Tapas trio
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-free
These three tapas dishes bring the sunshine to any dinner table. If you want to make all three, start the day before to marinate the pork ribs. The croquette mixture can chill overnight, too.
Ingredients
For the prawn croquettes
- 4 tbsp extra virgin olive oil
- 200g/7oz raw, peeled prawns, chopped
- 2 small dried chillies, crushed
- 6 large garlic cloves, very thinly sliced
- 50g/1¾oz unsalted butter
- 60g/2¼oz plain flour, plus extra for breading
- 350ml/12fl oz milk, warmed
- 1 tsp sweet smoked paprika, plus extra for sprinkling
- 1 tbsp fino sherry
- 2 tbsp finely chopped fresh flatleaf parsley
- vegetable oil, for deep-frying
- 2 free-range eggs, beaten
- 150g/5oz panko breadcrumbs
- 50g/1¾oz mayonnaise
For the pork ribs
- 500g/1lb 2oz rack pork ribs
- 1 tbsp sweet smoked paprika
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried oregano
- 150ml/5fl oz pineapple juice
- 4 tbsp olive oil
- 10g fresh coriander
- 10g fresh mint
- 10g flat leaf parsley
- 2 green chillies, chopped.
- 5 garlic cloves, chopped.
- 1 tbsp sherry vinegar
For the fennel and anchovy gratin
- 1 large fennel bulb, very thinly sliced, fronds reserved
- 1 tbsp olive oil
- 1 garlic clove, sliced
- 8 anchovy fillets in oil
- 150ml/5fl oz double cream
- 50ml/2fl oz milk
- 3 tbsp panko breadcrumbs
- 30g/1oz manchego, grated
- fennel fronds, chopped
- 1 lemon, zest only
Method
To make the prawn croquettes, heat the olive oil in a large frying pan. Fry the prawns, chillies and garlic until the prawns are cooked through. Remove the prawns from the pan and chop them.
Melt the butter in the same pan and whisk in the flour to make a smooth paste. Slowly whisk in the milk and cook until thickened. Stir in the paprika, sherry and parsley. Stir in the chopped prawns.
Tip into a bowl or tin and set in the fridge for at least an hour.
Heat the vegetable oil in a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Place 4 tablespoons of flour, the beaten egg and breadcrumbs in separate wide bowls.
Spoon out the cold prawn mixture and shape into logs. Dip the croquettes into the flour, then the egg and finally the breadcrumbs.
Deep-fry for a few minutes until golden. Transfer to kitchen paper to drain.
Before serving top with a dot of mayonnaise and dusting of paprika.
To make the ribs, mix the paprika, garlic powder, 1 teaspoon cumin, black pepper, salt, dried oregano, 2 tablespoons olive oil and the pineapple juice together in a bowl. Use your hands to slather over the pork ribs and marinade overnight.
When you are ready to cook the ribs pre-heat the oven to 170C/150C Fan/Gas 3.
Tip the juice and pork ribs into a roasting tray, cover with foil and cook for 2 hours, until the ribs are tender.
Add the rest of the ingredients to a food processor and blend to make a mojo verde.
Pre-heat the grill to high.
Remove the foil from the ribs and brush with some of the mojo verde. Grill until charred all over and serve with more of the mojo verde on the side.
To make the gratin, blanch the fennel in a saucepan of boiling salted water for a few minutes. Drain.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat some oil in a frying pan and add the garlic. Cook for a minute and then add the fennel and anchovies. Fry for a few minutes, to break down the anchovies, and then add the cream and milk.
Transfer the fennel mixture to a gratin dish and scatter over the breadcrumbs and Manchego.
Bake for around 20 minutes. Remove from the oven and scatter over the fennel fronds and the lemon zest.
Serve the tapas dishes together.
