Tapas Feast (Video)
Posted on July 23, 2014 by Sorted
If you have a lot of people invited for dinner then fear not… go simple! Finger food is the answer and if you do lots of really simple stuff and get everybody to make and bring one dish then party food is no trouble at all. This selection of tapas food proves that if you let the food speak for itself then there’s nothing hard about it at all…
Chilli goats cheese stuffed mushrooms
Chorizo braised in white wine
Lemon and cilantro sardines
Tostada garlic rubbed, tomato and manchego
What’s in it?
- A dozen button mushrooms
- A small round of goats cheese (100g)
- 1 red chilli
- 4-5 sardines, gutted and cleaned
- Bunch of fresh coriander
- Large lemon, quartered
- Piece of thick chorizo sausage (150g)
- Glass of red wine, rioja is great
- 3 fresh plum tomatoes
- Chunk of mangego cheese, or whatever you prefer (150g)
- 1 ciabatta loaves
- 3 cloves of garlic
- Mug of rice (200g)
- 1 vegetable stock cube
- Pinch of saffron (or turmeric)
- Handful of black olives, pitted
- 1 red pepper
- Bunch of fresh parsley
- Bowl of new potatoes
- 1 small onion
- Tin of chopped tomatoes or passata
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- Good glug of olive oil
- Salt and pepper
How’s it made?
Preheat the oven to 200°C.
Halve the new potatoes and bring to the boil in cold salted water, then simmer for 12-15 until just cooked.
Drain the potatoes and allow to steam dry for a few minutes.
Peel and dice the onion as fine as possible and fry in a saucepan with a dash of oil for 5 minutes.
Add two crushed cloves of garlic, the cayenne and paprika to the onions and fry for another minute.
Tip in the tomatoes, bubble for 5 minutes before blending to a smooth sauce (optional).
Dissolve the vegetable stock cube in a litre of water with the saffron.
Cook the rice for 8-10 minutes in the stock, then drain when done.
Chop up the pepper, olives and parsley and leave to one side to stir through the rice when cooked.
Score the sardines on both sides then lay in an ovenproof dish.
Season the fish with salt, pepper and a handful of ripped coriander before squeezing over the lemon juice and finishing with a splash of oil.
Pop the stems out from the mushrooms and push goats cheese into the gap.
Top each stuffed mushroom with a slice of red chilli, arrange in an ovenproof dish and drizzle with oil.
Slice the chorizo on the diagonal and toss them into an ovenproof dish with the glass of wine.
Put the mushrooms, sardines and chorizo into the oven to cook for 10 minutes.
Fry the cooked potatoes in a frying pan with a little oil for about 6-8 mins until golden all over.
Half the ciabatta lengthwise and cut into portions.
Drizzle the bread with olive oil then place into the oven to toast for 5 minutes.
Quarter the tomatoes and discard the middles.
Dice the rest of the tomato and the manchego cheese before mixing together with a sprinkle of salt and pepper.
Scrape a clove of garlic over the toasted bread and then top with the tomato and cheese mix before serving.
Mix the drained rice with the chopped pepper, olives and parsley and serve.
Tip the fried potato onto a plate or bowl and top with the smoky and spicy tomato sauce, garnish with fresh parsley and serve.
Remove the three dishes from the oven and serve as the final additions to your tapas feast!
This recipe has been brought to you by Liberty Living student accommodation