No Spain, No Gain

6 Feb

So as I mentioned before I tried my first attempt at a tapas night last weekend, even with the music to go with courtesy of my lovely housemate Lea.

On the menu we had…

Patatas Bravas

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INGREDIENTS
900grams potatoes
Tomato purée
Tinned tomatoes
Chillis (of your choice)
Squeeze of lemon juice
Paprika (the more the better in my opinion)

METHOD
1. Preheat the oven to 180 degrees. Peel the potatoes and chop them into little cubes. Drain any excess water with some kitchen roll.

2. Place the potatoes on a roasting tray and roast them for about 40 minutes until they are golden and crispy on the outside.

3. While the potatoes are roasting, put all the other ingredients into a saucepan and heat slowly, stirring occasionally. I didn’t want my sauce too thick so I used a masher to get rid of any chunky pieces of tomato.

4. When the potatoes are done, pour the sauce all over and serve. You can add some sour cream as well if you wish.

Albondigas

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INGREDIENTS
For the meatballs…
750grams minced beef, you can also use pork
1 egg to bind the meat
Salt and pepper

For the sauce…
Tinned tomatoes
2 cloves garlic, crushed
Mixed herbs
1 onion, diced

1. Mix all the meatball ingredients together and start rolling your meatballs. Don’t make them too big as they’ll take longer to cook!

2. Some people put breadcrumbs in their meatballs but I find it makes them a little too stodgy. Instead once the meatballs are made I place them in the fridge for about an hour to harden.

3. While the meatballs are in the fridge you can get on with your sauce.
Fry the onion in a saucepan until soft and brown. Add all the other sauce ingredients and heat gradually.

3. Fry the meatballs in a frying pan until cooked all over. Add to your sauce and make sure everything is piping hot before serving.

Chicken and Chorizo Skewers

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INGREDIENTS
2 breasts of chicken
1 packet of sliced chorizo
Mixed herbs
Olive oil
Paprika

METHOD
1. Cut the chicken into small chunks and place in a sandwich bag with the mixed herbs, olive oil and paprika. Let the chicken marinade for as long as you can.

2. Fry the chunks of chicken in a frying pan until golden brown. Take the sliced chorizo and wrap around each chunk. You can use cocktail sticks to keep everything in place.

3. Place the skewers in the oven to keep warm until you serve.

What else would you serve at a tapas night?

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