Tapas - easy Spanish entertainment!

Tapas are an integral part of Spanish lifestyle, and form a focal point for every community in Spain.

Tapas, according to an old Spanish story, originated from a slice of cured ham was thrown over a glass of sherry to keep out the flies!   The tradition was called Tapas which means lids or covers.

Closer to home Tapas are a great way to entertain… informally with a group of friends or family….

A lovely way to spend an afternoon or evening!

Stuffed Cherry Tomatoes 

Slice the tops from the tomatoes, hollow out and discard the seeds. Turn upside down on a paper towel for a few mins to drain.  Mix equal amounts of goats cheese & ricotta cheese, with finely chopped prosciutto or Serrano ham.  Spoon into the tomatoes and pop into the fridge until you are ready to eat.

Grilled peppers on French bread 

Cut 1 red pepper in half remove seeds & membrane, Drizzle with olive oil and pop on the bbq or under the grill for a few mins, until the skins have blackened.  Pop into a plastic bag, cool for a few mins, & the skins will simply peel off.  Thinly slice the pepper, add ¼ teaspoon of balsamic vinegar.  Pop onto slices of French bread.

Manchego cheese is delicious Spanish Sheep’s cheese, cut into cubes and pop onto cocktail sticks with grilled red pepper.

Chorizo Sausage rounds baked or fried until beginning to crisp & served with crusty bread.

Serrano ham slices rolled-  pop on  a cocktail stick with a little melon.

Toppings for Ciabatta/ French or Sourdough bread:

Slice the bread in 1cm slices drizzle with olive oil and bake or grill until golden on both sides...

Rocket & Feta on French Bread Slices drizzled with olive oil.

Smoked Salmon, cream cheese, lemon juice & capers

Fried mushrooms, crumbled goats cheese, flat leaf parsley

Egg mayonnaise with chives 

Tomatoes mixed with finely shredded basil & a drizzle of olive oil.

Chorizo sausage, grilled red pepper & flat leaf parsley

Thinly sliced grilled red, yellow & orange peppers, finely chopped garlic & olive oil

Salted fried almonds

2 handfuls of peeled almonds

2 tbsp olive oil

Seasalt

1. Heat the oil in a pan
2. Pop the almonds onto the pan and move them around the pan constantly for about 1 min or until browned
3. Remove from the pan place on kitchen paper .. to remove excess oil.
4. Pop into a bowl and scatter liberally with seasalt

Quick Patatas Bravas

3 potatoes

1 finely chopped onion

1 red chilli pepper

1 clove of garlic

2 cups of pasata – sieved tomatoes 

1 teasp of sugar

½ glass of white wine

Salt & black pepper

1. Saute the onion in a pan with olive oil for about 5 mins then tip in the garlic & chilli and continue to cook for about 5 mins.
2. Pop the pasata into the pan with the wine, bring  to the boil then simmer for 15 mins.  
3. Season with salt, pepper and the sugar.
4. Chop the potatoes into bite sized cubes place on a baking tray coating them in olive oil
5. Pop into the oven for 15 mins @ 200 or until cooked.
6. Transfer to a serving bowl and pour warm sauce over the potatoes.

The sauce will keep in a sealed container once in the fridge for 2 weeks.

King prawns in garlic & sherry

12 king prawns (fresh if available)

3 tablespoons of olive oil

2 tsp garlic crushed

2 tsp paprika

2 tablespoons of sherry

Lemon or lime wedges to serve

Heat the oil on a non stick pan, toss in the garlic,  & sherry, cook for 2 mins the add paprika stir & then pop the on prawns, cook for 5 mins or until turned in colour for 1 min…

Transfer to a plate and garnish with lemon or lime wedges.

Goats cheese with tarragon & garlic marinade

3 thickish slices of goats cheese

250ml olive oil

1 bunch of tarragon chopped 

4 cloves of garlic

1 tablespoon of black peppercorns

1. Leave the rind on the goats cheese and chop into bite sized chunks.

2. mix together all the ingredients for the marinade and pour over the cheese. 

3. Leave to marinade for at least two hours.  

4. Use cocktail sticks to spike the cubes when serving.