Tapas Dinner

I might as well start my blog with my most ambitious meal to date.   A sudden moment of inspiration led me to pick up my new copy of Everyday Tapas, a present from Santa, and with the help my very best sous chef and friend Lisa, put together my first ever Tapas dinner party.  The thing I always find to be the most challenging about organizing a meal is timing.  I am convinced that only comes with experience and there is really no way to learn other than with practice.  Coordinating six dishes to be ready at once was by far the largest challenge of the evening.   And I won't lie, there was a little madness at the end but everything came out wonderful and I will definitely do another tapas dinner in the future.   Another great thing about making tapas at home, is that you can actually eat enough to be full.  I have been to some NYC tapas restaurants with outrageous price tags but for not a lot of food.  I'm just saying, they could spare a few extra asparagus spears...

The recipes:  Green Beans with Pine Nuts; Patatas Bravas with fresh Aioli; Roasted Asparagus with Serrano Ham; Chorizo Empanadillas; Chickpeas & Chorizo; and Lamb Meatballs with a Tomato Sauce

I started with the tomato sauce for the meatballs as it required the most time and was fine to leave on the stove while I worked on other things

Tomato Sauce

Ingredients:

4 tbsp olive oil
10 garlic cloves
1 shallot, chopped
4 red bell peppers, chopped
4 tomatoes, chopped
2 thin strips of fresh orange rind
pinch of hot red pepper flakes to taste
salt & pepper




Method:

Heat oil in a medium size sauce pan over medium heat.  Add the garlic, shallots and peppers - cook for 10 minutes.  Stir occasionally until peppers are soft.  Add the tomatoes, orange rind, hot pepper flakes and salt & pepper.  Reduce heat to as low as possible and simmer, uncovered for 45 minutes, or until sauce has thickened.  Keep on low heat until ready to serve.

Once the sauce was on the stove I moved onto prepping the meatballs. 

Lamb Meatballs
Serves 6-8

Ingredients:

olive oil
1 red onion
1lb ground lamb
1 egg
2 tsp fresh squeezed lemon juice
1/2 tsp ground cumin
pinch of cayenne pepper
2 Tbsp mint, finely chopped
salt & pepper

Method:

Heat 1 Tbsp of olive oil over medium heat in a large pan.  Add onion, cook for 5 minutes, stirring occasionally, until soft but not brown.  Remove pan from heat and let cool.  Combine the cooked onion, egg, lemon juice, cumin, cayenne, mint, salt and pepper to the lamb in a large bowl.  Shape into small balls (about 1 - 1/2 inch around).  Place on tray and let chill for about 20 minutes.

Heat olive oil in a large frying pan, place meatballs in a single layer (don't overcrowd pan).  The recipe says cook for 5 minutes but it took me about 10 - I think was guilty of overcrowding the pan.  Cook until the outside is nicely browned but the inside is still pink.  Serve with the warm tomato sauce.

While I was working on the meatballs Lisa was busy getting the patatas bravas ready.  In college we studied together in Barcelona and developed a lifelong appreciation for patatas bravas - it's hard to think of a tapas meal without them. 

Patatas Bravas
Serves: 6-8

Ingredients:

1lb potatoes
3 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
sprigs of fresh flat-leaf parsley
olive oil

Method:

Combine the paprika, cumin, cayenne pepper and salt in a small bowl.  Mix well and set aside.  Slice potatoes into 8 thick wedges.  Pour about 1/4 - 1/2 an inch of olive oil into a heavy bottom frying pan.  (The recipe called for 1" of corn oil but we used olive oil and it was perfectly fine and to be a little healthy we chose to use less oil).  Heat the oil and place the potatoes in a single layer - cook for 10 minutes or until brown.  Remove with slotted spoon and drain on paper towel.  While they are still warm place in bowl and coat with seasoning mix.  Toss well.  Serve with aioli as a dipping sauce.


The asparagus is so easy and quick to make - you just want time so it comes out when you are ready to eat.

Roasted Asparagus with Serrano Ham
Serves 4-6

Ingredients:

2 tsp olive oil
6 slices of serrano ham
12 asparagus spears
pepper

Method:

Pre-heat oven to 400 degrees.  Cover roasting with half the olive oil.  Cut the ham slices lengthwise into two pieces.  Wrap ham around asparagus spears - place in roasting pan and brush with remaining olive oil.  Season with pepper.  Roast for 10 minutes until firm but still tender.  Serve immediately.


We made the aioli last but it can be made at anytime.  I would just leave it in the food processor and whip it before you serve so it's light and frothy.  This can be served with both the patatas bravas and the asparagus with serrano ham.


Aioli

Ingredients:

1 egg yolk
1 Tbsp white wine vinegar or lemon juice
2 garlic cloves, peeled
salt and pepper
7 Tbsp olive oil

Method:

Combine the egg yolk, vinegar, garlic and salt and pepper into a food processor.  Blend well.  While food processor is one, slowly add the olive oil until the sauce starts thickening. 

Tapas just wouldn't be complete with chorizo.  We couldn't decide on one dish so we got a little crazy and did two.  They were both incredible although I think the consensus was that the empanadillas would have been better if with was some shredded pecorino or any tasty cheese you have around. 


Chorizo Empanadilla
Serves 6

Ingredients:

4oz chorizo, diced
1 package of pre-made puff pastry, thawed
1 egg, beaten
paprika
Shaved Pecorino or any cheese will (optional)
 
Method:

Pre-heat oven to 400 degrees. Lightly sprinkle the counter or cutting board with flour, roll out the puff pastry and cut into 12 pieces.  Put about 1 tsp of chopped chorizo on each square and sprinkle with cheese (optional).  Dampen the pastry edges with water then fold.  Seal edges with your fingers and then use fork prongs to press on edges for a decorative look.  Cut a small slit on the side of the pastries with a sharp knife.

Place the pastries onto baking sheets.  Brush with beaten egg to glaze.  Bake for 10-15 minutes, or until golden and puffy.  Dust with paprika. Serve warm.


Chickpeas & Chorizo
Serves 6-8

Ingredients:

9oz chorizo, diced
4 tsp olive oil
1 onion, finely chopped
1 garlic cloves, crushed
14oz canned chickpeas
6 pimentos del piquillo, drained and sliced
1 tsp sherry vinegar
fresh parsley, finely chopped for garnish

Method:

Dice the chorizo.  Heat the olive oil in a frying pan on medium heat.  Add onion and garlic.  Stir occasionally until onion is softened but not brown.  Stir in chorizo until fully heated.  Combine ingredients from pan into a bowl with the chickpeas, pimentos, sherry vinegar and salt and pepper.  Serve hot or room temperature.  Serve with toasted bread.


Green Beans with Pine Nuts
Serves 6-8

Ingredients:

2 Tbsp olive oil
1 tsp paprika
1lb green beans, trimmed
1/3 cup pine nuts
1 small onion, finely chopped
1 garlic clove, finely chopped
juice of 1/2 a lemon
salt and pepper

Method:
Heat olive oil in a large frying pan, add pine nuts and cook for 1 minute, constantly stirring, until lightly brown.  Remove from pan with a slotted spoon and drain on paper towel.  Transfer to bowl, add paprika, and set aside.

Boil trimmed green beans for 5 minutes or until tender but still firm.  Drain in strainer.

Reheat the olive oil from pine nuts, cook onion for 5-10 minutes or until browned.  Add garlic and cook for 30 seconds.  Add green beans and cook for an additional 2-3 minutes.  Season with salt and pepper.  Place in serving dish and sprinkle with lemon juice and add pine nuts.  Toss and serve.


Serve with a couple bottles of Spanish Reds and enjoy!!