Itty Bitty tapas recipes Welsh Restaurant of the Year

This is the latest craze in food, but it is something that covers the professional? No way, José - here's how to have a crack at it, free bar 44 Cowbridge

The freshness of the seafood, spicy chorizo chili, fermented crisis grilled masa - Tapas is a cooking style which has all the ingredients for delicious recipes wonderful.

The word "tapas" is derived from the Spanish verb cover, "Knowledge", the story goes that the original tapas were slices of bread or meat sherry drinkers in Andalusian taverns used to cover their glasses between sips.

Such a thing, the food is a great company and a restaurant 44 Cowbridge Bar Restaurant of the Year crowned readers Wales recently Waitrose Good Food Guide 2015.

To celebrate the success, Chef Tommy Heaney has developed to try in the comfort of your own home four simple dishes.

Tommy has a fine dining background, but he loves to create Spanish perfectly produced and timeless classics of the modern creative dishes that he became famous and Bar 44.

The love of food? Then our love @ TheTasteTeam are

Tommy is the key to the quality of the products that are started and how they are treated with respect. The following recipes are all menus summer and Bar 44 in Cowbridge and Penarth and are perfect for recreating at home this summer with family and friends.

The leader said, "In the last five years, Spanish cuisine is firmly broken world in the mainstream market From casual restaurant and home cooking in the top gourmet restaurants in the world ..

"For me, a Spanish classic dish, the key is the quality of the products to start with and how they are treated with respect. (Like any other food) is good if it cooked fresh and accurate, and you really need to ask Be sure to have quality ingredients. "

All the ingredients are available in supermarkets, delicatessen right or bar 44 as part of its product range to Spanish food.

Further details on the award-winning bar 44, visit www.bar44.co.uk

Rice with sausage, peppers and slow roasted pork belly

(Makes 10-12 servings of tapas or 4 as a main course)

Ingredients

Rice

• Smoked sausage cut into cubes 250g (Spanish sausage)
• Olive oil
• Spanish 1 x large onion, diced fine
• 1 x large, washed and finely chopped leeks
• 2 x red pepper, finely diced
• 3 x cloves of garlic, diced
• 2 x strands of thyme
• 1 x sprig of rosemary, picked and chopped
• 1.5 x tablespoon smoked paprika
• 2 x bay leaves
• 1 x tablespoon of tomato paste
• 1 x very small pinch of saffron
• Pumping or paella rice 500g
• 1.5 liter hot chicken broth
• Spice

Method

• In a shallow pan with a broad base, slightly heat oil and add the sausage.
• Cook for a minute and then the onion, garlic, leek, pepper and cook for five minutes.
• Cook in puree and herbs and 10 minutes, until the vegetables are soft and sweet.
• Now add the smoked paprika, saffron and rice.
• Boil for two minutes, then the broth and all the seasoning if necessary.
• Bring to a boil, then turn to medium boil.
• Bake 15 to 18 minutes. Never mix a bowl of rice Spanish, you do not want to break like a risotto or beans. If you shake the pan occasionally. Once the rice is cooked, it should be firm but tender. Tea towel over the pot and reserve.

For the pigs

• 1 x 1.5 kg pork belly boneless
• 1 x onion, coarsely chopped
• 2 x chopped carrots
• X 2 stalks celery, coarsely chopped
• Halve 1 x head of garlic
• 2 x strands of thyme
• Spice
• 1 liter of cider

Method

• Score skin of pork belly and salt to drain moisture for 30 minutes, then rinse and dry salt.
• Place all ingredients in a casserole dish and the pork on top, skin side up.
• Bake at 195c for 30 minutes. Now cover the pan and cook at 120 ° C for 3 hours or until they are soft.
• At this time, the thumb should be able to easily go through the pork.
• Once the pork is done, uncover and roast pork for 4-5 minutes to inflate the crackle.
• Cut the pork as you want to go with rice. Pork can be cooked the day before and cooled, easy to cut and fry, serve with rice on production.
• Sign up vegetables, cider and brandy pork to make a beautiful language or salsa.
• This dish would be great paired with a Spanish classic, dry cider or a glass of Oloroso Sherry Tempranillo.

Bread with Tomato

Bread with Tomato

(With the setting option for the home)

(2 serves as an appetizer)

Ingredients

• 2 x slices of good sourdough bread (we have sourdough bakery turtle)
• 1 x clove of garlic peeled,
• 1 x ripe plum tomatoes
• Arbequina olive oil
• Sea salt
• Good quality or Serrano ham or filling of choice
• Rough chopped parsley

Method

• Toast the sourdough bread in the toaster or under the grill, then rub a clove of raw garlic on toast.
• Cut the tomatoes in half and rub on the toast, get every bit of juice and flavor of tomatoes and toast.
• Then sprinkle generously with olive oil season with sea salt and parsley, then the ham on top, to serve.
• The heat roasted ham heated until it melts in your mouth! This is also good with anchovies, Manchego cheese and filled all your needs in the refrigerator. Simple vegetarian to make fish or meat!
• Perfectly fresh taste with a beer or a glass of Fino or Manzanilla sun.

Anchovy salad

Boqueron salad - salad sausage anchovies

(Actually, 3 servings of tapas, but can be adapted to a table-sharing center panel)

Ingredients

• 9 x anchovies (anchovies cured Spanish)
• Roasted piquillo peppers x 4 (at the bar 44)
• 10 to 12 cherry tomatoes x (use of mixed varieties and colors, if available)
• Wash Large handful of wild rocket
• 1 x banana shallot, thinly sliced
• Oil Green
• Spice

Method

For green oil

• Add 150 ml of Arbequina olive oil, a handful of basil and parsley, some lemon juice and a pinch of sea salt in a blender or food processor.
• Flash pass the ingredients for 2-3 minutes, then through a fine sieve.

For the salad

• Cut tomatoes and peppers on tearing.
• In a bowl with the shallots and missiles.
• Add 2 tablespoons of green oil and stir to combine.
• Add a pinch of sea salt and black pepper on request.
• The salad on a plate or in a bowl, the anchovies on how you want to. Sprinkle with a little more oil.
• This recipe can be inflated with Spanish garbanzos jar of good quality and a touch of sherry vinegar.
• Serve with a cool glass of Verdejo Rueda.

Spanish chocolate mousse

Spanish black chocolate mousse with toasted bread, olive oil and sea salt Arbequina olives

(For a minimum of 10 people)

Ingredients

For the mousse

• X 350g 70% cocoa chocolate - Dice
• Double Cream 900ml x
• (Omit if children) X 50ml Brandy Torres or Spanish as Lepanto
• Heat the chocolate slowly in a water bath until melted completely.
• In addition, half of the cream until it is clear (not mounted) consistency.
• Slowly stir the chocolate until you have a silky foam.
• Add the brandy. Licking the bowl before washing!

For the ganache (optional)

• X 150 ml cream
• 50 ml of whole milk
• 180g x 70% chocolate - Dice
• Cocoa powder 15g x
• Bring all ingredients to a boil, stir and stir with a spatula until the mixture is smooth and silky. Located at night.
• For accompaniments
• 2 x slices of toast - bloomers as finely as possible
• Arbequina olive oil
• Sea salt

Method

• Pop, place the bread on a baking sheet and in a moderate oven (180 degrees) until golden brown and crispy. Once the plate with toast, mousse and ganache coat arranged with sea salt foam and pour the dish with olive oil.
• Enjoy a rich Pedro Ximénez sherry.