Patatas Bravas

Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.

This classic Spanish tapas dish worked beautifully with a selection of other little dishes – frittata, salads, olives and dips – or enjoy on its own as a starter.

Patatas BravasServes : 4

Ingredients :
300g waxy potatoes, peeled
2 tblsp olive oil
1 shallot, chopped
1 garlic clove, chopped
1 dried chilli
1 tblsp sherry vinegar
1 x 400g can plum tomatoes
1 tsp hot smoked paprika
Salt and freshly ground black pepper
Chopped parsley, to garnish

Bullet logo Boil the potatoes in salted boiling water until just tender. Drain, cool and dice.

Bullet logo Meanwhile, prepare the spicy tomato sauce. Heat 1 tablespoon of the oil in a small, heavy-bottomed frying pan. Add the shallot and garlic and crumble in the dried chilli. Fry, stirring for 1-2 minutes until fragrant. Add the sherry vinegar and continue to cook for 1 minute until syrupy. Add the canned tomatoes and mix well. Season with salt and pepper and add the smoked paprika.

Bullet logo Turn up the heat and bring to a boil. Cook the sauce, uncovered, stirring often to break down the tomatoes, for 10-15 minutes until reduced.

Tapas of Almonds, Olives and Cheese

Recipe taken from The Ultimate Christmas Cookbook

These three simple ingredients are lightly flavoured to create a delicious Spanish tapas medley that is perfect for a casual starter or nibbles to serve with pre-dinner drinks.

Ingredients:buffet tapas

2.5ml ( ½ tsp) coriander seeds
2.5ml ( ½ tsp) fennel seeds
5ml (1 tsp) chopped fresh rosemary
10ml (2 tsp) chopped fresh parsley
2 garlic cloves, crushed
15ml (1 tblsp) sherry vinegar
30ml (2 tblsp) olive oil
115g (4oz) black olives
115g (4oz) green olives

For the Marinated Cheese:-
150g (5oz) goat’s cheese
90ml (6 tblsp) olive oil
15ml (1 tblsp) white wine vinegar
5ml (1 tsp) black peppercorns
1 garlic clove, sliced
3 fresh tarragon or thyme sprigs
tarragon sprigs, to garnish

For the Salted Almonds
1.5ml ( ¼ tsp) cayenne pepper
30ml (2 tblsp) sea salt
25g (1oz/2 tblsp) butter
60ml (4 tblsp) olive oil
200g (7oz) blanched almonds
Extra sea salt for sprinkling (optional)

Serves: 6-8

Step One : To make the marinated olives, crush the coriander and fennel seeds with a pestle and mortar.  Or, put them into a strong plastic bag and crush them with a rolling pin.  Mix together with the rosemary, parsley, garlic, vinegar and oil and pour over the olives in a small bowl.  Cover with clear film and chill for up to 1 week.

Step Two : To make the marinated cheese, cut the cheese into bite-size pieces, leaving the rind on.  Mix together the oil, vinegar, peppercorns, garlic and herb sprigs and pour over the cheese in a small bowl.  Cover with clear film and chill for us to 3 days.

Step Three : To make the salted almonds, mix together the cayenne pepper and salt in a large mixing bowl.  Melt the butter with the olive oil in a frying pan.  Add the almonds to the frying pan and stir-fry for about 5 minutes, until the almonds are golden.

Step Four : Tip the almonds out of the frying pan, into the salt mixture, and toss together until the almonds are coated.  Leave to cool, then remove with a slotted spoon and store them in a jar or airtight container for up to 1 week.

Step Five : To serve the tapas, arrange in small, shallow serving dishes.  Use fresh sprigs of tarragon to garnish the cheese and scatter the almonds with a little more salt, if desired.

Cook’s tip: If serving with pre-dinner drinks, provide cocktail sticks for spearing the olives and cheese.
 

A serving dish for Tapas …