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!
19 March 2022
20 February 2022
13 February 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.