Traditional Andalucian Easter menu

Garbanzos Soup, Cod Omelette and Fried custard servicng4-6 people.

Garbanzos Soup

Ingredients
400g dried garbanzos- soaked over-night for 4-6 hours in fresh drinking water
800g tin plum tomatoes
1 head of garlic, peeled &crushed with the back of a knife & chopped
1 tsp pimentón dulce (sweet ground red pepper)
1 small, round loaf of “Pan Casero” (heavy bread)
2 tbsp olive oil
2 litres water
2 stock cubes
Salt & freshly ground pepper, to taste
750g Acelgas /Swiss Chard
2 bay leafs

Method:
In a large pan bring to the boil the garbanzos, in their own water. Once boiling add 1litre of cold water to cut the boil, then simmer for 1 ½ hours with 2 stock cubes.
Meanwhile, in the oil, fry the garlic until soft and golden, add the tomatoes.
Take the pan casero, chop in half, make bread crumbs from one half, small cubes from the other half to toast and serve as croutons with the soup.
Chop up the acelgas.
When the garbanzos are nearly soft, add the garlic and tomatoes, bread crumbs, acelgas, pimiento dulce, and bay leaves.
Cook on a low heat for half an hour more, add salt and pepper to taste.
Serve hot in soup bowls with the toasted bread cubes.

Cod Omelette

Ingredients
800g fresh or frozen bacalao (cod)
60g flour
180cc sunflower oil
2 tbsp olive oil
1 tomato-steamed to peel and chopped
1 large onion- peeled chopped finely chopped
2 cloves of garlic- peeled and finely chopped
1 bay leaf
4 fresh artichokes- steamed for 20 minutes, cool and take outside leaves off and keep the hearts
4 long thin red peppers- sliced for decoration
1 tbsp parsley-chopped
6 eggs

Method:
Coat fish in flour and then the eggs.
Slowly fry the fish in the sunflower oil, until golden. Remove any skin or bones and with a slotted spoon remove fish and put aside.
In the same pan and remaining oil cook the onions, garlic and tomato until soft. Add 2 table spoons of the flour and the bay leaf. Mix well and fry for a minute.
Add cod to eggs and mix well to shred the fish.
Heat oven to 160ºc and warm up a large clay, shallow casserole dish with the olive oil.
When oil is hot add cod, egg and tomato mixture to casserole dish and leave to cook slowly for 40 minutes.
Decorate the omelette with the artichokes and sliced peppers in a cross form (for Easter) and
cook for a further few minutes.
Leave to rest for 5 minutes out of the oven. Then serve with a dry white wine.

Fried custard

Ingredients
1 lemon – cut into quarters
1 cinnamon stick
1 liter of milk
100ml sweet Anis
24 table spoons of sugar (to taste- 12 is sufficient)
1 barra of bread. ( 1 french stick) – cut into 1cm slices
4 egg yolks
Brandy

Method:
Pre-heat oven to 200ºc, grease a large clay casserole dish and warm it in the oven.
Boil milk in a deep dish with lemon, 6 dessert spoons of sugar, cinnamon and Anis.
Take off heat, take out the lemon and cinnamon stick.
Put sliced bread into milk and stir well.
Beat the egg yolks in a large bowl and add rest of sugar (to taste).
Add egg mixture to bread.
Put mixture in the warmed casserole.
Cook in oven for 20minutes. Take out and leave to cool for 5minutes.
To serve, cover with 250cc of warm brandy and flambeau at the table.

Tip: Prepare the day before all ingredients