Herby and creamy polenta brought to life with earthy mushrooms and tangy cheese!
For the tapas board:
Selection of German meats including salami, Brunswick ham
Gherkins, caperberries, mustard
30 Soft Pretzel Sticks
Similar to bagels these sticks are soft and chewy and make a great accompaniment to a tapas board.
- 500g flour plus extra for dusting
- 1 tbsp baking powder
- 40g light brown sugar
- 7g easy action yeast
- 1 tbsp vegetable oil
- 1 egg white, lightly beaten
- sea salt and sesame seeds to sprinkle
- Sift the flour and baking powder into a large bowl. Stir in the sugar and yeast. Add the oil and then gradually add 200ml warm water and mix to a soft dough – you might not need it all or you might require more! Knead for a few minutes until the dough is smooth. Return to the bowl, cover with a clean cloth and set aside for around an hour until doubled in size.
- Line 3 baking trays with parchment. Dust the work top with flour, turn out the dough and knead to reduce the air. Divide into 30 pieces and roll each to a stick about 15 cm long or the diameter of your widest saucepan. Arrange on the trays and leave to rise for 30 minutes or until doubled.
- Heat the oven to 220C/fan oven 200C/gas mark 8. Bring a large pan of water to the boil, add the baking powder and reduce to a rolling boil. Line a plate or board with kitchen towel. Carefully add the pretzel sticks in batches, cook for 30 seconds and then scoop out onto the kitchen paper. Once dry return to the baking trays. Brush the tops with the egg white and sprinkle some with salt and some with sesame seeds. Bake in the oven for 10-15 minutes until a rich brown colour. Cool on wire racks. Best eaten the same day, although they can be refreshed in a warm oven.
12 Spicy pork Meatballs with tomato sauce
These tasty meatballs are quick and easy to make. If you are short of time use a ready made pizza or pasta sauce to dip them into.
- 200g pork mince
- 60g chorizo, finely diced
- 1 spring onion, thinly sliced
- 2 tsp olive oil
For the sauce
- 2 tsp olive oil
- 1 small red onion, diced
- 1 clove garlic, crushed
- 400g passata
- 1 tbsp tomato puree
- 1 tsp oregano
- pinch sugar
- Combine the mince, chorizo and spring onions with some salt and pepper and divide into 12 balls. Heat a frying pan with the oil and cook the meatballs for around 10 minutes turning regularly until cooked through.
- Whilst the meatballs cook, make the sauce; heat the oil in a pan add the onion and cook for 5 minutes until softened. Add the garlic and cook for another minute. Stir in the passata with the other ingredients. Simmer gently for 10 minutes until slightly thickened. Season with salt and pepper. Serve the balls with the sauce alongside for dipping.
This tapas sharing platter has so much to offer, so pairing it with red or white wine works well here – or sparkling even!
Mushroom and Herb Polenta
Blue Cheese, Pea and Asparagus Quiche
The taste of Spring in a pastry case! Perfect either served warm as a seasonal main, or chilled and packed for a picnic.
Thai Green Chicken Curry with Sticky Rice
A fresh Thai curry – sauce made with green Thai paste, kaffir lime leaves. Fresh basil, coriander and coconut milk.
Mushroom Pappardelle with Parmesan Crisps
These parmesan crisps add a delicious little crunch to the Mushroom pappardelle – and so easy to make!
Individual Beef and Red wine Pies
These pies are classic British comfort food! Share them with friends and family on a crisp autumn day.
Sticky Beef Bao buns
Homemade buns filled with pulled beef, carrots and spring onions with a dollop of chili relish made from red and green chili.