HOMECOOKING WITH TERESA

  This recipe is the original of Ferran Adrià's book called 'The Family Meal: Home Cooking with Ferran Adrià'. I had to adapt it, because here in Australia it is difficult to find cuttlefish in small country places, so I used squid instead. I had also fish broth in the freezer, so I used this one instead of the recipe below. But I did make a 'sofrito' with fresh herbs instead of dried ones, because I like them better that way, and in the 'picada' I also put more garlic in it and added the oil at the end. Yesterday we ate it as is, but today I will make some 'all i oli' to accompany it. It is a very good recipe but it takes a bit of time to make it if you have to do all the preparation on the same day, it is best to do it beforehand and then it is very easy. Bon Appetit! To make the rice, you need to have the fish broth, the 'sofrito' and the 'picada' ready. Instructions and ingredients for following the steps can be found at the end o...

  Haven't cooked quails for a couple of years now. They are usually hard to get here but also expensive. I used to eat them regularly when I was a teenager living in Catalonia because my father and a friend had a small quail farm. Last time I cooked a very traditional Catalan recipe but tonight I tried this recipe with Ras el hanout with couscous that I found on The Family Meal from Ferran Adrià, from the restaurant elBulli. Simple to make and so delicious. Will make it again for sure. Ingredients 4 quails 2 - 3 tsp Ras el hanout 4 sprigs fresh mint 2 tsp runny honey 3 Tbsp extra-virgin olive oil 1 lemon 500ml chicken stock 2 Tbsp pine nuts 2 Tbsp sultanas or raisins 1 cup couscous 30g baby spinach Method: Use strong kitchen scissors or poultry shears to cut off the wing tips. Use the scissors to cut right through the back of each quail. Remove the back bone and reserve. Open up the quails, then clean the insides, rinse with cold water and pat dry with kitchen paper. Put the ...

This is an amazing sauce. It is from the cookbook 'The Family Meal' from Ferran Adria, the famous chef from 'El Bulli'. Easy to make and sooo beautiful. You won't be able to eat bought BBQ sauce afterwards. BBQ sauce 2 red onions, chopped very finely 3 garlic cloves, crushed 1 Tbsp lemongrass, chopped finely 2 Tbsp ginger, grated juice of 1 orange 70g brown sugar 1 1/2 Tbsp runny honey 1 1/2 Tbsp molasses or treacle 40ml sherry vinegar 1 Tbsp Dijon mustard 1/2 tsp Worcestershire sauce 200g ketchup 300g tinned chopped tomatoes METHOD: To make the BBQ sauce, prepare all the ingredients. Put a medium saucepan over a medium heat, then add the oil. Add the onion and cook for 5 minutes, until dark golden. Add the garlic and cook for 3 minutes more. Add the brown sugar, orange juice and molasses or treacle and let the mixture cook for 3 minutes. Pour in the honey and add the ginger, lemongrass, mustard, Worcestershire sauce and ketchup.  Add the tom...

This recipe is from a book by Ferran Adria, the world's best chef from the legendary restaurant 'elBulli' in Catalonia. It is one of the meals served to the restaurant's staff. Simple, tasty and affordable recipes eaten together before the service begun. This recipe can be done using bought BBQ sauce, but if you have the time to make the following homemade elBulli's recipe below, you are going to enjoy a delightful meal and keep some leftover sauce to use with some good BBQ sausages or meat. Finger licking is allowed! 💛😋🤩 INGREDIENTS BBQ sauce 2 red onions, chopped very finely 3 garlic cloves, crushed 1 Tbsp lemongrass, chopped finely 2 Tbsp ginger, grated juice of 1 orange 70g brown sugar 1 1/2 Tbsp runny honey 1 1/2 Tbsp molasses or treacle 40ml sherry vinegar 1 Tbsp Dijon mustard 1/2 tsp Worcestershire sauce 200g ketchup 300g tinned chopped tomatoes Pork ribs 2 pork rib racks  salt 250g BBQ sauce 100ml water grated peel of one orange Caulif...