other

tapas feast: tortilla, glazed chorizo, manchego cheese, cured meats & honey, stuffed peppers, rolled anchovies

servings
6

method

TO START Get all your ingredients and equipment ready. Put a medium ovenproof frying pan (approx. 26cm) on a high heat and a small frying pan on a low heat. Turn the grill on to full whack. Put the standard blade attachment into the food processor.

TORTILLA Chop the potatoes into 1cm chunks. Put them into the medium ovenproof frying pan with a lug of olive oil and toss. Halve, peel and roughly chop the red onion. Once the potatoes have a good colour, add the onions to the pan along with the fennel seeds and mix well. Now get on
with other jobs but remember to keep tossing the potatoes occasionally.

CHORIZO Slice the chorizo into 2cm rounds. Put into the small frying pan with a splash of olive oil and toss occasionally until golden and crisp.

PEPPERS Trim off the rind from the Manchego, then crumble into the food processor with a handful of torn up ciabatta, 50g of blanched almonds, the leaves from the bunch of thyme, a good pinch of salt & pepper and a swig of red wine vinegar. Whiz up until fine, then stuff inside the peppers – no need to pack it in. Once full, put them into a baking dish. Scatter any remaining breadcrumbs over the peppers. Top with the remaining thyme sprigs, drizzle with olive oil, then put on the middle shelf, under the grill, for 8 minutes. Rip the remaining ciabatta in half and take to the table.

MANCHEGO Lay the slices of cured meat on a board alongside the large wedge of Manchego. Drizzle a little honey over the cheese, then sprinkle over a pinch of ground coffee. Scatter a handful of black olives and a few leaves of thyme or oregano (if using) over the meat. Drizzle with a tiny bit of extra virgin olive oil, sprinkle lightly with pepper and take to the table.

CHORIZO Lightly bash 2 unpeeled cloves of garlic with the heel of your hand or the bottom of a saucepan and add to the pan.

TORTILLA The potatoes should be lovely and golden by now, so turn the heat down to low. Crush 2 unpeeled cloves of garlic into the pan. Pick most of the rosemary leaves into the pan and stir. Season with a good pinch of salt & pepper.

CHORIZO Carefully drain away most of the fat, leaving about 1 tablespoon of it behind. Add the red wine vinegar and runny honey and leave to reduce down to a really sticky glaze. Keep an eye on it, giving the pan a shake every so often so it doesn’t catch.

TORTILLA Taste the potato mixture for seasoning, then crack the eggs directly into the pan and gently stir with a wooden spoon to create a marbled effect. Turn the heat up to medium. Once the eggs start to set around the sides, scatter the rest of the rosemary leaves on top and put under the grill on the top shelf for 3 to 5 minutes, or until set, golden and fluffy.

ANCHOVIES Put the anchovies into a nice serving bowl. Finely chop a few sprigs of parsley and sprinkle over. Finely grate over the zest of ½ the lemon, then drizzle over some extra virgin olive oil. Halve the cherry tomatoes and pile them next to the anchovies with a bunch of cocktail sticks.
The idea is to get everyone to make their own skewers. Add a pinch of paprika and take to the table.

TO SERVE Take the tortilla and stuffed peppers to the table. Pop a large handful of rocket next to the tortilla. Take the pan of sticky chorizo to the table. Serve with a jug of iced sparkling water filled with orange slices, and a chilled bottle of dry sherry.

Recipe from:

30-minute-meals

ingredients

TORTILLA
• 250g baby new potatoes
• 1 small red onion
• 1 teaspoon fennel seeds
• 2 cloves of garlic
• ½ a small bunch of fresh rosemary
• 8 eggs
• a large handful of prewashed rocket,
to serve

CHORIZO
• 250g good-quality semi-cured whole
chorizo
• 2 cloves of garlic
• 4 tablespoons red wine vinegar
• 1 tablespoon runny honey

PEPPERS
• 100g Manchego cheese
• 1 ciabatta loaf
• 50g blanched almonds
• a small bunch of fresh thyme
• red wine vinegar
• 1 x 450g jar of whole peppers

MANCHEGO
• 100g Manchego cheese
• 100g Spanish cured meats, such as
pata negra
• runny honey, for drizzling
• instant or quality ground coffee
• a handful of black olives
• optional: a couple of sprigs of fresh
• thyme or oregano

ANCHOVIES
• 1 x 100g pack of marinated or dressed
anchovies, from chilled section
• a few sprigs of fresh flat-leaf parsley
• 1 lemon
• 150g cherry tomatoes
• smoked paprika, for dusting

SEASONINGS
• olive oil
• extra virgin olive oil
• sea salt & black pepper

TO SERVE
• a bottle of sparkling water
• 1 orange
• a chilled bottle of dry sherry

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tried this recipe or a similar one? share your tips...

1. by Natalie on Sat 04 Feb 2012 @ 03:53

Just been invited to dinner and asked if I could prepare a little pre-dinner snack. Just remembered seeing your tapa segment and thought Chorizo. Looks good, tastes yummy. Hope I do it justice and they like it.xx

2. by cath on Fri 09 Dec 2011 @ 06:24

Don't expect an answer from Jamie Oliver. He gets millions of bloggers around the world emailing him. There would need to be a thousand Jamie Olivers to deal with his internet mail and questions.

3. by mireille on Wed 07 Dec 2011 @ 17:12

mireille from montreal quebec, love the recipes, adore your show and you! thanks and wish you a happy holidays Jamie Oliver!

4. by Mariaan Meuwesen on Fri 25 Nov 2011 @ 05:51

Jamie, we always watch your shows all the way in Namibia!!!!! I love all of the shows. You make cooking so much fun!!!!! Thank you!!! Lots of love Mariaan.

5. by Elly van Vliet on Sun 06 Nov 2011 @ 17:03

I saw the show while on the airplane flying home from the Pacific to the Netherlands (I think it was above India). I remembered the ingredients and recipe and made the whole tapas feast meal the same day as our first meal home again. And I made it several times after that. We all love it! I just found it again on your website. Thanks.

6. by Mick on Mon 31 Oct 2011 @ 12:50

Enjoy

7. by Maria Leonor Melo on Thu 15 Sep 2011 @ 21:11

Me anda my family love your good food and shows. Regards from Azores, Portugal.

8. by Ana on Sun 28 Aug 2011 @ 02:40

We love and enjoy your recipes and programs! We enjoy very much watching the 30-min meals show, it´s very original! Best Regards from Costa Rica.

9. by Jay on Tue 09 Aug 2011 @ 11:58

Jamie, I'm on a very tight budget 'cause I'm an overseas student. :) I only made the honey glazed chorizo. Easy, quick to prepare and very delicious. I always enjoy your recipes. Thank you very much and Good luck to you, your family and all the members of your staff, too!

10. by Magda on Tue 02 Aug 2011 @ 17:25

Jamie I love your tv shows!Now we have in polish TV your program-fabulous!lots of love form Warsaw!

11. by Sherry on Sun 17 Jul 2011 @ 07:41

Jamie we just love you're style of cooking, i don't see how those others can complain about your 30 minute meals they are simple and oh so easy to make after i read the comments i told my husband and he laughed as you must have read them too as he said to me on last nights show that he recorded for me that you said to get all of your ingredients and pots and pans ready before starting, i don't know any person who doesn't do that first i had to laugh i think its great what you did in America in the schools we have watched all your shows i got most your books and DVDs keep up the great work would love to meet you one day, just love your style from sherry in QLD Australia

12. by Viki on Sun 03 Jul 2011 @ 14:03

Yestarday I watched your program for the first time. I just loved it! You're amazing and cooking seems easy and funny when seeing the way you do it! Congratulations!

13. by tere Susunaga on Fri 10 Jun 2011 @ 20:23

Jammie, I am Tere I live in Mexico city, I love your show and the recipes!!! you shuld come to my country ans dicover all the different ingredients we have, I´m sure you would creat wonders. You are the best!! Do you know if I can get your books here in Mexico city?

14. by Gianella Salazar on Thu 02 Jun 2011 @ 22:04

Jamie, I love your shows! I can't wait to try something out from your 30 minute meal show that just started playing here. Greetings from Chile!!

15. by Dorothy Atchison on Mon 25 Apr 2011 @ 19:45

Thanks for bringing good food back into fashion in this "everything in a hurry" world.....

16. by Andrea on Mon 18 Apr 2011 @ 04:53

I LUV IT! REGARDS FROM ECUADOR JAMIEEE!!

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