Starters/Snacks Lunch/Dinner Tapas
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
Patatas Bravas
- 400g baby potatoes, halved if large
- 1x 350g tomato and sweet red pepper sauce
- 1 tbsp white wine vinegar
- 2 tsp paprika
- Sea salt and freshly ground black pepper
Garlic Mushrooms
- 2 tbsp olive oil
- 400g chestnut mushrooms, thickly sliced
- 3 garlic cloves, finely sliced
- ¼ tsp chilli flakes
- 100ml original cream sherry
- 2 tbsp roughly chopped flat leaf parsley
- Crusty bread, to serve
Nutrition
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Method
Patatas Bravas
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Place the potatoes into a saucepan, cover with water and bring to the boil. Simmer for 12-15 minutes until tender.
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While the potatoes cook, tip the tomato and sweet red pepper sauce into a saucepan with the vinegar and smoked paprika. Stir well, then bring to the boil, turn the heat down and simmer for 5 minutes until just thickening.
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When the potatoes are tender, drain and return to the saucepan then crush lightly with the back of a fork – you want to create jagged edges.
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When the sauce is ready, tip the potatoes into the sauce and mix well.
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Season with salt and black pepper then tip into a serving bowl and serve straightaway.
Garlic Mushrooms
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Heat a frying pan until hot. Add the oil and mushrooms and fry for 4-5 minutes until golden and just tender.
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Stir in the garlic and chilli flakes and cook for another 2 minutes. Add the dry sherry and cook for 2-3 minutes until reduced by ¾.
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Season with salt and black pepper then stir in the parsley. Serve straightaway with crusty bread to mop up the juices.
