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.

Beef stew with beer and dumplings (Dutch)

Dutch beer stew

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

500g gravy or stewing beef, cubed
½ cup flour
3 tbsp oil
1 large onion, sliced
2 minced garlic cloves
1 tbsp brown sugar
2 tsp red wine vinegar
3 tbsp chopped parsley
1 bay leaf
¼ tsp thyme
¼ tsp black pepper
1 cup of beef stock
330ml dark beer (German Hefeweizen Dunkel would be perfect)

Dumplings
1 cup flour
2 tsp baking powder
¼ tsp salt
1 tbsp organic butter
2/3 cup milk

Red cabbage and apple
We used ‘The Dutch Company’ from a jar

  1. Preheat the oven to 160°C
  2. Cover the beef chunks in flour, then brown in oil in a Dutch oven. Remove and set aside.
  3. Brown the onion and garlic in the same oil. Add the brown sugar, half the wine vinegar, thyme, pepper, bay leaf and chopped parsley.
  4. Pour the stock over the stew and then add the beer.
  5. Cover and bake for 2 hours at 160°C
  6. While the stew is baking, make the dumplings. Mix the flour, baking soda and salt together. Mix the butter in (melt first), and then stir in the milk. The batter should be a little dry but fluffy.
  7. Take the stew out of the oven and drop the dumpling batter by the tablespoon into the stew.
  8. Put the stew back in to the oven for a further 15 minutes.
  9. Serve with warmed up red cabbage and apple.

Serves 2-3.

 

Tonno in umido – Tuna stew with polenta (Swiss)

swiss plate

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

1 x 400g can Italian peeled tomatoes, broken up with your fingers
2 x 100g can tuna in oil, drained
100g freshly shelled peas
25g unsalted organic butter
2 tablespoons virgin olive oil
1 large red onion, chopped
2 cloves of garlic, minced
1 medium carrots, chopped
bunch Italian flat-leaf parsley, chopped
1 fresh bay leaf
50g tomato paste
sea salt and freshly ground pepper

  1. Heat the butter and oil in a large saucepan and saute the onion until softened, then add the garlic, being careful not to let it brown. Add the carrots and herbs and cook for a further few minutes.
  2. Add the tomato paste and cover over a medium heat for about 5 minutes. Add the tomatoes and turn the heat down to low. Put a lid on the pan and cook for 30 minutes, stirring from time to time.
  3. Add the tuna to the pan, breaking it into bite-sized pieces with the spoon, and add the peas. Cook until the peas are tender – about 10 minutes).
  4. Taste the stew and season with salt and pepper. Discard the bay leaf and serve over a bed of cheesy (mozzarella and Parmesan) polenta or mashed potato.

Serves 2.

Adapted from Winter in the Alps, a Swiss cookbook by Manuela Darling-Gansser.