Spanish Tapas

Servings: 4
Cook Time: 50 minutes
Prep Time: 15 minutes

Ingredients:
Tapas potatoes:
a glug olive oil
2 tbsp tomato purée
3 medium sized potatoes
2 cloves of garlic
1 small lemon
1 tsp smoked paprika
1 tsp hot paprika

Chicken kebabs:
1 chicken breast
a glug olive oil
1 tsp ground cumin
1 tsp fennel seeds
1 tsp pimento paprika
1 clove of garlic
1 tsp tomato purée

Balsamic tomatoes:
small bowl of cherry tomatoes
1 clove of garlic
a glug olive oil
a shot of balsamic vinegar
few sprigs of fresh thyme

Stuffed piquillo peppers:
1 jar of piquillo peppers
soft cheese/ goats cheese (150g)
1 clove of garlic
handful of pinenuts
Fresh basil, finely chopped
bunch of fresh parsley
a glug olive oil

Catalan tomato bread:
1 clove of garlic
½ loaf of crusty bread or baguette
3 vine ripe tomatoes
a glug of olive oil
a few fresh parsley leaves

Directions:
1. Pre-heat an oven to 200˚C. Dice the washed, but unpeeled potatoes, into 1 cm squares. Mix with the tomato purée, paprika, crushed garlic, lemon juice and oil.

2. Bake on a roasting tray in the oven for 30 minutes until the potatoes are crisp and cooked. Dice the chicken into cubes, removing any sinew or fat. Rub the chicken marinade ingredients in to the chicken.

3. Push pieces of chicken onto two skewers. Add the skewers to the oven after the potatoes have had a 10 minute head start.
place the cherry tomatoes into a baking dish, cover in the balsamic, crushed garlic, chopped fresh thyme, salt and pepper.

4. Roast in the oven for 15 minutes along with the chicken. Slice the bread into equal pieces and drizzle with olive oil.
lightly toast the bread by placing into the oven for 5 minutes. Mush the vine tomatoes for the Catalan bread in a small blender or pestle and mortar, with the garlic, parsley and season with salt and pepper.

5. Mix the goats cheese, garlic, basil, pine nuts, salt and pepper in a bowl or blender. Squeeze in lemon juice to taste. Drain the liquid from the peppers and spoon the cheesy mix into the peppers, then cut with a sharp knife into bite-sized pieces.

6. Spoon the tomato paste onto the crisp golden bread pieces and arrange on a platter beside the stuffed piquillo peppers. Serve the chicken skewers and baked balsamic tomatoes on the same platter, then portion up the roasted potatoes pieces and garnish with coriander.

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