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6 Item(s)

  1. White Beans with Chorizo

    White Beans with Chorizo

    Tapas and Temp go together like love and marriage, Helen Mirren and Oscar nominations, Shane Watson and LBW's.

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  2. Charred Sardines with Lemon, Parsley & Garlic

    Charred Sardines with Lemon, Parsley & Garlic

    Drink with Hand Crafted by Geoff Hardy Tempranillo.

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  3. Chicken Croquettas

    Chicken Croquettas

    Take a couple of chicken breasts and butterfly them. Add 2 crushed garlic cloves and 2 teaspoons of smoked hot Spanish pimento to chicken stock and simmer the breasts with until just cooked through.

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  4. Tapas – Goat cheese

    Tapas – Goat cheese

    Take 300 grams of goats cheese - a soft, creamy version. You can use an ash coated cheese or non-ashed.

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  5. Spanish Meatballs in Romesco Sauce

    Spanish Meatballs in Romesco Sauce

    For the Romesco sauce, have a look at our recipe for Patatas Bravas.

    The Meatballs

    Fry off a finely chopped onion and clove of garlic, adding a couple of spoons of smoked spanish pimenton piccante and a couple of spoons of dulce paprika. After it has cooled, whack it in a bowl with half a cup of breakcrumbs, 1kg of good beef mince and about 400 grams of fresh, skinned chorizo. Mix well and form into medium sized balls and brown them. Heat the Romesco sauce in a saucepan, enough to cover the browned meatballs once you add them. You can add shredded parsley before serving. Simmer until you need to open another bottle of red, and serve with a good crusty loaf. This is a hearty dish, great with medium bodied reds like Tempranillo or Grenache and Patatas Bravas.
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  6. Patatas Bravas

    Patatas Bravas

    I don’t mind choking down a bit of tapas from time to time … Patatas bravas is pretty simple to make, especially if you make your own passata or tomato sauce at home.

    The Passata

    The key is to keep the flavours in the passata basic … onion and garlic and to reduce a lot so that the sauce is concentrated. Keep the heat to a simmer so as to retain flavour. No need to scoop the seeds out- but get rid of the skins. For the last half hour. Get the simmer as slow as possible and add as much fresh rosemary as you can (on the wood for easy removal) Bottle and freeze

    The Spuds

    Choose a spud that crisps up well with roasting but keeps the internal flesh nice and fluffy Cut into cubes of anywhere between 1 and 1.5 cm Put the cubes into a roasting tray, season with salt and white pepper, add plenty of olive oil and roast fairly hot until all sides are crispy Given I have a genuine 1970’s non fanforced oven I can’t really tell
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6 Item(s)

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