Stitch and Bear

A long-running Irish blog with reviews of the best restaurants in Dublin and throughout Ireland. Some wine and cocktails thrown in for good measure!

Sunday, June 26, 2011

Recipes from the Tapas Trail - Bar Pintxo

Recently, I was fortunate to receive a chance to participate in the Campo Viejo Tapas Trail. This excellent value event features some of the best tapas in Dublin city from 5 of the city's tapas establishment, all accompanied by loads of Campo Viejo red wines.

Several of the venues were kind enough to share the recipes for some of the tapas we enjoyed. In the interest of spreading the tapas love, I will share the recipes with you over the coming weeks, so that we all can enjoy a little taste of Spain at home. First up are the excellent tapas from Bar Pintxo. From top below, going clockwise, you can see Lomo en Adobo (pimenton pork sandwiches), Garbanzos con Morcilla y Espinacas chickpeas with black pudding and spinach) and finally, Brochette de Pollo (marinated chicken skewers).

If this tickles your tastebuds, then make sure to drop into Bar Pintxo in Templebar for a wider selection of their fine tapas!

Brochette de Pollo - Marinated chicken skewers

3 chicken breasts, chopped into 9 pieces
2 fresh lemons, juiced
50g flat parsley, chopped
10g garlic, chopped in oil
1 teaspoon salt
500ml vegetable oil
9 - 10 wooden skewers soaked in water

Mix all the ingredients together and refrigerate overnight. Thread the meat pieces onto the skewers and grill on a ridged griddle pan, or on the BBQ (if we're lucky enough to get the weather). Finish with a squeeze of fresh lemon and serve.

Garbanzos con Morcilla y Espinacas - Chickpeas with Black Pudding and Spinach

This was by far and away my favourite dish of the entire tapas trail. The addition of black pudding, sultanas and pine nuts to chickpeas results in a fabulous fusion of flavours.

Olive oil
1 large onion, diced
1 clove of garlic, finely chopped
Handful of baby spinach, shredded
25g sultanas, soaked
15g pine nut, toasted
150g morcilla (black pudding)
1 x 400g can cooked chickpeas
Salt and pepper

Chop the black pudding into 2cm chunks and fry in a little olive oil. Once the pudding is cooked on all sides, crush it in the pan with the back of a wooden spoon or spatula and allow this to cook for a minute more. Remove from the pan and set aside.

Wipe the pan clean, add a little more oil and cook the onion until softened. Add the garlic, spinach, sultanas and pine nuts. Toss around the pan for 2-3 minutes and add the black pudding and chickpeas, along with plenty of salt & pepper. Toss around for 3 more minutes and serve. Finish with a drizzle of olive oil and serve alongside some good bread.

Lomo en Adobo- Pimenton Pork

This recipe makes about 4 sandwiches, which are luscious and stuffed full of flavours.

350g pork fillet
2 tablespoons pimenton dulce
1/2 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf
1 garlic clove, crushed
1 teaspoon salt
1.5 tablespoons olive oil
2 green peppers
4 small pan gallego (or small ciabatta rolls)

Mix together the pimenton, oregano, thyme, bay leaf, garlic, olive oil and salt and rub all over the pork. Roll the pork up in clingfilm and marinate for 24 hours.

Rub the green peppers with olive oil and roast in the oven until soft and charred. Place in a sandwich bag whilst still hot and allow to cool in the bag. Once cool, peel off the skin, deseed and slice into 2cm strips.

Slice the pork into 1cm thick steaks. Place the steaks between two pieces of clingfilm and baton out with a rolling pin or steak mallet. Grill on a ridged pan for 60 - 90 seconds per side.

Slice the bread rolls and toast on the griddle. Spread mayonnaise on both sides of the bread, then lay the pork slices along the bread, overlapping each other. Top with green pepper strips, close up the rolls and enjoy.

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