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    The Tapas Episode

    Uploaded by

    Micaela Pineda
    The document provides recipes and ideas for 16 tapas dishes, including fresh goat cheese with chutney, tuna salad, pan con tomate topped with cured meats, roasted eggplant babaganoush, roasted peppers on bread with anchovies and olives, and smoked salmon on cream cheese. It also includes a recipe for making Txistorra, a spicy Spanish pork sausage.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    The Tapas Episode

    Uploaded by

    Micaela Pineda
    43 views2 pages
    The document provides recipes and ideas for 16 tapas dishes, including fresh goat cheese with chutney, tuna salad, pan con tomate topped with cured meats, roasted eggplant babaganoush, roasted peppers on bread with anchovies and olives, and smoked salmon on cream cheese. It also includes a recipe for making Txistorra, a spicy Spanish pork sausage.

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    pintxos

    Original Title

    Pintxos

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    The document provides recipes and ideas for 16 tapas dishes, including fresh goat cheese with chutney, tuna salad, pan con tomate topped with cured meats, roasted eggplant babaganoush, roasted peppers on bread with anchovies and olives, and smoked salmon on cream cheese. It also includes a recipe for making Txistorra, a spicy Spanish pork sausage.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    43 views2 pages

    The Tapas Episode

    Uploaded by

    Micaela Pineda
    The document provides recipes and ideas for 16 tapas dishes, including fresh goat cheese with chutney, tuna salad, pan con tomate topped with cured meats, roasted eggplant babaganoush, roasted peppers on bread with anchovies and olives, and smoked salmon on cream cheese. It also includes a recipe for making Txistorra, a spicy Spanish pork sausage.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    (1) Fresh goat cheese topped with sweet pepper chutney and walnuts - the

    sweet pepper chutney can be replaced with a tomato confit, port jelly or
    honey.
    (2) Tuna with lemon, capers and mayonnaise - the tuna should be oil
    packed and of high quality; I added a tablespoon of mayonnaise to a small
    (50g) can, a teaspoon of chopped capers, and half a teaspoon of grated
    lemon rind as well as a teaspoon of lemon juice and salt and pepper to
    taste; you can also toss in a teaspoon of chopped, fresh flat leaf parsley.
    (3) Pan con tomate (see The Tapas Episode) topped with sliced embutidos
    (charcuterie) - in this case, I used fuet (a peppery cured pork sausage), but
    chorizo, lomo (cured pork loin), and jamn (ibrico or serrano ham) are
    also popular choices.
    (4) Roasted eggplant (see The Charred and the Seedless) with tahini and
    fresh cilantro - this eggplant was really an impromptu babaganoush; I took
    a small roasted eggplant, removed the skin and chopped the flesh, added
    about a teaspoon of lemon (to taste), one and a half tablespoons of tahini, a
    finely grated small clove of garlic and salt to taste; I topped the eggplant
    with chopped fresh cilantro.
    (5) Roasted peppers (see The Charred and the Seedless) on pan con tomate
    (see The Tapas Episode), topped with anchovies and green olives - the
    higher quality the anchovies and olives the better; in particular, you want
    to stay away from anchovies that are overly salty.
    Other ideas, some inspired by my favourite Barcelona bars, are
    (6) smoked salmon over cream cheese or thick yogurt topped with capers
    and lemon rind (inspired by Quimet i Quimet, see Tapas - Basic - Part 1);
    (7) pat or foie gras topped with caramelized onions (Quimet i Quimet, see
    Tapas - Basic - Part 1);
    (8) slices of tortilla (see The Tapas Episode) on pan con tomate (see The
    Tapas Episode) sprinkled with sea salt and finely chopped parsley;
    (9) sauteed mushrooms (see Tapas Menu - Take 2) with thyme topped with
    gruyere and broiled in the oven;
    (10) smoked mackrel or trout topped with a green olive tapenade and
    quartered cherry tomatoes;

    (11) white bean dip (see Dipping into White Beans) sprinkled with chopped
    spring onions;
    (12) grilled chorizo over thinly sliced green apple drizzled with maple
    syrup;
    (13) manchego cheese topped with sliced fresh figs and drizzled with
    honey;
    (14) grilled peach quarters or apricot halves wrapped in jamn serrano and
    drizzled with maple syrup;
    (15) tomato slices topped with fresh mozarella, salt, a dollop of pesto and a
    basil leaf;
    (16) skewers of 2-3 shelled fresh prawns, salted, brushed with oil and
    grilled (1 minute or so on each side) served over toasted bread smeared
    with a dollop of allioli

    Txistorra (my way)


    1,200 g fatty pork shoulder
    500 g back fat
    8 garlic cloves, finely chopped
    20 g mild Pimentn de la Vera (smoked paprika)
    6 g hot Pimentn de la Vera (smoked paprika)
    34 g sea salt including cure
    5 g caster sugar
    5 g dextrose
    Yoghurt (lactic acid fermentation starter) and mould culture
    22 mm sheep casings
    Meat and fat ground on 8 mm/~5/16" plate. Mixed well with the
    seasoning and yoghurt. Stuffed in 65 cm/2 ft lengths (to fit in the
    chamber). Sprayed with mould culture and fermented for 36
    hours at 22 C/72 F and 90+% RH. Then dried at 12 C/54 F and
    appx. 80% RH until 30% weight loss (five days).

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