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Delicious Tapas Feast Recipes

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by Bettina Buechel (subscribe)
I am a writing Novelist from Austria - www.bettinabuechel.com/entangled_souls.asp - I am living in South Australia since December 2010 and enjoy it a lot. Besides this I look after a small vineyard - www.lot333wines.com.au
Published August 7th 2012
Fun cooking at home
It's a cold and windy day outside. You and your partner have no clue where and what to dine at this unpleasant day. To go out for lunch or dinner both of you are not in the mood and the Barbie is stored away for the winter season. We have found ourselves in this situation last weekend. I am glad, that my husband had a brilliant idea. He suggested a tapas feast at home, where we cook together a variety of small dishes. I was immediately impressed. After putting the individual tapas dishes together we drove with our shopping list to the local store.

During the day we cooked 5 different tapas dishes. 2 for lunch and 3 for dinner. And three of these dishes I want to share with you.

All recipes serves 2 people.

1. Lemon-chilli sardines

A very simple and fast way to upgrade tin sardines to a delicious Tapas dish.

Lemon chili sardines
Lemon chili sardines


Ingredients:

1 tin of sardines (in spring water!)
lemon (zest and juice)
1/2 garlic clove (finely diced)
1 tablespoon olive oil
1 small red chilli
1 tablespoons continental parsley (chopped)
Sea salt and freshly ground black pepper


Method:

1. Trim the sardines in bite sized pieces with a fork and place it on a small plate. Drizzle a bit of the spring water over the sardines.
2. Sprinkle the lemon zest over the sardines.
3. Slice the lemon again in half. Take one quarter and squeeze the juice over the sardines.
4. Take the other quarter, remove the peel and white pith and chop the lemon finely. Sprinkle the lemon pieces over the sardines.
5. Sprinkle the diced garlic clove over the sardines.
6. Deseed the chili, chop it finely and sprinkle it over the sardines to your liking (hot or not).
7. Drizzle the olive oil over the sardines.
8. Sprinkle the parsley over the sardines.
9. Season it with sea salt and freshly ground black pepper.
10. Serve with toasted baguette slices.

Cost: ~ $ 2 - 4

2. Roasted accordion squids on a bed of fennel orange salad

These fancy squids would excite your guests as well.

Roasted accordion squids on a bed of fennel orange salad
Roasted accordion squids on a bed of fennel orange salad


Ingredients:

Fennel orange salad:
1 (baby) fennel bulb
1 orange (segmented)
½ Spanish onion (finely sliced)
1 tablespoon lemon juice
1 tablespoon white/red wine vinegar
4 tablespoon olive oil
1 garlic clove (crushed)
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper

Roasted squids:
1 medium-sized squid tube (about 150 g), skinned and cleaned
3 garlic cloves (finely diced)
1 red chilli (deseeded and finely diced)
1 lemon (zest and juice)
1 spring onion (chopped)
3 tablespoons olive oil


Method:

Fennel orange salad:
1. Thinly slice the fennel and place it together with the onion in a salad bowl .
2. Put vinegar, lemon juice, mustard, garlic and olive oil in a screw-top jar. Season with salt and pepper and shake to combine.
3. Add orange segments and dressing and toss to combine.
Tipp: Prepare the salad early enough so that the dressing may move into the fennel properly

Roasted squids:
1. Slice the squid into half centimetre thick intervals (leave about 1 centimetre uncut); the squid should still be in one piece after slicing – it looks like a small accordion.
2. Heat a frying pan to medium heat.
3. Fry 3 tablespoons of olive oil, the chopped chilli and garlic in the pan for about 5 min (the garlic should be lightly browned).
4. Put aside the mixture into a small bowl and wipe out the pan with a paper towel.
5. Re-heat the pan on the hob to a very high temperature with 1 table spoon of olive oil.
6. Roast the squid in the pan (leaving each side for about 2 to 3 minutes in the pan so that the squid turns brown and get caramelised).
7. Put the fennel salad on a small plate, take the roasted squid and place it on the fennel.
8. Sprinkle the lemon zests over the squid.
9. Take the olive oil/chili/garlic mixture from the bowl and drizzle it over the squid and salad.
10. Sprinkle the spring onions over the squid and fennel salad.
11. Drizzle the lemon juice over the squid.
12. Sprinkle it with sea salt and freshly ground pepper.

Cost: ~ $ 5 - 7

3. Albondigas with tomato sauce

A hearty Spanish dish with an oriental twist

Albondigas with tomato sauce
Albondigas with tomato sauce


Ingredients:

8 mini hamburgers (beef or lamb)
1 250 g peeled and sliced tomato (tin)
2 garlic cloves (finely diced)
1 red chilli (deseeded and finely diced)
½ mid-sized Spanish onion (finely chopped)
½ teaspoon grounded coriander seeds
½ teaspoon curry powder
½ teaspoon grounded paprika
1 teaspoon sugar
Fresh coriander (chopped) – ALTERNATIVE: continental parsley
½ lemon (zest)
4 tablespoons olive oil
Sea salt and freshly ground black pepper


Method:

1. Heat a small pot with 3 tablespoons olive oil and roast chilli, garlic and onion mixture with low heat for about 5 minutes (the garlic and onions should not turn brown).
2. Add the sliced tomato.
3. Season it with coriander seeds, curry powder, ground paprika, sugar, sea salt and freshly ground black pepper.
4. Cook it over low heat for about 30 minutes.
5. Form the mini hamburgers into small balls.
6. Heat 1 tablespoon of olive oil in a frying pan and fry the hamburger balls from all sides for about 5 minutes (or until golden brown).
7. Put the hamburger balls into the pot with the Tomato Sauce and sizzle it on low heat for about 5 minutes.
8. Stir the zests and the coriander into the tomato sauce.
9. Serve hot with white bread.

Cost: ~ $ 7 - 9

This three recipes are easy and quick to prepare at home. In addition, cooking together is fun, but even more pleasure makes the eating of the dainty dishes.

Stuffed champignons
Stuffed champignons
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Why? For the love of cooking
Where: @ home
Cost: ~ $ 14 - 20
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