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We have six friends coming around for a Tapas evening late September meaning we will be over our U.K. summer and will likely be dining indoors. I am trying to find a number of Tapas dishes with something a little unique about them.

 

I have already discussed scotch eggs made with morcilla and quail eggs, but we have a pescatarian coming who eats no meat or fowl so an alternative recipe with the egg encased in smoke cod looks to be a possibility.

 

Two variants of croquettes, one with porcini, the other with traditional ham and cheese can be made in advance and fried at the last minute.

 

I made pork cheeks in red wine this evening to freeze and heat through on the day. All a bit of  a rush as my eldest daughter was hospitalised today and I had 8 hours with her in A&E before coming home. 
 

One thing I have found is a couple of unusual Sangria recipes, both from a very select chain of Tapas Bars here in England called Tapas Revolution run by a great chef in the person of Omar Allibhoy. 

 

Sangria with Spanish Sparkling Wine

https://tapasrevolution.com/sangria-spanish-sparkling-wine-cava-recipe-spanish-restaurant-tapas-bar/

 

Tapas Revolution Special Sangria

https://thehappyfoodie.co.uk/recipes/special-sangria/

 

We have six friends coming around for a Tapas evening late September meaning we will be over our U.K. summer and will likely be dining indoors. I am trying to find a number of Tapas dishes with something a little unique about them.

 

I have already discussed scotch eggs made with morcilla and quail eggs, but we have a pescatarian coming who eats no meat or fowl so an alternative recipe with the egg encased in smoke cod looks to be a possibility.

 

Two variants of croquettes, one with porcini, the other with traditional ham and cheese can be made in advance and fried at the last minute.

 

I made pork cheeks in red wine this evening to freeze and heat through on the day. All a bit of  a rush as my eldest daughter was hospitalised today and I had 8 hours with her in A&E before coming home. 
 

One thing I have found is a couple of unusual Sangria recipes, both from a very select chain of Tapas Bars here in England called Tapas Revolution run by a great chef in the person of Omar Allibhoy. 

 

Sangria with Spanish Sparkling Wine

https://tapasrevolution.com/sangria-spanish-sparkling-wine-cava-recipe-spanish-restaurant-tapas-bar/

 

Tapas Revolution Special Sangria

https://thehappyfoodie.co.uk/recipes/special-sangria/

 

We have six friends coming around for a Tapas evening late September meaning we will be over our U.K. summer and will likely be dining indoors. I am trying to find a number of Tapas dishes with something a little unique about them.

 

I have already discussed scotch eggs made with morcilla and quail eggs, but we have a pescatarian coming who eats no meat or fowl so an alternative recipe with the egg encased in smoke cod looks to be a possibility.

 

Two variants of croquettes, one with porcini, the other with traditional ham and cheese can be made in advance and fried at the last minute.

 

I made pork cheeks in red wine this evening to freeze and heat through on the day. All a bit of  a rush as my eldest daughter was hospitalised today and I had 8 hours with her in A&E before coming home. 
 

One thing I have found is a couple of unusual Sangria recipes, both from a very select chain of Tapas Bars here in England called Tapas Revolution run by a great chef in the person of Omar Allibhoy. I have saved these to my iPad but am happy to share with you as both of these recipes are in the public domain, and I have included the links to where they can be found on the web.

 

Sangria with Spanish Sparkling Wine

https://tapasrevolution.com/sangria-spanish-sparkling-wine-cava-recipe-spanish-restaurant-tapas-bar/

 

Makes 2 litres

 

Cava is made in the same way as champagne. Not many sparkling wines use the same method and, to me, champagne and cava definitely have the edge over Prosecco or other sparkling wines. Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp. – Omar Allibhoy

 

Ingredients
1 orange
200g soft brown sugar
1 cinnamon stick
10 strawberries, Quartered
1 pear, Cored and roughly chopped
1 peach, roughly chopped
200ml brandy
200ml cointreau
1 x 75 cl bottle spanish cava brut
fresh mint leaves

 

Method
Refrigerate your glasses so that you can enjoy your drink as cold as possible.

Remove the zest of the orange in long strips. Squeeze the juice into a saucepan with the strips of zest, the sugar, cinnamon stick, the strawberries and the chopped pear and peach. Bring to the boil and cook for 1 minute.

Pour into a 2-litre jug with the brandy and Cointreau, stir with a wooden spoon and put in the fridge to chill until completely cold.

Stir the chilled mixture again and then pour 3 Tbsp into each glass. Top up with the fizzy cava, serve with a mint leaf and enjoy it while it lasts.

 

 

Tapas Revolution Special Sangria

https://thehappyfoodie.co.uk/recipes/special-sangria/

 

The idea behind this recipe is to make the fruit release more flavour into the sangria without wasting any fruit. It takes a little longer to prepare but I think you’ll agree the effort is worth it.

You can make a batch of the syrup and preserve the fruit in advance – it should keep for 3 weeks in the fridge.

 

Ingredients

1 orange

1 lemon

1 peach or 3 plums, stoned and roughly chopped

1 pear or apple, cored and roughly chopped

200g caster sugar

1/4 cinnamon stick

200ml water

200ml brandy

200ml TripleSec

1 punnet(200g)strawberries, halved

ice

1 750-ml bottle Spanish red wine

500ml sparkling lemonade

 

Method

First wash the orange and lemon and then peel off strips of the zest and cut into thin strips. Use a sharp knife to peel away the rest of the skin and pith and discard. Cut both fruits into segments. Place the orange and lemon segments and zest strips in a pan.

Add the remaining fruit (except the strawberries) to the pan along with the sugar, cinnamon stick, water, brandy and Triple Sec and bring to the boil.

Allow to simmer for 1 minute, then remove from the heat and add the strawberries. Leave to cool and then chill in the fridge. All the essential oils and aromas of the fruit will infuse the syrup – this is the secret of this sangria.

Fill a large jug one-third with ice cubes and pour in enough of the fruit and syrup mix to come halfway up the jug. Add wine until the jug is nearly full and then add the lemonade to finish off. Stir with a long-handled spoon.

Now sit back and enjoy!