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Tapas

by Now Then Sheffield

Serves 4-6
Recipe by Tom Gibson-Howarth, The Beer Engine


1kg lamb shoulder, diced and trimmed
1 large white onion, finely diced
2 large garlic cloves, finely sliced
1 cinnamon stick
1 tbsp ground turmeric
1 tsp black peppercorns
1 whole nutmeg, grated
1 saffron grain
2 litres water, to cover
1 tbsp beef stock powder
350g dried apricots
Couscous
Flaked almonds, toasted

Season the lamb and brown in a large pan in small batches until it is all golden brown. In a very hot frying pan, toast all of the dry spices excluding the saffron to release their oils and then grind the mixture down to a powder with a pestle and mortar.

In a large casserole dish, gently fry the onion and garlic until soft, add all of the spices and cook for a minute or two, then add the lamb.

Pour in the water, half the apricots and the beef stock powder, ensuring the contents don’t boil. Ensure that any scum that rises to the top is removed from the surface. When the lamb is almost tender (3 ½ to 4 hours), add the rest of the apricots. Serve with couscous and toasted flaked almonds to garnish.

Patatas Bravas

Recipe by Tom Gibson-Howarth, The Beer Engine


1kg potatoes (Maris Piper)
1 tbsp vegetable oil
1 small onion, finely diced
2 garlic cloves, finely sliced
2 tins of chopped tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1 tsp chilli flakes
Salt and pepper

Cube the potatoes (2cm by 2cm), then blanch in a deep pan of vegetable oil at 120oC for eight minutes or deep fry at 180oC for two or three minutes. Alternatively, parboil in water for 20 minutes then roast at 180oC for 45 minutes to an hour.

For the sauce, add a little vegetable oil to a saucepan and sweat down the onions and garlic with salt and pepper until soft. Add the spices and cook for two minutes, add the chopped tomatoes, bring to the boil and then reduce the heat to the lowest setting. Cook for 30-40 minutes, until the sauce has reduced down and thickened. Add more seasoning if required and garnish with fresh parsley.

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Serves 4
Recipe by Eddie Morales, El Toro


1½kg octopus, beak removed
4 medium potatoes, 1cm slices, boiled or fried
1 onion, sliced
1 tbsp extra virgin olive oil
2 bay leaves
Maldon sea salt
Paprika, a pinch
Fresh parsley, chopped

Boil a saucepan of water and immerse the octopus three times. You will see it shrinks. Leave to cook. A medium octopus will take about 30 minutes.

Remove from the water and leave to cool. Cut the legs into smallish slices and cut the head into bite-sized pieces. Add olive oil to a pan, fry the onions with the prawns and add a dash of oil when cooked. Add the octopus, a little salt, bay leaves, potato slices and paprika, and cook until the octopus is soft. Add parsley to garnish.


Beef Estofada

Serves 4
Recipe by Eddie Morales, El Toro


2kg braising beef, diced
2 big onions, sliced
1 tbsp olive oil
5 cloves of garlic, sliced
1 large glass of red wine
500ml beef stock
1 tsp fresh thyme, chopped finely
1 tsp fresh rosemary, chopped finely
1 tsp fresh parsley, chopped finely
Potatoes, fried

Fry the onions and garlic in olive oil until soft. Add the beef and fry for five minutes, then add the red wine, the beef stock and herbs, and simmer for two hours. Once the beef is tender and soft, serve with crispy fried potatoes.


Crema Catalana

Serves 4
Recipe by Eddie Morales, El Toro


750ml whipping cream
90g caster sugar
5 egg yolks

Pre-heat the oven on a very low heat, about 100oC. Pour the cream into a saucepan and slowly heat to just before it boils. In a heatproof bowl, whisk the egg yolks and sugar together until they are white in colour. Slowly pour over the cream and mix together.

Pour the mixture into small ovenproof dishes. Make a water bath by filling an oven tray half full of warm water. Place the dishes into the water bath and place in the oven, baking slowly until set. It should take about ten minutes.

Take out of oven and allow to cool. Top with caster sugar and brown with a blow torch or place under the grill until the sugar is caramelised.

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by Now Then Sheffield

Next article in issue 99

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