Simple and tasty tapas dishes that can be made in advance, with creamy and intense flavours, packed in small individual jars or ramequins and served with sliced sourdough bread, baked
with olive oil, thyme and a little garlic.
To make the pâté:
250 gr smoked mackerel (boned, skinned)
100 gr Philadelphia cheese
¼ lemon juice and zest
Put everything in a food processor, check the seasoning and pack in jars.
Meanwhile melt a little butter and add fresh grated horseradish, lemon juice and salt, top the jars with the melted butter and grated
Keeps for 3 days.
Take out 15 minutes before you served it and garnish it with the croutons.
Spicy Nduja Calabrese & potato croquettes with aioli:
Nduja in a soft fiery sausage spread from Calabria in Italy, it has an intense and deep flavour.
Simply mix one part Nduja with 2 part potatopulp, add cherry vinegar, salt and parsley to taste.
Roll in small bowls, dust with flour, egg and bread crumbs.
To make the pulp, wash large potato, we suggest Cyprus potatoes which are largely available and are good quality. Prick them with a knife and bake at 200C* for 40 minutes depending on your oven. Take them out of the oven and let them set for a couple of minutes , cut in half and scoop out the potato pulp.
Crush it in a bowl with a fork, add the Nduja, cherry vinegar, parsley and salt, roll in to small bowls and off you go. Once made it freezes well.
30 gr pasteurised egg yolk
1 small garlic clove
¼ lemon juice
Splash of vinegar
Pinch of salt
Cracked black peppercorns
100 ml rapeseed oil
Start with crushing the garlic and chop it very small with a knife, add the salt and keep chopping until you have a paste.
Place the paste in a ball along with egg yolk and vinegar, whisk and start combining the rapeseed oil slowly until you obtain a nice thick mayonnaise.
Finish with a little lemon juice, salt and pepper.
Can be kept in the fridge for 2/3 days.
Note that if you are using other vegetable oils they wouldn’t stay emulsified after refrigeration
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