Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
3 January 2023
26 November 2022
23 July 2022
Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG
I love a good steak salad, especially if the meat has been barbecued. The charred flavour of the steak works incredibly well with my anchovy and caper vinaigrette. I always use Cantabrico anchovies; they are regarded as the best anchovies in Spain. The size of each anchovy fillet is twice the size of a conventional supermarket anchovy. They are hand filleted outside a small fishing village called Castro Urdiales. Their texture is soft and very creamy with hardly any pin bones on them. They are also not too salty, so they are a great ingredient to use in pasta sauces, dressings or as a seasoning ingredient on barbecued steaks or roasted lamb. In this recipe, I use sirloin steak from 8 year old cattle from my butchers located in Lugo (Galicia). Galician beef tends to have more fat than standard British beef, so the flavour of the steak when cooked on a barbecue tends to be meatier. If you can’t get hold of Galician sirloin, a well hung sirloin steak will do the trick.