Potato

I am still in a summer sun kind of mood, so today I bring to you my Tasty Tapas

These are super as a main meal any evening, ideal for lunchtime leftovers and you will impress many a dinner guest if you were to sever mini ones of these as canapés.

Today we will give you the Black pudding, Potato & Prawn Bruschetta Tapas recipes, come back next week for the Tomato Bruschetta, Mushroom Bruschetta and Mango Salad.

Makes: 4 servings

Preparation Time: 20 minutes

Total Time: 55 minutes

Ingredients

Black Pudding:

280g Black Pudding
2tbs of tomato relish
8 slices of Dry cure Streaky rashers

Potato & Chorizo

200g Baby sliced potato
1 med onion
1/2 glass of dry white wine
1tbs olive oil
100g Chorizo sausage

Prawn Bruschetta

8 ,1cm thick slices of French stick
2tbs olive oil
150g of Prawns
Large handful of fresh chopped coriander
1 finely chopped red chilli
1 grated clove of garlic
1/2tsp cracked black pepper

PREPARATION

Potato: 1/ Place the potatoes into a pan of water, bring to the boil and cook until tender, drain and set to one side, While these cook place the sliced onions in a large frying pan with the olive oil, cook for 2-3 minutes, add the wine and reduce until this has almost disappeared, you really just want 1-2 tbs of wine left in the pan, add the sliced Chorizo, cook for 1-2 minutes, add the cooked potato and cook for a further 3-4 minutes. Then serve.

Black Pudding: 2/ Slice the black pudding, butter the relish onto the flat sides of the pudding, cut each rasher into 3 and wrap around the pudding and relish, place on a lined baking sheet and place in a moderate oven for 10-12 minutes. turning once.

Prawn: 3/ Place the sliced bread on a baking sheet, drizzle with olive oil and bake until golden and crunchy. Place the prawns, chilli, garlic and coriander in a pan, (if using fresh prawns cook until they turn pink, if using already cooked prawns, then you are just warming them through) try not to over cook. Place the Prawn’s onto the bread, finish with cracked black pepper and serve.

❤ Clare with the Hair ❤

Ingredients

400g Salmon Fillets

200g baby/new potato

100g Green Beans

6-8 Tomatoes

1 bag of mixed lettuce leaves

2-3 spring onions

1/4 of a Cucumber

2 tbs wholegrain mustard

2 tbs olive oil

1 tsp Cracked black pepper

pinch of salt

pinch of sugar

Juice of 1 lemon

1 tsp of clear honey

1 Vegetable stock cube

1/ Cut your potatoes into 1inch thick slices and place in a steamer, cook for 10 minutes and now add the green beans, cook for another 6-8 minutes until potatoes are tender, once cooked, drain the water in the base of the pan and place the potatoes and green beans back in with the lid firmly in place, this will keep them warm while you build the rest of this salad.

2/ Cut your tomatoes in half and place on a lined baking sheet, I de core mine but I do not remove the seeds, sprinkle with salt, sugar, pepper and a drizzle of olive oil (use no more than 1/2 a tbs for all the tomatoes) Cook on a low heat for 10-15 minutes

3/ Place your salmon either in a steamer for 10 minutes or in vegetable stock for for 10 minutes.

4/ Cut your cucumber and spring onions into bit size slices.

5/ Mix the remaining olive oil, pepper, salt, honey, mustard and lemon juice together, add to the warm potatoes and green bean, re place the lid for a few moments, add the warm tomatoes, flake the salmon, add the salad leaves, spring onions and cucumber and serve a big pile of this either on its own or with some crusty breads.

Top Tip: If you do not like salmon use any other meat , fish or opt for tofu of some squash to make this a veggie salad, this works incredible well with grilled peppers and feta cheese.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

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Clare’s Tasty Tapas

Ingredients

PREPARATION

Clare’s Warm Salmon and Potato Salad

Ingredients