The Marianito Cocktail
From Restaurant Manager Jente Van Beek
The Marianito cocktail is a vermouth based drink which is mainly served in Northern Spain, particularly in the Basque Country, La Rioja and Burgos. Drinking straight vermouth is something of a tradition in Northern Spain. The Marianito adds a dash of Gin, Campari and Angostura bitters to complement the Vermut. Perfect as an aperitif on a hot Christmas day.
70 ml Casa Mariol Vermut
10 ml Campari
·10 ml London Dry Gin
3 dashes of Angostura
· Stir until chilled and strain in a chilled glass. Drink straight up or on the rocks
· Garnish with a twist of orange and a green olive
Bone marrow, pedro ximenez ox tongue, rye bread
From Head Chef Maria Kabal
Ask your butcher to cut the bone marrow to your desired size. At the restaurant we cut them to about 6cm lengthwise.
For the bone marrow:
500g bone marrow
· Boil water with a few pinches of salt. Have a bowl of ice water ready on the side. Drop the bone marrow into the boiling water for about 20-30 seconds. Remove from boiling water and transfer to ice water
· Once cool strain the marrow and scrape off any excess meat or sinew that might be stuck to the bone with a knife. This is simply for aesthetic purposes. Set marrow aside in the fridge to use later
For the ox tongue:
1 small ox tongue
1 stick celery
5 cloves garlic
Sprigs of thyme
2 bay leaves
Boil tongue in a pot with some onion, garlic, celery, carrot, thyme and bay leaf until soft. Remove from the water and peel off the outer skin of the tongue (this is tough like leather and inedible). Cool the tongue in the fridge and slice thinly once cool as it is easier to slice it then.
For the Pedro Ximenez and raisin sauce:
200ml Pedro Ximenez sherry
Sherry vinegar to taste
Cover the raisins with the PX sherry and bring up to the boil. Boil for a couple of minutes and then turn off the heat and let them sit for about 10 minutes. Blitz the raisins and the PX on a high speed in a blender until smooth. Season with sherry vinegar and salt and pepper. If its too thick, let it out with a bit of water.
Heat oven on a grill setting to 200C. Place bone marrow in tray and cook under the grill until a toothpick goes through it like butter. Warm the the PX raisin sauce in a saucepan with the slices of ox tongue until bubbling.
Serve on any plate with ox tongue on the bottom and bone marrow resting on top to catch any delicious fat running from the bones. Serve with some fresh bread and pickles.
From owner Jesse Gerner
Three months prior to opening Anada we started preparing the starter for our bread. The starter culture also known as natural leaven or yeast comes directly from grapes fermented with a little water and flour and given just a little love can produce some of the most amazing sourdough bread.
The simple science behind bread making is once flour yeast and water is kneaded together the gluten in the flour is strengthened, producing sugar on which the yeast feeds. The by-product of this procedure is gas that is released and trapped between strands of gluten and causes the bread to rise.
My recipe will make it easy for you to produce amazing sourdough bread on the weekends or everyday if you like. All with just a little flour, water, salt and your starter.
A sourdough starter or culture is an ancient form of yeast produced over 6000 years ago long before the arrival of brewers yeast in the 1850’s.
Sourdough contains a variety of wild and natural forms of yeast; some are air borne, some from the flour and some from acid producing bacteria. This gives it the slightly sour taste. The result is a more natural slower process, which in my opinion, has more character then bread produced with brewers yeast.
A starter will live forever as long as it keeps getting fed, regardless of if you are making bread or not.
A starter at room temperature will need to be fed everyday but if you put it in the fridge it will slow the activity of the yeast, meaning you will not have to feed it as often - once a week if you are making bread on a weekly basis or every two weeks if you do not. When making the bread the starter will need a day to recover its strength.
TO MAKE THE SOURDOUGH
1 bunch of organic red grapes
500 g unbleached strong bakers flour (preferably organic)
1 litre of water
Firstly mix the flour and water together in a large bowl and put aside. Then wrap the grapes in a muslin cloth and tie up with string.
With a rolling pin or clean wine bottle, bash the grapes a little, squishing any excess juice into the flour and water mix. Then submerge the bundle into the mix, wrap with cling wrap or put a lid on your bowl and leave at room temperature for 10 days to 2 weeks, until the grapes begin to ferment and the cloth inflates slightly with gases. Pull the muslin bag out of the liquid, squeeze any remaining juice back in and then throw the grape bag away. Give the starter a good stir. It should be slightly pink with a sour grapey smell.
TO FEED THE STARTER
(Twice a day, for two weeks)
100 g unbleached strong bakers flour
150 ml water
Now throw away approximately 1 cup (250 ml) of the initial starter and stir in the new flour and water (the feed). Try to start a system of feeding the starter the same way, everyday. Morning and night for 2 weeks.
Taste the starter after 2 weeks, it should taste a little fizzy. If not keep going for a couple more days and taste it again. It should definitely be fizzy by now which means it’s alive. Now is a good time for a naming ceremony. At anada we affectionately call our starter The Mother.
LIVING WITH YOUR NEW STARTER
Although we all live busy lives, making bread is not always easy, but if you have got this far you have an amazing starter on your hands. I recommend that you bake enough bread to last you through the week. So you will only need to feed the starter once a week and leave it in the fridge.
To achieve the best results we make our bread in 2 stages over a 2-day period.
MAKING THE BREAD
You can easily make the bread by hand and it helps to have a warm house when being made.
The rising process takes the most time when making the bread. The actual preparation time is approximately 20 minutes for each stage, not including the cooking time.
This recipe will make 1 large loaf. To make the bread for the weekend follow the steps below.
Stage 1 (Friday Night)
450 g unbleached strong bakers flour
700 ml water
250 g sourdough starter
In a large bowl mix the flour, water and starter together, cover and leave overnight.
Now feed the starter again with;
150 g unbleached strong bakers flour and
250 ml water.
Mix this into the original starter and put back into the fridge.
Stage 2 (Saturday Morning)
200 g wholemeal flour
250 g unbleached strong bakers flour
2-3 teaspoon fine sea salt
Olive oil and extra flour for dusting the paella pan
You will need a 26 cm paella pan or a large bread tin or 2 small bread tins.
Add your salt and flours into a mixing bowl, stirring with a wooden spoon to start. Then get your hands into it and knead the mix for 5-10 minutes until it is relatively smooth and elastic. It is quite a wet dough so keep it in the bowl. Let the dough relax for around 5 minutes then knead again for a couple of minutes.
Now prepare the paella pan or bread tins by wiping olive oil with paper towel, coating the inside of the pan. Then put a little flour in and tip around till it coats the pan.
Add the dough to the pan, then sprinkle with flour over the top and cover loosely with cling wrap.
Sit it in a warm spot for 3-5 hours. The bread should visibly rise and feel airy to touch.
When the dough is in its last hour of proving, pre-heat the oven to 230°C.
At temperature, place a small pot of hot water in the bottom of the oven, this will help to create a nicer crust. Then remove the cling wrap, pour some olive oil onto the top of the bread and sprinkle with sea salt. Put the pan in the middle shelf of the oven and bake for 30minutes. Do not open the oven again for at least 15minutes or it could drop the rise in the bread.
Once 30 minutes is up check the bread, using tongs turn the bread over and cook for another 20-30mintues.
Tap the top and bottom of the loaf, if it sounds hollow and the bread has a nice crust on it, its ready.
Transfer to a bread rack and let it cool down before you cut it. If you cut it while it is still hot it will drop a bit and be doughier in the middle.