There’s nothing like bringing a bit of sunshine to a cold and wet January evening, and this tapas spread is just the ticket.
When I get in from work the last thing I want to do is spend ages preparing and cooking a meal – but I do want good food that is fresh and tasty. Quick and convenient does not need to mean unhealthy and stodgy.
I often whip up a few tapas dishes as they are so simple to make and easily adaptable to whatever you have in your fridge, while the style of eating, sharing and generally digging in, I find, brings a a bit more fun to a meal.
These are just a few of my favourite tapas dishes that I find work quite well together. As you might deduce from my recipes, I love garlic. You can (almost) never have too much of it in my opinion. If it’s not your thing just reduce the quantities a bit.
The recipes themselves are easy as pie. More challenging is co-ordinating the dishes to be ready at the same time and the number of pans you will need to juggle on a four ring hob…
‘TAKE IT EASY’ TAPAS SPREAD
- Fresh bread
- Garlic bulb
- Balsamic vinegar
- Olive oil
- Two breasts of chicken
- Fresh spinach
- Pine nuts
- 1 red chilli
- 1 tin of chopped tomatoes
- White wine
- White vinegar
Freshly toasted bread to dip with…
Aioli – You could be really DIY and make your own mayonnaise but for me its just as easy to use shop bought mayo. Chop 2 cloves of garlic and add to your mayonaise along with a squeeze of lemon juice and a bit of pepper.
Basil infused olive oil – I just happened to have been given a bottle of this recently. Normal olive oil will do just as nicely.
- Dice your chicken into inch chunks.
- Heat some oil in a pan and add the two chopped cloves of garlic.
- Add the chicken and fry until golden brown.
- Put into a dish and leave in an ‘plate warming’ oven heat.
- Chop up your potatoes into inch thick cubes and par boil in salted hot water for about 7 minutes, then drain and put to one side.
- Drain and add to a hot pan with a little oil.
- In a separate pan, dice an onion and fry in a little olive oil adding 1 clove of chopped garlic.
- Add 4 tbsp of white wine and a tin of chopped tomatoes, 2 tbsp of vinegar and half a chopped chilli (or to your tastes) and simmer until it thickens.
- Meanwhile add the potatoes to a hot pan of oil and fry until golden brown.
- Serve the potatoes in a dish and spoon over the sauce.
- Garlic mushrooms with chorizo
- Remove the skin from the chorizo and chop into rounds and fry in a little olive oil.
- Slice your mushrooms and add to the pan along with two cloves of garlic, chopped.
- Fry until golden brown.
- Catalan spinach
- Heat a good glug of olive oil in a pan adding 1 clove of chopped garlic, half a chopped chilli, a handful of pine nuts and raisins and fry for a couple of minutes.
- Add the spinach and toss for another couple of minutes until wilted.