Tapas (Spanish)

lamb

Cooked for the Spain entry in the Euro Cup and Plate challenge.

Cordero al limon – Lamb with Lemon

250g lean lamb, chunks
225g canned pineapple slices
10 cloves
1 lemon, halved
5 garlic cloves
2 tbsp olive oil
a sprig of rosemary
½ small onion, finely chopped
sweet smoked Spanish paprika, pinch

  1. Cut the lamb into 2cm cubes, put in a bowl, cover with the pineapple slices and let marinate overnight, covered, in the refrigerator.
  2. Preheat the oven to 150°C.
  3. Stick the cloves into the lemon and put it in a roasting dish. Add the garlic, oil and rosemary. Remove the lamb from the pineapple and rub in the onion and paprika.
  4. Add the lamb to a roasting dish and cook for 15 minutes.
  5. Remove the dish from the oven, cover with foil and set aside for 10 minutes.

Patatas bravas – Potatoes in Tomato Sauce

3 tbsp olive oil
600g potatoes, cut into 2 cm cubes
1 small onion, grated
3 garlic cloves, crushed
2 tbsp sherry
125g canned chopped tomatoes
½ tsp freshly grated orange zest
1 tsp sugar
1 tbsp freshly chopped flat leaf parsley

  1. Heat 2 tbsp of the oil in a frying pan, add the potatoes and mix well. Cook in batches for 8 minutes until golden brown.
  2. Add in batches the potato back to the pan for another 5 minutes.
  3. Meanwhile, heat the remaining oil in another frying pan, add the onion, and cook gently for 5 minutes. Add the garlic and sherry, then simmer for 1 minute to burn off the alcohol. Reduce the heat and add the tomatoes, orange zest, sugar, parsley and bay leaf.
  4. Cook for 10 minutes. If required, add some water to stop the mixture thickening too much.
  5. Transfer the cooked potatoes to a serving bowl, pour over the tomato sauce and mix well.

VARIATION – Add ½ tsp dried chili flakes to add more heat to the dish.

TIP – This dish can be made a day in advance and reheated before serving.

Pisto manchego – Courgette, Tomato and Capsicum Stew

2 tbsp olive oil
½ onion, finely chopped
2 garlic cloves, crushed
1 courgette, chopped
2 tomatoes, skinned, deseeded and chopped
1 red capsicum, deseeded and chopped
1 tbsp chopped fresh oregano leaves
sweet Spanish paprika, pinch
salt and pepper

  1. Heat the oil in a frying pan, add the onion and cook over low heat for 5 minutes. Add the garlic, courgette, tomatoes, capsicum, oregano and paprika.
  2. Simmer over low heat for 15 minutes. Season with salt and pepper, and serve.

VARIATION – Add 50g jamon serrano, finely chopped and cook with the onion.

TIP – This dish can be made a day in advance and reheated before serving.

All dishes serve 2.

Coq au vin and boulangere potatoes (French)

Coq au vin and boulangere potatoes

Cooked for the French entry of the Euro Cup and Plate challenge.

Coq au vin

8 organic chicken drumsticks
1/2 bottle red wine
2 bay leaves
2 sprigs of thyme
250g bacon, diced
60g organic butter
1 large onion
1 tbsp oil
30g plain flour
1 litre chicken stock
125ml Rosso Vermouth
2 tsp tomato paste (puree)
1½ tbsp softened butter
1 tbsp plain flour
2 tbsp chopped parsley

  1. Divide chicken into pieces, if needed.
  2. Put the wine, bay leaves, thyme, salt and pepper in a bowl and add the chicken. Cover and leave to marinate, preferably overnight.
  3. Saute the bacon in a frying pan until golden. Lift out onto a plate. Melt a quarter of the butter in a pan, add the onion and saute until browned. Lift out and set aside.
  4. Drain the chicken, reserving the marinade,and pat the chicken dry. Season with salt and pepper. Add the remaining butter and the oil to the frying pan, and saute the chicken until golden. Stir in the flour.
  5. Transfer the chicken to a large saucepan or casserole dish and add the stock. Pour the Vermouth into the frying pan and boil, stirring, for 30 seconds to deglaze the pan. Pour over the chicken.
  6. Add the marinade, onion, bacon and tomato paste.
  7. Cook over moderate heat for 45 minutes, or until the chicken is cooked through.

Serves 4.

Variation: Saute a handful of button mushrooms in butter and add to the mixture with the bacon.

Boulangere Potatoes

1 kg potatoes
1 large onion
2 tbsp parsley, finely chopped
500ml chicken or vegetable stock
25g organic butter, cubed

  1. Preheat the oven to 180°C. Thinly slice the potatoes and onion (drag out the mandolin, if you have one).
  2. Build up alternate layers of potato and onion in a 20 x 10cm deep dish. Between each layer sprinkle with parsley, and season with salt and pepper. Finish with a layer of potatoes.
  3. Pour the hot stock over the top and dot with butter.
  4. Bake, covered with foil, on the middle shelf of the oven for 30 minutes. Check the potatoes and add more hot water or stock if needed to the potatoes remain submerged. Bake for another 30 minutes, or until the potatoes are tender and the top golden brown.

Serves 4.