Tapas

Serves: 4
Cooks in:
Difficulty: 5/10

I make the most beautiful potatas bravas, with rich tomato sauce, chickpea & vegan chorizo sausage stew, my super green gazpacho & a lovely fresh bean salad on toast. For the instructions please watch the video below.

Ingredients

Patatas Bravas

4 Maris Piper Potatoes
1/2ltr Vegetable Oil
Pinch Sea Salt & Pepper

Tomato Sauce 

6 Fresh Tomatoes, chopped
2 tbs Olive Oil
1 clove Garlic, Minced
3 tbs White Wine Vinegar
4 tbs Caster Sugar
1 tbs Sweet Paprika
Pinch Cayenne
1 tbs Tomato Puree

Garlic Vegan Mayo

5 tbs Mayonaise
1 large Clove Garlic, minced

Garnish

Fresh Chopped Chives 

Chorizo & Chickpeas 

2 Gaz’s Chorizo
1/2 cup White Wine
1 Red Onion, chopped into 8
3 Cloves Garlic, minced
2 tins Chickpeas, drained
1/2 tin Chopped Tomatoes
1 tbs Tomato Puree
Juice of half a Lemon
1 tbs Sweet Smoked Paprika
1 tbs Fresh Thyme Leaves
1 tbs Brown Sugar
Pinch Sea Salt & Pepper 

Green Gazpacho 

3 cups of Spinach
1 Garlic cloves
1/2 Cucumber Deseeded & Chopped
1/2 green chilli Deseeded
Small Hand full of Fresh Mint
Small Hand full of Fresh Parsley
Small Hand full of Fresh Basil
1 Mushy Avocado peeled & stoned
3 Spring Onions
3 Tbs of coconut natural yoghurt
2 Tbs extra virgin olive oil
2 Tbs of White Wine Vinegar
Pinch of Salt and Pepper
Filtered Water 

Cannelloni Beans on Toast

1 tin Cannelloni Beans, drained
1 Red Onion
Handful Fresh Parsley
10 Cherry Tomatoes, Chopped Fine
Juice & Zest of 1 Lemon
1 clove Garlic Minced
Pinch Sea Salt & Pepper
5 tbs Olive Tapendade
5 Slices Ciabatta, toasted

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