Any Spanish chefs on here?
Discussion
Got one in the family but he's on hols and can't get in touch. Simple menu for a small group I need to confirm.
Tapas
Albóndiga – savoury meatballs in a paprika-flavoured sauce
Pattas bravas – Fried potatoes with a spicy tomato sauce
Pimentos fritos – Sautéed sweet green peppers with flaked sea salt
Paella de Marisco
Traditional seafood paella with langoustine and local mussels
Paella de Vegetales
Paella with roasted Mediterranean vegetables
Churros con chocolate
Sugared churros with a thick chocolate sauce for dipping
This is the basic premises to which I am thinking of adding creme Catalan and maybe another meat tapas like chorizo and chickpeas.
Any clever suggestions for small'ish (20+) party?
Tapas
Albóndiga – savoury meatballs in a paprika-flavoured sauce
Pattas bravas – Fried potatoes with a spicy tomato sauce
Pimentos fritos – Sautéed sweet green peppers with flaked sea salt
Paella de Marisco
Traditional seafood paella with langoustine and local mussels
Paella de Vegetales
Paella with roasted Mediterranean vegetables
Churros con chocolate
Sugared churros with a thick chocolate sauce for dipping
This is the basic premises to which I am thinking of adding creme Catalan and maybe another meat tapas like chorizo and chickpeas.
Any clever suggestions for small'ish (20+) party?
Kermit power said:
Are you looking for a chef to cook it for you, for recipes for the dishes, or just for constructive comments on the menu regarding possible additions/ substitutions?
possible additions/ substitutionsI can cook it just not 100% convinced of the potential combinations. Client has said "no rabbit" and "no weird seafood" which pretty much knocks and ideas I had on the head!
Have a look at this menu for ideas, I ####### love this place!
http://www.cafeandaluz.com/index.php?option=com_co...
Absolute favourites are;
Chorizo y Butifarra Negra - Chorizo & black pudding sauteed in spicy tomato.
Queso de Cabra al Horno - Grilled goats cheese with Seville orange & chilli marmalade.
Pollo Rebozada con Miel - Chicken fillet in a crisp batter coated with Spanish honey & grain mustard.
Order those everytime and then pick 3 or 4 randoms aswell, another easy one I make as a quick starter at home is Gambas Pil Pil - just a terracotta dish, get the oil up to temp and then in with the prawn, slivers of garlic and chilli. Great for dipping bread into aswell.
http://www.cafeandaluz.com/index.php?option=com_co...
Absolute favourites are;
Chorizo y Butifarra Negra - Chorizo & black pudding sauteed in spicy tomato.
Queso de Cabra al Horno - Grilled goats cheese with Seville orange & chilli marmalade.
Pollo Rebozada con Miel - Chicken fillet in a crisp batter coated with Spanish honey & grain mustard.
Order those everytime and then pick 3 or 4 randoms aswell, another easy one I make as a quick starter at home is Gambas Pil Pil - just a terracotta dish, get the oil up to temp and then in with the prawn, slivers of garlic and chilli. Great for dipping bread into aswell.
It's wrong but.......
http://www.tapasinabox.com/
just don't tell anyone.
My vote goes for Chorizo left overnight in red wine, roast mine whole and then slice it, don't chop it then cook it. If you are going to slice it try roasting it in a tray with new potatoes, chunks of red onion and whole garlic cloves.
As for the Chorizo with chick peas, I tend to throw in some chunks of pork belly if you are stewing it, adds a nice bit of flavour IMO
Also simple things like Prawns in garlic and lemon or Asparugus wrapped in ham? Simple things if you are cooking there and then, it's very easy to get a bit too confident and lose timings with cooking all tapas fresh, I've done it too many times, eyes bigger than both belly and ability
A good filler is always potatoes in paprika. Would have to agree with doing the Tortilla in advance and serving cold.
http://www.tapasinabox.com/
just don't tell anyone.
My vote goes for Chorizo left overnight in red wine, roast mine whole and then slice it, don't chop it then cook it. If you are going to slice it try roasting it in a tray with new potatoes, chunks of red onion and whole garlic cloves.
As for the Chorizo with chick peas, I tend to throw in some chunks of pork belly if you are stewing it, adds a nice bit of flavour IMO
Also simple things like Prawns in garlic and lemon or Asparugus wrapped in ham? Simple things if you are cooking there and then, it's very easy to get a bit too confident and lose timings with cooking all tapas fresh, I've done it too many times, eyes bigger than both belly and ability
A good filler is always potatoes in paprika. Would have to agree with doing the Tortilla in advance and serving cold.
Edited by anonymous-user on Monday 31st January 00:08
Lots of ideas on here - http://www.spain-recipes.com/spanish_tapas.html
I spent quite a bit of time in Gran Canaria with a Spanish family.
The one dish that really sticks in my mind, was the little boiled potatoes (skin on) covered in sea salt.
They then had a 'mojo' which was like a spicy peppery paprikery thing...I wasn't interested in food back then (when I was 14-16) but it was awesome.
They also were big fans of langostines, I remember my family came out with me, and his family entertained us all, there was the biggest bucket of langostines you've ever seen, hundreds of them, must have cost a fortune!
I remember a pie too, it was a hard crust pie with tuna and stuff...looked awful, but tasted lovely.
I'll have to give him a call and ask his Mum to write down the recipes, never thought about it until now.
The one dish that really sticks in my mind, was the little boiled potatoes (skin on) covered in sea salt.
They then had a 'mojo' which was like a spicy peppery paprikery thing...I wasn't interested in food back then (when I was 14-16) but it was awesome.
They also were big fans of langostines, I remember my family came out with me, and his family entertained us all, there was the biggest bucket of langostines you've ever seen, hundreds of them, must have cost a fortune!
I remember a pie too, it was a hard crust pie with tuna and stuff...looked awful, but tasted lovely.
I'll have to give him a call and ask his Mum to write down the recipes, never thought about it until now.
This is it
http://www.grancanaria.com/patronato_turismo/Recip...
I guess a family recipe would possibly be better/refined
http://www.grancanaria.com/patronato_turismo/Recip...
I guess a family recipe would possibly be better/refined
In the North of Spain they quite often will make up thicker Tortillas then slice them in half and then fill them with something such as ham & cheese,prawn cocktail mixture,various cold meats and salad etc.
Habas y Jamon, fried small broad beans with fried jamon cooked & served in olive oil.
Sardines Escabeche
Rabbit in Garlic
Chicken Wings
Chorizo with Chick peas
Salt & Pepper Squid
Pa Amb Tomaquet con Jamon, Country Bread toasted & rubbed with Garlic and Tomato with Jamon Serrano on Top,
Platos of Jamon y Queso,
Mushrooms stuffed with spicy sausage
Small Pinchitos ( Kebabs )
Habas y Jamon, fried small broad beans with fried jamon cooked & served in olive oil.
Sardines Escabeche
Rabbit in Garlic
Chicken Wings
Chorizo with Chick peas
Salt & Pepper Squid
Pa Amb Tomaquet con Jamon, Country Bread toasted & rubbed with Garlic and Tomato with Jamon Serrano on Top,
Platos of Jamon y Queso,
Mushrooms stuffed with spicy sausage
Small Pinchitos ( Kebabs )
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