Tapas Feast

5 different appetizers that can be prepared in less than a hour.

Tapas Feast

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • TORTILLA

  • ½

    lb baby new potatoes

  • 1

    small red onion

  • 1

    tsp fennel seeds

  • 2

    cloves garlic

  • ½

    a bunch of fresh rosemary

  • 8

    eggs

  • large handful of mesculun mix

  • CHORIZO

  • ½

    lb semi cured whole chorizo sausage

  • 2

    cloves of garlic

  • 4

    tbsp red wine vinegar

  • 1

    tbls runny honey

  • PEPPERS

  • 100

    br manchego(romano) cheese

  • 1

    ciabata loaf

  • 50

    gr blanched almonds'

  • small bunch fresh thyme

  • red wine vinegar

  • 450

    gr jar whole red peppers

  • MANCHEGO

  • 100

    gr manchego (romano) cheese

  • 100

    gr cured meat ( proscuitto)

  • runny honey

  • ground coffee beans

  • handful black olives

  • ANCHOVIES

  • 1- 100

    gr chilled pack of marinated anchovie fillets

  • a few sprigs of fresh flat parsley

  • cherry tomatoes

  • 1

    whole lemon

  • olive oil for drizzling

  • pinch of praprika

Directions

Get all your ingredients and equipment ready. Put a medium ovenproof frying pan on high heat and a small frying pan on low heat. Turn broiler to high. Put standard blade attachment into the food processor. TORTILLA chop potatoes in 1 cm chunks put into large frying pan with a good lug of olive oil and toss. While potatoes are cooking- halve, peel and roughly chop red onion. When potatoes are have some color, add onions and fennel seeds, then mix well. Toss potatoes in pan occasionly while you work on the other appetizers. CHORIZO Slice the sausage into 2 cm rounds Put into small frying pan and add a splash of olive oil and toss occasionally until golden and crisp. PEPPERS Trim rind off cheese, then crumble into food processor with a handful of torn up ciabatta, almonds, most of thyme leaves, pinch of salt and pepper and swig of red wine vinegar. Process until fine, then stuff into peppers. Top with remaining chopped thyme and drizzle with olive oil. Place under lo broiler for 8 minutes, Check regularly. Tear up remaining ciabatta just befor serving. MANCHEGO Lay slices of cured meat on a medium wooden serving board. Place wedge of cheese beside meat. Using a knife, chunk up some of the cheese. Drizzle cheese with runny honey. Sprinkle with a pinch of ground coffee. Scatter a handful of black olives next to the cheese. CHORIZO Lightly smash garlic cloves and add to the frying pan. Toss lightly. TORTILLA The potatoes should be golden brown, turn heat down to low. Crush, 2 cloves of garlic into the pan, add most of rosemary leave to the pan and stir. Season with salt and pepper. CHORIZO Drain off most of the fat, add red wine vinegar and runny honey. Stir and reduce to a sticky glaze. Shake pan occasionaly so glaze doesn''t burn. TORTILLA Crack eggs directly into the large frying pan. Stir eggs until you have a marbled effect. Turn heat to medium and cook till eggs start to set around the edges. Sprinkle rosemary springs on top of egg mixture. Place pan into lower shelf of oven for 10-15 minutes. ANCHOVIES Place anchovies on board and grate lemon over fillets. Drizzle with olive oil and chopped parsley. Halve cherry tomatoes. Skewer anchovies around tomatoes with cocktail sticks. Sprinkle with a pinch of praprika. TO SERVE Take tortilla and stuffed peppers to the table. Place a large handful of mesculun mix next to tortilla. Place pan of sticky chorizo on table. Place cheese board and anchovie skewers on the table. ENJOY


Nutrition

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