This is the ubiquitous Spanish dish, tortilla EspaƱol, made from potatoes and eggs. Some purists leave it at that but others, including Thomas who followed this Serious Eats recipe, add onions. This dish is so versatile – it can be served hot or cold, as a snack with drinks, for breakfast, lunch or dinner. In…… Continue reading tortilla de patatas
Category: small bites
bread with tomato
Pan con tomate is a Spanish tapa, or small portion of food, usually served at bars. Don’t be fooled by the simplicity of this recipe – it’s a flavour bomb! Thomas made these delicious morsels following this recipe from Serious Eats. Make sure you choose the best ingredients for the best result. Cut ripe, sweet…… Continue reading bread with tomato
marinated octopus
Having recently bought some marinated octopus from a deli, I was inspired to make it myself. The results didn’t disappoint. A perfect consistency – tender but not too soft – and a simple but delicious Greek style marinade. Slightly adapted from a recipe by Nancy Gaifyllia for Spruce Eats. I had just one tentacle to…… Continue reading marinated octopus
chicken liver patƩ
Homemade chicken liver patĆ© is easy to make, economical and tastes better than anything you can buy. Many French recipes simply poach chicken livers with aromats, but I find that frying them adds a lot of flavour. Peel and chop an onion or a few shallots and trim 300g (10Ā½ oz) of chicken livers. Heat…… Continue reading chicken liver patĆ©
peanuts in vinegar
Here’s a delicious snack which is served all over mainland China. It’s great with beer, as a side dish or as part of a banquet. There are many variations of this dish ā some use peanuts with skins, others might include onions ā you can find your own favourite. I made this one with shallots,…… Continue reading peanuts in vinegar
grilled oysters
Here’s a quick and easy way to serve oysters for those who prefer them cooked. To make the topping, melt 2 tablespoons of butter in a frypan and add 2- 3 finely minced cloves of garlic. When the garlic is softened but not brown, add 4 tablespoons of white breadcrumbs and cook, stirring constantly, until…… Continue reading grilled oysters
pork in aspic
This cold cut is based on a peasant dish that originated in Europe and has been made since the Middle Ages. Traditional versions are made with the head of the animal and go by various names such as coppa di testa, presswurst and brawn. It can be made either as a large sausage or set…… Continue reading pork in aspic
beef carpaccio
Here is a fantastic way to serve really good quality beef. For those of you who think they’d rather not eat raw meat, take heart from two of my dinner guests who felt the same but left empty plates. Eye fillet of beef is ideal for this recipe but it must be absolutely fresh. To…… Continue reading beef carpaccio
stuffed poblanos
Poblanos are mild chillies which originated in Puebla, Mexico. When dried they are known as ancho chillies and the fresh chillies are popular stuffed and roasted. Here’s my version. Roast or barbecue 4-6 whole poblano chillies and 1 red pepper until they are softening and slightly charred. Meanwhile in a little oil fry 1 finely…… Continue reading stuffed poblanos
octopus
From the northwestern Spanish region of Galicia, pulpo gallego is a dish of boiled octopus dressed with smoky paprika and olive oil. Traditionally, the octopus is dipped into boiling water three times before being immersed and boiled. I’m not sure whether this achieves anything but I gave it a go. You will need to boil some water first, enough…… Continue reading octopus
michelle picker cooks 