PRAWN FRITTERS

Known as Tortillitas de Camarones in Spain, these crisp little fritters make a wonderful contribution to a summer tapas spread. I first tried them in a restaurant in Cordoba and loved them and immediately tried to find a recipe. I took me some time but I finally found this recipe from Finca Alta Cocina in Andalucia.

Ingredients:
200g peeled, raw prawns, thinly sliced
200ml olive oil
1 lemon, quartered
Batter:
55g chickpea flour (chana)
130ml soda water
½ teaspoon smoked paprika a pinch of bicarbonate of soda
sea salt

Method:
Start by making the batter. Sift the flour into a bowl and add the water, mixing with your fingertips. The batter should be between single and double cream consistency.
Add the paprika, bicarbonate of soda and salt and chill for 20 minutes.
Stir in the prawns.
Heat the oil in a shallow frying pan and put a spoonful of the batter mixture into the oil, spreading it gently to make a small flat pancake. Repeat with the rest of the mixture. When golden brown, turn the pancakes over and cook on the other side until golden. Drain on kitchen paper and serve at once with wedges of lemon.

RUSSIAN CHICKEN AND POTATO SALAD

This is really a French rather than a Russian dish as it was first devised by a French chef who became the toast of Moscow in the 1860s. It makes a good first course or even a summer main course in its own right. Use a good French extra virgin olive oil.

Ingredients:
900g waxy potatoes, boiled and cut into chunks
1 carrot, scraped, sliced and boiled
2 spring onions, finely chopped
2 tart apples, cored and chopped
100g peas, cooked
1 orange, peeled and cut into chunks
250g cooked chicken cut into chunks
Dressing:
3 hard boiled egg yolks
2 tablespoons French extra virgin olive oil
2 tablespoons white wine vinegar
8 tablespoons mayonnaise
8 tablespoons soured cream
salt and white pepper
Garnish:
Fresh dill

Method:
While the potatoes are still warm, mix with all the other ingredients except those for the dressing.
Pound the egg yolks with the olive oil to make a smooth paste. Stir in the vinegar and then the mayonnaise and sour cream. Season to taste. Pour over the vegetables and mix well. Serve chilled and garnished with fresh dill.

MONK FISH WITH TOMATO AND BASIL

This is a great summer dish. Start as early as you can and leave the fish to marinate in the tomato and basil to really take up the flavours. Choose a punchy flavoured olive oil from Spain.

Ingredients:
I clove garlic, peeled and crushed
I onion, peeled and finely chopped
6 tablespoons Spanish extra virgin olive oil
½ bottle passito di pomodoro
1 teaspoon tomato puree
1 small glass white wine
salt and freshly ground black pepper
2mnk fish tails cut into fillets and skinned
plenty of fresh basil sprigs, torn into pieces

Method:
Gently fry the garlic and onions in two tablespoons of olive oil to soften. Do not allow to brown. Pour in the tomato and stir in the tomato puree, wine and seasonings. Bring to the boil and simmer for 10 minutes to thicken. Remove from the heat and leave to cool. Add the remaining olive oil, the monk fish fillets and the basil. Leave to stand spooning the liquid over the fish from time to time. When you are ready to cook, return the pan to the heat and bring to a simmer. Cook the fish for about 5-6 minutes, depending on the thickness of the fillets, turning once. Serve with rice and salad.