Portable tapas bar


recipe, tapas, dips, chorizo, cheese, summer, holi

Ingredients 24
Servings 0
Minutes 01:00
  • ZUCCHINI TZATZIKI:
  • 3
    medium sized zucchini, washed and coarsely grated
  • large handful mint and flat leaf parsley, roughly chopped
  • 1
    garlic clove, finely minced
  • zest and juice of half a lemon
  • 125
    ml
    Greek yoghurt
  • 1
    Tbs
    olive oil
  • salt and pepper, to taste
  • SUN-DRIED TOMATO PESTO WITH CHILLI AND TOASTED PINE NUTS:
  • 240
    g
    sun-dried tomatoes, in oil
  • 1/2
    tsp
    dried, red chilli flakes
  • 1
    Tbs
    extra virgin olive oil
  • 1/4
    cup
    toasted pine nuts
  • SPICY CHORIZO BITES:
  • a drizzle of olive oil
  • 200
    g
    spicy chorizo sausage
  • 1/4
    cup
    sherry (medium cream)
  • handful
    flat leaf parsley, roughly chopped
  • ARTICHOKE AND CANNELLINI BEAN DIP:
  • 400
    g
    tinned cannellini beans, rinsed and drained
  • 1/3
    cup
    marinated artichokes, roughly chopped
  • 1
    Tbs
    olive oil
  • zest and juice of half a lemon
  • salt and pepper, to taste
 

Method

01:00
 

Ultra smooth hummus

Zucchini tzatziki (Makes 250ml):
Place the grated zucchini in a colander or sieve, sprinkle with a little salt and set aside to drain for 10 minutes. Squeeze all the excess water out and place in a bowl with all the remaining ingredients. Stir to combine. Transfer to a serving bowl and refrigerate until needed.

Sun-dried tomato pesto with chilli and toasted pine nuts:
Place the tomatoes and the preserving oil in a food processor and blitz until smooth. Add the chilli flakes and olive oil and whizz until combined. Spoon the tomato pesto into a sterilised jar, seal with a tight-fitting lid and store in the fridge until use. Just before serving, stir through the toasted pine nuts.

Spicy chorizo bites:
Slice the chorizo into diagonal discs. Heat the olive oil in a pan and fry the chorizo on a high heat for a minute or two on each side. Deglaze the pan with the sherry and reduce down by two thirds. Scatter with chopped parsley and serve immediately.

Artichoke and cannellini bean dip (Makes 200ml):
Place the cannellini beans in a blender and whizz until smooth. Add three quarters of the artichokes, olive oil, lemon zest and juice. Pulse briefly. Season with salt and freshly ground black pepper. Transfer to a serving bowl and spoon the reserved artichokes on top.

To serve:
There are no set rules for what to serve alongside the tapas, it's always good to offer two or three alternatives. Warm pita breads, bruschetta or flatbreads are great, as are crostini or tortillas. To make the tortilla crisps, cut several tortillas into 3cm lengths and then in half. Place on an oven tray and bake in a 190º C oven for about 8-10 minutes until crisp and golden. For the crostini, slice a baguette into diagonal rounds, brush with olive oil or butter and pop into the oven along with the tortillas  and bake for about 8 minutes or until golden.

Pan-fried halloumi.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: festive  |  recipe  |  summer  |  holidays  |  cheese  |  tapas
 

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