Some ideas for veggie tapas which I’m going to cook this evening. I’m not Spanish and I make no claim that these are authentic Spanish recipes.
Tortilla – Essentially eggs, diced potatoes, onion and some seasoning.
|Diced potatoes and onion. Fry Gently until the potatoes are just al dente|
|I added 6 eggs. The pan is 20cm across|
|Let it cook gently on the stove and finish off the top under a grill|
|The finished tortilla|
Patatas Bravas – Peel and cut your potatoes into wedges or chunks whatever you prefer. You could roast them in some oil like you would for roast potatoes, or you can shallow fry or deep fry. The Bravas sauce seems to come in many different guises but the key ingredient seems to be paprika. Some recipes have tomatoes as the base and others just rely on the paprika for flavour and some flour to thicken. I’m going to make this up based on the various recipes on the interweb and see how it works. I’ll report back later.
Later. My not-authentic bravas sauce. I finely chopped half an onion and half a stick of celery and fried in olive oil. After about 15 mins I added a heaped teaspoon of hot and heaped teaspoon of sweet paprika and a tine of chopped tomatoes and a lug of wine vinegar. Simmer gently for about an hour. Tastes pretty good.
Spinach and chickpeas – based on the recipe here.
Wash about 250g spinach and stuff into a pan. Put the lid on and bring to a boil. There should be ample water on the washed spinach for it to cook in. When its wilted down strain and leave to drain. I often find chopping it up a little helps the draining. Fry a handful of almonds and some cubes of stale bread (a couple of large slices should do). Removes the crusts if they are they are thick. Fry until lightly browned then add a couple of crushed garlic cloves, a teaspoon of cumin, salt and pepper and maybe a little chilli or hot smoked paprika. Give it all a quick fry and then blend in a liquidiser with a couple of glugs of wine vinegar and 3 or 4 tablespoons of passata.
|The liquidised mixture|
Heat a good lug of olive oil to a wide pan, chop the spinach coarsely and add to the pan. Cook until most of the liquid has evaporated then add the sauce from the liquidiser and a drained tine of chickpeas.
|Spinach and chickpeas|
Marinated Carrots – see here. Makes carrots a bit more interesting.
Croquetas – Make a thick bechamel sauce. Put 60g butter and 60g of flour and 1/2 litre of milk in a pan on a medium heat and whisk until it thickens and comes to a boil. Add a teaspoon of Dijon mustard, and season with salt, pepper and nutmeg.
Cook some spinach as in the chickpea recipe above. Fry a finely chopped onion in a little oil or butter until softened then add the chopped and drained spinach and cook until all the residual moisture has evaporated.
|Coarsely chopped spinach|
Add the spinach and onion mixture to the sauce together with some cheese. I’ll leave the choice of cheese up to you. Taste the mixture and add seasoning and more cheese if required.
|The bechamel with spinach etc|
Cool and put in the fridge for a few hours.
Form into little balls or logs. Dip each log in seasoned flour, then egg, then breadcrumbs. Fry in hot oil until browned and crispy.
|My first attempt frying|
|Taste great but may not win any prizes for looks|
calamares del campo – deep fried veg. Onion rings, pepper, cougettes, aubergine and maybe some fennel.
Cut you vegetables up into the shape and size you want for frying (i.e. separate the onion into rings). Dry the veg particularly the courgettes (you might want to mix the slices of courgette with some salt and put in a colander to drain for an hour). Put seasoned flour in a big zip-lock bag.
|Ready to fry|
Get your deep fat fryer hot then add veg to the flour bag and gives it a good shake. Pull out each bit of veg and put in you fryer’s basket. Don’t overcrowd it. Fry for a few minutes.