improvise with whatever you have in the fridge/pantry!
  • The first version had rotini pasta which was lovely but I prefer the beans.

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We enjoyed a lot of seafood in Spain. But this recipe did not come from our time there, it graced our cocktail table soon after we moved back into our newly renovated bedroom. We were watching a little Jamie Oliver before turning out the lights and the recipe that night was this gem: Crispy Squid and Smashed Avocado. It was a hit the first time I made it, and soon after, I was getting requests to make it again. It is a deep-fried recipe, and you all know how much I love deep-frying, but it is quickly fried and on my first measure of the oil used, I was able to get most of it back after it cooled which means the calamari did not absorb much. Cutting the calamari length-wise instead of in rounds will allow the calamari to curl up like a spring which looks super cool. I paired this tapa with Romesco Sauce and Avocado Cream, and they were both awesome!

Calamares Fritos

To see the original recipe, please click here.

Serves 1-2 people

Ingredients:

  • 1 calamari tube, cleaned and sliced lengthwise to open up
  • 65 g all-purpose flour
  • pinch of sea salt
  • 1 L vegetable oil

Ingredients for the Avocado Cream:

  • 1 Avocado
  • pinch of cumin
  • pinch of sea salt
  • 1 lime, juiced

Ingredients for Serving:

Directions:

  1. Cut the calamari into strips lengthwise (not rings). Add the flour and sea salt to a bowl and toss the calamari strips until well coated.
  2. Heat the vegetable oil to 375° F. Fry the calamari strips 5 at a time until golden. Drain excess oil on kitchen paper.
  3. Meanwhile, mash or cream the avocado with cumin, sea salt and lime juice.
  4. Serve calamari hot with the sauces.

Notes:

  • The calamari will curl into a spring shape as it frys. Shorter ones will curl less.
  • This dish is equally as good with either sauce so if you don’t want two sauces, just go with one.
  • To scale up the dish, just add another calamari tube for each additional person. More than 4 people, double the avocado cream recipe.

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