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Four Easy Pintxos
Pintxos are a Basque tapas favourite. Topped with a variety of Spanish flavours they are easy to prepare and great for entertaining.
- Serves: 6 |
- Yields: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 40 mins
Ingredients
1 ) Tempura Courgette with Goats Cheese with Honey
4 C (1 litre) vegetable oil for frying
Tempura Batter
110 g flour
½ C (125 ml) sparkling water
3 courgettes, ends trimmed, sliced in half lengthways
6 slices of fresh baguette
2 Tbsp (30 ml) honey
2) White Sardines, Tomato Jam and Salsa
Click here for the Tomato Jam recipe
Salsa
¼ green pepper, very finely chopped
3 tomatoes, blanched, skins removed, deseeded and very finely chopped
2 Tbsp (30 ml) red wine vinegar
2 tsp (10 ml) castor sugar
2 Tbsp (30 ml) flat leaf parsley, finely chopped
To Assemble
6 slices of fresh baguette
6 sardines
freshly ground black pepper
1 lemon
3) Pickled Herring with Boiled Egg and Green Olives
Aïoli
3 eggs, 1 whole and 2 egg yolks
1 Tbsp (15 ml) fresh lemon juice
salt and freshly ground pepper
1 C (250 ml) olive oil
pinch of paprika
To Assemble
2 Tbsp (30 ml) Aïoli
2 baby cucumbers, thinly sliced
2 eggs, sliced
2 pickled herrings
6 pimento stuffed green olives
4) Anchovies, Red Onion and Caperberries
½ red onion, very finely sliced
To Assemble
6 slices of fresh baguette
6 caperberries
10 chives, chopped
Method
1)Tempura Courgette with Goats Cheese with Honey
Heat the oil in a large saucepan to frying temperature.
In a bowl, mix all of the ingredients for the tempura batter together.
Dip the courgette pieces into the batter and fry until golden brown.
To assemble, spread the goat’s cheese onto the slices of baguette, top with the fried courgette and drizzle with honey.
2)White Sardines, Tomato Jam and Salsa
Click here for the Tomato Jam recipe
Salsa
Mix all of the ingredients together in a bowl.
To Assemble
Spread tomato jam onto each baguette slice, top with a sardine and a teaspoon of salsa. Season with black pepper and a squeeze of lemon juice.
3)Pickled Herring with Boiled Egg and Green Olives
Preheat the oven to 180 ºC.
Place the garlic bulbs into the oven and roast for 30 minutes until the garlic is soft. Allow the bulbs to cool slightly and then squeeze the roasted flesh out the cloves.
Push the flesh through a sieve to get rid of any stringy bits.
Place the whole egg, egg yolks, lemon juice, salt, pepper and mashed garlic in a food processor and whizz for 1 minute. While the motor is running, slowly add the olive oil until completely emulsified. The aïoli should be thick and pale in colour.
Heat a saucepan of water and once boiling, boil the eggs for 8 minutes. Once cooled, peel and slice.
To assemble, spread each slice of baguette with aïoli, top with thin slices of cucumber, boiled egg, slices of pickled herring and olives.
4)Anchovies, Red Onion and Caperberries
Thinly slice the red onion using a mandolin, place in a bowl and sprinkle with salt. Rub the salt into the slices and allow to stand for 5 minutes.
Rinse the salt off the onions and pat dry with paper towel.
To assemble, top each slice of baguette with sliced onions, an anchovy, a caper berry and chives.
