 |
| Presentation is overrated anyway, no? |
As you may have noticed, I seem to be struggling to post on this my blog more than ever at the moment. I started the year full of good intentions and armed with more time, all I have achieved though is to build a list of draft recipes as long as my arm that I never get to share because I am waiting to have enough time to make them as perfect as I can or because I don't like the photos I took in a hurry. "In a hurry" describes my cooking rather well lately (so does "hit and miss"), with these Patatas Bravas I missed half of the recipe but they were a hit (see what I did there?). They make the perfect quick(ish) tapas dish!
And how am I? I shall keep this short and sweet: I'm good, I have work coming out of my ears and I miss having lots of time to spend with my Thermie and sharing recipes with you. This being self-employed malarkee can be such hard work! You can usually catch me giving you mini updates on my Instagram account and, of course, if you are UK based you should definitely come join us at the Thermo Cooking UK with Feisty Tapas Facebook group for local inspiration.
But enough about me, how have you been?
Patatas Bravas (a la"hit and miss")
For the potatoes (traditionally they are peeled diced potatoes, fried in olive oil but I went for the healthy option)
For the potatoes
- 4 medium potatoes, not peeled, whole (mine were about 600g in total)
1. Place in big pan, cover with cold water. When they start boiling add 1 tablespoon (I probably added a bit less) of sea salt.
2. Boil for 30 minutes or so, check that they are soft in the middle by pricking them with a skewer
3. Remove from the heat, but leave in the pan, I took the lid off. Cool like that for 30 minutes, peel, dice.
For the sauce (make the sauce while the potatoes cool)
 |
| ¡Deliciosas! |
- One and a half tablespoon extra virgin olive oil
- 1 tablespoon sweet paprika
- Half red chilli, sliced
- Half teaspoon tabasco
- 1 tablespoon red wine vinegar
- One small/medium onion
- 150 g chopped tomatoes, making sure you grab the pulp, not so much the liquid
1. Place oil, paprika, chilli, tabasco and red wine vinegar in bowl: 2 min, 100ºC, speed 2.
2. Add onion: 7 seconds speed 7. Add chopped tomatoes: 10 minutes, 100ºC, speed 1 with inner basket on top of lid instead of measuring cup
3. Blend: 1 minute 30 at speed 8. I did 1 minute, checked and wanted it smoother so I blended for another 30 seconds.
Tip: Add less tabasco/chilli if you don't want it very hot or you could just add more chopped tomatoes so that it is not as spicy and you get more quantity.
Leave a Reply