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Posts Tagged ‘Tapas’

Marinated Piquillo peppers

So easy to prepare, but the real key is getting top quality roasted peppers. If you can find Navarrico Piquillo peppers from Spain then rejoice. They are expensive but the tin is jammed full so you will get several tasty dishes out of it.

Wine Suggestion: This dish works great with an extra dry and savoury Sherry and our pick is a dry Amontillado which is salty, savoury, nutty and yet with super low acidity it is a perfect balance to the sweet, smokey and piquant peppers.

Pimientos del piquillo aliñados (Marinated piquillo peppers) – serves 4

  • 225g piquillo peppers (see above)
  • 1 clove of garlic, thinly sliced
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil
  • a handful of roughly chopped flat-leaf parsley

Drain the peppers and either leave whole or tear roughly. Toss with the rest of the ingredients, season with sea salt and black pepper, and leave to allow the flavours to come together for 30 minutes or so.

(Original recipe from Moro: The Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

 

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Gambas al ajillo

This is the same dish as Prawns Pil-Pil which you get in restaurants all over Spain. Ordinary food but absolutely delicious. Don’t forget some crusty bread to mop up the oil.

Wine Suggestion: This is great with a Manzanilla sherry, like the La Gitana by Hidalgo we had with it. The dry and savoury character of the wine makes every component sing and has a great ability to both entice hunger and also sate the palate.

Gambas al ajillo – to serve 4 as a starter 

  • 750g unpeeled prawns
  • 8 garlic cloves
  • 5g flat-leaf parsley leaves
  • 300ml olive oil
  • 2 tsp crushed dried chilli flakes

Peel the prawns but leave the last tail segment in place.

Sprinkle the garlic and parsley with ½ tsp of salt and chop together to form a course mixture.

Pour the oil into a large, deep frying pan over a low heat. When hot, at the chilli flakes and garlic and parsley mixture and cook gently for a few minute or until sizzling and smelling delicious.

Turn the heat up a touch before adding prawns and cooking for a few minutes or until just cooked through. Season with a bit more salt to taste.

(Original recipe from Rick Stein’s Spain, BBC Books, 2011.)

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We made this with some leftover chorizo that had been cluttering the fridge for a while. It works really well before dinner with some toasted bread but equally as part of a Tapas selection, or starter with olives etc.  Multiply the quantities depending on how much sausage you have. You can also make individual portions in smaller jars. Leave this in the fridge for at least a week before serving and it will mellow and subtly take on the flavours of the herbs and oil, so make sure the olive oil is decent and herbs are fresh.

Herb-marinated Sausage 

  • 1 cured sausage e.g. chorizo
  • 1 garlic clove
  • 10 juniper berries
  • 2 thyme sprigs
  • 1 bay leaf
  • a small sprig of fresh rosemary
  • 300-600ml olive oil
  • toasted bread, to serve

Slice the sausage and remove the skin. Put the sausage slices in a clean jar with the garlic, juniper berries, thyme, bay leaf and rosemary. Add enough olive oil to cover, close the lid and leave in the fridge for at least a week.

Serve with toasted bread.

(Original recipe from Stéphane Reynaud’s Pork & Sons, Phaidon, 2005.)

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A classic Spanish tapa dish. Don’t fork out for fancy mushrooms as ordinary button ones work perfectly here, taking on the flavours of the garlic, oil and white wine.

Champiñones al ajillo – to serve 4 as a tapa 

  • 250g button mushrooms, halved or quartered depending on what size they are
  • 4 tbsp extra virgin olive oil
  • 4-5 garlic cloves, peeled and chopped
  • ½ tsp chilli flakes (optional)
  • 4 tbsp dry white wine or 1 tbsp lemon juice
  • 2 tbsp chopped flat-leaf parsley

Heat the olive oil in a large frying pan and sauté the mushrooms with the garlic and chilli over a medium-high heat. Add some salt and pepper as the mushrooms are cooking. The mushrooms will soak up all of the oil first and then release it again with their juices. Add the white wine or lemon juice, lower the heat and cook, uncovered, until the mushrooms are really soft, the juices have almost evaporated and the oil is sizzling through. This should take 15-20 minutes in total.

Stir in the parsley and serve with crusty bread to mop up the juices.

Drink with: a glass of rich and nutty Amontillado sherry.

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A really fabulous starter with some crusty bread; a classic Tapas or party starter.

Garlic prawns with parsley & lemon – to serve 6

  • 4 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • pinch of red chilli flakes
  • 400g large, raw, peeled prawns
  • juice from half a lemon
  • small handful flat-leaf parsley, chopped
  • crusty bread to serve

Heat the olive oil in a large frying pan and gently fry the garlic with the chilli flakes.

Add the prawns and cook over a high heat for 2-3 minutes until pink.

Squeeze in the lemon juice, stir in the parsley and serve.

Wine Suggestion: This is a classic Spanish dish so we went for the classic Spanish white, Albariño, a great match for shellfish. It worked a treat.

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This dish delivers bags of flavour and yet is simple to make – great for a crowd, or on an evening when you are craving something tasty and yet quick and easy. This idea comes from the Tapas Feast in Jamie’s 30-minute meals.

Glazed Chorizo – to serve 6 as a tapas

  • 250g good-quality whole chorizo
  • 2 cloves of garlic
  • 4 tbsp red wine vinegar
  • 1 tbsp runny honey

Slice the chorizo into 2cm chunks. Fry in a small frying pan with a little olive oil and toss now and then until the chunks are crispy and golden. Lightly bash the 2 unpeeled garlic cloves and add to the pan. After a minute  drain away most of the fat so you are left with about 1 tbsp. Add the vinegar and honey and leave it to reduce to a sticky glaze. Keep shaking the pan to make sure the sauce doesn’t stick.

Serve with chunks of bread to mop up the sauce and a glass of Fino Sherry (we like Lustau).

(Original recipe from Jamie’s 30-Minute Meals by Jamie Oliver, Penguin, 2010.)

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Anchovies are like Marmite – you love them or hate them. We love them and to really make them sing this is what to do.

To serve 4:

Arrange 8 large good-quality pickled anchovy fillets on a nice plate. Squeeze over the juice of half a lemon and drizzle some olive oil over them. Grind over a good twist of black pepper, scatter over a handful of chopped flat-leaf parsley leaves then toss and serve.

Your anchovy-loving friends will thank you.

(Idea from Anchovies in Jamie Does…)

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