Wednesday, 6 September 2017
Tapas ... figs with blue cheese, cod and chickpeas, potatas bravas, heirloom tomato salad
Dice potatoes, toss in olive oil and roast for about an hour. Salsa bravas - sautee diced onion, add garlic, a pinch of paprike, a pinch of chili flakes and a load of tomatoes ... simmer and stir until it's a sauce.
Cod & chickpea ragu
Sautee diced onion in olive oil, add chopped sweet red pepper and fry a little longer. Add a splash of sherry, stir in. Tip in a tin of drained chickpeas, stir through. Put fillets of cod on top of the beans and allow to steam for about 8 minutes, then gently stir into mix ... sprinkle a little paprika on topn
Figs, with blue cheese and almonds (and jamon serrano)
Slit the figs and wrap with serrano ham (if using) ... drizle with a little olive oil and bake for 10 minutes. Stuff with blue cheese, and return to the oven. Make the sauce by melting a little honey and add the almonds, turn over in the honey and pour onto figs.
Heirloom tomato salad
Cut tomatoes into tasteful shapes, delicately arrange them on serving platter (honestly, you just can't see them - lovely mix of red, orange, green and yellow. Sprinkle on finely diced onion and drizzle with a little olive oil.
Toss salad leaves with a drizzle oil oil and spritz of sherry vinegar.
Serve, scoff (do NOT under any circumstances take pictures) cover leftovers with plates.