Tapas

For the true tapas experience, you must go to Spain. Spanish culture is all about socialising and the serving of tapas is designed to encourage conversation as people are not focused upon eating an entire meal.

In Spain dinner is usually served between 9pm and midnight leaving significant time between work and dinner. This time of the evening is usually spent taking a 'paseo', a stroll, which includes bar hopping, a social time to have a drink and some tapas with friends.

Spanish bars defy our rigid 'elf and safety' constrictions, a good bar will be littered with food debris on the floor. The atmosphere will be rumbustious, Spaniards cherish their free time, family and friends make up an extremely important aspect of everyday life and living without constant interaction would seem unnatural to them.

Tapas are served in small portions of seafood, salads, pastries and a very traditional dish of Albondigas (Spanish meatballs).

Much like meatloaf (see previous post) or any interpretation of using cheap cuts of meat ground down and 'filled', albondigas is an economical dish made tasty by the added use of herbs and spices. Therefore this recipe doesn't require much of a preamble, add chilli if you want a spicy meatball, variate your herbs to taste, do your own thing! I am providing a basic recipe with a sauce that just begs to be mopped up with fresh crusty bread.

Albondigas

Recipe
500g minced beef or pork
3 cloves garlic, peeled
Handful of chopped parsley
1 egg, beaten
2 slices stale bread
Milk
White wine
Salt and pepper (I add paprika for a spicy kick)

In a blender pulse garlic and parsley with a dash of white wine
Place in a bowl, add mince and mix well
Place bread in a dish and cover with milk
Add bread and egg to mince, season and knead until all the ingredients are combined
Roll mixture into small balls
Heat oil in a shallow pan and cook meatballs until golden
Drain meatballs and place in a casserole dish
To make the sauce: place some oil from the meatballs into a pan
Sauté 1 chopped onion for 3 minutes
Add 4 chopped tomatoes and a glass of white wine
Bring to the boil, reduce heat and simmer for 5 minutes
Pour sauce over meatballs, place in a moderate oven for 25 minutes

'The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilised people, and warms the heart.'
-Samuel V. Chamberlain

Love Donna xxxx