WHAT SHOULD I HAVE IN MY HAND?

Only our very own Number 1. 

So, what am I cooking exactly?

A Tapas mix with Prawn and Chorizo, Achoïade, Tapenade, Green Olives, Salted Almonds.

What does James the Chef say?

“A ‘Go to’ quick bite to match our very own Number 1 go to wine. This is the ultimate easy feed  when you don’t want to think too much about it or the wine. It’s quick, easy but still mightily impressive and with flavours that all go well together (parsley, olive, garlic, almond, salt etc.). And then there is the wine!  So in all, just nice, simple, fuss free presentable and impressive feed for that Thursday or Saturday night when you need something put together quickly.”

RECIPE (FOR 4 PEOPLE)

Prawn and Chorizo

What do I need?

12 large peeled and de-veined raw prawns

80g Chorizo (diced) (can be spicy or sweet depending on your preference)

½ teaspoon olive oil

20g chopped parsley

40g butter (cold)

1 Small pinch dried crushed chilli flakes

Splash of No. 1 white wine

1 Clove Garlic (skin on) lightly crushed

Salt and Cracked Black Pepper to taste

A few drops of lemon juice

So what do I need to do?

  1. In a small frying pan, lightly fry the chorizo in the olive oil for 10-20 seconds
  2. Add the wine, chilli flakes, garlic, salt and pepper and bring to the boil
  3. Add the prawns and butter
  4. Turn down the heat to very low
  5. Swirl the prawns around in the pan allowing the butter to gently melt and the prawns to gently cook (cooking time will vary depending on size of prawns but when they have just changed colour from translucent grey to pink throughout, they are ready)
  6. Don’t boil the butter sauce just gently emulsify it together
  7. Remove the garlic clove and add the chopped parsley and lemon juice

Achoïade

What do I need?

60g Brown Anchovy fillets

Half clove garlic (de-germ and chopped)

Cracked Black pepper

20ml olive oilnade

20g Brown Anchovy Fillets

100g pitted black olives (use the best olives you can)

2teaspoons capers (drained)

Half clove garlic (de-germ and chopped)

2 teaspoons red wine or sherry vinegar

2 tablespoons olive oil

3 small basil leaves (optional)

So what do I need to do?

  1. Blend/pulse everything together (apart from the basil) to a rough puree. This can be done in a small blender or a pestle and mortar
  2. Garnish the tapenade with the basil leaves

Black Olive Tapenade

What do I need?

20g Brown Anchovy Fillets

100g pitted black olives (use the best olives you can)

2teaspoons capers (drained)

Half clove garlic (de-germ and chopped)

2teaspoons red wine or sherry vinegar

2tablespoons olive oil

3 small basil leaves (optional)

So what do I need to do?

  1. Blend/pulse everything together (apart from the basil) to a rough puree. This can be done in a small blender or a pestle and mortar
  2. Garnish the tapenade with the basil leaves

NOW POUR ANOTHER GLASS AND ENJOY.

NOM. NOM. NOM. 

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