Teeny Huevos Rancheros
These are basically teeny Huevos Rancheros – tapas style – and they’re wonderful.
Fry a few skinned, de-seeded cherry tomatoes with grated garlic in a little olive oil and add rinsed and drained butter beans with a good shake or two of our Chilli or Chipotle Ketchup and Chilli Jam, plus a little dried oregano.
Reduce the juicy mixture and squash the beans with the back of a fork to allow them to soak up the intense flavours. Toast some French bread whilst frying a few quails eggs, then spoon, place and serve with a slice of roasted red pepper on top (from a jar will do) as the final flourish.
Patatas bravas are originally from Madrid, where the dish was created and also patented.
Peel and cut your potatoes into irregular chunks of approximately 2 cm. Put them in a large bowl and coat them with a drizzle of olive oil, Tomato Ketchup and 2 tsp of paprika.
Coat the potato chunks well, then tip them into a hot roasting tin and into a hot oven for 25 to 30 minutes until crisp on the outside and soft inside.
You can’t walk down an Algarve street without smelling sardines as they grill all day long to be served with confit potatoes.
Cook and reserve your pasta shells – Conchiglie – bringing them back to life to fill before serving. Chop shallot, courgette, aubergine and tomato very finely, then cook them in butter until they start to soften. Shake some our amazing Bloody Mary Ketchup into the pan to finish the mini ratatouille.
Use fresh sardines, grilled, or tinned fillets to top the ratatouille-stuffed shells and garnish.
Another classic served cold on a typical tapas bar is the Mini Tortilla.
Thinly slice 2 medium sized potatoes and 1 or 2 courgettes and fry them gently in oil for 15 minutes or so until they become tender, then set them aside to drain and cool.
Stir up the mixture and season before pouring it into a 20 cm square baking tin that has been warmed in the oven and rubbed with oil.
Pop the tray into an oven, pre-heated to 200°C/gas mark 6, for 20 minutes, removing it when the egg firms. When it cools, turn it out onto a board and cut it into squares.
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