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Tapas feast: tortilla, glazed chorizo, manchego cheese, cured meats & honey, stuffed peppers, rolled anchovies
Ingredients
- Serves 6
- Ingredients
- BUY INGREDIENTS AT
- For the tortilla
- 250 g baby new potatoes
- 1 small red onion
- 1 teaspoon fennel seeds
- 2 cloves garlic
- ½ small bunch fresh rosemary
- 8 free-range eggs
- 1 large handful prewashed rocket, to serve
- For the chorizo
- 250 g semi-cured whole iberico chorizo
- 2 cloves garlic
- 4 tablespoons red wine vinegar
- 1 tablespoon runny honey
- For the peppers
- 50 g Manchego cheese
- 1 loaf ciabatta
- 50 g blanched almonds
- 1 small bunch fresh thyme
- red wine vinegar
- 450 g jarred whole peppers
- For the Manchego
- 100 g Manchego cheese
- 100 g quality Spanish cured meats, such as pata negra
- runny honey, for drizzling
- instant or quality ground coffee
- 1 handful black olives
- 2 sprigs of fresh thyme or oregano, optional
- For the anchovies
- 50 g chilled marinated or dressed anchovies
- a few sprigs of fresh flat-leaf parsley
- 1 lemon
- 150 g cherry tomatoes
- smoked paprika, for dusting
- For the seasonings
- olive oil
- extra virgin olive oil
- sea salt
- black pepper
- To serve
- 1 bottle sparkling water, to serve
- 1 orange, to serve
- 1 bottle dry sherry, chilled, to serve
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