Recipes & Serving Suggestions
Tapas are bar snacks originating from Spain. They are quick and easy to prepare – try these combinations...
Present a small dish of one of the following: Romulo Caperberries 0-10 mm , Mas Portell Sweet Garlic , El Serpis stuffed olives or Gordal Olives .
In a pan, warm stuffed El Navaricco whole Pimientos, then garnish with a shaving of Parmigano and serve with fresh rocket.
Roll slices of goat’s cheese in breadcrumbs, fry in a little olive oil and serve with a drizzle of honey.
Braise sliced chorizo with a little Romulo Sherry Vinegar and Julie Le Clerc Paprika Tomato Sauce – spear with toothpicks and serve.
Top wedges of Manchego cheese with slices of Quince Paste.
Spread Sabato Rivierasca Paste on Sabato Crostini and top with an anchovy fillet or a slice of El Navarrico Pimiento Slices.
Roast El Navaricco whole Pimientos with thinly sliced garlic, a splash of Mas Portell Moscatel Vinegar and chopped Italian parsley.
Marinate slices of vine-ripened tomatoes and thinly sliced red onion in a mixture of extra virgin olive oil, Giusti balsamic vinegar and ½ a seeded chilli. Refrigerate for two hours and serve.
Melt a couple of tablespoons of Quince Paste, a teaspoon of Espelette Pepper Jelly, some The Spice Trader Coriander Seed, garlic and a lug of Romulo Sherry Vinegar and mix together. Coat pork spare-ribs and bake.