Great Tapas recipe from the Sorted Chefs
When there are loads of people coming around for dinner, it can be a bit daunting to say the least! Will they all get food poisoning? Will they laugh in my face? Oh, god… they’re not going to go through my bedroom like they do on ‘Come Dine With Me’… are they?! There’s no need to panic, however, as the dilemma can easily be solved with a little help from the Sorted Chefs and the Spanish!
Continental Europeans always have it just right, with that classic mix of a laid back attitude and style. Their signature dining approach, tapas, can act as a great idea for students which can double both as party food or something a little more elegant – it’s unpretentious whilst secretly still looking a bit posh!
Don’t worry – there are lots of steps here, but break them down, and they’re actually easy-peasy. Simple to prepare, but bound to impress, the Sorted Chefs for Liberty Living show you how it’s done…
Chilli goats cheese stuffed mushrooms
Chorizo braised in white wine
Lemon and cilantro sardines
Tostada garlic rubbed, tomato and manchego
A dozen button mushrooms
A small round of goats cheese (100g)
1 red chilli
4-5 sardines, gutted and cleaned
Bunch of fresh coriander
Large lemon, quartered
Piece of thick chorizo sausage (150g)
Glass of red wine, rioja is great
3 fresh plum tomatoes
Chunk of mangego cheese, or whatever you prefer (150g)
1 ciabatta loaves
3 cloves of garlic
Mug of rice (200g)
1 vegetable stock cube
Pinch of saffron (or turmeric)
Handful of black olives, pitted
1 red pepper
Bunch of fresh parsley
Bowl of new potatoes
1 small onion
Tin of chopped tomatoes or passata
1 tsp smoked paprika
1 tsp cayenne pepper
Good glug of olive oil
Salt and pepper
How to cook:
• Preheat the oven to 200°C.
• Halve the new potatoes and bring to the boil in cold salted water, then simmer for 12-15 minutes until just cooked.
• Drain the potatoes and allow to steam dry for a few minutes.
• Peel and dice the onion as fine as possible and fry in a saucepan with a dash of oil for 5 minutes.
• Add two crushed cloves of garlic, the cayenne and paprika to the onions and fry for another minute.
• Tip in the tomatoes, bubble for 5 minutes before blending to a smooth sauce (optional).
• Dissolve the vegetable stock cube in a litre of water with the saffron.
• Cook the rice for 8-10 minutes in the stock, then drain when done.
• Chop up the pepper, olives and parsley and leave to one side to stir through the rice when cooked.
• Score (slash) the sardines with a knife on both sides then lay in an ovenproof dish.
• Season the fish with salt, pepper and a handful of ripped coriander before squeezing over the lemon juice and finishing with a splash of oil. Tasty!
• Pop the stems out from the mushrooms and push goats’ cheese into the gap.
• Top each stuffed mushroom with a slice of red chilli, arrange in an ovenproof dish and drizzle with oil.
• Slice the chorizo diagonally and toss them into an ovenproof dish with the glass of wine.
• Put the mushrooms, sardines and chorizo into the oven to cook for 10 minutes.
• Fry the cooked potatoes in a frying pan with a little oil for about 6-8 mins until golden all over.
• Half the ciabatta lengthwise and cut into portions.
• Drizzle the bread with olive oil then place into the oven to toast for 5 minutes.
• Quarter the tomatoes and discard the middles.
• Dice the rest of the tomato and the manchego cheese before mixing together with a sprinkle of salt and pepper.
• Scrape a clove of garlic over the toasted bread and then top with the tomato and cheese mix before serving.
• Mix the drained rice with the chopped pepper, olives and parsley and serve.
• Tip the fried potato onto a plate or bowl and top with the smoky and spicy tomato sauce, garnish with fresh parsley and serve.
• Remove the three dishes from the oven and serve as the final additions to your tapas feast!
Serves 6-8 people.
Liberty Living provides student accommodation in 17 university cities across the UK, including student accommodation in Liverpool, student accommodation in London, student accommodation in Preston plus many more.
Posted on 12th November 2014 by Claire L.
Claire Louise Sheridan lives and works in Peterborough. She recently graduated with a degree in English and Communication Studies from the University of Liverpool.