Spanish Tapas Platter
Photography by Aaron McLean.
With so many wonderful Spanish products available, it only needs a couple of simple recipes to make it into a visual and edible feast.
Serves: 6
INGREDIENTS
Roasted Garlic
3 firm whole heads of garlic
olive oil and sea salt
Rock Melon with Lime and Chilli
½ rock melon, seeded, peeled and sliced into wedges
lime juice, chilli powder and sea salt
Chicken Skewers
6 boneless chicken thighs, skin-off
2 tablespoons olive oil
1 teaspoon each ground fennel, cumin and smoked paprika
2 cloves garlic, crushed
1 teaspoon red wine vinegar
sea salt and ground pepper
small skewers or cocktail forks for serving
Grilled Asparagus
1–2 bunches slim asparagus, ends trimmed
olive oil, sea salt and pepper
METHOD
Roasted Garlic
Preheat the oven to 180°C fan bake.
Peel off any loose, papery, outer layers from each head of garlic then cut the tops off to expose the cloves. Place on a large piece of foil and drizzle generously with olive oil and a pinch of salt.
Close the foil to seal and bake for about 40 minutes until completely soft when squeezed. Serve warm or at room temperature, squeezed on to toasted bread.
Rock Melon with Lime and Chilli
Sprinkle the melon with the lime juice then chilli powder and salt
Chicken Skewers
Cut the chicken into 2cm pieces and place in a bowl with all the remaining ingredients. Season well and marinate for 30 minutes. Heat a little oil in a sauté pan and cook the chicken in batches until golden and fully cooked.
Grilled Asparagus
Toss the asparagus with oil, salt and pepper and cook on a preheated grill plate or barbecue until crisp tender. Cool.
Purchased additions: Sliced chorizo, bocconcini, roasted marcona almonds, guindilla chillis, smoked piquillo peppers, anchovies with capers.
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