I love tapas. I love the variety of flavours and textures and the look of a selection of small plates and most of all I love sharing with friends. For me, who is somewhat phased by plates piled high, these dainty dishes are perfect.
Originally a tapa might have been a slice of ham or a piece of cheese, a few olives served free in a bar with a drink. Today they are much more sophisticated and have become serious dishes in their own right.
One of the contenders for the tapas crown in London is the talented and charismatic Omar Allibhoy of Tapas Revolution restaurant fame. To encourage us to experiment and eat tapas at home Omar has produced an inspiring cook book suitable for a vegetarian and meat eaters alike.
Apart from recommending stocking a few Spanish essentials in the store cupboard, like smoked paprika, sherry, Spanish olive oil, etc he has a deliciously unfussy approach to his ingredients. Use what you like, what you already have in and if you don’t have any stock – use a stock cube!
I now know how to prepare perfect salted or caramelised almonds, make quince jelly – fabulous with cheese and a quick and easy chicken with Spanish olives amongst others. Some interesting desserts are included too – love the look of the blackberry cheese cake and several other flour-free puds that would be perfect for wheat-allergic friends.
The recipes are clearly set out and prep time is shown too – useful if you need to get a meal on the table quickly and want to know how long it will take.
A really tasty book.
Tapas Revolution. Omar Allibhoy. Ebury Press. ISBN: 978-0-09-195125-2. £20. www.eburypublishing.co.uk
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