Seared Capsicum Tapas Food

CHEF JOHN'S PATATAS BRAVAS

Steps:

• Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
• Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
• Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
• Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
• Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.

SEARED CAPSICUM TAPAS

Steps:

• Preheat oven to 200°C.
• Mix olive oil, balsamic vinegar and crushed garlic in a large mixing bowl.
• Cut red capsicum into quarters and clean out seeds.
• Toss capsicum pieces in the vinaigrette.
• BBQ capsicum pieces on a griddle.
• Drain excess oil off seared capsicum by placing them on paper towel.
• Place capsicum outer side down on a baking tray lined with baking paper.
• Lay eight basil leaves in the hollow of each capsicum piece.
• Place a thick slice of goats cheese on top.
• For half the pieces, wrap in prosciutto, securing with a toothpick.
• For the other half, sprinkle green olives on top, followed by parmesan cheese.
• Bake in oven for 15 - 20 minutes.

SPICY SEARED SCALLOPS TAPAS

Steps:

• Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
• Add the onion and garlic; sauté for a couple of minutes.
• Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
• Season with salt to taste and the red pepper flakes; put on low heat to simmer while you sauté the scallops.
• Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
• Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
• Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!

RED BELL PEPPERS WITH CAPERS-TAPAS

Steps:

• Heat oil in a hot large pan.
• Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
• Stir in vinegar and season to taste with salt and pepper.
• Serve hot or chilled.

SEARED BEEF, GRILLED PEPPER & CAPER BERRY

Steps:

• Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper.
• Brush the steak very lightly with a little of the oil and mix the rest of the oil with the garlic. Cook on the griddle for 3 mins each side for medium rare. When cooked to your liking, brush the steak all over with the garlicky oil and sprinkle with salt. Remove to a plate and leave to rest for 5 mins.
• Cut the steak into small chunks and top each chunk with a twirl of red pepper and a caper berry. Push a cocktail stick through everything to hold it together, drizzle over the oil and grind over more pepper.