Gather:
- A pack of thin chorizo slices (around 30 slices)
- One jar Pimento stuffed olives
- 30 cocktail sticks (one per chorizo slice)
- Some black olives (preferably pre-marinated in garlic & herbs)
- A pack of manchego cheese (approx. 200 grms)
- A bottle of balsamic glaze (get one that has a little nozzle like the M&S one so it's easy to direct)
- One whole chorizo sausage (or four of the little ones M&S sells)
- 1½-2 cups red wine
- One pack of 6-8 slices of Serrano ham
- Two types of bread (can be kept frozen) and a pack of breadsticks
- Tomatoes on the vine
- S&P
Then...
- Preheat the fan oven to 165°C (180°C if not)
- Cut off the ends off the whole chorizo u-shaped sausage bound together by string, and peel off all the papery skin
- Slice the sausage into coins and put in a layer in an ovenproof dish
- Slosh over the red wine up to half way of the sausage disks and season well
- Pop in the oven for 20-25 minutes until the chorizo has rendered some of its oil
- Decant into a small white bowl with a bit of the liquid (not all) and leave to cool slightly; garnish with a couple of flat parsley leaves
- Meanwhile, cut the rind off both ends of your triangle of cheese and then slice your cheese into wedges the width of a pound coin
- Fan out the cheese pieces on a plate and drizzle with the balsamic glaze
- For the olive flowers (shown above), cut a slit from the centre of each of the pre-sliced chorizo to the edge (i.e. along a radius) and then form a cone with each slice
- Pop an olive in the middle (pepper bit up) and skewer the edge of the wrapped chorizo with a cocktail stick through the olive and through the other side to secure
- Pile all the chorizo flowers into a bowl with the flower bit facing upwards
- Remove more of the remaining green olives from the jar/liquid, and toss with the black olives until they're all coated in oil and the garlic/herb mix; serve in a small bowl
- Last, but not least, peal off the ham from the separating plastic and (if you haven't already) tear each slice in half. Twirl the strand loosely around a finger and place each 'ball' on a plate next to each other. Once you filled the corner of your plate, pile on top. This shouldn't be neat.
- Serve the ham with some fresh (preferably on the vine) tomatoes and the olives.
- Serve everything at once with the breadsticks stuck vertically into a glass to add height, and the other dishes clustered around
Serves four or eight-to-ten when served with the other tapas dishes.
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