Category: Starters

Chicken Liver with Caramelized Red Onion Tapa

One of my favourite tapas . The original of this is actually made with duck liver which, if you could get it, would be very decadent and luxurious. However, the more widely available chicken livers work very well, too. The

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Smoked Salmon And Asparagus Tapa

Here’s a tapa that really needs the bread base to support it. Smoked Salmon didn’t sound very Spanish to me but it came from a Spanish book so I imagine it is. Planning serves: 4 preparation time: 10 mins cooking

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Piquillo Peppers Stuffed with Crab and Shrimp

The original of this recipe begins by cooking large raw prawns and making a sauce with the cooking liquid, shells and heads. A little of the sauce is them mixed with the mayonnaise. If you’re preparing a tapas spread single-handed,

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Stuffed Tomato Tapa

Another vegetable unit to add to a spread of Spanish tapas . Smallish tomatoes are great to stuff with all manner of fillings; this is just one. Planning serves: 4 preparation time: 1 hr cooking time: n/a Ingredients 8 small-medium

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Roasted Sweet Pepper Salad

Feel free to use a mixture of red, yellow and/or orange peppers but avoid green peppers in this at all cost. I find that there isn’t a great deal of colour difference between orange and yellow peppers once cooked, either,

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Chicken Liver Paté

Every time I make chicken liver paté, I go through the same head-scratching search. So, finally, here is the answer written down. For parties I make three times this amount which is enough to fill precisely my large Le Creuset

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JC’s Octopus Salad

We got lucky when Morrisons took over our Safeway and we won a reasonable fish counter; they frequently stock octopus which makes for an interesting change and talking point. This recipe is based upon an octopus salad in Sophie Grigson’s

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Caponata

This is a difficult-to-describe concoction: aubergines in a tomatoey, pickley kind of mixture – a sort of Italian slightly sour ratatouille. It makes a great addition to a series of dips for some pitta bread when nattering with friends and

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Romesco de Peix

Romesco is a traditional Catalan sauce made with pounded nuts and peppers. Here, a derivative of it is used to make a Catalan fish and shellfish stew. Firm fish, such as monkfish, works well in a stew but careful substitutions

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Stuffed Tomatoes

Another from the childhood memories of monsieur Raymond Blanc. This seems to be tomatoes stuffed with what is essentially a vegetable risotto. Planning serves: 4 preparation time: 40 mins cooking time: 1 hr Ingredients Olive oil 1 medium onion, finely

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