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!

Wednesday, June 29, 2011

Recipes from the Tapas Trail - Havana

It's time for some more recipes from the Campo Viejo Tapas Trail. I've previously printed some of the delicious recipes shared with us by Bar Pintxo, but this time the focus is on Havana Tapas Bar on George's Street. Hopefully, these recipes will inspire the sun to shine on us for some Spanish joy.

Montado with Tortilla and Jamon Serrano

Garlic Chili Prawns with Orange Sauce 
These tasty prawns make for delicious finger food.

Main Ingredients
600g king prawns, peeled
4 tablespoons olive oil
5 garlic cloves, peeled and thinly sliced
2 dried red chili peppers

Sauce Ingredients
1 clove garlic, peeled and crushed
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 green peppercorns, crushed
1/2 teaspoon fresh green parsley, chopped
Juice of 2 oranges

Heat the olive oil in a pan. Add the garlic, chili, salt and pepper. Fry over a medium heat until the garlic colours slightly. Add the prawns to the pan, turn up the heat and fry for about 2 minutes on each side. 

Arrange the prawns on a plate, drizzle over with the garlic infused oil from the pan and sprinkle with chopped parsley. Blend all the sauce ingredients together and serve alongside the prawns.

Chicken and Chorizo in Filo Pastry

These little parcels looked like spring rolls when they arrived from the kitchen, but they turned out to pack a different punch with lots of paprika flavour coming through from the chorizo. Apologies for not having quantities on the ingredients, but I'm sure that a little trial and error will produce some good results.
Chicken breast, baked and sliced
Chorizo, sliced and chopped
Onions, chopped
Garlic, chopped
Filo pastry

Mix together the ingredients and roll up into sausage shapes with the filo pastry. Deep fry until golden and serve with salsa. of your choice

Montado with Tortilla and Jamon Serrano

These are classic tapas - egg omelette with Serrano ham. 

8 organic eggs
Sliced and cooked potatoes
Cooked onion
1/2 red pepper, chopped
Salt & pepper
Sun-dried tomato pesto

Mix the eggs with the onion and potato, add the parsley, red peppers, salt and pepper. Heat 1 tablespoon of olive oil in a pan until very hot. Turn down the heat to low. Put the mixture in the pan and fry until cooked, then turn over. Cook until golden brown, and remove from the pan to sit for at least 10 minutes. Slice into small squares.

Toast slices of baguette and spread with sun-dried tomato pesto. Place a tortilla square on the bread, place some serrano ham on top. Spear through with a cocktail stick and top with a black olive.

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