This is a great dish, everyone loves it! I've lost my Tapas Cookbook so this recipe is from memory but it should serve 4 people very well as a main course. You can make the meatballs bitesize for a tapa, served with crusty bread or make them a bit larger and serve as a main dish with spaghetti or tagliatelle (flat noodle type pasta). The sauce is my basic FRESH TOMATO SAUCE but with *one important addition!
INGREDIENTS
MEATBALLS:
1lb Minced Steak
1 Onion - grated or very very finely chopped
Handful of damp breadcrumbs (made from stale bread, dampened with a little water)
1 egg
Mixed Herbs (I favour Herbes de Provence)
2 large cloves of garlic, crushed
Sea salt
Freshly ground black pepper
Plain flour (for rolling the meatballs in)
SAUCE:
Tinned tomatoes (cheapest supermarket own brand is fine)
Olive Oil
Mixed Herbs (Herbes de Provence)
2 large cloves of garlic, crushed
Sea salt
Freshly ground black pepper
A small amount of sugar (a teaspoonful, then taste before adding more)
*Fino - Spanish Dry Sherry
*Fino is the added ingredient to my FRESH TOMATO SAUCE and is very important, the sauce is just not the same without it!
METHOD
Make the sauce as per my FRESH TOMATO SAUCE, adding a good couple of glugs of Fino. You need to use a deep pan so there is room for the meatballs to be added later. Leave the sauce to simmer whilst you make the meatballs...
Place the minced steak, grated onion, breadcrumbs and seasonings together in a bowl and mix well with a beaten egg. If the mixture is too wet add a little flour.
Put 2 plates out and sprinkle some flour on one. Using your hands roll small amounts of mixture into balls, roll in flour to coat on all sides and put to one side. Repeat until you have used all the mixture.
In a frying pan heat a small amount of olive oil and brown all the meatballs. Don't put too many in the pan at once. You are just sealing the meat and giving it some colour so don't leave them in too long.
Once all the meatballs are browned place them carefully into the pan of sauce and cook on a low heat for about 15 minutes. The sauce will thicken slightly. If you are making them in advance turn off the heat when you have added the meatballs and reheat through later.
If you are going to serve the meatballs with pasta now is the time to cook that and set the table!
These are delicious served as a tapa in small individual dishes with lots of sauce and some crusty bread to mop it all up!
Showing posts with label base tomato sauce. Show all posts
Showing posts with label base tomato sauce. Show all posts
PATATAS BRAVAS
A wonderful Spanish tapa dish, really a variation on chips and tomato sauce but absolutely delicious!
INGREDIENTS
Potatoes
Olive Oil
Sea salt
Base tomato sauce with added garlic & chilli to taste
Click here for the tomato sauce recipe
METHOD
Peel and chop your potatoes into bite size pieces / cubes.
In a deep sided frying pan heat enough olive oil to cover the amount of potatoes you are cooking.
When the oil is hot cook the potatoes until soft and golden brown. You may have to cook them in batches, be careful not to cook too many in one batch or you may have problems with them browning. Once each batch is cooked place on a plate or baking tray lined with kitchen roll, sprinkle with sea salt and place in a medium oven to keep warm. I usually spread them out over a baking tray so that they stay crisp.
Heat through your tomato sauce.
Place the potatoes on either a large serving dish or individual dishes. The traditional way to serve them is in terracotta dishes. Top with the tomato sauce but don't drown them. Serve as a snack or as part of a tapas feast.
NB: If you haven't any home made tomato sauce and want to cheat Lloyd Grossman's Tomato & Chilli sauce is a good substitute.
VARIATIONS
A tapas bar that I go to in Spain makes this with a completely different sauce and although I prefer the traditional sauce this is good as well.
A mixture of mayonnaise and tomato ketchup to obtain a pink colour, add some tabasco and garlic to taste and dilute with a little water until a thick sauce consistency. Warm slightly.
INGREDIENTS
Potatoes
Olive Oil
Sea salt
Base tomato sauce with added garlic & chilli to taste
Click here for the tomato sauce recipe
METHOD
Peel and chop your potatoes into bite size pieces / cubes.
In a deep sided frying pan heat enough olive oil to cover the amount of potatoes you are cooking.
When the oil is hot cook the potatoes until soft and golden brown. You may have to cook them in batches, be careful not to cook too many in one batch or you may have problems with them browning. Once each batch is cooked place on a plate or baking tray lined with kitchen roll, sprinkle with sea salt and place in a medium oven to keep warm. I usually spread them out over a baking tray so that they stay crisp.
Heat through your tomato sauce.
Place the potatoes on either a large serving dish or individual dishes. The traditional way to serve them is in terracotta dishes. Top with the tomato sauce but don't drown them. Serve as a snack or as part of a tapas feast.
NB: If you haven't any home made tomato sauce and want to cheat Lloyd Grossman's Tomato & Chilli sauce is a good substitute.
VARIATIONS
A tapas bar that I go to in Spain makes this with a completely different sauce and although I prefer the traditional sauce this is good as well.
A mixture of mayonnaise and tomato ketchup to obtain a pink colour, add some tabasco and garlic to taste and dilute with a little water until a thick sauce consistency. Warm slightly.
FRESH TOMATO SAUCE
Making your own tomato sauce is easy & worth doing as it is the base for so many recipes.
INGREDIENTS
Tinned tomatoes (cheapest supermarket own brand is fine)
Olive oil
Pinch of mixed herbs (I favour Herbes de Provence)
Dash of Tabasco (to enhance the flavour, not for heat)
Sea salt
Freshly ground black pepper
A small amount of sugar (a teaspoonful, then taste before adding more)
*Optional: Garlic - I always add garlic but you can leave it out if you like
METHOD
In a deep pan empty the tinned tomatoes. Add a good glug of olive oil (this helps to emulsify the sauce) and all the rest of the ingredients. Turn on the heat and break up the tomatoes using a potato masher until you are happy with the texture. Bring to the boil and then turn to a low simmer. Leave to simmer for at least 20 mins. The longer you leave it on a low heat the more the flavours will develop and the sauce will thicken as it reduces. You will notice that the colour will change from deep red to a more orangey red. Check your seasonings and add a little more if necessary.
VARIATIONS
Italian dishes: To the above sauce add garlic and more herbs, fresh or dried. This can be be used as a sauce to coat pasta or added to cooked mince and onions for Spaghetti Bolognese or Lasagne. You can also use it as the sauce base for a quick French bread pizza.
Spicy: Add fresh or dried chilli and add to cooked mince and onions and you have the sauce for a chilli con carne or a topping for patatas bravas. Add some garlic and prawns and you have a wonderful sauce for spaghetti.
Tinned tomatoes (cheapest supermarket own brand is fine)
Olive oil
Pinch of mixed herbs (I favour Herbes de Provence)
Dash of Tabasco (to enhance the flavour, not for heat)
Sea salt
Freshly ground black pepper
A small amount of sugar (a teaspoonful, then taste before adding more)
*Optional: Garlic - I always add garlic but you can leave it out if you like
In a deep pan empty the tinned tomatoes. Add a good glug of olive oil (this helps to emulsify the sauce) and all the rest of the ingredients. Turn on the heat and break up the tomatoes using a potato masher until you are happy with the texture. Bring to the boil and then turn to a low simmer. Leave to simmer for at least 20 mins. The longer you leave it on a low heat the more the flavours will develop and the sauce will thicken as it reduces. You will notice that the colour will change from deep red to a more orangey red. Check your seasonings and add a little more if necessary.
Italian dishes: To the above sauce add garlic and more herbs, fresh or dried. This can be be used as a sauce to coat pasta or added to cooked mince and onions for Spaghetti Bolognese or Lasagne. You can also use it as the sauce base for a quick French bread pizza.
FRENCH BREAD PIZZA
How often do you end up with stale french bread? Well don't throw it away, it's the perfect base for French Bread Pizza, great for a quick lunch or snack and a way of using up the odd bits of vegetables that are hanging around in your fridge.
INGREDIENTS
French bread, fresh or stale
Base tomato sauce / Passata / Pasta sauce
Chopped ham
Sliced mushrooms / peppers / spring onions etc
Grated cheese
METHOD
Slice the bread in half lengthways. Spoon a layer of tomato sauce and top with chopped ham and vegetables or any other topping of your choice. Sprinkle with grated cheese and grill until bubbling and the cheese is golden.
NB: If you don't have any home made Base Tomato Sauce you can use shop bought Passata or any other pasta sauce. My favourite is Lloyd Grossman's Tomato and Basil sauce. You could even use tomato puree. Click here for the Base Tomato Sauce recipe.
INGREDIENTS
French bread, fresh or stale
Base tomato sauce / Passata / Pasta sauce
Chopped ham
Sliced mushrooms / peppers / spring onions etc
Grated cheese
METHOD
Slice the bread in half lengthways. Spoon a layer of tomato sauce and top with chopped ham and vegetables or any other topping of your choice. Sprinkle with grated cheese and grill until bubbling and the cheese is golden.
NB: If you don't have any home made Base Tomato Sauce you can use shop bought Passata or any other pasta sauce. My favourite is Lloyd Grossman's Tomato and Basil sauce. You could even use tomato puree. Click here for the Base Tomato Sauce recipe.
HOMEMADE BAKED BEANS
Nothing quite like Heinz but these are delicious too and good for a change. They are great on toast with a poached egg but they are marvellous with a cooked breakfast as they combine the flavours of baked beans and tomatoes. The sauce is a a basic tomato sauce, quick and easy to make from tinned tomatoes. I recommend making it in a larger quantity and storing it in the freezer so that you always have a base tomato sauce for lots of other recipes, see 'Variations' below.
INGREDIENTS for the base Tomato sauce
Tinned tomatoes (cheapest supermarket own brand is fine)
Olive oil
Pinch of mixed herbs (I favour Herbes de Provence)
Dash of Tabasco (to enhance the flavour, not for heat)
Sea salt
Freshly ground black pepper
A small amount of sugar (a teaspoonful, then taste before adding more)
The ingredients above are for a base tomato sauce. For this recipe I add a small amount of fresh or dried chilli to make the beans a little spicy but that is optional. You could also add a little garlic.
White cannellini beans or similar
(tinned or dried, it's up to you, but if you use dried follow the instructions with regard to soaking & cooking. I use tinned as that's the quickest)
METHOD
In a deep pan empty the tinned tomatoes. Add a good glug of olive oil (this helps to emulsify the sauce) and all the rest of the ingredients. Turn on the heat and break up the tomatoes using a potato masher until you are happy with the texture. Bring to the boil and then turn to a low simmer. Leave to simmer for at least 20 mins. The longer you leave it on a low heat the more the flavours will develop and the sauce will thicken as it reduces. You will notice that the colour will change from deep red to a more orangey red. Check your seasonings and add a little more if necessary.
Add the cooked white beans, heat through and serve.
VARIATIONS
Italian dishes: To the above sauce add garlic and more herbs, fresh or dried. This can be be used as a sauce to coat pasta or added to cooked mince and onions for Spaghetti Bolognese or Lasagne. You can also use it as the sauce base for a quick French bread pizza.
Spicy: Add fresh or dried chilli and add to cooked mince and onions and you have the sauce for a chilli con carne or a topping for patatas bravas. Add some garlic and prawns and you have a wonderful sauce for spaghetti.
INGREDIENTS for the base Tomato sauce
Tinned tomatoes (cheapest supermarket own brand is fine)
Olive oil
Pinch of mixed herbs (I favour Herbes de Provence)
Dash of Tabasco (to enhance the flavour, not for heat)
Sea salt
Freshly ground black pepper
A small amount of sugar (a teaspoonful, then taste before adding more)
The ingredients above are for a base tomato sauce. For this recipe I add a small amount of fresh or dried chilli to make the beans a little spicy but that is optional. You could also add a little garlic.
White cannellini beans or similar
(tinned or dried, it's up to you, but if you use dried follow the instructions with regard to soaking & cooking. I use tinned as that's the quickest)
METHOD
In a deep pan empty the tinned tomatoes. Add a good glug of olive oil (this helps to emulsify the sauce) and all the rest of the ingredients. Turn on the heat and break up the tomatoes using a potato masher until you are happy with the texture. Bring to the boil and then turn to a low simmer. Leave to simmer for at least 20 mins. The longer you leave it on a low heat the more the flavours will develop and the sauce will thicken as it reduces. You will notice that the colour will change from deep red to a more orangey red. Check your seasonings and add a little more if necessary.
Add the cooked white beans, heat through and serve.
VARIATIONS
Italian dishes: To the above sauce add garlic and more herbs, fresh or dried. This can be be used as a sauce to coat pasta or added to cooked mince and onions for Spaghetti Bolognese or Lasagne. You can also use it as the sauce base for a quick French bread pizza.
Spicy: Add fresh or dried chilli and add to cooked mince and onions and you have the sauce for a chilli con carne or a topping for patatas bravas. Add some garlic and prawns and you have a wonderful sauce for spaghetti.