Recipes from Manolete: Gazpacho de Duranzo and Flan

The essence of Spain’s rich cultural heritage was on display at Manolete, brought to you by NOCHI’s June ‘24 cohort. Drawing inspiration from culinary traditions spanning regions throughout the country, the menu at this dynamic pop-up featured cherished classics alongside imaginative culinary fusions.

GAZPACHO DE DURANZO

Yield: 1 qt
Serving size: 4 oz

INGREDIENTS

  • 5 whole peaches, quartered

  • 3/4 cup english cucumber, diced

  • 2 whole red tomato, quartered

  • 1/4 quarted tomatillo

  • 2 cloves garlic

  • 1 cups lime juice

  • 1/4 cup olive oil

  • 2 tbsp sherry vinegar

  • 3/4 cup water

  • as needed mint leaves

  • 1 tbsp salt

  • 1 tbsp black pepper

  • 1/2 cup moroccan nuts, roughly chopped

DIRECTIONS

  1. Wash and chop fruit and vegetables

  2. Add ingredients to food processor, along with rest of gazpacho ingredients

  3. Process until your gazpacho is as smooth as possible

  4. Strain out impurities

  5. Once your gazpacho is as smooth as possible, transfer it to a bowl and refrigerate for 20-30 minutes5. When it's chilled, remove it from the fridge and top with any garnishes of choice.6. Serve Immediately

FLAN

Yield: 24 oz
Serving size: 4 oz

INGREDIENTS

  • 400 g sugar (for caramel)

  • 40 g water (for caramel)

  • 20 oz condensed milk

  • 0.3 oz vanilla paste

  • pinch salt

  • 26 oz evaporated milk

  • 6 ea. eggs

  • 2 ea. egg yolks

DIRECTIONS

  1. Place sugar in a medium saucepot and turn on high heat.

  2. Caramelize sugar until it turns into a deep brown color. Do not stir.

  3. Remove pot from heat and carefully add the water.

  4. Pour 2 oz of caramel into plastic ramekins and let cool until set, about 10 minutes.

  5. Combine the rest of the ingredients into a bowl and whisk to combine. Pour through shinoi.

  6. Pour 4 oz portions of flan mixture on top of set caramel.

  7. Bake in a water bath at 300 F for 35-45 minutes, or until it is set with slight jiggle

For best results, refrigerate overnight and serve the next day.

Jessica Sigmundsson