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 spanish. Show all posts
Showing posts with label spanish. Show all posts
SPANISH TORTILLA
A Spanish Tortilla it is not a Mexican flour pancake but a Spanish omelette. It's very easy to make, is great hot or cold and is a staple for a Tapas spread. Also great for picnics!
INGREDIENTS
Potatoes
Onions (optional)
Olive Oil
Eggs
Sea salt
WHAT YOU NEED: A non stick frying pan is a must. I use a standard frying pan which is about the same circumference as a dinner plate. Also a large bowl and 2 large plates the same circumference as your frying pan.
METHOD
Break about 6 or 7 eggs into a large bowl with some salt and mix with a fork until combined.
Chop an onion and sauté in a little olive oil until clear but not brown. Add to the egg mixture.
Peel your potatoes and chop into quite small cubes.
(You need enough to completely fill your frying pan)
Heat some olive oil in your frying pan. Don't use too much oil, you are not deep frying, you just need enough so that all the potatoes are covered. Cook the potatoes on a medium heat. You don't want them to brown so be careful not to have the heat too high. Putting a lid on the pan whilst cooking will help to cook them in the steam that they generate and will help to prevent browning.
When the potatoes are cooked tip them into the egg mixture. If you have used too much oil use a slotted spoon to remove them from the pan so as not to add the oil as well. Turn the potatoes over in the egg so that they are all coated. The heat of the potatoes will start the cooking process of the egg.
If necessary add a little more olive oil to the pan and heat. Tip all the egg & potato mixture back into the pan. It should be absolutely full. Cook on a low to medium heat. If you have the heat too high the underneath will brown before the egg cooks in the middle, (putting a lid on the pan from time to time can help the cooking process). Whilst the mixture is cooking, using the back of a large spoon, keep pushing around the edges of the mixture to help create a rounded edge.
When the underneath is lightly browned and the mixture is starting to go firm you need to turn the tortilla over. Don't panic, there is a method!
Place a plate over the pan, one that is the same size or larger. Put one hand on top of the plate and the other hand on your pan handle and turn them over. Lift off the pan and you will have the tortilla on the plate, the cooked underside now visible. Now place another plate on top and turn over again. Now you will see the uncooked part, probably quite loose but don't worry. Now place the frying pan on top of the plate and turn over once more. Now the uncooked side is on the bottom of the pan. If you have lost any bits of potato in the turning process, add them back to the pan.
Return to the heat and cook on a low to medium heat until the underside is browned and the whole tortilla is quite firm. Again use the back of a large spoon to push the edges of the mixture in to create a rounded edge.
Note: If when you turned the tortilla the first time it looked like it could do with a little more browning, it should be a golden colour, just repeat the process when you have cooked the other side.
Once the tortilla is cooked, place your serving plate over the pan and invert again.
You can serve this immediately, hot, with any accompaniment of your choice, we quite like it with baked beans! Or leave to cool and serve at room temperature on its own as a tapa with some crusty bread. I also like to serve it with some Chorizo, Serrano Ham and some Tomato, Pepper & Onion Salad. It's also good with chargrilled peppers, the kind you can buy in jars in the supermarket.
Variations: You can add any other vegetables to the mixture if you choose. Any bits of peppers, courgettes etc that you may have left. The Spanish often add spinach or asparagus.
INGREDIENTS
Potatoes
Onions (optional)
Olive Oil
Eggs
Sea salt
WHAT YOU NEED: A non stick frying pan is a must. I use a standard frying pan which is about the same circumference as a dinner plate. Also a large bowl and 2 large plates the same circumference as your frying pan.
METHOD
Break about 6 or 7 eggs into a large bowl with some salt and mix with a fork until combined.
Chop an onion and sauté in a little olive oil until clear but not brown. Add to the egg mixture.
Peel your potatoes and chop into quite small cubes.
(You need enough to completely fill your frying pan)
Heat some olive oil in your frying pan. Don't use too much oil, you are not deep frying, you just need enough so that all the potatoes are covered. Cook the potatoes on a medium heat. You don't want them to brown so be careful not to have the heat too high. Putting a lid on the pan whilst cooking will help to cook them in the steam that they generate and will help to prevent browning.
When the potatoes are cooked tip them into the egg mixture. If you have used too much oil use a slotted spoon to remove them from the pan so as not to add the oil as well. Turn the potatoes over in the egg so that they are all coated. The heat of the potatoes will start the cooking process of the egg.
If necessary add a little more olive oil to the pan and heat. Tip all the egg & potato mixture back into the pan. It should be absolutely full. Cook on a low to medium heat. If you have the heat too high the underneath will brown before the egg cooks in the middle, (putting a lid on the pan from time to time can help the cooking process). Whilst the mixture is cooking, using the back of a large spoon, keep pushing around the edges of the mixture to help create a rounded edge.
When the underneath is lightly browned and the mixture is starting to go firm you need to turn the tortilla over. Don't panic, there is a method!
Place a plate over the pan, one that is the same size or larger. Put one hand on top of the plate and the other hand on your pan handle and turn them over. Lift off the pan and you will have the tortilla on the plate, the cooked underside now visible. Now place another plate on top and turn over again. Now you will see the uncooked part, probably quite loose but don't worry. Now place the frying pan on top of the plate and turn over once more. Now the uncooked side is on the bottom of the pan. If you have lost any bits of potato in the turning process, add them back to the pan.
Return to the heat and cook on a low to medium heat until the underside is browned and the whole tortilla is quite firm. Again use the back of a large spoon to push the edges of the mixture in to create a rounded edge.
Note: If when you turned the tortilla the first time it looked like it could do with a little more browning, it should be a golden colour, just repeat the process when you have cooked the other side.
Once the tortilla is cooked, place your serving plate over the pan and invert again.
You can serve this immediately, hot, with any accompaniment of your choice, we quite like it with baked beans! Or leave to cool and serve at room temperature on its own as a tapa with some crusty bread. I also like to serve it with some Chorizo, Serrano Ham and some Tomato, Pepper & Onion Salad. It's also good with chargrilled peppers, the kind you can buy in jars in the supermarket.
Variations: You can add any other vegetables to the mixture if you choose. Any bits of peppers, courgettes etc that you may have left. The Spanish often add spinach or asparagus.
TOMATO, PEPPER & ONION SALAD
This is a traditional Spanish tapa. It's easy to make, delicious and a good accompaniment to Tortilla. It also keeps well in the fridge.
INGREDIENTS
Tomatoes
Red peppers
Onions
Olive oil
Sea salt
Lemon juice
You need roughly equal quantities of tomatoes, peppers and onions.
METHOD
Peel and chop the onion
Halve the tomatoes and deseed. Put the seeds in a sieve over a bowl, stir and leave to drain
Halve and deseed the pepper, chop into small chunks
Chop your tomatoes into small chunks
You want all the vegetables to be more or less equally sized
Place all the vegetables into your serving dish, sprinkle with salt and stir. Add a splash of lemon juice and then add enough olive oil to liberally coat all the vegetables, add any juice that has drained from the tomato seeds. Stir well and leave for at least 30 minutes before serving. The addition of salt encourages the vegetables to release their juices which when mixed with the olive oil produces a fabulous liquor...delicious mopped up with bread!
Serve on it's own with fresh crusty bread or as part of a Tapas spread.
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.