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Simple dishes - Fare to share (part 3) - Banderillas

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Banderillas

Ingredients

·         1 slice of Serrano ham, cut into 1cm cubes

·         12 cooked prawns

·         12 hard-boiled quail’s eggs

·         1 slice of Manchego, cut into 1cm cubes

·         3 cooked deli-style artichoke bottoms, drained and quartered

·         6 cocktail onions

·         3 pickled gherkins, cut into chunks

·         3 baby cherry tomatoes, halved

·         12 green olives, pitted and stuffed with almonds, pimento or anchovy

For the romesco sauce:

·         1 large red pepper, halved, deseeded and halved again

·         2 large tomatoes

·         3-4 garlic cloves, unpeeled

·         1-2 dried hot chillies, deseeded

·         3tbsp blanched almonds

·         3tbsp blanched hazelnuts

·         90ml olive oil

·         2tbsp sherry vinegar

·         Salt and freshly ground black pepper

Recipe

·         Pre-heat the oven to 180°C/Gas 4. For the romesco sauce, place the pepper, cut-side down, tomatoes, garlic, chillies, almonds and hazelnuts on a baking sheet lined with foil. Roast for 30-40 mins without burning.

·         Wrap the pepper in cling film and leave to cool. Peel and cut into strips. Meanwhile, peel and quarter the tomatoes, then peel and smash the garlic.

·         Place the chillies, almonds, hazelnuts and garlic in a food processor. Add a little salt and blend. Add the tomatoes and pepper and blend to a chunky paste. With the motor running, add the oil in a thin stream, then add the vinegar and season with salt and freshly ground black pepper. Let the sauce stand for at least 1 hr before using.

·         For each banderilla, choose 3 or 4 ingredients and skewer onto cocktail sticks and serve with the romesco sauce.

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These fun skewers are full of the tastiest Spanish favours.

 

 

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