Maak je eigen Spaanse tapas met TikTokker Ciaran Dunne

@fooddunneright

The Tapas Table: Epsiode 3: Patatas bravas Tried to do as much research as possible into this recipe, mainly the sauce Traditionally it has no tomato but if you want tomato you tomato to your hearts content. When it comes to the paprika you’re supposed to use pimento de la Vera but I haven’t gotten my hands on some yet Like majority of the recipes in this series it comes together fast and takes very little effort to make The amount of sauce I made here would do 2-3 portions of the spuds Ingredients: -450g potato’s cubed -2onion onion thinly sliced -2 cloves smashed garlic -2 tsp sweet paprika -2 tsp smoked paprika -1 tbsp flour -150-200ml chicken stock -tsp red wine vinegar -S&P Method: -get your cubed potato’s into some salted water and bring to a boil. Boil them for about 7ish mins ( you don’t want to boil them like roasties, just barely cooked through but no fluffy edges ) until slightly fork tender -strain and leave them to steam dry on a rack or pack in the pot -pan on a medium heat with a couple tbsp olive oil. Add your onions with a pinch of salte and sautee for 5-7 mins or until lightly golden -next goes the garlic to get friendly for 1-2 mins or nice and fragrant. Then the paprika for the same -sprinkle in your flour and mix well. Pour in your stock and make sure to scrape any and all crispy bits off the bottom of the pan -leave that to simmer for a couple until it’s thickened (if it’s too thick add more water) at this point I tasted it, then added my S&P and vinegar -blend until smooth -fry your spuds off in some 190°c oil until they’re as crispy/ golden brown as you like -shake off any excess oil and season generously with salt

♬ original sound - Ciarán Dunne

@fooddunneright

The tapas table: Epsiode 10: albondigas There’s a couple of different versions of this, I prefer this style sauce (almost like a gravy) over the usual heavily tomato based ones you see You could make the balls a bit smaller too if you want I didn’t track some of the thinks I used, sorry Ingredients: -800g beef and pork mince -handful fresh chopped parsley -2 handfuls breadcrumbs -good splash of milk -2 eggs -4cloves minced garlic -S&P -2 tsp paprika -plain flour Sauce: -1 large onion diced -1 large carrot diced -1 leak thinly sliced -80-100ml red wine -1/2 Tin chopped tomatoes -600ml chicken stock -heap of black pepper -tsp Worcestershire sauce Method -combine everything for the meatballs in a bowl (expect the plain flour) get them well mixed and portion out into your individual balls. I went with 12 big ones -get them lightly covered in plain flour -pan on a medium high heat with some oil and get a good colour on all your balls. Take them out and set aside -lower the heat, another small drop of oil if it needs and throw in your onion, carrot, leek and a heavy pinch of salt. Sautee them for 8-10 mins or until lightly golden -deglaze with your red wine(scrape everything off the Bottom) and cook that off for a a couple mins -chopped tomatoes in next and do the same . Pour in the stock next and let the whole lot get friendly for 5 mins -Blitz until smooth and make sure to taste. I added a good amount of black pepper, the meatballs back in and any resting juices -leave that to simmer for 10-15 mins until the sauce reduces. Taste it again then and adjust seasoning ( I added more black pepper and Worcestershire sauce)

♬ original sound - Ciarán Dunne

@fooddunneright The Tapas Table: Epsiode 1: Gambas Al Ajillo This is a series I’ve wanted to do for a long long time, Tapas was what really changed my view of food and made me want to try more I’d never really had shellfish or seafood in general before holidays in Spain in my teenage years but I quickly fell in love If you have an requests drop them in the comments This isn’t the full traditional way of serving/ making this dish but it slaps nonetheless Ingredient : -180g prawns peeled/deveined and patted dry -5 cloves garlic thinly sliced -1 red chilli de seeded and thinly sliced -tsp sweet paprika (regular will do if you can’t get it) -juice of half a lemon -handful freshly chopped parsley -pinch of salt -60ish ml olive oil Method: -olive oil into a pan or an heatsafe dish to serve in -get that on a medium low heat and heat it gently for a couple mins -whack in the garlic+ chilli to get friendly for 1-2 mins to get fragrant. Keep an eye on it so the garlic doesn’t burn -once fragrant get it up to a medium-high, throw in the paprika, prawns and salt. Let them get friendly for 2ish (or until they go pink) mins again you don’t want to over cook the prawns -once they’re cooked squeeze in the lemon #tapas #tapasrecipe #gambasalajillo #garlicprawns ♬ Bamboléo - Gipsy Kings

@fooddunneright The Tapas Table: Epsiode 6: padron peppers Beautifully simple and happily eat a bucket of them in the sun with spicy margarita Ingredients: -200g padron (I’ve bought them in dunnes and Tesco) -few tbsp olive oil -heavy pinch of flakey salt Method: -rinse and dry your peppers -pan on a medium high heat and add your oil. Once hot, throw in your peppers and make sure they get a good colour all over -to serve I through them onto some kitchen roll first to get an excess oil, then seasoned them generously with salt #tapas #tapasrecipe #padronpeppers ♬ Me Gustas Tu - Manu Chao

@fooddunneright

The Tapas Table: Epsiode 5: tortilla Bar the fact it was too thin I was very happy with how it turned out. It was still slightly runny and full of flavour Some people say you should have no colour on your potatoes and onions. Some say you should I personally prefer them with a bit colour for the flavour and texture. If you prefer it with no colour don’t increase the heat and leave as is for 20-25 mins total I only had medium eggs in the house so bare that in mind Ingredients: -10 medium eggs -1 white onion thinly sliced -500g potatoes thinly sliced -400ish ml oil -S&P Method: -get your oil into a pan on a medium heat and bring it up to about 100°c. You’re not looking to fry them from the get go, more confit them -spuds+ onions in and make sure they’re all submerged. Lower the heat to try maintain that 100°c and leave them to go for about 15 mins -as previously stated I like them with a bit of colour so after the 15 mins so cranked the heat up to a medium/ medium high for 10min to get a bit of colour. Again if you don’t want any colour leave them as is for that final 8-10 mins -strain them off (keep the oil because it’s grand to use again) leave them to cool slightly for 2-3 mins total Ingredients -in a bowl crack in your eggs and give them a quick mix(don’t use a whisk like I did, just a spoon. You don’t want any air) -add the spuds and onions, season generously with salt, a few cracks of black pepper and fold together -get a nonstick pan going on a medium heat and whack in a couple tbsp of your oil -pour the mix in, swirl the pan around and push the sides down with your spatula to try get a shape to it. It’ll be 3-4 mins max -after 3-4 mins when you swirl it, it should be one piece but still a bit runny on top. Put a plate on top, hand on and flip. Get it back into the pan for a final minute ( go longer if you don’t want it runny at all)

♬ Oye Cómo Va - Tito Puente