Gazpacho

 

Gazpacho - Oxford Tapas Club
Gazpacho – Oxford Tapas Club

Throw in blender:  tomatoes + peppers + cucumber + garlic + onion + bread soaked in water + olive  oil + sherry vinegar + water + S&P

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Gazpacho – Oxford Tapas Club

Chill for a couple of hours

Good with Queen olives

OXFORD TAPAS CLUB – ‘COOKERY SCHOOL’

Gazpacho - Oxford Tapas Club
Gazpacho – Oxford Tapas Club

Welcome to our new ‘Cookery School’ the OXFORD TAPAS CLUB!

Classes focus on the wonderful, unique flavours of Spanish, Catalan & Basque cuisine, with 1 -to-1 and group lesson options available

Drop by & say hola! https://tapascookeryschool.wixsite.com/oxfordtapasclub

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Salbitxada

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Salbitxada –  Catalan sauce eaten with char-grillled  calçots,  a type of green onion from Catalunya – similar to spring onions/baby leeks

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Salbitxada

Pound the toasted almonds with a mortar and pestle – to your preferred texture

Coarse for a sauce with more bite

Finer for a sauce to accompany calçots

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Salbitxada

Add the garlic + chilli & pound some more

Add diced seeded tomatoes + chopped parsley + white wine or sherry vinegar + S&P

Salbitxada

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Whisk in olive oil to create a thick sauce

Good with all types of char-grilled vegetables, chicken & steakOLYMPUS DIGITAL CAMERA avocado-and-salbitxada-salad-aaax-2016

Also delicious with avocado & spinach salad

Pinchos morunos and mojo picon

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Pinchos morunos are pork skewers with Moorish spices, a popular tapas. They are good on their own or with mojo picón, which is a spicy sauce from the Canary Islands.

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For the pinchos:

Dice some pork fillet and mix with finely chopped garlic + paprika + cumin + cayenne  + sprig fresh thyme + olive oil + salt & pepper
Marinate over night

mojo picon

For the mojo picon:

Fry a slice of rustic white bread in olive oil until golden
In a pestle and mortar pound garlic + cumin seeds + salt together until smashed up and blended
Break up the fried bread and add to the mix along with paprika + some skinned roasted red pepper + cayenne
Stir in extra virgin olive oil + a dash of sherry vinegar + some cold water to loosen the mix

Pinchos morunos

Thread  the marinated pork on to cocktail sticks or soaked wooden skewers

BBQ or cook in griddle pan over a high-ish heat for 2-3 minutes each side

Serve the mojo picon as a dip for the pinchos or spread over some rustic bread slices and top with the pork pinchos

Pinchos morunos & mojo picon

Pinchos morunos & mojo picon

Mojo picon also goes well with boiled or roast potatoes, grilled fish & chicken, roasted aubergines & courgettes, and Spanish cheese

Stuffed vine leaves – popular all over the Mediterranean and Middle East

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Stuffed vine leaves - dolmades

Mix together rice + large handful of finely chopped parsley, dill & mint + spring onions + garlic + glug of olive oil + salt

Rinse the preserved vine leaves in warm water and put any  torn leaves in the bottom of the pan you will use to cook the vine leaves

Flatten out a vine leaf and put  a teaspoon of  the filling in the centre

Fold the bottom of the leaf over the filling & fold in the sides as you roll the leaf into a cylinder shape

Place the rolls in the pan and repeat until the filling is used up – make sure the vine leaves fit snugly together in the pan so they do not unravel during cooking

Stuffed vine leaves - dolmades

Cover with water (so the rolls are almost covered)

Drizzle over olive oil & lemon juice

Place a saucer over the parcels and cover the pan with a lid or foil

Simmer on a low heat for around 30 minutes or until the stuffing is cooked

Stuffed vine leaves - dolmades

Serve warm (steam to re-heat) or cold

Perfect snack & a great vegan mezze!

Or you can serve with some plain Greek yoghurt, cacik, tzatziki or talatouri

Stuffed vine leaves - dolmades

 

Marinated anchovy and salmorejo crostini

Tosta de boquerones con salmorejo - marinated anchovies and salmorejo croutons

Marinate prepared white anchovies in chopped parsley + finely sliced garlic + extra virgin olive oil

boquerones

For the salmorejo:
Skin and core ripe tomatoes
Roughly chop and blitz in food processor until smooth
Place cubed white bread (crusts removed) in the tomato and leave to soak for 5 minutes
Add a small clove of garlic + salt + splash of sherry vinegar
Blitz again until smooth
Slowly add extra virgin olive oil until the mix is emulsified, smooth & creamy

Marinate prepared white anchovies, parsley and olive oil

Add a spoonful of salmorejo to the toasted crostini
Top with an anchovy fillet

Tosta de boquerones con salmorejo – marinated anchovies and salmorejo croutons

Roll the leftover anchovy fillets around pimento stuffed olives and secure with a toothpick

Tosta de boquerones con salmorejo – marinated anchovies and salmorejo croutons

Goes well with a  glass of chilled fino sherry

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Lebanese mezze

Lebanese mezze

Lebanese mezze: baba ghanoush + broad bean dip + labneh + falafel + marinated olives + toasted sesame seed, garlic & chilli dip + flatbreads

Lebanese mezze

Lebanese mezze

Lebanese mezze

Baba ghanoush or ghanouj: chargrilled & roasted aubergines + tahini + minced garlic + lemon juice + Mediterranean sea salt flakes

Lebanese mezze

Lebanese mezze

Broad bean dip:Cooked & skinned broad beans +  tahini + chopped coriander,  parsley & mint + garlic + lemon + extra virgin olive oil + Mediterranean sea salt flakes

Lebanese mezze

Labneh: strain Greek yoghurt for at least 12 hours

Add Mediterranean sea salt flakes & olive oil

Strain for up to 36 hours & the ‘cheese’ will become dense & then can be rolled into balls & preserved in plain or herbed oil

Lebanese mezze

Sesame seed dip: toasted sesame seeds + finely minced garlic + chilli flakes + Mediterranean sea salt flakes +extra virgin olive oil dip

Flatbreads:
475g plain flour flour (try substituting half with wholemeal or a quarter with chickpea flour)
Salt
2 tspns dried yeast
½ tspn ground cumin (optional)
Pinch of sugar
250-300ml lukewarm milk or water
Mix the flour + salt + cumin
Add yeast + sugar to the warm milk or water – leave to froth for 5 minutes
Add yeast mixture to the flour
Mix to form a smooth dough & knead for 5-10 minutes
Cover the dough and leave in a warm place until doubled in size ( about 60 to 90 minutes)
Knock back the dough
Divide into 12 equal pieces
Roll out onto circles
Cook on a medium to high heat in a lightly oiled, pre-heated solid frying pan for a couple of minutes each side

Lebanese mezze

Falafel: cooked chickpeas mashed together with minced garlic & onion + ground cumin + ground coriander + cayenne + chopped parsley & coriander + chickpea flour + S&P

Blend until the mixture is somewhere between the texture of cous cous &  a paste like consistency

Cover and refrigerate for a couple of hours

Roll into balls

Fry in vegetable oil, in small batches until  golden & piping hot – about 5-6 minutes

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