Herbed Chicken Wings

This dish is simple and tasty and makes for great summer tapas, a must at any summer function.

Tapas for 4

12 chicken wings, tips removed and cut in half at the joint
3 cloves garlic
Bunch fresh parsley
2 teaspoons dried oregano
Large sprig fresh thyme
Half teaspoon ground black pepper
Salt
Glass dry white wine
Juice of half a lemon
100ml (3.5 fl oz) olive oil

Peel and crush the garlic, finely chop the parsley and thyme.

Mix all of the ingredients except the chicken in a bowl and leave to infuse for half an hour or so.

Place the prepared chicken wings in a resealable freezer bag and add the other ingredients. Close the bag and knead well or shake the bag up to ensure a good covering. Leave in the fridge to marinate for two hours or so, shaking the bag from time to time.

Place the wings onto a greased oven tray, pouring over any left over marinade and cook in a hot oven for 20 to 30 minutes turning halfway until golden brown and beginning to crisp.

Spanish Meatballs in Tomato Sauce

Ingredients:

500g (17 oz) minced beef

3 to 4 cloves garlic

1 onion

Parsley

1 egg (beaten)

4 ripe vine tomatoes, roughly chopped

2 slices stale bread

Milk

White wine

Flour

Salt

Pepper

Olive

Method:

1) In a blender (or mortar), crush 2 cloves of garlic with the parsley, and mix with a dash of white wine.

2) Place this mixture, with the mince, in a large bowl. Mix well, then leave to stand for 20 minutes.

3) Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes.

4) Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.

5) Make small balls and roll each one in flour.

6) Cook in plenty of hot oil, until they turn golden brown.

7) Drain the meatballs and set them aside. Keep some of the drained meatball oil for the sauce (step 2 below).

For the sauce:

1) Finely chop the onion and the remaining garlic.

2) Place a little oil from the meatballs, into a casserole dish or large earthenware cazuela.

3) Add the onion and garlic and gently fry until they begin to brown.

4) Add the chopped tomatoes and about half a glass of white wine.

5) Bring to the boil and cook for 5 minutes.

6) Pour the sauce over the meatballs and cook on the hob, on a low heat, for 20 to 25 minutes, stirring occasionally.

7) Serve with fresh bread.

Beef in Sherry

This Spanish recipe for beef uses sherry along with various herbs to create a real flavour of Spain. The dish

is quite spicy although only fresh herbs are used. It is best served with Spanish rice or on a simple salad.

Any leftover beef strips also make unusual but flavoursome Spanish tapas.

1kg (2.25 lb) beef
8 tablespoons Oloroso or sweet sherry
1 red bell pepper, diced
1 small onion, diced
5 leaves of mint, chopped
2 sprigs of rosemary
3 garlic cloves, sliced
6 sprigs broadleaf parsley, chopped
Olive oil
Salt
Cracked black pepper

Cut the beef into inch-wide steaks, then into half-inch wide strips (as if for fajitas)

In a frying pan, heat some olive oil. Add the beef strips and two rosemary sprigs and fry for 5 minutes. Season well with salt and pepper.

When the steak begins to brown all over add the garlic, onion and pepper and stir well, cooking for a further 5 minutes.

When the onion has softened add the Oloroso sherry and cook over maximum heat, tossing for 5 minutes.

Let the juices bubble and throw in the mint leaves and parsley.

When the sherry has evaporated remove the beef.

Serve over fresh salad or rice immediately.

Tip: For tapas, serve any leftover strips of beef on top of tomatoes or peppers, drizzle with olive oil and enjoy with bread.

Roast Pumpkin with Chili and Honey

This recipe for roast pumpkin combines the flavour of chili pepper with honey. A great vegetarian side dish

or to accompany main meals. Butternut squash can be used instead of pumpkin.

1kg (2.25 lb) pumpkin
4 small onions
Pinch of chili flakes
4 tablespoons of honey
100ml (3.4 fl oz) wine vinegar
Olive oil
Salt

Cut the pumpkin into good-sized wedges, leaving the skin on.

Quarter the onions and arrange on a baking tray with the pumpkin.

Drizzle with olive oil, scatter over with the chili flakes and lightly season with salt. Bake for 40 minutes.

5 minutes before the pumpkin is ready, heat the wine vinegar and the honey in a pan and bring to the boil, then let simmer for 5 minutes.

Serve the roasted pumpkin with a generous drizzle of the honey mixture.

Marinated Spanish Beef Kebabs

Spanish beef recipe using traditional Spanish ingredients such as smoked paprika, olive oil and herbs.

These kebabs are ideal for the barbecue and are hot and spicy. Other vegetables, such as mushrooms,

green peppers, tomatoes, etc., can also be used.

2kg (4.5lb) beef (cubed)
4 garlic cloves
2 teaspoons hot smoked paprika
250ml (15 fl oz) olive oil
250ml (15 fl oz) wine vinegar
1 red bell pepper
1 large onion
Cracked black pepper
Thyme or mixed herbs

Place the cubed beef into a large dish and set aside.

Using a food processor, blend together the garlic, herbs, pepper, vinegar, oil and paprika.

Pour the spicy marinade over the beef and turn well so that all the meat is covered.

Place in the fridge for a minimum of 2 hours.

To make the kebabs, roughly chop the pepper and onion then thread over kebab sticks alternating with the beef.

Retain any excess marinade as this will be used for basting the kebabs while on the grill.

Barbecue the kebabs over hot coals for 10 to 12 minutes turning and basting frequently.

Serve with fresh crispy salad, boiled potatoes, bread and olive oil.

Serves 4