Friday, March 28, 2014


a glass of wine with a few tapas, is there a better way to start the weekend? prawns, a few scallops, some morcilla wraps….. image: mikkel vang

chili  prawns
serves 4
1 red capsicum
3 tbsp extra virgin olive oil
6 whole garlic cloves
pinch dried chili flakes
1 tbsp smoked paprika
500g small green prawns, peeled, remove intestinal tract

take the red capsicum and cook over a naked flame or in a very hot oven.  char the outside until the skin is burnt.  place into a plastic bag and rest for 20 minutes.  then under cold running water remove the outer skin and seeds.  tear into long strips and put aside.

place two tablespoons of olive oil into a shallow pan.  once hot add the whole garlic cloves and fry for 3 minutes.  remove and set aside.

add the other tablespoon of olive oil and the chili flakes together with the paprika.  cook for 2 minutes on a low flame.  drop in the prawns and fry for 3 to 4 minutes or until cooked.   stir in the roast capsicum slices and garlic.  add a pinch of salt and serve piping hot.

scallops with fino
serves 4
4 scallops
4 shalots, chopped
2 garlic cloves, sliced
2,5 dl fino
1 tbsp lemon juice
4 small sprigs of dill
2 tbsp olive oil
pinch of sea salt
freshly ground black pepper

heat the tablespoon of olive oil in a frying pan. place the scallops in the pan and sprinkle with sea salt. cook them for 1 ½ minutes, turn them over and sprinkle with sea salt again. cook for 2 minutes until golden.

remove sallops from pan and add garlic and shallots.
fry gently for 2 minutes on a medium flame, then pour in the fino and allow to reduce by half.
pour the lemon juice over the sauce and sprinkle with sea salt and black pepper. place the scallops back in the pan and let it simmer for 1 minute.

put each scallop on a plate, spoon some of the juices and shallots on top and garnish with a sprig of dill.

serrano ham wraps with morcilla
serves 6
4 morcillo de cebolla
1 apple, peeled and chopped into small cubes
6 sweet green peppers
6 slices of Serrano ham
1 tbsp olive oil
pinch of sea salt
freshly ground black pepper

heat the tablespoon of olive oil in a frying pan. fry the cubes of apple until golden and soft. break the morcillo in small pieces and add them to the apple, fry while stirring for about 5 minutes. sprinkle with sea salt and black pepper. remove fat if necessary.

place the  slices of serrano ham on the work surface.
devide the morcillo mixture into 6 portions and place them on the slices of serrano ham. top with a green pepper and fold the ham around it into a small parcel.

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