Saturday's Tapas Feast (Jo Girl)

Anyone who knows us knows that Joe and I have a love of Spanish food, so much so that we're planning on going to Andalusia for our (first) honey moon next year. 

 During the week, Joe decided that he wanted to indulge in a tapas feast on Saturday - spanning the whole early to late evening, with some nice drinks and relaxing.  Cue some childish competition over who would cook what, and whose would be best!!

Joe went for the sensible option and actually did some research before buying ingredients - I was a little bit more haphazard than that!  I think that says a lot about us!  On Friday, Joe went to the Kirkgate market, returning with clams, mussels, baby squid, pork loin and lamb's kidneys, all to be turned into tapas treats!  We also picked up some sherry (it's very in vogue apparently!) and some Estrella Daam Inedit from Harvey Nichols, to accompany our dishes.  Estrella Daam Inedit is a Catalan Pilsner, made in conjunction with Ferran Adria of el bulli which is tipped as the first beer to be drunk specifically with food, like a good wine.  It is a really tasty beer, and definitely one to try.

I was first up.  I made a chickpea, squid and clam stew, with tomato, garlic, chilli, lots of lemon juice and parsley.  It was yummy - deep tomato and flavours of the sea.  I am also a huge fan of chickpeas, which are much maligned still.  This was then joined by patatas croquetas con jamon, also known as potato and ham croquettes!  These were also pretty tasty, served with lemon and paprika mayonnaise.  Piping hot, crunchy on the outside and soft on the middle, this was a good start.  2-0 to Jo Girl!

Squid, chickpea and clam stew

Patatas croquetas con jamon

A little bit later, Joe ventured into the kitchen!  Armed with his internet research, he produced tigres (stuffed, roasted mussels) and pinchos morunos, which are marinated pork kebabs with paprika, chilli, lemon and cumin.  The mussels were amazing - full of salty, sweet mussel flavour and a little kick of chilli.  I've never gone in for mussels like this before, but I will definitely have them again.  The kebabs were also very good and full of flavour.  These ones came with the Estrella and it was a match made in heaven!  Joe catching up on 2-2.

Tigres

Estrella Daam Inedit

pinchos morunos

After some exciting time watching the Strictly final (I was initially a Harry Judd fan but defected to Chelsee Healy during the night - she was robbed!) I went back to the kitchen to make the final dishes: chorizo in sherry and stuffed, breaded peppers.  I'm not sure how Spanish the peppers actually are, but they were really tasty, stuffed with cheese, parsley and chilli.  The chorizo was full of deep chorizo and sherry flavour, with a little bread for soaking up the juices.  Yum.  I'd say an overall win to Jo Girl: 3-2!

By this time we were so full that the lamb's kidneys have been bumped!  They will make a fine lunch another day instead.

Chorizo in sherry

Stuffed peppers

A good five years celebrated with tapas!

This weekend is actually our official five year anniversary.  We haven't done anything special (will save that for next year's wedding!) but I thought I'd treat Joe to some tapas at home.  We're thinking of going to Spain for a mini honeymoon next September so this was a warm up!

I have never made tapas so did some searching for inspiration on t'interweb and decided on patatas bravas, chorizo with chickpeas, lemon prawns and champinones al ajillo.  I'll admit, they were a bit of an interpretation of tapas, but good all the same!  I've put a recipe for the patatas bravas at the bottom of the post, which was the most authentic of the dishes.

Champinones al ajillo - garlic mushrooms on chargrilled baguette (very Spanish! Ha!)

Chorizo and chickpeas in red wine

Patatas bravas

Prawns in garlic and lemon - I threw some roasted pepper and whole roasted chillis in with this.  Poor Joe swallowed a very hot chilli from this dish and is still feeling a little bit warm!

Joe's plate - a small selection of each, and the very hot red chilli!

Our Rioja - and half price in Co-op right now!

PATATAS BRAVAS

Serves two.  Heat the oven to 220 degrees for a fan oven

3 medium sized potatoes, cut into rough 1" chunks
half a tin of chopped tomatoes
1 chilli, finely chopped
half an onion, finely chopped
1 large garlic clove (or 2 if your garlic is not that strong)
large glug of red wine
chilli powder (as hot as you want - that might depend on your strength of chilli powder and how hot your chilli is!)
pinch dried parsley
small handful fresh parsley
balsamic vinegar
extra virgin olive oil

1.  Gently the onions until cooked down and transparent (over a slow heat for at least 10 minutes)
2.  Add the garlic, chilli and chilli powder and salt and pepper and cook for a few more minutes until softened
3.  Add the red wine, and simmer for a few minutes
4.  Add the chopped tomatoes and dried parsley
5.  Turn the heat down to a simmer.  Put the chopped potatoes onto an oiled baking tray and roast in the oven for 30-40 minutes (until browned on the outside and soft on the inside)
6.  Simmer the tomato mixture for a least 30 minutes until cooked down - there should not be any excess liquid or your potatoes will be soggy!  It's also good if the tomato sauce can be left to "mature" for a while - so if you've got the time make the tomato mixture at least an hour before cooking the potatos.
7.  When the tomatoes are virtually done, check the seasoning.  Sometimes chopped tomatoes can be a bit sour, so add a splash of balsamic for depth of flavour and sweetness.  It should be deep, flavoursome and have a little kick.
8.  When you are ready to serve, stir the chopped parsley into the tomatoes.  Tip the potatoes onto your dish and top with the tomato mixture. Don't add the tomatoes to the potatoes until ready to serve! You don't want soggy potatoes!!