A couple of easy ones I've recreated - toast small rounds of wholemeal baguette while sauteeing a mixture of mushrooms in olive oil and garlic then spread them onto the the toast; grill asparagus dipped in olive oil and balsamic vinegar then wrap in smoked salmon or cured spanish ham; marinade a mixture of black and green olives in olive oil, garlic and crushed chilli flakes; make small meatballs with beef mince, garlic, breadcrumbs, oregano, paprika and black pepper; do cheats empanadas with tuna, tomatoes and olives using small pitta breads...probably others I've forgotten too!
I do tapas all the time. Loads of recipes on line. Here are just some examples of the stuff you can do.
Patatas brava - just google for good recipe.
Broadbeans and chorizo - fry off some onions until soft, add chorizo and broadbeans and red wine. Cook until red wine has reduced by about half.
Spanish omlette (spelling ?), slice onions and potatoes, sweat in frying pan with olive oil until soft. Add about 6 beaten eggs. Cook until omlette has set and then finish off the top under a hot grill.
Prawns pil pil - add olive oil to cover the base of small, shallow oven proof dishes. Add chopped garlic and chillis to taste. Top up with passata. Add one star anise per dish, a sprinkle of sugar, and a twist of salt and pepper. Add prawns. Cook in very hot oven until bubbling and the sides of the dish are starting to char.
Make a white loaf and for a genuine Spanish flavour add a tablespoon of fennel seeds into the mix.
Spanish omlette (spelling ?), slice onions and potatoes, sweat in frying pan with olive oil until soft. Add about 6 beaten eggs. Cook until omlette has set and then finish off the top under a hot grill.
A proper Spanish omelette is not finished off under a hot grill. What you do is you flip the omelette in the pan, and continue to cook. The best way to do this is placing a plate over the pan, flipping, then remove the plate and slide the omelette back in.
I also make this butter bean and spinach dish:
Open a tin of butter beans, roast some ripe medium sized tomatoes with oregano, garlic and olive oil, mash them and take out the skins, fry with some chopped shallots and some more oregano, add butter beans, add some spinach and wilt. Season to taste.
A proper Spanish omelette is not finished off under a hot grill. What you do is you flip the omelette in the pan, and continue to cook. The best way to do this is placing a plate over the pan, flipping, then remove the plate and slide the omelette back in.
This is true, BUT :
a. it makes it easier to finish it without breaking it.
b. it makes no difference to the taste.
yeah I am doing spanish tapas but will keep the others in mind for future reference! some good ideas there thanks.
My menu so far was...
Fresh bread with homemade garlic mayonaise
Olives and Serrano Ham
Salad of butter bean, tomato and Red onion topped with fried chorizo
Spanish Omelette
Chorizo fried with black pepper and red wine
Patatas Bravas
Paella
Garlic Prawns
Meatballs
Garlic mushrooms with manchego cheese.
yeah I am doing spanish tapas but will keep the others in mind for future reference! some good ideas there thanks.
My menu so far was...
Fresh bread with homemade garlic mayonaise
Olives and Serrano Ham
Salad of butter bean, tomato and Red onion topped with fried chorizo
Spanish Omelette
Chorizo fried with black pepper and red wine
Patatas Bravas
Paella
Garlic Prawns
Meatballs
Garlic mushrooms with manchego cheese.
I thought the OP wanted to know about Spanish tapas? Oh well, we shall just call them tapas with an English twist.:)
Hi CMK, when I was in Gibraltar I remember the incredible lamb Pinchitos the local bars would serve. I don't suppose you know how they are made. I've seen some recipes online but I wondered if there was a recipe peculiar to Gib? I tasted similar lamb kebabs in Tangier so maybe the bars in Gib use Moroccan cooks?
Hi CMK, when I was in Gibraltar I remember the incredible lamb Pinchitos the local bars would serve. I don't suppose you know how they are made. I've seen some recipes online but I wondered if there was a recipe peculiar to Gib? I tasted similar lamb kebabs in Tangier so maybe the bars in Gib use Morrocan cooks?
As far as I know, they are Moroccan pinchitos we tend to have here. I could find out exactly what goes into them. In the local market, there are a couple of Moroccan butchers who prepare them in their delicious marinade, ready for us to bung them on the barbecue.
As far as I know, they are Moroccan pinchitos we tend to have here. I could find out exactly what goes into them. In the local market, there are a couple of Moroccan butchers who prepare them in their delicious marinade, ready for us to bung them on the barbecue.
Cheers mate, that would be great if you could get the marinade recipe, much appreciated!:)
saladcream
Posts: 751
Comments
Patatas brava - just google for good recipe.
Broadbeans and chorizo - fry off some onions until soft, add chorizo and broadbeans and red wine. Cook until red wine has reduced by about half.
Spanish omlette (spelling ?), slice onions and potatoes, sweat in frying pan with olive oil until soft. Add about 6 beaten eggs. Cook until omlette has set and then finish off the top under a hot grill.
Prawns pil pil - add olive oil to cover the base of small, shallow oven proof dishes. Add chopped garlic and chillis to taste. Top up with passata. Add one star anise per dish, a sprinkle of sugar, and a twist of salt and pepper. Add prawns. Cook in very hot oven until bubbling and the sides of the dish are starting to char.
Make a white loaf and for a genuine Spanish flavour add a tablespoon of fennel seeds into the mix.
A proper Spanish omelette is not finished off under a hot grill. What you do is you flip the omelette in the pan, and continue to cook. The best way to do this is placing a plate over the pan, flipping, then remove the plate and slide the omelette back in.
http://www.bbcgoodfood.com/recipes/2220/tomato-and-feta-pesto-bites
I also make this butter bean and spinach dish:
Open a tin of butter beans, roast some ripe medium sized tomatoes with oregano, garlic and olive oil, mash them and take out the skins, fry with some chopped shallots and some more oregano, add butter beans, add some spinach and wilt. Season to taste.
Also some spanakopita:
http://www.bbcgoodfood.com/recipes/7488/spanakopita
This is true, BUT :
a. it makes it easier to finish it without breaking it.
b. it makes no difference to the taste.
I have never broken one yet.:) Must be all the years of practice as I have eaten them all my life:D
Don't think this is very authentic though. Where did you eat this?
Anything with chorizo or some lovely meatballs.
I too do a spanish omlette under the grill - I doubt very much the tapas police are losing any sleep
I thought the OP wanted to know about Spanish tapas? Oh well, we shall just call them tapas with an English twist.:)
yeah I am doing spanish tapas but will keep the others in mind for future reference! some good ideas there thanks.
My menu so far was...
Fresh bread with homemade garlic mayonaise
Olives and Serrano Ham
Salad of butter bean, tomato and Red onion topped with fried chorizo
Spanish Omelette
Chorizo fried with black pepper and red wine
Patatas Bravas
Paella
Garlic Prawns
Meatballs
Garlic mushrooms with manchego cheese.
Ibiza Old Town. Presumably Ibecencan? Spanish menu. I don't do Menus in English when abroad.
Oh right. I wasn't having a go, I have never heard of this combination before. It might be an Ibiza dish then.
Hi CMK, when I was in Gibraltar I remember the incredible lamb Pinchitos the local bars would serve. I don't suppose you know how they are made. I've seen some recipes online but I wondered if there was a recipe peculiar to Gib? I tasted similar lamb kebabs in Tangier so maybe the bars in Gib use Moroccan cooks?
As far as I know, they are Moroccan pinchitos we tend to have here. I could find out exactly what goes into them. In the local market, there are a couple of Moroccan butchers who prepare them in their delicious marinade, ready for us to bung them on the barbecue.
Cheers mate, that would be great if you could get the marinade recipe, much appreciated!:)
Pray you can get them at all. Most restaurants over here have them on the menu, but when you order them, they've none left!
I've just come back from a week in Lanzarote. Pimientos de Padron on every menu over there, they are ten a penny!