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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Pinchos morunos and mojo picon

C:\Users\VanessaB\Pictures\pincho moruno and mojo picon

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

Greek, Mexican and Spanish inspired pizza

Pizza

Greek

courgettes

Slice courgettes thinly

Toast some pine nuts

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Spread tomato sauce on the pizza base

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Top with courgettes  + halloumi + pine nuts + oregano

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Drizzle with dill olive oil

Season and cook for 5 minutes at the highest temperature your oven can achieve

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Mexican

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Avocado + garlic + red onion + red pepper + green chilli + lime juice +  sea salt

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Soak chipotle chillies in warm water

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Marinate raw prawns in olive oil and chopped chipotle chillies

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Fry for a minute or two

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Put the prawns + the oil & chipotle from the frying pan in a bowl

Add cayenne + sweet or smoked paprika + finely chopped garlic

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Spread guacamole on to the pizza base

Top with the prawns & drizzle over the marinade

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Add some finely sliced red chillies & Monterey Jack or mature Cheddar +spring onions + sea salt

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Top with more guacamole + finely sliced spring onions + extra red chilli if you like it hot!

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Spanish

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Make Romesco with roasted red peppers + toasted almond & hazelnuts + fried bread + cayenne + paprika + garlic + sea salt+ olive oil

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Spread over the pizza base

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Finely grate Manchego & slice up some Iberico chorizo bellota

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Top the Romesco with sliced ramiro peppers + chorizo + shredded spinach

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Sprinkle over some grated Manchego + garlic oil

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Spoon over more garlic oil and chopped parsley

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Good with an extra dollop of Romesco – shame to waste it!

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‘Fajita’ turkey meatballs with Mexican fry bread

Mexican meatballs and chilli sauce 2015

For the meatballs mix together:

organic or free range turkey mince

+ all the ‘fajita’ spices according to your taste: paprika (sweet or smoked), chilli powder and or cayenne pepper, freshly toasted and ground cumin, oregano, onion & garlic powder (optional)

+ chopped roasted & skinned red peppers

+ crushed garlic

+ chopped coriander & chives

+ breadcrumbs regular or gluten-free (optional)

+ S&P

Shape the meatballs and shallow fry until cooked through

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Shred some Romaine lettuce

Whip up a batch of guacamole (see guacamole post)

& prep your Mexican fry bread (makes 4):

250g plain flour (or gluten-free flour)
1 tblspn baking powder
1/3 cup of Greek yoghurt or milk
Cold water
1/2 tspn salt
Mild olive or rapeseed oil for frying

Method
-Mix together the flour, yoghurt/milk, baking powder & salt.
-Stir in enough cold water and mix until the dough comes together.
-Knead the dough for about 5 minutes or until smooth and silky and then rest the dough for 15 minutes.
-Divide the dough into 4 pieces and roll each portion into circles about ½ cm in thickness.
-Heat your about 2-3cm of your chosen oil in a heavy bottomed frying pan & fry the dough discs in the hot oil until golden, turning once or twice.
-Drain on kitchen roll and keep warm in a low oven until you have finished cooking the whole batch.

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Serve the meatballs with lettuce, soured cream and a good homemade chilli sauce (Photo: our own Meatball Deli roasted sweet red pepper chilli sauce – Medium / Hot / Smoky Hot Chipotle)

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For more meatball ideas visit:

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

Chorizo – two ways

chorizo

Patatas a la Riojana OLYMPUS DIGITAL CAMERA chorizo

Fry the chorizo whole or slice on the diagonalchorizo

Divide the fried chorizo in 2 portionschorizo

Fry the potatoes until golden + peppers + garlic +  fried chorizo + paprika + chilli

Tomatoes/onions/salt cod/pork can be added if you fancychorizo

Add water + salt + pepper

Cover and cook until the potatoes are tenderchorizo & water absorbed

Chorizo braised in red wine

chorizo

Fry the  sliced chorizo in olive oil until golden & add some garlic & fry some more

Pour in the red wine + couple of bay leaves and braise until tender & wine reduced

chorizochorizo

Red pepper, potato & parsley frittata

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In a non-stick pan fry sliced potatoes ( & onions if you like)  in olive oil. Cook over a  medium heat for 15 minutes

When they are beginning to soften throw in some sliced peppers and cook for a further 10 minutes

Stir in some chopped garlic and cook on a low-medium heat for 5 minutes

In a bowl whisk together some eggs and season with salt and pepper

Stir in chopped fresh parsley and chives

Add the cooked potato and red pepper to the bowl of beaten eggs and stir

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Return to the frying pan and cook on a medium heat until the egg is 2/3 cooked

Then either finish cooking the frittata under a hot grill for a further 5 minutes

Or place a large plate on top of the frying plan and quickly turn the pan to invert the omelette – try doing this over the sink if you are an omelette making novice! Then slide it back into the frying pan and cook for around 5 minutes

Frittata

For a super fast supper use any leftovers, including cooked potatoes – boiled or even roasted will do!