AThis time of year, with the longest day of the year at the beginning of this week, the idea of a long evening tapas is seldom far from my culinary thoughts. Making tapas often requires a good amount of time in the kitchen – salt cod, croquettes and alioli. But, in my mind, it’s all part of the opportunity: the potter about the kitchen, going out for a siesta, and possibly bringing the sunset an hour ahead and having fun while you prepare … Health!
Salt cod with grated tomato and dill oil (pictured above)
Salt code, or Code, Is one of those things that makes it harder to make than it really is. Give it a try – not to show yourself how easy it can be – and you’ll do it again soon enough to show friends. Serve with crusty bread and large, leafy salad.
Preparation 25 minutes
Treatment 1 hour +
Cook 15 minutes
500 g skinless code waistCut into 4 equal pieces
Spoon castor sugar
Flaked sea salt
160ml olive oil
3 garlic cloves, Upside down – 2 large knife flats lightly beaten, another crushed
1 lemon – Cut the zest into 5 strips, then squeeze the juice to get 1½ tsp.
4 plum tomatoes (400 gm net)
1 ShallotPeeled and cut into thin rounds (30 g net)
10 g fresh dill leaves
½ Spoon caraway seedsToast in a mortar and lightly ground
Half a teaspoon of Aleppo pepper
First, correct the code. Grind sugar and two teaspoons of salt in a mortar until almost fine. Dry the pieces of wood and place on a tray. Coat the fish evenly with the salt mixture and leave to cool at room temperature for an hour or two – don’t leave it too long, or it will be too salty.
Once the code is cured, preheat the oven to 180C (160C fan) / 350 F / Gas4.
Rinse the fish thoroughly in cold running water, then dry and place in a small, ovenproof saucepan into which it fits well. Pour in 100ml oil, add garlic and lemon strips and cover with a sheet of greaseproof paper. Bake for 12 minutes, until it is cooked, then remove from the oven, remove the paper and discard and set aside for five minutes.
In the meantime, place the tomatoes in a bowl on the thick side of the grater and peel the skin. Pour in half a teaspoon of flaked salt, then put in a small sieve set in a bowl and leave for five minutes. Discard the tomato water (or save it for another use), then place the pulp in a bowl and add in two teaspoons of oil, crushed garlic and one teaspoon of lemon juice.
In a small bowl place the shallows with the remaining half a teaspoon of lemon juice and one-eighth of a teaspoon of salt, stir to mix and gently set aside to pickle.
To make dill oil, place the remaining two teaspoons of oil and dill in a small bowl of a food processor and keep blitz until green and almost smooth (alternatively, do with mortar and mortar).
Spoon the tomatoes over the lip plate, then, using a spatula, gently lift the hard pieces from the oil (save the confet oil for other seafood fries) and place on top of the tomatoes. Spoon in the dill oil, sprinkle the shallows, caraway and chilli on top, and serve.
Goat cheese with crocatus marmalade allioli
Croquettes are made and loved all over Europe, and Spain, ham, cheese or potatoes Crochetes Are especially popular. This recipe marries salted goat cheese with bitter-sweet marmalade, and is a great snack to share.
Preparation 20 minutes
Rest 1 hour 30 minutes
Cook 45 minutes
300 grams King Edward Potato (I.e., about 2), peel and cut into 3 cm dice
Good sea salt and black pepper
300 g soft goat cheeseRind removed, almost chopped (230 g)
20 g manchegoRind removed, finely ground
Spoon rosemary leavesFinely chopped
10 gms (3⅓ tsp) chivesFinely chopped
2-3 lemons – Grind the sides well, 1½, extract the juice, get 2 teaspoons, and cut the rest into pieces.
75 grams of plain flour
150 grams of pancake breadcrumbs
100 ml of vegetable oilFor deep frying
2 garlic bulbs
2 tablespoons seville (or other bitter orange) marmalade
2 egg yolks
75 ml olive oil
Vegetable oil 75 ml
Preheat the oven to 240C (220C fan) / 475 F / gas. Cut the top fifth from both the bulbs of garlic, expose the cloves, then sprinkle with one-eighth of a teaspoon of salt and wrap individually in a square of foil. Roast for 20 minutes, until soft, then remove, leave to cool and refrigerate with all the other alloy ingredients – if they are refrigerated, the alloy texture will be fine.
In the middle, place the potatoes and a teaspoon of salt in a medium-sized saucepan, add a liter of water and bring to a boil. Turn the heat to medium and cook for 15 minutes until soft. Pour into a colander, leave to steam for five minutes, then return to a dry pan and mash smoothly. Return to medium heat and add the cheese, rosemary, chives, one-eighth of a teaspoon of salt and a fine piece of pepper, and cook, stirring constantly, for five minutes until the cheese is melted. Remove from the heat and stir in the lemon zest.
Place a large piece of reusable kitchen wrap on the work surface and pick the potato mixture in the center. Roll up to infuse the filling, turn to seal the sides, roll in about 2½ cm-thick sausage and refrigerate for an hour.
Meanwhile, make allioli. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. While the motor is running, slowly add in the olive and vegetable oil until you have emulsified mayonnaise, then transfer to a small bowl and refrigerate.
Now for the croquetas. Place the dough, breadcrumbs and eggs in three separate large bowls. Open the potato mixture and cut into 3 cm lengths weighing about 15 grams. Working with four croquettes at a time, roll them in flour, dip in eggs, shake any excess, then coat in breadcrumbs. Set aside in the tray to repeat with the remaining croquettes mix, then freeze for 20 minutes.
Place 100ml vegetable oil in a large frying pan over medium-high heat. Once it is hot, add half the croquettes and fry on each side for 90 seconds to two minutes, until golden and hot. Drain on a plate lined with kitchen paper, sprinkle with a pinch of salt and repeat with the remaining croquettes.
While the croquettes are still hot, mix them on a plate and serve with aloe vera and lemon wedges on the side.
Fried aubergine and red pepper with picada
In many parts of Spain, a Minced meat It is commonly used to season dishes when cooking. I use it here as a spice, to bring some more freshness to the finished dish. To save time, use store-bought roast aubergines and peppers instead.
Preparation 25 minutes
Cook 1 hour
2 tsp olive oilPlus 1 teaspoon extra
3 large red peppers (335 gms)
2 eggplants (600 gms)
Good sea salt and black pepper
250 g wheat vermicelli pasta nest (Or fairy hair pasta), divided into approximately 3 cm lengths
2 onionsPeeled and thinly sliced
3 garlic clovesPeeled and thinly sliced
1 tsp tomato paste
1 large plum tomatoAlmost infected and skin peeling (180 gms)
500ml vegetable stock
1 lemonCut into 6 wedges
1 piece stale breadCrust removed (35 gms)
60ml olive oil
35 grams of bleached almonds
1 cascade pepperStem and seeds removed, meat almost crushed
15 g (4 tsp) flat-leaf parsley leavesFinely chopped
5 g dill leavesFinely chopped
1 garlic clovePeeled and crushed
Set the griddle pan on high heat and ventilate your kitchen. Add the extra teaspoons of oil to the peppers and aubergines, then place them in a hot pan and grill, stirring occasionally for 20-30 minutes, until all around; Remove each vegetable as prepared. Transfer to a tray and leave to cool. Once the peppers and aubergines have cooled enough to handle, peel and peel the skin, remove and discard the stems, peaches and seeds from the pepper, then slice the peppercorns and aubergine into a 1 cm thick strand. Place on a large plate, sprinkle with one-eighth of a teaspoon of salt and set aside.
In the meantime, place a large, 28cm, nonstick frying pan for which you have a lid over medium-high heat. Add the vermicelli and toast, stirring frequently, for three to four minutes, often until deeply golden but still with some unsalted strands. Pick up the pasta in a bowl.
Return the pan to the heat, add the remaining two teaspoons of oil, then saut the onions, stirring occasionally, for 15 minutes, until lightly golden and soft. Stir in the garlic, tomato paste and paprika, cook for another three minutes, until fragrant, then mix in the vermicelli. Grind the crushed tomatoes, stock, a teaspoon of salt and pepper well, then mix the aubergine and pepper strands up into six or seven piles, leaving space in the middle for the pasta. Cover the pan, bring the heat to medium, and leave to boil for 10-12 minutes until all the liquid is absorbed.
To ensure a crispy base, remove the lid, turn the heat to medium-low and cook uncooked, saving the pan to turn once halfway through, for 10-12 minutes, until the pasta on the side of the pan starts to turn inwards. You want to crisp the base but not burn. Remove from heat and set aside to rest for 10 minutes.
In the middle, make a picada. Place a small frying pan over medium heat, toast the bread on each side for a minute or two, until lightly colored, then transfer to a plate.
Put oil and almonds in the same pan and fry for three to four minutes until lightly golden. Stir in the casserole peppers, remove from the heat, leave to cool, then tip into a small food processor. Blitz the casserole mixture until almost fine, then slice the bread and lentils into pieces. Pick up in a small bowl and stir in a quarter teaspoon of parsley, dill and salt.
Spoon half the picada into the fide and serve with lemon wedges and the rest of the picada straight from the pan.