Puff Pastry Treats

So simple and yet perfect as party food. There is no effort involved.
Ingredients

2 sheets ready-rolled puff pastry
100g/3½oz pesto
20 cherry tomatoes, halved
40 fine asparagus spears
125g/4oz parmesan cheese, coarsely grated
virgin olive oil, to sprinkle
rock salt and freshly ground black pepper, to taste

Preparation method

Preheat the oven to 200C/400F/Gas 6 and grease two baking sheets.

Roll out each piece of pastry on a flat surface and cut each one into 5cm/2in square pieces - ending up with about 40 squares. Place the squares on two large, greased baking sheets about 2.5cm/1in apart to allow for the pastry to puff up.

Place ½ tsp pesto in the middle of each square and place half a cherry tomato on top.

Top with a little more pesto and lay across an asparagus spear.

Sprinkle a little grated parmesan and a little olive oil over each one.

Season well and bake in the oven for 5-8 minutes or until the pastry is golden and the cheese has melted.
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Andalucian Shrimp and Spring Onion Fritters

These delicious fritters are an excellent addition to a tapas spread or great as a simple starter.
Ingredients
For the aioli
4 garlic cloves, unpeeled
½ tsp salt
1 free-range egg yolk
175ml/6fl oz extra virgin olive oil
For the fritters
175g/6oz plain flour
½ tsp baking powder
1 tbsp dry white wine
175g/6oz raw prawns, cut into small pieces
2 spring onions, thinly sliced
1 tbsp chopped fresh flatleaf parsley
olive oil, for frying

Preparation method
For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife.
Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade.
Scrape the garlic paste into a bowl and add the egg yolk.
Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture.
For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine.
Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley.
Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time.
Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides.
Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp.
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Bunyols de Bacallà (salt cod fritters with parsley and garlic)

This recipe comes from Colman Andrews' book, Catalan Cuisine. This is uncompromising in flavour and glorious with a glass of ice-cold beer. The allioli is my addition.

Ingredients
500g/1lb 2oz dried salt cod fillets (also sold as bacallà/bacalao)
1 fresh bay leaf
2 medium-sized floury potatoes (about 200g/7oz each), peeled and thinly sliced
2 tbsp olive oil
50g/1¾oz plain flour
3 medium free-range eggs
2 garlic cloves, crushed
leaves from 2 large sprigs flatleaf parsley, chopped
salt and freshly ground black pepper
For the allioli
4 garlic cloves, peeled
½ tsp salt
1 egg yolk from a medium free-range egg
175ml/6fl oz extra virgin olive oil

Preparation method
Rinse any excess salt off the cod, then put into a large bowl and cover with cold water. Leave to soak in the fridge for 36-48 hours, changing the water three to four times a day. After this time, taste a small piece, and, if it still seems too salty, soak it for a bit longer. When you are happy with the degree of saltiness, drain and cut it into slightly smaller pieces.
Put the salt cod into a pan with the bay leaf and cover with fresh cold water. Bring to just below boiling point over a medium heat, then remove the pan from the heat and leave to stand for about ten minutes.
Remove the salt cod from the water and leave to cool, setting the water to one side. When the fish has cooled, remove the skin and any bones and flake the flesh with a fork.
Put the potatoes into the pan of reserved salt cod cooking water, bring to the boil and cook for ten minutes until tender. Drain well.
In another pan bring 300ml/10½fl oz water and the two tablespoons olive oil to the boil, then remove from the heat and slowly beat in the flour to form a batter. Leave to cool slightly, then beat in the eggs, one at a time.
Mash the potatoes well in a large bowl and then mix in the salt cod, garlic and parsley. Add salt and freshly ground black pepper to taste. Then mix the salt cod mixture into the batter and cook over a low heat for about ten minutes, stirring constantly, until the mixture thickens, has the consistency of mashed potatoes and will hold its shape when formed into balls. Leave to cool slightly and to thicken a little more.
Meanwhile, for the allioli, put the garlic cloves onto a chopping board and crush them under the blade of a large knife.
Sprinkle them with the salt and then work them with the knife blade into a smooth paste. Scrape the garlic paste into a bowl and add the egg yolk.
Using an electric mixer, whisk everything together, and then very gradually whisk in the olive oil to make a thick mayonnaise-like mixture. Leave in the fridge until ready to use.
Heat some oil for deep-frying to 190C/375F. Form the salt cod mixture into approximately 20 small balls using a spoon and fry in batches, about 5-6 at a time, for three minutes or until a deep golden brown. Drain on kitchen paper and serve very hot, with allioli.
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Crisp Cornmeal Flatbreads with Fried Eggs and Sausages

Chewy homemade flatbreads with runny fried eggs and chorizo make a great breakfast dish.

Ingredients
125g/4½oz masa harina (ground corn for making tortillas)
165ml/6fl oz hot water
olive oil, for shallow frying
300g/10½oz Spanish sausages, such as chorizo or chistorra
4–8 free-range eggs

Preparation method
Sift the masa harina and salt into a mixing bowl and stir in the hot water to make a moist dough. Cover and set aside for 15 minutes.
Divide the dough into eight evenly sized pieces (40g/1½oz each) and roll them into balls. Working with one ball of dough at a time, roll out into a 12cm/4½in diameter disc.
Pour 5mm/¼in of olive oil into a frying pan, place over a medium heat and heat to about 170C/340F. Add one of the tortas at a time and fry for 1½–2 minutes on each side, or until slightly puffed up and golden-brown. Keep warm, wrapped in a clean tea towel.
Fry the sausages in a little oil for about five minutes, or until cooked through. Slice into thick pieces on the diagonal.
Fry the eggs to your liking. (I like to use plenty of hot olive oil and spoon it over the eggs to slightly mist over the yolks.)
Serve with the crisp flatbreads.
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Mussels in Tomato Vinaigrette

I particularly like these mussels with their astringent dressing - an ice-cold beer would be the perfect accompaniment.

Ingredients
750g/1lb 10oz large, rope-grown mussels
1 medium vine-ripened tomato, skinned, roughly chopped
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
1 tbsp capers, roughly chopped
2 pickled cornichons (mini gherkins), finely chopped
1 tbsp finely chopped red onion
1 tbsp finely chopped green pepper
1 tbsp finely chopped red pepper
1 tbsp finely chopped flatleaf parsley

Preparation method
Wash the mussels in plenty of cold water and scrape off any barnacles with a knife. Discard any that don’t show signs of closing when squeezed gently, then pull out the tough fibrous beards protruding from between the closed shells.
Heat a large, heavy-based pan over a high heat. Add the mussels and two tablespoons of water, cover and shake around for 2-3 minutes, or until the mussels have just opened. Drain into a colander and leave until cool enough to handle. (Discard any mussels that do not open.)
Break away the empty, top half-shell from each mussel. Release the meat in the other shell, but leave it in place. Place them side by side on a serving platter.
For the dressing, put the chopped tomato into a mini food processor and blend until smooth. Add the vinegar, oil and some salt and pepper to taste and blend briefly once more to combine.
Tip into a small bowl and stir in the capers, cornichons, red onion, green pepper, red pepper and parsley. Spoon some of the dressing over each mussel and serve at room temperature.
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Patatas Bravas

Patatas bravas as they should be: crisp, olive oil-fried potatoes topped with a tomato sauce, well-flavoured with hot pimentón and sharpened with a little vinegar.

Ingredients
For the salsa brava
3 tbsp olive oil
1 tsp pimentón picante (smoked hot Spanish paprika), plus extra for serving
½ tsp crushed dried chilli flakes
½ tsp Tabasco sauce
1 tbsp red wine vinegar
125ml/4fl oz tomato sauce (see Top recipe tip below)
For the potatoes
1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edwards, peeled
180ml/6fl oz olive oil, for shallow frying
salt

Preparation method
For the salsa brava, heat the olive oil over a low heat, add the pimentón, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary).
Cut the potatoes into small, even-sized pieces. Drop into a large pan of well-salted water and cook for 6-7 minutes, or until just tender. Drain well.
Heat the olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10–12 minutes, turning them regularly, until crisp, golden-brown all over and sandy in texture.
Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of pimentón and serve with some toothpicks and napkins.
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Lettuce, Anchovy and Egg Salad with a Creamy Vinaigrette

Use the best quality anchovies you can find for this simple salad recipe.

Ingredients
3 slices white crusty bread
1 tbsp olive oil
6 medium free-range eggs
3 Little Gem lettuce
50g/2oz (about 12) large anchovy fillets in olive oil, drained and cut on the diagonal into 2.5cm/1in pieces
For the dressing
1 small garlic clove, crushed
1 large free-range egg yolk
1 tsp Dijon mustard
2 tbsp lemon juice
½ tsp caster sugar
150ml/5fl oz extra virgin olive oil
salt and freshly ground black pepper

Preparation method
For the croutons, preheat the oven to 180C/350F/Gas 4.
Cut the crusts off the bread and tear the remainder into small pieces. Toss them in a bowl with the olive oil. Spread onto a baking tray and bake for 5-7 minutes or until crisp and golden-brown. Remove and leave to cool, then season lightly with salt.
Meanwhile, put the eggs into a pan of boiling water and boil for eight minutes. Drain and cover with cold water.
For the dressing, put the garlic, egg yolk, mustard, lemon juice, sugar and some seasoning into a small bowl. Mix together briefly with a hand-held electric whisk, then slowly whisk in the oil to make a smooth dressing.
Discard the outside leaves of the lettuce if necessary and tear the rest into small pieces. Wash and dry well, then spread over the base of six medium serving plates. Peel the hard-boiled eggs and cut them into quarters. Arrange four pieces over each plate of lettuce leaves with the four strips of anchovy fillet and a few croutons. Drizzle one tablespoon of dressing over each plate and serve straight away.
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