Tapas Style Platter

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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

  1. Mix all the meatball ingredients together in a large bowl and set aside whilst making the tomato sauce.
  2. Whilst your tomato sauce is simmering, roll mixture into teaspoon sized meatballs.
  3. Once your sauce has simmered for about 10 mins, add meatballs and reduce the heat to low.
  4. Simmer on a gentle heat for 20-30 mins. The sauce will thicken slightly.
  5. 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

  1. Heat a large casserole and add olive oil.
  2. Add onion, garlic and bay leaf and sweat gently until onions become translucent
  3. Add chipotle chillies flakes and fry off for a minute
  4. Pour in your tin of chopped tomato. Fill the empty tin halfway with water and also add to the pan.
  5. Season with salt and pepper and simmer on a medium heat for about 10 mins.
  6. 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

  1. Rinse and dry Padron peppers.
  2. Heat a pan on a very high heat and add 1 Tbsp olive oil
  3. Add the Padron peppers, being careful as the oil might splatter.
  4. Keep tossing in the pan until the peppers are well blistered.
  5. Finish off with a generous sprinkling of sea salt flakes and a small squeeze of lemon before serving.

 

Patatas Bravas

  1. Chop some boiled potatoes and add to an ovenproof dish.
  2. 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.
  3. 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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