Monday, 13 May 2013

Tapas recipes

When I moved into the flat, I was really keen to do regular dinner parties where I could spend a silly amount of money putting on a spread and then get too merry to manage the mountain of cleaning up. So far, this has only happened once before. Oh wait, maybe twice actually. But last Friday I graduated (a sad story in itself) and that plus new housemates plus former housemates plus future housemates all in the same place at the same time gave me an occasion to hijack pre-drinks on Saturday. I wanted tapas but not my bastardisations that are quick for lunch, proper recipe-following tapas! This is what eventuated: tomato bruschetta, smoked mackerel pate (thanks Wheeler), patatas bravas, white bean stew, garlicky mushrooms, tortilla and salad. There are some recipes for some of these things below.
Patatas bravas
500g potatoes, peeled and cut into small pieces.
300ml olive oil
1 small onion, finely chopped
1 red chilli, finely chopped
400g tin chopped tomatoes
½ tsp sugar
½ tsp salt
1 tsp smoked paprika
2 tbsp sherry vinegar
1. Preheat the oven to 200C. 
2. Put a roasting tray with 2 tbsp olive oil into the oven and leave to heat for 5 minutes, then take out, toss the potatoes in the hot oil, and bake for about 45 minutes until crisp and golden.
3. Put 2 tbsp oil into a heavy-bottomed pan on a medium heat, and cook the onion until golden and soft. 
4. Put in the chilli, and cook for another couple of minutes, then add the tomatoes, sugar, salt and smoked paprika and stir well. 
5. Bring to the boil, and then turn down the heat and simmer for about 20 minutes until thick and dark. 6. Take off the heat, add 1 tbsp sherry vinegar, and adjust the seasoning if necessary.
Tortilla
1 medium onion, finely sliced600g waxy potatoes such as Jersey Royals or Charlottes, peeled, halved and cut into thin slices (like thick crisps)6 medium eggs, beaten
Salt and pepper
2 tbsp extra virgin olive oil
Heat the olive oil in a large frying pan over a medium flame, add the onion and cook gently for 20 minutes until soft and brown.
Add the potato to the pan. Cook until tender and on the point of falling apart, then drain well.
Add the potato and onion to the beaten eggs, season well, and leave to stand for 10 minutes, or longer if you prefer a stronger onion flavour. 

Return to pan and cook until almost set.
Place under a hot grill for two minutes to set the top.
Chorizo and smoked ham butter bean stew (fabadas)
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
Smoked sausage/mushrooms, chopped1 can white beans
200ml chicken stock
Half tablespoon smoked paprika
1 tsp dried thyme1 bay leaf
Salt to taste

Fry onion, pepper and garlic in olive oil until the onions are very soft and starting to brown.
Add the sausages or mushrooms and fry for a further 2 - 3 minutes.
Add the beans, stock, paprika, thyme and bay.
Bring to a simmer and stew on a low heat for about an hour (or longer if you have it).
Season with salt at the end, to taste.

Tomato bruschetta
6 ripe tomatoes, chopped
4 cloves garlic, crushed
1 large handful parsley
1 tbsp olive oil
0.5 tbsp vinegar
Salt and pepper

Mix the tomatoes, garlic and parsley. Add the oil and vinegar then season with salt and pepper, to taste.

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