Post-pub nosh neckfiller: Spanish summer soother salmorejo

Sunday 16th August 2015 15:14 GMT Neil Barnes

Looks a good one that, Lester

But when oh when is Katerina going to be allowed at the beer? And what happened to the official pipe?

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Sunday 16th August 2015 15:59 GMT Anonymous Coward

errrm

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Sunday 16th August 2015 16:03 GMT Anonymous Coward

if only...

I'm afraid any recipe that basically starts with "preheat the atmosphere to Scorchio" isn't going to be that great in Blighty ATM. It'd also need a pan with a heavy rain-proof lid.

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Sunday 16th August 2015 16:22 GMT Mark 85

Here in the States where I am, it's about as hot as Spain. It's now chilling in the refrigerator and in about 3 hours, lunch!!!!!

We used a garlic bread (with chunks of garlic in it) and initial tasting before setting it aside to chill indicate this will be tasty and hit the spot.

Quick, easy to put together and not a lot of fussing. 5-stars Lester.

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1. Monday 17th August 2015 00:48 GMT Robert Helpmann??
  
  A Good Start
  
  We used a garlic bread (with chunks of garlic in it) and initial tasting before setting it aside to chill indicate this will be tasty and hit the spot.
  
  I am not normally a fan of unadorned tomatoes for flavor, but I am going to give this a go. The garlic bread idea looks sound, but I prefer to test the base recipe first and then tweak to fit my tastes. Another possible addition is some fresh basil. Good thing I have some on hand. Perhaps a side-by-side will be in order...
  
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  1. Monday 17th August 2015 10:02 GMT Anonymous Coward
    
    Re: A Good Start
    
    I think chilli would be a great addition.
    
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Sunday 16th August 2015 17:37 GMT Anonymous Coward

So ...

Liquidised tomatoes and bread? Sounds (and looks) disgusting.

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1. Sunday 16th August 2015 19:45 GMT Little Mouse
  
  Re: So ...
  
  I beg to disagree. Tomato, egg & bacon sandwiches are yum. I'd happily have one in soup form.
  
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2. Sunday 16th August 2015 21:48 GMT Dan 55
  
  Re: So ...
  
  It's nicer than it sounds and looks, especially in summer when there's no cooking required. See how they're not all peering dubiously at it before eating it in the photos?
  
  If you want something that's worse than it sounds and looks, try Callos. A stew made with tripe and blood sausage...
  
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Sunday 16th August 2015 20:00 GMT Robin

Little addition

Salmorejo is lovely, especially in the summer but I have it all year round.

My Andalucian girlfriend's recipe for this also involves a dash of sherry vinegar (the 'Merry' brand from Mercadona for those living here). Works pretty well.

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1. Sunday 16th August 2015 21:35 GMT Dan 55
  
  Re: Little addition
  
  Or if you're going to Mercadona, you can just by a litre of Salmorejo...
  
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  1. Monday 17th August 2015 11:52 GMT Robin
    
    Re: Little addition
    
    Yep, my fridge is permanently stocked with this and gazpacho. It's still nice to make it yourself now and again.
    
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Sunday 16th August 2015 20:19 GMT Anonymous Coward

When

are you going to feature something that doesn't look like its just been expelled from the body either voluntarily or otherwise.

Have you ever heard the expression "The first bite is with the eye"?

No, didn't think so.....

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1. Sunday 16th August 2015 23:40 GMT John Brown (no body)
  
  Re: When
  
  I think you may have missed the overwhelmingly major point of this series of culinary articles. Post Pub Nosh, when you are wearing your beer goggles ALWAYS looks better.
  
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  1. Tuesday 18th August 2015 00:51 GMT x 7
    
    Re: When
    
    "Gates' poo machine"
    
    never heard Microsoft called that before, but it is appropriate
    
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Sunday 16th August 2015 22:58 GMT Charles Manning

Why chop then blend?

Just blend surely.

If you leave the tomato skins on, you'll end up with nice little red flecks - adding an interesting colour as well as being far less hassle.

This is post-pub nosh. Not faggy resturant grub. It should be fast and easy to do. Fiddly steps like pealing tomatoes is completely incongruent with post-pub,

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1. Sunday 16th August 2015 23:58 GMT Mark 85
  
  Re: Why chop then blend?
  
  Then instead of fresh, use a can (tin) of peeled tomatos. My lady who's pretty accomplished with the culinary arts thinks just drain off the liquid then as your blending add the liquid back to suit.
  
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2. Monday 17th August 2015 08:26 GMT Lester Haines
  
  Re: Why chop then blend?
  
  The experts tell me the finished result must be completely smooth with no bits. The chopping is to release the juice onto the bread.
  
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3. Monday 17th August 2015 09:10 GMT Dan 55
  
  Re: Why chop then blend?
  
  Cut the skin a little bit, dump them in hot water, then when you take them out they're easier to peel.
  
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Sunday 16th August 2015 23:19 GMT Bill B

"This ... is not faggy resturant grub"

I'm absolutely with the poster on this one. Eating stuff made by a guy who drops his cigarette ends in the food is to be avoided at all cost.

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Monday 17th August 2015 07:56 GMT Slacker@work

Where's the pipe

How are we ever supposed to take the SPB seriously if there is no pipe to qualify your boffinesque postings?!

pah, bedamned,etc. time to go and score myself some Erinmoor

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Monday 17th August 2015 08:47 GMT x 7

I'd never be able to do this after a trip to the pub......

far simple recipe.....boiled eggs, ham, toast, tomato ketchup (I prefer Branston but other brands are available)

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1. Monday 17th August 2015 12:11 GMT Tromos
  
  re: I'd never be able to do this after a trip to the pub......
  
  Boiling eggs??? Making toast??? After a PROPER pub outing, even getting the top off a ketchup bottle is far too much effort.
  
  Where's the pink elephant icon when you need one?
  
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  1. Monday 17th August 2015 19:28 GMT x 7
    
    Re: re: I'd never be able to do this after a trip to the pub......
    
    the eggs were hard-boiled BEFORE going to the pub
    
    the only cooking needed is with a toaster, which should still be possible after 8 or 9 pints of Olde Rogered or Otter's Pocket Ale
    
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Monday 17th August 2015 14:38 GMT earl grey

have another one

A beer for you and your mate!

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Monday 17th August 2015 15:50 GMT Ugotta B. Kiddingme

tomato variety?

What variety of tomato was used in this preparation? The flavor profile would be subtly altered with different tomatoes. Perhaps a smidge more boffinry is in order?

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1. Monday 17th August 2015 15:53 GMT Lester Haines
  
  Re: tomato variety?
  
  I don't know the variety - just off-the-shelf supermarket ones. But yes, as with the olive oil, the tomato flavour will affect the outcome.
  
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