Creacipes

Category: Tapas

  • Chorizo in Red Wine

    Chorizo in Red Wine

    This is probably the richest dish I’m planning for Monday Night Tapas, which is exactly why it only needs to be served in a small portion.

    The chorizo is browned first to release some of its paprika-spiced oil, then simmered with red wine, garlic and bay leaf until the wine reduces into a glossy sauce.

    There aren’t many ingredients, so the chorizo and wine really are the dish. Serve it with toothpicks and some bread nearby for whatever sauce is left at the bottom.

    Chorizo in Red Wine

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    Course Tapas
    Cuisine Meditterranean-inspired

    Ingredients

    • 300 g Spanish-style cooking chorizo
    • 150 ml dry red wine
    • 2 tsp minced garlic
    • 1 bay leaf
    • 1 tsp extra virgin olive oil only if needed
    • Black pepper
    • 1 tbsp chopped parsley

    Method

    1. Slice the chorizo into approximately 1–1.5 cm rounds.
    2. Place in a cold frying pan and bring to medium heat. This gives the fat time to render.
    3. Cook for 3–4 minutes, turning occasionally, until lightly browned.
    4. If the pan is very oily, remove a little of the rendered fat. If your chorizo is unusually lean, add the teaspoon of olive oil.
    5. Add the garlic and cook for about 20–30 seconds.
    6. Add the red wine and bay leaf.
    7. Bring to a gentle simmer and cook for approximately 8–12 minutes, turning the chorizo occasionally.
    8. Stop when the wine has reduced substantially and forms a glossy sauce around the chorizo. Don’t reduce it completely dry.
    9. Remove the bay leaf, add black pepper and scatter over parsley.
    10. Serve warm with toothpicks and crusty bread.

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  • Whipped Feta with Roasted Capsicum & Herbs

    Whipped Feta with Roasted Capsicum & Herbs

    With several hot dishes planned for Monday Night Tapas, I wanted something cool and creamy sitting in the middle of the table.

    Feta is quite intense by itself, so I blend it with Greek yoghurt and olive oil until it becomes smooth and spreadable, then top it with roasted capsicum, herbs and black pepper.

    It’s also one of the easiest dishes of the night because it can be made ahead and pulled straight from the fridge when everything else is ready.

    Whipped Feta with Roasted Capsicum & Herbs

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    Ingredients

    • To serve
    • Toasted pita or crusty bread

    Method

    1. Add feta, Greek yoghurt, olive oil, lemon juice and black pepper to a food processor.
    2. Blend until smooth and creamy. Scrape down the sides as necessary.
    3. Spread onto a shallow serving plate, creating a few swirls with the back of a spoon.
    4. Scatter roasted capsicum over the top.
    5. Finish with parsley, oregano and a drizzle of olive oil.
    6. Add chilli flakes and lemon zest if wanted.
    7. Refrigerate until needed, but take it out about 10–15 minutes before serving.
    8. Serve with warm toasted pita or crusty bread.

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  • Patatas Bravas

    Patatas Bravas

    If I’m doing a tapas night, crispy potatoes were always going to make an appearance.

    For my version of Patatas Bravas, I air fry the potatoes rather than deep frying them, then serve them with a smoky tomato and paprika bravas sauce and a simple garlic aioli.

    The potatoes stay fairly simple because the two sauces do most of the work. You get crispy potato, spicy smoky tomato and cool creamy garlic in the same bite.

    Patatas Bravas

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    Ingredients

    • Potatoes
    • 600 g potatoes
    • 1 tbsp olive oil
    • ½ tsp salt
    • Black pepper
    • Bravas Sauce
    • 200 g crushed tomatoes or passata
    • 1 tbsp extra virgin olive oil
    • 2 tsp minced garlic
    • 1 tsp sweet paprika
    • ½ tsp smoked paprika
    • ¼ tsp chilli flakes or to taste
    • 1 tsp red wine vinegar
    • ¼ tsp salt
    • Black pepper
    • Quick Garlic Aioli
    • 100 g whole-egg mayonnaise
    • 1 tsp minced garlic
    • 1 tsp lemon juice
    • Black pepper

    Method

    1. Cut the potatoes into approximately 2–3 cm pieces.
    2. Soak in cold water for 20–30 minutes if you have time, then drain and dry extremely well.
    3. Toss with olive oil, salt and pepper.
    4. Air fry at 180°C for 15–18 minutes, shaking several times.
    5. Increase to 230°C for 5–8 minutes until deeply golden and crisp.
    6. Meanwhile, heat 1 tbsp olive oil over medium-low heat and briefly cook the garlic.
    7. Add sweet paprika, smoked paprika and chilli and stir for about 15–20 seconds without letting the spices burn.
    8. Add tomatoes and simmer for 8–10 minutes until thickened. Finish with red wine vinegar, salt and pepper.
    9. Mix the mayonnaise, garlic, lemon and black pepper separately.
    10. Spoon the bravas sauce over the crispy potatoes and drizzle or dollop with garlic aioli immediately before serving.

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  • Greek Chicken Souvlaki Bites with Tzatziki

    Greek Chicken Souvlaki Bites with Tzatziki

    I wanted one of the five dishes for Monday Night Tapas to be simple grilled meat without another heavy sauce or smoky paprika marinade.

    These chicken souvlaki bites use lemon, garlic, oregano and olive oil, with a cool homemade tzatziki alongside. I use chicken thigh because it stays juicy when cooked hard enough to get some colour around the edges.

    It’s simple Mediterranean cooking and a good contrast to the richer dishes on the table.

    Greek Chicken Souvlaki Bites with Tzatziki

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    Course Side Dish
    Cuisine Meditterranean-inspired

    Ingredients

    • Chicken
    • 500 g boneless skinless chicken thigh cut into bite-sized pieces
    • 1 tbsp extra virgin olive oil
    • 1½ tbsp lemon juice
    • 2 tsp minced garlic
    • 1 tsp dried oregano
    • ¾ tsp salt
    • ½ tsp black pepper
    • Zest of ½ lemon
    • Tzatziki
    • 150 g Greek yoghurt
    • ½ Lebanese cucumber grated
    • 1 tsp extra virgin olive oil
    • 1 tsp lemon juice
    • ½ tsp minced garlic
    • 1 tbsp chopped dill or parsley
    • Pinch of salt
    • Black pepper

    Method

    1. Combine the olive oil, lemon juice, garlic, oregano, salt, pepper and lemon zest.
    2. Add the chicken and coat thoroughly. Refrigerate for 30 minutes to 4 hours.
    3. For the tzatziki, grate the cucumber and squeeze out as much water as possible.
    4. Mix cucumber with yoghurt, olive oil, lemon, garlic and herbs. Season and refrigerate until needed.
    5. Thread chicken onto small skewers, or cook as individual bites.
    6. Air fry at 190°C for 10–12 minutes, turning halfway, until cooked through.
    7. Finish at 220–230°C for 2–3 minutes for some charred edges.
    8. Serve hot with cold tzatziki and a squeeze of lemon.

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