A little while ago I was asked to come up with a Spanish tapas style dinner for a hen party celebration in Brighton. Sharing menus are always my favourite way to not only eat but serve for guests. Maybe I’m just greedy but I really like getting to try lots of different dishes in one sitting.
I think family style sharing menus work really well as they encourage guests to interact and means there will be plenty of variety so that everyone is happy. Plus if any guests have dietary requirements it makes makes it much more accessible for all.
To Start
Pan Con Tomate (vg) (gf)
Honey Glazed Chorizo (gf)
Manchego & Kale Empanadas (v)
Fried Spiced Chickpeas w/ Chopped Salad (vg) (gf)
Mains
Albondigas in a Smoky Tomato Sauce
Grilled Prawns w/ Romesco Sauce
Red Pepper Tortilla (v) (gf)
Patatas Bravas (v) (gf)
Grilled Courgette Salad w/ Pine Nuts & Sumac (vg) (gf)
Dessert
Arroz Con Leche w/ Poached Rhubarb (gf)
Romesco Sauce Recipe
This Romesco sauce is made with just almonds but some recipes do include hazelnuts, so you could use half almond, half hazelnut if you had some knocking about in your cupboard.
You will need-
- A couple of large roasted peppers from a jar or roast and peel your own
- 1 clove of garlic, finely grated or minced
- 55g toasted, blanched almonds
- 3 heaped tablespoons of tomato puree
- 1 tsp sweet smoked paprika
- Pinch cayenne pepper
- 2 tablespoons sherry vinegar
- Approx 120ml olive oil
- Salt & Pepper
To a food processor add the peppers, garlic, almonds, tomato puree, paprika & cayenne pepper. Pulse until everything is a uniform size then add the vinegar before slowly drizzling in the olive oil till it’s the consistency you are after. Season to taste & add more vinegar/oil as needed.
I think it’s particularly delicious with seafood but it would accompany chicken especially well. Or, why not serve it with vegetables? For a substantial vegan dinner roast some cauliflower florets or even a whole head of caulifower and when it’s roughly 10 minutes off being done toss the florets or spread the whole cauliflower in the Romesco sauce and return to the oven. Serve with a simple fresh green salad.
Ivana Brdanovic Food 