TAPAS: For a good house party
I was introduced to tapas seven years ago while working with Spanish colleagues on a mini cruise operating on the English channel between France, Spain and England.
Every Monday and Thursday when we dock in Bilbao – Spain - we looked forward to a good tortilla, chorizo and Foie toast with jamon.
The word tapas is associated with Spanish cuisine. A tapa is not a particular type of food but a way of eating it. Mostly served as small variety of smaller portions or finger food, although originated from Andalusia in Spain, one may find similar cuisine throughout the world, for example in France they call it hors d’oeuvres, Antipasto in Italy, Maze in Greece, dim sum in China . . . and in Namibia?
Well, I guess you may say Kapana isn’t it?
Tapas are best enjoyed over a bottle of wine, a jug of sangria or cocktails and a good conversation with a GROUP, not just one but more friends . .
If you are planning to host a house party soon, you may want to try my recipes below to impress your friends.
MIXED BERRIES COCKTAIL
½ cup blueberries
½ cup strawberries
2 tablespoon strawberry jam
1 tablespoon white sugar
1 tablespoon fresh mint
● Mix all ingredients in the blender except the sparkling wine until a syrup is formed
● Pour sparkling wine in a Martini glass
● Add the mixed berry syrup in the glass at least a quarter; add slowly so it cannot mix with the wine for a good presentation.
● Add crushed ice on top and garnish with a fresh strawberry.
KAPANA WITH A TWIST
220g beef fillet
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon meat tenderizer
½ teaspoon dried thyme
Pinch of aromat for seasoning
1 tablespoon peri - peri
2 tablespoon olive oil
½ red bell pepper cut in cubes enough for a skewer
2 medium skewers
2 tablespoon sweet chili balsamic reduction
● Cut beef into cubes
● Mix olive oil with all the ingredients except peppers, skewers and balsamic reduction and rub in the beef
● Put in a plastic bag for food storage, seal it with all the air out and leave in a fridge overnight.
● Next day, put the meat together with peppers on a skewer and
● Barbecue to perfection
● Drizzle with balsamic reduction
PATATA BRAVAS (SPICY CUBED POTATOES)
2 peeled and cubed potatoes
1 tablespoon cheese flavoured aromat
1 teaspoon paprika
½ teaspoon cumin
1 table spoon crushed garlic and ginger
2 chopped leaves of fresh chives
½ teaspoon of turmeric
½ teaspoon of cinnamon
1 tablespoon of olive oil
● Mix all the ingredients and rub into the potatoes
● Put in a Tupperware and cook in a microwave until soft but still crunchy
● Remove and lay in a greased baking tin
● Heat oven on 180” for five minutes
● Grill potatoes in an oven until slightly brown
● Garnish with chopped parsley
CHICKEN BREAST COOKED IN PORT WINE
250g chicken cut in cubes
1 tablespoon fresh thyme
1 tablespoon garlic
4 sliced pepper dew
1 tablespoon paprika
Half glass port wine
Half glass chicken stock
Aromat to season
6 sliced tomato stuffed olives
2 chopped spring onions
Olive oil to fry
● Mix the flour with aromat, pepper, paprika and thyme; dip in the chicken and fry on medium heat until brownish.
● Pour two teaspoon of oil in a skillet brown onions and garlic.
● Add the fried chicken, olives and pepper dew
● Pour in the chicken stock, port wine and cook on low heat for twenty minutes.
● Remove from heat and serve in a bowl.
TOASTED GARLIC PANINI WITH GYPSY HAM
1 medium Panini (Italian loaf of bread) half lengthwise cut and then twice sliced
1 teaspoon minced garlic
2 tablespoon melted butter
Chives and onion cream cheese to spread
4 slices of gypsy ham
Directions:Mix garlic with melted butter and spread on the Panini
● Toast on a grill until brown on both sides
● Remove and spread with cream cheese while still warm
● Roll the gypsy ham and lay on the Panini
● Garnish with crumbled feta and feta cheese on top.
● As always, I would really like to hear your feedback, send me an email.
About the AuthorRebekka Hidulika is a self taught gastronomist with a university degree in Tourism. She has travelled and worked for a world-renowned P&O cruise liner where she revived her love and passion for culinary. She owns and manages an African inspired eatery called Fusion restaurant in Windhoek West. These recipes can be found on special at fusion restaurant depending on season’s availability.
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