Back once again for the renegade master. With the ill behaviour. Oh and those Star Wars Day tapas recipes – Boba Fett-a, Padron’s Padawans and Poe-tatas Bravas. Hope you’ve all had an awesome May the Fourth!
We’ve been cooking this for years cuz everyone that tries it, loves it.
Simple as, make yer tomato sauce by flash frying two cloves of thinly sliced garlic in some oil with a big pinch of chilli flakes. Tip in a tin of chopped tomatoes and simmer for 20mins, adding some chopped oregano for the last few mins. Crumble a packet of feta into an ovenproof dish, pour the sauce over the feta and bake in the oven at 180°C for about 20mins. Garnish with more oregano.
The hardest thing about this dish is finding the fresh oregano, so go make this! Eat with warm crusty bread for dipping and scooping.
Nature’s own game of chilli roulette. One in 30 of these darling peppers has a kick of heat.
Smokin’ hot pan, olive oil, blister the peppers, turf out, season with sea salt flakes, eat. Our latest addiction.
As we have discovered to our cost in the past, if you want to make patatas bravas and not potatoes in sauce, you have to follow all the instructions of an actual Spanish recipe like this one.
So don’t be thinking baby new potatoes will do to save you some peeling, they won’t. Don’t be thinking you haven’t got time/can’t be arsed with the par boiling bit, you must. Don’t be rushing the sauce, or overly timid with the chilli and paprika. In short, you gotta lavish this dish with your love, kitten, and it will reward you ten fold at least.
We’ll be back tomorrow with the Leia Cake recipe as its a dish that stands up all by itself and deserves its own limelight. In truth, while masses of fun as part of our May the 4th menu, it doesn’t really fit into the tapas ethos, incredible morsels that are fantastically quick and easy to cook and serve up.
Feta baked with tomato, chilli and oregano from Olive April 2008
Padron peppers from trips to Barcelona – lucky us!