Please use British products where possible to support local businesses and farmers.
Ingredients
Spanish Extra Virgin Olive Oil
Filippo Berio Garlic Olive Oil
Rainbow Peppercorn
Pink Himalayan Rock Salt
Anchovies
Diced Beef
Diced Chicken
Parsley
Dill
Chorizo Sarta
Spanish Serrano Ham
Sunkissed Tomatoes
Peppers
Marvelllous Tomatoes
San Marzano Tomatoes
Mixed Spanish Olives
Baby Button Mushrooms
Lemon
Red Leicester Cheese
Miniature Potatoes
Corn Nuts, Chick Peas, Sunflower Seeds
Toasted Mini Bread Rolls
Preparation/Cooking
Place a pan on medium heat, using the Spanish olive oil. Cook the seasoned chicken until brown, stirring frequently. Once cooked place in the oven on a very low heat setting, in a heat proof dish.
Cook the seasoned beef until a light greyish colour. Then place in the oven in the heat proof dish. Cook the chopped potatoes until a golden colour. Then place in the oven in a heat proof dish.
Cook the sliced chorizo for 2 minutes, then place in oven in a heat proof dish. Place mushrooms, peppers, tomatoes in the pan and cook until they sweat down. Keep the oil clean, this may involve a change of oil between cooking meats and cooking the veg.
Use the anchovies, olives, cheese, bread rolls, parsley, dill, serrano ham, lemon and garlic olive oil to make combinations of tapas to suite your own taste.
A combination could comprise of my choice of mixed olives, anchovies, san marzano tomatoes garnished with parsley.
Pan fried potatoes with chopped up serrano ham garnished with dill.
Chorizo, mushroom, pepper and tomatoes.
Bread roll with chopped serrano ham and chicken.
Beef, chicken, chorizo, tomato garnished with dill and parsley.
The tapas dishes are ideal starters or snacks with drinks. Perfect for summer meals.
Please be aware that food items in these tapas dishes are optional and cooking times, cooking heat are subject to your own personal cooking appliances.
Music: September
Musician: Not The King
Free License