Just another Todmorden tapas

This time it was a sort of american-spanish take ...

Spicy mini potato roasties
Chorizo
Cauliflower with pine nuts and raisins
Pepper filled with stockfish
Coleslaw
Corn on the cob
Grilled chilli and garlic prawns

Not bad for a Wednesday night!

Start with the potatoes, and work steadily for about an hour, and it will all get done.

Ingredients.....

From The Mediterranean Pantry:  Olive oil, cajun spices, chorizo, pine nuts, raisins, garlic, chilli flakes, stuffed peppers
From Garry:  Potatoes, onions, cauliflower, sweetcorn, lemon, carrots, cabbage
From Paul:  Prawns

also ... sherry

1.  Chop potatoes into bite sized pieces, put into a roasting tray with a dusting of cajun seasoning.  Roast in a medium-hot oven (about 180).
2.  Finely slice 2 onions - one for the cauliflower, and one for the coleslaw - actually it's about 1 and a quarter for the cauliflower, and 3/4 for the coleslaw.
3.  Gently sautee the onion for the cauliflower in olive oil, then add cauliflower florets, and a drop of water, put the lid on and "steam" the cauliflower until done.
4.  Finish making the coleslaw by adding julienned carrots and shredded cabbage.  Season, add the juice of half a lemon and a splash of olive oil.
5.  Prep the sweetcorn, and put into a pan of water, ready to boil at 20 minutes to serving.
6.  Take the peppers with fish out of tin, into an oven dish and put into the oven with the potatoes to heat through.
7.  Marinate the prawns in chilli falkes, crushed garlic, lemon juice and a splash of olive oil.
8.  Chop chorizo into bite sized pieces.
9.  Check on the potatoes, I think you should be about 5 minutes from all done.
10.  Splash some sherry into the cauliflower and add a small handful of pinenuts and raisins, cook the alcohol off.
11. Fry the chorizo and the prawns in 2 separate pans - turn the prawns after a couple of minutes, keep the chorizo moving until it's done.
12.  Serve, scoff - some people will mix in mayonnaise to make their coleslaw creamy.

New Year's Eve Tapas

Happy New Year!  2015 is going to be a good one, I hope.

There has been little activity on KitchenFairies over the festivities, as I have not been at KitchenFairies HQ.  Good food has been prepared and scoffed, but not much of it photographed.

However, I did remember to take a pic of New Year's Eve's tapas fiesta.

Starting where I started, in order of cooking.

Tiny roast potatoes

Cut potatoes into bite sized pieces, par boil for 5 minutes, drain and roast in hot olive oil, sprinkled with rock salt.  Roast for about an hour.

Roast celeriac

Steam bite sized chucks of peeled celariac for about 10 minutes.  Toss in hot olive oil, add lemon wedges and garlic cloves (just bashed with the back of a knife to break skins.  Roast for about 40 minutes.

Garlic mushrooms

Cook chopped, mixed mushrooms in plenty of butter, and crushed garlic for a few minutes, add good slug of brandy, cook a little more.  Add plenty of black pepper. Keep warm.

Mixed greens

Steam chopped, washed leeks, strips of cabbage and chopped celery for a few minutes.  Stirfry briefly in olive oil, garlic and dry sherry.

Chilli chorizo

Boil chorizo chunks in red wine and chilli flakes.

Black pudding with pinenuts.

Crush black pudding, dry fry with pine nuts until oils are released, and the edges start to go a little crispy.

Also, anchovies, prawns in butter, spanish cheese, olives and cooked meats.