MAESTREFAMILYFOOD.COM

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Books

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Miguel has brought his energy and passion to his book 'Tapas'. The serving of tapas is designed to encourage conversations and Miguel brings us authentic tapas for all times of the day from his native Spain. Miguel's Tapas has a tempting selection of over 75 dishes, with a mixture of Miguel's own recipes and signature Spanish tapas recipes all designed to be shared with friends.

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Tarta de Santiago

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250g (8oz) plain flour. 75g (2 oz) icing sugar. 125g (4oz) cold butter, chopped. 125g (4oz) unsalted butter. 50g (1 oz) caster sugar. 100g (3 oz) almond meal. 1 teaspoon plain flour. Finely grated rind of 1 orange. Finely grated rind of 1 lemon. 75g (2 oz) chocolate chips. Icing sugar, to dust. Double cream, to serve. Preheat oven to 175 C (360 F). Grease a 24cm (10in) round loose-based flan tin. Dust with sifted icing sugar. Serve with cream. If you struggle to line the tart, roll it between two sheets ...

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Albondigas de la Mama

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Albondigas de la Mama. Albondigas de la Mama. 20 minutes plus marinating. 4 garlic cloves, crushed. 1 small red chilli, finely diced. 1 tablespoon chopped flat leaf parsley. 1 tablespoon chopped chives. 2 tablespoons thickened cream. 1 tablespoon sherry vinegar. Spanish red onion, finely chopped. Vegetable oil, for frying. 2 large potatoes, cut into 1cm dice. Oregano and marjoram, garnish. Using your hand, combine minces, garlic, chilli, herbs, cream, vinegar and onion in a bowl and marinate for 2 hours.

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In The Press

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Come and see me cook up a storm at Stockland Point Cook. Ole! Bunnings Maitland 27 August. Come and see me at Bunnings in Maitland. Live cooking demonstrations between 11am and 2pm. Hope to see you there. Ole! Miguel's passion for food and life is infectious, and he has developed a talent for incorporating Spanish ingredients and cooking styles into his modern Australian menus.

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Terms & Conditions

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You may view this site and electronically copy or print hard copies or parts of this site for your personal, non-commercial use only. You may not distribute, reproduce, display, publish or otherwise commercialise any part of this site without the written permission of Miguel Maestre. Miguel Maestre or his partners / directors do not accept any reponsibility for yourself or anybody else's loss incurred in relation to your use of this website. Your use of this site is at your own risk. Our site provides us...

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Churros con Chocolate

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250ml (8fl oz) milk. 1 teaspoon caster sugar. 100g (3 oz) unsalted butter, chopped. 2 vanilla beans, split, seeds scraped out. Vegetable oil, for deep frying. Caster sugar, to dust. 250ml (8fl oz) condensed milk. 200g (7oz) dark eating chocolate, chopped. To make chocolate sauce, stir condensed milk in a small saucepan, over medium heat until hot. Add chocolate. Whisk until smooth. Whisk in milk and rum. Remove from heat. Cover to keep warm. Discard vanilla beans. Remove from heat. Miguel's passion for f...

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About

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Having worked for many years in various kitchens around the world, Miguel Maestre is one talented Spaniard who has made Sydney his home. Born in Murcia in the south of Spain, his love for food was pre-determined from a young age. Miguel’s passion for food and life is infectious, and he has developed a talent for incorporating Spanish ingredients and cooking styles into his Australian menus. Miguel is the author of two best selling Spanish books Miguel’s Tapas and "Spanish Cooking". Miguel's passion for f...

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Tigres

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Béchamel and prawns stuffed mussels. 2 teaspoons plain flour. 100ml (3 fl oz) milk. Extra flour, for dusting. 2 eggs, beaten lightly. 50g (1 oz) panko. Olive oil, to shallow fry. 100ml (3 fl oz) white wine. 10 large black mussels. 4 large prawns peeled, cooked and chopped. 2 piquillo peppers, finely chopped. 1 tablespoon finely chopped parsley. 1 garlic clove, finely chopped. 1 pink eschallot, finely chopped. 10 almonds, toasted. 1 tablespoon extra virgin olive oil.

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Salmon curado with chilli and star anise

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Salmon curado with chilli and star anise. Salmon curado with chilli and star anise. 1 side king salmon pinboned, skinless. 5 limes juiced and zested. 2 lemons juiced and zested. Put salmon in a deep tray. In a food processor blend all ingredienbts to make a marinade, saving 2 bunches of dill. With the marinade rub salmon and marinate for 3 hours. After 3 hours wash salmon fillet. Cut salmon in half longways, sprinkle with chopped dill. Roll in to cylinders. Leave to rest overnight.

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Garrapiñadas

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1 tablespoon olive oil. Grease a 20cm x 30cm pan with oil. Stir sugar and water in a medium saucepan on medium-low heat until sugar dissolves. Increase heat to high and bring to boil. Boil, without stirring, for 10-12 minutes or until dark caramel in colour. Add nuts and cook for 4 minutes on medium heat, stirring occasionally. Pour mixture into prepared pan and spread nuts evenly. Allow to cool completely. Turn out of pan and cut into shards. Store in an airtight jar.