Friday, May 27, 2011

Tapas with olives, goat cheese, white mushrooms and roasted almonds

 For the night at our friend's house I also made some tapas.
Unfortunately I couldn't bring most of them with me
since the ones that get marinated have to steep for several hours or days
to unfold their full flavour.

Making tapas is a lot of fun. 
Not only do they taste good and round up a nice summer meal.
The ingredients for tapas are cheap, the food is easy to prepare, looks pretty good and,
when marinated and filled in glasses, makes nice presents for your family and friends.
People are usually pretty impressed by it and homemade tapas taste so much better
then the ones you buy in grocery stores.

Just make sure to get some (small) preserving jars 
for marinating your tapas  in for a few days.

 You will see the preparations are really simple and go quickly.
All you need is the right ingredients and some patience...

Marinated olives

½ tsp coriander seeds
½ tsp fennel seeds
1tsp fresh rosemary leaves, chopped
2 tsp fresh parsley, chopped
2 garlic cloves, smashed or finely chopped
1 tbsp sherry vinegar
230g olives (you can mix black and green olives together)
2 tbsp olive oil 

In a mortar grind up the coriander and fennel seeds.
Mix in the chopped rosemary leaves and parsley, garlic, vinegar and olive oil and mix well.
Pour the mixture over the olives and let it marinate for up to one week.
You might need more oil to cover the olives in the jar.

Marinated goat cheese

150g soft goat cheese (like brie)
6 tbsp olive oil 
1 tbsp whit wine vinegar
1 tsp black pepper corns
1 garlic clove, cut in slices
3 tarragon or thyme twigs (or both...)

Cut the cheese into bite-sized pieces/cubes.
Mix olive oil, vinegar, pepper corns, garlic and herbs together 
and pour the mixture over the cheese.
Let the cheese marinate up to 3 days.
Again you might need more olive oil to cover the cheese bits in the jar.

Marinated white mushrooms

2 tbsp olive oil
1 small onion, finely chopped
1 garlic clove smashed or finely chopped
1 tbsp tomato purrée
50 ml white wine
2 cloves
1 pinch of saffron stigmas
225g white mushrooms
50 ml water 
black pepper

Heat up the olive oil in a pan. 
Add onion and garlic and on medium heat cook them until soft.
Then add tomato purrée, wine, water, cloves and saffron 
and season to taste with salt and pepper.
Bring to a boil, cover it and let it simmer for 45 minutes.
You might need to add more water in between.
Add the mushrooms to the sauce, cover it up again and let it steep for another 5 minutes.
Have it cool down a bit before letting it cool down completely 
and steep in the refrigerator overnight.
Serve cold.

PS: I added more water to the sauce and ended up having much more sauce than mushrooms. Since the taste of the sauce is pretty strong, especially after adding salt, 
I would recommend to use more mushrooms. 
Rather 300-350g.

Roasted almonds

¼ tsp cayenne pepper
2 tbsp coarse sea salt / sea salt flakes
2 tbsp butter
4 tbsp olive oil
200g blanched almonds

Mix salt and cayenne pepper in a bowl.
In a pan heat up butter and olive oil.
Add the almonds and slowly let them roast for about 5 minutes or until golden brown.
Pour the almonds into the salt and cayenne mix (in order to avoid pouring all the surplus butter/oil into the salt mix, you might wanna strain them).
Turn almonds in the salt-cayenne mix until they are evenly coated.
Let them cool down.

No comments:

Post a Comment