Wednesday, July 02, 2008

More tapas!

June 13th, I invited my colleagues at the Norwegian Cancer Registry for tapas. This to mark the start of the summer season. The easiest way to serve food to many people is tapas, bite sized food prepared Spanish way. I have made tapas buffets many times, and I try to develop new bites every time. Here is what I served.

Taco tubs - a smart way to serve tuna salad (1-2 per person)

Taco tubs - neat! It is called innovation. Santa Maria has folded taco into small edible containers. Perfect to serve my homemade tuna salad.

Mash one can of tuna in jelly with as much mayonnaise as you find acceptable. Mix in half an onion and the spices and herbs that you like. Salt in moderation, pepper, chives is great, and sweet chili dipping sauce balance it up. You make your variation.

Fill into tubs, and garnish with black fish roe and a slice of onion.

Cherry tomatoes with Pesto alla Genovese (4 per person)

Wonderfully easy to make but my, how they taste.

Slice the cherry tomatoes in half.

Use a good pesto (personally I prefer the Pesto alle Genovese from Barilla). Spread on top.

What could be easier, and healthier. Olive oil contains antioxidants and fresh basil is so colourful that simply has to be good for you!!

French pork liver paté on toast (2 per person)

I bought three smal cans of "Paté de foie de porc" at Monoprix in Lyon. I had high expectations for this product by Lou Gascoun in Saint-Médard-d'Eyrans in Gironde, close to Bordeaux.

The expectation was not met. Large white chunks of cold fat made it less appetizing than many of the other similar products I have tasted. The question remains; what to do with the last can? Heat it slightly in order to melt the fat? Maybe.

These toasts were not touched. Use a paté, by all means, but a smoother one. I love paté made from foi-gras d'oie, goose liver - quack!!

Salmon swirls (4-6 per person)

Delicious and dead easy to make. Mix finely chopped smoked salmon, onion, and Philadelphia cheese. You can use plain cheese or with chives, as I did.

Heat tortillas in a dry non-stick pan, spread cheese in the mid section of the bread, fold over and roll into a wrap. Allow to cool in the refrigerator to set.

Cut in slices and place on a tray.

Chili-orange marinated Manchego cheese (4-6 per person)

Orange and chili - a delicious marinade for well matured Spanish Manchego cheese.

Dice the cheese. Mix equal quantities of sweet chili dipping sauce and orange juice. Allow cheese to marinate in refrigerator for a few hours. Serve with toothpicks.


These examples of bit sized foods does not belong to the traditional Spanish tapas. I will present the genuine tradition and its basque counterpart - the pintxo, when writing more on my experiences from Sitges. They still provide the inspiration for true culinary innovation for us modern Europeans. And they are eaten in the same way as the original, as social food.

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