Saturday, 25 February 2012

Tapas for the weekend

Tapas are a great way of putting a little excitement into your dinner and they're ideal for sharing. It’s as simple as combining a few side dishes to build your meal. It can be a great way to use up leftovers, or an excuse to have all your favourites in one sitting.

This is a combo I made one weekend:

Roasted peppers

1 red (bell) pepper, cut into large chunks
1 tablespoon olive oil
¼ teaspoon piri piri herbs
Pinch of salt

Toss all the ingredients together and roast in a low heat oven (gas mark 4/ 180 ºC) for 30 minutes. Best to get this going before you start preparing the other dishes.

Chicken liver in dry gravy

200g chicken liver, cleaned and cut into bite size pieces
½ onion, diced
2 stalks of curry leaves
1 tablespoon kurma curry powder
Olive oil

Fry the onion in 2 tablespoons of olive oil in low heat to ‘sweat’ it. Add the livers and cook for 4 minutes. Add the curry powder and leaves, and lightly season with salt. Coat the livers well with the gravy that forms, adding a touch of olive oil if the pan gets too dry. Cook further for 10 minutes and ensure the liver is thoroughly cooked before serving.

The dishes above were supplemented with a portion of oven baked curly fries and warmed wholemeal pitta bread for your carb needs, and some hummus for dipping. Serves 2 very hungry people!

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