Tapas Style Platter
Ingredients
- 300g Minced meat (I used 200g Beef and 100g Pork mixed)
- ½ tsp smoked paprika
- Pinch – ¼ tsp cayenne pepper (dependent on how hot you like it)
- 1 Garlic Clove (crushed)
- ½ tsp dried Oregano
- 2 Tbsp breadcrumbs (I used Panko breadcrumbs)
- 1 Egg yolk
- Pinch salt & pepper
Method
- Mix all the meatball ingredients together in a large bowl and set aside whilst making the tomato sauce.
- Whilst your tomato sauce is simmering, roll mixture into teaspoon sized meatballs.
- Once your sauce has simmered for about 10 mins, add meatballs and reduce the heat to low.
- Simmer on a gentle heat for 20-30 mins. The sauce will thicken slightly.
- This can be made in advance and reheated when required.
Tomato Sauce
- 1 Red onion (finely chopped)
- 1 Tbsp Olive oil
- 2 Cloves Garlic (crushed)
- 1 Bay Leaf
- ½ tsp Chipotle chilli flakes (normal chilli flakes work fine too)
- 1 Tin chopped tomatoes
- Salt & Pepper
Method
- Heat a large casserole and add olive oil.
- Add onion, garlic and bay leaf and sweat gently until onions become translucent
- Add chipotle chillies flakes and fry off for a minute
- Pour in your tin of chopped tomato. Fill the empty tin halfway with water and also add to the pan.
- Season with salt and pepper and simmer on a medium heat for about 10 mins.
- Add meatballs and finish off as noted above.
Padron Peppers
- Padron Peppers (1 pack – approximately 15 peppers, although more is fine)
- 1 Tbsp Olive Oil
- Lemon
- Coarse Sea Salt
Method
- Rinse and dry Padron peppers.
- Heat a pan on a very high heat and add 1 Tbsp olive oil
- Add the Padron peppers, being careful as the oil might splatter.
- Keep tossing in the pan until the peppers are well blistered.
- Finish off with a generous sprinkling of sea salt flakes and a small squeeze of lemon before serving.
Patatas Bravas
- Chop some boiled potatoes and add to an ovenproof dish.
- Add a drizzle of olive oil and sprinkling of sea salt flakes and add to a preheated oven (180ºC) for approximately 20-30 mins and until the edges turn crispy.
- Serve alongside the meatball tomato sauce and the aioli to turn them into Patatas Bravas.
Aioli
- 3 Tbsp Mayonnaise
- 1-2 Tbsp water to loosen Mayo
- 1 Garlic Clove (crushed)
- A squeeze of lemon juice (optional)
Method
Combine all the ingredients to form a loose sauce to drizzle and dip
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