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Remolachas fritas Sweet & salty Beetroot crisps Raw beetroot Table salt Castor sugar Olive oil Slice beetroot as finely as possible and pat dry on kitchen paper. Sprinkle with fine salt and castor sugar. Put an inch of oil in a deep frying pan and heat until almost smoking and fry slices until crisp, about 6 minutes. Drain well on kitchen paper. Galletas de aceitunas y anchoas Olive and anchovy biscuits 4oz plain flour 4oz unsalted butter 4oz grated cheese 2oz anchovies 2oz stoned black olives ½tsp cayenne NO salt Put all ingredients in processor and pulse until a dough forms. Wrap in film and chill for 2hrs, roll out thin (3mm) and cut into triangles. Bake in oven at 200°C for 8-10 mins. Vegetarian alternative: Galletas de aceitunas y tomatas Olive and sun-dried tomato biscuits Substitute salted for unsalted butter; sun dried toms in oil for anchovies. Cut into squares to differentiate! Pinchos moruños Moorish pork kebabs 500g pork ½tsp cumin seeds ½tsp coriander seeds 2 cloves garlic 1tsp pimentón dulce ½tsp oregano 1Tbsp lemon juice 3Tbsp olive oil Salt & pepper Spice paste: lightly crush seeds in a pestle and mortar (or a clean coffee grinder if making a larger amount); add the rest of the ingredients apart from the pork and pound to a paste ( for larger amounts use a small food processor). Cut pork into small cubes, rub in paste and leave to marinate for at least 2 hrs. Thread onto small skewers, cook under a hot grill for 3mins each side. Do not overcook or they will become dry. They can be eaten hot, but we found they were even better cold the next day! Vegetarian alternative: Pinchos vegetal Coloured peppers Spring onions Cherry tomatoes Aubergine cubes Spice paste as above, thinned with extra oil Cut peppers into small squares, aubergine into small cubes, cut white heads from springonions. Thread onto skewers and pour on marinade. Leave for 1 hour max, then grill. Salchichas en salsa cebolla Sausages in onion sauce 1lb Cocktail sausages 2 large Onions 1-2 Tbsp Olive oil 2 Tbsp Sherry 1 Tbsp Grainy mustard 1 Tbsp Tomato purée Salt & pepper Quarter and slice onions, sweat in oil until soft and golden. Raise heat slightly and put in sausages, cook until golden. Add sherry, and flambé, then add mustard, tomato purée, salt and pepper. Stir to mix well and cook until sauce is thick and glossy. Vegetarian alternative: Champiñones en salsa cebolla Button mushrooms in onion sauce Make sauce as above, omitting the sausages. Fry button mushrooms briefly in olive oil and add to hot sauce shortly before serving. Tortilla de grelos Swiss chard omelette ½lb Swiss chard (the red ribbed looks particularly good) 3 Tbsp olive oil 1 small onion, finely sliced 1 clove garlic finely chopped 4 eggs Salt & pepper Prepare chard by washing thoroughly to remove grit, then cut ribs from leaves. Steam ribs and leaves separately. Drain well, squeezing leaves to get rid of any moisture, then chop roughly together. Fry onion and garlic gently in 2 Tbsp oil until soft, add chard and stir fry for 1 minute. Beat eggs with salt and pepper, then stir in contents of pan. Wipe out pan, add 1 Tbsp oil then the egg mixture. Cook on lowish heat until golden, turn using a flattish lid and cook on other side – it needs to be set through but not overcooked. Cut in 2” squares, and put on thin slices of french bread to serve. Patatas con alcaparra y eneldo Potatoes with capers and dill 1Kg very baby salad potatoes (if necessary cut to small bite size, but it’s better if they are the right size to start with!) Dressing: 100ml extra virgin olive oil 2Tbsp lemon juice 2Tbsp orange juice 2Tbsp finely chopped shallot 2Tbsp chopped parsley 1Tbsp chopped dill 4tsp roughly chopped capers Salt & pepper Combine dressing ingredients a day in advance. Boil potatoes until just tender, drain and pour dressing onto hot potatoes. Leave to get cold. Menestra vegetal con pimentón Ratatouille on toast (quantities for this recipe are down to personal taste) Red & green peppers Olive oil Onions, sliced Garlic chopped Tomatoes Courgette Pinch of sugar Pimentón picante (Spanish hot smoked paprika – cayenne would give the hotness, but only the real thing will give the proper smokiness) Salt Aubergine Basil Thin slices of thin baguette (flûte) to serve Grill and skin peppers. Fry onion and garlic in oil until garlic just browns (it is important that it is brown as this is an authentic Spanish flavour). Add roughly chopped tomatoes, courgettes, chopped peppers, pinch of sugar, salt and pimentón. Cook gently until tomatoes become sauce. Meanwhile fry chopped aubergine in oil until golden, drain well, stir into sauce with basil. Put slices of bread in a low oven to crisp up; serve spoonfuls of menestra on bread slices. Albondigas en salsa almendra Meatballs in almond sauce Meatballs: 1 slice brown bread, + wine to soak 3 cloves garlic, bashed and peeled and crushed ½lb beef mince ½lb pork mince 2 eggs 3 Tbsp parsley Salt & pepper Oil for frying (I like to use non-extra virgin olive, but whatever fries your boat) Sauce: 1Tbsp extra virgin olive oil 1 finely chopped onion 1 finely chopped carrot 200ml white wine 10 cloves garlic, peeled and smashed 400ml veg stock 100g ground almonds 2 Tbsp chopped parsley Bay leaf, salt & pepper Remove crusts from bread and put in a bowl with a little wine to soak for 10 minutes. Put all meatball ingredients in a food processor and pulse until it forms a ball. Make into balls the size of cherry tomatoes (!), and fry over medium heat until golden. Drain on paper towels and leave to cool. Meanwhile make sauce: Add extra virgin oil to the same pan and sweat onion and carrot until soft (not brown). Add wine and garlic, bring to the boil and reduce by about half. Mix almonds into stock, add to pan with rest of ingredients, stir well and simmer 10 minutes. Return meatballs to sauce and simmer 30mins.
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