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Thursday, 30 April 2015

Bite Size: Tapas & Pintxos #4 - Gambas Al Ajillo

What exciting few weeks ahead! Stay tuned for the announcement, but for now I can tell you:

How would you like to go out to eat in Dubai and find a place where you can pick through a delicious a la carte menu I have created and cooked myself?! And not just any place, nor just any menu!!! I will go before I say too much,

Stay Tuned and till then feast with your family and friends on this amazing, quick, easy and fantastic garlic infused Prawn; bite size AKA...

Gambas Al Ajillo
You Need
1.5 Kg prawns, peeled and deveined with tail in tact
3/4 cup olive oil
2 tbsp butter
1 garlic head, peeled and crushed
1/4 cup spring onions, thinly sliced
Salt & Black pepper to taste

Toasted mini disks of Pan con Tomate to serve (see recipe on this link)

Season the deveined prawns with salt and black pepper and set aside.

Place the oil and butter along with the crushed garlic in an oven proof saucepan (traditionally a cast iron pot) and place the pan in a preheated very hot oven until the mixture is almost bubbling (around 10 minutes).

Add the seasoned prawns to the bubbling liquid and return to the oven for 5 minutes or until the prawns are cooked through. Make sure not to overcook, there is nothing worse than the rubbery texture of overcooked prawns.

Remove from the oven and place a prawn over each disk of the pan con tomate and drizzle with the cooking liquid. Line on the serving tray and serve hot, warm or cold.

Enjoy ;)

Come back soon for everyone's favourite: Patatas Bravas!!

Relative links:

Tuesday, 28 April 2015

Bite Size: Tapas & Pitxos #3 - Pan Con Tomate

Ok, when it comes to fast, easy and super delicious, it does not get any better than this!

Pan Con Tomate is basically bread that is sliced and toasted (can be used without toasting too). The slices are then rubbed with cracked garlic then rubbed with halved fresh tomato, making sure to squeeze the tomato juice out onto the bread! Of course it will never be complete without a drizzle of olive oil, is anything ever?! Well, simple as that.

I am sharing it here because it is a perfect snack, healthy, fresh, delicious and absolutely niblleiciously addictive! With a glass or two (maybe more) of your fave grape and vintage, who needs more for fab food! But hey, it is also the perfect base for many sandwiches and a tasty side to BBQ's or to juicy dishes (great aid to soak up all the juices and you get the rest!). So make these often and enjoy them with your family and friends and come back soon for the  famous Tapas: Gambas Al Ajillo! which I serve topping these perfectly tasty Pans con tomate.

Watch the fun Pan Con Tomate video below, and see how its made! lol....

Relative links:

Monday, 20 April 2015

Bite Size: Tapas & Pintxos - # 2 Albondigas


Have you tried the croquetas I posted as the first recipe in this "Bite Size" series? If you have not yet, then go ahead try it along with today's Albondigas recipe and serve a couple of Spain's best Tapas & Pintxos made entirely in your kitchens.

These are among my absolute favourite Spanish snacks (to answer some of you who asked on twitter) and I will post a couple more of my faves in this series, so keep posted and give them a try to see why I love them so much ;)

Since I am posting some of your most requested recipes in this series, let me also answer your request for the recipe of my chili-lemon pickle which I demonstrated at The Farmers' Market On The Terrace a couple of Fridays ago... find the recipe on this link.

Thursday, 16 April 2015

BITE SIZE: Tapas & Pintxos - #1 Croquetas

Chicken & Mushroom Croquetas

Snacks make perfect party food. Be it a dinner, a pass around cocktail party or even a sundowner get together, we don't really have to be boring, serving full meals all the time, the same foods, the same mood and the over all same activity! Serving snacks is folds more fun, and paired with the right coolers, drinks or even Gazpacho (cold soup) shots you allow for more interesting conversation and definitely a more fun ambience all together. Don't worry, a variety of snacks and in good amounts will fill up your guests just as a full menu of a seated meal would.

While all cuisines have major varieties of snacks to prepare, I find the Spanish & Basque people to be to the cooks with the snacking hooks! I had once spent 3 weeks just in the Basque region, mostly eating snacks and hardly repeating any one type! Seriously 3 full weeks of different flavours, mostly very interesting flavours and all in a bite or max 2 bites size! I do admit, I have always had a thing for bite size food, so perhaps I am biased to snacks!

Anyhow, summer is almost here, outdoor entertainment is absolutely fun, and since we all look for new ways and new ideas... this summer, I do not wish to bore you with the same old BBQ talk, and the same old entertainment tips with the repetitive same old activities, this summer why not make it more fun? Why not go BITE SIZE :)

So for the coming few posts, I will be going for recipes of some of my favourite Tapas & Pintxos that I have had in Madrid & the Basque Region. Starting of course with

You Need
The pulled roasted meat of 1/2 chicken, finely chopped
1 small onion, finely chopped
5 button mushrooms, finely chopped
2 oyster mushrooms, finely chopped
1 spring fresh Thyme
90 g butter
1 cup all purpose flour
1 cup milk
1/2 cup home-made chicken broth
4 slices bacon (any meat type you prefer), chopped
Salt & Balck pepper to taste
for the crumb coat
1/2 cup all purpose flour
2 eggs, beaten
50g home-made breadcrumbs (you can go for gluten-free crumbs)

Vegetable oil for deep frying (Yup, its fine we can still have fried foods every now and again)

Cook the chopped bacon and onion in the sizzling butter over medium heat, until onion is translucent but not browned. Add the spring of thyme and chopped mushrooms and cook over low heat stirring frequently until the mushrooms are softened and cooked through. Add the chopped pulled chicken and stir to mix, and leave to sizzle for 5 minutes. Remove the thyme, then sprinkle with the flour and mix to coat, then remove from heat.

Gradually add the milk, stirring constantly until the mixture is smooth. Continuing to stir, add the chicken broth and stir until smooth. Return the mixture to the heat, cook stirring until boiled and thickened. Season with salt and balck pepper to taste and refrigerate for an hour before rolling.

Once ready, roll 1 tbsp of the mixture at a time into a croquette (elongated) or a ball shape. Roll each croquette into the flour, then into the the beaten eggs then into the breadcrumbs. Line the coated croquettes on a baking tray and refrigerate for 30 minutes before frying.

Right before serving, deep fry the croquetas until golden. Drain well on paper towels, then transfer to a serving bowl or tray.

Serve with Garlic Aioli (home-made garlic-infused mayonnaise) and enjoy :)

Come back soon for my favourite Tapas: Albondigas!

Relative links: