From ilyce@tpg.com.au Mon Jun 18 15:47:25 2001 Date: Thu, 14 Jun 2001 21:02:58 +1000 From: ilyce Newsgroups: rec.food.recipes Subject: Tapas (3) Spanish Tapas Followup-To: rec.food.cooking Spanish Tomato Toast Spanish Sausage and Capsicum Spanish Sardines Tapas Geoff Jansz prepares delicious Spanish snacks known as tapas. In a way tapas is the Spanish equivalent of the Chinese yum cha, where you can choose individual serves from many different dishes. In Spain people gather together at Tapas Bars to have a quiet drink and feast on these fantastic little morsels of food. Geoff rates tapas as five star quality when it comes to genuine flavour, friendship and a good glass of beer or wine. Spanish Tomato Toast sourdough olive oil 1 clove of garlic 1 very ripe tomato salt Slice bread thickly, add some olive oil and grill or fry the bread until crisp. Turn once. As soon as you remove the bread from the heat cut the clove of garlic and rub over while the bread's still hot. Take a very ripe tomato, crush it all over the top and then add a sprinkling of salt and a little extra olive oil. Spanish Sausage and Capsicum 1 Chorizo sausage olive oil 1 green capsicum sherry vinegar continental parsley, roughly chopped Chop sausage into bite size chunks. Put olive oil into a frypan and fry sausage on high heat, letting the fat from the sausage come out into the oil. Cut the green capsicum into bite size squares. Turn the sausage and add the capsicum to the pan. Add a splash of good vinegar and the parsley and then give everything a final toss. Skewer pieces of sausage and capsicum with toothpicks, put onto a warm plate and serve. Spanish Sardines 2 small tins sardines in spring water 1 green onion, chopped 1/2 green capsicum 1/2 red capsicum black pepper salt sherry vinegar or dry white wine olive oil sourdough, thinly sliced Spanish smoked paprika Drain the sardines. Put chopped onion and capsicum into a glass bowl. Add black pepper, salt, sherry vinegar and olive oil. Stir. Lay drained sardines onto a plate and sprinkle over the marinade. Cover the plate with plastic and put in the refrigerator for about two hours to let the flavours meld. Grill slices of bread until crispy, then place the sardines with the marinade onto the bread. Drizzle leftover marinade on top. Sprinkle with paprika, add garnish and serve. (Note: the Spanish smoked paprika is very strong, so use a very light sprinkle - far less than you would salt.) Chorizo sausage is available from continental delicatessens and some supermarkets. Spanish Smoked Paprika is available from delicatessens Burke's Backyard, magazine All of Ilyce's Recipes go to rwbf@Topica.com (list name is in lower case) rwbf-subscribe@topica.com (list name is in lower case) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.