Tapas Recipe Ideas

Having a get together for my sons graduation.

Want to have finger food and thought about tapas any recipes welcome.

 

You've asked the right person! I live in Spain here goes!!! heres th Spanish recipies I know, I'll post another reply with finger food recipies (PS you can tell I'm a vegetarian!!!)
Spanish Omelette -Tortilla de Patatas


8 Eggs
2 tablespoons of Oil

Ingredients for the garnishing
200 gr. Potatoes
50 gr. Onions
5 cl. of Oil
Salt, Pepper


Preparation

Chop the onions very finely. Cut the potatoes in thin rings. Brown the potatoes in 5 cl of hot oil in an uncovered pan. Stir occasion- ally. Take them out and drain them when cooked. Add the onions and let them simmer for about 3 minutes while stirring. Lightly beat the eggs in an earthenware pan. Add the potatoes and the onions. Season with salt and pepper. Use a perfectly clean pan 20 cm in diameter. Heat 2 tablespoons of oil on a brisk fire. Pour the eggs. Immediately and incessantly lift the edges of the omelette all around, with a fork, and bring the cooked parts towards the centre. Cook until the desired consistency is obtained. Cease stirring the omelette for a few seconds in order to brown it lightly underneath. Slice the omelette on to a plate and put it back again in the pan to turn it over. Leave to cook for 1 minute and slide it on to a warm dinner plate.

Stuffed and Rolled Eggplant Tapas
(BERENJENAS BRASEADAS)

Yield: 2 appetizer servings

1 medium eggplant, about 1 pound
salt
olive oil for brushing
6 ounces goat cheese, softened
pinch each: thyme, rosemary, salt, freshly ground pepper to taste
4 ripe plum tomatoes
4-5 tablespoons extra-virgin olive oil
1/4 cup minced fresh basil
Garnish: 6 leaves of rocket or watercress 6 leaves of basil

Cut eggplant lengthwise into slices each 1/4 inch thick or thinner; there should be at
least 6 inner slices; discard the slices with lots of skin. Sprinkle
with salt on both sides; let drain on paper toweling while grill
heats. Pat eggplant dry and brush lightly with oil. Grill or broil,
4 inches from heat source, until eggplant is golden on both sides
and tender, about 10 minutes. Cool.

Mix goat cheese in small bowl with thyme, rosemary, salt and pepper.
Spread cheese mixture evenly over eggplant slices and then roll
up.

Finely dice tomatoes and mix with olive oil to taste, minced basil,
salt and pepper.

Divide tomato mixture between two plates. Top each plate with three
eggplant rolls. Garnish with rocket and basil leaves.


Cherry Tomatoes Stuffed with Spanish Olive Tapenade

Ingredients :
1/2 cup Spanish olives with pimento
1 1/2 tsp Drained capers
1 tsp Brandy, preferably a Spanish brandy,
such as Solera Gran Reserva
1/4 tsp Freshly-grated lemon zest
2 tbl Extra-virgin olive oil
32 sm Cherry tomatoes
Chopped fresh parsley for garnishMethod :


* Make the tapenade: In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.

* With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

 

Here ther party/finger food

Bruschettas with Goats' Cheese, Basil &Tomato

1 small slim French loaf (sometimes called baguettine)
approximately 2 oz (50 g) mild, creamy goats' cheese (the spreadable kind that comes in tubs is fine)
3-4 fresh basil leaves
2 firm, medium-sized tomatoes
11/2 tablespoons good-quality olive oil
1 clove garlic, crushed
1 level tablespoon Italian pesto
sea salt and freshly milled black pepper

You will also need a baking sheet.
Pre-heat the oven to gas mark 4, 350Ã?°F (180Ã?°C).First combine about 1 tablespoon olive oil with the crushed garlic and spread over the baking sheet, then slice the bread into thinnish rounds; you won't need all the loaf. Now arrange the slices on the baking sheet, press them into the oil then turn them the other way up so that each surface has a slight coating of garlicky oil. Bake them in the centre of the oven for 20-25 minutes, or until they have turned a golden brown and become very crisp. Do watch the timing on this ââ?¬â?? I have thrown away more burnt croutons of bread than I care to remember! Cool them on a wire rack and store in an airtight tin until you need them (they will be okay for up to 2 weeks, which is very helpful).
When you're ready to serve, skin the tomatoes by pouring boiling water over them, leave for 1 minute, then halve them, scoop out the pips, slip off the skins and chop the flesh into tiny dice. Now simply spread each crisp bread slice first with a thin layer of pesto, then with a generous layer of goats' cheese, and sprinkle on the diced tomato together with a little crushed sea salt and coarsely ground black pepper. Finally, using a small teaspoon, add a few droplets of olive oil ââ?¬â?? though be careful not to overdo this. Scatter a few fresh basil leaves over the bruschettas to serve.


Cherry Tomato, Marinated Feta and Basil Skewers

Makes 40

Ingredients
350g/12oz feta (enough to make 40 squares)
120ml/4fl oz extra virgin olive oil
1 unwaxed lemon, zest only
2 tsp freshly chopped oregano
1 tsp cracked black pepper
40 cherry tomatoes
large bunch of basil
40 long skewers

Method
1. Cut the feta into 40 even squares and place in a bowl. Pour over the olive oil; add the lemon zest, oregano and cracked black pepper. Leave to marinate for at least 2 hours or preferably overnight.
2. To assemble, take a skewer and place a cherry tomato first, follow with a cube of the feta. You could prepare the skewers to this stage in advance, just keep refrigerated.
3. Finish each one with a basil leaf. Skewer one tip of the leaf then the other tip so it looks like a little sail. Repeat until you have forty skewers.

Mini Jacket Potatoes with Rocket Dips


Ingredients
900g/2lbs new potatoes
55ml/2fl oz virgin olive oil
salt flakes
For the first dip:
100ml/31?2fl oz cr�©me fr�¢iche
2 limes, juice and zest
1 tbsp hot smoked paprika
salt and freshly ground black pepper
For the second dip:
1 small onion
3 garlic cloves, crushed
1?2 red chilli, chopped finely
55oz/2oz dark brown sugar
290ml/10fl oz tomato ketchup
55ml/2fl oz dark soy sauce
1 tsp fennel seeds, crushed
olive oil

Method
1. Preheat oven to 190C/375F/Gas 5.
2. Wash and drain the potatoes and place in a bowl. Drizzle with a little olive oil and sprinkle with salt flakes.
3. Wrap potatoes in pieces of foil and place on a baking sheet. Bake for approximatley 45 minutes. Whilst the potatoes cook prepare the dips.
Make dip one:
4. Mix together the lime juice, zest and paprika. Pour in the cr�©me fr�¢iche and stir adding a little seasoning. Serve in a bowl alongside the baked potatoes.
Make dip two:
5. Fry the onion and garlic in olive oil with the chilli, fennel seeds and brown sugar.
6. Add the soy sauce and ketchup and season with salt and pepper.
7. Bring to the boil and simmer for a few minutes to infuse the flavours. Serve in a bowl alongside the baked potatoes.

Mediterranean Puffs

Makes 30

14 oz puff pastry
Flour for dusting
Butter for greasing
1 small egg yolk
1 tsp water
1/2 tsp salt
2 tsp poppy seeds
2 tsp yellow mustard seeds
Chunky Pesto recipe, or 1/3 cup ready-made pesto
Chunky Tapenade recipe, or 1/3 cup ready-made tapenade
1/3 cup sun-dried tomatoes in oil, drained and coarsely chopped
3/4 cup grated Parmesan cheese
3/4 cup shredded Cheddar cheese
You will also need a 2-inch fluted cutter



Roll the pastry out on a lightly floured surface into a 12 x 14-1/2 inch rectangle.

Cut out 30 pastry rounds using the cutter. Place them onto lightly greased baking sheets, leaving space between each to allow them to rise. Do not reroll the s****s as they will not rise evenly.

Mix the egg yolk, water, and salt together in a small bowl, then brush the tops of the pastries with this glaze. Do not let the glaze run over the sides of the pastries, as this will keep them from rising.

Sprinkle the pastries with the poppy and mustard seeds and chill for 30 minutes.

Preheat the oven to 375�° F. Bake the pastries for 10-15 minutes or until they are well risen and a rich golden color. Cool on a wire rack.

Put the pesto, tapenade, and sun-dried tomatoes into 3 separate bowls, divide the Parmesan and Cheddar between them, and then separately pulse each batch in a blender until you have a thickish paste.

Split the cooked pastries in half. Spoon each of the fillings into 10 of the pastries and cover with the tops.

Place on baking sheets and reheat the pastries at 375�° F. for 10 minutes or until hot. Serve.


Advance preparation:
Cut out the pastries, cover, and refrigerate up to 1 day ahead. On the day, glaze, bake, and fill up to 6 hours before. Reheat to order.


If you want more let me know

 

Thankyou very much Biscombe a big help we were over in Almeria Murcia to relatives last week is it stll as hot .
Tue it was hot and sticky it got near to 40deg.

Quite a selection Thur and Frid shall be inmy kitchen party on Sat.

If you have any more recipes and I can print these out and complie into a recipe booklet.

Tahkyou once again.

 

I'm glad they are of use to you! Have a great party, let me know how you get on! yep it's scorchio here too! just been for a dip to cool off!! best to do al the gardening in the morning and late at night!

 

Oh, those cherry tomatoes stuffed with tapenade. Made them tonight for a few friends and a bottle of rose. YUM!

Wasn't Spanish brandy though which just means I shall have to make them again.

TO

 

hehehehheheheheh!!!! get that brady out!!!!!