Tuesday 16 September 2015
I’m not sure how it has taken me so long to get round to because I used to cook it all the time, but finally, here it is, my guide to preparing some Spanish dishes, generally referred to as Tapas.
Of course, Tapas, strictly is not a set of recipes but rather a style of serving, rather like Greek or Turkish Meze. I’m not sure there can be anyone left who doesn’t know the origin of Tapas, but just in case he or she is reading this, the word Tapas means ‘lid’ and it comes from a piece of bread placed atop a glass of wine to keep the flies off. In time, something tasty came to be added to the bread and the rest is history.
But because of that, although much Tapas -style food is Spanish in origin, anything may be served up in this way as Tapas merely describes the method of serving (i.e. little platefuls) rather than the food itself. I once had some coronation chicken atop a piece of bread in a bar in Madrid – honest!
Just to prove the point, the dish in the photo above is actually Italian in origin (Balsamic’s the give-away!) but it works really well as part of a Tapas selection so that’s where we’ll start.
And of course, the converse is true that while not all Tapas is Spanish in origin, not all Spanish food is Tapas (although any of it can usually be served in that manner. If someone placed a whole slow-roasted shoulder or leg of lamb on the table in front of you with a mountain of roast (Panadera) potatoes, one would not reasonably describe the meal as Tapas, while indubitably Spanish.
While this recipe for Marinated peppers calls for fresh peppers roasted and skinned, I tend to use a jar (or tin) of ready-roasted red peppers which one can pick up nowadays in most supermarkets at a price well below that of fresh peppers. I must admit I’m rather partial to roasting and skinning red peppers (bit like popping bubble-wrap as a means of relaxing in my opinion and I’ve been known to do it just for fun) but sometimes time does not permit and the bottled variety do a good job.
So over the next few days I shall recount a few dishes I put together on Sunday for a little lunch party. Most important is not to be afraid of cooking something a bit different.
Jumping-off point for any Tapas style meal (for me, at any rate) is a plate of Spanish (Serrano) ham (or better-still the superior Iberico) and some Manchego cheese, preferably one described as Viejo (aged). While a lot of supermarkets now sell Manchego, some of it I find is a bit rubbery and not of great quality, so try to get a good one – not cheap but worth it.
Now if you think my platter of Jamon (above the cheese) is a bit untidy, you’re absolutely right as a) I’m just not very good at it and b) a lot of pre-packaged Jamon has a tendency to stick and doesn’t separate easily.
Ham, cheese and a few olives and you’re off to a flying start. More later