Recipes

Lazy Tapas

Warning: this post contains a lot of wooden boards.

Tapas is a no-brainer in our book. These don’t require much work in the kitchen but are a real crowd pleaser. You can be really creative or just keep it simple, and most of it doesn’t require a huge amount of proper cooking, it’s more about assembly. Think of it like flat-pack but for food.

For people who love to pick at yummy things over a few glasses of wine it’s the ideal dinner party dish (or rather, many little dishes) or just something really tasty when you’re at home for the evening..

Today’s tapas dishes (as there are sure to be many more cropping up on Cooks & Eats soon) are:

Meatballs in a tomato, garlic and shallot sauce, with garlic & parmesan bread

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For the meatballs – make a quick tomato sauce by frying onions & garlic until translucent, add tinned tomatoes, herbs of your choosing and seasoning. Cook this down for 40 minutes on a medium heat, with the lid on. Add to your small dishes with your cooked meatballs (buy these, life is too short). We buy frozen Ikea ones. See – it IS like flat-pack.

For the bread – make a garlic butter by bashing garlic and some good sea salt until smooth (try with the flat side of a large knife or in a pestle & mortar) mix with parmesan and butter until smooth-ish. Slice a baguette (but not all the way down so it stays together) and insert your butter mixture.  Wrap in foil and bake in the oven at 200 degrees for 10 minutes. Note that you might need to amend the cooking time if you’re using a part-baked baguette.

Bruschetta with goats cheese and caramelised onion chutney

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Slice up and lightly toast a french stick under the grill. Slice the goats cheese. Assemble (not the Avengers). Pop under the grill again until the cheese goes a bit bubbly, then top with caramelised onion chutney. These are little, gooey, cheesy bites of joy.

Prawns in garlic butter

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Fry your prawns, with a shit load of butter and garlic. Un-cooked prawns are much better than ready-to-eat ones here. Frozen fresh ones work well, as they haven’t been cooked at all yet and you don’t want to over cook them once you start sautéing in the garlic butter. Serve with crusty bread for mopping up the buttery goodness.

 Croquettes with aioli

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Easy peasy. Buy frozen from Lidl, bung in the oven and arrange on posh wooden board with aioli (sprinkle with paprika to look fancy) and a wedge of lemon.

There you have it – easy tapas. Enjoy!

~Brad~