Banderillas
Ingredients
·
1 slice of Serrano ham, cut into 1cm cubes·
12 cooked prawns·
12 hard-boiled quail’s eggs·
1 slice of Manchego, cut into 1cm cubes·
3 cooked deli-style artichoke bottoms, drained and quartered·
6 cocktail onions·
3 pickled gherkins, cut into chunks·
3 baby cherry tomatoes, halved·
12 green olives, pitted and stuffed with almonds, pimento or
anchovy
For the romesco sauce:
·
1 large red pepper, halved, deseeded and halved again·
2 large tomatoes·
3-4 garlic cloves, unpeeled·
1-2 dried hot chillies, deseeded·
3tbsp blanched almonds·
3tbsp blanched hazelnuts·
90ml olive oil·
2tbsp sherry vinegar·
Salt and freshly ground black pepper
Recipe
·
Pre-heat the oven to 180°C/Gas 4. For the romesco sauce, place
the pepper, cut-side down, tomatoes, garlic, chillies, almonds and hazelnuts on
a baking sheet lined with foil. Roast for 30-40 mins without burning.·
Wrap the pepper in cling film and leave to cool. Peel and cut
into strips. Meanwhile, peel and quarter the tomatoes, then peel and smash the
garlic.·
Place the chillies, almonds, hazelnuts and garlic in a food
processor. Add a little salt and blend. Add the tomatoes and pepper and blend
to a chunky paste. With the motor running, add the oil in a thin stream, then
add the vinegar and season with salt and freshly ground black pepper. Let the sauce
stand for at least 1 hr before using.·
For each banderilla, choose 3 or 4 ingredients and skewer onto
cocktail sticks and serve with the romesco sauce.
These fun skewers
are full of the tastiest Spanish favours.