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

OLYMPUS DIGITAL CAMERA
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

Advertisements

Cypriot style meatballs | Keftedes – with tzatziki & pitta

Cypriot style meatballs | Keftedes – with tzatziki & pitta

Cypriot style meatballs - Keftedes

Mix together: free range/organic pork mince + grated potato (with water squeezed out) + finely sliced spring onions + finely chopped fresh mint + pinch dried mint + sea salt

Roll the mix into balls and refrigerate for 30 minutes

Cypriot style meatballs - Keftedes

Shallow fry in olive oil until cooked through and golden

Cypriot style meatballs - Keftedes

For pittas:

240ml warm water
2 teaspoons dry yeast
400g  flour ( 1/4 wholemeal + 3/4 plain white is a good mix)
Good  pinch or two of sea salt
Drop of honey
Glug of olive oil
Mix water + yeast + honey & leave to froth up for five minutes
Add to the flour and knead for 7- 10 minutes
Cover and leave in a warm place for 90 – 120 minutes or until doubled in size
When ready divide into 8 pieces & roll into 7″ – 8″ rounds
Place on pre-heated baking tray and cook @ 210C for around 3 minutes
The pitta will puff up and when fully ‘ballooned’ is ready

Cypriot style meatballs - Keftedes

Serve with the freshly made pitta bread + tzatziki

Works very well with chicken mince too

For more meatball ideas visit:

Meatball Deli  |  www.meatball-deli.co.uk   |  For the love of meatballs!

Lamb meatball tagine

lamb meatball tagine

lamb meatball tagine

Minced lamb + parsley + coriander + garlic + cayenne + paprika + cumin + S&P

lamb meatball tagine

Chop the herbs & garlic

OLYMPUS DIGITAL CAMERA

Mix well

OLYMPUS DIGITAL CAMERA

Form into walnut sized balls

OLYMPUS DIGITAL CAMERA

Fry until golden & reserve

OLYMPUS DIGITAL CAMERA

Fry garlic & then add  paprika + cayenne + cumin + ground ginger + turmeric + cinnamon over a gentle heat

OLYMPUS DIGITAL CAMERA

Cook spice paste for a few minutes

OLYMPUS DIGITAL CAMERA

Add tinned tomatoes + honey + S&P

OLYMPUS DIGITAL CAMERA

Add meatballs

OLYMPUS DIGITAL CAMERA

Braise until tender

OLYMPUS DIGITAL CAMERA

Side dishes

OLYMPUS DIGITAL CAMERA

Cous cous

OLYMPUS DIGITAL CAMERA

Wholewheat cous cous + boiling water + olive oil

OLYMPUS DIGITAL CAMERA

Fluff up with a fork & add chopped coriander + S&P

Chickpea salad

OLYMPUS DIGITAL CAMERA

Chickpeas + onion/shallots + chopped parsley + olive oil + S&P

Carrot salad

OLYMPUS DIGITAL CAMERA

Grated carrots + chopped parsley

OLYMPUS DIGITAL CAMERA

Mix in dressing: orange juice + garlic + paprika + cumin + chilli powder + olive oil + S&P

OLYMPUS DIGITAL CAMERA

Baked meatballs, roasted aubergine and egg tagine

OLYMPUS DIGITAL CAMERA

Carefully crack eggs into the tagine, around the meatballs

Add diced roasted aubergine to the sauce

Spoon a little sauce over the sides of the eggs

Bake until eggs are cooked

OLYMPUS DIGITAL CAMERA

Granish with chopped coriander or parsley

. . . . December 29th . . . after all the feasting came the no guilt tuna burger sandwich . . .

. . . . . . December 29th . . . after all the feasting came the no guilt tuna burger sandwich – simply delicious!

Recipe for Tuna Burgers
Serves 4-ish

Ingredients

2 tins of tuna in water – drained, or equivalent weight in fresh tuna (uncooked), roughly chopped
1 egg, beaten
Large handful of oats (ground briefly in food processor) or wholemeal breadcrumbs/gluten-free breadcrumbs or cooked quinoa
2 very finely sliced spring onions
1 tablespoon finely chopped parsley
1 clove of garlic very finely chopped

Dash of ketchup (optional!)
Squeeze of lemon/lime juice to taste
Season with black pepper and celery salt

Your favourite bread/rolls


Method


Mix all ingredients together
Make into burger patties (I put them in the freezer for 45 minutes on a baking tray so they keep their shape during cooking)
Fry over medium-high heat in some olive oil. Cook for about 3 minutes a side until golden and piping hot (fresh tuna will require longer cooking)

Suggestions

Good with with baby spinach/rocket, lettuce or watercress leaves, red onions, ketchup, a dollop of plain or lemon mayo/home-made tartare sauce/chilli mayo/sweet chilli sauce, cucumber, radishes, gherkins, capers etc, etc, etc – enjoy!