A taster of Tapas…..Chorizo in cider, Arancini, Croquettes, King prawns in Hot peppers, Zucchini & Haloumi fritters and a beautiful Tortilla….
April 7, 2014
Little dishes of different taste explosions and textures! So great for a summer party and I love that everyone can get involved in the preparing and cooking of this together. That's a lovely experience to share with your friends and family over a long lazy afternoon or summer's evening. I have put together a few simple versions here using abundance available now, so play, explore and experiment with different versions and yes I will be posting more tapas treats during the coming months to create a truly delicious tapas experience.... Enjoy 🙂
- Prep: 1 hr
- Cook: 1 hr
- Yields: 6
Imagine that you are working in a busy, vibey and alive tapas bar in the heart of Barcelona city! Well that's what you need to embody right now..... the key is preparation, preparation in advance of all the ingredients, setting them in dishes ready to get cooking with your guests and delivering the dishes a few at a time while you all enjoy the slow slow slow pace of life together, a sip of wine, a sharing dish, with a ton of fun and laughter.
Chorizo in cider - Heat the oil in a pan over a low heat, sauté the onions until soft for 5 mins, add the paprika and continue to cook for a future 1 minute. Increase the heat to high and add cider, stock and bay bring up to boil, reduce the heat add the chorizo and simmer for 5 mins or until the sauce has reduced. Stir in the sherry vinegar and parsley, season to taste and serve hot immediately with hunks of crusty bread.
Arancini - Into the cooked risotto rice add egg and parmesan, stirring until the rice sticks together, set aside. To make the filling - In a pan add oil and over a moderate heat, add drained mushrooms and onion, cooking for 5 mins. Add the meat and cook for 5 mins until browned and at this stage add tomato puree, wine , thyme and season with pepper. Continue to cook until the liquid is absorbed, stir in the parsley and set aside to cool. With wet hands roll the rice into balls, make a hole in the ball and fill with the meaty filling, reshape rolling each ball in flour, then beaten egg, then breadcrumbs, chill until ready to deep fry. Deep fry in oil for about 3-4 mins until golden and drain onto kitchen paper ready to serve.
Croquettes - Melt the butter in a saucepan over a low heat, add onions and sauté for 5 mins, add mushrooms and continue to cook for a further 5 mins. Add the flour and cook out for 1 min (the mixture will start to brown and go crumbly). Remove from the heat and stir in the milk a little at a time until smooth. Add the vegetable stock and return to the heat, stirring until the mixture boils and thickens. Add the jambon, season and set aside to cool about 2 hrs. Shape into croquettes, roll in flour, then egg and finally breadcrumbs, chill in a refrigerator until needed. Deep fry for 3 mins or until golden, drain on kitchen paper serving immediately.
King prawns in garlic, hot peppers - Preheat your oven to 180c. In an oven proof dish roast the peppers in the oil along with garlic for 20 mins, add the prawns and spring onions and butter give it a good mix, return to the oven for 10 mins or until the prawns are cooked and serve straight to your table with hunks of crusty bread.
Zucchini and Haloumi fritters - In a large bowl mix the ingredients together, apart from the yogurt, lemon and some sprigs of dill. Combine and shape your fritters, place on a parchment lined baking tray and roast in an oven 180c for 12 mins turning once. Serve warm with a dollop of chilled yogurt and a sprig of dill and the thinly sliced lemon.
Tortilla - Peel the part baked potatoes and slice thickly. In a large frying pan over moderate heat add a little oil, place the sliced potato in the pan, season and sprinkle with spring onions and garlic and cook for 5 mins pressing the mixture down. Add the beaten egg, parsley and season continuing to cook for 3-4 mins. Place the pan directly under a hot grill until golden and set. Slide onto a warmed serving plate straight to your table with a scattering of freshly chopped parsley.