Tapas and Temp go together like love and marriage, Helen Mirren and Oscar nominations, Shane Watson and LBW's.
tapas
Read moreDrink with Hand Crafted by Geoff Hardy Tempranillo.
Read moreTake 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.
Read moreTake 300 grams of goats cheese - a soft, creamy version. You can use an ash coated cheese or non-ashed.
Read moreThe 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.