SPANISH TAPAS

Do you ever dream about food and then spend the entire day planning the process of creating the dish? I do – often.   Sometimes, the food doesn’t exactly live up to the dreamlike expectation and you are left a little underwhelmed.  Not so in this case, this little plate of tapas ticked all my dream boxes and then some.  It’s not a quick fix though, so if you are making this dish, do it at when you have lots of time. 🙂

INGREDIENTS

Salsa
1 pack of good quality vine tomatoes
half a red onion
handful of coriander
salt
dash of vinegar
1/2 lime

Sprout Guacamole
2 avocados
handful of coriander
1 lime
pinch of salt
bag of sprouts

Spicy Potatoes
1 pack of new potatoes
1 onion
1tsp chilli powder
1tsp parsley
1 tsp coriander seeds
1 tsp cumin
1 clove of garlic
3cm of fresh ginger
1 tbsp paprika
1/2 tin of chopped tomatoes
100 ml water

Stuffed Tomatoes
1 white onion
1 tsp hot smoked paprika
1 tsp oregano
1 clove garlic
1/2 tsp salt
2 tbsp tomato puree
100g rice
water
100g spinach
4 beef tomatoes

Corn
mini corn on the cobs
vegan butter
2 tsp paprika

Mini Peppers
mini peppers (or sliced green peppers)
rapeseed oil spray

1. To make the salsa, chop the cherry tomatoes in quarters and add to a bowl with a little salt and leave to stand for 10 minutes.
2. Finely chop the onion and coriander and add to a separate bowl with the vinegar and lime juice
3. Drain the tomatoes of their juice (keep for a pasta sauce or salad dressing!)
4. Add to the onion mix and refrigerate
5. To make the guacamole, add the avocados, salt, lime and coriander to a processor and pulse – keep some texture so it’s not too smooth
6. Peel and slice the sprouts and roast in a little rapeseed oil for 30 minutes at 180
7. Leave the sprouts to cool
8. To make the spiced potatoes, slice the potatoes, add a splash of oil and roast for 30 minutes at 200
9. Meanwhile, fry the onion with the spices until translucent.
10. Add the tinned tomatoes and water and simmer for 30 minutes and then blend
11. Add the cooked potatoes to the tomato sauce and transfer to an oven dish and cook for 20 minutes, uncovered at 180
12. To make the stuffed tomatoes, firstly slice the top off at the vine core and remove all the seeds so the tomato is hollow
13. Fry the onion with the herbs and spices for 3 minutes, add the water, rice, tomato puree and cook for 20 minutes
14. Add the spinach and remove from the heat
15. Spoon the rice mixture into the tomatoes, top with the tomato lid and cover with a lid or foil
16. Cook for 30 minutes at 180
17. To make the corn mix the butter, salt and paprika in a bowl
18. Take some foil, spread the butter on the corn and wrap in the foil
19. Cook for 20 minutes at 200
20. To make the peppers, spray with oil and cook for 20 minutes at 180 uncovered

A lot of work, but for real rewards and a lot of it can be prepared ahead of time.  Great for a dinner party, especially as a crowd pleaser for non vegans.