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Tapas are a kind of finger food aperitif originating in Spain. With its North African variant known in Tunisia, Algeria and Morocco as Kemia (see under Mediterranean recipes), you may drink an aniseed base drink such as Pastis, a spanish anisette or a greek ouzo. The Tapas are also perfect with sherry. |
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Apple cider /Chorizo /Chicken stock /Onion /Olive oil /Sherry vinegar /Pimenton /Bay leaf /Parsley / |
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Vinagreta: combine the garlic, oregano, cumin, coriander and chili flakes in a small bowl. Season with salt and pepper and blend in the vinegar. Beating constantly, slowly pour in the olive oil to form an emulsion. Arrange the artichokes in rows on a serving platter. Pour the dressing over the top and leave to cool completely. Serve with a cool white chardonnay wine. |
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Lemon /Artichokes /Garlic /Oregano /Cumin /Coriander /Chilli /Sherry vinegar /Olive oil / |
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To make the white sauce, melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually whisk in the reserved mussel liquid, the milk and some pepper. Return to the heat and cook while stirring for 1 minute, or until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Cool.
Serve with a cool Alsace Riesling or Gewuztraminer. |
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Mussels /Flour /Butter /Eggs /Breadcrumbs /Parsley /Lemon juice /Tomato paste /Garlic /Spring onions /Olive oil /Milk / |
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To scramble the eggs:
Beat the eggs and add to the pan. Reduce the heat to low and leave to set for 1 minute, then gently fold the cooked egg over the raw egg. Repeat this several times over 4 to 5 minutes. Season to taste and serve immediately. Serve a spanish red wine, such as a Rioja, a cabernet franc from Blaye or Cotes de Bourg (Bordeaux), or a south west french malbec from Cahors. |
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Garlic /Bread /Olive oil /Asparagus /Paprika /White vinegar /Eggs / |
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La Banderilla can also be served as an appetizer with an aperitif glass of vermouth (Cinzano rosso) or port wine. As a starter, it may go along with a Champagne or a cremant of Alsace. |
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Tuna /Lemon /Olive oil /Caperberries /Olives / |
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