4 minute read
Time for Tapas
Time for Tapas RECIPES OSCAR & OTTO TEAM | IMAGES ALEX SPODYNEIKO
The Oscar part of Oscar and Otto on the Strand in Tauranga specialise in Spanish style tapas paired, as all good tapas should be, with a wonderful drinks selection. Here are a few of their favourites to give a go at your place this summer.
Olive, Anchovy & Pepper Banderillas
Peppers are a staple in Spanish cuisine and are perfect for tapas. They make a neat little packet to stuff with all sorts of delicious ingredients, for wrapping delicious morsels or on skewers. Filling options are endless. This recipe can be easily adapted to be vegetarian
MAKES 12
2 large red peppers, stems removed (or 1 jar of flame-roasted peppers) 12 green olives (pitted) 12 marinated anchovies 1 tbsp extra virgin olive oil 1 tsp chopped oregano ½ tsp fennel seeds ¼ tsp chilli flakes 150g Manchego cheese (or other), approx 10g per skewer and remainder grated
Preheat the oven to 220°C. Cut the pepper into six, lengthways, and place in a roasting tin. Bake in the oven for 15–20 minutes, until the peppers are cooked and their skin is blistered and blackened. Leave to cool slightly, then carefully peel off the skin, taking care not to damage the flesh.
Thread onto a skewer roasted pepper, followed by the olive, anchovy fillet and cheese (we used halloumi, but Manchego is the traditional choice). Place skewers on a baking tray, drizzle oil over and scatter on the oregano, fennel seeds and chilli flakes. Finally, sprinkle over the cheese and cook in the oven for five minutes, until the cheese is bubbling and golden. Cool slightly before serving.
WINE MATCH
Peppers work well with a crisp sauvignon blanc. The Astrolabe ‘Province’, Marlborough would be perfect.
Clams with a Garlic & Nut Picada
With its large coastline, seafood is a key aspect of Spanish cuisine. Clams are a popular tapa dish. This moreish dish is simply a combination of steamed clams with a delicious picada (herby, ground nut sauce).
SERVES 4
1kg clams For the picada: ¼ cup pine nuts ¼ cup blanched almonds (or why not try macadamias for a local twist?) 4 tbsp olive oil 2–3 slices crustless white bread 4 garlic cloves leaves from 4 small sprigs of flat leaf parsley
Heat frying pay and dry roast pine nuts for 1 minute, almonds for 2 minutes. Leave to cool. Fry the bread in 2 tbsp olive oil for 1 minute each side until crisp and golden brown. Cool. Break fried bread into a food processor, add nuts. Process to the fineness of coarse sand. Add the parsley and garlic with remaining 2 tbsps olive oil, processing into a thick paste. Wash clams in cold water, discarding any that don’t try to close when squeezed. Put a large pan with a lid on high heat. Add clams and 4 tbsps of water, covering and cooking for 1–2 minutes. Shake the pan every now and then until the clams have just opened. Remove the pan from the heat, uncover and slightly tilt so that cooking juices separate from clams. Stir the picada into the liquid to thicken, then stir the mixture back through the clams. Serve straight away.
WINE MATCH
Clams (and all seafood) pair perfectly with Spanish white albarino. It’s a magical marriage. If you can’t find this less common wine, other options are a dry rosé or sauvignon blanc. Smith & Sheth ‘Cru’ Albarino, Hawke’s Bay would be great with this dish.
Smoked Kahawai Croquettes
Nothing says Spanish tapa as much as the little deep-fried croquettes. Offered in a wide range of flavours, a good croquette will hide an explosion of flavour beyond its crunchy exterior. These smoked kahawai croquettes are always a hit at Oscar.
600g smoked kahawai (or other smoked fish) 2 medium onions, finely diced 2 medium cooked and mashed potatoes 3 tbsp vegetable oil 100g butter ¾ cup flour 200ml milk ½ cup chopped flat leaf parsley zest of ½ lemon salt & pepper to taste panko breadcrumbs vegetable oil to fry
Sauté onions in oil, then put aside. Melt butter, add flour, and stir constantly until mixture is gently bubbling, then add milk little by little until a smooth consistency. Add onions, flaked fish, mashed potatoes, lemon zest, parsley and salt and pepper and combine.
Roll into walnut-size balls, coat in panko crumbs and deep fry. (Alternatively you can bake them in the oven on a greased tray.) This approach can be adapted for a wide range of fillings simply by changing the flavouring after adding the sautéed onion at step 3. Ham and cheese, chicken, or smoked beef cheek … the options are endless.
WINE MATCH Smoked fish croquettes go well with an oaky chardonnay. Millton Opou Gisborne Chardonnay would be great!
