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Lovin this Omar Allibhoy guy ... more Tapas recipes


I hadn't spotted any thing written by this guy until yesterdays Times. I really like his very simple approach to Spanish food, its in the same groove as Sam and Sam Clark at Moro and Jose Pissaro.

I have now discovered that he is the guy behind Tapas Revolution at Bluewater and Westfield ... I haven't eaten at either and I'm not sure I am likely to but I like the recipes nevertheless.
Here's a couple more of his recipes, they are just basic Spanish tapas but all stuff that I really like.
And talking of things that I like I love the old peppers di Padron ... if you haven't had them before remember that this is like culinary Russian roulette with one in fifteen of these little tinkers being a fiery little mother ... you have been warned!

Peppers di Padron
Serves 4-5
Preparation time: 1 minute
Cooking time: 1 minute
50ml extra virgin olive oil
200g fresh Padrón peppers
Sea salt flakes
1 Put the olive oil in a wide frying pan over a high heat and heat until it is just at smoking point. Add the peppers (carefully, because the oil will be very hot) and stir with a long-handled spoon in case any spit and burn your hand. In hot oil, they should be cooked in 1 minute. The idea is to blister the skin of the peppers fairly quickly so they still have a fresh pepper flavour on the inside, with a lovely crisp, fried exterior.
2 Remove from the pan, drain on kitchen paper and sprinkle with salt flakes. Enjoy immediately.

Bread with Garlic and Tomato
Serves 2
Preparation time: 2 minutes
Cooking time: 2 minutes
4 slices of rustic bread, such as sourdough or ciabatta
1 fat garlic clove
8 cherry tomatoes
Sea salt flakes
Extra virgin olive oil, for drizzling
1 Toast the bread on both sides – use a griddle pan, a grill or just a plain old toaster. If you are having a barbecue, chuck the bread slices on the grill for a smoky flavour.
2 Leaving the skin on, slice off the flat end of the garlic clove. Cut the cherry tomatoes in half.
3 When the bread is toasted, scrub one side of the bread with the cut garlic and the other side with the cut side of the cherry tomatoes. Squeeze all the seeds and juice from the tomatoes by grating the tomato against the bread; discard the skin. I like to use just a little tomato, but you can use more – it’s up to you.
4 Place the toast on a plate, tomato side up (garlic side down), sprinkle with sea salt flakes and add a generous drizzle of olive oil.
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