Come and join me for a night of tapas for my first event in this very bijou location of The Lakeside cafe, The Fisheries, Abbey Village.
This tapas menu is easily adapted to a vegetarian diet but do let me know when you book. There will be a limited bar available with Spanish influenced drinks on sale.
If you have been to dinner before you will know we kind of start off with a menu but it very much depends on what's in the fridge and what looks good when I go shopping. The food will keep appearing as if by magic until you shout stop!
A board of all things charcuterie, salami, olives and cheese served with a variety of breads to tear and share.
Tortilla - A Spanish classic with only three ingredients, eggs, potatoes and onions but done well it is a miraculous thing.
Pedron peppers if I can get hold of them if not roasted peppers with seal salt and olive oil.
Albondigas - it's the incredibly deep sunny tomato sauce that makes these meatballs extraodinary.
Hot Chorizo With Chickpeas - Cooking this dish fills my kitchen with smells of my Spanish grandma. Onions are fried with a touch of garlic, a splash of wine, a bay leaf and then chorizo is chased around the pan till it releases all its flavours and aromas turning the pan a deep ruby red. A last minute addition of garbanzos (chickpeas) brings this dish to a finale.
Gambas pil pil- one of my favourite tapas dishes - prawns fried in garlic with a slight hint of chilli -
Chicken with rosemary and saffron - off the bone chicken thighs with a hint of rosemary and saffron.
Torta de Naranja - Oranges, almonds and cinnamon are all Moorish ingredients that are much used in southern Spanish cuisine, this cake full all of the ingredients that reminds you of Granada, Seville and Cordoba served with a sticky syrup and cream.
I was lucky enough to travel to San Sebastian a few years ago and had the very famous La Vina cheesecake, the Basque version doesn’t have a crust, and is baked at a high temperature in order to get a caramelised crust while keeping a creamy soft interior. I will be replicating this and serving it with a cherry, orange and star anise compote.