Berenjenas con MielBy tapasonlineFried aubergine with honey - In Andalusia it is normally made with miel de caña, a type of molasses. If you can manage to find some, or a suitable substitute like black treacle, it will also make the dish vegan. You can use either round slices or batons for this recipe - both are used in Spain. It is best served immediately, but can be re-heated in the oven.Pimientos de Padrón Rellenos de QuesoBy tapasonlinePadrón peppers stuffed with cheese - the recipe uses tetilla because it is produced in Galicia, like the peppers, but any soft cheese will be fine. As an alternative to frying, you can cook the peppers on a baking sheet in a hot oven if you prefer.Pimientos de Padrón con Beicon y MielBy tapasonlinePadrón peppers with bacon and honey - Padrón peppers (sometimes called "Russian Roulette" peppers because most are mild, but the occasional one will blow your head off!) are normally simply fried in olive oil with salt, but this is a tasty variation. If you want to be a little more authentic, you can use panceta instead of bacon.
Our thanks go to Kaleb Kerwin-Royle for this recipe.Queso Manchego FritoBy tapasonlineFried manchego cheese - This delicious tapa is in essence a very simple dish, but the trick is in ensuring that the cheese is adequately coated and in the time and temperature of the frying. You don't want to end up with an empty shell of fried breadcrumbs.Samosas Mallorquinas con SobrasadaBy tapasonlineMajorcan samosas with sobrasada - East meets West with this delightful snack. Sobrasada and honey go perfectly together and this litle tapa can be served on its own or as part of a spread. They are best eaten straight away, but can be carefully frozen if only cooked half way, then finished off when needed.
Makes 10 - 12 samosas.Pastelito de Patata con QuesoBy tapasonlinePotato cakes with cheese - This recipe is really like a potato rösti, but the pimentón and some Spanish cheese can provide it with an Iberian pedigree. You can use almost any cheese, but manchego grates well and San Simón melts readily and imparts a nice smoky flavour.
Foie Gras con Vino de NaranjaBy tapasonlineFoie gras with orange wine - A very simple tapa to make, though the ingredients will need to be sourced. The flavour, however, is incredible.
Orange wine is a speciality from Andalucia and the alternative is the orange liqueur, ponche. Failing that, you could use sweet white wine with a hint of orange juice.
Setas con Foie Gras y Huevo de Pato EscalfadoBy tapasonlineWoodland mushrooms with foie gras and poached duck egg - This is not a particularly difficult tapa to make, but the trick is getting the ingredients ready at the same time, especially if you are making two or more. However, it is worth the effort as it not only looks impressive, but tastes exquisite.
SalmorejoBy tapasonlineSalmorejo is a cold soup from Andalusia where it is perfect for the heat of summer. It has a thick, creamy consistency, but you may adapt this to taste. The toppings also are entirely optional and may be altered for a vegetarian version.
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