What do I miss most about home?
It has to be the dear old Currant Bun. Today’s headline: Phew what a scorcher! Although they could be holding the front page to the Aussie cricketers a good firm kick in the bollocks.
The last time I was home in England, en route to Spain, it was bloody hot. And when I landed in Seville it was 48C. A few seconds of heat melted my suitcase and my cricket bat wilted.
There was only one thing for it: Ajo Blanco aka chilled almond soup and an ice cold sherry.The world is split as to how to make Ajo Blanco. Delia Smith, who seeing as she is rich enough to own her own football club must be pretty smart, doesn’t use bread. Most people do us bread but they are split between stale and fresh. It probably isn’t that important.
Delia specifies Spanish olive oil and unblanched Spanish almonds.I’m afraid I’m giving the plebs version here. I‘ll be using a good quality Australian oil and blanched almonds. But still the effect is spectacular, or a least refreshing on a 40 degree day.I have used home made chicken stock and sherry in this soup. But you don’t need to be fancy. Just keep it simple with six easy ingredients.
But beware. Made with sherry vinegar it is a palate cleanser just as electrotherapy can is a brain cleanser. This soup is very sour and very garlicky. Add both to your own taste.
Ingredients
120g stale white bread(stale)
3 cups cold water (you can experiment with chicken stock, sherry and quantity)
1 cup blanched almonds
2-3 smashed cloves garlic to taste
About 2 cups good olive oil
25 ml sherry vinegar
Salt and pepper to taste
Garnish with one of more of the following: halved grapes, sliced apple, toasted flaked almonds, olive oil.
Method
Soak bread in cold water until soggy. Squeeze out water. Zap almonds and garlic in blender. Add soaked bread and gradually add oil until it is a smooth paste. Add cold water and vinegar until you reach the desired thickness and taste – salt and pepper.Chill for a couple of hours. Serve with garnish of choice.
Drink: Fino sherry
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