SPANISH EVENING

This weekend we are trying Spanish Tapas.

Found some recipes for you to try if you like the idea.

Weekend TV is English films made in Spain in the 1970’s.

Tapas recipes

I’m adlibbing as usual due to our extractor fan.

You could make a few and buy a few as Supermarkets stock a selection of tapas.

The easiest one might be marinated olives with Spanish deli as canape.

Citrus & fennel marinated olives

Method

step 1Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week – bring to room temperature before eating.

Think I’ll just get mixed olives maybe.

Spanish skewers

step 1Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
step 2Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
step 3Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
step 4When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

Very do able

Andalusian-style chicken

large pinch of saffron
½ chicken stock cubecrumbled into 100ml boiling water
2 tbsp olive oil
1 small onionthinly sliced
2 large chicken breastsor 6 boneless, skinless thighs, cut into bite-sized pieces
large pinch of ground cinnamon
1 red chillideseeded and chopped
2 tbsp sherry vinegar
1 tbsp clear honey
6 cherry tomatoesquartered
1 tbsp raisins
handful of corianderroughly chopped
25g toasted pine nutsor almonds
crusty breadto serve

step 1Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
step 2Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

Found these under a search for Spanish at Sainsbury’s

Unearthed Spanish Red Pepper Omelette 250g