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.
These fun skewers
are full of the tastiest Spanish favours.
