Editor's July Pick #12: Spanish Spuds

Editor's note: The spud, the "Swiss Army knife" of the vegetables. If you're looking for something a bit different to do with them, give this recipe a try instead of a potato salad or the standard new potatoes and you'll have a new favourite side dish in no time. Definitely consider making two batches as once you've tried this you'll definitely be thinking about it the next night!

Sides for your “Salads”

Spanish Spuds

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, chopped finely

1 garlic clove, chopped finely or

1 tsp garlic paste

1 medium red chilli, seeds removed

chopped finely

1 tsp smoked paprika

1 tsp ground cumin

Pot of soured cream to serve

Boil the potatoes for 5 minutes. Heat the oil in a large frying pan and gently fry the onion until it colours. Add the garlic and spices, fry for 2 minutes.

Drain the potatoes and tip into the mixture. Turn to a high heat and shake the pan so that the potatoes are covered with the onion/spice mixture. Cook for 10 minutes until tender. Serve with soured cream.

This side would be a great addition to your sharing plates – bags of flavour, particularly if you're serving a fish platter. Different to the traditional tapas dish “patatas bravas” in serving with the soured cream and not tomato sauce. In addition to which the soured cream is served on the side of the side – if you get my drift – some like it, some don't.

The recipe given is for a large quantity – it's difficult to say how many servings – I would say eight to ten – you could halve the quantities if you wish but I've learnt from experience that whatever is leftover you'll absolutely, definitely and without doubt use!

Editor's July Pick #11: Crostini spreads

Editor's note: Suitably inspired by the previous menu I had a look through for some European-style 'bits' and was of course not let down by the blog. I know I've always sung the praises of these recipes - if you're an olive lover like me, or would do absolutely anything for pesto then this is my go-to double whammy.

Crostini spreads – to buy ready-made or not to …

...that is the question!

Do whatever suits you – there are some great quality tapenade and pesto products out there. If you're going to use ready-made buy as good a quality as you can afford.

Here are recipes for both :

Tapenade

100g black olives, pitted

4/5 cloves of garlic (or equivalent tsps of paste)

1 tbsp of extra virgin olive oil

black pepper

lemon juice – try a dessert spoon – you can always add more

4 finely chopped anchovies, drained

75g chopped capers

Blitz the olives, then add the garlic, capers and anchovies and blitz again, briefly – you want a rustic paste, not mush. Tip into a bowl and add the oil, lemon juice and black pepper to taste – remember to taste as you go you can't take it back!

Pesto is vibrantly green! It's made from crushed basil leaves, toasted pine nuts, garlic, Parmesan and olive oil.

The following recipe serves 4, is easy and takes 10 minutes to make.

1 small garlic clove or equivalent roasted

pinch of sea salt

25g pine nuts, lightly toasted

50g fresh basil leaves

juice of half a lemon

125ml extra virgin olive oil

Use a small food processor. Put the garlic and salt in the bowl and pulse, then add the pine nuts and repeat until roughly chopped – don't overwork. Add the basil and pulse gently until well mixed but still retains texture. Turn into a serving bowl and add the Parmesan and lemon juice. Pour in the olive oil and mix to a paste. Season to taste.

You could make the pesto ahead and transfer to a jar with a tight lid (sterilised of course) – drizzle a layer of olive oil over the top of the pesto. It will keep in the fridge for up to a week.

If I had to choose one to make from scratch it would be tapenade every time – it really is scrumptious.

Tomato paste is a bit strong for my taste - if it's not cooked it has a bitter taste but preparing some of each will cater for everyone. A tip – a thin scrape of paste is all that's required!

One might say the Crostini is fiddly, but, almost all of it can be done in advance and you can take short cuts for example, you can buy sliced pitted olives, ready to blitz after draining.

Editor's July Pick #10: Before I go any further ...

Editor’s note: This is a post more for inspiration than anything else. Here’s one from the vault that features a tapas menu and if there’s nothing on this list that gives you food for thought then I’m afraid we can’t be friends!

Before I go any further ...

… I thought I'd let you know about La Estrella Tapas Bar.

Early supper out on a Friday night with friends. La Estrella is located at the bottom end of the High Street in Rushden, Northamptonshire. To give you an idea how popular it is, we booked on the 25^th September for ten days hence and got the last table.

It is modern, bright and has a relaxed, informal atmosphere - café style dining.

It helps when one of the staff is Spanish - it gives a certain chutzpah, not wishing to confuse cuisines!

Mixed olives and bread are brought, along with pre-tapas drinks. I'm not a “fizz” drinker but decided to throw caution to the wind and chose a glass of Prosecco from the specials board, which was delicious and I'm difficult to please.

The menu caters for everyone - to cut a long story short here are our choices :

Gambas al Ajilio

King prawns cooked in garlic, virgin olive oil

and fresh chillies

Chorizos del Demonio

Spicy chorizo served with fire roasted red pappers

Whitebait from the specials board

Patatas Bravas

Twice cooked potatoes smothered in garlic aioli

and bravas sauce

Champinones al Ajillo

Button mushrooms in garlic and olive oil

served with parsley and lemon

Queso at Horno

Soft baked goats cheese served with onion

chutney and tomato jam

They were generous portions, so much so that we've decided that when we go back we'll order two tapas each and then may be a patatas bravas in the middle for all!

The back catalogue – the spuds

The following potato recipe would be a great addition to your mezze. It's different to the traditional tapas dish “patatas bravas” - quite obviously because it doesn't contain the traditional tomato sauce. The soured cream is served separately which gives your guests a choice.

Here goes :

Spanish Spuds

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, chopped finely

1 garlic clove, chopped finely or

1 tsp garlic paste

1 medium red chilli, seeds removed

chopped finely

1 tsp smoked paprika

1 tsp ground cumin

Pot of soured cream to serve

Boil the potatoes for 5 minutes. Heat the oil in a large frying pan and gently fry the onion until it colours. Add the garlic and spices, fry for 2 minutes.

Drain the potatoes and tip into the mixture. Turn to a high heat and shake the pan so that the potatoes are covered with the onion/spice mixture. Cook for 10 minutes until tender. Serve with soured cream.

I realise the recipe given is for a large quantity – it's difficult to say how many servings – it depends on the size of appetites - I would say eight to ten. You could halve the quantities if you wish but I've learnt from experience that potato based dishes are very popular. If you have leftovers they'd soon vanish the following day – part of a lunch box or a cold supper?

Next up, Middle Eastern and Indian mains ...

The Tapas photos!

Check these out :

Champinones al Ajillo - Button Mushrooms in garlic and olive oil served with parsley and lemon

Queso al Horno – Soft baked goats cheese served with onion chutney and tomato jam

Tortilla Espanola – Classic Spanish potato omelette served with salad leaves and aioli

They tasted as good as they look.

La Estrella is definitely worth a visit – I should say that it doesn't have a large dessert menu but personally I went to sample the tapas. It's a small venue but I think that works in its favour – don't forget to book – they were turning people away who hadn't!

Before I go any further ...

… I thought I'd let you know about La Estrella Tapas Bar.

Early supper out on a Friday night with friends. La Estrella is located at the bottom end of the High Street in Rushden, Northamptonshire. To give you an idea how popular it is, we booked on the 25^th September for ten days hence and got the last table.

It is modern, bright and has a relaxed, informal atmosphere - café style dining.

It helps when one of the staff is Spanish - it gives a certain chutzpah, not wishing to confuse cuisines!

Mixed olives and bread are brought, along with pre-tapas drinks. I'm not a “fizz” drinker but decided to throw caution to the wind and chose a glass of Prosecco from the specials board, which was delicious and I'm difficult to please.

The menu caters for everyone - to cut a long story short here are our choices :

Gambas al Ajilio

King prawns cooked in garlic, virgin olive oil

and fresh chillies

Chorizos del Demonio

Spicy chorizo served with fire roasted red peppers

Whitebait from the specials board

Patatas Bravas

Twice cooked potatoes smothered in garlic aioli

and bravas sauce

Champinones al Ajillo

Button mushrooms in garlic and olive oil

served with parsley and lemon

Queso at Horno

Soft baked goats cheese served with onion

chutney and tomato jam

They were generous portions, so much so that we've decided that when we go back we'll order two tapas each and then may be a patatas bravas in the middle for all!

You must be expecting photos – and you'd be right – up next.